1 year 12 weeks ago
Join us for a sampling of this summer’s garden bounty—along with some outstanding local ciders! Herbs and vegetables harvested from our gardens will be featured in an array of tapas-style dishes prepared by Chef Tim Oltz of Cornell Catering, and paired with ciders crafted by Eric Shatt of Redbyrd Orchard
. We’ll discuss some simple methods for harvesting and preserving herbs and garden vegetables, as well as the basics of apple harvesting and cider production. Recipes will be provided. Participants must be 21 or older and prepared to show proof of age. Pre-registration
Date/time: Saturday, November 4; 4:00 - 6:00 p.m.
Cost: $50 ($45 for Members) Pre-registration is required.
Location: Nevin Welcome Center
Get a sneak peak at the menu and plants used from our gardens in this two-minute video with horticulturist Emily Detrick.
Click here to register.