Please RSVP below so we know how many people to expect!
When: Sunday, October 27, 2019 1-6 pm
Where: Merrywood Farmhouse at Great Day Gardens- 2261 Thomas Jefferson Road, Forest VA
What: Demonstrations by fermentation enthusiasts. There is no fee for the festival, but we do suggest a $20 donation to go toward the speakers who are donating their time.
What to bring: Your homemade ferments to share (please label with ingredients), cultures to share (SCOBYs, sourdough starter, mothers, bleu cheese mold…), jars to take home ferments, curious minds!
Kids are welcome, to sit in on demonstrations, but please be responsible for your child if they are being disruptive to other people in the workshop. We have lots of space for them to run around outside if they are old enough to be left unattended.
Session 1- 1:00-2:30 pm
Making Natural Dyes from Food Waste, taught by Carolyn Murphy. Carolyn will demonstrate the process of using scraps from your fermenting forays (like onion skins!) to dye cloth. Participants will get the chance to steep their own patches and thread.
Making (Hard) Cider at Home, taught by Mark Angelini, Cider is one of the easiest and most rewarding fermented beverages to make at home! Mark will discuss equipment, apple selection, pressing, and the various basics of the actual fermentation process from yeast to bottling.
Session 2- 2:45-4:15 pm
Vegetable ferments, taught by Katherine Herman of Gathered Threads. This class will provide step by step instructions for how to create and care for vegetable ferments, plus how to use them to bring ordinary side dishes, entrees, and baked goods to life.
Rise Up with Sourdough taught by Michael Grantz of Great Day Gardens. Learn how to make quality artisan bread in your home oven. We will cover sourdough and yeast bread baking without sugar or oil. This class will be especially good for those who have kept a sourdough starter or have some baking experience.
Charcuterie and curing meats with Daniel Key. This will be a talk and demonstration on making your own country ham and prosciutto with information about curing bacon as well. Daniel will bring some samples of country ham for folks to try and participants will walk away with copies of all the recipes he is using.
Session 3- 4:30- 6:00 pm
Kombuchas for all moods, taught by Nancy Maurelli. This hands on, experiential class will take you through the steps of turning sweetened tea into refreshing probiotic deliciousness. Come prepared to observe, participate, taste, ask questions and share your experience. Please bring container with tight fitting lid if you want to take home a SCOBY (kombucha culture).
Brewing Wild Beer with Jennings Carney of Pen Druid Brewery. Jennings will be discussing the various methods and approaches to beer making and Pen Druid’s use of indigenous yeasts and bacteria for fermentation. Also discussed will be spontaneously fermented and blended beer making and the use of fruits in beer.