Dive into a weekend kitchen lab that makes the most of harvests from the garden, farmers market, a CSA box, or foraged wild foods, all as they reach their peak. Play with updated ways of food preservation that will stock your pantry shelves year round, adding color and flavor to summertime grilling, as well as taking you into those cooler, comfort food days of the late autumn and winter. Experience a hands-on exploration of creating jars and bottles of special seasonings and condiments you won’t find at the grocery store. Among some of the new pantry essentials might be savories like quick-pickled wild mushrooms, fermented vegetable krauts & relishes, quick sweet-savory vegetable catsups, or prairie and spice grill rubs. Stir up some summer northland edibles like wild berry syrups to drizzle into patio cocktails, herb or spicy floral-infused honeys for toast or tea, or a rhubarb chutney to spoon onto local cheeses, grilled meats, or curries. Be ready to try new flavors! Students age 12+ may register for this course.

Required Tools

• Assorted containers for bringing food home (more details to come from the instructor before class time)
• A basket or box for those containers

Optional Tools

• Your favorite apron, if you wish