Category Archives: FOOD PRESERVATION

When Life Gives You Cucumbers, Make Pickles!

WHEN LIFE GIVES YOU CUCUMBERS, MAKE PICKLES!
by Teri Buhl

All year long, people ask me how to pickle or ferment cucumbers. In summer, when cucumbers are just beginning to come in for harvest, they’re still small and perfect for fermentation, especially if you don’t have enough for a whole crock (which I’ll get to shortly). In a few weeks, when you have more cukes than you know what to do with, process/can them in a vinegar-based solution and make dill pickles (or ferment them). Toward the end of the harvest, those irregular shapes and sizes are perfect for bread and butter pickles and relishes. End of the season cucumbers often have a bitter edge, so use recipes designed to mitigate that bitterness by soaking overnight and/or sweetening the pot.

SMALL SCALE FERMENTATION

Half-Sour Pickle

Before humans discovered pasteurization, we fermented almost everything – intentionally or not! Yeast and lacto-bacilli are everywhere, and these opportunists are what make fermentation possible. I grew up in the Detroit area, and every Jewish or New York style deli had a big jar on the counter with beautiful, delicious “half-sour” pickles floating in it (also called Kosher Dills). A half-sour simply means that the cucumber has been in the brine for a few days and is still crisp and mostly bright green. Once fully fermented and olive green in color, they’re called full-sours.

Full-Sour Pickle

 

When we humans lived in a mostly agrarian society, our equipment was geared toward large batches of produce, so fermentation crocks were large, e.g., crocks and barrels. My first pickling crock was an expensive 5-gallon vessel, and I guarded it with my life! Today, we’re fortunate to have companies that make pickling in a 1-quart, half-gallon, or 1-gallon jar easy and relatively inexpensive. These jars are small enough to sit on your kitchen counter and most are glass, so you can watch what’s happening. They are also more sanitary and easier to clean than the equipment used by our grandparents.

In the recipe below, use a 1-quart mason jar with a ring, fermentation lid, and air lock to make pickles in 3 to 10 days. Once fermented to your taste, they need to be refrigerated to stop the fermentation process.   This recipe contains tannins (green tea leaves) to help maintain crispness, something I leaned from Karen Diggs at KrautSource.com. A saltier brine also tends to help keep pickles crisper.

Fermented Cucumber Dills

Ingredients

3 1/2 cups filtered water
1 – 2 Tablespoons high quality sea salt (Kosher salt is not standardized like sea salt is)
6 – 8 Kirby, Persian, or small cucumbers
2 sprigs fresh dill, or 1 teaspoon dill seeds
1 Tablespoon mustard seeds
1 bay leaf
5 – 6 cloves of peeled garlic
1 teaspoon loose green tea leaves or 1 grape or fig leaf (for crunchiness)

Directions

  1. Boil the water and pour into a non-reactive bowl. Stir in the salt and allow to completely cool.
  2. Trim off 1/4 inch of the blossom end of the cucumbers and poke a hole in the other end.
  3. Place all seasonings and garlic into a wide mouth quart mason jar, then pack in the cucumbers vertically. Cucumbers that are longer than the jar’s shoulder can be trimmed, but cut thick slices.
  4. Cover the contents with brine until it reaches about 1-inch over the top of the cucumbers.
  5. Place lid, ring, and airlock onto jar. Make sure enough water is in the airlock or moat at all times to keep out fruit flies and airborne bacteria. Ferment 3 to 10 days at a temperature between 65 – 80o
  6. When finished, replace fermentation system with a non-reactive lid, and refrigerate. Eat within 6 months.

Notes: Conventional wisdom says to keep the container out of direct sunlight, but UV light kills bacteria, so this is a point of debate. You can taste your pickles at 3 days to check on progress. If any white (Kahm) mold forms, simply remove it – it’s harmless. More rarely, anything pink, red, black, or slimy should be disposed of – these can be harmful if eaten, and are usually a result of not having washed your produce or not having cleaned the equipment properly. Garlic has wonderful anti-bacterial properties and should be included in fermentation whenever appropriate.

If you are a Do-It-Your selfer, you can buy a plastic Mason jar lid, drill a hole in it, and put an airlock/grommet in it. Otherwise, you can find fermentation equipment at these links (and more). I’ve used them all and consider the first two systems the best, because they’re made of stainless, can be sterilized, and last a lifetime. Rubber and silicon are less expensive, but are subject to splits, peeling, and contamination over time. HAPPY FERMENTING!

THE FOLLOWING LINKS have equipment choices in many price ranges:

https://www.krautsource.com/collections/frontpage (Superb stainless airlock system)

https://www.farmandfleet.com/products/1316699-ball-2-pack-fermentation-replacement-pack.html (Stainless/plastic airlock system)

https://masonjarlifestyle.com/product-category/mason-jar-fermentation/ (Silicone lids with glass weights)

https://www.farmcurious.com/products/farmcurious-fermenting-set-with-recap-2-pack (Plastic system with lid that can go straight to refrigerator)

 

Sourdough Starter Crackers

 

I’ve been making sourdough for over 10 years and I wish I’d had tried these crackers sooner! They are very easy to make and are a veritable umami bomb of flavor. The tangy quality of the lactic acids in the starter produces a tastes reminiscent of Parmesan cheese. This is an excellent use for excess sourdough starter that we are generating during the Covid baking epidemic.

My starter is 25% wholegrain organic rye, 25% organic wholewheat and 50% organic all purpose white flour. It is 100% hydration meaning that it is half flour and half water by weight. It is a thick pancake batter consistency. Any sourdough starter will work and flavors will vary depending on your starter. If your starter is thicker just add water.

The crackers are 100% highly fermented flours which improves digestibility and nutrient availability.

Butter will result in a more tender, flakier texture while olive oil tends to produce a slightly sturdier cracker.

Any type of toppings can be added for flavor and texture. Some favorites are flake salt (black), sesame or caraway seeds, herbs de Provence and edible flower petals which are more decorative than flavorful.

To get started you will need:

¾ C inactive (unfed and straight out of the refrigerator) starter

2 T unsalted butter or olive oil

½ t salt

Flake salt for the top plus any additional toppings

 

Directions:

Preheat oven to 325F

Whisk together: starter, oil or melted butter, salt.

Line a cookie sheet with parchment or a silicone baking mat

 

 

 

Spread the batter evenly on the pan. Don’t worry about getting it all the way to the corners. It also does not need to be crazy thin. This amount will mostly fill up a standard household baking sheet. A rubber bowl scraper or an off set spatula works well for spreading the batter.

 

 

Bake for 10 minutes and then score with pizza cutter or a knife

Bake another 40-50 minutes until they are golden and firm.

Cool on wire rack and enjoy!

 

 

Feel to share your results with us on Instagram by tagging @homegrownnewmexico

 

 

 

 

2020 class/events schedule

Below are the classes/events schedule for 2020 with detailed info on each class and REGISTER through EVENTBRITE. You can also find this page through the CLASSES/EVENTS on the top menu on this website. You can print off an abridged version (to put on your refrigerator!) here: 2020 HGNM Class:Event Schedule Please note to get the MEMBER rate, you must be a member FIRST. Other wise you pay the NON-MEMBER rate. To become a member to get the discounted rate,  go to the MEMBERSHIP page in the top menu above and then come back here to sign up and register.

NOTICE:

DUE TO THE CORONAVIRUS, ALL MARCH, APRIL AND MAY EVENTS ARE CANCELLED. 

THERE ARE STILL MANY CLASSES AVAILABLE LATER ON THAT YOU STILL CAN SIGN UP FOR)

WE WILL RE-EVALUATE JUNE CLASSES AND WILL NOTIFY YOU WHAT IS GOING ON. PLEASE DON’T DESPAIR.

WE WILL RESUME THE REMAINING CLASSES WHEN WE CAN AND NOTIFY YOU.

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2020 schedule

MARCH 2020
Wednesday, March 18th 4 pm to 6 pm-CANCELLED DUE TO CORONA VIRUS Home Grown New Mexico Seed Exchange-FREE Get ready for the new gardening season! If you are looking for free seeds for your vegetable, herb or flower garden or have some seeds to share, start off this new gardening season with us at the Santa Fe Seed Exchange. This year, Home Grown New Mexico’s Seed Exchange is back at Frenchy’s Barn. Location: Frenchy’s Barn at Frenchy’s Park • 2001 Agua Fria • Santa Fe, NM Fee: FREE for everyone! No need to sign up-just show up! The Santa Fe Master Gardeners will be at the event with a table for gardening questions and will have handouts. ______________________________________
Sunday, March 22nd 4 to 6 pm-CANCELLED DUE TO CORONA VIRUS Spring Fling Potluck and Class Events Intro- FREE! Come to our Spring Fling Potluck and find out what Home Grown New Mexico classes and events are being held in 2020. Please bring a dish. Jannine Cabossel will go over the class schedule. Location: Chrysalis Nutraceuticals: 130 Siringo Road, Suite 103 • Santa Fe, NM Fee: FREE for everyone! No need to sign up-just show up!
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Sunday, March 29th
12 noon to 2 pm
Tsukemono Pickling Workshop-CANCELLED DUE TO CORONA VIRUS
Tsukemono are preserved vegetables that are pickled in salt, miso, shoyu, vinegar etc. They come in great varieties and forms and provide accent to meals. You don’t see a Japanese meal without tsukemono. In this workshop, varieties of tsukemono will be introduced, and there will be a demonstration of three types of tsukemono—lacto-fermented nappa pickles, amazake (sweet koji paste) pickles and miso pickles. This is different than a regular pickling class-way more exciting!
Sadewic was born and grew up in rural setting in southern Japan. After exploring different diets, she is incorporating all the lessons she learned and teaching Nourishing Traditional Japanese Cooking Classes at her little kitchen, focusing on fermentation. In 2017, she became a Certified Koji Professional and has been sharing the wisdom of her tradition with the community.
Instructor: Nao Sadewic
Location: Chrysalis Nutraceuticals: 130 Siringo Road, Suite 103 • Santa Fe
Fee: $5 for members/$20 for non-member
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APRIL 2020
Sunday, April 5th 12 noon to 2 pm-CANCELLED DUE TO CORONA VIRUS
Recycled Water and Wicking Beds
Richard Jennings of Water Management Associates is the state of New Mexico’s leading water management expert. He specializes in water conservation techniques, active and passive water harvesting systems, effluent recycling, septic systems, and landscape ecology.  
In addition to his day job, Richard has an extensive garden and greenhouse that utilizes wicking beds. He is also working on a solar thermal water heating project. This is a great opportunity to see several innovative water management techniques and meet a real expert in the field. Bring your questions and project ideas!
Instructor: Richard Jennings of Water Management Associates
Location: Richard’s property: 30 Camino Sudeste • Santa Fe, NM
Fee: $5 for members/$20 for non-member
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Sunday, April 26th
12 noon to 2 pm-CANCELLED DUE TO CORONA VIRUS
Wake up! Get Your Garden Ready For Spring
Jannine Cabossel, The Tomato Lady, will show you how to prepare for the upcoming veggie gardening season. Come learn how to garden in our harsh enviroment. Give youself the ability to grow vegetables year round with these gardening tips!
Instructor: Jannine Cabossel/Tomato Lady
Location: Jannine’s mini-farm • 56 Coyote Crossing • Santa Fe, NM
Fee: $5 for members/$20 for non-members
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MAY 2020
Sunday, May 3rd
12 noon to 2 pm-CANCELLED DUE TO CORONA VIRUS
Leaf & Hive Brew Tour & Demo/Jun & Kombucha Making
Leaf & Hive Brew is now offering its unique Honey Brew probiotic alchoholic beverages to Santa Fe. Unlike regular kombucha, Andrew and Fred Lucas ferment their Jun beverages from green tea and/or oolong, with honey and add flavors such as ginger, hibiscus, and botanicals. The result is like a delicious sparkling mead! This is a rare opportunity to learn about this ancient brew and tour the facility. Afterward, we’ll participate in a tasting of what they have on hand in their taproom. Come thirsty! Only 21 years of age and older.
Location: 1208 Mercantile Rd. • Santa Fe, NM
Fee: $10, for members/$20 for non-members
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Sunday, May 17th
12 noon to 3 pm-CANCELLED DUE TO CORONA VIRUS
Cheesemaking-Buratta-NEW!
Hands on-learn how to make a soft, creamy Buratta cheese. Traditionally, Buratta has been made in Italy from cow or sheep’s milk. Each participant will make the cheese and take some home.
Instructor: Diane Pratt
Location: Steve and Alessandra Haines house: 52 Mansion Drive • Santa Fe, NM
Fee: $20 for members and $25 for non-members Hands-on: limited to 12 people-Waiting list will be available.
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JUNE 2020
Sunday, June 14th 12 noon to 2 pm
Hypertufa Planter Workshop & Demo
Get ready for spring planting with these easy to make and durable plant pots that will look great in your garden and last for years. These rock like pots are wonderful for displaying rock-garden plants. They look like stone, but weigh less and can take whatever shape you want.
Instructor: Bob Zimmerman and Chris Salem
Location: Jannine Cabossel’s mini-farm: 56 Coyote Crossing • Santa Fe
Fee: $5 for members/$20 for non-members
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Sunday, June 28th
12 noon to 3 pm
Lunch in the Field
Join the Rio Grande Grain team to tour and LEARN about the 2020 ancient and heirloom grain trials at Mergirl Gardens in La Villita, NM. This season we have 20 varieties of wheats, ryes, spelt and barleys being trialed. After the field tour enjoy a four course GRAIN BASED LUNCH featuring many of the grains we have been working with in the kitchen and in the field. The vegetarian lunch will be prepared by our grain team: Ron Boyd, Christine Salem, Deborah Madison, Diane Pratt, Jody Pugh, Hal Bogart and Alessandra Haines.
Location: La Villita, NM (North of Espanola-DIRECTIONS BELOW)
Fee: $25 for members/$35 for non-members • limited to 20 people
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JULY 2020
Sunday, July 19th
12 noon to 2 pm
Dehydrating the Harvest
Have you thought about getting a food dehydrator to preserve seasonal produce for later enjoyment? Do you already have a dehydrator and want to learn more ways to use your dehydrator than just drying apples? In this class, Bob will demonstrate how to preserve all kinds of food products, complete with recipes and tips for getting the most out of your dehydrator. Here are just some of the unique and tasty treats that we will explore-fruit chips, beef, turkey and tofu jerky, parmesan, tomato & zucchini chips, sun-dried tomato crackers, fruit rollups and leathers.
Instructor: Bob Zimmerman
Location: Jannine Cabossel’s mini-farm: 56 Coyote Crossing • Santa Fe, NM
Fee: $5 for members/$20 for non-members • limit to 20 people
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AUGUST 2020
Sunday, August 2nd
12 noon to 2 pm
Getting Seedy: Why & How to Save Your Seeds
Join Master Gardeners & Certified Seed School Teachers Susie Sonflieth and Jody Pugh. In this workshop, you’ll learn the advan- tages of locally adapted seeds and how they offer resilience to climate change, how to get started saving seeds, which vegetable seeds are easiest to save, how to know when seeds are ready to collect, and how to store them. Plus, techniques for determining the viability of seeds & why we can’t save seeds from hybrid varieties.
Instructor: Susie Sonflieth and Jody Pugh
Location: Chrysalis Nutraceuticals: 130 Siringo Road, Suite 103 • Santa Fe
Fee: $5 to members/$20 for non-members
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Saturday, August 29th
12 noon to 2 pm
Reunity Resources Farm Tour
Visit Santa Fe’s community farm practicing organic and regenerative agriculture. Reunity Resources is working with closed loop nutrient systems using food waste from local businesses to create a variety of compost and mulch products using Aerated Static Piles and vermicomposting (worms). The compost operation has diverted over 5 million pounds of food waste from the landfill and sequestered much of that carbon in the soil increasing fertility and water absorption. The results are evident in the amazing variety of fruits, vegetables, herbs and flowers produced on the farm. The farm is committed to serving the community through education and outreach and donates much of the produce to local hunger projects. The farm stand will be open as well.
Location: 1829 San Ysidro Crossing • Santa Fe, NM
Fee: $5 for members/$20 for non-members
______________________________________ SEPTEMBER 2020 Sunday, September 13th 12 noon to 2 pm Wood Fired Pizza Ever wonder why the pizza that you make at home is not the same as what you get at your favorite pizzeria? One of the main factors is that a home oven never gets hot enough to cook pizza at the temperatures it needs. Come try baking pizza in a home built wood fired oven at 700 degrees and see the difference for yourself. We’ll discuss wood fired ovens, cover making dough with both sourdough and commercial yeast leavening and a variety of flours including heritage and ancient wheats. Sauces and toppings will be discussed, slathered and baked on a bunch of pies to sample! Instructor: Mike Warren Location: Mike Warren’s house: 747 Old Las Vegas Highway • Santa Fe, NM Fee: $5 for members/$20 for non-members ____________________________________ Sunday, September 27th 12 noon to 2 pm Tamales-More Masa in the Casa! Learn to make fresh, fragrant tamales with colorful local and heritage corns and a variety of creative and traditional fillings. We will explore nixtamalization and grinding the corn as well as using masa harina with various types of shortenings including vegan options. Try your hand at filling, wrapping and cooking tamales. Tasting and comparing both savory and sweet tamales will wrap up the afternoon. Dianne Pratt and Alessandra Haines are big fans of all things masa and work with the Rio Grande Grain project. Instructor: Diane Pratt/Alessandra Haines Location: Steve and Alessandra Haines house: 52 Mansion Drive • Santa Fe Fee: $5 for members/$20 for non-members ______________________________________ FALL POTLUCK2 copy Sunday, Oct 11 4 pm to 6 pm Fall Harvest Potluck–FREE bring a dish! Guest speaker: Deborah Madison Come listen to Deborah Madison-author of 14 cooking books and her latest book, a food memoir called ‘An Onion in My Pocket’ Location: Mike and Sherry McGeary’s house • 835 E. Zia Road Fee: FREE! But please register

Jamming Jellies Class -Sunday-Sept 22

 

 

 

 

 

 

PLEASE NOTE:
THE LOCATION FOR THIS CLASS HAS CHANGED.
THE NEW LOCATION IS:
130 SIRINGO RD. (East of St.  Francis)

With all the fruit harvests this year, you might be a wee bit overwhelmed! Come learn how to preserve these foods and make jams and jellies. Interested? Read on!

Sunday, Sept 22nd
12 noon to 2 pm

Jammin Jellies
What happens when we have a bountiful fruit year or when a friend stops by with a few pounds of fruit? If you’re not into crushing grapes with your feet-make jams and jellies! Even if you’re diabetic, you can preserve your own tasty, healthy treats.

Jam, jelly, butter, marmalade, preserve, or conserve–what are they? Is pectin always necessary, and what kind should you use? What sweeteners work? Is it OK to seal jars with wax like Grandma did? This workshop explores these questions and more!

Most of us don’t have root cellars today, but we have modern equipment and ingredients that extend shelf life and make exciting new recipes possible that Mom & Grandma only dreamed of. Tired of that boring grape and strawberry jam the supermarket sells? Attend this workshop and discover a whole new world of tasty fruit spreads!

Instructor: Teri Buhl
Location: 130 Siringo Road (just east of St Francis) • Santa Fe
Fee: $5 for members/$10 for non-member

Please sign up through Eventbrite below:

Eventbrite - Jam On!

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Apricots

It’s apricot season and they are out everywhere! It’s unusual to get apricots here in Santa Fe (about every 7 years) as usually a late freeze comes in spring and freezes all the blossoms, but not this year!

If you don’t have any apricots, don’t worry. There are apricots between La Choza restaurant and Whole Foods on Cerrillos in the Railyard Park for the picking. Last year I picked enough to make apricot jam.

I have a wonderful apricot jam recipe that has St. Germain’s liquer in it. St Germain’s is a liquor made out of elderberries and is delicious by itself but when added to apricot jam while cooking, it gives a wonderful floral nuance to the jam that is delicious. So I am excited to make more this year as I’m down to my last jar of apricot jam. The recipe can be found here.

Biochar workshop and Miso demo update

The first two Home Grown New Mexico classes have been completed. Both were great!

The first class pictured above, a Biochar workshop by Michael Reed was on March 25 down in South Valley, Albuquerque and the participants learned about biochar, what it is and watched how to do a burn to make biochar and then took a tour of Michael Reed’s property.

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The second class pictured above, a Miso workshop by Nao Sadewic, was last Sunday, April 8th here in Santa Fe. It was great learning about koji, miso and other Japanese foods. We had samples of different foods made with koji, a slide presentation and a demo on how to make miso.

Miso Class and Demo-this Sunday-FINISHED

The Miso class is this coming Sunday, April 8th. THE CUT OFF IS TODAY (THURSDAY) FOR SIGN UP SO HURRY.  YOU MUST SIGN UP AND PAY BELOW IF YOU WANT TO COME!

 

 

 

 

Sunday, April 8th—12 noon to 2 pm
Miso Workshop and Demonstration
Miso is created by fermenting rice Koji, salt and soybeans.
This flavorful, enzyme-packed condiment can be used for many dishes. In this workshop, you will learn: variety of miso, why miso is considered to be healthy food, and how to incorporate miso into everyday diet. The instructor will do a miso making demonstration.

Instructor: Nao Sadewic
Location:  (Santa Fe Area HomeBuilders Association-next to Habitat ReStore on south side) • 2520 Camino Entrada
Santa Fe, NM
Fee: $15 per person for members or non-members

Please sign up through Eventbrite:

Eventbrite - Miso Workshop and Demonstration

New Mexico Fermentation Festival-ticket available

Just got a phone call that 1 person has 1 extra ticket to sell to the NM Fermentation Festival tomorrow in Albuquerque as someone can’t make it. Price is $15. There may be more tickets available but someone wants to sell theirs.

Event: New Mexico Fermentation Festival
Time:  11 am-5:30 pm
Where: Gutierrrez-Hubbell House
Address: 6029 Isleta Blvd SW, Albuquerque, NM 87105
Phone: (505) 244-0507

To see more info on the festival: http://nmfermentationfest.com/

To make arrangements to buy this ticket call:
Teri at 505-920-9383

Solar Food Drying Class

015Today we had our Drying your Harvest-Solar Food Drying Class with Amanda Bramble from Ampersand leading us and everyone liked the class. Amanda explained what solar dehydrating was all about and had samples of some of ‘kale chips, ‘kale crunch’ and ‘green crunch’ for us to sample. She explained how her solar dehydrator works and we discussed how we could design one for ourselves or maybe a community garden.  It’s a downdraft dehydrator she and her crew built out at Ampersand and we looked at pictures showing her huge deyhydrator where she can dry 60 lbs of fruit at one time! Then she shared some recipes.

Jannine Cabossel built a direct solar dehydrator from a design of her own in 4 hours after looking at many designs online. It was the opposite of Amanda’s being small and portable being about 22 inches by 17 inches and had two trays in it . She based the size on 2 screens she got and much discussion was had on how she could amend it for better ventilation and air flow.  She provides dried apples and raisins she made.

Duskin explained how the electric dehydrator that was at the class differed from the solar units. He explained how to make jerky on the electric one. Duskin explained with jerky you need to dry the meats at a higher temperature vs with fruits and vegetables and he shared his marinade.

Here are the class handouts:

Ampersand solar dehydrator

Ampersand Dehydration Recipes

Dehydrating Foods

Solar Drying-Courtesy of Backwoods Magazine

 

 

Cheesemaking class-Greek Feta AND French Chèvre

FETA CHEESEHere is the first cheesemaking class of this 2015!! We had so many wait-listed to get into this class last year that we decided to offer it again and show you how to make Feta cheese as well. So you get 2 classes in one.  Everyone takes home a little bit, so sign up now before the class is full!

Sun. April 19
Cheesemaking-Greek Feta and French Chèvre!
Learn to make Feta and Chevre cheese using goat’s milk
Time: 12 pm-2 pm
Instructors: Diane Pratt & Alessandra Haines
Location: 3229 Rodeo Road (Rodeo Grounds/Large Annex building Master Gardener classroom)
Cost: $5 donation

Space is limited to 25 people- register now!!
SORRY CLASS IS FULL. CHECK OUT OUR MOZARELLA CHEESEMAKING CLASS ON AUGUST 16.  It’s in the top menu bar under ‘2015 HOMEGROWN CLASSES/EVENTS’ snd scroll down to August to find it and sign up early!
Eventbrite - Cheesemaking-Greek Feta and French Chevre

 Learn how to make feta cheese so you can do it at home! Diane and Allesandra will show you how to do this delicious and easy to make cheese.
Feta is first recorded in the Byzantine Empire and was associated specifically with Crete. Traditionally, feta has been made by peasants in all of Greece from sheep’s milk, although goat’s milk has been used in more recent times. Feta is used as a table cheese, as well as in salads and pastries.

Learn how to make Chèvre goat cheese as well. Many people were wait listed for this class last year so we are offering it again. In France and Italy goat cheese goes back hundreds of years and it is no less popular today. In the New World, Laura Chenel introduced her version of fresh goat cheeses to Alice Waters at Chez Panisse in Berkeley. Chèvre, the French term for goat, has come to mean mild, fresh goat cheese in the United States.I LOVE GOAT CHEESE

Come learn how to make these 2 great goat cheeses in one class!

Diane and Allesandra have been milking goats and making their own goat cheese for over 20 years.  They belong to 2 different goat tending Co-ops and milk their goats once a week.  They use fresh goats milk to produce delicious chèvre, ricotta, feta and other artisan cheeses for their family and friends.

 Become a 2015 Member for only $35 – includes all classes, potlucks and tour. TAX DEDUCTIBLE!