Solstice to Solstice - Session 3: Greens & Herbs

Chopped up napa cabbage and onions.

The the closing Solstice to Solstice session up @rocksteadyfarm (October 15th 2022) highlighted the ways Black and brown folks have preserved greens and herbs throughout time via pickling methods (like slaw and curtido), flavorful sauces (like epis), salts, and prepping them for cold storage!

🔪 Super grateful for the incredible group of folks who came together to share the day with us and process a ton of greens and herbs following these methods.

As the colder months approach, hopefully these preserved treats will offer a sweet reminder of the memories we made together and all the hard work the farmers put into stewarding these beautiful plants this year.

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Participants chopping up greens (below and above).

Demonstrating how to assemble the curtido.

Participants sorting through herbs for the herbal salts.

Ori blending up another batch of the epis greens sauce after the demonstration of its assembly.

Pouring the curtido into jars.

Pouring the herbal salt into jars.

Bagging up the blanched greens for freezing later.

A group photo with all of the folks who came out!