Calling all fermenters! Save the date for our 2014 pickle party!
August 24, 2014
New This Year:
- DIY Pickle Party: Step right up to the table and learn how to make the perfect salt brine for deliciously fermented sour pickles. Join Austin Durant of Fermenters Club on your first batch of traditional dills and take home your own jar of pickles-in-process.
- Fermented Root Beer Float Bar: What happens when a keg of Triple Root Beer from The Kefiry and a few gallons of local Straus Creamery ice cream meet at the Fermentation Festival? Insanely yummy probiotic root beer floats are created.
- Home Maker’s Kraut Off: Do you sour the best cabbage on your block? If you’ve gotten good at making sauerkraut, bring a jar of it down for our judge panel – including John Ash and Heather Irwin – to try! They will crown a King or Queen of Kraut in Sonoma County. Fantastic prizes awarded!
- Cheese and Beverage Pairing: In a land of plenty, sometimes it is hard to know which cheese pairs best with which cider, beer or mead. You have never experienced a cheese pairing like this: join Madame de Fromage on a taste adventure with some of Sonoma County’s finest fermented delicacies.
Why “Farm to Fermentation”?
When polled, attendees of our prior fermentation event almost unanimously chose this name in 2012 when the event moved out of Freestone, California. As the coordinator for the 2011 Freestone Fermentation Festival, I knew our event had outgrown the windy roads of the one-lane Bohemian Highway and the small elementary school campus we utilized. Our event in 2012 was appropriately held at a farm in Petaluma. Although a fantastic venue, we again out-grew our shell and needed further parking, better handicapped access, and quieter classrooms to learn. Though our event will be held in the beautiful Finley Community Center in Santa Rosa, we stuck with our name for a couple of reasons:
Fermentation is the original form of post-harvest preservation.
Food comes from farms. “Farm to-” reminds us to shop locally and ferment with the seasons, utilizing bulk availability and low prices.
More than half of our incredible vendors come to the event straight from their farms.
This festival is one of a kind in Sonoma County. It is a celebration of farm fresh products and the beneficial process of fermentation to preserve them. We offer DIY workshops and presentations to learn how to create them. It is an opportunity for the craftsmen and craftswomen involved in fermentation to showcase their goods to those that enjoy and thrive on these products.
As a fast-growing culinary craze, fermentation is being discussed around every corner. Sustainably speaking, there’s no wonder why this interest is becoming more popular among mainstream culinarians. The Sonoma County Chefs, backyard farmers and DIY-ers have caught on: fermentation is THE traditional way to preserve foods.
This brief interview with Heather Irwin of Bite Club Eats describes why Farm To Fermentation Festival founder and coordinator Jennifer Harris loves experimenting with everything fermented.
Some more links about our bacteria lovin’ community: