Our growing season is very short here in the mountains of Colorado. We are now very busying growing food, preserving food and talking about food.
Join us July 29 1:30-3:30pm WP Library: Canning, drying, freezing and fermenting techniques will be demonstrated by Harvest Center members. Information will be presented in the format of exhibits with plenty of opportunity for Q&A. We’ll show you how stock up and prepare for storage of delicious veggies and fruit!
Fruit and veggies suitable for preserving are ripening now in Colorado. Mountain Naturals Community Market (790 Red Feather Lane, Woodland Park, CO; 719-687-9851) accepts bulk orders for premium and canning grade fruit and veggies. Their sources are primarily based in Colorado. Order as soon as possible to ensure timely delivery.
A few photos will give you an idea of the fun we had.
Thanks to all who participated, especially presenters (Jon, Larry, Helen, Earlyn, Kassandra, Paula, Kathleen, Lee and Kathy) and assistants (Ron, Laura, and Jim).
Zucchini Crusted Pizza (recipe by Helen Olson)
Ingredients:
2 cups packed Zucchini
2 eggs beaten
1/4 cup flour
1/2 cup grated Mozzarella
1/2 cup grated Parmesan
pinch each of basil, rosemary, and oregano
2 tablespoons of Olive Oil
Preparation & Cooking:
Mix all ingredients together
Heat oven to 400 degrees
Place ingredients in ten-inch pie tin and bake 35 minutes
Remove from oven and cool for 10 minutes before loosening crust from pan so that it won’t break.
Top with chosen pizza ingredients cooked or raw as you prefer.