Boston Flora

Tag: Tracy Hayhurst

  • Sunday, August 30, 11:00 am – 1:30 pm – Italian Summer Feast

    Join farmer, chef and educator Tracy Hayhurst for this Berkshire Botanical Garden farm-to-table cooking class on Sunday, August 30, from 11 a.m. to 1:30 p.m. Participants will harvest from the BBG vegetable garden, then head into the kitchen with Hayhurst to make a multiple-course meal.

    The Italian Summer Feast will be using the bounty of the garden in traditional Italian recipes, and we’ll create a fantastic multi-course meal.

    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-august-30

  • Sunday, July 26, 11:00 am – 1:30 pm – Summer Salads

    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/

  • Saturday, April 18, 10:00 am – 12:00 noon – Planning Your Kitchen Garden

    Learn how to create a thriving, productive kitchen garden at the Berkshire Botanical Garden on Saturday, April 18, from 10 a.m. to noon. Tracy Hayhurst, owner of Undermountain Pantry, leads this hands-on class where you’ll learn how to design a garden that fits your space, climate and culinary goals. Tracy will guide you through choosing the best site, selecting seeds and seedlings, preparing and enriching your beds, and establishing a maintenance routine that keeps your garden flourishing. You’ll also explore strategies for succession planting to ensure a steady harvest throughout the entire season. Whether you’re a beginner or looking to refine your garden skills, this class gives you the practical knowledge and confidence to grow fresh, delicious produce right outside your door.

    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 led her to Husky Meadows Farm, first as farm manager and then as culinary director for Husky Meadows’ Seed and Spoon Culinary Farm Stay programming. In 2024 Tracy founded Undermountain Pantry, a farm to table cooking school with its own sourdough micro-bakery and kitchen gardens.

    Members $30, nonmembers $45. Register at https://www.berkshirebotanical.org/events/planning-your-kitchen-garden