Time is flying by and there is so much going on and so much still to do. Thank you for reading my monthly newsletter! I have a lot of great stuff I’m offering this summer and I’m excited to share with all of you.
What’s New?
What I’m probably most excited about is the whole hog we just purchased from Widnor Farms in Custer, WA. We’ve been dreaming of making sausage from a locally raised, well cared for pastured pig and that time is finally here!
For those of you who have tried our sausage before, it’s about to level up! Same great recipes, but now better pork. All the primals will be ground into sausage for summer grill and delicious breakfasts.
I am looking forward to learning more about curing meat and making pate with pork liver. For sausage, we have plans for bratwurst (of course), Italian and breakfast links. Making sausage is a family affair and I love having help from our littlest hands.
If anyone local is interesting in talking to us about our sausage, give me (Lanni) a call or send me an email. There may be opportunities for in person learning at a small sausage making workshop. If you would like more information, please email us!
Check out this short clip of how we make sausage!
There are more workshop dates coming in June and July. Fermentation for Food Preservation and Fermented Beverages dates for in person and online workshops have been announced! Check the Workshop Schedule page for all the details.
And don’t forget to sign up for the membership at PATREON.COM/GREENERPOSTURES. This spring and summer will be packed full of good stuff. Learn more here www.greenerpostures.com/membership or on Patreon.
June’s Theme is Fermented Vegetables
This month’s theme is Fermented Vegetables! Hands down my all time favorite topic. Fermentation is a wonderful way to preserve what’s growing this spring and summer, to add healthy probiotics to your diet and to have ready to eat delicious pickles and condiments at your fingertips. On the podcast, in my videos on Instagram and YouTube and in the membership I will be sharing all about fermentation this month. If you’re not yet a member, you can learn more here www.greenerpostures.com/membership.
Please, join me this month for my most popular online workshop: Getting Started with Fermentation for Food Preservation. This will be live on Zoom Sunday June 25th at 4pm PDT. In this 2 hour online workshop I dive deep into how fermentation works, equipment, different methods and food safety. I will demo a few recipes in full and explain what to expect as your ferment develops. This is a great workshop to get an overall understanding of fermentation and is a great foundation for any of the other fermentation workshop I host. To learn more, or sign up, click HERE.
All my online workshops include the 2 hour live zoom class and a link for the playback (great for those who can’t attend live), a PDF booklet and lifetime access to the Greener Postures Community group chat. Here’s a little video trailer I made for it last year. Watch the video for all the details.
Book Recommendation
This month I want to recommend my favorite and most used fermentation book, Fermented Vegetables by Kristen Shockey. Easy to understand, super thorough, great pictures and wonderful recipes. This is a must have for any foodie or food preservation enthusiast’s cookbook shelf. Click on the book title to view and/or purchase on Amazon.
The Greener Postures Podcast
This month the podcast episodes are all about Fermented Vegetables! In case you missed it last month, I had a great talk about chicken keeping with Dalia Monterroso of the Welcome to Chickenlandia YouTube channel. Listen to that episode if you haven’t already, it was a great talk. You can buy Dalia’s new book Let’s All Keep Chickens! on Amazon or where ever books are sold.
Be sure to subscribe to The Greener Postures Podcast on Apple, Google, Spotify or Anchor. If you would like to listen elsewhere, just copy this RSS feed and paste it into your favorite player: https://anchor.fm/s/bf433928/podcast/rss
Of course, you can always listen to the podcast right here on this website on the PODCAST page.
Featured Video
My newest video on the Preserving Today YouTube Channel is a fun and easy curing recipe. Check out How I Make Salt Cured Egg Yolks.
What’s Next?
July will be a month long tribute to Fermented Drinks! So many delicious summery sodas, tonics and teas. Bubbly, effervescent goodness. Kombucha, jun, kvass, root beer, ginger beer, water kefir and so much more. The date for the Getting Started with Fermented Beverages online workshop is set! Sunday July 30th at 4pm PDT, live on zoom. If you are a “Do The Thing” level in the membership, attendance to the online workshop is included in the membership cost. If not, you can still sign up and the cost is $40. I will be sending out more info on that workshops soon!
Affiliate Disclosure: Some links on this page are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase. Thank you for your support.
Greener Postures 
Leave a comment