Join farmer, chef and educator Tracy Hayhurst for this farm-to-table class on Preserving on Sunday, September 20, from 11 a.m. to 1:30 p.m. The participants will harvest from the BBG vegetable garden, then head into the kitchen with Hayhurst to make a multiple-course meal or in this case, preserved produce.

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.

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 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. 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.

BBG members $90, nonmembers $110. Register at https://www.berkshirebotanical.org/farm-table-lunch-series-tracy-hayhurst-september-20. Image from Roger’s Gardens.