Summer Harvest to Healthy Home: Pickling, Preserving & Nutrition Cook-Along
Monday, August 24th, 2026 10:00 am - 11:00 am (EDT)
Make, taste, and take home three seasonal recipes — Quick Pickled Onion, Pickled Cauliflower, and Blueberry Chutney.
This workshop brings the art of simple, approachable preservation right into your kitchen. Participants will be introduced to refrigerator pickling and fruit preservation as easy, healthy ways to enjoy the best of the season long after the harvest. We will explore which fruits and vegetables lend themselves best to home processing while maintaining their nutritional value — so nothing good goes to waste. To bring it all together, participants will work through three crowd-pleasing recipes: Quick Pickled Red Onion, Garden Pickled Cauliflower, and Summer Blueberry Chutney — each easy to customize based on personal taste preferences and dietary needs. Whether you are looking to reduce food waste, eat more seasonally, or simply try something new in the kitchen, this workshop is a flavorful and practical place to start.
Participants will:
1. Introduce simple refrigerator pickling and fruit preservation while encouraging healthy ways to enjoy seasonal foods.
2. Identify fruits and vegetables that can be easily processed at home while maintaining nutrient quality.
3. Prepare Quick Pickled Red Onion, Garden Pickled Cauliflower, and Summer Blueberry Chutney recipes that are easy to customize based on taste preferences and dietary needs.
*Click Here for Downloadable PDF with recipes and ingredient lists
Instructor: Allison Acquisto DHSc, RDN, LDN. Director of Nourishment, Education & Coaching
Allison is a Nutrition Education Professional and Registered Dietitian Nutritionist with 30+ years in teaching culinary nutrition, medical nutrition therapy, health and wellness training, and professional development. Areas of specialty include individual and group education and counseling in the Food As Medicine realm, preventive health through whole food nutrition, intuitive eating, evidence based clinical and long term care, and community nutrition. Allison is a graduate of the University of Rhode Island, Johnson & Wales University, and earned her doctorate in health sciences degree from A.T. Still University. Her favorite population to work with is the ever-inspiring older adults!
To sign up for this workshop (choose one of the following) :
1. Email [email protected] (be sure to specify the date of the workshop you would like to attend and provide your contact info)
2. Call us at 508-203-8299
3. Sign up via the Zoom link below
This workshop brings the art of simple, approachable preservation right into your kitchen. Participants will be introduced to refrigerator pickling and fruit preservation as easy, healthy ways to enjoy the best of the season long after the harvest. We will explore which fruits and vegetables lend themselves best to home processing while maintaining their nutritional value — so nothing good goes to waste. To bring it all together, participants will work through three crowd-pleasing recipes: Quick Pickled Red Onion, Garden Pickled Cauliflower, and Summer Blueberry Chutney — each easy to customize based on personal taste preferences and dietary needs. Whether you are looking to reduce food waste, eat more seasonally, or simply try something new in the kitchen, this workshop is a flavorful and practical place to start.
Participants will:
1. Introduce simple refrigerator pickling and fruit preservation while encouraging healthy ways to enjoy seasonal foods.
2. Identify fruits and vegetables that can be easily processed at home while maintaining nutrient quality.
3. Prepare Quick Pickled Red Onion, Garden Pickled Cauliflower, and Summer Blueberry Chutney recipes that are easy to customize based on taste preferences and dietary needs.
*Click Here for Downloadable PDF with recipes and ingredient lists
Instructor: Allison Acquisto DHSc, RDN, LDN. Director of Nourishment, Education & Coaching
Allison is a Nutrition Education Professional and Registered Dietitian Nutritionist with 30+ years in teaching culinary nutrition, medical nutrition therapy, health and wellness training, and professional development. Areas of specialty include individual and group education and counseling in the Food As Medicine realm, preventive health through whole food nutrition, intuitive eating, evidence based clinical and long term care, and community nutrition. Allison is a graduate of the University of Rhode Island, Johnson & Wales University, and earned her doctorate in health sciences degree from A.T. Still University. Her favorite population to work with is the ever-inspiring older adults!
To sign up for this workshop (choose one of the following) :
1. Email [email protected] (be sure to specify the date of the workshop you would like to attend and provide your contact info)
2. Call us at 508-203-8299
3. Sign up via the Zoom link below
Join us for any of our workshops, where you can find support, insight, and a fresh perspective. To RSVP for upcoming workshops, please view our Upcoming Workshops tab on the website for further information and email [email protected] or call us at 508-203-8299.
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