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Fall 2014 Cheese, Bread, Herbs and Soap Retreat

May
20

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Come learn at the farm!

Fall Cheese, Bread, Herbs & Soap Retreat
August 28 – September 1, 2014

This retreat is offered with options to choose the entire retreat or only parts. The retreat will last five days, but it’s up to you whether you choose one day, two days, three days, or all five days, offering flexibility for your needs, schedule, and budget. Retreat days will be full days, through supper!

Points to note–

Accommodations are not included. Find options on the Suggested Accommodations page. (Come with a buddy and split your costs.) You’re responsible for making your own arrangements. If you’re local, you won’t need a hotel.

All meals are included. Breakfast, lunch, supper, and snacks will be home-cooked and served right here from the studio kitchen, and will focus on fresh, culturally iconic and delicious West Virginia foods.

Teens are welcome. Mature teens 13 and up may sign up to attend retreats at Sassafras Farm accompanied by a paid attendee parent/guardian. (I’ve been known to let a 12-year-old sign up, too–please be a good judge of your child’s maturity and interest in the subject matter.)

Spaces are limited. Smaller groups will allow a greater focus on the quality that I want–of each workshop, of each meal, and of the entire experience. But it also means–if you want it, don’t delay!

Open NOW for registration:

FALL 2014 CHEESE, BREAD, HERBS & SOAP

IMG_6401This fall retreat will span five days, including two full days working with all things cheesy and the family cow, one day of yeast breads, biscuits, and pie, and two days of expanded herbal workshops including a full hot process soapmaking session. My teaching partner for this retreat will be LauraP, an experienced herbalist, soapmaker, cheesemaker, baker, and home dairy farmer. Choose to attend one day, two days, three days, or all five–up to you! All workshops and activities will take place at Sassafras Farm in Roane County, West Virginia.

CHEESE & THE FAMILY COW WORKSHOP – Thursday, August 28, 2014 – Friday, August 29, 2014

Dive into the joy of home cheesemaking with two days of cheesy adventure at Sassafras Farm! In soft cheese sessions, experience making your own mozzarella from start to tasting. Learn the fundamental techniques of a variety of cream cheeses as well as how to make other dairy products including sour cream, butter, whipped cream, and clotted cream. Hard cheese sessions will prepare you with the basic how and why of milk, cultures, rennet, cheese presses (homemade and spring-weighted), as well as resources and education about the basic supplies and equipment to set up a home cheesemaking kitchen. We will make hard cheeses from pot to press, and you will learn how to set up a cheese cave at home for aging to perfection. You will leave with hard cheese demystified, ready to go home and make your own! And whether you are thinking of getting your own cow or just want to experience the whole process from cow to kitchen, we will also be at the barn where every attendee will get hands-on practice milking a cow both by hand and by machine and practicing handling fresh milk from filtering to skimming cream. Learn all about handling a cow, breeding, housing, feeding, and managing a calf along with managing a family cow, hands on. Glory Bee’s waiting for you!

Breads, Biscuits & Pie Day – Saturday, August 30, 2014

Carry on with the journey or just jump in for a day of hands-on baking secrets! There are few things more satisfying in life than taking a warm loaf of yeast-risen bread made from your own hands out of the oven. Using simple ingredients, you will learn the steps of mixing, kneading, and shaping to create your own fresh-baked rolls, loaves, pizzas, coffeecakes, and more using the Grandmother Bread recipe. With your own experience and individual guidance, you will leave this workshop with the knowledge and skill to make homemade bread a part of your daily life. Say goodbye to store-bought bread! We’ll work with whole grains also and even bake bread with whey fresh from the cheesemaking workshop. You’ll say goodbye to canned biscuits (yuck!) or frozen pies, too, because we’ll have a biscuit-making session followed by a pie-making workshop. Leave with the skill to make your own biscuits from scratch and the secrets of tender, flaky pie crust that never fails. Your family will love you for this one!

IN-DEPTH HERBS & SOAP WORKSHOP – Sunday, August 31, 2014 – Monday, September 1, 2014

Join us at the farm for two days of hands-on herbal instruction! We’ll start with a general overview of traditional kitchen and medicinal herbs and their uses. You’ll take a guided herbal walk to gather wild edibles and medicinals to use in the practical formulas you help prepare in the Sassafras Farm Studio kitchen. You’ll learn how to use essential oils safely and how to make your own medicinal teas, tinctures, decoctions, infusions, herbal syrups, salves, and natural lotions. You’ll also learn how to stock a basic home herbal medicine cabinet and plan your own kitchen garden, a women’s herbal garden, a medicinal garden, and even a section for the benefit of pets and livestock, if that suits your needs. Whether you’re ready to begin making your own ‘simples’ and potions or just want to know more about the many practical uses for garden and wild herbs, this workshop offers the information and advice to get you started. But wait, there’s more! This in-depth herbals workshop will include a full hot process soapmaking session. With the knowledge you’ve gained, you’ll choose the right herbs for your individual needs and make your own batch of soap to take home!

Cost

Write your own ticket! Each two-day set (Cheese & the Family Cow OR In-depth Herbs & Soap) with two full days of instruction, supplies, take-homes, and six meals is $200 per person. The baking day is $50 per person. However–

Choose all five days (including BOTH two-day sets) and the baking day is only $25. (Total: $425 for FIVE full days of instruction, supplies, take-homes, and fifteen meals.)

Take one two-day set (either Cheese & the Family Cow OR In-depth Herbs & Soap) and attend the baking day for just $40. (Total: $240 for THREE full days.) If you want to choose one two-day set and NOT attend the baking day, your total will be $200.

NOTE: Baking day signups are reserved for people who are attending two-day sets at this time. If spaces are available for the baking day after everyone attending two-day sets have had their chance at it, I will open baking day-only registration at that time. If attending the baking day only, the cost will be $50.

How do you sign up?

Email me at CITRevents@yahoo.com and tell me what you want to sign up for (Cheese & the Family Cow, Baking, In-depth Herbs & Soap–all or which parts). I will need the full name, address, and phone number for each attendee. (You may sign up for a friend if you are coming together.) I will send you payment information at that time. Directions to the farm and other information will also be provided to attendees in advance of the retreat.

A 50 percent downpayment will be required to reserve your place. The remaining balance will be due by August 1. If you sign up, please plan to attend. Retreat reservations are nonrefundable.

Not only does offering retreats in this way at Sassafras Farm enable me to provide a higher quality and more in-depth experience, it also allows the full atmosphere of the farm to become part of the experience. The Cheese & the Family Cow retreat includes hands-on work with animals as part of the event, but every workshop at every retreat at the farm will include multiple opportunities throughout the day for attendees to visit with the animals, feed a goat a cookie, pet the horses, and join in farm chores if you choose–collecting eggs, milking Glory Bee, tossing hay, cleaning out the chicken house…. Did I sneak that last one in on you? (An attendee DID voluntarily clean out my chicken house last year! It was awesome!)

party2011This is a real retreat to a farm, and I’m committed to making it an awesome experience for each person who is here. I will be welcoming each attendee not just to the studio and the farm but to my home.
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Let the adventure begin! See you at the farm!

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Posted by Suzanne McMinn on May 20, 2014  

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The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....



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