Farm to Table Lunch Series with Chef Tracy Hayhurst: Cooking with Herbs

Join farmer, chef and educator Tracy Hayhurst for this farm-to-table series on Sundays, June 28 through Sept. 20, from 11 a.m. to 1:30 p.m. Each week, participants will harvest from the BBG vegetable garden, then head into the kitchen with Hayhurst to make a multiple-course meal.
June 28: Cooking with Herbs
Using fresh herbs is one of the easiest ways to boost the flavor of your dishes. In this class, we’ll gather a variety of herbs from the BBG herb and display gardens to use in several different recipes. After we cook, enjoy a delicious lunch!
July 26: Summer Salads
Going way beyond lettuce, we’ll harvest veggies from the garden to create salads that can be served as stand-out appetizers or sides or take center stage as hearty main courses.
August 30: Italian Summer Feast
Using the bounty of the late summer garden in traditional Italian recipes, we’ll create a fantastic multi-course meal!
September 20: Preserving
September is peak harvest time, and with fall around the corner, we want to save all the season’s goodness. We’ll cover several different preserving techniques, including fermentation and water-bath canning.