Preserving the Harvest: Lacto-Fermentation, August 18

Certain workshops are a little harder to find, so we make an effort to list those that may be worth the extra driving time—if you’ve been curious about lacto-fermentation as a method of preserving food, NOFA/Mass is sponsoring a workshop on “Preserving the Harvest: Lacto-Fermentation” on Thursday, August 18th in Natick, MA:

Preserving the Harvest: Lacto-Fermentation
Northeast Organic Farming Association/Massachusetts Chapter
Natick Community Organic Farm117 Eliot Street, Natick, MA
Thursday, August 18, 2011
7 – 9 p.m.

Keep immune systems strong while preserving summer’s bounty! In this workshop, participants will learn first-hand how to naturally ferment a variety of garden vegetables. Lacto-fermentation, an ancient pickling process that uses homemade salt brine to preserve freshly harvested vegetables, fosters the growth of friendly bacteria to preserve the vegetables. These same bacteria help to maintain the natural balance of bacteria in our intestines. Recipes from author and healer Sharon Kane will be provided. Pre-registration required: $25 NOFA members/$30 Non-members.

About the instructor: Sharon Kane is an organic gardener, improvisational cook, musician, and energy healer. She has written a book on food preservation titled Lacto-Fermentation Through The Seasons:The Art of Old Fashioned Salt Brine Pickling.

To register for the workshop or for more information visit www.nofamass.org or contact Laura Eppstein at (617) 913-0538, or by email at laura@nofamass.org.

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