You can take vegetables harvested at the peak of their season and preserve them for maximum flavor and nutrition, whether you grow your own or get them from a local farmer. Learn to use one of the safest, easiest, most flavorful, and healthiest techniques known to preserve while keeping all of the nutrients alive (as well as increasing their benefit). Sound too good to be true? Kirsten and Christopher Shockey discuss the health advantages of eating fermented foods and demystify the process by demonstrating both ancient and ultramodern techniques of preservation (which work for small and large quantities). This workshop explores the possibilities for using vegetables from A(sparagus) to Z(ucchini). Bring your curiosity and questions.