Hello everyone. This is Alex Sanders, Grow Appalachia garden Site Supervisor at Project Worth Outreach in Menifee County, Kentucky. Well, we are into our first week of August and that means harvest time and canning season. We have lots of personal canning happening at Project Worth Outreach as well as one set of canning classes done in Rowan County and one set ready to go in Menifee County.
The Rowan County canning class was taught by Ashley Stevens, Rowan County Extension Office and, Gwen O’Cull, Fleming County Extension Office. They spoke about canning pickles, green beans, tomatoes and tomato juice. They actually demonstrated how to can green beans and pickles. They also demonstrated how to freeze corn. It was a very entertaining and informational presentation. They gave all participants gifts for attending the session. We had 43 people in attendance at this meeting.
The Menifee County canning classes will be held on August 19 and August 26. The August 19 canning class will consist of instruction and demonstration in canning pickles, green beans, tomatoes and tomato juice. The August 26 canning class will consist go the preserving of jellies, jams and preserves. Hopefully at this session someone will fix hot biscuits so we can also have a taste testing. We are expecting a large turnout for these two sessions because we usually do have a large turnout. On July 29 and July 30, Michele Brown, Menifee County Extension Office, held a canning workshop for youth in the Project Worth Outreach Community Center. There were ten individuals in attendance and the canned salsa and pickles. A good time was had by all in attendance.
Now, for the happenings at Project Worth Outreach. The volunteers have been very busy canning various items. Along with Gail Mills, Director, Nancy Ritchie, Volunteer have led the way. They have canned green beans (42 Qts.), tomatoes (10 Qts.), tomato juice (50 Qts.) salsa (7 Qts.), dill pickles (18 Qts.) and bread and butter pickles (18 Qts.). They have frozen peaches to make preserves (35 Qts.), corn (75 Qts.), cabbage (25 Gallon), zucchini (20 Qts.) and summer squash (20 Qts.). With all the canning happening in this office it has been difficult to concentrate on office duties when you enjoy food as much as I do. I guess we all have our own distractions to handle.
Please find more photos and this week’s recipe below. Hope everyone has a great week. Happy gardening.
Greek Oven Roasted Veggies
5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices
4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices
3 -4 garlic cloves, sliced thin
1 large onion, peeled, cut in half, each half cut into thirds, large wedges
(Spanish or Bermuda) 2 large tomatoes, peeled and quartered
1/4 lb hard cheese, cut into large chunks
1/2 cup olive oil
1/4 cup water
1 tablespoon oregano
2 tablespoons fresh mint, minced (or 1 tsp dry)
2 tablespoons cut cilantro (optional)
salt and pepper
1 Preheat oven to 420 degrees F.
2 Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously.
3 Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything.
4 It looks like a lot but don’t worry – it’ll ‘melt’ down considerably during cooking.
5 Roast for a couple of hours, stirring everything up a couple of times to allow veggies on bottom to come up and brown nicely too. What you’re after in terms of texture is for the vegetables to ‘melt’ into each other, but without losing their individual shape. NOTHING crisp-tender going on here – just meltingly, comfortingly, deliciously tender.
6 This is delicious with good crusty bread (lovely juices) and feta cheese on the side- like we eat it.
7 Will probably serve 6 hungry people, or maybe not. We go through it fast. It’s even better the next day.