A Picnic from Scratch

Sourdough starter in large glass jar on the table. ** Note: Shallow…

Picnics in the sunshine? Pretty great. Picnics in the sunshine with whole-ingredient sausage, local-culture sourdough buns, tailor-made condiments and fresh, hard cheeses? Incredible.

You can do it with our Urban Homesteading: Summer Picnic Series. Sign up for the whole 5-class series and save 10%!

What is Urban Homesteading?sauerkraut in a glass jar on the table
Thursday, May 25. Come find out how you can start living more simply, sustainably and affordably. We will discuss why we do what we do, how to decide where to start and how to get the best return on your efforts. We will also discuss topics for the remainder of the series. If you are interested in any of the homesteading classes, we encourage you to join us for this discussion.

Sausage Making
Thursday, June 1. If you love sausages but hate what goes into the ones from the grocery store, you can learn how to make your own from whole ingredients. Develop your own spice mix so your sausage is as mild or spicy as you like.

Sourdough Sausage Buns

Thursday, June 8. Learn to make buns for the sausages we made in the last class. Starting with a sourdough culture, you’ll make your own buns and learn about sourdough bread techniques, including how to catch your own wild sourdough culture. You can also take home an established sourdough starter to get baking at home right away.

Thursday, June 15. Add a special touch to your picnic with your own home-made condiments. Learn how to make mayonnaise, mustard, relish, and ketchup, and how to tailor each recipe to make your own signature version.

Thursday, June 22. Want kraut on that dog? Learn sauerkraut basics as we turn a head (or several) of cabbage and some salt into sauerkraut and take home a pint to ferment and enjoy. We will also make a batch of gurken pickles to go with our picnic.

Thursday, June 29. We will make a fresh hard cheese and ricotta, and learn about different hard and soft cheese cultures and processes. We will go through the entire process from cultured milk to formed cheese ready for the press. We will also review how to make yogurt and kefir.

Each class is $18 in-district, $21 out-of-district. Sign up for all five for savings: $81 in-district, $97 out-of-district.