Fermenting Fruit

Lacto-fermented fruit is a way to preserve fruit that creates an entirely new flavorful sour/salty/umami flavor that develops as the fruit undergoes fermentation.  Join us in the Horn Farm Summer Kitchen as you are guided by our expert fermentista into the basics of fermenting fruits and unlocking a world of creative possibilities!

In this hands-on class, we will cover:

• A general overview of fermentation
• The types of fruit that are safe to ferment and additional ingredients you can add to spice up the flavor!
• How to use fermented fruits in the kitchen to create sweet and sour combinations that will add pizzazz to desserts, salads, marinades, sauces, salsas, and chutneys!
• Materials you will need
• And of course, step-by-step instruction!

By the end of the session, you will not only leave with two types of fermented fruit started, but you'll also carry the knowledge and confidence to continue this culinary exploration at home. Sign up now and learn how to make a sweet and savory delight that will tickle your taste buds and feed your microbiome!  
 

For all classes: please wear closed-toe shoes, tie hair back or wear a hat, and bring an apron if you have one. Space is limited due to the small size of our kitchen, so register today while spots remain! 

About the Instructor:

Laura Bair has been creating artisanal and fermented foods for a number of years.  Her culinary adventures include fermented vegetables, fermented fruit, vinegar, kombucha, kefir water/milk, vegan yogurt, and vegan “cheese.”  She uses fermented and “slow-cooked” foods to add nuances of flavor and taste to her meals, harness the benefits of probiotics to promote healthy gut nutrition, and as a means to preserve food in bulk.  She and her husband follow a whole-food plant based diet and reside on a 1-acre food forest/garden/orchard located between Hallam and Wrightsville.  Laura’s nutrition and culinary certificates include: a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell; a ServSafe Food Safety Manager certification; and a Culinary Rx Certificate of Completion from Rouxbe Online Culinary School.  Laura has also completed the Meditation Specialist Teacher Training through the Center for Meditation Science and promotes healthier eating using the techniques of mindfulness and conscious awareness. Laura leads culinary classes at the Horn Farm and has served as a Nutrition Educator at York Fresh Food Farms’ mobile produce markets.  Laura’s formal education is in Nursing and Education.

Laura’s email address for additional information or questions: preservinghome@hotmail.com

Program Notes:

All programs are subject to change due to unforeseen circumstances including inclement weather. Participants will receive an email in the days preceding the program for any changes or cancellations. You can review our current Cancellation and Refund Policy here. 

Parking takes place in the field above the farmhouse. 

For safety reasons, this class is not appropriate for children under the age of 10 and minors should be accompanied by an adult.

Fermented foods contain live bacteria and probiotics and should be consumed at your own discretion. Please notify the instructor about any food allergies before the start of class.