{fsc academy announcement} A New Venue

We are happy to announce that along with The Arts Center, All Good Bakers, The First Unitarian Society of Schenectady, that we have a FSC Academy venue in Saratoga County.

The lovely Brookside Museum in my town of Ballston Spa, NY! Brookside Museum is the home of the Saratoga County Historical Society and also has a whole host of programming.

Liz, Home Dairy Instructor, stretching mozzarella

We are offering our first batch of classes starting August 7th with Waterbath Canning taught by yours truly! Along with Liz’s Home Dairy 1o1, Deanna’s Jams, Jellies, Preserves: What’s the Difference? and Erika’s Makin’ Bacon class, we are happy to announce we’ve added a fermentation class. Welcome Elissa Kane to the FSC Academy teaching roster as the fermentation instructor!

Fermenting Abundance – Preserving Veggies

From kimchi to kombucha, fermented foods have been part of culinary traditions around the world for as long a humans have been storing food for the future. Our great-grandmothers probably were experts. In this hands-on workshop, we’ll review the basics of pickling vegetables through the process of lacto-fermentation, connect with some great resources, taste some samples, and make our own fermenting foods to take home. We’ll prepare two ferments, and depending on the seasonal abundance, we’ll make sauerkraut, kimchi, dilly beans, pickles, salsa or chutney with locally available ingredients when possible. All vegetables can be fermented – so find out how to get the most out of your garden, your farmer’s market and CSA.

Home Dairy 101: fresh ricotta straining in butter muslin

All classes can be paid for at the door with credit card, cash or check made out to From Scratch Club. (48- Hour cancellation policy in effect) Registration is required and can be done in our FSC Academy store: From Scratch Club Store.

Basics in Waterbath Canning: August 7th 6:30-9:00pm
class description & registration —>  HERE

Food Preservation 101: August 15t,h 6:30-8:30pm
class description & registration —> HERE

Jams, Jellies & Preserves: What’s the Difference? August 22st 6:30pm-9pm
class description & registration —> HERE

Home Dairy 101: August 28th 6:30-9pm
class description & registration —>HERE

Makin’ Bacon September 11th 6:30-8:30pm
class description & registration —> HERE

Fermenting Abundance- Preserving Veggies September 18th 6:30-9pm
class description & registration —>HERE

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Categories: Classes, 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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Trackbacks/Pingbacks

  1. {FSC PODCAST} Episode 6: Preserving the Bounty | FROM SCRATCH CLUB - August 30, 2012

    [...] * For more information on food preservation methods, see the National Center for Home Food Preservation or take Christina’s FSC Academy class! [...]

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