The Seasonal Spread: Grow, Forage, Ferment! JULY 4
GROW, FORAGE, FERMENT!
Dates: Wed July 4
Time: 6:30-8:30 pm at Little City Farm
Facilitators: Jackie McMillan & Karin Kliewer
A monthly "taste & try" gathering for those interested in learning how to ferment & dehydrate locally available wild foods and local organic farm/garden produce. Each month will feature several foods that are abundant in this season, and we will taste a variety of seasonal recipes (e.g. pestos, drinks, ferments, dried foods, and wild edibles).
For example, May will feature wild edibles such as a dandelion-nettle kraut and wild greens pesto. June will feature spicy radish ferment, rhubarb syrup, herbal chimichurri, stuffed grape leaves,and how to dry wild berries. July will feature various culinary herbs, all about edible flowers, and other local wild edibles.
Lacto-Fermentation is a wonderful traditional way to preserve foods using a simple salt-water brine. The lactic acid fermentation process boosts nutrients, makes veggies highly digestable and rich in probiotics which are great for our gut health! Best of all, fermented foods offer a wide variety of delicious flavours and textures, and are easy to prepare with minimal equipment.
How to Join?
Each month we will take up to 12 participants. Sign up is on a first-come basis. There is limited space, so registration is required. Registration here is for July 4.
Please inform us of any allergies at time of registration.
Hand-out with seasonal recipes included!
Cost: $15 + HST per date!
Registration open for June 6 gathering.