THANK YOU!!! to all the volunteers and members that participated in the Food Preservation
Workshop on 27 September! Sycamore Spring Farm volunteers organized an educational and
fun day highlighting canning, drying/dehydrating and freeze drying food preservation methods.
Workshop on 27 September! Sycamore Spring Farm volunteers organized an educational and
fun day highlighting canning, drying/dehydrating and freeze drying food preservation methods.
The Gathering Place Gazebo was setup as a canning station where CSA members and volunteers peeled pounds of tomatoes (around 70lbs of Beefsteak, Slicing and Heirloom varieties) to be canned for nourishment & enjoyment during late fall and winter months. Sacha orchestrated and directed the whole operation (with the help of her awesome family!) They provided, delivered and assembled the entire propane setup, including humongous pots and bowls, jars and lids PLUS all that expertise to be shared with participants.
Members learned the importance of proper sanitation, handling and processing times for canning tomatoes. Lots of tips and recipe ideas were shared for all the beautiful jars of tomatoes that were canned that day. Many of us will enjoy tomato soup and pasta sauce with the colorful jars of tomatoes that members received from participating in the demonstration.
Members learned the importance of proper sanitation, handling and processing times for canning tomatoes. Lots of tips and recipe ideas were shared for all the beautiful jars of tomatoes that were canned that day. Many of us will enjoy tomato soup and pasta sauce with the colorful jars of tomatoes that members received from participating in the demonstration.
The Old Log Cabin herb gardens and Summer Kitchen was organized for herb drying and dehydration. Hannah demonstrated two techniques for preserving herbs. The easiest (and low cost) method of simple herb drying occurred by placing fresh herbs on a screen that permits air to circulate around the herbs until dried.
The dehydration method used a specific machine that circulates warmed air around the herbs and speeds up the drying process. Both techniques are great for storing herbs grown at home or on the farm. Members should be on the lookout for their shaker of "Herbs de Provence" which was also highlighted and discussed at the workshop. This versatile herb blend gets put in the share boxes every Fall.
This station explained great ways to keep your herb cabinet full of fresh quality seasonings to be used in recipes and creating herbal tea blends during the off season.
Finally, in the parlor of the Farm House, Arthur demonstrated freezing drying with fresh carrots and apples from the CSA shares. There were lots of samples of dried fruits and ready to re-hydrate meals. Taste testing rated the Freeze dried ice cream a top pick with the mint chocolate chip the favorite!.
Freeze drying is a food preservation method that retains high nutritional value. The resulting food is lightweight, portable, nutritious and can be used or rehydrated decades later. Yes, when properly processed it will last that long! It was a great demonstration to see the freeze drying equipment in use at the farm and to hear about upcoming plans to use it for future food preservation projects.
Thank You, again to all the volunteers that assisted with the day and the members that stopped by and participated in the Food Preservation Workshop!.
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