School is in session! We’ll have our first class in early October at The Plant, and half the proceeds will benefit The Plant and our season-extension plans for the fall garden! This “Garden to Pantry” primer will be an overview of food preservation techniques to put up the harvest- either from your own garden, the late season abundance from your favorite farmer, or maybe that case of fruit you got at Maxwell St. threatening to turn into mush on your counter (ask me how I know about that last one). We’ll start in the garden with a bountiful harvest of fresh-picked produce, and then head to the kitchen to find out what to do with it all!
There will be samples of various types of preserves and demonstrations of equipment and basic techniques. Always wanted to try pickling, dehydrating, canning, freezing, or lacto-ferments but didn’t know where to begin? You’ll take home some recipes and a list of reliable information sources, and more importantly, the knowledge and confidence to put up healthy local food at home for year-round nourishment!
You’ll learn how to ensure both the peak of flavor and food safety in your preserved products from a trained chef, with techniques you can use in your own kitchen. This class will be an overview and introduction, with more in-depth topic classes to come… email me for more information or to sign up. This class will be capped at 10 participants. The fee for this class is $40 (for those who are able, email me to discuss paying-it-forwards and donating more to fund a scholarship spot in this or future classes for low-income participants). Date and time TBA!