Spring scents aren’t always light and floral at the vernal equinox in mid March. The smell of thawing muddy earth, decaying plant foliage and sprouting chives in early spring can fill the air with an interesting mix of funk and freshness. We're having fun with the bright funky fermented flavors of apple cider vinegar with Maria Kretschmann, crafter of After the Fall Cider (ATF). This sensory class will explore the amazing flavors of dandelion honey and ATF’s apple cider vinegar, in combination with early spring florals, like dandelion, and fresh herbs. We’ll also be pickling invasive knotweed sprouts, which are surprisingly high in therapeutic compounds like resveratrol.