Its the holiday season. Whether we are ready or not for it (I’m not) people are scheduling meals with families, planning cookie exchanges and Christmas parties, decorating, drinking from red Starbucks cups, etc…
With the holiday season comes the need for food, and in large quantities. For me that means I have the excuse to purchase in bulk and use my garage as a walk-in refrigerator. It also means that I get to show off all of the local resources available to put amazing quality food on the table/buffet.
Fall produce is in full force as well. Some of you were over run with zucchini a few weeks back and found yourself sitting on the counter and using your feet to push the freezer door closed. Now it’s multi-colored and bumpy cousin is taking over in the form of spaghetti squash, acorn squash soup, butternut squash ravioli, etc. Trying to figure out how to take advantage of it all and store it for winter use is a challenge I look forward to each year.
If you want to share resources for local harvest items as well as ways to preserve it all for the coming months and/or serving a Thanksgiving meal with local flair, join us:
November 17th @ 7:30-9:00pm
EXCITING LOCATION CHANGE!
Join us for CUPCAKES and coffee! Thanks to John and Ann Rhinehart for opening for this after hours event!
Bring with you:
– Techniques for preserving late summer/fall produce (pickled cauliflower, canned tomato sauce, drying onions, storing potatoes, etc.)
– Tried and true methods for dealing with Tom (the turkey, not your weird relative), and selecting a bird for your thanksgiving feast
– The worst homemade gift you ever received (it doesn’t have to be the actual item, sometimes just the memory is enough) so others can prevent making the same mistake
You’ll also have a chance to talk with our food representative from Food Services America to find out what items you can order and have delivered locally, either to stock your pantry or to feed all of those people coming round your table for the holiday feasts.