Fermentation workshop this Saturday

The Local Living Venture is a local organization that works to inspire and enable people to adopt more healthy, local and sustainable ways of living.  They have a year-round schedule of workshops as well as  a large festival every 18 months. We have agreed to participate in their workshop series and share our love for creating fermented veggie goodies.

We will be teaching participants how to make both kimchi and sauerkraut. The tips and skills shared in this workshop will also get folks ready to make all kinds of other live pickled veggies. Pre-registration through the LLV is required. Many shareholders have participated in our annual on-farm kraut making. This workshop is ideal for those who are curious, but haven't had the chance to learn these skills before.

Workshop details

Member input!

Greetings dear shareholders,
As many of you know, I am working towards my M.ed. at St. Lawrence on a part-time basis. I take a couple evening classes each semester. The wonderful thing about the program is it's geared towards the specific settings each student will be using the information. As I am most passionate about Ag Ed., many of my papers and hands-on projects have related to this in some way. 

This semester I am enrolled in Educational Technologies. We are learning an array of teaching tools and are responsible for creating portfolios of work. Our next assignment is to create a 3-5 minute informational/instructional clip and I've got my eye on the CSA!

Here's the topic:
I will create an informational clip for potential shareholders to our Community Supported Agriculture (CSA) farm, littleGrasse Foodworks. The viewer will have the opportunity to hear about the philosophy that drives the farm, snippets of current member experiences as well as photos and footage from the fields and share barn. The goal is to encapsulate the spirit of the farm and experience of being a shareholder. This will allow each viewer to decide if the CSA is a good match for them.

I would like to schedule 3-5 conversations with current willing shareholders. I would be filming this discussion and drawing out a quote or segment from each discussion. I expect the conversation would take 10-20 minutes. If there is a specific aspect you would like to share about your experience, it would be a pleasure to speak with you. If you are willing to talk, but not sure what to talk about, I will have questions prepared that are optional. I am interested in members of all ages (children too!). Ideally I would gather the footage in the next two weeks, so I'll have time to edit.

Let me know if you are willing to participate! We plan to post it on the farm's site as a resource for potential new members.

Thank you,
Flip

Carrot Jam

  

We have an abundance of carrots left in the root cellar. Since it is more than we will use fresh, my wheels were turning about ways to put them up. We already made a bunch of pickles in the fall. I looked into possible jam recipes and came up with several variations. Although veggie based-jams are more popular in other places, like England and Japan, I figured I'd give it a shot. I tried out a recipe that is designed to pair well with baked goods like scones as well as dollops on roasted meat or even in a vinaigrette. The ingredient list was tantalizing and included orange, ginger, coriander and more.

 I'm waiting yet for further flavor melding before trying it out. 

I'm hopeful it will be a new addition to our farm preservation repertoire.