Fermentation: Making Sauerkraut, Pickles and Beyond

Preserving vegetables with live-cultures — this is Lacto-Fermentation, an ancient practice experiencing contemporary revival.  In this hands-on workshop, we will learn about the science, method and magic of “wild fermentation”.  We will transform local, seasonal vegetables into delicious treats. Participants will take some of our preparations to nurture at home. Samples, instruction and recipes will be provided. Please bring two pint canning jars so that you can take home some of our preparations. $60 per person until May 5th, $65 after. www.wellspringinc.org or (847) 946-5565

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Celebrate Terra Madre Day, December 10, 2013!

Celebrate Terra Madre Day, December 10, 2013!

Terra Madre, or Mother Earth in Italian, is a day dedicated to the celebration of local foods.  You can join in the celebration by enjoying our locally produced foods or an endangered food item.  Like endangered animals, many unique traditional foods are facing the risk of disappearing.   In order to slow this process down and highlight these unique food products, Slow Food has established the Ark of Taste.  The Ark of Taste is a living catalog of distinct foods that are vanishing.  Over 200 foods …

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Farm to Fork

Farm to Fork

What’s in Season in Wisconsin?

Communities around the state are bustling at local farmers’ markets. Within the last week, I visited two of them, one in Sheboygan and the other in Madison, Wisconsin. The fruits and vegetables at Farmers’ Markets can sometimes be overwhelming, and it can be a challenge to think of no-fuss ways of getting that fresh market food onto the table. This article features what’s available and shares a few ideas for meal planning.

Berries and Rhubarb: The Pies Have It

Rain hit the earth …

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