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Lacto Fermenting: ‘Kraut

Lacto Fermenting: ‘Kraut

Did you know sauerkraut and kimchi are prepared the same way? Learn to use the science of lacto-fermentation to make a cabbage dish of your choice. You’ll chop, weigh, and season your vegetables with a dry salt mix, then use what you’ve learned to create a hot pepper condiment.

Preserving with Salt: Beet-cured Salmon

Preserving with Salt: Beet-cured Salmon

Curing with salt might not be as popular as other preserving methods like pickling, but the technique is easy to execute, with impressive results. In this class you will use the transformative properties of salt (along with beets and other spices) turn a salmon filet into a stunning brunch centerpiece to cure at home.

“Just Add Water” Dehydrator Basics

“Just Add Water” Dehydrator Basics

Learn the basics of dehydrating fruits and veggies in yet another way to preserve your harvest. We will talk about different dehydrating methods — oven, microwave, dehydrator – as well as equipment alternatives that make it simple to keep your foods long beyond the season.

Winter Canning: Cinnamon Spiced Apples

Winter Canning: Cinnamon Spiced Apples

The aroma of cinnamon baking with apples on a cool winter day is something to warm your soul. Come to the Farmhouse Kirchen to learn how to make cinnamon-spiced apples and then hot water bath can them to enjoy the taste of warm apple pie all winter long.

Powerful Pestos

Powerful Pestos

The flavorsome world of pesto is so much more than basil!

Kimchi and the Science of Cold Fermenting

Kimchi and the Science of Cold Fermenting

Kimchi adds a spicy, deeply umami flavor to sandwiches, roasts, and more.

Preserving: Quick Pickling

Preserving: Quick Pickling

Almost everything in the garden can be preserved using this fast and flavorful method!

Pickling: The Root of the Matter

Pickling: The Root of the Matter

What’s in season in the dead of winter? Root vegetables! Join Chef Tamara in the Farmhouse kitchen to trim and cut seasonal root vegetables and create your own spice blend! […]

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