GARDEN TO TABLE
Participants will also learn creative ideas to use what they’ve grown. They’ll learn about opportunities and equipment to use food fresh, store their produce wisely, and how to blanche, freeze, can and dry the fruits of their labor to reduce waste.
The workshop is set for Saturday, March 15, 10 a.m. to 2 p.m., at the OSU Extension Service, 631 Alder St., in Myrtle Point. Cost is $10, and preregistration is recommended by calling 541-572-5263, ext. 292.