Pickles are an easy way to preserve excess vegetables, or fruits, in the height of their season. There are three main types of pickling: quick pickling – which can be done over the course of just a few days in your refrigerator, canning – which is great for longer term preserving, and fermention – the traditional and original way of pickling – especially of sauerkraut and kimchi. Sheila Rhodes, founder and owner of Small Batch Kitchen – a small food preserving company that specializes in low-sugar, all-natural fruit and herb spreads – will discuss the different ways to pickle and the pros and cons of each option. The class includes recipes, a pickle fermenting kit to take home and a Buffet Brunch featuring the meats and vegetables from Wyebrook Farm. You can reserve a spot right here on in our online store. This class on July 16th, 2017 is $65/person and lasts from 11am-2pm. We will limit each class to 20 people.