One way to preserve your fall harvest is through lacto-fermentation! This hands-on workshop will allow you to make your own batch of fermented vegetables for the coming winter. Carrots, cabbage, radishes, turnips, leafy greens and more.

Saturday, September 13th 2:00-4:00pm
The Skinny on Sauerkraut
$10 PASA or DCF CSA members/$12 non-members

Register: http://sauerkraut.brownpapertickets.com

Sauerkraut, courtesy of JoePhoto on Flickr.

Presenter: Brooks Miller, North Mountain Pastures

North Mountain Pastures is owned and operated by Brooks Miller and Anna Santini. The Millers started managing farms together in 2006, and now own 84 acres outside of Newport, Pennsylvania, where they raise chickens, pigs, turkeys, cows and sheep, all with permanent access to pasture.

Brooks graduated from Penn State University with a bachelor’s in aerospace engineering. He worked briefly in the aerospace industry, but soon longed for a return to the outdoors and working with his hands. Brooks and Anna, North Mountain PasturesUnsure of his future as an engineer, he traveled through Europe and then backpacked and WWOOFed in Mexico, confirming a love for farming.

Upon his return to the US, he moved to Hope Springs Farm with Anna, and they soon married. Brooks worked off the farm as a brewer and automation engineer at Troegs Brewing Company (Harrisburg, PA), a small, craft brewery.

Over the years, Brooks and Anna have expanded their knowledge of pasture-raised meats by raising batches of pastured poultry, managing a growing flock of sheep and a small herd of cows through trial and error and with the help of area farmers.  Brooks has also spent time with some of the finest chefs in the country, learning artisan techniques and recipes to make salumi directly on the farm.