Join farmer, chef and educator Tracy Hayhurst for this farm-to-table event on Sundays July 26, from 11 a.m. to 1:30 p.m. Each week through September 20, participants will harvest from the BBG vegetable garden, then head into the kitchen with Hayhurst to make a multiple-course meal. On July 26, going way beyond lettuce, we’ll harvest veggies from the garden to create salads that can be served as stand-out appetizers or sides or take center stage as hearty main courses.
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. Sign up for the whole series (https://www.berkshirebotanical.org/farm-table-lunch-series-tracy-hayhurst) or for the individual session at https://www.berkshirebotanical.org/farm-table-lunch-series-tracy-hayhurst-july-26 (members $90, nonmembers $110). Image below from Carlsbad Cravings – https://carlsbadcravings.com/garden-salad/










