Traditional Food Storage

$120.00

This workshop explores traditional methods for harvesting, processing and storing our regeneratively-grown produce. These techniques enable us to store the crops we have grown to feed us throughout the year, take any excess in-season food from your gardens, process them and store them in simple, traditional ways, creating abundance and food security year round!

Implementing these traditional food processing and storage methods for yourself will benefit your family for four major reasons.

First, you’ll be able to process and store dozens of different crops from your garden using simple pieces of equipment.

Second, they will bless you with food security. You’ll learn how we preserve medicines, pickles and chutneys, dry fruit, bottle fruit, store juice, make vinegar, wine, and store nuts, seeds, herbs and winter vegetables, and much more!

Third, this is an incredible opportunity for those of us who want to reclaim our health, and begin the process of creating our own unique food culture that suits our communities and our ecosystem!

Fourth, you’ll be able to use many things that would have been wasted, in ways that make all your gardening efforts more rewarding and make your meals more nutritious for no extra cost.

Format:

Self-paced video lessons from Early Spring to Late Autumn

Recipe book in PDF format
Lessons for each month and season

Curated video tutorials and other essential resources

Permanent access via the Kōanga Online website

Kōanga Student Facebook page to ask questions
Taught by Kay Baxter (Kōanga Founder)

Time required:

Students typically require about 13 hours in order to complete the entire workshop at a reasonable pace
Click here for complete summary of video episodes

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Course Category Gardener Masterclass

Who’s this course for?

Anyone who is looking to preserve their home-grown produce

Anyone wanting to get the maximum benefit from the hard work you do in the garden

Anyone wanting to stay out of the Supermarket

Anyone wanting to eat gourmet food without the cost!

Anyone aiming to eat year-round from your own land
New gardeners. You need no prerequisite knowledge
Parents who are homeschooling their children and want a resource for teaching them to reconnect with their environment
Parents looking for wholesome family activities for the school holidays!
Schools and educational projects looking for more resources to support their curriculum

Now, here is a small taste of some of the content covered by the lesson plan:

* Note that in addition to the video classes below, you’ll be given a link to download our Change of Heart Cookbook – an incredible resource that teaches:

The science behind nourishing food

What a regenerative food culture looks like

Hundreds of seasonal recipes

Early Spring

Learn how to preserve the skins of oranges to add incredible flavour to many recipes later in the year
Learn how to make tasty vegetable stock and broths by saving the discard from your veggies like onion skins, leek roots, carrot tops etc…
Learn how to store veggies, greens and herbs through dehydration

Mid Spring

Storing kale and preserving coriander in oil
Storing artichokes and asparagus
Learn how to store eggs in an alkaline solution and to store a special blend of herbs and greens for making an instant salad dressing

Late Spring

Learn what Kay has stored in the last year and see for yourself what’s possible! This workshop includes all the recipes mentioned
Storing herbs for making tea throughout the year and how to use elderflowers as medicine
How to make the most of the abundance of lemons we have in late spring by making lemon juice ice blocks, salt pickles, and Moroccan oil pickles
Making the most of your homegrown and wild mushrooms

Early Summer

Using excess greens like rocket to make a delicious pesto
Learn how Kay cures and stores her garlic, and how she selects her mother seed
Making a lactic ferment
See how Kay dries and stores herbs for making tea throughout the rest of the year
Making fruit juice and using corn in many different ways
Making kefir soda and fizzy drinks with whey

Mid Summer

Bottling fruit without the need for any added ingredients
Making vinegar and a simple saline ferment
Storing courgettes and eggplants in oil using an old Italian recipe

Late Summer & Early Autumn

Learn to make a fermented tomato paste with a greater amount of flavour and reduced need for storage space
Making incredible fermented pepper sauces
Learn about growing beans, their different stages of growth, and how to prepare them
Discover chokeberries, a super-food that can easily become part of our breakfasts and help nourish our bodies
Learn how Kay nixtamalized her corn to increase its nutrition and wash out the indigestible parts of the corn seed

Mid Autumn

Critical tips for making dried feijoa chips and dried kiwi berries
Learn about the relationship between the length of time that you dry fruit and the best storage method to suit it
Rehydrating dried fruit
Learn all about elderberry and why not to eat it raw

Late Autumn

Learn about the journey of reconnection we go through when we begin to store our excess in-season food, and how that creates food security for our families
See why this workshop can be done by everyone, regardless of their previous experience
See Kay’s food storage shed and its abundance of food for the whole year to come. Get an idea of the area you need to store food for your family

You’re also invited to join our community

All online students are welcome to join our exclusive regenerative gardening facebook group. It’s a place to share questions, enthusiasm, (mistakes!), and successes with like-minded students. We’ll be standing by!

And if you don’t like it

We’ll give you a 100% refund. No questions asked.

Enrol above for $120

To your family’s health,

Kay

Disclaimer: This information is intended to provide educational information for the reader on the covered subject. It is not intended to take the place of personalised medical counselling, diagnosis, and treatment from a trained health professional.