Holistic RDN

An exploration in well-being, real foods and simple living. Let me help you on your path to wellness.

Food Fermentation at the Food Forest

The second food fermentation workshop at the Food Forest was small, cozy, and… awesome! Due to the wet weather we’ve been having (thankfully!), I decided to hold the class inside this time. There were some new and some familiar faces, which was great to see. We made sauerkraut, sour pickles and sourdough, and I did receive a suggestion that I should have had some fresh-baked sourdough ready for the class to try. Definitely next time! It was wonderful to be able to pick fresh dill from the garden and oak leaves from our trees for the pickles. It will be amazing to hold fermentation classes again the late summer, when we can use our farm fresh cucumbers, peppers and whatever else we can find to ferment! Thank you to everyone who came out to the first and second classes –  you are what made them awesome! Check out the pictures below to see how the sourdough ended up…

Marsha, Jay and I working on pickles.

Marsha, Jay and I working on pickles.

Look at all that kraut-to-be!

Look at all that kraut-to-be!

Thanks for taking the awesome pictures, Anthony Pagillo!

Pickles! Thanks for taking the awesome pictures, Anthony Pagillo!

The onion caraway sourdough sponge.

The onion caraway sourdough sponge.

Check out those bubbles!

Check out those bubbles 24 hours later!

The final sourdough rise in the loaf and cast iron pans.

The final sourdough rise in the loaf and cast iron pans.

The finished loaf! It is pleasantly sour, crunchy on the outside, soft in the middle.

The finished loaf! It is pleasantly sour, crunchy on the outside, soft in the middle, all with the help of the wild yeasts living in our home and on the organic local strawberries added to the sourdough starter!

I’m greatly anticipating the next series of fermentation classes I’ll teach at the Florida School of Holistic Living beginning April 19. It should be a fun, relaxing Friday night of fermentation learning and practice! I am also busily brainstorming future classes to be held at the Food Forest. What interests you in the realms of food, nutrition, sustainability and gardening? Leave a comment to make a suggestion or contact me. Thanks and enjoy the the lovely cool spring weather!

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2 comments on “Food Fermentation at the Food Forest

  1. Pingback: Homemold Tempeh | Holistic RD

  2. Pingback: Name Update: Holistic RDN | Holistic RDN

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This entry was posted on March 25, 2013 by in Classes, food fermentation, preserving food and tagged , , .

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