Farewell Summer: Water Kefir, Fall Schedule, Happy Autumnal Equinox, Summer 2014 Memorial, and 'Grow a Pear' T-Shirts

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Farewell Summer

water kefir, schedule updates, welcome fall, summer 2014, 'grow a pear' tees

Dear friends,

The summer is withdrawing! Alas, we find ourselves prepared, yet weary from the intensity of fierce activity this season. I’ve been holding on to the last days of bare arms and legs, jumping in rivers, fermenting nature’s bounty, and am still collecting every last chilli pepper for the kimchis this autumn’s harvest of root veggies will further provide. Oh, sweet summer! We bid you farewell.

I’m so thankful for this summer, particularly because I connected with so many people who practice dreams and work that align with my own. There have been many challenges; I've pushed through, often with help from friends made along the road. I look forward to hibernating, planning, restoring, and making improvements through the fall.

Speaking of improvements, our website now displays recipes more comfortably, and while we're still continuing to post them on our blog, you'll be able to navigate recipes in no time with the new website set-up. We've most recently added a post all about water kefir. If you've gathered some from us recently, jump in there and check it out!

NEW RECIPE: Water Kefir Maintenance

In other news, I’ll be stationed with the bus in the Northeast until departure for the Fermentation on Wheels Midwest tour in March. I’ll be hibernating in NYC through November and December, but am always open to new opportunities - farm visits, workshops, and other collaborations. If interested, you can contact me at tara@fermentationonwheels.com.

You can also catch us at upcoming events this fall:

10/10/2014 – Kennett Square Fermentation Festival at Kennett Square Farmers Market in Kennett Square, PA from 2 to 6pm
10/11/2014 - Vegetable Fermentation and Cultured Beverages at Harvest Market Natural Foods in Hockessin, DE from 12 to 4pm
10/25/2014 - Trick or Treat at Blue Moon Acres! at Blue Moon Acres Farm in Pennington, NJ from 3 to 7pm
11/4/2014 - Fermenting by Season sponsored by The Suppers Program in Princeton, NJ - TIME AND LOCATION TBA
11/15/2014 – Brooklyn Fermentation Festival in Prospect Heights, Brooklyn, NY from 10am to 4pm on Washington Ave between St Marks and Park Pl
11/15/2014 – Fermented Foods Panel Discussion at The Way Station with music by The Live Cultures in Brooklyn, NY from 5 to 7pm

View the schedule on our website at www.fermentationonwheels.com/schedule/

With all that business aside, Happy Autumnal Equinox to all! It's time for excitement of the good things fall brings: forest colors changing to red, orange, and yellow, taking the time to make with your hands, big shared meals remind us to slow down and embrace community, congregate late into the night, full belly, deep sleep. Early mornings with long breakfasts, then march out to meet the day and forage apples, nuts, and mushrooms on your way to work. (Fall is awesome.)

It's also a great time to reminisce about memorable times past, and take a moment to collect photos or start a journal that passes on the precious things of the year, season, month, hour.

I hope you enjoy our brief memorial to Summer 2014. It's been a great year; 11 months on the road and counting! Thanks for all your support. Onward!

Love & fermentation,

Tara

A few highlights from our summer in the Northeast and New England.

Barry of Barry's Tempeh in Queens, NY completely blew our minds with his tempeh last June. He introduced himself with an adzuki bean brown rice tempeh and bid us farewell with a buckwheat quinoa tempeh, pictured here.

In mid-July, Sandor Katz invited Tara to give a talk about fermentation education for his students at Sterling College in Vermont. We dealed a heckload of cultures and maybe even enjoyed a kayaking trip! Aw, shucks... just look at this wholesome bunch.

Scenes from our wine bottling party in Troy, NY last July. We bottled 25 bottles of mint lemon balm honeywine. During the work party, we sampled many wines from our collection, talked about the wine-making process, and then cheered to good health with a bottle of mint lemon balm mead. A presentation and potluck followed.

In early August we organized a work party with Bettie the Bus Initiative and Cooperative Fermentation in Portland, ME to paint the bus. We scraped & sanded the entire bus, primed the rusted areas with rust preventative, and then fully primed the bus off-white. We're hoping to paint the design in Virginia this fall.

Tara teaching kids the joys of making sauerkraut at the Children's Museum of Pittsburgh for Youth Cook! in mid-August. We also joined the museum for Pickle Day! earlier that week. It was major FUN!

Something else nice happened last summer!

Oh, yeah. What's that? Thrifted t-shirts, selected in a variety of colors & fits, with hand illustrated 'Grow a Pear' design for a measly $15. Comes with a waterproof Fermentation on Wheels sticker. Available on Etsy now.

DONATE HERE

Contributions for the purposes of Fermentation on Wheels are tax-deductible to the extent permitted by law. Your help allows us to offer free, public workshops to communities of all ages and socioeconomic levels nationwide. Funds directly support mechanical, building, and transportation costs as well as materials and supplies for workshops. Thanks for your support.

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