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In the jar class series, we are learning the dying art of preserving food. In this class, you will learn how to preserve food with fermentation using seasonal veggies and farm fresh herbs. Pickling is a great way to preserve any season's bounty, as well as add extra flavor and nutrition to your produce. You will learn how to make both vinegar and brine (lacto-fermented) pickles. Enjoy a jar of organic pickles and directions to take home with you. Topics include: brief overview of fermentation and health benefits the difference between vinegar and lacto-fermented pickles visiting our ingredients in the field how to make two different classes of pickles combining herbs for flavor pickle tasting Come prepared:Dress for a farm, which includes: sun hat, closed toe shoes, bring a refillable water bottle (can refill at the farm), sunscreen, and comfortable clothes. Early morning and late afternoons/evenings can get cold. Jar Series: Class #1: Jamming & CanningSunday March 17th10AM - 1PM Class #2: PicklingSunday April 7th1-3PM For any questions, please email tanya@wildwillowfarm.org Disclaimer: Class size is limited to ensure maximum participation. Acceptance into the class is on a first paid/first served basis. Once we are sold out, we can't guarantee a place in the class. Walk-up purchases the day of class will incur an additional $5 charge, so make sure you purchase by 11:30PM the night before class! Space or class materials are not guaranteed if you have not purchased a ticket online.
  • Start:April 07, 2019
  • End:April 07, 2019
  • Recurring
  • Where:Wild Willow Farm, 2551 Sunset Ave, San Diego, California, United States, 92154
  • Phone:N/A
  • Event Type: Food & Dining
  • Ticket Price:N/A
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