![]() ![]() 1 large pot: Teflon lined, glass, or ceramic.3/4 cup malt vinegar (apple cider vinegar will do if you don’t have malt).2 cloves garlic, minced (about 2 teaspoons).This relish is so popular that many people mistake it for a product rather than a company. Note: Branston relish is actually a “name brand” relish. RECIPE: Common Ground High School Relish, Branston Style The hard work of our farmers and chefs produce the food that broadens the palettes, fuels the brains, and fills the bellies of our students, staff, and -we hope-yours as well. This bounty of frozen and canned produce makes its way into the students’ farm meals throughout the school year. Learn about canning at Food Safety’s canning page. And if you want a leg up, home canning kits are available for purchase at many national chains. The jars and rings are reusable, so only the tops need to be replaced each time you can. Assistant chef Theresa Brooks encourages students (and you) not to fear canning anyone can do it with some basic guidance and a few simple supplies. Here at the farm, we even make and can our own sauerkraut and kimchi. Pressure canning gives Common Ground lots of fantastic items, including jams, jellies, pickles and relishes. One of the greatest – and most intimidating – preservation methods is canning. You can learn more about that and other freezing techniques from the USDA website. ![]() Typically, Common Ground ends up with 10 gallons of pickled cucumbers, 30-50 quarts of other assorted pickled vegetables, and 3 gallons of relish and chutney.Īs the school year begins, our kitchen staff is still at work preserving our many late summer vegetables-green beans, tomatoes, kale, collard greens, chard, and squash-using a blanch-and-freeze method. In the end, the crew produced and froze about twenty gallons of pesto and at least 30 gallons of greens. Our student kitchen crew kicks off summer by turning the basil crop into Common Ground’s pesto supply. Students working on Common Ground’s kitchen crew play an important part in preserving the harvest - and learn through the process. ![]() In your home, or at Common Ground, food preservation can be a great way to teach young people skills related to planning, safety, patience, math, and more. One example: At the end of this article, Assistant Chef Theresa Brooks shares a relish recipe with us that can transform just about any vegetables you have into a fast, tasty addition for many meals. It requires a mix of good planning and on-the-spot creativity from our kitchen team and farm manager to turn the harvest into tasty foods that last. But you don’t need a commercial kitchen like ours, or a big team, to preserve the harvest. Since each season brings its own distinct bounty, our food preservation program runs nearly all year long. With the late summer harvest in full swing, Common Ground’s kitchen is transforming ripe vegetables into foods we can store and use throughout the year. ![]()
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