Slow Food for the Urban Kitchen:
Nourishing Local Food from the Slow Cooker
a demonstration class with food samples
Friday, October 2, 2009, 6:00 - 8:00pm
Judson Memorial Church, 239 Thompson Street
(thompson street at Washington Square South)
subway: a/c/e/b/d/f/v to west 4th street
Eating
nourishing local food during the late fall and winter doesn't need to
be time consuming. Stocks, soups, and stews from sustainably-raised
meat along with breakfast porridges are incredibly warming and
nourishing foods that can be made in a time-saving and inexpensive slow cooker or
crockpot (oven and stove top methods of preparing these foods will also
be shared). Jessica, Maggie and Sarah will demonstrate how to create quick, easy and local
meals - breakfast, lunch and dinner!
Preserving the Local Harvest with Lacto-fermentation
a demonstration class with food samples
Saturday, October 3, 2009, 2:00-4:30 pm
Judson Memorial Church, 239 Thompson Street
(thompson street at Washington Square South)
subway: a/c/e/b/d/f/v to west 4th street
Preserving
the fall harvest can provide you with local food throughout the year
that is delicious and highly nutritious. Jessica, Maggie and Sarah will show you why
fermentation is an easy and inexpensive way to preserve the bountiful
harvest of fruits, vegetables and herbs grown locally. You
will learn about the health benefits of lacto-fermented vegetables and
beverages and how to turn the fall harvest into sauerkraut, kimchee,
chutneys, salsa, and sauerruben. Kombuchas, ginger bug, and whey-based
sodas will also be discussed. |