The winter harvest might be smaller than summer’s, but that’s no excuse to stop celebrating all that our local farms have to offer! Let master food preserver Kristen Westcoat show you how to brighten up these shorter days in this class on celebrating the simple joys of the at-home ferment. We’ll explore everything there is to know about preserving with sugar, acid, and bacteria: how to adjust brines, vinegar vs. salt pickling, quick vs. processed pickles, and the basics of fermentation. On the menu: blood orange marmalade; spicy pickled celery; sauerkraut with turmeric and ginger; salt-preserved lemons; cultured butter; and home-fermented ginger beer. A light meal will be served to compliment the day’s newly-preserved goodies, and you’ll leave with a jar to take home!