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S A T U R D A Y

It seems to be a sad truth that Americans don’t know how to deal with vegetables. Not only do we turn up our noses at turnips, we don’t even know when to buy the root at its ripest. The colonial purists at Turkey Run have taken it upon themselves to demonstrate how to preserve out-of-season veggies after the harvest in “Food Preservation: Drying Vegetables.” The “farm wife” (what’s the farm husband doing, his best imitation of a dried potato on the colonial couch?) will give a lesson on just how the drying process works, as well as explain uses for the vegetables in cooking. Yuppies-in-training, take note: I hear a dried tomato or two tastes rather yummy on a bed of lightly buttered couscous. From 1-4 p.m. at Claude Moore Colonial Farm, 6310 Georgetown Pike, McLean. $2. (703) 442-7557. (Tina Plottel)