Join us for our next DIY hands-on classes on August 20th at our new event space Franco’s using the bounty of our local products.  And mark your calendars for September 16th and 17th for classes on fermented foods!

Goats on 5th, Part 2 – Lactic Cheeses – 11am-1pm

In our second cheese making course, we will focus on cheeses made using rennet, both meso- and thermophilic cultures, and how to press cheeses properly.  These basic skills are necessary if you wish to make more advanced cheeses using mold, bacteria, and other techniques such as a washed rind cheeses.

Class space is limited. Once class fills, a waitlist will start. If the waitlist gets long enough, there is a possibility a second class will be added.

Photo: Pablo A. Fernandez

Saving the Seasons – Pickling Vegetables – 2-4pm

Learn about preserving the season’s bounty with another homestead art – pickling! We will learn that pickles are not just made from cucumbers. Using various seasonal ingredients from our local farms we will capture summer in a jar through pickling.

Class space is limited. Once class fills, a waitlist will start. If the waitlist gets long enough, there is a possibility a second class will be added.

Please register separately for the two classes.
$25 per class.