Fermenting Garden Veggies

Learn sustainable living techniques from a culinary perspective while enjoying the warmth and community of the Horn Farm's Summer Kitchen.

Join us in the Horn Farm Summer kitchen for a dive into the world of brine and pickle your way to flavorful perfection with our Veggie Fermentation Class! Whether you're a fermenting fanatic or a curious beginner, this hands-on workshop is your ticket to crunchy, tangy goodness!

**What to Expect**

Join us for an immersive experience where you'll learn the ancient art of vegetable fermentation. Our expert instructor will guide you through the process of mastering the art of brining as you pickle your own jars of veggies during class. Plus you’ll get to try lots of fermented veggie samples and flavor combinations to expand your inner chef’s imagination. By the end of class, you’ll be prepared and eager to unleash your creativity as you continue your veggie experimentation at home, putting your newfound knowledge to the test as you try out a variety of fermented veggie and flavor combinations!

**Why Join Us?**

  • Learn the health benefits of fermented veggies and how they may support gut health.
  • Discover tips and tricks for successful fermentation, from proper sterilization to ideal fermentation times to the best materials to use.
  • Take home your own custom-made jar of pickled veggies to enjoy and share with friends and family.
  • Learn from an experienced instructor who is passionate about food-crafting, flavor creation, and kitchen rewilding and experimentation!
  • Connect with fellow food enthusiasts in a welcoming and supportive environment.

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 age 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.

 

When
August 31st, 2024 from 10:30 AM to 12:30 PM
Location
4945 Horn Rd
York, PA 17406
United States
Contact
Phone: (717) 757-6441
Event Fee(s)
Class Fee $55.00