We’ll look to traditional recipes, our own creativity and whatever bounty nature provides us to bring together a ferment to mark the passage of time. Wild soda, vinegars, krauts and sauces! Each solstice or equinox will feature freshly harvested wild or cultivated herbs or edibles to capture the “spirit” of the day. Class fee includes all materials and ingredients, foraging instruction, plant identification and fermentation guidance.
Lacey has been wild fermenting, foraging and leading courses at Fox Haven for many years. In 2017 she was fortunate to have the opportunity to study under Sandor Katz as part of his weeklong Fermentation Residency in Tennessee. Some of her favorite ferments she’s made include Mimosa Blossom and Tulsi Wine, Autumn Olive Vinegar, Winter Greens Kraut and Lacto-fermented Black Walnuts – yum!
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