Early summer is the perfect time to get out of the city, and The Farm at Woods Hill is inviting you to take a fermentation vacation at their 19th century farmhouse from Friday, June 10th to Sunday, June 12th.
Head north to Bath, New Hampshire to proprietor Kristin Canty’s multi-acre working homestead, which provides all of the meat, eggs, veggies and honey to her three restaurants in Massachusetts: Woods Hill Table and Adelita in Concord, Ma, and Woods Hill in the Seaport. You’ll get to hang out all weekend with fermentation expert Alex Lewin, author of Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in your Home Kitchen to learn everything about making ginger beer, sourdough bread, hard apple cider, sauerkraut, kombucha, yogurt, and more. Plus you’ll get to bring home canning jars of your very own fermented veggies. Jen Frey of Vermont Yoga will be leading four classes throughout the weekend, including a welcome stretch upon arrival, morning vinyasa flows, and an afternoon gentle sense-inspiring SPA class with a guided final relaxation on Saturday to really get you feeling zen.
All of this learning and stretching will work up an appetite, naturally, and you’ll be fed farm-to-table fabulous breakfasts, lunches and dinners crafted by the Woods Hill Table team (Concord) made from ingredients that are now in season on the property — plus of course some of your own fermented foods. Visit Woods Hill Farm’s event page for more information about your hosts, and for online booking. Tickets are $850, which includes your stay, the fermentation experience, and all your meals (extra beverages including biodynamic beer and wine will be available for purchase). Book soon — the farmhouse sleeps only around 30 people, and you won’t want to miss out on this regenerative retreat!