Wise Kitchen

Love the flavor of summer fruits? Learn how you can enjoy the delightful, fresh-picked taste all year long by making jams, jellies, preserves, marmalades, conserves and butters. This workshop will cover basics of water bath canning to ensure safe preservation. Class instruction by Edie McSherry of Larimer County Extension.

The job of the cheesemaker is to convert milk into cheese. The milk may be from a cow, goat, sheep or buffalo, although worldwide cow’s milk is most commonly used. The cheesemaker applies craft and skill to the practice of cheesemaking, intending to produce a product with specific characteristics that are consistent every time it is made. This is not to say, of course, there is no room for variety or innovation, but a particular cheese needs to be made a particular way. Learn the craft with us, and then make your favorite varieties at home.  Class by Josh Beck of MouCo Cheese.

A presentation of processing fresh raw milk into clabber milk, farmer’s cheese, cream and butter. Class instruction by Ursula Holmes of Cresset Community Farm.

Bread making is quite easy, once you learn some basic techniques, and nothing smells as wonderful as baking bread. Class instruction by Ursula Holmes of Cresset Community Farm.

Drying is a creative way to preserve foods.  Learn the basic method of drying fruits, vegetables, herbs, leathers and jerkies.  Ideas for using dehydrated foods will be included. 6-8pm.Class instruction by Edie McSherry of Larimer County Extension.

Bread making is quite easy, once you learn some basic techniques, and nothing smells as wonderful as baking bread. Class instruction by Ursula Holmes of Cresset Community Farm.

Learn all about the ‘how and why’ of preserving food at home. This workshop focuses on proper canning methods for beginners. Learn how to prepare and water bath can SALSA using a recipe that has been tested and is safe for home canning. Class instruction by Edie McSherry of Larimer County Extension.

Learn how to make your own pickled vegetables this summer. This is a hands-on workshop that covers the basics of pickling cucumbers and beans for a tasty treat during the winter months. Class instruction by Ursula Holmes of Cresset Community Farm.

Ever wonder what to do with all that cabbage? Join us for a hands-on workshop that teaches the basics of making sauerkraut and kimchi. Learn how to safely prepare, can and store these delightful treats that are customary in certain cultures. Class instruction by Ursula Holmes of Cresset Community Farm.