We had a great cooking workshop with Caroline Homan of City Market last week. We made three delicious salads using fresh summer veggies, herbs and grains, and ate them at the Riverside Garden in the sunshine.

Caroline joins us again this Saturday for a hands-on FOOD PRESERVATION BY BLANCHING AND FREEZING workshop. Learn all about blanching and freezing summer produce such as kale, broccoli, zucchini, and tomatoes so you can enjoy them throughout the year. The workshop is at 10 a.m. Saturday, Aug. 14 in the Riverside Avenue Apartments Community Room, behind 669 Riverside Ave. Free. Map at www.growteamvt.com. RSVP to growteam@yahoo.com or 598-3139.

And more canning workshops from City Market and Red Wagon Plants:

TOMATO CANNING & FREEZING
6-7 p.m. Tuesday, Aug. 24 @ the Chubby Muffin
Learn how to can fresh tomatoes for the winter months and prepare them for the freezer, too. Classes are at the Chubby Muffin on Oak Street/corner of Intervale Ave. Sign up at City Market's Customer Service desk. Free.

GIFTS FROM THE GARDEN: NO ADDED PECTIN JAM MAKING
9 a.m.-noon, Saturday, Aug. 28 @ Red Wagon Plants in Hinesburg
Robin Berger is a mother of two young food critics, an avid home canner and cook. She focuses on seasonal food prepared without processed products. In this workshop we will make and can a seasonal fruit jam with no added pectin. There will be a discussion of canning safety and equipment needed as well as time to ask questions. Workshop participants will take home 1 jar of jam and the recipe presented in the workshop. http://www.redwagonplants.com. $25 for materials and workshop fee.