CLASSES AT CURIOUS FARM
SAUERKRAUT CLASSES – calendar and description
PICKLE CLASSES – calendar and descriptions
Why Take Classes at Curious Farm?
Curious Farm classes are small, lively, and empowering. Students will leave each class with the equipment and confidence necessary to continue making pickles and other vegetable ferments at home. There always is time for tasting finished ferments, for working with a wide assortment of vegetables, and for answering all sorts of questions about the vegetable fermentation process.
Eating fermented foods may be good for your family’s health! Live-cultured sauerkrauts, kimchi, and pickles not only taste good, they’re good for us. The fermentation process infuses the vegetables with beneficial probiotics. The vegetables are never heat-treated so their healthy goodness is retained and, indeed, intensified by the fermentation process.
Cathy Smith has been making delicious live-cultured foods with her garden’s bounty for several years. She has shared Curious Farm sauerkrauts, kimchi, and pickles at the Beaverton Farmers Market, New Seasons Market, and Food Front Co-op on NW Thurman Street. Now she sells Curious Farm live-cultured foods at Food Front Co-op and direct from her small farm. And, when you take a class at Curious Farm, you get $1/off each jar of Curious Farm products the day of the class. This lets you take home a little ”sour power” until your own delicious sauerkraut or pickles are ready!
Every batch of sauerkraut or pickles is different — because of the season and because of the water/sugar content in the vegetables themselves. In her classes, Cathy shares hard-won tips for coaxing the very best flavors and textures from vegetables during fermentation. She also will help you develop your own recipes by teaching you how to think about plant families and how vegetables, herbs, and spices grow through the seasons.
“Today’s class on making sauerkraut, kvass and pickled vegetables at Curious Farm was awesome! Cathy is a great teacher–patient, knowledgeable and fun–and her handouts were excellent. We sampled many foods and talked and laughed our way through slicing and dicing as we learned the health benefits of fermentation and even some gardening tips! I can’t believe I learned so much in 3 hours! After making my first batch of sauerkraut in class, I felt plenty empowered to come home and make another batch of pickled vegetables, and a beautiful batch of kvass. Cathy’s taken DIY fermenting to new heights of creativity and fun. Can’t wait for the next class at Curious Farm!”
“Your classes are the best. Such a fun way to spend a morning and we get an incredible end-product as well. Your enthusiasm and love of fermentation radiate when you teach and when you talk about the pickles.”
“The class was great fun. J, S, and I talked about that as we drove home. Think they’re ready for the Sauerkraut Class! As we sat after our jars were filled and I was looking at the colorful jars on the table – I kept thinking of kaleidoscopes – and what beautiful color combinations our veggie pickles would make. Martha Stewart has nothing to compare! We could probably sell them as art!! Certainly artisan. And walking into my kitchen this am was greeted with the beautiful jars. Think greens beans will be next – I have lots of fresh dill and beans and don’t want to waste them. Fresh dilly beans – - yummm.”
“Thanks for the wonderful class. I love looking at my beautiful, colorful jars on the kitchen counter every day ”
News about Upcoming Curious Farm Classes: