Fermenting – preserving food & health
Fermenting is one of the oldest methods of preserving surplus harvest. The process of making living ferments from fresh fruit and vegetables is very easy to learn and no special equipment is needed.
Eating or drinking fermented foods also increases the diversity of our personal ecosystems by introducing and feeding a wide range of beneficial bacteria and fungi to our bodies. In our increasingly sterile environment, they help to boost body's immune system and relieve symptoms of some medical conditions.
PSN Member, and November's guest speaker, Margaret Mossakowska strongly believe that everyone needs be able to make ferments for longer, healthier life.
Margaret treats her garden as a source of medicine and healthy food. The surplus is preserved for storage in various ways, including fermenting. This old tradition has been widely practiced in Margaret’s native Poland and is the subject of her talk.
More about Margaret Mossakowska:
Margaret is the owner of Vivid Edible Gardens, a small business providing household sustainability skills workshops and a member of PSN, responsible for organising Living Skills activities.
After spending her childhood in rural Poland, where she learned traditional gardening, food preserving and herbal lore, Margaret moved with her parents to the city of Poznan to pursue a high school education as well as university degrees in biological sciences, anthropology and marketing. She worked for several years at the University of Poznan before moving to Australia. After learning English she entered the corporate world and for many years worked as a business analyst for IBM Australia, supporting her family. While financially satisfactory, such work was not exactly close to her personal interests in environment and traditional household skills.
Searching for a more meaningful lifestyle Margaret has reconnected with her roots, having developed a permaculture garden where she grows food plants and medicinal herbs, and keeps chickens and increases biodiversity with composting and insectary plantings. This enables her to practice traditional arts she is passionate about: preserving, herbal preparations and fermenting. Her garden recently won 2nd place in a City of Ryde gardening competition in the “Best Edible Garden” category.
She shares her skills by teaching others through a series of household sustainability workshops she has developed over the years. Aimed at urban dwellers, the workshops empower people to grow and preserve their own food and medicines and make natural cleaning products and skincare products.
Come to the November meeting to find out more:
Monday 17th November at 7pm (supper at 8:30pm) at the Lindfield Community Centre, 259 Pacific Highway, Lindfield.
$5 non-members. Free for PSN members. Doors open at 6.30pm – library, reuse roundabout, produce swaps. Please join us for supper afterwards and bring a mug for tea.