The second food fermentation workshop at the Food Forest was small, cozy, and… awesome! Due to the wet weather we’ve been having (thankfully!), I decided to hold the class inside this time. There were some new and some familiar faces, which was great to see. We made sauerkraut, sour pickles and sourdough, and I did receive a suggestion that I should have had some fresh-baked sourdough ready for the class to try. Definitely next time! It was wonderful to be able to pick fresh dill from the garden and oak leaves from our trees for the pickles. It will be amazing to hold fermentation classes again the late summer, when we can use our farm fresh cucumbers, peppers and whatever else we can find to ferment! Thank you to everyone who came out to the first and second classes – you are what made them awesome! Check out the pictures below to see how the sourdough ended up…
I’m greatly anticipating the next series of fermentation classes I’ll teach at the Florida School of Holistic Living beginning April 19. It should be a fun, relaxing Friday night of fermentation learning and practice! I am also busily brainstorming future classes to be held at the Food Forest. What interests you in the realms of food, nutrition, sustainability and gardening? Leave a comment to make a suggestion or contact me. Thanks and enjoy the the lovely cool spring weather!
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