Me and Big Mamma
The couple of weeks leading up to the field trip we were having almost daily culinary classes learning to prepare and preserve the food that we are currently growing. We had a raw food class, where we learned how to make things from almond milk, flax seed crackers, fruit leathers, and raw beet salad. We had a French bread making class and a Pickle/Kraut class. I know now how to make pickles, kimchi, and sourkraut. They are pickling away in our kitchen as I type this.
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