Fermentation Workshop
Cross Roads United Methodist at The Central Farmers Market
7901 N Central Ave
Arizona
33.5520632
-112.0727119
Description
Try a Hands-On Fermentation WorkshopWould you like to learn more about making your own fermented foods? Curious about creating your own kimchi, sauerkraut, pickles, or other veggies imbued with probiotics? Have you ever thought about crafting fermented salsa? Come join us as Chef Molly Beverly leads a hands-on class! Class includes recipes and a tasting of fermented kimchi, sauerkraut, curried vegetables, raisin and cilantro chutney, chili sauce, and kosher dill pickles. See this video for a preview of what's in store for workshop attendees.Students, bring the following:
apron, grater, sharp kitchen knife, cutting board, a kitchen towel, a couple of large bowls, and a potato masher
two or three clean quart jars with lids
four to six pounds of fresh, raw, natural vegetables from this list: radishes, carrots, turnips, cucumbers, green or firm tomatoes, corn, cabbage, Napa or Chinese cabbage, green beans, Bok choy, broccoli, Brussels sprouts, kale, mustard greens, mushrooms, peppers (sweet or hot), zucchini, pumpkin, squash, cauliflower, onion, green onion, parsnip, and/or beets. (Note that with the farmers market on-site, you could always show up extra early and shop from the market's fresh produce selection before class!)
Your choice of spices: garlic, fresh or dried ginger, dill, coriander, cumin, chili powder, allspice, clove, parsley, sage, rosemary, lavender, oregano, basil, caraway, etc.
We will provide salt, sugar, and other additions, plus handouts and instruction on how to transform that produce into gut-friendly fermented foods!Click through for a quick overview of some of the benefits of traditional fermented foods.
“To ferment your own food is to lodge a small but eloquent protest - on behalf of the senses and the microbes - against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we remain passive consumers of its standardized commodities, rather than creators of idiosyncratic products expressive of ourselves and of the places where we live, because your pale ale or sourdough bread or kimchi is going to taste nothing like mine or anyone else's.”―Michael Pollan, Cooked: A Natural History of TransformationChef Molly Beverly is Prescott's creative food activist and teacher. As Prescott College Food Service Director and Chef for 9 years, she built the food service into a showcase of sustainable, educational, and tasty food. She operates a three-acre organic farm and a catering business that features delicious local, historical, and ethnic foods. As Chair of Slow Food Prescott, she champions local growers and supports sustainable food education. Since 1976, Molly has taught cooking to adults and children, focusing on healthy, sustainable, local, seasonal, and delicious foods.Location: Cross Roads United Methodist at The Central Farmers Market, 7901 N. Central Ave. (at W. Northern Ave.), Phoenix, AZ 85020Note the discounted ticket price for current dues-paying Slow Food members. If you'd like to renew or begin your membership, you may do so online: https://www.slowfoodusa.org/join-or-renew-membership (Images from Ball Canning: freshpreserving.com)
This listing has no upcoming events
Start:
2015-01-24T10:00:00-07:00
End:
2015-01-24T12:30:00-07:00
Category
Food & Drink
Tickets
