Where: TBA, somewhere near/on the UTS city campus.
Broadway Food-Coop member and 6jars.org participant An Marosszeky will be guiding workshoppers through the basics of pickling seasonal produce and associated food safety.
Participants will learn how to sterilize re-usable jars to safely store new culinary creations, and will come away with some handy tips for their own resource-friendly kitchen adventures, a couple of seasonal recipes, and a jar of pickles from the night’s efforts.
If you wish to participate in this workshop, please indicate if you have a preference or aversion to any of these vegetables/fruit: Cauliflower, Eggplant, Lebanese Cucumbers, Tomatoes, Lemons. Also please advise if you have any specific dietary requirements so that the recipes demonstrated can be tailored for the evening.
- $40 for Non-members
- $25 for Broadway Food Coop Members
- $20 for Broadway Food Coop weekly volunteers
The workshop is limited to 10 participants. Additional workshops may be scheduled depending on expressions of interest.
A light supper will be provided for participants during the workshop introduction.
Call-out for participants requested prior to the end of June 2013.
Questions? Email us at FoodCoopWorkshop@gmail.com