Fermentation Classes
- Kraut and Kimchee - Basic Lacto-Fermentation
- June 22, 2013
Saturday 1PM -
This class will focus on the basics of making sauerkraut and kimchee.
- Beverages (Non-Alcoholic)
- July 14 , 2013
Sunday 10AM -
In this class we’ll make kombucha, water-kefir, and ginger beer.
- More Lacto-Fermentation
- Vegetable Pickles, Salads And Juices - July 27 , 2013
Saturday 1PM - Sauerrüben soup, ginger-carrot salad, vegetable pickles and fermented vegetable juices will be featured in this class.
- Vinegars
- August 11, 2013
Sunday 10AM - This class will focus on making red wine, white wine, and apple cider vinegars. We’ll sample several different wine vinegars, learn a simple distillation method, and then titrate some vinegar to measure its acidity.
- Condiments
- August 24, 2013
Saturday 1PM - Hot pepper sauce, spicy lime pickle, lees pickles, mustard and certainly some others will be featured in this workshop.
- Koji – the Secret to Miso Paste... and so much more!
- Sept. 7, 2013
Saturday 1PM - Koji is the starting ingredient for saké, miso paste, pickles and amazake.The focus of this class is learning how to make your own koji. We’ll make, harvest and sample a fresh batch of rice and/or barley koji.
- Miso YUM! Making Miso Paste!
- Sept. 15, 2013
Sunday 10AM - In this class we’ll make a batch or two of miso paste using fresh koji and a tasty legume, and pack it for fermentation. Then we’ll harvest and taste a crock of aged miso paste. (This is soy-free class.)
- Wild Wines
- Oct. 5, 2013
Saturday 1PM - Making wine out of wild and foraged plants is not only easy, but delicious. They are also a wonderful medium for making one-of-a-kind vinegars. Not sure which wines will be included in this class, but madrone bark, parsnip, rose hip or corn silk might be among them.
- Tempeh
- Oct. 20, 2013
Sunday 10AM - We’ll make tempeh from scratch during this class, eat a batch of freshly incubated tempeh, and learn how to grow and harvest Rhizopus mold spores used in the fermentation process. (This is soy-free class.)
- Entire series $400
Open Studio Sales
On a Sunday at the end of the month, I’ll hold a sale here in my studio selling my fermented foods. You and your friends are welcome to come and purchase my ferments. I’ll open a fresh crock of miso for each sale, and present a fresh batch of tempeh and kombucha. Also available at the sale will be various vegetable juices, krauts, and vinegars. Prior to each sale I’ll update this website and let you know the specifics of what I’ll have available. Here are the dates for the next four months.
May 26, 10:00 AM – 1:00 PM Sunday
Hello Friends and Fermenters: It’s time for the second in a series of studio sales of my fermented foods on Sunday, May 26, from 10:00 AM to 1:00 PM. You are invited to come and get some yummy ferments. Below is a list of what I’ll have this month. All these products are made from organic ingredients, and the lineup has changed from last month’s event.
Items will be sold right out of the crock or ferment vessel. So, please bring your jars and containers. I’ll have some pre-bottled vinegars, but most foods are in bulk. Foods will be sold by the pound; vinegars and beverages, by the pint.
I’ll be opening a crock of Mung bean miso paste just for this sale. I always find it an exciting and fascinating event to open a crock of miso, and taste it for the first time, and you might too. If so, you’ll want to be here at 10:00 AM. I’ll be in the studio behind the house at 4547 S Lucile St, Seattle WA 98118. All sales cash only.
And here’s what’s available this month:
Vinegar:
Rhubarb wine vinegar
Summer Savory wine vinegar
Vinegar mother
Kombucha:
Green tea
Orange spice tea
Fresh rhubarb
Kombucha mother (SCOBY)
Miso paste (all soy free):
Mung bean with barley koji
Garbanzo with rice koji, hijiki, crushed garlic and red pepper flakes
Green split pea
Adzuki bean, with wakame and black fungus
Miso-fermented egg yolk
I’ll open a small crock of soft-boiled egg yolks that have been buried in miso since last August. These little balls of creamy goodness are exquisite, and there’ll only be a dozen of them.
For a better description of this egg yolk ferment, check out Favero's blog at http://www.wildfermentation.com/miso-fermented-egg-yolk/
Kimchee:
Napa cabbage and mixed veggies
Asian radish and mixed greens
Tempeh,
Black-eyed pea with quinoa, fresh from the incubator. (soy free)
Other dates for studio sales this summer:
Sunday, June 30th, 10:00 AM – 1:00 PM
Sunday, July 28th, 10:00 AM – 1:00 PM
Sunday, August 25th, 10:00 AM – 1:00 PM
Please note! The dates of these events are subject to change, so please check my website a week prior.
Herbal Classes
- Essential Oils & Hydrosols
- In this class we’ll use a brandy distiller, and a simple inverted lid method to make and distill an essential oil and accompanying hydrosol.
Dates to be announced.
- Herbal Tinctures
- This is a beginner's course in making medicinal herbal tinctures. In this class you'll learn the Folk Method and Weight to Volume Method for tincturing by maceration, with a water-alcohol menstrum. We'll prepare, press and sample herbal tinctures.
Dates to be announced.
About Favero
Hello, my name is Favero Greenforest, and I love to ferment food!
My vocation is a consulting arborist. I have always loved plants. And, I have always been fueled by my interests, which has led me to fermentation. Watching the transformation of the raw ingredients into an amazing food full of flavor and life is adventurous and fun for me.
The array of other interests that I’ve explored include making tinctures, essential oils, and soap; growing medicinal herbs and wild crafting; and making wild wines and mead.
So I have put together this line up of classes to experience and explore a wide array of fermented foods. Please join me in my cozy studio kitchen for some Fermentation with Favero.
Location
Columbia City neighborhood in SE Seattle
Details
These workshops include both hands-on and show-and-tell demonstration. In nearly every class, you’ll leave with something we’ve made in class, or to ferment at home. Plus we’ll be tasting samples of various ferments throughout the class.
The duration of each class varies depending on the topic, participants and amount of questions, or on how much fun we’re having. Generally, plan on 2- 2.5 hours.
Space is limited to 12 participants.
All of the foods that we will make and/or taste are organic. All the classes are soy-free.
Cost
The cost per class is $47.00 if you register prior to one week before class; otherwise $52.00 per class. If you’re really daring, you can register for the entire series for $400. You can either pay by PayPal using the buttons below each class, or by check/money order. Email me if you choose the latter. As long as the PayPal buttons are up, the class is open.
A word or two about cancellations: I know things come up and schedules change. And the week prior to a class I’m quite busy and focused on the class, and would rather not deal with cancellations. So my preference is for you to find someone to fill your slot, and have them teach you what they learned in class. Now if you need to cancel and its more than a week before a scheduled class, I’ll send you a refund using the same payment method you used to register for the class (and minus the fees if PayPal). No refunds if less than a week prior to a class.
Contact
faverogreenforest@mindspring.com
Get on the email list, and be notified of future classes!
206 778-8733
Resources on Fermentation and the Benefits of Eating Fermented Foods
Cultural Rehabilitation: The Health Benefits of Fermented Foods article by Sandor Katz
Fermented Foods: Top 8 Reasons to Eat Them
Fermented Foods and Gut Health
Testimonials
"Favero Greenforest’s fermented food products were the highlight of our excellent cuisine at the 2010 Northeast Washington Herbalists Gathering. We had no idea that cultured tempeh could be sooo good. Your body says yes. Most of us are used to soy tempeh in a plastic bag with a strong impression of fungal mycelium. I am anti-soy and have mild mycophobia so conventional tempeh does not turn me on at all. Favero uses various mixtures of common and little-known grains and pulses (beans, peas, lentils, chickpeas, etc). You can taste the mushroom flavor but the mycelia are barely noticeable. This gets around my mycophobia and onto my plate. Favero also makes miso, tamari, ferments, vinegars and wines of all kinds. The sky is the limit as far as I can tell.
The food presentation was as good as the taste. Colorful and beautiful food arrangements. Much of the food was fresh from our gardens. All in all, about as good as could be expected from one of the finest restaurants in Seattle, or better."
– Michael "Skeeter" Pilarski
Renowned Wildcrafter, Permculture Instructor, and Author
www.friendsofthetrees.net
2013 Events
Favero will be teaching at:
Mother Earth News Fair
Puyallup, WA
June 1, 2.30-3.30PM
