From our organizers:
Whether you’ve pickled and preserved your own produce at our Learning to Pickle + Preserve class (September 6th) or simply love the bright, crisp taste these methods add, we’ll teach you how to create a dish that celebrates these ingredients.
In this class you’ll get a brief overview of how to pickle and preserve then dive right in to cooking a meal that incorporates preserved lemons, pickled beets, beet green kraut, and lacto-fermented ginger carrots. We also encourage you to bring any of your own preserves that you’d like to learn how to cook with!
Whey Brined Pork Roast with Caramelized Onion and Preserved Lemon Gravy
Green Salad with Pickled Beets, Fermented Carrots, and a Preserved Lemon Dressing
Mashed Potatoes with Beet Green Kraut-Chi and Fresh Herbs