September 29-Oct 1, 2017
At the end of the weekend your take home some of the measures we made…
The bounty of food at this time of year is stupendous. Every day, full baskets pour in from the gardens.
For most of us who live in Canada, we live in a very strange place for animals built like ourselves. We have to produce all the food for the year in three or four months; the period between hard frosts. If you are living off the land you need to preserve the vast majority of the year’s produce in the last six weeks of summer! Rising to meet this formidable challenge takes most of us years. First, we learn how to grow and wild-harvest enough food to last the long winter. At first much of the abundance goes to waste. So then we need to learn how to preserve and use all that food.
In this workshop you will learn about and participate in age-old traditions of food storage such as fermenting, dehydrating and root cellaring. We will also cover the basics of canning as well as tricks for freezing fruit and vegetables.
We will be harvesting the day’s bounty together, as well as spending a portion of the day learning about and processing gifts from the wild and garden.
You’ll take home a litre of sauerkraut or kimchi that you made!