Learn the Art of Lacto-Fermentation
Another couple of workshops in the series running every month here in the Nelson area. We are now based in Richmond at the Craftsman Cafe in Bateups Rd - a lovely sunny venue.
* You will learn the principles of this method of preservation which will enable you to create many and varied other ferments for yourself after this workshop.
* Your 'failures' will be rare and if it happens you will know what to do about it.
* Make the most of cheap good quality raw materials at this time of year so the $ outlay is minimal.
* Help your family avoid colds and flus all year round without running to a doc for products that only suppress the symptoms
* By making and eating fermented foods you will address the cause of your ill health and become much more resilient in the future.
* In the Level 2 workshop you will learn some of the other common ferments which will extend your range of skills and improve the variety of affordable healthy foods you can make at home.
Here is all the info you need. . . .
* Contact me (Sally) directly for payment info and I will then send you a short list of what to bring to the class.
* Numbers are limited so if you're sitting on the fence you will benefit from making a quick decision.
NOTE: the Level 2 workshop is held at Broadgreen House on Nayland Rd.
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Poll: Does a savoury scone require cheese on top, or folded inside?
Help settle the great kiwi debate ... cheese on top, or folded inside?
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76.4% Inside!
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23.6% On top!
Got more greens than you know what to do with? 🥦🌱🥕
Whether it’s a courgette takeover or a feijoa frenzy, don’t let those garden gems go to waste!
Our suggestion to you: Did you know you can grate and freeze excess courgettes to use in chocolate cake later? It sounds a bit dodgy, but it makes the cake incredibly moist ... and hey, it counts as a serving of veg, right? 🍫
What’s your go-to move for a bumper harvest? Drop your best "glut" recipes or preservation hacks in the comments below! 👇
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