Robert Pascuzzi to Present on Pickling and Canning

June 30, 2017

The Alliance for the Arts GreenMarket will continue free backyard farming workshops at 10:30 a.m. every Saturday morning in July. This year’s workshop series is titled “When the Shelves Go Bare” and deals with increased concerns about a potential future food shortage. The next workshop in the series, “Pickling and Canning,will be presented by Robert Pascuzzi and held Saturday July 8 at 10:30 am.

Robert Pascuzzi is a local restaurant owner, executive chef and pitmaster. Pascuzzi has been creating preserves, pickles, relishes and chutneys for many years, and he promises his class will be fun and practical with a hands-on approach. Participants will have an opportunity to learn about pickling and canning, important skills necessary to ensure a year-round supply of homegrown food. Many fruits and vegetables have limited growing seasons, which makes preserving the crop necessary for a variety of local harvests, from tomatoes to mangoes. Traditional methods for preserving food don’t rely on electrical power, but on techniques to sterilize and process the food so that it will have a long shelf life without refrigeration when stored in cool, dark storage areas.

Although workshops are free, small donations are welcomed, as the Alliance for the Arts GreenMarket strives to support local growers, bakers and artisans. A Q&A session will follow the presentation.

The urban farming presentations start at 10:30 a.m. after free GreenMarket Yoga by Chip & Anna Withrow ends. With several local growers, food vendors, and live music in the shade, the GreenMarket at the Alliance is a rich family friendly activity to do in Fort Myers on Saturday mornings year round.

What: “When the Shelves Go Bare” – urban farming workshops
When: Every Saturday morning in June and July at 10:30 a.m.
Where: Alliance for the Arts GreenMarket, 10091 McGregor Blvd, Ft Myers FL 33919
Cost: Free

Saturday, July 8 at 10:30 a.m.
Pickling and Canning presented by Robert Pascuzzi, restaurant owner, executive chef and pitmaster
(photo GM6)

Saturday, July 15 at 10:30 a.m.
Raising Small Animals for Eggs & Meat presented by Millisa Bell, homestead farmer and organic gardener

Saturday, July 22 at 10:30 a.m.
An Introduction to Cheese Making presented by Caroline Hostettler, cheese connoisseur, business owner and world traveler

Saturday, July 29 at 10:30 a.m.
Backyard Beekeeping presented by Claudia Silveira, beekeeper, environmentalist and candlemaker

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