|
|
Event
The Skinny on Sauerkraut
To be added to our email list, send a request to farm@dickinson.edu. You can also follow us on Facebook (https://www.facebook.com/DickinsonFarm) or Twitter (https://twitter.com/dsonfarm). More information about our monthly Sustainability School workshops: http://blogs.dickinson.edu/farm/events/sustainability-series/
---------------------------
One way to preserve your fall harvest is through lacto-fermentation! This hands-on workshop will allow you to make your own batch of fermented vegetables for the coming winter. Carrots, cabbage, radishes, turnips, leafy greens and more.
Presenter: Brooks Miller, North Mountain Pastures
North Mountain Pastures is owned and operated by Brooks Miller and Anna Santini. The Millers started managing farms together in 2006, and now own 84 acres outside of Newport, Pennsylvania, where they raise chickens, pigs, turkeys, cows and sheep, all with permanent access to pasture.
Brooks graduated from Penn State University with a bachelor's in aerospace engineering. He worked briefly in the aerospace industry, but soon longed for a return to the outdoors and working with his hands. Brooks and Anna, North Mountain PasturesUnsure of his future as an engineer, he traveled through Europe and then backpacked and WWOOFed in Mexico, confirming a love for farming.
Upon his return to the US, he moved to Hope Springs Farm with Anna, and they soon married. Brooks worked off the farm as a brewer and automation engineer at Troegs Brewing Company (Harrisburg, PA), a small, craft brewery.
Over the years, Brooks and Anna have expanded their knowledge of pasture-raised meats by raising batches of pastured poultry, managing a growing flock of sheep and a small herd of cows through trial and error and with the help of area farmers. Brooks has also spent time with some of the finest chefs in the country, learning artisan techniques and recipes to make salumi directly on the farm.
---------------------------
Each Sustainability Series Workshop will start at 2:00pm at the Dickinson College Farm, located at 553 Park Drive, Boiling Springs, PA 17007. The two-hour workshops offer homesteaders of all skill levels tips and strategies to maximize production and enjoyment from home and community food production.
Wear comfortable clothes and shoes; bring water, a journal and a camera if you'd like.
---------------------------
The Dickinson College Farm is a 50-acre living laboratory that is USDA Certified Organic. Located just six miles from campus, the farm has more than 15 acres of vegetable production ground and 18 acres of animal pasture. The farm supports the academic interests of students and faculty, promotes renewable energy through solar applications and builds a greater awareness about how food is generated using techniques that help sustain natural ecosystems.
---------------------------
|
|
 |
LocationDickinson College Farm (View)
553 Park Drive
Boiling Springs, PA 17007
United States
Categories
| Minimum Age: 8 |
| Kid Friendly: Yes! |
| Dog Friendly: No |
| Non-Smoking: Yes! |
|
Contact
|
