Join CSA member, Gabby Gammon, for a hands-on fermentation workshop at Bellair Farm.

Together we’ll cover the fundamentals of lacto-fermentation, why fermentation is such a powerful preservation method, and how to safely transform fresh peppers into flavorful, probiotic-rich hot sauce. You’ll leave with your own ferment to finish at home, the confidence to recreate it with future harvests, and inspiration for using peppers of every variety.

You can buy produce from Bellair beforehand or arrive early to pick-your-own from the fields! The varieties available to work with will be: serrano, jalapeno, shishito, carmen, anaheim, habanero, red habanero, rooster, jimmy nardello, habanada, santa fe/havasu, gochugaru, hot paper lantern, capperino, cayenne, thai cayenne, and fresno. Garlic also makes a delicious extra addition if you'd like to bring some to add or buy some from Bellair. Please bring your own cutting board and knife!

Whether you’re growing your own, bringing home too many from the farmers market, or just love hot sauce, this hands-on class is a fun way to make the most of pepper season and learn a new skill!

$50/person ($35 for 2026 CSA Member) Your ticket includes learning the skill of making your own hot sauce, and bringing home supplies to be able to ferment into the future.

Meet at the barn store 8am sharp and caravan up to the Bellair Kitchen/Dairy Barn.