Join Me May 15th at 3:15 pm at Salmon Creek School at The Fermentation Festival to Learn How to Make Pickles
In a perfect world, I would put this on my schedule page but since this website is so new-to-me and I haven’t yet learned how to do all that much, I figured that this would be a great place to tell you about something that I am doing soon.
I am really excited about sharing my love of fermented foods at the 2nd Annual Freestone Fermentation Festival which is billed as Catalytic Community Celebration Joining Culture with Agriculture. Really, what’s not to love about that?
While I noticed that my demonstration isn’t yet listed on the schedule page, you’ll have to take my word for it that I will be there at 3:15 with cucumbers in hand. I hope that you’ll join me.
If you’re a bit scared of fermented foods you are not alone. You likely, though, eat some already. They include cheese, bread, beer, wine, yogurt and my favorites: miso, tempeh, sauerkraut, kim chi and pickles. These are not the pickles that you make when you pour vinegar over vegetables, these are real fermented pickles. And that’s what I am going to share at the event: my pickles from last year’s cucumber harvest and my DIY knowledge. You don’t need a degree in anything to make pickles but you do need to pay attention to your food. And if you’re here reading this, you are already somewhere on the road to doing so.
One of my resolutions for the year was to eat fermented foods daily. I have done rather well wtih this and will be able to continue to do so, as I spend more time working on these projects.
There may be pickles in your future. I hope to see you there.
Jill, The Veggie Queen says
Linda,
If you email me directly jill at theveggiequeen.com, I will send you the PDF of the recipe if you didn’t already get it.
Janet,
So sorry to hear about your mother. I hope that she’s OK and it’s good that it worked out for you to be closer to get that call.