CUESA has organized a field-to-jar experience that will help you connect to where your veggies are grown and find out how to preserve them for later. Learn about how heirloom plant varieties enhance biodiversity and flavor, and then discover the magic of preservation through fermentation.
Our first stop will be Heirloom Organic Gardens in Hollister, a farm dedicated to cultivating a diversity of plants and to sustainable production methods. Farmer Grant Brians is a founding member of California Certified Organic Farmers (CCOF), having participated since 1975. The farm grows over 200 varieties of fruits, vegetables, and herbs, and Grant is always expanding his selection. We’ll tour the farm and learn about how agriculture has influenced the rich history of the region. Grant will also discuss how flavor develops in plants, and the importance of cultivating heirloom varieties within our modern agricultural system.
We’ll then head over to Mountain Feed and Supply in Ben Lomond for a sauerkraut class with Kathryn Lukas of Farmhouse Culture. Kathryn is inspired by the diversity and rich culture (pun intended) of California cuisine, and she produces krauts inspired by food traditions from all over the world. Set in the redwoods, the class will cover the basics of sauerkraut and fermentation as well as the inspiration for Farmhouse Culture’s award-winning krauts. We’ll enjoy lunch made with farmers market ingredients and will have time to explore the shop, which is bursting with canning and kraut-making supplies. Everyone will go home with their own jar of sauerkraut, a recipe, and confidence to start kraut-making on their own.
The tour costs $35 and includes snacks, lunch, the class, and a jar of sauerkraut. We’ll leave from and return to the Ferry Building in a comfortable bus.