I’m baaaaack! Posts on gardening, cooking, and canning soon to follow—but first, an announcement.
This June I’ll be offering a three-day, four-course sustainable food preservation workshop on the beautiful grounds of the Omega Institute in Rhinebeck, New York, June 4–6. We’ll do water-bath canning, pressure canning, picking, fermenting, dehydrating, and more, all with seasonal produce from farmers in the Hudson Valley. As with all my classes, you’ll leave with canned goods, recipes, and the confidence to try food preservation at home.
I’m especially excited that this workshop is happening at Omega, because course registrants (and me!) get to participate in the full Omega experience: besides the canning workshops, you’ll have access to yoga and meditation classes, spa services, canoeing and kayaking, swimming, or just lounging around the lovely property. This is the first time that Omega’s offered a food preservation workshop, and we’ll need your enthusiasm to make it a repeat event. Please help us spread the word by reposting, tweeting, or however you newfangled folks communicate these days.
Course tuition is $125, plus a $20 materials fee and accommodations at Omega. You can register here.
Questions? Concerns? E-mail me.