Cooking with Pickles

From our organizers:

Whether you’ve pickled and preserved your own produce at our Learning to Pickle + Preserve class (September 6th) or simply love the bright, crisp taste these methods add, we’ll teach you how to create a dish that celebrates these ingredients.

In this class you’ll get a brief overview of how to pickle and preserve then dive right in to cooking a meal that incorporates preserved lemons, pickled beets, beet green kraut, and lacto-fermented ginger carrots.

MENU:

Roast pork loin

Green salad with yogurt dressing

Yogurt mashed potatoes