Join us for a workshop focused on pickling!
Join us for a fun and exclusive after-hours event on the farm starting with a complimentary drink and snacks.
Come and learn a quick and simple way to preserve fresh veggies at home – by pickling them! We’ll cover a solid brine recipe, potential flavorings and spices that work well together, and we'll help take the guesswork out of making pickles. Guests will take home two jars of pickles they designed themselves.
This class will be taught by Chefs Erin Connell and Chef Paula Markus, who taught popular, sold-out classes at the farm in 2024.
Chef Erin has been a prominent figure in Portland's culinary scene for nearly two decades, working at establishments such as Carafe Bistro, Papa Haydn, Tasty & Sons, and Hopworks Brewery. She currently collaborates with the Sesame Collective, crafting desserts for restaurants like Shalom Y’all, Dolly Olive, and Mediterranean Exploration Company.
Chef Paula, who oversees the farm's market and grill food, is renowned for her achievements in pickling and preserving. She has been using a particular pickle recipe for decades, which has earned her two gold medals in the Portland Dill Pickles competition. She's the former owner of Chop Butchery in City Market and Chop Restaurant in St. Johns.
What to Expect
• Welcome Drink: Enjoy a refreshing seasonal drink of your choice, from the farm bar, upon arrival.
• Mediterranean Platter: Savor an assortment of snacks from a Mediterranean platter.
• Take Home: Guests will take home two jars of pickles they designed themselves
• Ages 18+
• Tickets: $60
Schedule
• Farm's bar, grill & market public hours: 10:00 AM - 6:00 PM
• Check-in: 5:00 PM - 6:00 PM
• Workshop: 6:00 PM - 7:30 PM
SUMMER 2025 “SIP &” SERIES
This event is part of our new Summer 2025 “Sip &” Series — Wednesday evenings on the farm, after hours.
It’s all about slowing down midweek and spending time doing something with your hands, your heart, and maybe a frosé in the mix. Whether you're dyeing, fermenting, pickling, printing, or just reading quietly under our 500-year-old oak… these nights are about gathering in a relaxed, creative space and letting the farm do what it does best — inspire.
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