The YSFP is all about fermentation this fall: former Lazarus summer intern Cody Hooks is running canning classes for New Haven natives, Farm Manager Jeremy Oldfield just gave a demo on how to DIY sauerkraut, kimchee and kombucha, and next month we’ll be hosting the guru himself, Wild Fermentation author Sandor Ellix Katz, for a talk about his years experimenting with miso, mead, and more.
To get you up to speed before Sandor’s talk, the New York Times has a number of articles on fermentation and microbiology this week: check out Sandor visiting friend of the YSFP (and former Chewing the Fat speaker!) David Chang’s Momofuku and answering questions about at-home fermentation, plus a piece about the microbiologist partnering with chefs all over the country to help them understand the scientific underpinnings of fermented flavors.
The thing about growing your own is that sometimes you end up with more than you can handle: right now the Yale Farm is experiencing a glut of green beans, tomatoes, eggplants, and summer squash. The best way to deal with the abundance? Pickle and/or preserve it, making sure that we’ve got lots of locally produced plenty to see us through leaner months. Soon we’ll be canning paste tomatoes for sauce to be used on pizzas in the winter and spring, and making dilly beans for mid-December snacks.
If you’re interested in learning the ins and outs of pickling and preserving (and why one isn’t necessarily the same as the other), we’ve got lots of opportunities coming up: on Thursday, September 6, Farm Manager Jeremy Oldfield will host a pickling workshop on-site with some of our homegrown produce, and on Thursday October 18, Sandor Ellix Katz will come talk about the benefits of making and eating lacto-fermented foods. Sandor is the author of Wild Fermentation, which is widely considered the bible of at-home pickling. Both events are free and open to the public, though space for Jeremy’s workshop is limited— and filling up quickly! RSVP to firstname.lastname@example.org if you’d like to attend.
In the mean time, we’ve posted about preserving and pickling before! Here are some recipes from our archives: