Cooking With Whole Foods Series

This monthly series of hands-on workshops takes place on the scenic CCC Kitchen Farm in Port Angeles.  Enjoy sweeping views of the Olympic Mountains and the Strait of Juan de Fuca from the cozy farmhouse while you learn to incorporate locally grown, whole foods into your daily life.

Workshops are on the first Sunday of each month and all include tastings, techniques, recipes and follow-up support.  An optional “Homegrown Happy Hour” will be offered after each workshop for those interested in relaxing at the farm and connecting with fellow participants and presenters.

Schedule of Events

February 4th : Lacto Fermented Vegetables (2:30 – 4:00 pm)

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We will teach the whys and hows of making Lacto-Fermented vegetables including brined pickles, kimchi and sauerkraut.  Each student will go home with a quart jar of sauerkraut made during the workshop.

Come for the workshop, stay for the Homegrown Happy Hour!

March 4:  All About Broth 

We will teach the whys and hows of making delicious meat, bone and vegetable based broth. Each student will go home with a quart jar of broth made during the workshop. 

April 1: Grains, nuts and legumes

We will teach the whys and hows of integrating grains, nuts, and legumes into your cooking with techniques that will maximize nutrient absorption, good digestion, and combining healthy fibers and fats. Each student will go home with a quart jar of a healthy creation made during the workshop.

May 6: Getting Ready for Summer: preserving fruits

We will teach the whys and hows of reduced sugar fruit preservation through fermentation, dehydration, cold storage freezing and more. Each student will go home with a sample of something delicious made during the workshop. 

June 3: Seasonal Vegetables 

Learn to love and cook with greens, both foraged and farmed. The workshop will include how to identify edible foraged greens and how to best prepare different greens to maximize flavor and nutrition. Each student will go home with a sample of something delicious made during the workshop.  

July 1:  Good fats

We will teach the whys and hows of incorporating good fats into your daily life. Each student will go home with a sample of something delicious made during the workshop.

August 5:  Lacto-Fermented Vegetables

We will teach the whys and hows of making Lacto-Fermented vegetables including: brined pickles, kimchi, and sauerkraut. Each student will go home with a quart jar of sauerkraut made during the workshop.

September 2: Seasonal Vegetables

Learn to love and cook with roots vegetables, brassicas (kale, brussel sprouts, cabbage), green tomatoes and the other foods that grow so well on the Olympic Peninsula. Each student will go home with a sample of something delicious made during the workshop.

Most workshops will be taught by Betsy Wharton, owner of the Clallam Canning Company, purveyor of artisan pickles and other wildly delicious farm to jar products.  She writes the Peninsula Kitchen recipe column for the Peninsula Daily News and has been teaching food preservation for nearly a decade. On occasion, The CCC Kitchen Farm will invite different workshop presenters with specific experience and expertise to share their knowledge and passion.