Category Archives: Classes

Bear Wallow Herb Walk

IMG_0071A wildly heatlthy herb class offered by Cara Saunders at Bear Wallow Herbs of Mt. Shasta.  Cara’s deep connection and down to Earth approach to creating her medicines taught us all the value of these plants and how to use them.

 

The class was filled with hands-on identifying, connecting, wildcrafting, and creating medicine from our yards and natural landscapes.  Thank you Cara for sharing your wisdom.

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Learn more about Bear Wallow Herbs at:  www.bearwallowherbs.com

Contact Cara at cara@bearwallowherbs.com or 530.925.5829

 

Whey Easy Bread Class (And Recipe!)

by Farm Member, Ashley Hirsh

Recently, a few farm members had the pleasure of experiencing a bread making class with Leslie at Maagic Mountain Farm. At the beginning of class Leslie assured us we were up to the task because she doesn’t “do anything that isn’t easy!” But since she runs a five acre organic goat farm, I thought perhaps our opinions of what is “easy” might not be the same… however I was shocked to discover how WHEY EASY Leslie’s bread making really is!

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Leslie had a variety of tools available for our reference, some were optional or “nice to have” like the baguette baking pan that was found at a garage sale.

We went through the process of making the bread dough as Leslie shared her experience of forgetting to do this or that step and assured us, “You can totally mess up and it still works.” As long as you get the ingredients in and give the dough some time to rise, it seems like you can’t go wrong.

Leslie prepared a pesto stuffed baguette and cinnamon rolls, recipes she developed through experimentation, she says, “You can’t be afraid of failing if you’re going to do crazy things!”

After filling our brains with knowledge we were ready to fill our bellies! We tore into hot pesto bread, a beautiful baguette, gooey cinnamon rolls, a scrumptious variety of goat cheeses, and a garden fresh kale salad.

Everyone left with a portion of raw dough to practice our bread making skills as soon as we got home. Needless to say, my family was thrilled with the results! I am so excited to make Leslie’s Whey Easy Bread a part of my weekly routine!

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.” – M.F.K. Fischer

Click here to go to recipes

 

Gentle Yoga on the Farm

When life feels too big to handle, go outside.

Everything looks smaller when you’re standing under the sky.

L.R. Knost

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Deborah Franzini leads this gentle Yoga class tuning us into our inner world in the presence of all the natural sights, sounds, smells and vibrations of the outside world on the farm.  Rain, shine, and in ever-changing light, we stretch, we breath, we ground ourselves.  The class is adaptive, gentle and at the sametime very deep making it effective for all levels.

Take time for yourself to slow down, stretch, breathe, and practice presence in the moment.

 

 

Herb Walk on the Land

Sherry Ackerman offered a basic edible and herb walk on the land and in the pasture.

Big takeaway fo me…More edibles per square inch grow on less naturally healthy and disturbed land rather than in nature.  Those weeds we can’t seem to get rid of in the garden are often edible treats or even gourmet greens not available in regular stores.

The natural land on the property offered more herbs and medicinals and fruit then it did edible greens.

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Kefir & Cheesemaker is coming back!!!

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David Asher, author of new book, “The Art of Natural Cheesemaking” is coming back to  Mt. Shasta to teach two classes.  Kid Creek Pastures and Maagic Mountain Farm are co-hosting this event and herdshare members have first priority for limited seating on the farmstead in Kid Creek Pastures’ kitchen.  Sign up by Dec. 10 for best pricing.

To sign up and early bird special go to http://www.kidcreekpastures.com/?p=2410.

Why should you attend?  To be honest, these classes are amazing and teach about the value and EASY & SIMPLE possibilities for using your milk. His book and 3 days of classes last May rocked my world and I highly recommend it.

I make kefir and yogurt almost every week and I am still excited to retake this basic class because I know I will understand his knowledge at an even deeper level.   His classes are simple to understand, interactive and fun.

When: Wednesday, December 30th. 9:30 AM (1st class) and 1PM (2nd class). Potluck lunch in between.

Where: Shawna Barr’s home kitchen at Kid Creek Pastures.

Class #1: Fermented Dairy: Cultured Butter, Yogurt and Kefir. Fermented dairy products of all sorts are the focus of  this introductory class.  Participants will learn all about kefir culture, and how it can be used as a starter to make yogurt, creme fraiche and cultured butter.  9:30AM-12:00PM. Class size limited to 25 participants. Earlybird registration: $20. After December 10th, $25 

Class #2: Introduction to Rennet Cheesemaking. An introductory course that looks into the making of  basic rennet cheese curd, the foundational recipe from which nearly every type of rennet cheese evolves, including Camembert, which will be explored in detail. Kefir, a multifaceted probiotic and cheesemaking starter culture, will also be covered. 1PM-4PM. Class size limited to 12 participants. Earlybird Registration $40. After Dec 10th $45

A minimum number of registrations is needed to make the class viable. Your early registration is appreciated. 

To sign up and early bird special go to http://www.kidcreekpastures.com/?p=2410.