Seasonal eating includes preserving the current abundance to enjoy though out the year. Join Rachel Tayse Baillieul, urban homesteader, to experience seasonal preservation once a month all year long.
Each class will include making and tasting at least two preserves from seasonal produce or locally-sourced ingredients. Students will go home with a sample, recipes, and sources to continue preserving at home.
Throughout the series, Rachel will cover lacto-fermentation, water bath canning, pressure canning, vinegar and liqueur infusions, freezing, dehydrating, and more.
* fermented winter vegetable kraut
* candied meyer lemon slices