January 2016: Demo And Workshop

We wanted to save spaces for the new people we met at Fun with Fermentation, but there is still room for a couple more participants!  Join us if you can!

Thursday, January 21, 2016

HANDS ON SAUERKRAUT MAKING WORKSHOP

6:30 to 8:00 PM AFTER DINNER (this is not a potluck)

Demo:

Lisa and Megan will demonstrate how to make sauerkraut, then you will make some for yourselves with your ingredients.

Bring your own set-up:

Cutting board, knife, big bowl to pound in, Kraut Pounder, wide mouth quart Mason glass canning jar and 2-part lid. I will have jars for sale for $1 in case you don’t have one, some glass weights also for $1 and of course the Kraut Pounders that we sell as our fundraiser. For this event, we will discount them by $3 and sell them for $27.

Ingredients:

Bring 1 medium sized head of cabbage (about 3 lbs.), 1 1/2 Tablespoons sea salt, 1/4 cup whey or a couple of capsules of probiotics (or leave that out and add a little more salt, or not). Some like to add caraway seeds or juniper berries or fennel seeds.

For additional recipe ideas see: krautpounder.com/recipes

Or any of the books listed at: krautpounder.com/recommended-reading

Location:

At the home of Megan & Richard

2210 Floral Hill Drive, Eugene

Directions:

Go EAST on 19th past the University of Oregon campus. Follow signs directing you toward Hendricks Park. When 19th ends at Fairmount Blvd., turn RIGHT. In one block, turn LEFT on Summit and go to the top of the hill where you can see the Hendricks Park Picnic Shelter. (Do not turn left on Birch.) Stay on Summit as it curves right, becoming Floral Hill Drive. (Do not turn right onto Fairmount Drive back through the woods.) In one block, when you exit the park where the houses are, Floral Hill Drive curves right at the yield sign. (Do not keep going downhill onto Sylvan.) 2210 Floral Hill Drive is the 8th house on the right, and is aqua, orange and gray. You’ll see a willow tree and an arbor vita hedge as you approach. Call 541-344-7604 if you get lost. If it’s icy that night, don’t use Summit, and check to see if it’s still on. If it’s on, I will direct you another way that we use when it’s icy.

Reservations:

Email Megan at radzillameg@gmail.com to reserve your spot. There is room for the first eight people who sign up to make sauerkraut. There is also room for a few others to watch or to assist.

Fementation & Knife Shapening Event – Update

On June 30th the Eugene Chapter presented a “Fermentation Workshop & Knife Sharpening Event“.

We thought the end of June would be a safe time to hold an open-air event, but we nearly got rained out!  Fortunately my husband was able to bring a small tent and we continued on with the event!

The mobile knife sharpening vehicle was there, and people were able to have knives, scissors, pruning shears and other tools sharpened on the spot.  Chapter Leader, Victoria, demonstrated Beet Kvass, Cortido, Sauerkraut and Fruit Chutney.  Below are some photos:

Aug 29: Fermentation Party

Community Food Preparation Event

SUNDAY, August 29, 2010
1:30 to 3:30 PM
Location:
At the home of Dr. Teri Sue Wright, DVM
2919 McKendrick St.
(in south Eugene)

I first proposed the idea of the “Community Food Preparation Event ” in the August ’09 Newsletter. We held an “Old Fashioned Fat Rendering Party” in February. Our local holistic veterinarian, Teri Sue Wright, has volunteered her home once again.

This time we will be making sauerkraut, kimchi, pickled garlic, ginger carrots, pickled cucumbers, fruit chutney, or other fermentations.

How it works:
During the first half hour there will be an overview of lacto-fermentation and instructions. The rest of the time will be spent, chopping, pounding, learning, talking, laughing and maybe taking some photos (we have bloggers on the loose!).

This is not a class!
It is a BYOI (Bring Your Own Ingredients) party! Everyone is encouraged to choose a recipe that you would like to make. Bring all of your own ingredients, such as vegetables, or fruit, salt, whey or probiotics (we will have salt, whey and probiotics available) and jars. We will have a few knives, Kraut Pounders and cutting boards, however a few more good knives or boards might be helpful. We will provide the space and experienced fermenters of whom to ask questions. Most of all this is an opportunity to gather with other like-minded folk, ask all of your fermentation questions and talk about food.

Directions:

“South Chambers straight through the 28th Street intersection (blinking light). Take a right onto McLean (3rd street passed that intersection). Take the 1st right on McKendrick. My house is about 8 houses down (1/2 way) on the right. A large telephone pole marks the top of my driveway. Tan house w/ black trim and red doors; the house sets down off the road. Feel free to park in the driveway, OK to park on the right side of the driveway a little ways onto the grass.”

 

Phone:
Teri Sue’s number is 541-343-5028

Children and Guests are Welcome:
This is a child-friendly home. Teri Sue has toys and DVDs for young children.

Recipes for fermented vegetables can be found in Nourishing Traditions by Sally Fallon Morrell, Wild Fermentation by Sandor Katz, in the Sept ’07 Newsletter, and online.

Cost:
There is no charge for this event. Donations to the Eugene Chapter are always gratefully accepted.

Feb 27: Old Fashioned Fat Rendering Party

Community Food Preparation Event

Saturday, February 27, 2010
1:30 to 3:30 PM
Location:
At the home of Dr. Teri Sue Wright, DVM
2919 McKendrick St.
(in south Eugene)

Directions:
“South Chambers straight through the 28th St intersection (blinking light). Take a right onto McLean (3rd street passed that intersection). Take the 1st right on McKendrick. My house is about 8 houses down (1/2 way) on the right. A large telephone pole marks the top of my driveway. Tan house w/ black trim and red doors; the house sets down off the road. Feel free to park in the driveway, OK to park on the right side of the driveway a little ways onto the grass.”

Phone:
Teri Sue’s number is 541-343-5028

About This Event:
This is a BYOJ party (Bring Your Own Jars).

I first proposed the idea of the “Community Food Preparation Event ” in the August ’09 Newsletter. Teri Sue has volunteered her home, and a whole bunch of fat for this event.

I don’t know if a “Fat Rendering Party” is a traditional event, but it sounds like something you would be more likely to hear about happening in pioneer days than in modern America. This is not a class so much as a get-together and an opportunity to prepare food in the company of other like-minded people. Experience hands-on participation and discussion about rendering beef, lamb and pork fat into useful lard and tallow.

Children and Guests are Welcome:
This is a child-friendly home. Teri Sue has toys and DVDs for young children.