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About this event
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Join us at Bird Valley Farm on Sunday, December 12th from 12 - 2:00 pm for a fun afternoon learning the ancient Japanese practice of preserving persimmons, known as Hoshigaki. These are easy to make and when cured properly develop a fantastic jammy consistency that pairs well with charcuteries , pastries and tea.
We will be using the Hachiya variety of persimmon and learning about how to prepare it for the 3-5 weeks it takes to be properly preserved.
The process is well worth the efforts and Hoshigaki makes wonderful gifts!
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Penny Ellis will be instructing us in how to make the hoshigaki. Our workshop includes a box of 8 persimmons, supplies and instructions for making & curing the Hoshigaki.
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PLEASE NOTE: This is an age 21+ event and guests will be required to show ID to attend. This is a BYOB / 420 friendly workshop .
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We'll be serving a lite mostly vegetarian lunch & beverages. Attendees are welcome to bring their own beer & wine to enjoy with our lunch.
These are small group, (10-20 people max) workshops where all activites take place in open, well ventilated areas. Social distancing measures are observed in compliance with county Covid guidelines.
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Bring your own vegetable peeler, scissors and paring knife for processing the persimmons. Dress in layers for warmth and wear sturdy shoes.
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Can click HERE for a good video on the Hoshigaki process.
In the event of cancellation, refunds minus the Eventbrite fee will be refunded.
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Please direct all questions to the Organizer by clicking the link below.
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Tickets are $60 per person / 2 for $100.
