Summer Cooking Classes at the Farm

Rebecca Sornson, who is a wonderful teacher, cook and healer, will be offering several summer cooking classes at Stone Coop Farm this summer and fall.  They will be Wednesday evenings from 6:15pm - 8:00pm and will cost $25 each.  The list of classes with a brief description is below.  If you have questions, please feel free to contact Rebecca directly, or you can contact the farm.  Rebecca's contact information is at the end of this note.  There will be limited spaces available so please sign up soon to save your spot.

Summer Cooking Series at Stone Coop Farm

Salads and Salad Dressings

In this class, we’ll turn various Stone Coop Vegetables into unique, delicious, and nutritious salads. Plus, we’ll make three different simple salad dressings which can be made in a minute and will brighten up any meal.

Wednesday July 17^th  6:15pm-8pm $25

Pickling Basics

Learn to preserve your favorite vegetables in delicious brines to be enjoyed all year long. In this class, we’ll make dilly beans, bread and butter pickles, and refrigerator pickles. You will take home samples of everything.

Wednesday July 31^st   6:15-8pm $25

Fruit Preserves

Save the sweetness of summer all winter long! Learn how to make jam safely and easily and take home several jars of beautiful jam at the end of the evening.

Wednesday August 7^th 6:15-8pm $25

Tomatoes

Learn to make and can your own whole tomatoes, tomato sauce, and salsa. Enjoy the taste of real tomatoes all winter long.

Wednesday August 21^st 6:15-8pm $25

Transforming Milk

In this class, we will use the alchemy of heat, movement, and microorganisms to turn milk into yogurt, butter, and ricotta cheese. It’s surprisingly easy and very fun!

Wednesday September 4^th 6:15-8pm $25

Kombucha and More

Until recent years, tonic drinks like kombucha and herbal teas were a part of most people’s diets. Learn how to make several tonics including kombucha, tisane, and ginger beer.

Wednesday September 18^th 6:15-8pm $25

Vegetable Fermentation

Cultures across the world have been fermenting vegetables for milennia in order to increase the digestibility and nutritional value of vegetables. Learn the basics in this class as we make sauerkraut and kimchee. You will take home a jar to share with your family.

Wednesday October 2^nd  6:15-8pm $25

To Register, e-mail or call Rebecca Sornson at rebeccasornson@gmail.com or (810) 923-0547