Farm-to-Table Diary
It’s nearly the end of the season for tender new growth grape leaves. We’re air-pickling them so we can use them in the Farm to Table course coming up this March!
The Farm-to-Table Course will cover the five stages of food production from harvesting, processing, storing, packaging, and consumption. This course has a particular focus on the link between farmers, farm communities, ancient food-production practices, and the food we eat. At the heart of this course is the preference for the freshest ingredients supplied directly from Zaytuna Farm.
Our awareness and attitude about food safety, food freshness, food seasonality, and small-farm economics is at the forefront of everyones minds. However, at the same time, the scarcity of fresh, local ingredients is increasing as is the poor nutritional value of shipped goods, genetically modified foods, the disappearance of small family farms, the disappearance of heirloom fruits and vegetable, and the dangers of a highly centralised food growing and distribution system.
So come along to our Farm-to-Table course, learn more about different styles of pickling and preservation, and how to use these leaves in classic Middle Eastern and Mediterranean recipes.