Fall Harvest Classes
2008
Saturday, October 11
Preserving Your Bounty - 9:30
a.m. - 12:30 p.m.
This harvest season learn traditional methods of preparing and
storing the bounty of fresh produce over the long winter months.
Participants will learn the best ways to preserve locally and regionally grown
food. Demonstrations and hands-on activities will focus on canning,
freezing, dehydrating and air/sun drying. Everyone will be able to take
home something that they have made. All materials included in the fee of
$30 for members, and $35 for non-members. Reserve your place. There is a
maximum of 12 persons.
Preparing a Regional Feast -
1:30 - 4:30 p.m.
The class will cook a meal together, using as
many seasonal and regionally grown foods as possible. Ingredients may
include mesquite flour, agave nectar, prickly pear fruit, Hopi corn, regional
varieties of beans, squash, nuts, and wild harvested herbs. The class will
conclude with a feast of the dishes prepared during class. All materials
included in the fee of $30 for members, and $35 for non-members.
Reservations taken for a maximum of 12 persons.
Saturday, October 25
Beer Brewing Basics - 9:30 a.m. - 12:30 p.m.
This class is designed for folks who are new to
brewing and want to know how o get started. Topics covered will include:
basic materials and ingredients, step-by-step instructions and demonstrations,
tips on pitfalls to avoid. There will be a tasting of various styles of
beer to help participants choose ingredients for their first venture into
brewing. Participants will leave with instructions and lists of materials
to get started. All materials included in the fee of $30 for members and
$35 for non-members. Reservations taken for a maximum of 12 persons.
Winemaking Basics - 1:30
- 4:30 p.m.
Novice winemakers will be introduced to all the
steps that are necessary to craft wine at home. A discussion and
demonstration of materials and methods will prepare class participants for their
new winemaking hobby. Helpful items such as timelines and supply lists, as
well as a tasting of various wine styles, will be included in the class.
All materials are included in the fee of $30 for members, and $35 for
non-members. Reservations for a maximum of 12 people.
