One of my favorite spring-transition traditions in Montana is Free the Seeds, a free, daylong seed giveaway and workshop fair that teaches about real seeds, real food, and real skills. I’ve been teaching workshops at the event for several years and am excited to be back in person for the 8th annual Free the Seeds on March 4.
As I share this week in my Twice as Tasty column for the Flathead Beacon, my Making Friends with Ferments workshop is just 1 of 27 on the day’s schedule for this year, with the others ranging from garden plants and skills, to keeping bees and chickens, to topics aimed at this year’s theme: cultivating community.
Learn more about making friends with ferments and Free the Seeds in my column.
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In the Making Friends with Ferments workshop on March 4, I’ll be talking about how fermentation fits into all basic food groups and sharing some of my favorite ferments and techniques. You can download my workshop notes here. Although my workshop will be in person only this year, Free the Seeds includes several hybrid workshops that you can attend in person locally or online from anywhere in the world. Register in advance here to attend online.
Twice as Tasty
If you’re curious about some of my past Free the Seeds workshops, you can find recordings online in the program’s workshop video archive, along with numerous other past workshops by local experts. The recipes and techniques covered in my workshops for Free the Seeds are also well covered here on the blog and in my private workshops. Here are some of my favorites; you can find more in the recipe index.
- Pickling Your Garden and my recipe for Spring Asparagus Pickles
- Prepare to Preserve the Harvest presentation and blog series
- Top to Root: Savoring It All
- Gardening from the Kitchen
You can also learn more about some of my favorite tools for vegetable ferments in this blog post.
Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.
One thought on “Making Friends with Ferments”
Sounds like a wonderful spring tradition Julie!
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