Those completing all of the classes in this series will receive a certificate of completion.
Traditional foods are/were consumed throughout history before the modernization and industrialization of the food supply. These foods are not only free from additives, chemicals and many of the things we find in food today, but they were exceptionally nourishing.
These classes all include lecture, demonstrations and a hands-on component. Participants will take home cultures and/or food that we prepare in class. These classes are facilitated by Linda Conroy of Moonwise Herbs, who has been preparing traditional food in her kitchen and teaching classes on the topic for over two decades. Linda has completed an advanced Fermentation Residency program with Internationally acclaimed author and fermentation expert, Sandor Katz. Linda herself is considered an expert on preparing fermented food as well as providing information about how fermentation promotes digestive as well as overall health.
Join us at Wellspring Organic Educational farm for this fun and immersive experience. Where applicable, we will be using veggies grown on-site, included in this program. You may also purchase additional vegetables to take home as desired.
Classes are also available as singular options without certification.
Get a free session when you sign up for all 6.
1 work trade position is available per class as needed. Please contact Wellspring\’s Education Director for an application, or for sign up for individual classes in this series: roxanne@wellspringinc.org
Class Descriptions:
1. The Bubbling Crock: Making Fermented Vegetables. 10/6/2018 1-5 PM ($45 individual price)
In this session we will make several types of sauerkraut and pickles. Learning to properly salt the vegetables, to make a salt brine and add an inoculant to begin the fermentation process will be discussed and demonstrated. Samples will be provided, and everyone will leave with a jar of carrot/ginger kraut and a jar of pickled peppers as well as recipes.
2. Fermented Beverages and Homemeade Vineger (“Healthy Herbal Soda”, Shrubs and Cordials) 10/18/2018 6-8:30 PM ($45 individual price)
Learning to ferment beverages is easy and fun. In this program we will craft a kefir “soda”, a switchel and a shrub (a unique syrup, that contains fruit and/or herbs). Starting with herbs and starter cultures, we will learn to make the base for the switchel and shrub from scratch (homemade vinegar). Samples will be provided, and everyone will take home a culture, a bottled beverage that we craft in class and recipes.
3. Herbs and Fermentation for Digestive Health 11/15/2018 6-8:30 PM ($35 individual price)
We have all heard that a healthy microbiome promotes overall health of the digestive as well as the immune system. Adding herbs and fermented foods to the diet is the ideal way to promote digestive as well as gut health. Making these products at home increases the diversity of beneficial bacteria offered to the body and offers a fun and delicious culinary experience. This program will provide an overview of the beneficial herbs and fermented food that are easy to incorporate into every day life. Everyone will leave with a jar of Linda’s infamous root pickles and recipes.
4. Sourdough Bread Making 11/25/2018 1-5 PM ($45 individual price)
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste and better inherent keeping qualities than other breads. Sourdough bread contains higher levels of folate and antioxidants than other breads. Also, its lower phytate levels allow your body to absorb the nutrients. In this session we will learn to make a sourdough starter from scratch, and we will go through the different stages involved in the bread making process. We will bake a loaf of bread for sampling and everyone will leave with a starter and recipes to get them started at home!
5. Home Cheese Making: Feta and Ricotta 1/24/2018 6-8:30 PM ($35 individual price)
Feta and Ricotta are two styles of cheese that can be easily crafted in the home kitchen. In this class, we will discuss the best milk choices for making cheese at home and then delve into a hands on experience of these two styles of cheese. Samples will be included and everyone will take cheese home, as well as lots of recipes for making cheese and for incorporating it into other recipes.
6. Miso Making 1/27/2019 1-5 PM ($45 individual price)
If you haven\’t been cooking with miso, then you\’ve been seriously missing out. The salty paste can amp up just about any boring dish, and it\’s also quite good for you. Miso is a s a traditional Japanese seasoning produced by fermenting soybeans or other beans ie chickpeas, adzuki and many others, with salt and a culture called koji. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with soup stock to serve as miso soup. In this session we will learn to prepare the beans for fermenting. Once we learn the preparation process we will learn to make the culture and add it to the beans. Everyone will take home a jar of miso with instructions on how to finish fermenting it at home. Samples will be provided along with recipes.
For more information/registration: https://www.eventbrite.com/e/the-art-of-traditional-foods-hands-on-fermentation-certification-tickets-44921906632
