{FSC ACADEMY} summer classes, an update!

The last time I wrote about FSC Academy, it was to debut the business with news of classes at The Arts Center in Troy, NY. Now, almost two months later, I’m happy to announce ALL of our summer 2012 classes and also our new FSC STORE, www.FromScratchClubStore.com, where you can register for all the classes (except The Arts Center) and in the near future order: DIY supplies, signed books from our visiting authors and also sign-up for very special classes taught by said visiting authors.

We are trying our very best to hold classes ALL over the Capital Region, so we hope to have a Saratoga Springs/Ballston Spa location locked down soon. In the meantime, you can always order a “Class in a Bag”!

We are in full-swing, some of our classes are already sold out or close-to-selling out so check out the schedule and sign up! -Christina

These affordable, accessible, low-key, introductory, small-enrollment demo classes will be taught by the ladies and friends of FSC in two formats: On-location at various community spaces & in your home or workplace: Classes in a Bag.

On-Location Community Spaces =Classes taught at various commercial kitchens around the Capital Region.

{THE ARTS CENTER, TROY NY}

Waterbath Canning 101 SOLD OUT!
SUNDAY June 10, 2012 — 1:00 PM to 03:30 PM Instructor: Christina Davis
Blogger, Food Swap Host and local food/farming advocate, Christina Davis will walk you through the basics of pickling and boiling-water bath canning. The class provides an intensive up-close opportunity to learn to make pickled vegetables & the basic safety and techniques to return home to ‘put up’ the summer’s bounty. The participants will go home with a small jar of that day’s work and a booklet with corresponding recipes.

Makin’ Bacon-SOLD OUT
SUNDAY June 24, 2012 — 02:00 PM to 04:00 PM Instructor: Erika Tebbens
Want to enjoy the taste of home-cured bacon? We will you show you the step-by-step process- cure your own bacon at home in just 1 week. We review the basic science behind curing as well as a brief history of curing meat. Then we show you how to cure and season pork belly to turn it into the best bacon ever. We also bring a finished pork belly to roast, which we then slice and cook up so that all attendees can sample what their portions will taste like in a week.

Brioche Workshop
SUNDAY July 8, 2012 — 01:00 PM to 04:00 PM Instructor: Ginny O’Neill
A gold standard, Brioche is always in style. In this hands-on work shop, students will make a classic basic brioche dough and complete pastries using brioche.

Waterbath Canning 101 SOLD OUT!
THURSDAY July 12, 2012 — 06:00 PM to 8:30 PM Instructor: Christina Davis
Blogger, Food Swap Host and local food/farming advocate, Christina Davis will walk you through the basics of pickling and boiling-water bath canning. The class provides an intensive up-close opportunity to learn to make pickled vegetables & the basic safety and techniques to return home to ‘put up’ the summer’s bounty. The participants will go home with a small jar of that day’s work and a booklet with corresponding recipes.

Jelly, Jam, Preserve: What’s the Difference? 2 SPOTS LEFT
SATURDAY July 21, 2012 — 01:00 PM to 03:00 PM Instructor: Deanna Fox
This class will explore the differences between the various types of fruit spreads. Students will learn how to choose commercially-available pectin, how to tell if the spread has “set,” and will receive take-home instructions for making their own pectin from apples and lemons. Students will also learn about preservation methods for their fruit spreads (primarily, hotwater bath canning and freezer methods), receive instruction on what type of jars and containers to use, and will be able to hot-water process their fruit spreads for extended shelf life. Students will also receive brief instruction on the “science” behind preserving fruit spreads (for instance, why no-sugar fruit spreads aren’t good candidates for hot-water bath canning). Students will also be able to make a half-pint each of jelly, jam, and a no-sugar fruit spread (types of fruit used will be based on seasonality).

Summertime Condiments
SUNDAY July 22, 2012 — 01:00 PM to 03:00 PM Instructor: Christina Davis
The secret is out: making your own mustards, ketchups and BBQ Sauces are extremely easy and user-friendly. In this class, participants will be able to go home with the knowledge and basic techniques to create flavorful summertime favors at home! Basic Ginger & Garlic Mustard, Classic Ketchup & Rhubarb or Sweet Pepper BBQ Sauce will be covered.

DIY Home + Body Sampler
SATURDAY August 4, 2012 — 01:00 PM to 03:00 PM Instructor: Deanna Fox
This class will explore ways to clean house using all-natural methods and also receive instruction on how to choose natural kitchen ingredients to match a variety of hair and beauty needs. Students will learn about the
powers of vinegar, baking soda, borax and lemon to clean a variety of household items. Various projects you will learn is a all-purpose cleaner, laundry detergent body scrub and butter.

The Art of Tarts 3 SPOTS LEFT
SUNDAY August 5th, 2012 — 01:30 PM to 04:00 PM Instructor: Ginny O’Neill
In this hands-on workshop, students will prepare both sweet and savory tart doughs and fillings. Completed tarts to shared and taken home.

Food Preservation 101
SUNDAY August 12, 2012 — 01:00 PM to 03:30 PM Instructor: Christina Davis
In this class is filled with the basic information you need to know to get started in preserving the summer bounty! We will cover various methods on preserving fruits and vegetables including: dehydrating, freezing, drying, freezing, simple refrigerator pickles, infusions, delicious fruit compotes & freezer jam, fermentation, and a very quick overview to water-bath canning, pressure canning and vacuum sealing. You will also get tips on tools of the trade and following basic safety rules to create food that will last beyond that last harvest.

Home Dairy 101 SOLD OUT
WEDNESDAY August 15, 2012 — 06:00 PM to 08:00 PM Instructor: Elizabeth Russell
Join From Scratch Club’s Liz to learn the basics of home dairy processing. With hands-on demonstrations students will learn to make homemade yogurt, quick and easy mozzarella cheese, ricotta cheese and paneer, an Indian frying cheese. Students will also take home recipes and resources to gather the ingredients and make their own home-cultured buttermilk, kefir and other cheeses.

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{ALL GOOD BAKERS/REGISTER HERE}

From Scratch Club has teamed up with the Farm-To-Bakery, All Good Bakers, to present a series of our FSC Academy classes. Classes offered are a variety of DIY projects from Home Dairy (soft cheeses, yogurt & butter) to jams to canning & preserving the harvest. The classes are intended to be affordable, accessible, low-key, fun, small-enrollment demo classes taught by the ladies in a casual atmosphere!
Classes are $45/person and are on Tuesdays starting June 26th (except Leah’s Kids Class) and running all summer long!

Water-Bath Canning Basics by Christina: Tuesday, July 3rd, 6:30-8:30pm, $45/person Limit: 9 

Canning is a tried and true method of preserving food that has enjoyed renewed interest with the resurgence of DIY methods, and  eating “local and organic”. Christina Davis will walk you through the basics of pickling and boiling-water bath canning. The class provides an intensive up-close opportunity to learn to make pickled vegetables & the basic safety and techniques to return home to ‘put up’ the summer’s bounty. The participants will go home with a small jar of that day’s work and a booklet with corresponding recipes.

Home Dairy 101 by Liz: Tuesday, July 10th, 6:30-8:30pm, $45/person, Limit: 9
Join From Scratch Club’s Liz  to learn the basics of home dairy processing. With hands-on demonstrations students will learn to make homemade yogurt, quick and easy mozzarella cheese, ricotta cheese and paneer, an Indian frying cheese. Students will also take home recipes and resources to gather the ingredients and make their own home-cultured buttermilk, kefir and other cheeses.

Jelly, Jam,Preserve-What’s the Difference? by Deanna: Tuesday,July 24th, 6:30-8:30pm, $45/person, Limit: 9
This class will explore the differences between the various types of fruit spreads. Students will learn how to choose commercially-available pectin, how to tell if the spread has “set,” and will receive take-home instructions for making their own pectin from apples and lemons. Students will also learn about preservation methods for their fruit spreads, receive instruction on what type of jars and containers to use, and will be able to hot-water process their fruit spreads for extended shelf life. Students will also receive brief instruction on the “science” behind preserving fruit spreads. Students will also be able to make a half-pint each of jelly, jam, and a no-sugar fruit spread (types of fruit used will be based on seasonality).

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Class in A Bag= We will grab our big totes, filled with local ingredients & supplies, and come to you! With a minimum of you & 4 friends/family members/co-workers, we will come to your home or workplace to teach a class of your choice! Each class will be 2 or 2.5 hours in length (unless otherwise noted) and will include a 30 minute prep & 20-minute clean-up period.

Our Summer Semester Class Listing (June through Mid-September) is live!

SPECIFICS

*These classes are between 2-2.5 hours. We will also need 30 minutes before & after these classes to set up & clean up. (a total of 3-3.5 hours)

*Each class is $45/person, with a minimum of five (host + four).  
This price includes material fees.

*Each participant will take home a FREE small gift bag & booklet on the subject w/ recipes, helpful tips and “where to buy” local listings. There are additional gift bag items, ranging in price from $5-25, to add if the host desires. SPECIAL

* PRICING: *Each class is $45/person, with a minimum of five (host + four). If you get 5-6, every participant is $40
7 or more and everyone is $40 and the host is free! All prices includes material fees.

*Registration Process: You can order the classes online at our new store. A non-refundable $50 deposit is due at time of registration online. At time of registration you will give us a handful of dates you would like the class. Christina will check with the teachers and then call/email you back with a final date.

*Final Payment: Once we arrive for the class, we will take the remaining payment via Visa, Mastercard credit or debit cards, check or cash.

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FSC ACADEMY FACEBOOK PAGE

FSC STORE: REGISTER FOR CLASSES

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Categories: FSC Academy

Author:Christina

Finding her true calling, connecting people to their local foodshed, Christina is the Editor & Founder of From Scratch Club and a proud CSA Member & Market Crew member of Kilpatrick Family Farm. At the homestead, she is the Chef de Cuisine, Master Baker & Head Food Preservationist to her husband Charles and their 2 year old son, Miles Jae. Although always a supporter of local, sustainable, humane and whole foods, Chris is now on a serious mission to bring those principles into her kitchen due to Miles Jae’s multiple food allergy diagnosis, asthma and the rare disease, EE. All of her recipes are dairy, soy, tree nuts, peanuts, gluten/wheat, pea, corn & sesame free.

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6 Comments on “{FSC ACADEMY} summer classes, an update!”

  1. Dianna
    June 2, 2012 at 7:11 am #

    this is awesome! I am truly impressed.

  2. June 10, 2012 at 3:00 pm #

    I love your blog! I have mentioned you on my sweet blogger-to blogger awards page! check it out! http://darlacooks.com/2012/06/10/awards-page/

Trackbacks/Pingbacks

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  2. {diy treat} Homemade Magic Shell, Demystified | FROM SCRATCH CLUB - June 19, 2012

    [...] Note: Our ‘community voices’ series rolls along with swapper, and now FSC Academy teacher, Leah A. who is back with another hot swap item, Homemade Magic Shell. Food Allergy friendly w/ [...]

  3. {giveaway & event} Alana is coming *back* to town! | FROM SCRATCH CLUB - July 1, 2012

    [...] I’m excited to announce that due to Leah’s smart thinking, Alana Chernila voice of Eating from the Ground Up and author of The Homemade Pantry, is coming back to the area for a book buying-n-signing at the Delmar Farmers Market THIS SATURDAY, JULY 7th, 9-1pm.  We will be sharing a tent with Alana with samples from her book, some helpful tips for quick refrigerator pickles (a gateway project to waterbath canning!) and information on our FSC Academy classes! [...]

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