As gardeners, we all love growing as much food as we can, sometimes perhaps a bit too much. This month, Yarrow Hinnant will be presenting ideas for preserving the harvest so you can enjoy the fruits (and vegetables) of your labor for the long winter months. The focus of the talk will be on preserving fruits and vegetables through fermentation, from classic sauerkrauts and pickles to more advanced processes.We will talk about root cellaring, exploring design concepts that can be applied to a wide range of materials, labor and costs. We’ll quickly cover some of the basics of freezing and dehydrating and wrap up with methods for oils, vinegars and other extracts.