Haymaker's punch — also called switchel — is a simple mix of vinegar, water, and sweetener, drunk by field workers through long summer harvests in 18th and 19th century America. This workshop takes that history as one lens — alongside seasonal ingredients, forgotten skills, and the slower rhythms of a place.

Join us to process strawberries, saving the tops to start a simple fermentation — the beginning of a strawberry top vinegar. Then we head out to forage a seasonal plant on the island and turn it into a syrup. The work is hands-on, collective, and deliberately slow — what we like to call non-productive productivity. An invitation to move at the pace of the island, and to ask what ingredients are available here, now, and for whom.

We end by sitting down together with haymaker's punch, fresh strawberries, and cream. You'll take home a small jar of the ferment to keep going at home.