Preserving the Bounty

With good planning and a little bit of know-how, you'll be enjoying the height of Summer's flavors all Winter long. Join the Fresh Fork Market staff and guest presenters to learn the traditional skills of putting up summer foods.

Clark Pope (Pope's Kitchen) will be teaching us all about canning. This is your chance to demystify the process and give you the courage to try it yourself.  From pickles to peaches, tomatoes to jam, we will try to cover it all and answer your questions along the way.

Additionally, we will talk about freezing with Chef Parker Bosley, as well as dehydrating and fermenting. If you have ever wanted to make your own sundried tomatoes, packs of frozen greens for smoothies, sauerkraut or pickles, you should definitely join us for this class. 

On top of all this expert advice, we'll enjoy a delicious multi-course full dinner. 

$30 per participant covers instruction, recipe/technique packet, and dinner.