Yes We Can: Learn How to Preserve the Harvest at Sang Lee Farms

Learn the techniques necessary to make the harvest last all winter long.

 

Is it possible to have too much of a good thing? Not if we’re talking about farm fresh produce! With the right set of skills, summer-harvested excess produce can last all winter long. Care to learn how? Attend a Preserving the Harvest class at Sang Lee Farms.

Like most things, the basics of jarring and pickling are a lot less intimidating when you find yourself led by expert hands. And when it comes to preserving the harvest, few hands are more expertly trained than those of Sang Lee Farm’s executive chef, Ruth Schultz. So if you’ve always wanted to learn how to make use of all those extra Mason jars you have lying around — if you’ve always wanted to learn the simple, safe, and clean way to preserve — the time to learn is now.

Classes will be held three Fridays this summer, June 26, July 24, and August 21, from 9:30 a.m. to 11:30 a.m. Each session will cover the same techniques; only the seasonal produce featured in each lesson will change. The cost to attend each class is $50 per person. You can sign up to attend online, or by calling Sang Lee Farms directly.

Sang Lee Farms is at 25180 Middle Road in Peconic. Preserving the Harvest classes are scheduled for Fridays, June 26, July 24, and August 21. The cost to attend (per person) is $50.

 

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Meghan Harlow

Meghan is the editor of Edible East End and Edible Long Island.