Iskashitaa's Food Workshops

As many new and old Tucsonians know, we have just entered into the fruitful citrus season. With the help of generous home owners and hard-working volunteers, Iskashitaa is happy to announce the arrival of new and delicious preserves. For a light and refreshing salad, look for our Grapefruit Vinaigrette and Grapefruit Pecan Dressings. Want a twist on your morning pancakes? Try some Date Syrup. Need something to compliment teatime? We have Lemon Curd, made with the Cadillac of lemons, the Meyer Lemons. Meyer lemons are a cross between oranges and lemons, darlings of the citrus world, and are sweet enough to eat. Meyer Lemon Zest is also available. Our preserves are available for purchase at our office on 1406 Grant and at various sales events. See our event listings at iskshitaa.org for future purchase opportunities.

 

Interested in learning more about how to make citrus season last all year? Join us at one of our Food Preservation Workshops. You will work side-by-side with refugees to cook and can our Iskashitaa Preserves. For more information or to sign up, find us on Facebook, check out our calendar at iskashitaa.org, or email Kate directly at iskashitaafoodworkshops@gmail.com.

Can't make our workshops and still want to learn the cooking secrets? Here is our Harvest Chutney Recipe:

 

Ingredients:

• 2 lbs Pumpkin
• 1 onion, chopped
• 1 large cooking apple, cored and grated
• 1.25 cups of dried fruit (raisins, cranberries, figs)
• 1.75 cups of light brown sugar
• 1.5 ounces of fresh, grated, ginger
• 2 tsp. salt
• 1 tsp. ground coriander
• 2 cinnamon sticks

Directions:

• Cut pumpkin into .75 inch chunks
• Place pumpkin and remaining ingredients in a saucepan, bring to a boil.
• Reduce heat and cook for 45 minutes, stirring frequently.
• Enjoy!