CANCELLED: Join farmer, chef and educator Tracy Hayhurst for this farm-to-table series on Sundays, June 28, through Sunday, Sept. 20, from 11 a.m. to 1:30 p.m. Each week, participants will harvest from the BBG vegetable garden, then head into the kitchen with Hayhurst to make a multiple-course meal. 

September 20: Preserving, from 11 a.m. to 1:30 p.m. September is peak harvest time, and with fall around the corner, we want to save all the season’s goodness. We’ll cover several different preserving techniques, including fermentation and water-bath canning.

To sign up for additional classes, or for the entire series, click here.

Tracy Hayhurst began her culinary training in the late 1990s, attending Ballymaloe Cookery School in Ireland. In 2002, she co-founded Chubby Bunny Farm in Falls Village, CT. In 2015, she returned to the kitchen in her dual role as chef and community outreach director at Plantin’ Seeds, connecting farmers and the community through meals that highlighted the best of the season. At Husky Meadows Farm, she worked first as Farm Manager then became Culinary Director and created Seed and Spoon Culinary Farm Stays. Recently Tracy ran a micro-bakery and cooking school, Undermountain Pantry from her home in Falls Village, CT. She is currently Farm Director at Greenagers, engaging youth in sustainable farming and regional food security.