Flavor Savors in the Kitchen

There's more to fresh food than eating it fresh, says author and speaker Eugenia Bone, who specializes in canning and preserving food as a way to keep the goodness going. “The kitchen ecosystem is an idea that you can apply to your kitchen that will help you understand why the food you make tastes the way it does,” she explains. “And with that understanding, you can improve the way your food tastes.” That's the crux of The Kitchen Ecosystem talk Bone will give tonight at the Denver Botanic Gardens.

Here's the idea: When you visit the farmers' market for fresh tomatoes, pick up a few extra and preserve them for future use in your kitchen. “It's efficient, because you've got foods that are canned, you've kept your dollars local through the winter and away from multinational irresponsible corporate food conglomerates — always a good thing,” she says. “You have lowered your carbon footprint, the food you're putting in your children's bellies is more nutritional, and it's a time-saver, because if you're preparing the components of a meal, by the time you get to cooking your dinner, you've got the stuff done three months before.”

Sound tasty? Bone's program starts at 7 p.m. at the Gardens, 1007 York Street; tickets are $25 in advance, $30 at the door. It will be preceded by a 5:15 tour of the All-America Selections Garden (an additional $5) and a 6 p.m. tasting with Slow Food Denver. Visit www.botanicgardens.org to sign up.
Thu., July 29, 2010


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