Preserving for the future, minimising waste, maximising nutrition
Facilitators: Daphne Lambert, online
Do you love wild harvesting, have your own garden or allotment, belong to a community garden or CSA or buy produce at the market? Then this course will give you plenty of ideas of how to preserve food and in so doing, to support health and wellbeing for you and the planet.
Over a series of three sessions we will look at three key methods of preservation. The first session sets the scene for all three looking at the main reasons to stock a larder and the basics of what to store. Then we will move on to explore the wonders of fermenting, drying and making tinctures and tonics.
Event time: Thu 4th Jun 2020 at 10:30am - Thu 18th Jun 2020 at 12:00pm
At a glance
- The art of preserving seasonal foods
- The pleasure in stocking a larder
- Session 1 Thur 4 June – Fermenting
- Session 2 Thur 11 June – Drying & Dehydrating
- Session 3 Thur 18 June – Tinctures & Tonics
The course is the same at all price levels; please select the level you can afford.
All sessions will start at 10.30am BST and finish at 12 noon BST
What will participants gain
- How to harness the healing properties of plants
- How to build food resilience in your kitchen
- An understanding of three methods of preservation
A well stocked larder is a palette of inspiration. It ensures that you have something to eat and share whatever shock befalls our food systems. A store of preserved foods which have been prepared throughout the year are the keystone to your larder each one a delicious memory of past seasons.
Session 1 – fermenting
This covers the benefits of fermented foods, introduction to different ferments and lactic acid fermentation. You will learn how to make sauerkraut and how to incorporate fermented foods into your meals.Key considerations and trouble shooting are included.
Session 2 – drying
You will learn the history & benefits of drying food, the equipment need and how to dry herbs leaves, flowers, seeds & roots.Methods of drying fruit, vegetables and mushrooms will be shown, as well as making powders, crackers and crisps. Correct storage to maintain freshness is explained.
Session 3 – tinctures and tonics
What is a tincture and why and how to make one? Daphne outlines the bioactive components and benefits of apple cider vinegar.You will get an overview of easy to grow herbs for making tinctures. The adventure of wild gatherings – nettle, elderflower/elderberry, meadowsweetoxymels, shrubs, tonics and cocktails complete the course.
You will need to have a Smartphone, laptop or computer that can interact with others in the course. Sign up to Zoom platform is free.
We will send you instructions in advance of the first session. Attendance at all three sessions is required.
Daphne has cooked, studied, taught and written about food all her adult life. She has run a nutritional consultancy practice for over 25 years working with schools, colleges and organisations looking at ways to nourish well being. Daphne is the founding member of Greencuisine Trust and brings her passion for food that truly nourishes, body, mind and soul, together with diverse experiences in the world of food, to her work as a nutritionist & educator within the Trust.Visit Tutor's Website
"I really enjoyed my experience on courses with Daphne Lambert. She is an excellent teacher who shares her thorough, up to date knowledge about nutrition and the impact of our food choices on the planet. "
- Susie van Marle
"Daphne demonstrates her extensive skills with confidence, attention to detail and humour. I strongly recommend her courses."