Learn how to use the pickle cucumbers you buy at the market. Pickling is a life long skill that can keep you eating locally through the winter. This class will teach you how to do so safely, while teaching you a recipe for pickles that tastes better than anything you can buy at a store.
Tuesday, July 21st – A Peck of Pickles
Be prepared for pickle production after attending this basic instruction class. Tammy will review the basics of pickling, while focusing on everyone’s favorite bread and butter pickle. Each class participant will leave with a jar of pickles.
Who: Tammy Caltagirone
Where: Inglenook Pantry, 11 North Fifth Street, Geneva, Illinois
When: Tuesday, July 21st
Time: 6:30pm-8:30pm
Cost: $40 per person/member
$50 per person/non-member
Sign up by emailing genevagreenmarket [at] gmail [dot] com – give your name, email and phone number
Membership information can be found at www.genevagreenmarket.org/about
September brings not only cooler weather with it, but a new variety of produce to the market.
Vegetables:
- Cabbage
- Carrots
- Cauliflower
- Green Peppers
- Corn
- Cucumbers
- Eggplant
- Garlic
- Kale
- Potatoes
- Tomatoes
- Lettuce
- Spinach
- Turnips
Fruit
- Apples
- Peaches
- Melons
- Grapes
Humidity isn’t the only thing that August has to offer in Kane and Dupage County. Come and check out a new variety of fresh produce available at the market! Here’s a short list of the fruits and vegetable available in August from Dekalb County, Dupage County, Kane County and Kendall County farms:
Vegetables:
- Cauliflower
- Corn
- Cucumbers
- Green beans
- Onions
- Squashes
- Zucchini
Fruits:
- Apples
- Berries
- Melons
- Tomatoes
Fresh at this Weeks Market:
- Amaranth (fresh, whole leaf)
- beans (purple or green)
- beets
- bell peppers
- broccoli
- cabbages
- corn
- cucumbers
- eggplant
- heirloom tomatoes (seven to eight variety)
- kohlrabi, lettuce, potatoes (various varieties)
- radishes
- summer squash
- sweet corn
- tomatoes
… and much more!
Vegetable of the Week:
Amaranth, a warm weather version of Spinach…can be eaten raw or cooked with olive oil and garlic…
Chef demo:
Jeremy Lycan of Niche Restaurant
