Pickle Some Veggies With Fair Food Philly at Phoodie.info: The New ...

Have you ever wanted to learn how to can tomatoes? Stretch a ball of mozzarella? What microbes work to make the perfect sauerkraut? (We can?t say we?ve ever wondered about the last one, but we?re interested.) Well, you?re in luck. Fair Food Philly has paired up with Reading Terminal Market to host a series of workshops focusing on honing sustainable skills in the kitchen. Besides learning some awesome new skills, there will be snacks from the Fair Food Farmstand and beers thanks to Victory Brewing Co. Tickets are on sale here. Hurry though, the first class is coming up on June 25th. Check out a detailed description of each workshop after the jump.

FUN WITH FERMENTATION: BASICS
Instructor: Amanda Feifer, blogger at phickle.com
Come ready to chop, pack, taste, learn and have fun in this two-hour session of fermentation basics, taught by fermentation blogger extraordinaire Amanda Feifer of Phickle.com. We?ll cover some of the basic principles of fermentation such as the relationship between microbes and our food and the essential elements of a good ferment-and you?ll learn to make seasonal pickles, blueberry vinegar and sauerkraut along the way using local, seasonal produce. Everyone will leave with a pint of pickles and kraut to ferment at home, and there will be a couple vinegar mothers available for people who want them.
June 25, 2013 | 6:00-8:00pm
Rick Nichols Room | Reading Terminal Market
Cost: $35

CREATING WITH CURD: MOZZARELLA AND MORE
Instructor: Rynn Caputo, cheesemaker at Caputo Bros. Creamery
In Italy, hand-stretched mozzarella is considered old after just one day-so why pay top dollar for mozz that?s been sitting on a store shelf for days or even weeks? This class from Caputo Bros. Creamery will show you how to use authentic, cultured cagliata curd (made with local milk!) in your own kitchen for the freshest, most flavorful mozz you?ve ever tasted, just in time for tomato season.

Expert cheesemaker Rynn Caputo will demonstrate how to make several different and delectable types of fior di latte (what the Italians call fresh mozz)-mozzarella, strachiatella, burrata, and more-from Caputo Bros. cagliata curds, available for purchase year-round from the Fair Food Farmstand. Students will have the opportunity to observe Rynn?s expert techniques and ask questions about the process, volunteer to get hands-on with prep, and taste each cheese as it is made. We?ll also be sampling another Caputo cheese-a heavenly 95% whey ricotta. Students will also receive one pound of curd to take home to make their very own fresh mozz!
July 11, 2013 | 6:30-8:00pm
Rick Nichols Room | Reading Terminal Market
Cost: $40

CRASH COURSE IN CANNING: TOMATOES
Instructor: Marisa McClellan, author, Food in Jars and blogger at foodinjars.com
Stop putting up with watery, metallic-tasting canned tomatoes from the store ? put up your own ripe, in-season tomatoes at home. Cookbook author and preserving blogger Marisa McClellan brings her canning know-how to this class on making this invaluable pantry staple at home. Learn how to water bath can jars of whole tomatoes ? one of the trickier items to make at home ? under the guidance of an expert, and soon you?ll have your own stash to use in sauces, soups, pasta dishes, and more. Students will take home a pint jar of the finished product and also have the opportunity to order bulk tomatoes for their own canning party.
August 15, 2013 | 6:00-8:00pm
Rick Nichols Room | Reading Terminal Market

Source: http://www.phoodie.info/2013/06/17/pickle-some-veggies-with-fair-food-philly/

opm passover Florida Gulf Coast University Aaron Craft school closings ariana grande gonzaga