Canning, Fermenting, Foraging, and More at Wright-Locke Farm

There is no better time than the summer season to learn how to healthfully and safely preserve the many local fruits, veggies, and herbs available at the farmers markets, pick-your-own farms, and maybe even your own backyard. Join Wright-Locke Farm's this month to learn the fundamentals of hot water bath canning and lactic acid fermentation with Education Director Rebekah Carter during one of our popular food preservation workshops.

The farm will be hosting its Canning Pickles and High Acid Preserves Workshop this Sunday, July 16 from 1:30 - 3pm. Featured topics to be covered include selecting the best ingredients, necessary canning equipment, acidified preserve making techniques for making plant-based foods like pickles, relishes, salsas, chutneys, and sauces, and proper canning procedures that ensure a safe shelf-stable end product. Each participant will help make and take home a jar of dill cucumber pickles to enjoy.

If you are more interested in raw, probiotic-rich fermented foods, consider signing up for the Fermented Fruits and Vegetables Workshop on Tuesday, August 1 from 6:30 - 8:30pm. Featured topics to be covered include the basic science of lactic acid fermentation, key health benefits of lacto-fermented foods, selecting the best ingredients, necessary fermenting vessels and useful kitchenwares, ferment making techniques for making plant-based foods like pickles, relishes, sauces, and salsas, and open-air ferment troubleshooting. Each participant will make and take home two jars of veggies to ferment and enjoy; items will include a pint jar of shredded or cut veggies (choice of sauerkraut, sour beets, or dilly beans) and a half-pint jar of hot sauce.

The farm's popular early morning and evening yoga and pilates sessions with local instructors Jennifer Ogonowsky and Brittney Burgess continue this month. Sessions are suitable for all levels of experience and focus on improving strength, flexibility, toning, and endurance. Set to the backdrop of the farm fields, these experienced instructors will guide students as they achieve a balance of power and flexibility through the dynamic combination of breath and movement. Summer session dates and times vary throughout July and August; please see the farm's website for more information or to sign up. Upcoming sessions include: yoga on Friday morning 7/21 from 6 - 7am; pilates on Monday evening 7/24 from 7 - 8pm; and yoga on Tuesday evening 7/25 from 7 - 8pm.

Later this month, the farm welcomes back published forager Russ Cohen for our annual Foraged Edible and Medicinal Plants Tasting and Walk on Wednesday, July 26 from 6 - 8:15pm. The program will start on the farm stand patio to discuss the fundamentals of foraging wild edible and medicinal plants, then to enjoy a selection of foraged edible foods Russ has prepared; the remaining time will be used for the walk led by Mr. Cohen around the wooded trails, wetlands, and pasture areas surrounding the Farm, including along the Locke and Whipple Hill Conservation Areas. Russ focuses on plant identification, habitat and seasonality, nutritional or medicinal benefits, common uses, and historical information regarding specific species.

Upcoming summer workshops also include:

• Floral Herbalism Workshop with Steph Zabel on Sunday, July 30 from 10 - 11:30am
• Summer-Inspired Cocktails Workshop with Erick Donoghue on Wednesday, August 9 from 7 - 8:30pm
• Drying and Dehydrating Fruits, Veggies, and Herbs Workshop on Tuesday, August 15 from 6:30 - 8pm
• Maki Sushi Workshop with Yoshiko Sullivan on Thursday, August 17 from 6:30 - 8:30pm

For more information on the farm, including its education programs, events, and volunteer opportunities, visit our website: www.WLFarm.org