Freestone
The Freestone Fermentation Festival was a great experience. I just wish with the 3 cameras we brought (kids, husband and mine).. SOMEONE would have taken a picture or two!!
I loaded up most of my Pickl-its, liters of golden beet kvass, kids, and dear husband and trekked all the way to Freestone, CA. I had no idea where this wondrous little community was before mapping this location after receiving an invite to present a workshop and the Pickl-its. I was a bit wary of traveling – I don’t usually like to go anywhere except Hawaii and that almost never happens…sigh…but that’s a whole other post you probably won’t find that interesting….although there is a severe lack of fermenting going on over there….But back to the festival…
On Saturday, June 21st, over 1,100 people showed up to see, taste and do all things fermented. Sandor Katz was there and I got to chat with him and serve a sample of my kvass – which he thought was quite good 🙂 And he signed my “Wild Fermentation” book too. Thanks Sandor. Michael Pollen was there…some of my fellow friend fermenters were there; Kathryn Lucas from Farmhouse Culture (Sauerkraut), Todd Champagne from Happy Girl Kitchen, several past workshop attendees – I always love to see them and hear how their fermenting projects are progressing happily along…and than tons of new faces and exhibitors, volunteers and more.
I was so busy that I didn’t get to do the rounds to see any other presentations or partake in the Kombucha Tasting event..I did get a few samples that the kids brought to me…and each one was prefaced by “this is not as good as yours, mom”. Darling loyal children. All the Pickl-its quickly found new homes and I learned that I must bring many more next year.
There was some a great band, much merriment, and a nice feeling that if I offered a sample of beet kvass – people didn’t look puzzled but most knew right away what I was talking about. My workshop quickly filled as people came by my table and tried my unusual beet kvass and discovered the Pickl-it jars. The workshop was quick and focused and everyone left with a Pickl-it filled with freshly prepared kvass to take home.
I sure hope I get invited again next year!
Workshops Coming Up!
June is almost here and the workshops dates are filling up – be sure to grab your spot soon.
New – Krazy for Kefir – June 18, Saturday – 10am to 12:30pm (almost full)
Dips, Dressing and Snacks – June 21, Tuesday – 9:30am to noon
This workshop will cover salad dressings and dips, nourishing snacks/small plates and some treats – most of which will have a fermented component. The focus of all the recipes are gluten-free, quick and easy – and delicious! These are some of our favorites at home and are always quickly gobbled up at gatherings. Most of these also travel well for work, picnics and school. Don’t miss this one!
Veggie, Mayo and Ketchup – June 25, Saturday -10am to 12:30pm
This session will cover a summer kraut, green beans, pickles, and of course – mayo and ketchup – all fermented!
Kombucha and Beet Kvass – July 9, Saturday – 10am to 12:30pm
Did you know that several commercial kombucha companies are now adding CO2 to their drinks without listing it on the label? Make your own “real” kombucha – don’t waste your money on “kombucha” soda. This workshop covers two popular probiotic-rich beverages – Kombucha and Beet Kvass – from start to finish including the secondary fermentation. Detailed instructions and tips will insure your success in your own kitchen.