Saving the Season: Lacto-Fermentation Workshop
Description
Food Empowerment! Gain and in-depth knowledge of fermentation (brining) as a form of food preservation. Lacto-fermented foods provide numerous health benefits using lactobacillus bacteria to preserve food as opposed to vinegar. In this intensive workshop, we'll discuss how fermentation works and how it benefits us, why it's safe and how to succeed with small-scale fermentation projects at home.
In class we will cover the following master recipes along with ideas for improvising or adjusting for personal flavor preference or available vegetables:
- Kimchi or Sauerruben
- Cultured Seasonal Veggies in a fermented brine
- Live-cultured vinegars from fruit juices or scraps
Refreshments and samples of fermented veggies and raw vinegars will be served. Payments with check or cash are also accepted, please contact me directy through the 'contact the host' feature to pay by either of these methods. All ticket sales final, may be transferred to another class of equal or lesser value.
About the instructor:
Kate Payne is an author and freelance writer, and a frequent consultant for design, decorating, cooking, and crafting publications and sites. She lives in Austin and teaches writing workshops and classes on home food preservation and other food-based instruction both privately and at culinary centers locally and across the country. Her book Hip Girl's Guide to Homemaking (HarperCollins, 2011) is available wherever books are sold; Her next book, Hip Girl's Guide to the Kitchen launches April 2014. Learn more here.
About Green Gate Farms & New Farm Institute:
Green Gate Farms is a community-based, certified organic farm on Austin's eastside that provides shares of vegetables, meat, eggs and flowers to people of all incomes via its Community Supported Agriculture (CSA) program.
New Farm Institute is Green Gate's nonprofit that prompts citizen and farmer education. They provide award-winning farm-based camps, workshops, and the first incubator farm in Texas.
Workshare memberships and volunteering opportunities are available.
Farm stand open: Tuesdays, 3-6; Fridays and Saturdays, 10-2.
