Relishes and Chutneys
The Sustainability Academy
Tuesday, August 14
6:00 – 7:30 p.m.
$5 for City Market Members, $10 for nonmembers
Making relishes and chutneys is a great way to preserve garden vegetables and fruit, especially when the vegetables are somewhat overgrown, overripe, or overwhelming. We will make a classic hot dog relish that can be made with either cucumbers or zucchini. We’ll also cover how to use the hot-water bath canning method to preserve these creative condiments. Samples of relishes and recipes will be available. Andrea Chesman lives in an old farmhouse in Ripton where she cooks and writes cookbooks – most recently The Pickled Pantry.