Spring Preservation Techniques - Cooking Class (May 6)
This hands-on workshop will cover the fundamentals of preserving spring produce at its peak, from quick pickles and refrigerator jams to herbal vinegars and basic fermentation. We’ll explore what’s best preserved now, how to safely store it, and how to incorporate preserved ingredients into your everyday cooking.
Menu:
Toasted sourdough with radish butter and fermented carrot escabeche
Baby greens with pickled spring onions, goat cheese, and a preserved lemon vinaigrette
Braised chicken thighs with herb vinegar glaze and rhubarb mostarda
Roasted new potatoes with chive and house made creme fraiche
Charcuterie Boards, wine and dessert are included.
Everyone will leave with a Qt of Pickles
Appetizers, wine and dessert included.
***Due to the limited space availability, all payments for Turner Farm educational and cooking classes are non-refundable and cannot be transferred to another class!
This hands-on workshop will cover the fundamentals of preserving spring produce at its peak, from quick pickles and refrigerator jams to herbal vinegars and basic fermentation. We’ll explore what’s best preserved now, how to safely store it, and how to incorporate preserved ingredients into your everyday cooking.
Menu:
Toasted sourdough with radish butter and fermented carrot escabeche
Baby greens with pickled spring onions, goat cheese, and a preserved lemon vinaigrette
Braised chicken thighs with herb vinegar glaze and rhubarb mostarda
Roasted new potatoes with chive and house made creme fraiche
Charcuterie Boards, wine and dessert are included.
Everyone will leave with a Qt of Pickles
Appetizers, wine and dessert included.
***Due to the limited space availability, all payments for Turner Farm educational and cooking classes are non-refundable and cannot be transferred to another class!
This hands-on workshop will cover the fundamentals of preserving spring produce at its peak, from quick pickles and refrigerator jams to herbal vinegars and basic fermentation. We’ll explore what’s best preserved now, how to safely store it, and how to incorporate preserved ingredients into your everyday cooking.
Menu:
Toasted sourdough with radish butter and fermented carrot escabeche
Baby greens with pickled spring onions, goat cheese, and a preserved lemon vinaigrette
Braised chicken thighs with herb vinegar glaze and rhubarb mostarda
Roasted new potatoes with chive and house made creme fraiche
Charcuterie Boards, wine and dessert are included.
Everyone will leave with a Qt of Pickles
Appetizers, wine and dessert included.
***Due to the limited space availability, all payments for Turner Farm educational and cooking classes are non-refundable and cannot be transferred to another class!