Wednesday, July 15, 2026

2:00 PM – 4:30 PM

Location
Room 109, Rotary Kitchen

Category
Culinary Arts

Experience Level
All Levels

Ages
18 and older

Registration Cost:

$125

Materials Fee:

Included

Total Registration Cost:
$125
What does abundance look like when we meet it with care?

Early summer is when farmers markets and CSA boxes start to overflow — more than any fridge can hold, more than any one meal can use. This workshop is about learning how to respond to that moment with intention. How to slow down, pay attention to what’s at peak, and turn a surplus of beautiful produce into something that lasts.

Using fresh seasonal vegetables sourced directly from local farms, we’ll spend the afternoon working through two preservation techniques that belong in every home kitchen — one ancient and alive, one fast and endlessly versatile.
Hands-on projects

Fermented Tomato Salsa — We’ll build a lacto-fermented salsa using peak-season tomatoes, chilies, garlic, and a live starter brine that jump-starts fermentation. The result is a salsa with more depth, more complexity, and more life than anything you can make with heat or acid alone. In two to three days it’s ready to eat. It keeps evolving from there.

Vinegar-Pickled Mixed Vegetables — We’ll make a crisp, balanced quick pickle using a house brine ratio you’ll memorize in five minutes and use for the rest of your life. The brine is made with house-crafted vinegar — rosé and white wine — and poured over a seasonal mix of cucumbers, summer squash, and green beans packed with aromatics. These go home ready to eat and keep for weeks.

WHILE WE WORK: We’ll graze throughout the afternoon on a seasonal vegetable and dip platter alongside pickles and ferments from previous batches — so you can taste exactly where your jars are going before they get there. This isn’t a snack. It’s a tasting of the whole practice.
What you leave with

Two jars of preserved vegetables, ready to finish at home
A fermentation and pickling guide with ratios, timelines, and troubleshooting
The recipes made in class, written to be repeated without looking anything up
Enough understanding of the why behind each technique to adapt, improvise, and make it your own
Confidence to look at a pile of summer produce and know exactly what to do with it