Yeah, you can pickle that

Pickles aren't just for Portlandia-esque pretentious hipsters anymore. Once spring veggies like green beans and cabbage start blooming, they sometimes come too fast and all at once. It's merely the practical thing for home veggie growers to pickle them. If you're in that boat, learn some of the best ways to turn your extra spring produce into kraut, kimchi and chutney in a special Sacramento Foods Co-Op class scheduled to be held at 5:30 p.m. on Wednesday, April 8, at the Soil Born Farms American River Ranch (2140 Chase Drive in Rancho Cordova). The class is called “Preserving the Spring Harvest,” and it'll be led by instructor Janet McDonald, whose handmade preserves can be purchased at the Midtown Farmers Market under the label The Good Stuff. Tickets for the class cost $35, or $30 if you're a Sacramento Foods Co-Op owner. Register and find more info at http://bit.ly/1xzCDSd.