You can pickle it! As gardens explode with fresh produce, we’ll be taking a look at food-safe, shelf-stable recipes for pickles, chutneys and relishes. This is a hands-on workshop limited to six participants as we will be in the kitchen working with in-season ingredients such as cucumbers, tomatoes, and the ubiquitous zucchini. By the end of the class, you will have created products that add a little spice to your meals as we discuss various preservation techniques such as fresh pack processing, low temperature pasteurization, refrigeration and fermentation.
Materials/Program fee — Members: $25 | Nonmembers: $35
For ages 16+, ages 17 and under must be accompanied by an adult. Limited to six participants. Preregistration and prepayment are required.
To register or for more information: (603) 323-7591 |
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Register online:
https://square.link/u/RxcRN4i7
(Online registration default is for nonmembers; members will be refunded the $5 difference.)
Event webpage:
https://www.remickmuseum.org/event/pickles-and-more/
This event is part of our Summer on the Farm schedule:
https://www.remickmuseum.org/experience/whats-in-season/#summer
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Cultivate resilience in your backyard! Our From Landscape to Foodscape series includes lectures, demonstrations and workshops aimed at creating resiliency against rising prices at the supermarket, as well as providing healthful, nutritious fruits and vegetables from your backyard. The series will follow the natural progression of gardening from ground and planter prep to plant selection, then on to food preservation and pantry stocking for next winter.
Series Topics:
May 10 - Soil Enhancements & Composting for Your Garden
June 7 - Container Gardening
July 19 - Food Safety Workshop: Creating Jams, Jellies, & Marmalade
August 16 - Food Safety Workshop: Pickles, Chutneys & Relishes
September 20 - Pantry Prep & Storing the Harvest
October 18 - Cooking from Your Pantry
Series Information:
https://www.remickmuseum.org/experience/foodscape/
Image: Little Plant via Unsplash
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