Hi, I’m Tracy Hayhurst, founder of Undermountain Pantry and your guide to delicious seasonal cooking. An overflowing pantry is the culmination of an abundant growing season, with bins of storage crops to nourish us through the winter and shelves stocked with preserves to remind us of the flavors of summer. It is the place where our efforts in the garden and the kitchen come together and offers the promise of many meals to come. The Pantry also connects us to traditional foodways that can still sustain us and even empower us to reconnect to the natural world.

Over the years I’ve been a farmer, cook and educator rooted at my home in Falls Village, CT. My work has always been to share the beauty of the land through the foods we eat whether that is growing vegetables for CSAs or farmers markets, cooking for intimate farm to table dinners or guiding folks through the joys of preparing a meal with friends. I bring this spirit of conviviality - of the joy that comes through connecting with others around the table -to Undermountain Pantry - a Culinary Garden Cooking School, which is rooted in our relationship to the land.

Cooking classes at Undermountain Pantry are inspired by my training at Ballymalloe Cookery School. Each class offers a touchstone to reconnect students back to the land, whether that is picking vegetables from the garden, collecting scraps for the compost bins, or introducing guest farmers & teachers to share their stories and expertise. Classes often begin in the garden harvesting fresh vegetables for our recipes. Tips on techniques, kitchen tools and sourcing local sustainable ingredients are mixed with a hearty dose of fun, creating memorable meals that are enjoyed at the end of each session.