The Food Transformers have been hard at work preserving fresh produce and reducing the waste from the public markets. We’ve even brought some of our finished products back to the market for sale by donation, proceeds going to support our programs. Full circle!

By request, here are some recipes for a few of the things we’ve made so far:

Strawberry-Mint Jam

• 5 cups Fresh Strawberries
• Sugar to taste (start with 1/2 cup and increase from there)
• 1 Tbsp Lemon juice
• 2 tsp Pectin powder (plus 2 tsp Calcium water if included in the package)
• Fresh mint leaves cut up in small pieces

Sterilize your jars.

Place the strawberries in a pot and heat on medium-low until fruit is soft. You can help it along by breaking up the fruit with a wooden spoon. In a small bowl, mix the pectin powder with the sugar. Add in the pectin/sugar mixture, mint, and lemon juice and stir to combine. Continue to simmer and watch for foam. Skim the foam off with a spoon to keep the jam clear instead of cloudy.

Test for the correct consistency by placing a small drop of jam into a dish, which you then place in the freezer to cool for a minute or two. When cold, the jam should wrinkle when you touch it. If not, keep simmering.

Ladle the jam into jars while still hot, seal, and process in a water bath for 5-10 minutes.

Zucchini Muffins

• 3 eggs
• 1 cup oil
• 1 3/4 cups sugar
• 2 packed cups grated zucchini (squeeze out to get rid of excess moisture)
• 2 tsp vanilla
• 3 cups flour
• 3 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp baking soda
• 1/2 tsp baking powder (be generous)
• 1 tsp salt
• 1 cup cranberries or chocolate chips (or both! Again, be generous!)

Combine eggs, oil, sugar, zucchini, & vanilla in a large bowl. Stir to combine.

Combine flour, cinnamon, nutmeg, baking soda and powder, and salt in a separate bowl. Mix together with a fork. Add slowly to the wet ingredients and stir briefly to combine. Fold in cranberries/chocolate chips.

Line a muffin tin with muffin cups, fill to just under the brim with batter. Bake at 350 degrees F for 20-25 min or until cooked through.

Sweet Pickled Carrots & Radishes (with Anise + Ginger)

Adapted from this recipe

• 5-6 carrots
• one bunch radishes
• 1 1/2 cups white vinegar
• 1 1/2 cups filtered water
• 3 Tbsp coriander seeds
• 2 tsp black mustard seeds
• 2 Tbsp pickling salt (no additives)
• 1/2 tsp red pepper flakes
• 3/4 cup sugar
• 2 whole star anise flowers
• 1 1/2 tsp of powdered ginger

Sterilize four 250 ml jars.

Slice carrots and radishes thinly. If you have a mandolin, use it, otherwise use the slicer side of a cheese grater or a very sharp knife.

Place all spices, salt, sugar, and vinegar in a non-reactive pot. (Any kind except copper, aluminum, or cast iron. Stainless steel and non-stick are okay.) Bring to a boil and then turn off the heat. Immediately toss in the carrots and radishes. Stir to combine, then ladle into your jars. Seal your jars and process in a water bath for 10 minutes.