Preserving the Harvest: A tasting of Fall 

November 4th, 2017 – At Red Ridge WineryImage result for red ridge winery

This is for those of you who like good food from the pantry deep into the winter. We will address about all kinds of preservation techniques and have hands on demos of them.

In addition the Seedhouse is having the annual tasting devoted to storage crops, winter squash, potatoes, spices, peppers, pickling, celery, beans, canning tomatoes.

Preserving the harvest demos:

French cornichion brines, Squash jam, green tomato jam, Pepper salts….And more!!

Tickets available soon.



A Dried Japanese Persimmon Class

November 5 @ 1:00 pm3:00 pm



Ancient Japanese food art of Hoshigaki turns hachiya persimmons into an amazing, shelf-stable delicacy. The process is all done through patient hanging and massaging of the fruit. The process is listed on the Slow Food Ark of Taste Hoshigaki-Dried Japanese Persimmons under “Japanese Hand-Massaged Persimmons.”

Evan Gregoire, owner of Portland Seedhouse is one of few dedicated farmers who perpetuate the tradition. We will provide the fruit and special bamboo hanging pole, while giving instructions and demonstrate how you can do this successfully at home.