Join Tiffany and Muriel of Little River Cooperative and Melissa Sosa, head chef at Zak the Baker, for an end of season pickling, fermentation and preserving workshop on Sunday, April 10th at our urban farm in North Miami from 9am-12noon. The time of farm fresh abundance is upon us, but it will quickly fade as summer approaches and before it does we want to help you preserve the flavors of a South Florida winter. Use fresh produce from our farms fields to make three different types of pickles with recipes created by the talented Chef Melissa. Pickling cucumbers, salad turnips, a variety of radishes and green beans are all on the menu. Leave the farm with a 16oz jar of each recipe and a printed syllabus full of useful information and references for your future pickling projects at home.
Recipes we will be making together:
Sour Kosher dill pickles
Pickled yellow and green beans
Vinegar Pickled radishes and turnips
There will also be a sauerkraut making demonstration, and a farm tour!
Signing up is simple! Just buy this web item now, mark your calendars, and keep an eye out for an email from us later with more information, including our address and a list of items you'll need to bring (don't worry, its not much... a knife, cutting board, drinking water, etc.) The workshop will start at 9am and last about 2 hours. Keep in mind it will be at our farm which is quite primitive; that means it will take place outdoors surrounded by nature and our beautiful fields full of produce.