Is your garden overrunning with fresh fruits and vegetables? And what are you to do with them? Your neighbor doesn’t want any more tomatoes! The College of Education, Health, and Human Sciences (CEHHS) has the answer for you.
The Department of Retail, Hospitality, and Tourism Management in CEHHS has been preserving, pickling, fermenting and dehydrating various fruits and vegetables in The Preservation Kitchen. Under the direction of Chef Joseph Blauvelt, participants can learn these techniques while keeping their own kitchens spotless. Bring your fruits and vegetables and canning jars, and we’ve got the space, equipment, and expertise to turn your fresh fruits and vegetables into something you can enjoy later. And cooking is not the only thing you will do; experts will offer lessons on the many ways to grow, harvest and preserve your rewards.
Classes for the Preservation Kitchen are available to schedule through Retail, Hospitality, and Tourism Management and are offered on both weekdays and Saturdays. So why wait? Get registered today and save a little bit of summer for a cold winter day!