the pantry.

I've been taking and assisting with classes at the Pantry for a years now- when it was a one- woman show, teaching in a space when it was closed on Monday and Tuesday nights. Then they grew into two, and now have this beautiful space with a little garden lining the pathway to the entrance. The space is open and bright, with touches of urban farmhouse and shabby sheek. I just love it there, and feel fortunate to be able to work with two women who are so dedicated to building a community around food.

I was super excited to assist this last class- my first with a guest teacher. Willi Galloway was up from Portland, and her class was going to bring the garden and the kitchen together. The class was focused on the herb garden and we started with smelling and tasting a variety of herbs, while nibbling on tartines with a dill butter and smoked salmon and sipping a herbed tisane. I picked up some good tips on planting- like how it's best to plant smaller seedlings that bigger ones, as well as helpful tips on pruning herbs (which I rarely do) and fertilizing (kind of lazy about).

The class participated in making batches of herbed salts and a delicious parsley and cilantro pesto (sans cheese). The goodies were used in putting together a dinner for us to share at the end of the class.


Since the chives were blossoming in the garden, I took the opportunity to make my own batch of chive blossom vinegar together. It's a simple recipe and after a week of steeping, you just drain off the blossoms and enjoy the vinegar. I'm thinking this will be a great addition to a baby lettuce salad with strawberries...