Join farmer, chef and educator Tracy Hayhurst for this farm-to-table series on select Sundays, from 11 a.m. to 1:30 p.m: May 11, June 8, July 13, August 10, and September 14. During each session, participants will harvest from the BBG vegetable garden, then head into the kitchen to make a multiple-course meal.
In our May class, held on Mother’s Day, we will enjoy the first harvest of the season and prepare delicious dishes with asparagus, radishes, tender spring greens, herbs, and more. In June, we will cook with newly grown fresh herbs. In July, we will harvest and prepare lush salads. August will include a bounty from our summer harvest. September will offer a tomato extravaganza.
Tracy Hayhurst began her culinary training in the late 1990s, attending Ballymaloe Cookery School in Ireland. In 2002, she co-founded Chubby Bunny Farm, in Falls Village, Conn., and in 2015, she returned to the kitchen in her role as chef and community outreach director at Plantin’ Seeds, connecting farmers and the community around meals highlighting the best of the season. Her passion for sharing both farming and cooking led her to Husky Meadows Farm, first as farm manager, then as culinary director for Seed and Spoon Culinary Farm Stay programming. Tracy is currently the owner of Undermountain Pantry- a micro-bakery, garden and cooking school at her home in Northwest CT.
To register for each class individually, visit BerkshireBotanical.org (Members: $90/Non-Members: $110)
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