The abundance of autumn is one of the greatest joys in homestead life. Whether you are growing this food yourself or harvesting wild foods, the fruits of a year's growth is well earned and most welcomed. Now it is time to think like a squirrel! Did you know that squirrels go so far as to dry mushrooms for winter storage? We humans have spent thousands of years perfecting recipes and methods for preserving most foods we consume throughout the winter months and through the following spring. If you have ever eaten canned blueberry jam or dried meats in February that you harvested months prior, you know how gratifying it truly is to prepare wild and wholesome foods for the eating later on. In this class we explore a few methods (both modern and traditional) for putting by the fall harvest.
Given that we cannot possibly cover the gamut of preservation methods in detail, we will give you the skills and confidence to replicate a handful of these processes. In this two day class we will gather and process various kinds of nuts, explore multiple ways to dry meat/plants/fruits, learn a few recipes for pickling and fermentation, and demystify hot water bath and pressure canning. Additionally, we will cover how to process all the different cuts of meat from a deer—which cuts become steak, sausage, canned meat, and broth.
This class is a collection of learnings from the past decade of studying wild foods and preservation. It is an ongoing study in the inspiration of healthy and enriched subsistence living. With a little shared wisdom passed down through the ages we too can take sustenance and nourishment into our own hands and revel in the memory of summer sunshine in the blueberry fields, while eating pie by the woodstove in a snowstorm.
Early Bird Price (Before October 1st): $225
Regular Ticket: $275
What to bring // Camp sites
Primitive camping is available for students. Please come prepared! If you plan on camping on the land, bring your own tent and sleeping gear, rain gear, camping supplies, eating dish and utensils, and food for the weekend (running water, kitchen and fridge are available on site). Please also bring a notebook and pen, knife, and a couple of mason jars—two pint and two quart. Additional items that would be helpful include digging knife/trowel, harvest basket, and camera.
Students 12 and up are welcome with accompanying adult and their own ticket