Upcoming events
Intro to Bread Baking
Just starting out with bread baking? This is the perfect class to learn how to whip up simple no yeast recipes that produce tasty breads in a relatively little time. We’ll make Rosemary Cheddar Soda Bread, Marjoram and Scallion Cornbread and Tortillas. Students will get to take home treats from the class and a light lunch will be served. $125 per person.
Earth Day Sensory Celebration
Earth Day Sensory Celebration at the Berkshire Botanical Garden
with chef Tracy Hayhurst & meditation facilitator Sandrine Harris
Join us for a foraged feast for the senses, with farm-to-table chef and educator Tracy Hayhurst, and mindfulness meditation-in-nature facilitator, Sandrine Harris. We gather on Sunday, April 27, from 10 a.m. to 1 p.m., for a dynamic experience with outdoor exploration, plant education, harvesting tips, and foraged nourishment. Share in mindful conversation, learning, and a communal meal, as we celebrate our relationship with mother nature and the gifts of wild foods.
Tracy and Sandrine have been collaborating for several years, offering experiences that enliven our relationship with place, plants, nourishment, and mindfulness. Tracy is based in CT and is the owner, baker and educator at Undermountain Pantry. Sandrine is a Berkshires resident, offering experiences at the Berkshire Botanical Garden, connecting our sensory systems and mindfulness meditation with the natural world we belong within.
Foraged Foods
Discover Mother Earth’s first gifts of the season as we harvest and cook with wild foods including dandelion, nettle, garlic mustard, ground elder, garlic chives and ramps. Includes light lunch, all recipes and beverages. $125 per person.
Bread Baking Series: Yeasted Doughs
Learn simple yeasted bread doughs for everyday loaves and snacks. We’ll make a Whole Wheat Sandwich Loaf, Parker House Rolls and Soft Pretzels. Students will get to take home a portion of the days bake and a light lunch will be served. $125 per person.
Berkshire Botanical Garden Farm to Table Series
Partnering with the Berkshire Botanical Garden as our hosts, we’ll cook together from their garden!
This farm-to-table series begins on Sunday, May 11, to Sunday, Sept. 14, from 11 a.m. to 1:30 p.m. One Sunday a month, participants will harvest from the BBG vegetable garden, then head into the kitchen with Hayhurst to make a multiple-course meal. In our May class, held on Mother’s Day, we will enjoy the first harvest of the season and prepare delicious dishes with asparagus, radishes, tender spring greens, herbs, and more. In June we will cook with newly grown fresh herbs. In July we will harvest and prepare lush salads. August will include a bounty from our summer harvest. September will offer a tomato extravaganza.
Join one class or sign up for the whole series!
Sunday, May 11
Sunday, June 8
Sunday, July 13
Sunday, August 10
Sunday, Sept. 14
For tickets and more information please visit:
https://www.berkshirebotanical.org/events/farm-table-lunch-series-0
Bread Baking Series: Enriched Yeasted Doughs
Taking the basic steps of yeasted dough to the next level, we’ll be making Brioche and Cinnamon Rolls in this fun hands-on class. A light lunch will be served. $125 Per person.
Cooking with Mushrooms with Spencer Lord of Oracle Mushrooms
Spencer Lord of Oracle Mushrooms in South Kent will join us in this informative class about cooking with mushrooms. We’ll explore different varieties and recipes that highlight their distinct flavors and textures. $125 per person, includes sampling of all recipes.
Two Part Kitchen Garden Workshop
Learn the basic gardening principles for success in your own kitchen garden. The first session on March 29 will cover garden planning including seed and plant sourcing, bed preparation, garden maintenance and succession planting. The second session on May 17 will be a hands on morning direct seeding, transplanting and more in the kitchen garden at Undermountain Pantry. Light refreshments included. $125 per person includes both sessions.
Seasonal Ingredient Deep Dive: Maple
Discover both sweet and savory dishes to celebrate this spring's maple run.
Miso Maple Glazed Salmon
Teriyaki Roasted Beets
Spring Greens with Dijon Maple Vinaigrette
Spiced Parsnip Cake with Maple Cream Cheese Frosting
Class includes recipes and time to sit and enjoy the fruits of our labors. $125 per person. Group size is limited - order early to reserve your spot! Get Tickets Here
Handmade Pasta Workshop
Learn to make fresh pasta by hand! We'll make simple semolina pasta and egg pasta for use in the following recipes.
Cacio e Pepe
Butternut Squash Ravioli
Mataglia with Quick Tomato Sauce
Class includes recipes and time to sit and enjoy the fruits of our labors. $125 per person. Group size is limited - order early to reserve your spot! Get Tickets Here
Seasonal Ingredient Deep Dive: Winter Greens
There are so many delicious varieties of greens available to us throughout the winter months. Discover tasty recipes for radicchios, escarole, frisse & more.
Roasted Chicken Thighs with Braised Greens, Oranges & Olives
Frisee au Lardons
Swiss Chard & Beet Tart with Chèvre & Walnuts
Class includes recipes and time to sit and enjoy the fruits of our labors. $125 per person. Group size is limited - order early to reserve your spot! Get Tickets Here
Hearty Winter Soups & Stews
Perfect for wintery days, these soups and stews are simple to make using seasonal ingredients and are sure to become part of your regular rotation.
Ginger Butternut Squash Soup
Potato Leek Soup
Tortilla Soup with Chicken
Kale, White Bean & Sausage Stew
Class includes recipes and time to sit and enjoy the fruits of our labors. $125 per person. Group size is limited - order early to reserve your spot! Get Tickets Here
Seasonal Ingredient Deep Dive: Root Vegetables
Going beyond the standard carrots, beets & potatoes, we'll explore some lesser known but equally versatile and delicious root veggies like celeriac, kohlrabi, turnips, parsnips and sunchokes.
Creamy Sunchoke & Thyme Soup
Kohlrabi & Apple Slaw
Roasted Root Veggie & Frisee Salad
Parnsip & Maple Cake
Class includes recipes and time to sit and enjoy the fruits of our labors. $125 per person. Group size is limited - order early to reserve your spot! Get Tickets Here
Anti-Inflammatory Reset
Feeling like a fresh start for the New Year? Join me in the kitchen for a series of nourishing, seasonal recipes that highlight ingredients that reduce inflammation.
Golden Milk Chicken with Rice Noodles Spinach
Fennel & Pear Soup Pomegranate
Kale & Quinoa Salad
Black Bean Brownies
THIS CLASS IS SOLD OUT! Please contact Tracy to request more classes like this or to arrange a private class.
Seasonal Ingredient Deep Dive: Winter Squash
Discover the versatility of winter squash with recipes that are both easy enough for a weeknight and festive enough for your holiday table!
Szechuan Roast Delicata Squash & Red Cabbage Salad
Moroccan Butternut, Chickpea and Apricot Tagine
Spaghetti Squash with Wild Mushroom Ragu
Class includes recipes and time to sit and enjoy the fruits of our labors. $125 per person. Group size is limited - order early to reserve your spot! Get Tickets Here
Sweet and Savory Autumn Pies
Learn to make delicious pies from scratch! Master an all butter crust to use for both sweet and savory pies. Practice lattice work, hand pies and more! A simple lunch is included and participants take their own pie home.
$125 per person. Space is limited to 4 participants! Book Tickets HERE. Please contact Tracy directly to get on the waitlist.
Private Cooking Class: Sweet and Savory Autumn Pies
Please get in touch to schedule a private cooking class in your home!
FARM STORE OPENING
Stop in for your weekly supply of bread, veggies and grass-fed meat and treats.