Welcome to 2024!
 
It is fantastic to be back on deck here at South Alive, and already we have had two weeks of school holiday events, and a working bee in our community park giving the area a good spruce up so thanks to everyone who has been involved in these projects!
 
There are heaps of fun events coming up as we continue to make the most of Summer and if not the hot temperatures, at least the longer daylight hours, with the Pantry Village Market on Saturday 10 February and Summer Fest concert on Sunday 11 February. Later in the month we also have a summer fruit tree pruning workshop, craft swap, and our first clean up day for the year keep reading to check out more information on these events.

As well as all of the one–off events, we have many things happening regularly throughout the year. Check out the posters at the bottom of this newsletter.

Volunteer update – we are looking for more people to adopt the street they live on and keep it free of rubbish. This zero rubbish initiative has made such a difference and we want to expand this further and keep South Invercargill looking tidy so if you are interested in helping out then please get in touch.

Lots happening in the Rangatahi space as always. We have the Summer Fest kicking things off; which is an event for the whole whānau to enjoy with some wonderful musicians and a free photobooth! Bring along a picnic and play some outdoor games with your friends and family and lets celebrate Summer!

We are hosting the first Students Against Dangerous Driving workshop for 2024 in March, which will give young people the opportunity to get started with Kaitiaki o Ara/SADD, meet other students from within the region and leave feeling empowered in the road safety space this year.

We have some Employment workshops in the planning stages now with Workbridge and this will include our usual CV building, Interview training but also adding in some tools around understanding payslips and financial chats. Details will be released as they become available!
We are looking at Self Defence classes for Rangatahi wāhine alongside another Art Exhibition. I have lots of connections to support services to do referrals into, so if you need them done or you have any ideas for me to bring to life, pop in and see me Tues – Wed in the Office at The Pod or email me stacey@southalive.org.nz ?

 Happy New Year! As we usher in a brand-new year, we wanted to take a moment to express our gratitude for your continued support.

New Beginnings, Fresh Opportunities
With the dawn of 2024, we are thrilled to bring you fresh opportunities to explore and experience. From new product releases to workshops and events, there’s a lot in store for you. We are starting the new year with our popular Village Market held on the 10^th of February from 10am to 1pm. Be there to be part of our great community, find some exciting products such as house plants, stunning carvings and so much more.

⭐ Summertime at The Pantry ⭐

It is exciting to witness the abundance the community garden and some of our customers gardens has brought forth. Donating vegetables to The Pantry is a wonderful way to contribute to our community and reduce food waste. Our free vegetable stand is always packed with colourful vegetables; everyone is welcome to drop off or pick up whatever is available at the time. And because for some of us it is hard to keep up with the garden, it is a great way to contribute to the community or even try a great recipe.

Yes, it is that time of the year: Pickling season!!! We have all the ingredients available at The Pantry and if you don’t know where to start, here is a simple recipe for making a basic brine to use for various vegetables:

Basic Pickling Brine:
Ingredients:

• 2 cups distilled white vinegar
• 2 cups water
• 1/4 cup pickling salt (or non-iodized sea salt)
• 2 tablespoons sugar (optional, adjust to taste)
• 1 tablespoon of pickling spice

• Prepare the Jars: Wash your jars and lids thoroughly in hot, soapy water. Sterilize them by placing them in boiling water for 10 minutes or running them through a dishwasher.
• Prepare the Vegetables: Wash and cut your vegetables into the desired shapes. Common choices include cucumbers for classic pickles, carrots, cauliflower, green beans, or a mix of your favorite vegetables.
• Make the Brine: In a saucepan, combine the vinegar, water, salt, and sugar. Heat over medium heat, stirring until the salt and sugar dissolve. Bring the mixture to a simmer and then remove it from heat.
• Pack the Jars: In each sterilized jar, place your chosen combination of garlic, mustard seeds, coriander seeds, dill seeds, peppercorns, bay leaves, and any other desired flavorings. Pack the prepared vegetables tightly into the jars.
• Pour the Brine: Carefully pour the hot brine over the vegetables in the jars, leaving about half an inch of headspace at the top.
• Seal the Jars: Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the sterilized lids on the jars and screw on the metal bands until they’re fingertip-tight.
• Cool and Store: Allow the jars to cool to room temperature before storing them in the refrigerator. Let the flavors develop for at least 48 hours before tasting. The pickles will continue to improve over the next few weeks.

Do you have any gently used shoes that you are looking at donating. We now have a yellow bin located in The Pantry where you can donate these to the Shoe Booth. Check out their Facebook page to keep up to day on their giveaway days – https://www.facebook.com/theshoebooth

Here’s to a year filled with joy, prosperity, and countless memorable moments. Thank you for being an integral part of The Pantry family. Wishing you a splendid New Year!

The Pantry Team