| Sunday Aug 30, 2015 2:00 PM - Sunday Aug 30, 2015 4:30 PM | $25.00 - $31.00 |
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Event
Fall Food Preservation: Let's Ferment Everything!
There are a very limited number of scholarships available for this event for active NOFA/Mass beginning farmer members, to apply please click here. We anticipate the workshop to fill up quickly, pre-registration well ahead of time is highly recommended. For more information contact Glenn Oliveira, Education Events Organizer, at glenn@nofamass.org or 774-678-9644.
Description:
As the harvest really increases, it is time to think about how you are going to preserve all of those wonderful vegetables. The first workshop in our Fall Food Preservation series will focus on lacto-fermented pickles, dilly beans and salsa. These have long been a staple of Beth Ingham and Noonday Farm's pantry.
During the workshop attendees will learn more about the science behind lacto-fermentation, a microbial process using beneficial bacteria including Lactobacillus, among others. Everyone will have an opportunity for a hands-on skill building experience, chopping, packing, mixing and selecting ingredients. Learn how to how to fill your pantry with your own delicious and healthy pickles, dilly beans and salsa this year.
About the presenter:
Beth Ingham is an organic gardener (for 24 years), a Whole Health Educator, Certified Nutritionist, Spacial Dynamics practitioner, Biology and Environmental Science teacher, and the primary grower on the homestead. She is a co-director of Noonday Farm, Inc, a nonprofit working farm and community education center.
To Join Nofa/Mass goto www.nofamass.org/membership
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Location Noonday Farm (View)
96 Windsor Road
Winchendon, MA 01475
United States
Categories
| Kid Friendly: No |
| Non-Smoking: Yes! |
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Contact
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