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Due to circumstances beyond our control, this program has been cancelled.
Sunday, September 15, 2:00 - 4:30 p.m.
Casey Farm, 2325 Boston Neck Road, Saunderstown, R.I.
Once you've eaten all the fruits and vegetables you want during the growing season, how can you use the surplus harvest to take that farm-fresh goodness into the cold season to come? Learn how our ancestors saved their bounty through canning, pickling, freezing, drying, and fermenting. Expert teachers from Newport Cooks and Casey Farm guide you in some of these methods, adapted for today's home cook, using local produce. You'll go home with recipes to try and samples we make together. Food, supplies, and a tour of the Casey Farm gardens are included.
Tickets are no longer available.