Green Bow Farm-Fermentation and Seeding OnionsBy Jenna Richter | March 15, 2016 | Farming, Science, Sustainablility
During our latest trip to Green Bow Farm, we learned about Food Sovereignty. Food Sovereignty is defined as, “is the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems.” Farmer Christina explained how being able to preserve foods grown during the height of the season helps up to have the health and nutrition benefits when very few things are growing in our gardens.
One of the ways to preserve produce is to ferment it. Farmer Christina showed us a video about the process and then we were almost ready to start. First we had a taste of two types of sauerkraut.
Then, Farmer Matt showed us how to do a litmus test first on water then on the two types of sauerkraut to test and compare the acidity.
Before we could begin, former chef Farmer Matt gave us a lesson on knife safety and how to slice like a pro.
Working two at a time, the students slice farm fresh bok choy, grated carrots that had overwintered at Green Bow Farm and daikon radish.
After ginger, garlic and salt were added. It was time for squishing and wringing.
Farmer Christina poured it into a crock and we worked it a bit more with a big wooden stick. It had warmed up outside and it was time to head to the hoop house and do some planting. Farmer Matt taught us the difference between dirt and soil. We scooped soil into planting trays and gently sprinkled the seeds.
Another amazing day of learning at the farm. We’ll be back next week for chicken day!