Preserving Spring

Preserving Spring

Seattle is a city of gardeners, and we love it. When spring hits its stride, though, it’s hard to keep up with all that tasty goodness coming from the backyard. So local produce hero Jackie Freeman is going to show us how to safely preserve our bounty, along with some creative ways to enjoy it later! You’ll learn safe techniques for pickling, making jam, and water bath canning as you make pickled asparagus piled onto ricotta toast; homemade harissa with roasted spring vegetables and yogurt; and bay-vanilla rhubarb jam spooned over rice pudding. You’ll enjoy a meal made from our preserved bounty, and leave with a jar or two to take home!

Dates Offered Price
$85.00
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$85.00
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$85.00
This event is sold out! Join the Waitlist