If you live in Boulder County, you’re well aware of how lucky we are to have access to bushels upon bushels of locally grown fruits and veggies. At our market, you can also fill your canvas tote with multi-colored eggs, cuts of grass-fed beef, loaves of crusty bread, and creamy Colorado yogurt. The next logical step on this path towards locavore nirvana? Learning how to do it yourself.
The Lyons Farmette has been quietly nurturing burgeoning bee-keepers, kimchi-makers, and flower-arrangers for years at it’s East Lyons outpost. This season will be no different, so if you want to take your homesteading skills to the next level, check out the current offerings and come visit. The classes are led by people who are both passionate about what they do and kind enough to share some of their secrets. Take, for example, Veronica Volny of the Boulder Butchery Guild who will be at the Farmette next weekend to teach you how to de-bone a bird for that perfect roast chicken.
You don’t have to live on a farm to reap the riches of the harvest; just drive up to Lyons and the folks at the Farmette will provide a fun, inspiring environment for culinary creativity.
Upcoming offerings include:
Whole Chicken Butchery, May 17, 9am – 12pm
Bake and Take: Savory and Sweet Pie Making and Photography, May 17, 3pm – 7pm
Email helen@lyonsfarmette.com for more info!
Is there a difference between boning a bird and de-boning? All innuendo aside, I’m curious. I’m also curious about the classes. Are you hitting up the pie gig, BW?