Fall Harvest 1 “Fermentation”– Learn about and participate in making different Fermentations Sauerkraut, Kimchi, sourdough bread, Mead…
This fermentation workshop could be said to be inspired by and a legacy of Sandor Katz who came and did a workshop at the farm here in 2008. Since that time our experience and knowledge of fermentation has grown with the number of living cultures “friends” which we keep alive and which keep us alive. In this hands on workshop we will make Sauerkraut/Kimchi, Yogurt, sourdough bread and mead as well as talking about many other house ferments such as Kiefer, tempeh, miso, beer and wine. September 27
Fall Harvest 2 “Preservation”- Learn about and help preserve the fall bounty through canning, drying and cold storage.
In the Preservation workshop, which is paired with the fermentation workshop we will look in detail at all the other non-fermented ways of preserving the summers bounty including root cellars, freezing, canning and dehydrating. September 28, 2014
Two individual workshops on successive days Sept 27 & 28