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Our community garden at Dufferin Street School is maturing nicely, we are harvesting squash, beans and chard.  We have re-seeded some plots for another round of carrots, lettuce and radish.  Yes, it’s that time of year again, produce season.  During August and September the farmer’s markets are busting at the seams with beautiful edible wonders from the garden.  But really folks, how many cucumbers can one person eat…let alone zucchini and tomatoes.  It’s pickling time!

Food preservation is an important part of any gardeners duties, you’ve spent time and energy to produce this food and with luck you now have too much to handle.  We’ve decided to use a few different methods to protect our harvest.  Some of our squash will be dried for reconstitution over the winter and some will be made into flour for baked goods.  http://www.naturesperfectplantfood.com/2012/05/14/turtle-island/ and there will be pickles.  In an age of skyrocketing food costs, it’s in everyone’s best interest to pick up some food preservation knowledge.  To get you on your way here is a basic brine solution for pickles.

1 quart (4 cups) pickling vinegar

3 quarts (12 cups) water

1 cup coarse salt

1 cup sugar


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