Trying to make sure you eat what you buy is a good start. It's all fine purchasing extra veggies when they're on special or sold in bulk, but it defeats the purpose if you find them in the fridge two weeks later, way past their prime. How can you make foods last?
Biome to the rescue! The 'How to Preserve and Pickle Local Produce' workshop at the Biome Collective in Paddington will teach you the almost-lost art of pickling and preserving. These traditional processes take good foods that won't last long and turn them into items that you can safely store for ages.
Preserving and pickling were commonplace home tasks back before we became such a throwaway society. When produce was in season and therefore cheap, you would buy up big, get out your pickling gear, and have your out-of-season favourites ready to eat any time of year.
Of course, supermarkets offer just about everything just about all year. But the fruit and vegetables are never as good out of season - they've been force-ripened or shipped in from overseas or the other end of the country. How fresh - and sustainable - can that possibly be? And worse, the drain on resources to achieve this artificial endless supply is huge, both environmentally and economically.
Concerned? Don't buy into it - start buying out of it, by learning how to preserve food!
But be quick to book - Biome's pickling workshops in late 2018 sold out! The next one is on Saturday, 23 February, at the Biome Collective in Paddington. Running from 1:30pm until 3pm, the workshop will take you through the history, process and ingredients for pickling. You'll learn about the best vinegar to use and where to buy the tools you'll need. And you'll take home your very own jar of homemade pickled veggies!
The workshop is in partnership with Camilla from Food Connect, a social enterprise that's working on creating a 'fairer food system'. Food Connect sources local, ecological food in season for Brisbanites, paying the supplying farmers much more than they'd get from the alternative purchasers. So both you and the farmers - rather than the distribution chain - benefit.
Book online via the Biome website, then turn up on the day with your own chopping board and kitchen knife. The workshop costs just $35 per person, with all ingredients and your jar included.
So what goes into pickles? Well ... you'll have to attend the workshop to find out!