Food Preservation with Leda Meredith

Saturday, August 23
10 am-3 pm
Cost: $45 (includes lunch)

Learn how to make the most of the harvest's abundance by preserving some of it in safe and delicious ways that will nourish you throughout the winter. The best techniques for drying, canning, pickling, and freezing will be covered, and you'll have a chance to help make several recipes, all the way from preparing the ingredients to sealing the jars.

Presenter Leda Meredith teaches at the New York Botanical Garden (from which she holds a certificate in Ethnobotany), the Brooklyn Botanic Garden, and Adelphi University. A local foods activist, Leda has given food preservation workshops for many organizations, and her articles have appeared in Pointe Magazine, The Herb Companion, and the BBG Handbook Series. Her book, Botany, Ballet, & Dinner from Scratch, will be published by Heliotrope Books in 2008.