Visit our inspire page to book FARMcurious home demonstration!
Posted on Monday, October 11, 2010 |
The ideal gift for the urban homesteader in your life.
Learn to make real beef jerky, smoky homemade bacon, and bagel-ready cured salmon with Jam it, Pickle it, Cure it author Karen Solomon!
One part ultimate foodie adventure, one part make-your-own party platter, this hands-on workshop serves up a deliciously curated collection of some of our tastiest homesteading skills: cheesemaking, meat curing, fermenting, and jamming!
Learn to make burrata, mozzarella and fresh chèvre in three hours while you sample some thoughtfully paired local & sustainable wines--our most popular class! Book early to get the early bird rate!
The easiest system for making fermented vegetables at home with no mold, no slime, and no hassle!
Learn to make four of the best beginner cheeses in one fantastic, hands-on workshop: ricotta, feta, yogurt & crème fraîche.
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