Fall has begun; cooler temps, kids back to school -- and definite, if subtle, changes at the farmers markets. Alongside the later tomatoes and peaches, apples & root vegetables have arrived, and the winter greens are making a re-appearance, too.
The next session of Slow Food Boston's Preserving the Harvest class series takes advantage of fall with its next subject: Fermentation. Chef Didi Emmons and her trusty assistants will teach two kimchi preparations: a chunky, traditional-style kimchi and a more delicately cut local Macomber turnip version.
Kimchi is so simple to learn and incredible delicious (especially when homemade!). Plus, fermented foods have topped the headlines over the past few years for their nutritional and healing properties.
Class will begin with discussion & then move into hands on, using veggies fresh from local farms to prepare the kimchis to take home and ferment.
Cost is $40 and you must sign up & pay in advance on the website: www. slowfoodboston.com.