Register for all classes at Culinary Local here: www.culinarylocal.com/organizer/preserving-now
It may be cold outside but it’s warm in my kitchen. Tom, my bread-baking husband, has been making up lots of breads. Baguettes, Boules, whole wheat blends, foccacia. And I’ve been making up lots of winter preserves – and using in recipes for meals that need these helpful homemade goodies. I’m also drawing from my reserves of canning done over the last Summer & Fall.
You can too! Get ready to preserve four seasons of fruits and veggies by learning how to do it now! Check out our new schedule of classes. And you may contact me directly for more information: Lyn@PreservingNow.com. Our newest class BREAD & JAM is offered at Serenbe in February and March. Learn an easy but amazingly tasty way to make bread by hand. Make up different styles such as baguettes, boules, ciabatta, even foccacia. Use organic flour if you like, wheat combos – whatever works for you. Tom and I partner up in this class, he sharing this versatile method. And I will be teaching another Fruit Butter – Ginger Pear Butter. Great on your newly made baguette! Classes are held at the stunning Bosch Experience Center Kitchen at beautiful Serenbe, about 30 minutes South of Atlanta. More here: Bread & Jam Workshop at Serenbe. You can register for this class at the Culinary Local website: https://www.culinarylocal.com/event/bread-jam-workshop/
Or perhaps you’re ready to capture the seasons in a jar. Learn the basics of water bath canning in our CANNING IMMERSION WORKSHOP offered at Piedmont Park Community Center. Discover how to do fruits, pickles and tomatoes – all in one workshop! You’ll go home confident enough to do 1000’s of recipes on your own. More here: Canning Immersion Workshop.
Our SUMMER PRESERVING SERIES last year at Serenbe was a hit! Five different classes each month learning and preparing two different seasonal products, a fruit and a veggie. Join one class or more or the entire series! More here: Summer Preserving Series