Hunger is the best pickle?
go ahead and pick a peck!
Where's the peck of pickled peppers that Peter Piper picked?
Reserve your fresh locally raised Thanksgiving turkey from Cove Creek farm or Nature’s Wealth by paying a deposit through the top of the shop entries on the South Cumberland Farmer’s Market:
Dill Pickles Rag, Xylophone solo with orchestra, Chris Chapman 1908
On-Farm Workshop August 31 at Bird Fork Farm - From Garden to Jar: Intro to Lacto-Fermentation
1.Discover the Basics: Gain a fundamental understanding of lacto-fermentation, its historical roots, and its role in preserving and enhancing the nutritional value of foods.
2.Hands-On Experience: Roll up your sleeves and dive into the world of fermentation. Learn how to prepare your own jars of fermented vegetables from farm fresh ingredients.
3.Ingredient Insight: Explore the key ingredients needed for lacto-fermentation, including fresh organic vegetables, quality salts, and the importance of using non-chlorinated water.
4.Brines Unlocked: Understand the art of creating the perfect brine solution, ensuring your fermentation journey is filled with vibrant flavors and textures.
5.Troubleshooting Tips: Gain insights into common fermentation issues and discover practical solutions, ensuring your fermentations are a success every time.
6.Tasting Session: Experience the delightful results of fermentation with a sampling of previously prepared fermented foods. Discover the unique flavors and textures that lacto-fermentation can bring to your plate.
7.Q&A and Networking: Engage in a lively question-and-answer session, share your experiences, and connect with fellow fermentation enthusiasts. Learn from each other and build a supportive community.
Appetizing flavors fresh on the market…
From the Lakeside Cook Book no. 2; a manual of recipes for cooking, pickling, and preserving, 1878…
Baked goods newly available…
For the love of literacy to support the Franklin County Library, come to the Cowan Center for the Arts tonight!
