Fermented Homemade Condiments Workshop
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Join Wendy to learn different ways of making fermented condiments at home! We will prepare and taste test fermented whole grain mustard, avocado oil mayonnaise, and cranberry apple chutney (just in time for Thanksgiving!). Fermentation preserves these foods so they last months in your fridge, and it’s satisfying to boost your gut health while enjoying homemade condiments you love. Participants will take home the recipes as well as jars of whole grain mustard and cranberry apple chutney.
Class is held inside the climate controlled Center for Rural History. Space is limited and registration is required.
Register here: https://schumacherfarmpark.org/fermented-homemade-condiments
Meet your facilitator! Wendy Porterfield is a WI native with a passion to grow, forage, preserve & prepare food in ways that nourish & bring joy. She formed Root to Table with Wendy as a way to coach others in building a deeper connection to their food—for better health & a more sustainable life.
Class is held inside the climate controlled Center for Rural History. Space is limited and registration is required.
Register here: https://schumacherfarmpark.org/fermented-homemade-condiments
Meet your facilitator! Wendy Porterfield is a WI native with a passion to grow, forage, preserve & prepare food in ways that nourish & bring joy. She formed Root to Table with Wendy as a way to coach others in building a deeper connection to their food—for better health & a more sustainable life.
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Where is it happening?
5682 Highway 19 , Waunakee, WI, United States, Wisconsin 53597
Event Location & Nearby Stays:
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Host or PublisherSchumacher Farm Park
