Finca Orgánica San Antonio is pleased to share with you punctual, innovative, short and affordable workshops that will lead you to a sustainable life. Created and designed for those seeking a connection with nature and with the environment that surrounds them, be it the city or the countryside.
From natural cooking, bio-construction and bakery to healing, ecology and basic principles to start your garden.
We want you to enjoy a life that is simpler, more nutritious, joyful and in balance with nature.
Today we present to you:
PREPARING DISHES FROM THE ORCHARD AND INTRODUCTION TO FERMENTS
Meet Marisol
Marisol Gallegos - Coordinator of the San Antonio Organic Farm, passionate about edible wild plants, garden cultivation and ferments.
About the Workshop
The first part of this workshop focuses on the study, harvesting and preparation of a complete meal based on plants, flowers, leaves, tubers, rhizomes and fruits from the garden that go unnoticed but are nutritious and delicious.
These plants are commonly found in the Intag area and cultivated on the farm, at the same time the participant is challenged to eat plants that are not commonly used in the kitchen.
In the second part of this workshop we will study the basic principles of fermentation and prepare a ferment with the farm's harvest.
SOME RECIPES
FROM OUR MENU
STARTERS AND SALADS
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Garden and wild leaf salad with edible flowers and ginger vinaigrette with lemon and honey.
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Achogcha tempura, edible flowers, tender radish or watercress seed.
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White carrot in vinegar with baked rosemary.
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Crispy sweet potato and kale leaf chips.
MAIN COURSES
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Grilled tender zambo with cress pesto and banana flower chicharrón.
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Chayote tacos with banana flower and cherry tomato.
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Lots of Chinese potato and/or cassava with turmeric and inteño cheese.
DESSERTS
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White carrot cake with chocolate and naranjilla syrup.
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Jicama rolls with strawberries or uvillas.
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Sweet bulb of dahlias with brown sugar and cinnamon.
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Zuchinni cake with dark chocolate.
The dishes vary according to the season and the harvest of the day.
Date: Saturday April 24.
Includes theoretical PDF of the workshop, all the food to prepare and lunch.
Value: $30.00 with digital PDF.
Value: $40.00 with printed Pdf.
Hours and agenda:
10:00 - Arrival and introduction.
10:30 - Study of plants.
11:30 - Harvest and preparation.
14:00 - Lunch
15:00 - Theoretical and practical introduction to the preparation of ferments.
16:00 - Farewell and departure from the farm.
Accommodation options on the farm for participants in this workshop:
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The farm consists of trails to a waterfall, forest and river, spaces to which all participants will have access.
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Participants have the option to stay at the Farm ($8.00 and $10.00 Camping, $12.00 Glamping and $15.00 rooms in our family home),
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Extra meals available: $5:00 for breakfast, $7:00 for lunch and dinner.
*Prices per night and per person.
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