This month’s workshops are all about dehydrating and freezing foods to enjoy over the coming months.
How It Works
- You gather 4 to 10 friends (including yourself).
- I arrive in your kitchen with all ingredients and equipment.
- You learn the ins and outs of dehydrating by exploring a range of techniques or of freezing by making a variety of pestos. I teach you about the tools and techniques I use and share my tricks and tips for maximizing your harvest and stocking your pantry or freezer for the winter.
- We sample what we created, and you take home recipes for your favorite variations, as well as extra samples.
Details
Size: 4 to 10 people
Time: 2-1/2 hours
Price: $50/person
Choose Your Workshop
You will learn:
- Which tools I use to dehydrate herbs, fruits, vegetables, and more
- How commonly purchased dried foods can be easily and cheaply dehydrated at home
- The nutritional, flavor-enhancing, preserving, and storage benefits of dehydrating
- How to create dehydrated treats for your kitchen, your child’s lunchbox, or your ski jacket pocket
- My favorite home-dried foods
You will learn:
- Key ingredients used in pesto and variations beyond basil
- Which tools and techniques I use to make a range of pestos
- Basic ingredient ratios that use seasonal herbs and other ingredients
- How to create fresh pestos for immediate use and pesto bases for freezing
- My favorite ingredients for and ways to use pesto
To host a dehydrating or freezing workshop, fill in the form below. I will be in touch to confirm the date, time, and number of participants and provide further details.
Want to learn both techniques in one session, along with other easy preservation techniques? Join my Flathead Valley Community College Continuing Education course: Preserving Your Garden. Register for this public course, and any of my other fall FVCC courses, here.
Schedule a September Workshop with Julie Laing
Have questions before you schedule your workshop? Learn more about the Twice as Tasty workshop experience or contact me.
