Kat Raese's Page

Mark your calendar to join Three Rivers Market in celebrating fermented foods and welcoming "fermentation experimentalist" Sandor Ellix Katz to Knoxville. Sandor will be talking about his work about his work with fermented food and culture, giving a sauerkraut demo, and signing his books (which we will have for sale). Sandor Katz will be joined by Jennifer Niceley of Riverplains Farm who will be demonstrating making kefir with goats' milk and sharing samples with participants. Three Rivers…See More

CAC Beardsley Community Farm is happy to announce a day of workshops: Skill Share. We hope to bring together individuals with different levels of experience in gardening for a day of learning and connecting. We have three workshops scheduled for the spring SkillShare; please see the following for more in-depth descriptions.  Our Spring Skill Share will also feature our plant sale. Choose from a wide variety of herbs, heirloom tomatoes and peppers, raspberries, strawberries, ornamentals, and…See More

On March 17th we will have a foraging outing for mushrooms at our farm in south Roane county: www.wingedelmfarm.com.Let's plan on gathering at 9:30 that morning. We can head out soon after for a few hours. Plan on returning to the house for a light lunch and and an examination of our finds.We are still looking for that one knowledgeable person to join the rest of us amateurs. Make sure to bring some sturdy walking shoes and a harvest knife.All are…See More

The winter is certainly a good time to rest and collect ideas for the upcoming year; thus, it is a great time to learn how to can--or to practice canning--without the pressures of imminent harvest and piles upon piles of produce. Winter canning has a different, less frantic pace, and I'm very glad to be teaching a canning workshop now. During this workshop, we will make two items: a garlic & lemon mustard and a habanero wine jelly. Both of these have a complex flavor, while being relatively…See More

This group is for people interested in mushrooms. we will go out to look and hopefully find these elusive creatures. I would also like to share my knowledge and learn from others. no experience required

Summer is upon us, and the arrival of heat signals the advent of fresh fruit. However, the fruit won't be around for long, and what better way to extend the flavors of the summer than through canning? During the July canning workshop we will be making peach salsa. This salsa has it all--it's sweet, tangy, spicy, and flavorful; it will also be made with local peaches. The class costs $20 (payable in advance of the class date) and includes a print-out of basic canning instructions and the recipe,…See More

For folks who have seeds to share and for folks who are looking for seeds for their gardens.

Summer is upon us, and the arrival of heat signals the advent of fresh fruit. However, the fruit won't be around for long, and what better way to extend the flavors of the summer than through canning? During the July canning workshop we will be making peach salsa. This salsa has it all--it's sweet, tangy, spicy, and flavorful; it will also be made with local peaches. The class costs $20 (payable in advance of the class date) and includes a print-out of basic canning instructions and the recipe,…See More

I am happy to announce that after this short April hiatus, the canning classes will resume next month! During the May canning workshop we will be making strawberry-vanilla bean jam. This jam is a variation on the sweet classic of spring: the vanilla beans add a nice depth to the already flavorful (locally-grown) berries.The class costs $20 (payable in advance of the class date) and includes a print-out of basic canning instructions and the recipe, and a jar of the strawberry jam. The class is…See More