2025- A NEW SEASON BEGINS
Dear Friends of Abbondanza Farm
Thank you for visiting my web site.
Four years ago, as the pandemic still had us in it's grip, I wrote in this space that I was optimistic that we would come out of this with a better sense of what was valuable and worth holding on to and what we needed to permanently abandon because it never really served us or our beautiful planet.
And in fact last season was one of our best with people flocking to the farm in great numbers to attend our workshops. It was so encouraging!
And now in 2025 we are going to just keep on growing!!
Education and activism is an essential element of what we do here at Abbondanza Farm and I am delighted to being able to offer you a series of informative and practical workshops on a range of topics to help you learn to grow and transform your own food and provide you with the skills to live more sustainably and in a better balance with the natural world.
Please come join us for a workshop, a visit or to volunteer.
Gwynne
WORKSHOPS-2025- FOOD TRANSFORMATION
This season Abbondanza Farm will be focusing it’s workshops on the very important, fun and delicious, subject of food transformation. Working together with “permaculture chef” Jeremiah Bullied we will be offering three workshops: fermenting vegetables, preparing kimchi and making sausages.
Two of these traditional methods of food conservation rely on ancient techniques for cultivating natural strains of super health-giving probiotic microbes that transform fresh vegetables into some of the world’s favorite and oldest delicacies.
In these workshops you will learn the theory and science behind these favorite fermented foods as well as how you can make them safely and successfully in your own kitchen.
And every participant will take home a jar or two of these delicious products.
Sausage making also has a long and venerable history in so many different food cultures. What I think will surprise you is how easy it is to make delicious sausages in your own kitchen. Come and find out and take home some sausages for dinner.
Please come back at the end of April for the details on this years workshops.
TO REGISTER FOR THE WORKSHOPS