Program Description
LSTA Dig-In Grant
Event Details
Fall is a great time to try out lacto-fermented vegetables. It's a safe and nutritious way to put up the fall bounty. Lacto-fermented foods are full of beneficial bacteria, and require no special equipment. Join us as we make and sample sauerkraut, cortido, beet kvass and pickles. You'll leave with methods and ratios to get you fermenting at home.
Led by Cristina Garcia of the Farm School.
Cristina Garcia has been trading recipes, sharing stories, and supporting connection through cooking and shared meals for as long as she can remember. She spent 13 years cooking with youth and leading the nourishment team at The Farm School in Athol, and loves any chance to cook in community.
Free and open to the public.
Registration required.
Disclaimer(s)
Food Allergies
We cannot guarantee that food served at this program has not come into contact with tree nuts, soy, or other allergens.