We’ll use Prescott Farm’s historic farmhouse kitchen to make a variety of homemade delicacies! Please note that the series continues into October (Applesauce and Bread).
Butter & Cheese — Saturday, August 4; 1:00-3:00
Learn how to make your own butter using a variety of techniques, as well as a simple farmer's cheese flavored with herbs from the garden.
Pickles — Saturday, August 18; 1:00-3:00
Join us to explore two methods of pickling our garden bounty: vinegar preservation and lacto-fermentation. Participants will go home with a jar of each!
Tomatoes — Saturday, September 8; 1:00-3:00
The bounty of the garden is coming in! Join us to learn several ways to prepare one of our favorites: tomatoes. We'll learn the basics of water bath canning as well as make a fresh salsa.
Sauerkraut — Saturday, September 29; 1:00-3:00
Making sauerkraut involves the ancient method of lacto-fermentation to preserve food by harnessing the power of beneficial bacteria. Learn how sauerkraut and other fermented foods can be beneficial for your health and the basic techniques to start making your own!
Applesauce - Saturday, October 13, 2018; 1:00-3:00
Water bath canning is an easy and fun way to preserve the bounty of your garden. Learn the basics and get hands-on experience as you make a batch of delicious applesauce!
Bread - Saturday, October 27, 2018; 1:00-3:00
Love bread? Learn to bake your own from scratch! We'll use a simple no-knead recipe that makes a delicious, crusty artisan loaf. We'll also experiment with a hand cranked grain grinder and learn a bit about the science behind how bread rises.