Whether from a farmers’ market, CSA, or your own backyard, the summer brings in a bounty of produce. But have you ever felt like you are not sure how to prepare or store all that the summer has to offer?
This workshop is for anyone who has ever felt a little stress about making sure your ripe fruits and vegetables are eaten or safely stored for later. Participants will walk away with the knowledge and confidence to make the most of their harvest, and have ample leftovers of summer’s bounty waiting for them in the late fall and winter months.
Some of the topics covered will be:
Significance of Using What you Grow: Benefits of eating in season, healthy eating habits, eating vegetables high in nutrients, lower your carbon footprint, and become more self-sufficient
Easy Ideas for Using Vegetables (think kale chips and freezing pesto)
Storage and Preservation Tips
GCG’s Favorite Recipes
About the Instructor:
Tany Horgan is the Director of Client Services and Lead Farmer at Green City Growers. Tany received a degree in Plant, Soil, and Insect Sciences concentrating in Sustainable Agriculture from the University of Massachusetts at Amherst. Prior to being hired at GCG in 2011, Tany worked at The Food Project and Cape Cod Organic Farm. Over the past two years at GCG, Tany has focused her time developing GCG’s education curriculum, client services and staff training process. Tany’s interest in community food systems and food justice drives her work at GCG through connecting people to dirt and delicious produce.