Thursday, November 20, 2014
Garden Club Pickles and Cooks
Since the weather has turned cold, Garden Club has made their way inside for some indoor gardening activities. Two weeks ago, Chef Jeff from Wesleyan University, came to show us and help us make pickles. Pickling has been used for thousands of years to preserve perishable food. We put vinegar and salt to kill off the bacteria and added dill, red pepper flakes, turmeric and garlic for the delicious flavor. Although we did not use the cucumbers grown from the Macdonough garden, we did pickle some of our own green tomatoes from the garden. Everyone got a jar of pickles to take home and enjoy!