Learn how to integrate maple sap, maple syrup, and pine needles into fermented soda, vinegar and pickles!

​In the early spring of cold climate areas there are a handful of wild foods that are prized for their wonderful flavor. From the native ramps (wild leeks) to invasive garlic mustard, we have a short window to taste the first signs of spring and new growth.

This virtual workshop will cover the basics of lactic acid fermentation to preserve seasonal foraged ingredients. We will focus on how to use salt brines, sauces, and pastes to ferment and preserve ramps, garlic mustard, and wild alliums broadly.

This is NOT a ‘how to forage’ or plant identification workshop, and specifically focuses on fermentation techniques. However, we will touch on the best practices for harvesting ramps, as well as the importance of harvesting invasive plants and developing a relationship with them.

Jump on zoom for this presentation to learn everything you need to know ferment these ingredients with confidence and creativity.

All who register will receive a recording of the workshop. However, attending the live session is always encouraged in order to have the best experience catered to your needs and desires.