Gathering the Harvest: Preservation, Fermentation and Wild Food

PLEASE NOTE: This workshop is taught by others (not Sandor).

In this workshop you will learn about and participate in age-old traditions of food storage such as fermenting, dehydrating and root cellaring. We will also cover the basics of canning as well as tricks for freezing fruit and vegetables.
We will be harvesting the day’s bounty together, as well as spending a portion of the day learning about and processing gifts from the wild and garden.
After breakfast, the group will spent the mornings with Steven in the field harvesting and learning. Steven’s teaching method is informal and spontaneous. A short walk can unfold into many teachings, ancestral links and stories of the land. He brings 35 years of experience foraging, and twenty of teaching to the group, as we harvest and prepare the wild plants and gifts of the garden the Earth offers us. Information about many plants may be given but we will only really work with one or two plants each day so there is time to deeply interact with and learn directly from the plant. When we learn about plants in this hands-on way we never forget the information.
A few delicacies that will be prepared from the morning harvests are: wild nut and seed flour, dandelion and Cleavers coffee and Sarsaparilla root beer.
In the afternoon participants will also be schooled the art of fermentation by Megan. Our fermentation teachings are very much inspired by Sandor Katz, who facilitated a workshop at the Sacred Gardener farm in 2008. Sandor’s book ‘Wild Fermentation’ contributed to the rebirth of food fermentation. Since that time, our experience and knowledge of fermentation has grown with the number of living-culture friends which we keep alive and which keep us alive.
We will make sauerkraut,kimchi, yogurt, sourdough bread and mead as well as discuss many other house ferments such as keifer, miso, beer, wine and vinegar.
You’ll take home a litre of sauerkraut or kimchi that you made!
Workshop fee includes taxes, camping spot and 12 organically grown and wild-infused meals.


Leave a Reply

Your email address will not be published. Required fields are marked *