Date(s) - Thu, Oct 08
5:30 pm - 7:30 pm
Join Chef and Holistic Nutritionist, Andrea Potter of Rooted Nutrition, demonstration how to make pickled vegetables, perfectly crisp and preserved- without canning! Fermentation is a food preservation technique, older than canning technology (with an even better record of food safety!) with all the added benefits of adding loads of probiotics, digestive enzymes and more! This class is a Fermenting Vegetables 101, giving you hands-on experience in making a jar of fermented pickled vegetables, enabling you to pickle nearly anything that pops up in your garden! In this workshop, participants will be welcomed and encouraged (but not required) to make the product(s) during the workshop. An ingredient list will be sent in advance.
Andrea Potter is a Chef and Registered Holistic Nutritionist (RHN). She is passionate about sharing knowlege on fermenting food and drink for food security, creating new and interesting flavours, health benefits as well as perpetuating cultural and microbial cultures.
Thursday, October 8| 5:30 – 7:00 pm (1.5 hours)
Link will be shared with registrants via email approximately 1-3 days prior to the workshop
$15 + GST (non-refundable)
The Farm Fresh Reference Guide is produced by the Fraser Valley Farm Direct Marketing Association in cooperation with the BC Ministry of Agriculture.
For information on participating in Farm Fresh Reference Guide or bcfarmfresh.com, contact us at:
24565 Dewdney Trunk Road
Maple Ridge, BC V4R 1W9
Email: [email protected]