Tara Whitsitt (of Fermentation on Wheels) is rolling into Monticello’s Tufton Farm!
Discover the wonders of fermentation in a hands-on, taste-bud interactive workshop held at our dynamic Tufton Farm. Originally one of Jefferson’s quarter farms, Tufton was an important food source for the Monticello plantation. Today, the farm is home to the Center for Historic Plants, and provides much of the produce served in the dishes at our Farm Table café.
Join Whitsitt and the Tufton team for an engaging event starring vegetables and produce harvested at the farm. In this course, participants will learn the basic concepts of vegetable and beverage fermentation, with a focus on the versatility of fermentation from seasonal offerings. Learn about cost-effective tools and techniques to get started fermenting at home. Students will prepare and take home a jar of fermented vegetables, and receive a water kefir starter kit for culturing beverages.
The day includes a delicious farm-to-table luncheon enjoyed in the magical display gardens at Tufton (weather permitting). Includes Monticello’s homemade ice cream and a glass of Virginia wine!
Please wear cool, comfortable clothing and footwear. As this event will take place both indoors and outdoors, sunscreen and hats are recommended.
Author and Educator
Tara Whitsitt is a nomadic writer, illustrator, and fermentation educator who has been teaching workshops, collaborating with creatives and writing about food traditions since 2013. She is the author of Fermentation on Wheels: Road Stories, Food Ramblings, and 50 Do-It-Yourself Recipes from Sauerkraut, Kombucha, and Yogurt to Miso, Tempeh, and Mead (Bloomsbury 2017). Whitsitt is the founder of the traveling educational food hub by the same name, for which she has received critical acclaim from Publisher’s Weekly, The New York Times, Civil Eats, NPR’s The Splendid Table and others.