Traditional Food Weekend: The Culture of Food - June 5, 6,and 7, 2009

Traditional Food Weekend

The Culture of Food

 June 5, 6,and 7, 2009

(10am-4pm each day)

Join us for one, two or all three of these offerings!

      June 5, 2009 Fermented Beverages: Beer, Wine, Soda Making and more!

Join us for this fun and inspiring day. Learn how easy it is to make beer, wine, meade and soda in your own kitchen. Learning hands on participants will leave feeling confident in making their own beverages at home. Discussions about influencing your beverages with herbs for promoting health as well as instruction on how to make your own vinegar will be included. Each person will leave with a bottle that we cork together as well as a soda culture to get you started.

      June 6, 2009 You are What you Eat!Wild Food and Fermentation for Health.

In the morning we will be inspired by an overview of the wild plants available throughout the seasons. We have put together a delightful slide show that will inspire you to bring wild plants into the kitchen. In the latter part of the day we will learn to promote health through time honored food preservation practices. Fermented food is made by a technique that relies on the breakdown of carbohydrates and proteins. The results are delicious food that is beneficial to overall health. In addition we will bring wild plants into our fermentation process, adding seaweed to sauerkraut, roseships to soda, wild berries to a fruit treat and more! Join us for this fun day as we learn hands on to make fermented food that can be easily crafted in your own kitchen. Participants will be treated to a lunch which will include lacto-fermented food, recipes, inspiration and a sour dough starter (made from Linda’s grapes) to take home.

     June 7, 2009 Home Cheese Making: Mozzarella, Feta and more!!

Making cheese at home is easy and fun! Join us as we explore the lost art of home cheese making. We will create and sample several simple cheeses that can be cultivated at home including: Paneer (an East Indian staple), basic farm cheese (a hard cheese historically created on the small family farm), Chevre (a soft spread able goat cheese). Mozzarella and feta. After learning to make kefir, we will transform this fermented milk beverage into soft spread able cheese and a condiment that can be used in place of sour cream. You’ll also learn some cooking ideas for whey, an abundant by product of cheese making. Students can build on this introduction to create many varieties of cheese at home. Includes instruction, inspiration, samples, cheese to take home, recipes and a cheese culture to get you started.

Registration Information

(fee includes recipes, cultures to take home and a whole and wild food lunch)

All 3 sessions will be offered at K-Jo Farm on Vashon  Island. We'll be making cheese from K-Jo Farm raw goat milk and other island raw cow milk.

Directions will be sent.

Instructors: Linda Conroy and John Holzwart

Linda Conroy and John Holzwart are the proprietors of Moonwise Herbs and Brooms. Linda is an herbalist, cheese maker as well as a whole and wild food enthusiast. She has been sharing about food preservation for over a decade. John Holzwart, has been practicing and teaching the art of wild foraging as well as wine,beer and soda making for years. To learn more visit www.moonwiseherbs.com

Site host: Karen Biondo, Joe Walling & K-Jo Farm

We are a colorful, lively 5 acre, intensive farm and garden We raise dairy goats, laying and meat chickens, pigs and vegetables. K-Jo Farm has been a featured farm for the King County Harvest Celebration. Visit our website at www.kjofarm.com

Traditional Food Weekend Fees

Single Session      $95

for two sessions   $170

for three sessions  $210

Send a check or money order to: 

K-Jo Farm

20602 111th Ave.  SW

Vashon Island, WA 98070

Directions and other registration information will be sent closer to date of class.

If you would like to stay on Vashon Island for the weekend, we can provide you a list of local accommodations.