Recently two local Sustainable Living Groups participated in an afternoon of preserving at the Waikouaiti Events Centre. The venue was spacious and well equipped to host the enthusiastic attendees who set about prepping vegetables and measuring out ingredients. Head chef for the day was Judy Martin whose forward planning ensured the workshop ran without a hitch. Armed with cookbooks, utensils, and ingredients Judy led us in the production of pumpkin chutney which included apple and ginger. Some prepped vegetables, others weighed out ingredients, we were on a roll. While the pumpkin chutney was simmering it was decided to make some beetroot chutney as well, seeing as the vegetables were available.
There was no problem of having too many cooks and everyone contributed to the workshop. Garden harvests were supplied, excess vegetables were swapped and ingredients and local foraging spots were traded. It wasn’t all cooking and chatting, there was also some serious sampling to be had. Homemade preserves were expertly laid out and labelled by our younger helpers. The jams and marmalades were accompanied with freshly made pikelets. These included yellow plum and citrus jam, bramble jam and plum jam. Rhubarb chutney, beetroot jam and plum saucewere sampled with Judy’s homemade crackers and Evansdale cheeses. Helpful hints and tips were exchanged throughout.
More than a successful preserving workshop, we had the add-ons of meeting new people, sharing skills, ideas and enthusiasm – all the good things that keep communities strong. I’m not sure if we did find out the difference between a relish and a chutney though. Is it more than regionality?
For information on the Sustainable Living Groups contact Maureen Howard mhoward@slingshot.co.nz
Contact for this column:
Suzi Flack: paradisesouth@xtra.co.nz
Patti Vanderburg: vburg@es.co.nz
