Complete Urban Farmer #10 PRESERVING

Today's class was on preserving, I guest facilitated our classes adventure into the world of home food preservation.
We talked about dehydrating, sun drying and solar cookers and making live culture food as a way to add value and preserve produce.
We made green cabbage apple and carraway sauerkraut, Kim chi, sour pickled beetroots with Rosemary, and preserved lemons with fresh bay leaves and peppercorns. Everyone had a little jar of kraut and lemons to take home and watch ferment/come into their preserved being.

'Making Time' exhibition by Makeshift in Perth

Dear friends,

We’ve just begun a new project in Perth called ‘Making Time’, as part of the P4 (pilot) initiative from Perth Institute of Contemporary Arts & Performance Space. It’s happening at PICA, where we’ll be pickling, preserving, making jam and having conversations about our practice with participants this weekend only (11am – 6pm Saturday/Sunday) in the Westend Gallery. After Sunday, our improvised test kitchen can still be viewed (without us) until December 19, as part of the Now! Right! Now! live art program.

If you know anyone west side who would be willing to share their pickling skills or recipes with us, has an overburdened olive, fig or lemon tree (or any other surplus backyard produce, native or otherwise), knows where some good public fruit can be found, or who might be interested in visiting us to hear more about what we do … or for any other reason, please send them down quicksticks. We only have a very short time here, so any personal connections would be very much appreciated.

We’re taking appointments for mini preservation workshops by phone (0411 873 322) and email (makingtime@makeshift.com.au). Preservable foodstuffs can be brought in anytime, and recipes can most certainly be emailed to us if you’re too far away to attend in person. We promise to try our hand at anything you send in...

The project can also be followed online here: www.making-time.net
 
Best regards,
Tessa & Karl

makeshift
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www.makeshift.com.au
& www.makeshift.com.au/journal
0411 873 322 / 9357 1528
mailbox@makeshift.com.au
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In addition to their ability to multi-task, there’s something comfortable and nice about having a jar of vivid lemons on the kitchen counter to keep tabs on their progess every morning, like a flowering Amaryllis bulb or a family of Sea Monkeys coming to life. I’m keeping a vigilant eye on my lemons daily, noticing how much juice they’re giving off, how soft they’re getting, and enjoying how they gently deflate and nestle themselves against each other as they settle nicely into the corners of my vintage glass canning jar (which I barely rescued from the clutches of some madame at a flea market last summer.)
David lebovitz

By Diva on January 1, 2007 5:04 AM
David… lemons are much better than sea monkeys!

Although I have never tasted a sea monkey….
I learned to do mine in slices, from a Moroccan girl nearby where I am in Tuscany, she also mentioned that her mom sometimes freezes the lemons to speed them along.

I use extra virgin olive oil to cover the top too, and preserve them even just a little more!
I don’t throw away the lemon part, but also use it in my dishes.

It does give a real WOW to anything it is served with.