"Learn the basics and benefits of lacto-fermenting vegetables, and how to make a fermented version of Italian giardiniera – a vegetable condiment/antipasto. Giardiniera can be used on eggs, bruschetta, pasta, tuna salad, potato salad, burgers, sandwiches, sausage, and even pizza. All ingredients are provided. Please bring a wide-mouth 500ml mason jar, cutting board, large knife, and large bowl if you’re able to.
We’ll also have the VV-SCC Community Seed Library present where you can take, swap or donate seeds. Please register by May 21. For sliding scale fee ($0 – $15 suggestion), register by phone or in-person."