Cooking & Preserving Summer Bounties talk by Liz Falk of Common Good City Farm, you'd know. She passed out a big jar of these goodies for all to try and then she proceeded to tell us exactly how we could make and preserve them at home. Despite the AV tech never showing up with the Powerpoint hook-up, Liz was a pro and had everyone taking copious notes about the basics of canning, pickling, freezing, drying, and preserving.
She answered the one big question of us post-modernists, "Why can when you can freeze?" with "What happens if the electricity goes out?" Oh, good point! I came back from one trip to the UK to find we'd had no power in DC for 6 straight days. I lost about $500 worth of frozen food. If some of those frozen Indiana-picked blueberries had been converted to jams plus sauces and canned, I would not have been half so heart-broken. As it was, I had a freezer full of decaying mush. Lesson learned.
It was all part of the Free DC Urban Gardens lecture series at the Historical Society of Washington (HSW) and co-presented by DC Urban Gardeners, and Washington Gardener Magazine.
If you missed Liz's talk last weekend, don't feel blue, she has another event coming up on October 23-25. You can spend a weekend learning the basics of urban gardening, garden design and starting a community garden. The Introduction to Urban and Community Food Gardens course is $200 and you can learn more about it here.
BTW, the next in our Free DC Urban Gardens lecture series at the Historical Society of Washington (HSW) will be Raising Winter Greens by farmer Brett Grohsgal on September 19.