The Silo at Hunt Hill Farm's cooking school is offering a new series of classes called Preserving the Bounty that runs from May 6 through September 16. Each class offers techniques on how to work with the season's freshest vegetables. The techniques you learn in each class with help you extend the season with simple easy to use recipes. Every class covers food safety and general procedures for a successful seal every time! These are "Hands-on" classes with each participant taking home recipes and 2 freshly made jars of seasonal goodness- plus the confidence to DIY at home
Preserving the Bounty kicks off on May 6 from 11 a.m. to 2 p.m. with a class, Pickles int he Pantry with chef Pam Lillis. As a participant you will become part of the farm to table movement as you learn to pickle almost anything! The class will start with creating your own jars of garlic dills or string beans, and pickled fruit or ginger ...and then can them from start to finish. Participants will learn about the brines, technique, and about the science of pickling.
On Saturday, June 17 participants will learn how to preserve the spring and summer bounty of fruits, and berries. Learn to make sweet and savory jams and jellies and take full advantage of what we wait for all year long here in the New England! Recipes using the best of the season will become favorites as you explore fresh flavor profiles to accommodate favorite flavors such as chai and cardamom.
The class on July 22 from 11 a.m. to 2 p.m. will be an intro to infusions: Oils, Vinegar, and Shrubs. This class will show students how to make their own herb infused oils for dipping and recipes. Participants will create flavored vinegar's that are not only delicious but beautiful to look at. They will also explore fruit shrubs in creative combinations for cocktails and mocktails!
The final class on Saturday, September 16 from 11 a.m. to 2 pm is all about tomatoes ! A perfect class to take if you have a bumper crop! Recipes include Original Gazpacho Salsa & Roasted Tomato Puree. A highlight of this class is the focus on the methods used to safely can whole or diced tomatoes that you can serve all winter long.