Summer gardens and farmers markets are overflowing with fresh vegetables and this workshop is designed to help you turn that seasonal abundance into delicious, nourishing foods that can be enjoyed long after summer fades. Join Farmer Matt for a hands-on class exploring simple and approachable methods of preserving seasonal produce at home.
Throughout the workshop, Matt will guide you through three traditional preservation techniques: lacto-fermentation, quick pickling, and water bath canning. You’ll learn how each method works, the benefits of each process, and practical ways to incorporate preserved foods into your everyday meals.
We’ll discuss the simplicity and gut-supportive benefits of lacto-fermentation, the quick satisfaction of deli-style refrigerator pickles, and the long-term preservation possibilities of water bath canning. Along the way, participants will enjoy tastings of a variety of fermented and pickled foods while gaining the confidence to continue experimenting at home.
Participants will also create their own jar of pickles during class using the water bath canning method to take home and enjoy.
✨ What’s Included:
- Instruction on lacto-fermentation, quick pickling & water bath canning
- Tastings of a variety of fermented and preserved foods
- Hands-on creation of your own canned jar of pickles
- Matt’s favorite fermented vegetable recipes to take home
- 10% off any shop purchase the night of the workshop
📓 Please bring a notebook if you’d like to take notes.
⏰ A 48-hour cancellation notice is required for a refund.