Farm to Table (Self-Paced)

Students will be taught via guided powerpoint and video demonstrations.  You are welcome to view the lessons at your own convenience. Learners are welcome to share experiences from topics covered in this class by posting pictures, videos, or discussions. 

Week 1: 
Topic 1: Fermenting (radishes will be used for the demonstration) (What is fermentation? What can be fermented? Why would somebody ferment food?)
Topic 2: Beef Tallow (how to make and uses)

Week2:
Topic 1: Making broth (beef bones will be used for demonstration) (How to make and uses)
Topic 2: Pressure Canning (safety tips and process)

Week 3:
Topic 1: Pickling (jalapeños are used in demonstration) (process and uses)
Topic 2: Water Bath Canning (Safety precautions and process)

Week 4: 
Topic 1: What to do with eggs, squash, okra, onions, tomatoes, zucchini, and other garden goods.
Topic 2: What to do with different beef cuts
Bonus lesson: How to harvest pumpkin seeds