Curious about making your own fermented veggies at home? In this hands-on class you will learn about the basics and benefits of fermentation, the two methods used in vegetable fermentation (dry-salting and brining), food safety, supplies needed and troubleshooting. Chop, salt and mix your very own small-batch of raw, probiotic-rich ferment to take home. Our instructor is a local cookbook author and Certified Master Food Preserver. Each student will leave with one quart of hand crafted seasonal vegetables and the recipe.

Moroccan Pastilla or Bastilla is the famous chicken pie of Morocco. A light crispy warqa pastry or phyllo dough filled with delicious, shredded chicken, egg stuffing and sweet orange blossom almond. This sophisticated sweet and savory pie will be a showstopper for any occasion or just a simple day with friends and family. While the pastilla is baking, we will make Moroccan herbal mint tea. This is an interactive group class held online. You will need reliable internet access on a computer, tablet or phone. You will be sent a link to the class and further instructions prior to the class start date. Important Note! You must purchase supplies for this class. You will be sent a detailed list of ingredients and kitchen tools needed prior to the class start date.

Join us for this info session and demonstration class where you learn the basics and benefits of fermentation, the two methods used in vegetable fermentation (brining and dry salting), food safety, supplies needed and troubleshooting. Master Food Preserver and local author, Stephanie Thurow, will demonstrate step-by-step just how easy it is to make healthy, probiotic-rich ferments.

Do you want to learn how to turn fruits and veggies into shelf stable preserves, but don't know where to begin? Maybe you just need a refresher course? Learn how to safely and successfully preserve the harvest with water bath and steam canning. Students will get hands-on by making their own and leave with confidence to preserve at home. Ingredients will be determined by seasonal availability. The instructor, Stephanie Thurow, is a local author and Certified Master Food Preserver.