Crops and Kraut: A Field to Jar Adventure
Sunday, July 22, 2012 from 9:00 AM to 6:00 PM (PDT)
CUESA has organized a field-to-jar experience that will help you connect to where your veggies grow and how to preserve them for later. Learn about how heirloom plant varieties enhance biodiversity and flavor, and then discover the magic of preservation through fermentation.
Our first stop will be Heirloom Organic Gardens in Hollister, a farm dedicated to cultivating a diversity of plants and to sustainable production methods. Farmer Grant Brians is a founding member of California Certified Organic Farmers (CCOF), having participated since 1975. The farm grows over 200 varieties of fruits, vegetables, and herbs, and Grant is always expanding his selection.
We’ll tour the farm and learn about how agriculture has influenced the rich history of the region. Grant will also discuss how flavor develops in plants, and the importance of cultivating heirloom varieties in light of our modern agricultural system.
We’ll then head over to Mountain Feed and Supply in Ben Lomond for a sauerkraut class with Kathryn Lukas of Farmhouse Culture. Kathryn is inspired by the rich cultural diversity (pun intended) of California cuisine, and Farmhouse Culture produces krauts inspired by food traditions from all over the world. Set in the redwoods, the class will cover the basics of sauerkraut and fermentation as well as the inspiration for Farmhouse Culture. We’ll enjoy lunch made with farmers market ingredients and will have time to explore the shop, which is bursting with canning and kraut-making supplies. Everyone will go home with their own jar of sauerkraut and a recipe.
The tour leaves from and returns to the Ferry Building in a comfortable bus. The price includes snacks, lunch, the class, and a jar of sauerkraut to take home.
The tour and class are geared toward adults. Young people who are interested in attending with their parents and who are likely to enjoy the tour and class without causing disruption are welcome. Please use your discretion and call if you have questions.
Where to meet: In front of the Ferry Building, south end, near Market Bar. Be there by 8:45; we leave at 9 am sharp. Please be prompt! We cannot wait for stragglers.
What to bring: water bottle, sun protection (sunscreen, hat, long sleeves), layered clothing. Also consider bringing snacks, a camera, a book or other entertainment for the bus (it’s going to be a long ride), cash for purchases.
Notes: The weather could be very dry and hot, or it could be cool. The bus is air conditioned. The tour will involve a fair amount of walking on uneven and muddy ground, so be prepared with sturdy shoes that can get dirty. We will do our best to return by 6:00 pm, but traffic conditions can be unpredictable and we can't guarantee punctual arrival. Tickets are nonrefundable.
This tour is organized by CUESA, the Center for Urban Education about Sustainable Agriculture, as part of our mission to cultivate a sustainable food system. CUESA organizes 5-6 tours each year to Ferry Plaza Farmers Market farms and artisan food businesses in order to give eaters a first-hand look at where their food comes from and how it is produced. For more information or to sign up for our weekly email newsletter, visit www.cuesa.org.
CUESA sincerely thanks:
our farm tour sponsor
for providing a discount on the bus charter fee