Extending the Local Food Season I: Freezing
Freezing is a quick and easy way to preserve fresh fruits, vegetables, and quick meals. Freezing farm-fresh vegetables or prepared meals provides a source of local food and a quick meal in the winter, as well as extends the value of your CSA shares. In this workshop we’ll discuss which vegetables are best for freezing, and the preparation, blanching, and storing of a variety of fruits and vegetables for freezing.

We’ll also provide potential uses and recipes for frozen veggies. In addition to hearing about freezing foods, you will receive informational handouts and sample several refreshments made with frozen fruits, vegetables, and herbs.

Sunday June 6, 10:30-12pm - Willy St. Co-op, 1221 Williamson St., Madison
Presenter: Polly Reott - Master Food Preserver, Chef, and Farmer

Extending the Local Food Season II: Dehydrating
Drying is the oldest and least expensive method of preserving food. Dried foods use little storage space, are light and easy to carry and last a long time. In this workshop we’ll discuss preparation of fruits, vegetables and herbs for drying, several methods of drying these foods, storage, and then potential uses and recipes for dried goods.

In addition to hearing about drying foods, you will see a demonstration of using a dehydrator, receive informational handouts, sample several refreshments made with dried fruits, vegetables, and herbs, and take some recipes and dried herbs home.

Sunday July 18, 10:30am -12pm - Willy St. Co-op, 1221 Williamson St., Madison
Presenter: Barbara Hill - Master Food Preserver

Extending the Local Food Season III: Canning
Before we had refrigerators and freezers, canning was one method of preserving food. It was necessary to save part of each season’s harvest to survive the coming winter. Canning local farm food when in abundance allows us to enjoy fresh fruits and vegetables later in the year, thus extends the value of your CSA shares.

In this workshop we will point out which produce items are best for canning, discuss various cookware needed, produce preparation, and food safety in the canning kitchen. Participate in a canning demonstration, sample refreshments, and receive handouts, recipe and gift ideas to use your canned produce items.

Sunday Aug 22, 4-7pm - Lakeview Lutheran Church, 4001 Mandrake Rd, Madison
Presenter: Blue Strom – Shady Blue Acres Farmer, Master Food Preserver

Extending the Local Food Season IV: Cooking with Root Vegetables
For those of us that try somewhat to “eat with the season”, cooking with root vegetables is essential during the long Wisconsin winter. Root vegetables are available at winter farmer’s markets and through some CSAs with extended shares. They are also generally less expensive than other vegetables available during the winter months.

In this workshop we will discuss selection and storage of root vegetables as well as demonstrating and sampling several seasonal dishes prepared with root vegetables. You’ll also leave with recipes to try on your own.

Sunday October 10, 4-5:30pm - Goodman Community Center, 149 Waubesa St., Madison
Presenter: Kim Lasdon – Chef

2009 Food Preservation & Use Workshop Series

Extending the Local Food Season - Focus of Freezing
Presenter: Blue Strom, Shady Blue Acres Farmer & Master Food Preserver

Sunday, October 4, 2009
4:30-6:00pm
Willy St. Co-Op Community Room
1220 Williamson St., Madison, WI 53703

Extending the local food season by drying fruits, vegetables and herbs
Presenter: Polly Reott, Master Food Preserver

Sunday, July 19, 2009
10 - 11:30am
Community Room of the Willy St. Coop
1221 Williamson St., Madison, WI 53703