Learn to Make Naturally Fermented Pickles at Garden Workshop

Learn to capture summer’s abundance and boost your gut health with this workshop on lactic fermentation by April McGreger, author of The Complete Guide to Canning and Preserving at Home. Sunday, Aug. 21, 11 a.m. – 1 p.m.

Registration on Eventbrite is appreciated (registration numbers help us prepare).

After working all season in the garden, we want to make the most of our harvests and prevent anything from going to waste. In this class, local food-preservation expert April McGreger will show us how to use one of the world’s oldest and simplest methods of preserving foods, lactic-acid fermentation, to turn our abundance into fermented pickles and salads that will last for many months. We will utilize a small-batch method of fermenting by the pint or quart, which requires no special equipment and makes this the perfect preservation method for beginners.

April McGreger is an award-winning fermenter, jam maker, cooking teacher, and food writer whose work and recipes have been featured in Bon Appetit, Southern Living, The New York Times, Eating Well, Martha Stewart Living, and many other publications. Before moving to Philadelphia in 2018, she founded and operated the pickling and preserving business, Farmer’s Daughter, in Chapel Hill, North Carolina, for over a decade. There she turned the best of the North Carolina harvest into impeccable products that won 13 Good Food Awards. Her work preserving and promoting endangered cultural traditions and ingredients was recognized in 2014 with the Slow Food Ark of Taste Betsy Lydon Award.

April’s passion for social justice and food justice in particular led her to Philadelphia’s The People’s Kitchen, where she is excited to share her food-preservation skills to help build food security and community in Philadelphia. She is the author of two books, Sweet Potatoes (UNC Press) and Canning and Preserving (Centennial Media). Follow her on Instagram @preservingthesouth.