Summer in the Northwest showcases the bounty of our farms and local produce, especially at 21 Acres! Pickling and preserving are the perfect solutions to carry that bounty into the following seasons. Join Andrea Christensen, avid canner and pickler, to pickle and preserve seasonal vegetables with that perfect hit of tang! This pickling class will begin with a walkthrough of the 21 Acres Farm to gather seasonal ingredients, then we’ll head back to the kitchen to make a variety of pickles like classic giardiniera, sweet spicy peppers, bread and butter cucumbers and zucchini with honey, and spicy carrot pickles. Class includes water-bath canning fundamentals, jars of pickles to take home, and a light seasonal meal of salad, fresh baked bread, local cheese, and homemade hummus. Vegetarian, wheat optional.