Cooking with Preserved Fruits and Vegetables

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. We also encourage you to bring any of your own preserves that you’d like to learn how to cook with!

MENU:

Whey Brined Pork Roast with Caramelized Onion and Preserved Lemon Gravy

Green Salad with Pickled Beets, Fermented Carrots, and a Preserved Lemon Dressing

Mashed Potatoes with Beet Green Kraut-Chi and Fresh Herbs