Event

Ferment the Harvest

Description:
As the harvest becomes more bountiful, it is time to think about how to preserve summer in jars. This hands-on workshop will focus on lacto-fermentation including sauerkraut, pickles, dilly beans and salsa, all of which will be made with fresh garden produce. During the workshop, attendees will learn the science and health benefits of lacto-fermentation, a process using beneficial microorganisms to preserve and enhance the nutritional value of vegetables. Everyone will have an opportunity to engage in this hands-on workshop by selecting ingredients, weighing, chopping, mixing, preparing jars and packing them. Learn how to fill your own pantry with delicious and nutritious lacto-fermented vegetables so you can enjoy summer all year long! All participants will come away with a beautiful jar filled with kraut or pickles of their own making.

About the Instructor:
Beth Ingham has been an organic gardener for 26 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.

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