The natural process of fermentation is a megatrend around the world. It not only delivers novel tastes and textures it is also healthy for you at the same time! If you have always wanted to learn more about this process, book a weekend farm stay from June 2 – June 4 at Husky Meadows Farm located at 30 Doolittle Road in Norfolk, Connecticut.
Located in a setting of great natural beauty on a bucolic 300-acre farm guests will experience two fun-filled days of fermented delights! The weekend begins with Rebecca Ellis, a pastry chef, and baker from the New York and Bay Area that specializes in ancient and heirloom grains and wild fermentation. In this workshop, Ellis will introduce guests to the magic of making sourdough bread. Another class is with Tracy Hayhurst, the Culinary Director of Seed and Spoon at Husky Meadows Farm. She will lead an engaging Lacto-fermentation workshop that will show guests how to make a Korean favorite, Kimchi, and other pickled veggies, and explain why they are good for gut health.
A highlight of the weekend is a behind-the-scenes tour with Colin Coan, the award-winning head brewer at Norbrook Farm Brewery, one of the state’s most popular meeting places. The tour is followed by a lavishly healthy dinner with beer pairings at Husky Meadow’s Seed and Spoon.
Back to their roots and why Husky Meadows Farm exists there is a session perfect for gardeners. Brett Ellis, the Farmer at Husky Meadows, will explain how he uses the process of fermentation to enrich the soil in the farm’s expansive gardens in addition to how he uses compost tea and koji-inoculated compost.
Those who purchase the Fermentation Farm Stay package will enjoy an all-inclusive stay that includes two nights lodging in luxurious rooms, all meals, special signature drinks and beverages (including wine and cocktails), and all workshops, and tours. To book your stay click here.
About Husky Meadows Farm
Situated on three hundred bucolic acres in Norfolk, Connecticut, Husky Meadows Farm grows certified organic produce for its kitchen, farm stand, and community-supported agriculture membership. The farm kitchen offers year-round prepared foods. At the height of the growing season from May – October the farm also offers intimate farm stays, cooking classes, community dinners, and special workshops on a variety of farm-to-table and ecological topics.