Last week, our commercial kitchen in The Sanctuary was abuzz with the sounds of slicing, stirring, and storytelling as neighbors gathered for a hands-on workshop on food preservation. Led by our neighbor and seasoned home gardener Tameca, the session focused on simple, accessible ways to preserve seasonal produce, much of which was grown right here in our own LPH Community Gardens.

Participants rolled up their sleeves to create three types of pickles—hot, sweet, and garlic—as well as a flavorful tomato basil soup. The cucumbers and dill used for pickling, along with the basil for the soup, came straight from the neighborhood gardens, a true testament to the power of local growing efforts.

As the soup simmered, conversation turned to the elusive neighborhood tomato. “Everyone around here loves to pick them green to make fried green tomatoes,” one gardener said with a smile. “So we don’t get many that make it to red.” It was a lighthearted reminder of the deep roots and shared traditions that connect us to both our food and each other.

This workshop was more than just a lesson in food preservation. It was a celebration of community resilience, shared knowledge, and the abundance that comes from working the land together. With full hearts and full jars, we’re looking forward to our next workshop!