Fermentation Workshop: Kvass & Condiments

event-slider-2017-fermentation-kvaasThe Monadnock Food Co-op will host a free workshop Fermentation: Kvass & Condiments on March 8, 2017 from 6 p.m. to 7:30 p.m. at the Railroad Square Senior Housing Conference Room, 49 Community Way in Keene (next door to the Co-op).

Workshop presenter Celeste Longacre, author of Celeste’s Garden Delights, will describe why probiotics and other microorganisms present in fermented foods are necessary for the health of our gut biome.

Some fermented foods are complicated to make and take a long time to process. But a fruit kvass can be put together in under three minutes, a beet one in about five and fermented mayonnaise and ketchup can be made in ten or fifteen minutes each.

“Celeste will highlight how easy and inexpensive it can be to provide you and your family with healthy, immune supporting fermented foods” said Megan Straughen, Events, Education & Sustainability Coordinator at Monadnock Food Co-op. “We are excited to host this class as we are always trying to find ways to help our customers and member-owners make their dollars stretch farther and give them tools to eat healthy, even when time for food preparation is at a bare minimum these days.”

Registration is required: Visit http://monadnockfood.coop/event/fermentation-kvass-condiments-workshop or call 603-283-5401.

About Celeste Longacre:

Celeste Longacre is the author of “Celeste’s Garden Delights” as well as a blogger for “The Old Farmer’s Almanac” and “Mother Earth News”. She lives sustainably with her husband, Bob, and grows nearly all of her family’s vegetables. She learned how to make fruit kvass nearly six years ago, makes 1/2 gallon a week, and hasn’t been sick a single day since starting to drink it. Visit her website at www.celestelongacre.com.

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