Urban Homesteader Workshop Series, Summer 2017
Do you find yourself at the farmer’s market, ogling gorgeous, locally grown food yet coming home with only a loaf of bread? Would you like to join a CSA but fear much of the share will go unused? If so, this workshop series is for you! Learn how to prepare the beautiful fresh produce, meats and fish we are so fortunate to have available here in Seacoast NH and ME.
Workshops will be taught at Acorn Kitchen in Kittery ME, the perfect venue for intimate, hands on seminars with local culinary gurus. Fear cabbage no longer! This series provides all the skills you need to take advantage of the summer season and beyond. Sign up today!
Each workshop is all-inclusive, providing the materials needed to take your homesteading skills to the next level.
July 28. Cooking the Whole Fish. Amanda Parks, owner of New England Fishmongers, will guide you through the steps of filleting and cooking locally, sustainably caught fish. We will be working with the Catch of the Day – whatever the fishermen are bringing in that week.
Amanda Parks was introduced to rod and reel fishing through her food system and fisheries work and was hooked after her firt day on the water. Soon after, Amanda partnered with Tim Rider, captain of the F/V Finlander, to set up New England Fishmongers, a boat-to-consumer business that pays fishermen a fair wage for their catch. New England Fishmongers sells only line-caught fish from sustainably minded fishermen.
Aug. 13. Kombucha Kreation. Kombucha is a fermented beverage that contains probiotics and other important compunds to boost gut health. Learn the steps involved as well as important tips and tricks for creating the best tasting end product. You will need to bring your own glass jars for this workshop. Detailed information will be sent to registered participants.
Helen Leavitt will be leading the workshop. She is an herbalist, gardener, and fermentation enthusiast with over a decade of experience connecting people with plants on the Seacoast. As an avid homebrewer she combines her love of herbs and alchemy, producing fermented beverages with freshly foraged and handcrafted ingredients.
Aug 25. Lacto-Fermentation for Better Health. Using the simple technique of lacto-fermentation, Alison Magill of The Well Cultivated Life, will teach you how to make your own yogurt and use the probiotic-rich whey to ferment cabbage as well as other vegetables. We will fill your jars with the best of the season’s local vegetables and learn this fermentation technique that boosts nutrients and aids digestion. Participants will need to bring two quart size canning jars and 2 pint size canning jars for this workshop. All other supplies and materials will be provided.
Alison Magill is a passionate food lover and tireless advocate for a local, just and delicious food system. She began her food journey in her parents vegetable garden where she first became enamored and amazed at the wonder of plants. She spent many years involved with cooperative food stores before helping to found Slow Food Seacoast. Fermentation combines her love of plants, fascination with chemistry, and desire for self-empowered health care into one beautiful jar of goodness.
Sep 10. Cut, Cook, Carve: Chicken. Join Jeremiah Vernon of Vernon Family Farm as he demonstrates the art of using the whole chicken from beak to feet. You will learn the proper technique of cutting a whole chicken as well as how to incorporate all the edible parts into your cooking. You will never go boneless again!
Vernon Family Farm is owned and operated by Jeremiah and Nicole Vernon who purchased the 33 acre Newfields property in 2014. Their farm store is a celebration of the flavors of the farm and other local producers, offering their famous chicken, mushrooms, vegetables, flowers, honey, farm pops and pork, as well as local beef, maple syrup, raw dairy, eggs, bread and more. Visit the farm and see chickens out at pasture, rare-breed Mangalitza pigs roaming the fields and the flourishing vegetable and flower gardens.