Summer Fermentation Workshop at Mills Garden Herb Farm
August is the peak of the season for vegetables growing in your own garden or available at your local farmers markets. Traditionally this abundance was preserved through lacto fermentation, a process that ensured a supply of edible vegetables throughout the winter months. Fermenting fresh vegetables is easy and requires no canning equipment. This is the time to learn to make delicious fermented vegetables using warm weather crops for pickles, tomato salsa, green tomato chow chow, daikon and green beans. We'll also "walk you through" the process of making yogurt, Greek yogurt, sauerkraut, cultured butter, ch�vre kombucha, kefir, and feta, along with new ways to use these foods every day in meals. These too are rich in probiotics and so important for gut health. We'll serve herb tea and samples of these delicious lacto fermented foods. Cost: $45 or $80 for two.
|Date:||Aug 10, 2014|
|Start Time:||2:00 PM|
|End Time:||5:00 PM|
|Organized by:||Mills Garden Herb Farm|
732 Mills Garden Road
Statesville, NC 28625