Dive into a weekend kitchen lab that makes the most of harvests from the garden, farmers markets, a CSA box, or foraged wild foods, all as they reach their peak. In this class, we will play with updated ways of food preservation to stock pantry shelves for year ‘round enjoyment, add color and flavor to summertime grilling, and segue into those cooler, comfort-food days of the late autumn and winter. Students will experience a hands-on exploration of creating jars and bottles of special seasonings and condiments not found at the grocery store. Among some of the new pantry essentials might be savories like quick-pickled wild mushrooms, fermented vegetable krauts and relishes, quick sweet-savory vegetable catsups, or unique herb and spice grill rubs. We will stir up some summer northland edibles like wild berry syrups to drizzle into cocktails, spicy or floral-infused honeys for toast or tea, or a tomato-stonefruit chutney to spoon onto local cheeses, grilled meats, or curries. Be ready to try new flavors!

This course is open to students ages 12+.

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