GATHERING THE HARVEST Preservation, Fermentation and Wild Food

September 14-18, 2016
Share to printerest Share to fb Share to twitter Share to mail Share to print
A few delicacies that will be prepared from the harvests are: wild nut and seed flour, dandelion and Cleavers coffee and Sarsaparilla root beer. We will make sauerkraut,kimchi, yogurt, sourdough bread and mead as well as discuss many other house ferments such as keifer, miso, beer, wine and vinegar.

The bounty of food at this time of year is stupendous. Every day, full baskets pour in from the gardens.

different nectar creates a range of colour tones in our honey, ready for mead making

But how do we keep all this fresh food?

For most of us who live in Canada, we live in a very strange place for animals built like ourselves. We have to produce all the food for the year in three or four months; the period between hard frosts. If you are living off the land you need to preserve the vast majority of the year’s produce in the last six weeks of summer! Rising to meet this formidable challenge takes most of us years. First, we learn how to grow and wild-harvest enough food to last the long winter. At first much of the abundance goes to waste. So then we need to learn how to preserve and use all that food.

In this workshop you will learn about and participate in age-old traditions of food storage such as fermenting, dehydrating and root cellaring. We will also cover the basics of canning as well as tricks for freezing fruit and vegetables.

We will be harvesting the day’s bounty together, as well as spending a portion of the day learning about and processing gifts from the wild and garden.



Date: September 14-18, 2016 4:00 PM-12:00 PM

Location: The Sacred Gardener | 486 Trail Blazers Road, Golden Lake, K0J 1X0 | 613-625-1106

Event website:

Find it

486 Trail Blazers Road
Golden Lake K0J 1X0
Build your own subscription bundle.
Pick 3 regions for $60