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Field Workshop – Zero Waste Pickels [08/07]
July 8 @ 18:00 - 20:00
€14.00 – €28.00
Welcome to CourJette’s Summer Field Workshops!
We are thrilled to unveil the exciting lineup for our upcoming summer field workshops at CourJette, a serene haven nestled on the outskirts of Brussels. For over four years, we’ve cherished this little paradise, and now, we invite you to join us for a series of engaging and hands-on experiences.
13 May – Introduction To The World of Fermentation
- Starts at 18h
- Immerse yourself in the art of fermentation through a captivating blend of tasting and theory sessions. CourJette CSA members pay 14 euros, while non-members pay 21 euros.
24 June – Field Kimchi
- Starts at 18h
- Grab your knife, cutting board, and a 500ml jar for an adventure in creating Field Kimchi.
8 July – Zero Waste Pickels
- Starts at 18h
- Join us for a journey into the world of Zero Waste Pickels. Don’t forget to bring your knife, cutting board, and a 500ml jar – everything else, we’ll forage on the field.
Join us on 8 July at 18h for an immersive Zero Waste Pickles event, where you’ll learn to create delicious pickles with minimal environmental impact. The workshop encourages participants to bring their own knife, cutting board, and a 500ml jar, promoting the concept of reusing and reducing waste. We will forage for fresh ingredients in the field, ensuring that the produce used is locally sourced and sustainable. In this workshop, you’ll also learn about pickling using different homemade vinegars, gaining insights into the art of vinegar making.
21 August – Giardiniera: the taste of Italy
- Starts at 18h
- Experience the flavors of Italy with our Giardiniera workshop. Bring a knife, cutting board, and a 500ml jar, and let’s explore the tastes together.
7 September – Exploration Brunch @ CourJette
- From 11h to 14h
- Indulge in an all-vegetarian buffet featuring a variety of field vegetables prepared in diverse ways during our Exploration Brunch.
21 September – Hot Sauce Workshop before Oogstfeest
- Starts at 16h
- Spice up your skills in our Hot Sauce Workshop. Bring a knife, cutting board, and a 500ml jar, and let’s create some heat from the field.
14 October – End of the Season Ferments – Green Tomatoes and Others
- Starts at 17h30
- Conclude the season with a flourish as we delve into End of the Season Ferments, focusing on Green Tomatoes and more. Don’t forget your knife, cutting board, and a 500ml jar.
Join us for these unique experiences, where nature meets knowledge, and creativity blends with community. CourJette CSA members enjoy exclusive rates, so mark your calendars and get ready for a summer filled with learning, sharing, and tasting. We look forward to seeing you at CourJette!