Join us with Elliot Cluba of Herbs and Arrows (www.herbsandarrows.com), on Sunday, December 2nd from 5:30 - 8:00pm at the McClure Multigenerational Center in Burlington, for a lesson in the basics of brining vegetables for fermentation and preservation, from salted lacto-ferments to hot vinegar boils. Keeping your food fresh and nutritious through the shoulder seasons is a vital skill here in the Northern latitudes, where Winters seem to last forever and the growing season can never be long enough.

We'll get hands-on with processing our own mixtures, using ingredients grown locally and perhaps some from the wild, while covering topics such as: when is it best to use each technique? And how does one avoid spoilage while working with bacteria?

Expect a hands-on learning experience, with a take-home jar of your own fermented or canned vegetables, and some recipes to supplement your learning.

This event is by registration and sliding-scale donation. A full donation helps us cover the cost of materials and high quality, local ingredients. Register online bit.ly/2AwqWRz.