Sunday afternoon I attend another fermentation seminar. This one was taught by Maureen Diaz, a homeschooling mom of nine children and a Certified Liberation Wellness Educator and Real Food Preparation Expert. Maureen’s focus that day was on fermenting fruit. She discussed how to choose and prepare the fruit, options for crocks or jars and good quality salt. Maureen demonstrated how to make a pineapple/mango chutney and we sampled a fermented applesauce. This sounds like a great method for preserving fruit without canning or freezing; we will definitely be trying this at Big Oak.
Maureen Diaz is the homeschooling, homesteading wife & mother of 9 children. She lives with her family in the beautiful Buchanan Valley where she enjoys gardening and learning more about history, nature & nutrition. She is also the Weston A. Price Foundation chapter leader and, as such, takes great pleasure in sharing accurate nutrition information with others and teaching cooking classes based upon WAP principles.