Here at Garden Cottage we can produce over a ton of fod a year - but mostly between July and October (being the same latitude as Alaska). So how can we spread the use of our harvest around twelve months of the year? This two day course focuses on a range of preservation techniques for both seasonal produce and some year round opportunities covering a wide range of topics which will be adjusted to the interests of the participants. Lunch is included (including sampling previously prepared preserves). From wild garlic pesto to elderflower cordial, freezing soft fruit to vegetable crisps and many junctions in between. A great couple of days!
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