Learn how to grow heat-loving plants in the Northwest
Published 12:01 am Thursday, May 5, 2011
If you’re determined to grow your best tomatoes ever this summer — and maybe even a few melons — here’s a class for you: “Growing Heat-Loving Crops in the Chilly Northwest” from 1:30 to 4 p.m. May 14.
Two experienced master gardeners — Snohomish County’s resident tomato expert, Jeff Thompson, and Carol Bello, who grows and sells heirloom melons at local farmers markets — will present this class.
It costs $20 per person or $25 for two people sharing materials.
The class, which is part of the Washington State University Snohomish County Extension’s Growing Groceries program, will take place at the extension offices, McCollum Park, 600 128th St. SE, Everett.
See snohomish.wsu.edu/calendar.htm to print out a registration form. Contact Kate Halstead at khalstead@wsu.edu or 425-357-6024 for more information.
Preserve the harvest: Do you long to preserve your own food and the food you buy at farmers markets and farm stands in summer?
You can. It’s not that hard.
But you have to know what you’re doing, even if you’re just freezing the bounty of the season. And safely canning fruits, vegetables, jellies and jams requires a bit of knowledge, time and a small investment in equipment, according to the experts.
That’s why the Washington State University Snohomish County Extension is offering a “Preserving the Harvest” series with master food preserver Susy Hymas.
You can take only the sessions you want for $30 each or the entire series for $125 to save $25.
All classes are from 10 a.m. to 2 p.m. on Saturdays this summer at the extension offices, McCollum Park, 600 128th St. SE, Everett.
All sessions include demonstrations. Participants are asked to bring their own lunches.
June 4: “Basic Canning:” Learn the basics behind bacteria and food spoilage, canning equipment and methods for canning high-acid foods.
June 18: “Canning Specialty Items:” Learn how to put up jams and salsas, including fruit salsas.
July 9: “Pickling:” See a demonstration of green bean and quick cucumber dill pickle canning.
July 23: “Drying & Freezing:” Learn the basics of drying food for long-, medium- and short-term storage, including basic preparation steps to ensure quality and nutrition.
Aug. 6: “Pressure Canning:” Learn to can low-acid foods such as vegetables, seafood and meats.
Go to snohomish.wsu.edu/calendar.htm to print out a registration form. Contact Kate Halstead at khalstead@wsu.edu or 425-357-6024 for more information.
Sarah Jackson: 425-339-3037, sjackson@heraldnet.com.
