FORAGE, FEAST & FERMENT
August 5, 2017
This is the third in Megan and Steven’s series of one-day Forage and Feast events. This is a dream day, for Foodies, Wild Food enthusiasts and people into practicing Traditional Skills. We will meet in the morning, after the night’s dew has been offered to the sun. Then we’ll walk to wild land, learn about wild plants and forage till noon. We’ll come back to have a served, local, wild infused, organic lunch.
The focus of this workshop is on brewing. Our morning will be spent learning how to make non-alcohol liquid ferments, kefir, kombucha, vinegars. We will also foraging for herbs and fruit, to add to these and the afternoons ferments. In the afternoon, we’ll catch wild yeast and make meads, beers and wines with local herbs.
Many of us are home brewers, so we encourage you to bring you own home brew for a tasting.
Local gourmet lunch and dinner served – if you are wanting to partake of the samplings in good measure and you haven’t come with a designated driver, overnight accommodations can be prearranged with Megan.