Eli loves pickling, fermenting, jamming, canning... basically whatever it will take to enjoy the taste of summer in the middle of winter!

Eli learned the art of lacto-fermentation, which is food preservation the real way (ie, no vinegar and food coloring) during her three months farming at Adamah, where they made dill pickles, sauerkraut and kim-chi to sell to area stores at onsite at the retreat center. She has taught classes on fermentation at the 2008 Hazon Food Conference and at the Natural Gourmet Institute, where Eli attended culinary school.

A huge fan of preserving other tasty delights, such as making jams, tomato sauce, salsas (from green to chipotle, mild to super habanero-hot) and canned pickles, have Eli preserve your harvest or teach you the right way.

Or, just ask Eli what she's working on, and order a jar.

For a great resource on fermentation, check out Sandor Katz's website: www.wildfermentation.com or his book by the same name.