LIVERPOOL, NS - On Oct. 26, people in the Liverpool area will have the opportunity to learn the preserving techniques of drying and dehydrating food in the latest in a workshop series presented by the Plant to Plate Community Garden group.
During the month of October, Plant to Plate has been offering free workshops focusing on what can be done with the food you harvest from your garden. The first workshop, preserving fresh herbs, outlined how to dry, freeze and preserve herbs, while the second workshop looked at canning techniques.
After these workshops, Traci Hatt, acting chairwoman of Plant to Plate, says participants requested information about making snack items from their produce. In response, the group has created the final workshop for the season which will focus on drying and dehydrating the harvest. Participants will be making kale and beet chips.
This workshop is free, and pre-registration is not required. It takes place Oct. 26 from 6:30-8 p.m. at the Liverpool Resource Centre, 108 College St.
Plant to Plate is a group of people from different sectors including the Family Resource Centre, Native Council of NS, and members of the community who have plots or have a passion for gardening.
As it says on the publicity poster, “roll up your sleeves and get ready to save food and money while making some custom tasty treats for your family, or some one-of-a-kind gifts!”