Join Kellie Phelan and Katie Stemp from the Seattle Farm School to learn how to get the most out of your backyard garden! First, we will gather outside to learn about planting an herb garden and growing vegetables in small spaces. Then we will head inside to make a cocktail and appetizers using seasonal herbs and vegetables. We will start with a lemon thyme cocktail then make roasted garlic and rosemary almonds, a perfectly balanced cheese and charcuterie plate with quick pickled spring vegetables, and parsley hummus with homemade herbed crackers. We'll finish class with homemade rhubarb jam cookie bars. You’ll also go home with a thyme plant for your own garden!