Slow Food Boston is bringing Rick Field of Rick’s Picks to Haley House this Friday as a guest teacher for a three-hour combination lecture and hands-on workshop on pickling techniques using locally grown veggies.
I first became acquainted with Rick’s Picks when my good pal Rita sent me four jars for my birthday: Slices of Life (sliced dill pickles), GT 100s (curried green tomato pickles), Smokra (picked okra with smoked paprika), and Phat Beets (pickled beets). Leave it to Rita to know that a gift of condiments is a sure fire way to make my day.
Unfortunately the Haley House event is already sold out, but there is a waiting list. I’m also looking forward to the remaining two workshops in this series—apparently sessions focusing on fermenting/dehydrating foods and tomato sauce preparation are still to come!
0 responses so far ↓
There are no comments yet...Kick things off by filling out the form below.