Today I am glad to share that Country Kitchen, Autumn is now available as a self-paced, join anytime class. If you've already taken this session in the past, this one won't be for you, but if you didn't have a chance to enjoy this program when it ran as a live workshop, now you can!
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Over the last few years I’ve felt compelled to bring my work closer to home, offering classes that reflect more of the day to day in our seasonal New England kitchen. This desire has led me to the creation of a new course called Country Kitchen. If you’ve not yet read about its origins, I encourage you to do so here.
With each passing year, my family seems to rely less on the grocery store, and more on our own skills of gardening, foraging, preserving, hunting, and sensible thrift. It's not something we set out to do, yet here we are in a place where the bulk of our day to day fare combines food from our own hands, as well as a rich supply from local farms. If you feel inclined to source much of your food from regional landscapes, or feel curious about what that might look like, than I think you'll really enjoy Country Kitchen.
Country Kitchen is an intimate online class that feels personal and relevant to how we live here at home. I share our favorite family recipes, essays, and video demonstrations. Originally, this class was offered quarterly, a small but mighty two weeks each season; a place on the calendar to pause and revel in all things related to the center of our homes. But now, it is available as a join anytime workshop, to better suit your availability.
And it’s not just about food! So much happens in our kitchen that supports the running of our home, things that do not wind up on a dinner plate. Or at least, immediately so. We process and preserve food, make soap, cleansers, medicine, candles, lotion, salves, functional crafts, gifts, and so much more. These things are born from our kitchen, and as is seasonally relevant, I share with you in Country Kitchen.
The contents:
Each session of Country Kitchen includes six beautifully designed ebooks containing whole food recipes, tutorials, seasonally relevant essays, tips and ideas, and six instructional videos. Nearly three hours of video demonstration are waiting for you in this autumn session.
In this autumn session you will learn how to make:
Wild Rice & Butternut Soup :: Pork Roast Dinner :: Tomato Pie :: Butternut Noodles with Sage Cream Sauce :: Rendered Lard :: Homemade Apple Cider Vinegar :: Pumpkin Chai Bars :: Simmering Spices :: Spiced Apples (canned) :: Butternut & Wild Rice Salad :: Salisbury Steak w/ Wild Mushrooms :: Potato Leek Soup :: Perfect Roasted Salmon :: Tomato Processing :: Roasted Tomato Sauce :: Wooden Spoon Butter :: Butternut Risotto :: Autumn Cobb Salad :: Vegetable Cobbler :: Stuffed Acorn Squash :: Preparing Corn for the Freezer :: Fermented Ginger Carrots :: Blackberry Tincture :: Asian Meatball Broth Bowls :: Harvest Lentil Stew :: Butternut Lasagna :: Delicata Hummus :: Slow-Braised Short Ribs :: Sunshine Pie :: All Purpose Cleaning Spray :: Garlic Rosemary Burgers :: Stuffed Delicata Squash :: Autumn Bean Soup :: Mashed Roots :: Kimchi :: Roasted Squash Seeds :: Processing Rose Hips :: Saving Pepper Seed :: Harissa Chicken :: Sweet Corn Fritters :: Chicken Corn Chowder :: Maple Dijon Chicken & Vegetables :: Apple Berry Crisp :: Dehydrated Celery :: Choke Cherry Leather
If you’ve taken a workshop with me before, you know my classes are not offered in a "how to" or "you should" sort of tone. It's important to me that you show up as you are, feel welcomed and included, and leave only with what you need. Think of Country Kitchen as a class that highlights what I'm up to in the kitchen this season, and invites you to share the same.
If you'd like to join, I would honored to spend time with you in the kitchen. And don’t forget to read more about the origin, with a broad explanation of this workshop if it is new to you.
Six ebooks, six instructional videos, thoughtful essays, plenty of seasonal inspiration, permanent access.