Join our September Speaker Series and learn to preserve your harvest the really old-fashioned way: with nothing but salt, water and time. Lacto-fermentation is an excellent way to put up crops for the winter and skips the heat of canning. Best of all, fermented foods are delicious and great for your health too! Portland food and garden writer Heather Arndt Anderson will teach you some of her favorite ways to ferment pickles, hot sauce, and more.
Photo courtesy of Heather Arndt Anderson
Heather Arndt Anderson is an award-winning food and garden writer from Portland, Oregon. She is the author of four books on culinary history and the former garden editor of Sunset Magazine. In the garden of her 1892 farmhouse, she keeps backyard chickens and grows a variety of edible crops like heirloom tomatoes and squashes, Korean cucumbers and chiles, and thornless blackberries, as well as elderberry bushes and lovage.
Free webinar. All welcome.
Register for this webinar in advance: https://bit.ly/3go3j2e
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