Join Renee Beaudoin for this class on getting the most out of your backyard spring garden! We’ll gather in our Pantry garden kitchen to make soda and snacks inspired by our homegrown favorites. Renee will teach you how to harvest, dry, and store herbs as you make fermented rhubarb and lemon verbena soda, a perfectly-balanced spring garden crudités plate to enjoy alongside English pea dip with tarragon and preserved lemon; handmade kamut crispbreads layered with fresh flowers and herbs; hand-whipped nasturtium and radish top butter; and pickled young carrots with dill and chive blossoms. We’ll finish class with an introduction to seed starting and a Pantry seed swap!
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our guests and staff, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 10 days, please follow the current CDC guidelines. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class (we will have some extra masks on hand if needed). Thank you for your help keeping each other and our staff safe!