Make your own powdered blends of dehydrated vegetables, herbs, spices, and salts to flavor food and add nutrients to meals. Learn the nuances of preserving your garden produce through dehydration then create culinary magic by grinding the dried materials into a powder that we will blend into delicious flavor rubs, dips, and spice mixes to use at the table or while cooking.

After going through the process from produce to powder, we’ll provide a selection of ingredients so you can make your own spice blend to take home. You will also leave with recipes and a whole lot of new ideas. Towards the end of the session, we’ll sample some pre-made blends, alone and in snacks, while we sip mocktails. It will be a party!

Instructors: Emily Beggs and Delise Weir are both certified Master Food Preservers. Emily is a private chef and owner of KinandKitchen.com catering. Delise just loves to cook.

Presented by the Friends of the UCSC Farm & Garden. Members receive a 10% discount on workshop costs. Learn more about becoming a member and sign up at: https://agroecology.ucsc.edu/get-involved/join-the-friends/index.html.