Cost: $35 includes materials
Click here to register!
Usually people think of preserving vegetables at the end of the Summer harvest. Whether it’s putting up jars of pickles, canning the best tomatoes, making preserves or freezing the ripest berries, a lot of effort is put into the processing of Summer’s bounty to enjoy through the winter months.
So often we forget that here in the Bay Area with our relatively mild winters, we can have Winter harvests to rival those of Summer. Instead of tomatoes, corn and zucchini that all need summer’s heat, cool weather vegetable varieties include brassicas, root vegetables, greens and alliums. These vegetables can be preserved in unique ways to be enjoyed throughout the year.
Join us at MAGC for our pickling and fermentation workshop as we celebrate our late winter harvest and prepare our vegetables. We will be demonstrating and sampling different methods of preserving vegetables including kim chi, sauerkraut, pickled radishes, preserved lemons, and cauliflower pickles.
It is sure to be a tasty and fun afternoon!