Learn how to turn extra fruit into wine! We’ll go through the various steps of wine-making on the home scale, noting the range of possibilities from very simple wild ferments to more carefully-controlled and subtle methods. We’ll also get a chance to sample wines like plum, blackberry, rhubarb-raisin, and sparkling apple cider. Hors d'oeuvres will …
It's still slim pickings so far this year, but we have a small harvest opportunity for this Saturday, 11am in Live Oak. If interested please RSVP to [email protected] for details. Space is limited, and we prioritize volunteers and members. Confirmations will go out Friday.
This cousin to DIYine: A Celebration of Homebrewing will offer samples of all manner of fermented foods made at home or by local businesses, such as saurkraut, sourdough rye, organic beers, manchego goat cheese, concord grape wine, chickpea miso, coconut-kefir cheese, beet kvass, kombucha, pickles, tempeh, and more. With a wide range of foods and …
Get your Halloween started right by picking persimmons with us on the west side, with a discussion/demo afterwards of how to dry them whole as hoshigaki, or quartered in a modified version. For details RSVP to steve at [email protected]
Join us to pick hachiya and possibly some fuyu persimmons too on the west side. For this harvest RSVP to Steve at <[email protected]>.
This Monday May 30th is Memorial Day, and love as we would to spend all day at the mall, we've decided to spend part of the day gathering fruit. Join us at 4pm on the west side to pick loquats and a few lemons. RSVP to Steve at [email protected] to reserve a spot.
Bubbling away under stairways, in closets, or in forsaken corners of the garage, all across the County an ancient tradition lives on: that sacred collaboration between man and microbe that converts sugars into alcohol. On Saturday, March 17th, the Santa Cruz Fruit Tree Project is hosting an event celebrating this wondrous art. We are pleased …