Garden to Table: In a Pickle

If you’ve ever wondered how to incorporate veggie-growing techniques into your backyard or community garden, or what vegetables are in season this month (and want a little inspiration for how to cook them), this class is a fun way to find out. You’ll learn about producing your own food from seedling to plate, and taste the flavors of each season. This class is ideal for the home cook, gardener (or aspiring gardener), or even someone whose New Year’s resolution is to eat more vegetables than last year. Learn to ferment! Pickles and/or fermented foods made with produce from the farm will be available to taste and prepare, and you will learn all about preserving the fall harvest, including a history and description of methods for fermentation, pickling, freezing, and canning. Take home either a cabbage or a bunch of radishes, carrots, pickle-able veggie or a partially pickled pickle-in-progress.