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The Art of Fine Preserving

Saturday, April 08, 2017 - 9:30am
Hands-on classes in the art of fine preserve making by one of the nation's leading artisans. Each class makes a special variety preserve marmalade or chutney using the finest seasonal produce and includes preparation cooking, "setting" and safe canning practices. Take home a complimentary recipe sheet a jar of the variety we make together in class

Rhubarb & Ginger Chutney Cooking Class

Saturday, May 13, 2017 - 9:30am
Blake Hill Preserves Master Class series offers hands on classes in the art of fine preserve making by one of the nation’s leading experts. Learn the basics of fruit preparation, cooking, “setting” and safe canning practices. Take home a complimentary jar of the variety we make together in class, a detailed recipe card, and enjoy 15% off all jar purchases in our unique Specialty Preserves Shop.

What we do

A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.

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