NOTE: THIS PROGRAM HAS BEEN POSTPONED

Stay tuned for information on a reschedule date

Are you ready to add a tangy twist to your culinary repertoire? Look no further than the Horn Farm Summer Kitchen! Our Pickling Pickles Class is the perfect opportunity to dive into the world of homemade pickles. Join us to learn the basics of crafting this tasty salty, snack

What to Expect:

• In this hands-on class, you'll learn the art of pickling cucumbers not one, but TWO ways!  
• Pickle Creation through Fermentation: Our expert fermentation instructor will guide you through the pickle preservation process step-by-step, from selecting the best cucumbers to mastering pickle perfection. Learn to create yummy pickle creations complete with all the healthy probiotics found in natural fermentation!
• Quick Pickles: Short on time? No problem! We’ve got you covered! You will also learn a quick and tasty pickling method that you can use to create yummy, crisp refrigerator pickles that are ready-to-eat in no time!
• Plus, learn tips for success from knowing which pickles are best for brining to how to prevent mushy pickles! 

Whether you're a pickling novice or a seasoned pro, there's something for everyone in this fun and interactive workshop.

By the end of the session, you will not only leave with two jars of your own homemade pickles to enjoy later, but you'll also carry the knowledge and confidence to continue this culinary tradition at home. Sign up today and join us for a delightful journey into the world of pickling – it's a hands-on experience that promises both learning and flavor!
 

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.