Preserving the Harvest: Ferments and Pickles

Join Master Food Preserver Wendy Yurgosky for a hands-on workshop to learn how to preserve vegetables through pickling and fermentation. Pickling and fermentation are both easy ways to create healthy snacks that preserve favorite vegetables for enjoyment year-round. Learn the science of food preservation and get hands-on using organic vegetables to make your own pickles and ferments. The cost of registration covers two jars of for each participant to take home. Pre-registration is required!

Wendy Yurgosky started her canning career as a teenager, thanks to her grandmother.  Learning to grow food from the garden and the traditional, ethnic recipes like garlic dill pickles, sauerkraut, chow chow, as well as jams and jellies, provided Wendy an appreciation for high quality nutritious food, no matter the season. It's not surprising that her grandmother is still going strong and remains an inspiration to Wendy.  Canning runs in the family and Sunday nights in the kitchen cooking tomato sauce with her father is one of Wendy's  favorite memories that has influenced her creations in the kitchen.  

Also a certified, holistic health counselor, Wendy looks to the root of the client’s health concerns and educates them about the tools needed to aid in the bodies healing process. Just a few of the benefits reported by Wendy’s clients include weight loss, decreased  inflammation, change in cholesterol levels,  increased energy, and a marked change in behavioral issues in children. Wendy offers one on one and group programs, food foraging hikes, and cooking demonstrations. 

Wendy's approach for delicious, healthy food starts with fresh, organic, local produce, along with her philosophy:   "I thoroughly enjoy creating new recipes that combine traditional techniques, foraged foods and unique combinations." Learn more about Wendy's practice at www.balancedhealthnaturally.com