Check out this month’s Digital Conversation with Alysha Stehly and Chris Broomell of Vesper Vineyards and Triple B Ranches. Be sure not to miss their stop on the upcoming San Diego County Farm Bureau’s Farm Tour Day.
And Don’t forget to read our June Newsletter!
To get you excited for the evening’s activities, we’re revisiting our interview with Peter Halmay of the San Diego Fishermen’s Working Group.
A Conversation with Peter Halmay from SFUSD on Vimeo.
There are still a few tickets left! Buy yours here. The proceeds from your ticket will assist in Peter’s and The San Diego Fishermen’s Working Group’s efforts in establishing the waterfront fish market of our dreams!
by Erin Batty
May 10th was standing room only at the Triangle building, and emails and calls continue to filter in requesting information about ginger-beer, raw milk cheese, water kefir, and the like. I think this calls for another fermentation class!
Little did I know that fermenting is a passion shared by so many Urban San Diegans. But to my pleasant surprise, the lacto-fermentation class sold out and a sizeable donation was generated for Seeds at City Urban Farm. Thank you to all who attended for your interest, enthusiasm, and participation!
Lacto-fermented foods are uniquely nourishing to the body and open the door to a world of complex flavors. Enhance your sandwich with Stogsdill’s kraut, suit your salad with fermented dressings, make a snack of pickled vegetables, or pair your potatoes with homemade ketchup. There are endless possibilities for fermented foods, if only there were more hours in the day to try them all!
Pickled carrots are elementary. Who is ready to step it up a notch at the next fermentation workshop?
In the meantime, enjoy this surprisingly simple recipe for delicious homemade ketchup…