Join farmer, chef and educator Tracy Hayhurst for this farm-to-table series beginning on Sunday, May 11, to Sunday, Sept. 14, from 11 a.m. to 1:30 p.m. Every week, participants will harvest from the BBG vegetable garden, then head into the kitchen with Hayhurst to make a multiple-course meal. In our May class, held on Mother’s Day, we will enjoy the first harvest of the season and prepare delicious dishes with asparagus, radishes, tender spring greens, herbs, and more. In June we will cook with newly grown fresh herbs. In July we will harvest and prepare lush salads. August will include a bounty from our summer harvest. September will offer a tomato extravaganza. Details here.