Just finished a load of preserved meyer lemons to hopefully last me the rest of the year. If you’ve ever wanted to learn how to make these as well as preserving food through the seasons, join us at @ebbandcompany for a fermentation workshop on March 7th taught by @thekinshiptable. You’ll learn how to make mustard, ricotta, quick pickles as well as lacto fermented pickles. Plus you’ll learn how to use them in recipes which we will feast on together. Check out more info through the @ebbandcompany page.
