Spring vegetables are coming in, so it's a great time to learn that just about any vegetable (not just cucumbers) can be pickled and probiotic. In this hands-on class, you'll learn how to harness the power of microbes to give you a truly healthful, probiotic living pickle with no hot stove required. Come join Amanda Feifer, author of the upcoming Ferment Your Vegetables cookbook (Fair Winds Press, Fall 2015) and fermentation blog Phickle.com, to taste a variety of spring pickles and find the flavors you love. All participants will make pickles from local vegetables and take them home to ferment.
Seasonal snacks from the Fair Food Farmstand and complimentary beverages from Philadelphia Brewing Co. and Commonwealth Ciders will be served.
***This is a private event. Tickets to Food School events are nonrefundable.
About Amanda Feifer
Amanda is a fermentation enthusiast and blogger intent on spreading the word that bacteria in our food are very good and delicious things. She has written about food locally for Flying Kite Magazine and on her blog, Phickle.com. She teaches hands-on fermentation workshops on topics ranging from yogurt and sourdough to kombucha and kimchi. She tweets @phicklefoods.
About the Fair Food Farmstand
Located in the Reading Terminal Market, the Fair Food Farmstand carries a wide variety of products from more than 90 sustainable farms and food producers in Pennsylvania, New Jersey, and Delaware, including urban farms within the city of Philadelphia. We emphasize local and artisanal foods from small-scale farms and producers, like humanely and pasture-raised meats, poultry and eggs; organic and specialty fruits and vegetables; and raw milk cheeses.
Launched in 2003 to increase access to local food, the Farmstand offers the product mix of the best farmers markets with the convenience and accessibility of a grocery store. The Farmstand is open 7 days a week year-round, providing a steady wholesale market to our vendors and demonstrating the agricultural bounty of our region.
