The Skinny on Sauerkraut
Date: October 27, 2012
Time: 2-4 pm
Location: Dickinson College Organic Farm; 553 Park Drive, Boiling Springs, PA
One way to preserve your fall harvest is through lacto-fermentation! This hands-on workshop will allow you to make your own batch of fermented vegetables for the coming winter! Carrots, cabbage, radishes, turnips, leafy greens and more!
Presenter is Brooks Miller from North Mountain Pastures. Brooks graduated from Penn State University with a bachelor's in aerospace engineering. He worked briefly in the aerospace industry, but soon longed for a return to the outdoors and working with his hands. Unsure of his future as an engineer, he traveled through Europe and then backpacked and WWOOFed in Mexico, confirming a love for farming. Brooks now works with his wife, Anna. They have expanded their knowledge of pasture-raised meats by raising batches of pastured poultry, managing a growing flock of sheep and a small herd of cows through trial and error and with the help of area farmers. Brooks has also spent time with some of the finest chefs in the country, learning artisan techniques and recipes to make salami directly on the farm.
Register by emailing firstname.lastname@example.org.
Class size is limited. Register early!
Time: 2-4 pm
Event Contact: Dickinson College Farm email@example.com
Sponsored By: The College Farm, $8 materials fee + $5 suggested donation