Start date: Saturday, October 24 2020.
Schedule:
On Saturday, October 24, 2020, from 4:00 PM to 5:15 PM
Resource person: jgellman@vandusen.org
Location: Via Zoom
Description:
From carrots to cabbages, learn about freezing, drying, canning, and fermenting to preserve your harvest. Award-winning nutritionist and avid gardener Erin Levine will lead this class through a lecture followed by a hands-on virtual demonstration, giving you the confidence to use what you’ve grown in your garden to prepare for the colder months ahead. Bring VanDusen into your kitchen, and learn about the techniques and nutritional benefits of fermenting your foods in this workshop. Participants should bring: any type of cabbage, a few jars (wide-mouthed ideal), salt (kosher or sea salt ideal), and a large bowl or pot. Optional add-ins: juniper berries, cumin or caraway seeds, chili flakes, peppercorns, herbs. Students can also bring carrots or beets. This course is being hosted live ONLINE only. It will not be recorded, and will only be available to stream on zoom at the scheduled time. Pre-registration required. If you have unused Education Credits, you can use them to pay for this course!
Available: Available
Price: $22.00 Taxes not included
Notes: This course is being hosted live ONLINE only. It will not be recorded, and will only be available to stream on zoom at the scheduled time. Online course log-in details will be sent 24 hours before course date. Participants should bring: any type of cabbage, a few jars (wide-mouthed ideal), salt (kosher or sea salt), and a large bowl or pot. Optional add-ins: juniper berries, cumin or caraway seeds, chili flakes, peppercorns, herbs. Students can also bring carrots or beets.
More information: Instructor: Erin Levine
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