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Courses - 2017
Book online or via Tel: 071-91-66399 / 087 9029893 (Neantog)

(Click on each course heading to link to and book via The Organic Centre website or the Neantog Shop)

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August 26th Saturday (HP02): Home preserving - all methods in one day
with Gaby Wieland from 10:30am - 4:30pm, €65 per person
Storing and preserving is a most essential and cost beneficial extension of growing your own food. Gaby will show and demonstrate the best methods to deal with your surplus of garden produce. Learn about storing, drying, lactic fermentation and sterilising to freezing and the “funky” hot fill-ins. All equipment needed will be shown, and you will be making your own sauerkraut to take home. Gaby will demonstrate preserving without sugar, making vegetable stock and hot-fill-ins.

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September 16th - Saturday (WRAT): Herbal and natural remedies workshop
with Gaby Wieland from 10:30am - 4:30pm, €65 per person (plus a small charge for materials)
Naturopath and herbalist Gaby Wieland will show you how to make your own natural remedies to combat coughs, colds, fevers, aches and pains & to boost your immune system. Get advice on diet and lifestyle. Recipes explained or demonstrated are elderberry syrup, onion syrup and throat coat spray. You will taste herbal teas and infusions and learn how to make oils and ointments and take samples home. Gaby will introduce the use of spices for the kitchen and also wild foods like rosehips and haws.
“Very informative, definitely will put it into use!”
(Participant feedback)

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September 23rd - Saturday: Fermentation Workshop at Neantog Kitchen Garden School
with Gaby and Hans Wieland from 10:00am - 4:00pm, €70 - Includes a light lunch.
Learn how the ancient food preserving technique of fermentation can create super nutritious and tasty dishes. Under the guidance of Gaby and Hans you will learn how to ferment vegetables and create fermented drinks. The workshop will include practical sessions and demonstrations and we will finish with a taster plate.
Interactive, infective and lots of fun!

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September 30th - Saturday (SBW2): Sourdough Baking Workshop
with Gaby Wieland from 10:30am - 4:30pm, €65 per person
This is a hands-on baking course introducing you to the world of sourdough baking. Gaby will guide you step-by-step from making your own starter to successfully baking a range of sourdough breads, pizza bases and more. A variety of grains (rye, spelt, kamut, barley, rice etc.) will be used. Discover the health benefits of freshly milled flour. A grain mill will be displayed, recipes given and participants will take samples home. Includes making a gluten-free sourdough.
“I now fully understand the sourdough process!”

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October 15th - Sunday (HCW2): Healthy cooking workshop - Free from
with Gaby Wieland from 10:30am - 4:30pm, €65 per person
Anyone with food intolerances or allergies will benefit from excluding gluten, yeast, sugar and dairy from their diet. Gaby will focus on whole, unprocessed and seasonal foods like vegetables, fruits and gluten free grains and show that meals can still be exciting and tasty. Learn about breakfast options, lunch preparation and dinner suggestions, including menu planning, shopping list for one week and what ingredients to have in the larder. Some recipes will be demonstrated, samples can be tasted and you will also under Gaby’s guidance prepare a small taster plate before lunch..
“Very relaxed and informative at the same time!”

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October 21st Saturday and 22nd Sunday (CMC1) : Cheese Making - An Introduction
held at NEANTOG, Cliffony, Co. Sligo by Hans and Gaby Wieland €130 (plus a small charge for samples)
The only such course in the country teaching all aspects of cheese making without short cuts over two days. Learn about cheese cultures, recipes, equipment and facilities needed! On Day 1 you will produce a hard cheese in real time under the guidance of Hans. You will also start your quark and on Day 2 Gaby will help you to make various fresh cheeses, including quark, fresh herb cheeses and cheese in oil to take home. An exciting, interactive and fun filled two days with hands-on culinary experience and tasting sessions.
You can buy a starter kit on the day.

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