Boulder Family Farms, located at 1005 Cherryvale Road in Boulder, provides gardening space to Imagine!’s CORE/Labor Source gardening class. This week the class harvested beets, cucumbers, and carrots, then washed and sliced them to put into pickling jars. Once the vegetables were in jars, canning and pickling salt was added to the vegetables to suck out some of the water. Then the water was drained and the jar filled up with ½ water and ½ apple cider vinegar, and some dill seed and dill weed and garlic was added.
The class members all got to take a jar of pickled vegetables home with them, and the veggies will be ready to eat in 24 – 48 hours in the refrigerator. In the photo are Gabe and Karena shaking the jars to spread around the canning and pickling salt.
When asked what is his favorite part of gardening, Gabe replied, “Getting to eat what we grow.”
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