Fermented Homemade Condiments

Fermented Homemade Condiments

Join Wendy to learn different ways of making fermented condiments at home! We will prepare and taste test fermented whole grain mustard, avocado oil mayonnaise, and cranberry apple chutney (just in time for Thanksgiving!). Fermentation preserves these foods so they last months in your fridge, and it’s satisfying to boost your gut health while enjoying homemade condiments you love. Participants will take home the recipes as well as jars of whole grain mustard and cranberry apple chutney.

Class is held inside the climate controlled Center for Rural History. Space is limited and registration is required. 

$42 per person

Tuesday, October 27th from 5:30-7:30pm

Facilitator: 

Wendy Porterfield is a WI native with a passion to grow, forage, preserve & prepare food in ways that nourish & bring joy. She formed Root to Table with Wendy as a way to coach others in building a deeper connection to their food—for better health & a more sustainable life. Be sure to follow her on Facebook and Instagram for more tips and events!

We are passionate about making our events accessible to people of all needs and abilities. If you have any questions and/or need special accommodations, please do not hesitate to contact us!

Refunds/Cancellations:

Program fees are refundable when:

• The acitvity is cancelled by Schumacher Farm Park
• The participant cancels for a medical reason (a physician's note is required)
• The participant un-enrolls 7 or more days prior to the beginning of the activity