vegetables

Spring is the perfect time to learn how to ferment vegetables, using just about anything the fields and forests send our way. Make your own jar of fermented vegetables to bring home and help prepare a quick and healthy meal using fermented vegetables. In addition to his work as a clinical psychologist, Jason Frishman runs the FolkFoods business at the Burlington Summer Farmer’s Market and enjoys teaching about fermentation year-round.

$5 for City Market Members, $10 for non-members.

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