Spring 2013 Classes
Learn to make the most of our region's spring bounty of fresh greens, eggs, milk and fruits
Greens, Eggs, & Ham
During this class, we'll make a grain-free quiche featuring nettles and home cured ham, a fragrant egg curry, and a coconut chai custard all featuring eggs from our backyard hens. We will also talk about growing and foraging for spring greens and curing meats at home. Bah-gawk!
Saturday, April 13, 1pm-4pm
Practice a little white magic in your kitchen: culture milk! Learn to make delicious yogurt, cream cheese, chevre, mozzarella, ghee, sour cream, and more at home. We'll talk about the differences between various types of milks and where to find raw cow and goat milk locally.
Saturday, May 18, 1pm-4pm
Spring Fruit Preservation
Learn the process, pitfalls, and best practices of water-bath canning in this technique-intensive class. We will can no-pectin strawberry preserves and strawberry-balsamic jam. We will also cover how to dry and freeze fruits. Experience the entire canning process and take home a jar of joy.
Saturday, June 8, 1pm-4pm