The growing season may almost be over, but many people have more tomatoes, cucumbers and other veggies than they know what to do with. Monday, we’re discussing a solution to that problem: food preservation. We’ll be talking about the joys, traditions and methods of putting food by when the harvest is heaviest, and we want to hear about your family recipes and customs. We’ll also explore Mormon pioneer foodways and uncover the culinary challenges and delights of settling the Great Salt Lake Basin.
A coalition of Salt Lake City local food organizations -- the Downtown Farmers Market/Downtown Alliance, Slow Food Utah and Wasatch Community Gardens -- are hosting a series of food preservation classes this fall, to help you figure out what to do with an over abundance of produce and provide yourself with delicious, safe food throughout the coming winter. On October 2, there'll be a class on pressure canning. Follow this link to find out more.
- Carly Gillespie is Wasatch Community Gardens' community educator.
- Alison Einerson is the instructor for the Wasatch Community Gardens/Downtown Alliance/Slow Food Utah food preservation and canning classes. She's a certified canner and food preserver and a board member of the Wasatch Cooperative Market.
- Brock Cheney is the author of Plain but Wholesome: Foodways of the Mormon Pioneers. He's also an educator in Utah's public schools and has worked at several living history museums in Utah and Colorado.