News and Blog
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.
After 9 years of farming, joe and I are finally getting around to building a Farm Stand.
We just wanted to grow our own food! Being a good Italian, I am compelled to feed the neighborhood of humankind!
In My Big Fat greek wedding, Mama asks ohn Corbett if he is hungry. He says "No Thank you". Mama says "Good, I'll fix you a sandwhich".
That's kind of a crooked road to farm stand, but you understand my need to feed really good food to folks.
To be continued..............
Vashon College -Lectures for Lifelong Living
Small Livestock Farming
August 6th, 6:30 PM
Lecture by: Karen Biondo
Location: K-Jo Farm
(transportation by bus provided)
Why, can you, how to, what to grow
and how to raise small livestock
(laying and broiler chickens, goats, ducks and more!)
** Single ticket for the event is $10, for seniors and students $7; bus transportation included in ticket price.
*** Tickets are available at: Vashon Bookshoppe, Vashon College (206.408.4022)
Our magical farm world of chaos and color, animals and vegtables invite you to join us as we discover and share the bounty of our piece of paradise.
Our mission is to encourage and inspire local, in season food choices. Delicious food leads to delicous life!
We are farmers, not webbers, so this website is a new work in progress. Please check back as we grow this site along with our other animal and vegetable crops!
Thank you for visiting.
Come back soon!