Warm up your kitchen and your appetite in this hands-on cooking class with farmer, chef and educator Tracy Hayhurst as you learn to make hearty, flavorful, seasonal soups from scratch on Saturday, March 21, from 11 a.m. to 1:30 p.m. Starting with rich, high-quality stock, Tracy will guide you through techniques that turn simple pantry staples and fresh seasonal produce into satisfying, restaurant-quality soups at home. On the menu, you’ll explore classic and international flavors, including French Onion Soup, Thai Sweet Potato Soup and Chicken, White Bean, and Escarole Soup. This class combines practical cooking tips, flavor-boosting techniques and hands-on experience, so you leave confident to recreate these soups in your own kitchen. Perfect for home cooks of all levels who love cozy, nourishing meals and want to elevate their soup game.

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, Conn. In 2015, she returned to the kitchen in her role as chef and community outreach director at Plantin’ Seeds, connecting farmers and the community around meals highlighting the best of the season. Her passion for sharing both farming and cooking has led her to Husky Meadows Farm, first as farm manager and now as culinary director for Husky Meadows’ Seed and Spoon Culinary Farm Stay programming.