Walk through the garden or stop by a farmers’ market, and you’ll see that the summer produce we’ve all been waiting for has arrived at last. That means it’s time to get in the kitchen and get cooking! This summer’s first Healthy Harvest workshop is scheduled for August 3rd at the Little Lake Grange in Willits from 2:00 – 5:00 p.m. Space is limited so sign up now to reserve you spot. The menu for this workshop includes some great recipes:
Plum Hot Pepper Jam
If you like hot pepper jelly, you’ll love this. Adding fresh fruit to the mix makes for a flavorful, sweet-tart-spicy condiment that’s perfect with the traditional cream cheese and crackers, as a glaze for grilled chicken, and as a dipping sauce for dumplings.
Refrigerator Dill Pickles
If you’ve canned pickles before, you know it can be really challenging to keep the cucumbers crunchy after they’ve been processed in the hot water bath. The solution really is to make these refrigerator pickles! They’re raw, so they stay crisp and crunchy, and have that great dill pickle flavor that we know and love. They last in the fridge for up to a month, but we guarantee they’ll be gone much faster than that.Veggie Confetti Patties
Drowning in zucchini? This recipe is a one of our favorite ways to use it up. These patties are loaded with fresh vegetables and make a great substitute for those heavily processed veggie burgers that you’ll find in the freezer section. We’ve made these in workshops before, and informal surveys seem to show that this item is #1 most often consumed in the car on the way home because they smell so amazing and once you taste them you’ll end up eating the whole thing immediately. This is also a great recipe for convincing picky eaters that they actually do like vegetables.
Italian Verde Sauce
This is a bright green sauce similar to pesto, made using an assortment of fresh herbs. It’s wonderful as a topping for the veggie confetti patties, and you can also use it to add flavor and color to all sorts of pasta and rice dishes, grilled salmon, roasted vegetables and more. Packed with flavor and nutrition, this sauce is a real treat.
The cost of the workshop is $25 to cover produce and other ingredients. To sign up, contact April Cunningham either by email firstname.lastname@example.org or call (707) 467-3212. Reserve your spot by either bringing or mailing payment to North Coast Opportunities, 413 N. State St., Ukiah CA 95482. Checks should be made payable to North Coast Opportunities.