Spring Fermentation Workshop with Helena del Pesco

  • Feb 19 - Apr 22, 2020

  • Larder
    3 West 23rd Street, Baltimore, MD


Want an easy way to incorporate more pro-biotic foods into your spring locavore diet? Come learn how to make easy, craveable kraut and kimchi style ferments from the bounty of leafy greens and herbs growing in the mid-atlantic foodshed. Participants will leave with complete kits and all of the organic produce needed to ferment 2 quarts of vegetables at home.

Moon Valley Farm CSA members receive a 10% discount.

Includes LARDER snacks and a warm herbal infusion.

Moon Valley Farm is a first generation farm offering certified organic vegetables and herbs to CSA members and restaurants in Baltimore and DC. Learn more about their offerings here.

Venue Details
3 West 23rd Street, Baltimore, Maryland, 21218, United States
LARDER looks to pre-industrial food preservation as a foundation for a menu based in seasonal ingredients. We combine peak-harvest produce from regional farms with culinary influences from travels in Europe, Mexico and the Middle East. Our menu changes often, sometimes daily, and almost everything is made from scratch in our open kitchen. We make gluten-free pastries, vegan pâté, and lacto-fermented pickles for our neighbors at Sophomore and Fadensonnen. We source humanely raised meat and collaborate with small Maryland farms to offer the most delicious varietals of produce. We occasionally offer workshops, talks and ticketed dinners... like this one!