Good day folks! Our upcoming class entitled Fermented Foods for Beginners is just around the corner and we are spending the day making all sorts of interesting ferments in preparation for it! We hope you and your taste buds will join us for this delicious class. There is still time to sign up through CCCs continuing education department (deadline is this Thursday). Today we are experimenting with an elderberry secondary fermentation for our kombucha. We expect it to be yummy and immune boosting! We will also be starting a new batch of water kefir and tending our dairy kefir grains which are currently hanging out in the fridge. Of course our counter is also overflowing with mason jars full of grains and beans that we are constantly fermenting to enable our bodies to more effectively digest and assimilate their nutrients - red lentils, rice, oats, corn grits - the list goes on and one. Today we will also be revisiting one of our favorite indulgences - sourdough buckwheat crepes! Well get our starter culture going again just in time to serve sourdough buckwheat crepes topped with beet and cabbage ferment to all our lovely students in just a couple weeks.The house feels alive today and it quite literally is as our microscopic allies are busy at work! So if you cant already tell, we are REALLY excited about this upcoming course. As herbalists and homesteaders - the importance of fermented foods in our lives really can not be overstated. Food truly is medicine. And fermented foods could quite reasonably be called the elixirs of LIFE. They offer us one of our deepest sources of health and healing (as well as fun and creativity!) This course will take place here at the homestead sanctuary, from 5:30 - 8:30 pm on three conscutive Tuesday evenings (Sept 16, 23, 30). The cost of this 9 hour course is $60. To register, contact the continuing education department at CCC. You can find more information regarding registration here: clevelandcc.edu/index.php?page=register-for-a-class. Looking forward!
Posted on: Mon, 08 Sep 2014 16:32:43 +0000
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