fermentation
sastyk | May 25, 2011It seemed up here in the north that spring would never come - and now we're headed rapidly into that time of year when everything is ripe and abundant in our gardens and at local farms, and learning to put food up can make it possible for you to enjoy summer in winter, and continue eating locally as long as possible. It can be overwhelming when you start preserving, so if you'd like a friendly voice to walk you through it, please join us, starting next Tuesday!
The class is on-line and asynchronous, and you can participate at your own pace. Every week we'll have projects involving what's…
sastyk | September 6, 2010I've got to leave you with something fun to read. I'll be in Virginia for several days - if you are anywhere near Monticello's Heritage Harvest Festival this Saturday you should come by - it is going to be fabulous.. I'm going to be talking about how Jefferson's idea of "A Nation of Farmers" can be lived today, and I'm giving a workshop on low-energy food preservation, complete with tastings. C'mon by and say hello! I'll be the one following Patti Moreno around admiringly ;-).
The family and I are making this an extended holiday (Rosh Hashana) trip with visits to family and friends on the…
sastyk | April 26, 2010I wrote Independence Days: A Guide to Sustainable Food Preservation and Storage because when it came time for me to take the next steps in eating locally and homegrown - to holding some of summer's bounty for the long winter, there wasn't any book that really covered what all I needed to know. After writing A Nation of Farmers about the "Why" of growing your own and eating locally, I ran into hundreds of people who had the same problem. They wanted to keep eating the same great food after the CSA boxes stopped coming or the farmer's market closed down, but they didn't know how.
One of the…