Date: September 10th
Location: Flying Coyote Farm, Sandy OR
Instructor: Jme Holub
Tuition: $65 + $15 materials fee
Come explore the world of Japanese Farmhouse Ferments. In this class we will look at the roles salt, vinegar, miso, and bacterial cultures play in traditional Japanese fermentation recipes. We will taste a variety of ferments made here on our farm to see how different techniques and recipes transform seasonal produce. Next we will break into smaller groups and make a variety of fermented items using the methods of preservation covered in the lecture and tasting. We will use fresh produce from the farm and each group will get to be creative in selecting which vegetables to use in their recipes.
Each student will go home with a sample of each type of fermentation process covered in class, a handout covering the techniques and recipes used, and the confidence to replicate what we learned in their own kitchen using locally available fruits and vegetables.
A simple lunch will be provided, please pack a water bottle and wear comfortable, farm-appropriate clothing & footwear. You will receive an email with directions to Flying Coyote Farm and more info a week prior to the workshop.