Recipes & Reads Culinary Labs
Recipes & Reads Culinary Lab workshops serve up comprehensive, culinary literacy programs that include hands-on demonstrations of food and nutritional literacy; food acquisition methods; food handling, hygiene and safety; culture and history of food; and consumer cost-saving techniques and meal stretching. Each of the culinary lab workshops may include the use of fully stocked mobile, kitchen carts to aid in these food-related demonstrations. The labs are strategically located at library branches throughout the county and serve all ages. Registration may be required, at some locations, for Recipes and Reads Culinary Lab workshops.
Preserving Garden Bounty
There are many options for preserving produce once it is in season and ready for harvest (or on sale at a store). Fruits such as berries can be washed, dried, and then placed in a single layer on a cookie sheet and frozen. Quick-pickling is a simple way to preserve vegetables like cucumbers, green beans, or okra. When quick-pickling, always use tested recipes, follow all directions carefully, and do not change the proportion of produce, water, and vinegar.
(Image credit: Image by Morana T from Pixabay)
Quick Pickled Carrots
• 3 medium carrots, peeled
• 1 cup unseasoned rice vinegar
• 2 TBS granulated sugar
• 3 tsp kosher salt
1.) Cut carrots thinly in rounds. Place the sliced carrots in a 12-16 oz. glass canning jar. Carrots should fill the jar about ¾ of the way. If you do not have a glass jar, a nonreactive container like a ceramic baking dish can be used.
2.) Make the brine by combining vinegar, salt and sugar in a small saucepan over medium heat. Bring mixture to a boil and then lower heat to medium low, stirring occasionally until the sugar and salt have dissolved.
3.) Using a funnel, carefully pour the hot brine into the jar to cover the carrots. Allow to cool to room temperature, around 30 minutes, then serve or cover with lid and store in refrigerator. Pickled carrots will last for up to two weeks in the refrigerator.