As gardens are winding down, Christine Jespersen’s (Family and Consumer Science Teacher at MVRHS) cooking classes are looking for surplus vegetables and fruits to preserve. Extra large zucchinis, rhubarb, and frozen berries are a few of the sought after items, however every year they try to include more vegetables into the labs. Any extras (cucumbers, beans, beets, etc.) are gratefully accepted!

Also, if you have any canning jars that you no longer want, Christine’s classes will gladly take them off of your hands. Jam and jelly size are great, but any size would be welcome. The jars will be used to make jam and jelly by the clothing and textiles students to sell as a fundraiser for their NYC trip. The fundraiser was a huge success last year and a wonderful experience for the students.