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Worth its Weight in Salt -- Preserved Lemons and Herb Infused Salt

When: Sun., Feb. 21, 12-1:30 p.m. 2016

Salting food has been a method of food preservation throught human history. In this class, University of California Master Food Preservers Jennifer Bell, Doottie Simmons and June Walsh will teach people how you can make preserved lemons in a matter of minutes to put in your pantry to add a zesty kick to many meals. The class will be at the Sun Valley Floral Farm Green House.

Price: Free to HBG members, non-members pay the HBG gate fee.

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