Explore & Discover: 2017 Classes

From carving and scything, to basket weaving, preserving and much more, the Nana Cardoon 2017 class schedule offers a great way to slow down and learn new skills, crafts, preserving, and food preparation. Plus spent the day at the farm with others interested in farm culture and traditions, too.
Join instructors who have honed their craft over a lifetime and use their talent and experience each day to create foods, tools, gardens and other useful products. Bring your curiosity. Get ready to explore. Sign up for a class and take home new skills and friendships from a day on the farm.
Take a look at the class list, and contact Charlene, charlene@nanacardoon.com or 503-357-4992, with questions or to sign up for a session.

The Essential Larder & Pantry

“Over here is one of our larders,” Charlene mentions as she leads the small group of university students to the north facing porch of the farm house she and Richard call home. The students quickly realize its not your average front porch. They gaze over the cornucopia of milk carton cases bursting with multicolored apples, gallon glass jars jam-packed with

Jar of pickles

Jars of pickles fill the larder shelves.

olives, earthenware pots spilling over with potatoes and onions, and light gray formation crocks bubbling with sauerkraut, kosher dills, and assorted citrus.

“These foods are alive,” Charlene continues. “The larder is where we keep foods that need to be in a naturally cool and shaded environment.” The care and respect she has for good food comes through as she talks with the students about “live” food, the fermentation process, and the importance of a larder in a well stocked kitchen. Each student takes an olive to taste.

Corn kernels in hand

Corn kernels will be stored in the pantry.

Charlene moves on to the subject of the pantry. “Our pantry designated areas are stores of canned tomato sauces, preserves, dried pasta, beans and grains, jars of anchovies, dried fruits and vegetables. These are all things that are kept in a ‘still’ room, which is also an old term referring to a kitchen or workroom where foods are preserved or made ‘still’.”

Nana Cardoon Urban Farm hosts many students of all ages and Charlene doesn’t miss a chance to help them learn the many components to a good table. “Pantry comes from the French ‘pain’. Larder comes from the French ‘lard’. These terms come from the way homes used to be organized. I like to keep things separated in the same way, honoring the traditional ways of storing and handling nutrition, and depending on non-electric storage methods.”

Squash on the vine

This farm grown squash is now in one of the larders.

The students continue on their farm tour as they make their way past mounds of herbs, twisting grape vines, and fruit hanging heavy on the persimmon tree. If they just happen to come back in the near future they would find that most of what they see now in one of the pantries or larders they just learned about. Because as she mentioned Charlene processes and stores almost all foods utilizing traditional and natural storage in various the larders and pantries around their home.

Harvesting produce, beans and grains from the farm; procuring and curing meats from neighboring farms; creating cheeses, kefir, and fermented breads – each batch, jar, basket, or crate makes it way into the appropriate pantry or larder. There it becomes part of the ever-changing procession of good foods headed toward a nutritious convivial meal around the farmhouse table.

Nana Cardoon larder areas:

  • Charcuterie
  • Cheese
  • Vinegars
  • Fruits and Vegetables
  • Lacto Fermentation Crocks
Canned tuna in glass jars

Canned Oregon albacore stocks the pantry.

Nana Cardoon pantry areas:

  • Kitchen area pantry – ‘still’ items used on a daily basis
  • Shed pantry – canned goods for the year

And the wine is in our “cellar”!

Sala Painting, Creating & Eating

A day of creativity awaits 12 students as artist and teacher Marcella Kriebel guides the class through painting vegetables and making salsa. Turning farm-raised corn into tortillas is Charlene’s focus, and with Richard at the grill brunch is in good hands!

Marcella provides guidance for beginners and advanced painters alike — everyone is creative!

Charlene shares a peek at the farm-grown corn to be made into tortillas. The molino does the trick and soon tortillas are ready for the grill.

Marcella and class are busy making salsa – with fresh picked peppers and other ingredients from the farm.

Brunch tastes fantastic, right down to the last slurp – south of the border style!

This is too much fun!

Missed this event? Don’t wait to sign up for Margarita Shake Up: An Evening of Painting & Dining on the Farm! — October 2nd. Marcella will be back with another creative class — check it out and save your seat at the table.