Fun with Fermentation
Is your farm vegetable share getting bigger and bigger as the summer wears on? Is your freezer space dwindling? Is the thought of canning daunting?
Learn the basics of lacto-fermentation! This hands-on workshop will show you new and easy ways to store the abundance at harvest season. Participants will sample fresh fermented foods and talk fermentation history, health benefits, and equipment options. We will go through the steps to process fresh veggies and to create a salty brine solution for fermenting. You will leave with reference materials, including workshop notes and a resource list, a jar of the group’s fermented veggies, and the experiential know-how to approach fermenting at home. All vegetables and jars will be provided.
Chris Jacobson is a practicing artist living in Eastern Vermont. She is interested in fostering and illustrating relationships between people, their food, and the environment with reverence for all these things. While Chris’s primary medium is clay, she frequently combines materials and concepts such as weaving and garden design or ceramic and linotype, developing techniques to bring one medium into another. She studied clay and studio management in the East Bay of California under Robert Abrams, Rikki Gill, Bob Johnson, and Maija Williams. Chris also spent time at the Bemis School of Art aligning school-aged curricula with the museum exhibits at the Colorado Springs Fine Arts Center. She teaches art and gardening to the young and old. Chris also provides services and products under the name Earth Wind & Fiber. Chris works in her home studio and organizes people and projects in the Upper Valley for the purposes of community development and fortifying valuable connections. For more information about Chris, visit https://earthwindfiber.org/.