A while back I posted a entry on how to preserve your veggies. In that post, I mentioned my favorite method, lacto-fermentation, and listed some resources to get you started. If you would like to learn about this easy, wonderful, delicious and nutritious method of preservation you have a wonderful series of opportunities coming up. Below is a re-posting of a notice from the Regional Farm & Food Project for an upcoming workshop in lacto-fermentation. If you can't make it to this date, you might still want to contact them because additional workshops are taking place at other dates. Bonus: they are using Denison Farm veggies in these hands-on workshops.
This is the time of year that I really get into making my fermented veggies. I made a batch of green beans and onions at the end of summer, just finished a batch of curry kraut and just tonight, I started some ginger carrots. I encourage you to give it a try!
Happy fermenting!
The Art of Lacto Fermentation With Louise Frazier - Part 1
When:Saturday, November 14, 2009 from 10:00 AM - 2:00 PM (ET)
Where:
Triform Hall
160 Water Street Rd
Hudson, NY 12534
Hosted By:
Regional Farm and Food Project
Register for this event now at :
http://regionalfarmandfoodfermentation-rss.eventbrite.com
Event Details:
We are very lucky indeed to have Louise Frazier, one of the country’s leading authorities on Lacto Fermentation, living in our region and teaching this workshop at the Phoenix Center on the beautiful farm/campus of Triform. This method of food preservation is used all over the world and is almost as old as the practice of agriculture, it can be a significant component of healthy longevity.
The Art of Lacto Fermentation workshop can be taken individually or in combination with Simple & Good Whole Grain Cookery. Each class stands alone, Part 1 will focus on tradition fermentation techniques, Part 2 will incorporate what was covered in Part 1 but will focus on the seasonal use of food with an emphasis on delicious whole grains. in combination with lactofermented vegetables. We have deeply discounted the ticket in the hopes that you will be able to attend both.
Louise Frazier, Author of LOUISE'S LEAVES, Around the Calendar With Local Garden Vegetables, a vegetable-herb + whole grain cookery chart, conducts cookery workshops emphasizing seasonal vegetables, complementary herbs, and whole grains. She operated a vegetarian restaurant in Cologne, Germany, then helped develop Sunways CSA Farm in Massachusetts, and in 1990 traveled to Sweden on a grant from the Biodynamic Association of America to learn first-hand the art of Lactic-acid fermentation of vegetables.
Additional directions: Turn into campus/farm on Triform Rd, take the first right and follow to end, bear left, look for Phoenix Center. Click here for a campus map: http://triform.org/wp-content/uploads/2008/11/triformmap.jpg.
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These workshops are deliberately designed to be low tech and home-scale and emphasize hands-on-learning so that you can easily incorporate these kitchen arts into your daily or weekly routines. All food demonstrations will send you home with lots of information and samples, when possible. Please peruse the entire schedule - you may want to take more than one!
Annual RFFP membership is $50 and will discount all upcoming events and classes. Discounts are offered for farmers, students and seniors of $30 and $60 for both, please use the info email to inquire. We are trying to keep these events as affordable as possible without compromising our teaching staff or materials. We are keeping these classes small and they will be filled on a first come, first served basis. Any questions, please contact info@farmandfood.org.
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