Learn to make basic condiments – ketchup, mustard, and salad dressings – with Preserving Traditions. This will be part demo, part hands-on workshop, due to the time involved (overnight soaking, etc.) andthere will be a number of varieties to sample!
Bring at least half a cup each of any type of vinegar and oil. You may also bring fresh herbs, crumbly cheese (feta, bleu, etc.) if you wish. Also bring a couple small jars if you want to take home samples.
March 14, 2pm
$5; free for Grange members