Prepare for the colder months with a preserving and freezing lab held right on the farm, where the season’s harvest is at its peak. This practical workshop is designed to help you carry fresh, locally grown produce into winter with confidence, using simple, reliable methods rooted in tradition.

Together, we’ll walk through the essentials of freezing and canning—covering how to transform local vegetables into ready-to-eat frozen meals, how to properly freeze raw greens and fruits, and how to can simple things like pesto and apple sauce! We will also go over how to pack and store everything for best quality, and what holds up best over time.

Focusing on real-life kitchen skills is essential right now. This lab is about making the most of what you have while reducing waste and stretching the harvest well beyond the growing season. You’ll leave with hands-on experience, practical knowledge, and a sense of ease around stocking your freezer and pantry for the months ahead.

Cost: $35/ Person