Preserving vegetables

As part of the Capital Growth’s Urban Harvest, Shrubland community garden and kitchen held a preserving vegetable session in the garden. Residents led on different types of preserving. There was preserving in oil, by fermentation, in vinegar and heat.

We made preserved Czech preserved cheese using onions, garlic and bay leaves from the garden, Czech fermented cabbage (like sauerkraut), Courgette chutney using the last courgette from the garden, pickled ginger using ginger grown in the greenhouse, Kimchi with garden grown Cavalo nero, Asian chilli sauce with tomatoes from the garden.

There were also fresh vegetables available such as beans, tomatoes, herbs, beetroot, carrots from the garden for visitors.

The day was a great success and in total 30 adults and 17 children attended.


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