Use what you’ve got when you’ve got it – getting back to basics
Rolling with the seasons, develop a few skills to use the abundant produce, put some away for later and knowing how to use up your food scraps certainly comes in handy.
Working with only basic kitchen tools, the stove and fridge learn a few basic techniques that will save you dollars, add colour, flavour and nutrition to your meals. Nothing super fancy pants, just some good old fashioned skills to keep you eating decadently all year round – even if you thought there was only the bare bones of a meal on the loose.
In the 2 hour workshop we’ll discuss several preserving and fermenting techniques, make vegetable stock, sauerkraut, fridge pickles and dip. An edible discussion will top off our time together as we graze on ournewfound knowledge.
Sarah has been observing landscapes, both urban and rural through drawing in situ for the better part of 25 years. Her skills were refined at TAFE over 4 years and the rest is pure enthusiasm! Sarah is also a part of the family run Pope’s produce; a market garden in Woonona that’s chemical free and based on permaculture principles.