Yesterday’s Greendex survey raised some interesting questions for me.
It asked not only how much local food do I eat, but also how much food I eat that I grow myself. It was a tough question to answer. Most of what I grow myself is seasonal and fresh — lettuce, tomatoes, carrots, peas — which made me realize I don’t do any food preservation.
It doesn’t have to be that way, of course.
People have been preserving food for ages and the tradition is still going.
You can learn all about it at 6:30 p.m. Wednesday, May 14, at Third Place Commons in Lake Forest Park as part of a free class called “Local Food Year-Round: Simple Methods for Preserving Fresh Fruits and Vegetables.”
Master preserver Jessica Dally will offer her expert advice on various methods of preserving fresh fruits and vegetables, including jam and jelly making, fruit canning and dehydrating fruits and vegetables.
Cool!
Click here to read to the full details on the class, which is part of a free series by the WSU King County Extension.
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