Tuesday, May 10, 2011
Blog has moved
This blog is no longer active and I have moved it to the new website - come and follow me over at Lisa's Counter Culture
Wednesday, March 30, 2011
Offal What? Making Organ Meat Easy and Tasty Time Change
The upcoming April Organ Meat Made Easy Workshop time has been changed.
It's now starting at 9:30am and ends at noon.
Here are the details:
Offal What? Making Organ Meat Easy and Tasty
Are you wanting to incorporate these highly nutritious foods into your diet? But too nervous or scared to take the plunge? Come and learn how to easily and quickly prepare organic chicken liver pate, lamb sweetbreads, heart and tongue. Recipes included and containers are encouraged for leftovers to take home. Cost is $70 plus an additional $14 per person to cover these high quality and locally sourced ingredients. Six maximum per class. Local lamb is sourced from Sierra Farms and Old Creek Ranch. Chicken liver is sourced from pastured organic chickens. Gluten free.
Saturday, April 30- 9:30am to noon (Note time change)- 3 spots left!
Additional dates as requested for any workshop. I would love to do another Offal Workshop = Please request if you are interested.
All workshops are in Barron Park, Palo Alto.
Contact lisa@lisascounterculture.com or 650 858-1148 to sign up or for more information.
It's now starting at 9:30am and ends at noon.
Here are the details:
Offal What? Making Organ Meat Easy and Tasty
Are you wanting to incorporate these highly nutritious foods into your diet? But too nervous or scared to take the plunge? Come and learn how to easily and quickly prepare organic chicken liver pate, lamb sweetbreads, heart and tongue. Recipes included and containers are encouraged for leftovers to take home. Cost is $70 plus an additional $14 per person to cover these high quality and locally sourced ingredients. Six maximum per class. Local lamb is sourced from Sierra Farms and Old Creek Ranch. Chicken liver is sourced from pastured organic chickens. Gluten free.
Saturday, April 30- 9:30am to noon (Note time change)- 3 spots left!
Additional dates as requested for any workshop. I would love to do another Offal Workshop = Please request if you are interested.
All workshops are in Barron Park, Palo Alto.
Contact lisa@lisascounterculture.com or 650 858-1148 to sign up or for more information.
Tuesday, March 15, 2011
New Shipment of Pickl-its Just Arrived!
I just restocked and even ordered some larger sizes - but these tend to go quickly!
I can't believe how much better my kefir and beet kvass come out now that I am using a Pickl-it rather than a mason jar - plus I know my food is safe and free of mold.
Here's what I have available:
4-Liters - four
2-Liters - just one left
1.5 Liters and 3/4 Liters - at least 8 of each
You can even corn your corn beef in it!
Let me know if you want me to reserve one for you.
Let's start fermenting!
I can't believe how much better my kefir and beet kvass come out now that I am using a Pickl-it rather than a mason jar - plus I know my food is safe and free of mold.
Here's what I have available:
4-Liters - four
2-Liters - just one left
1.5 Liters and 3/4 Liters - at least 8 of each
You can even corn your corn beef in it!
Let me know if you want me to reserve one for you.
Let's start fermenting!
Wednesday, March 9, 2011
April Workshops Dates Just Added
Be the first to get your spot - all workshops are limited to 6 people. These workshops are all 2.5 hours long.
April Offerings:
April 9, Saturday 10am to 12:30pm, Veggie, Mayo and Ketchup - now includes a mini Pickl-it!
April 16, Saturday 10am to 12:30pm, Kombucha and Beet Kvass with Ginger includes Ginger Ale recipe
April 30, Saturday 10:30 to 1pm, Organ Meat Made Easy
You can also find me on Facebook under Lisa's Counter Culture. Specials and discounts may appear there.
April Offerings:
April 9, Saturday 10am to 12:30pm, Veggie, Mayo and Ketchup - now includes a mini Pickl-it!
April 16, Saturday 10am to 12:30pm, Kombucha and Beet Kvass with Ginger includes Ginger Ale recipe
April 30, Saturday 10:30 to 1pm, Organ Meat Made Easy
You can also find me on Facebook under Lisa's Counter Culture. Specials and discounts may appear there.
Saturday, February 12, 2011
March Workshop Dates Just Added
I'm hoping these new dates work into your schedule - let me know if you want to attend a specific workshop but need a different date - please let me know when you are available. Please be specific :)
March 5, Saturday 10am to 12:30pm Veggie Workshop with Mayo and Ketchup - All fermented!
March 12, Saturday - Kombucha and Beet Kvass (Ginger Beer recipe included)
March 26, Saturday 10am to 1pm Organ Meat Made Easy
The Sustainable Seafood and the Dips, Dressings, and Snacks workshops are available upon request.
Descriptions are available on my website.
Please be sure to find me on facebook - I often have special offers and updates posted there.
Let's start making some nourishing food together!
Lisa
March 5, Saturday 10am to 12:30pm Veggie Workshop with Mayo and Ketchup - All fermented!
March 12, Saturday - Kombucha and Beet Kvass (Ginger Beer recipe included)
March 26, Saturday 10am to 1pm Organ Meat Made Easy
The Sustainable Seafood and the Dips, Dressings, and Snacks workshops are available upon request.
Descriptions are available on my website.
Please be sure to find me on facebook - I often have special offers and updates posted there.
Let's start making some nourishing food together!
Lisa
Saturday, December 25, 2010
2011 Workshop Dates Added and Survey Winners Announced!
I'm excited to announce the new dates are available on the website now. I added at least 2 dates for each workshop. I also added a new Body Care Workshop - A late February or early March date will be added soon. You won't want to miss this one!
Survey Results:
Thanks to everyone who participated. As a result of your feedback, I will be adding two new services in 2011. Kid-oriented workshops/birthday celebrations and personal in-home consultations on making your kitchen a more nourishing place. I will be adding the details to the website in the next several days.
And as promised, I am offering two of the survey takers (picked at random) half-off a workshop of their choice. If this is your email, than you are a winner
Einerson@gmail.com
pubrel@gmail.com
Please contact me to make arrangements for your workshop choice :)
Survey Results:
Thanks to everyone who participated. As a result of your feedback, I will be adding two new services in 2011. Kid-oriented workshops/birthday celebrations and personal in-home consultations on making your kitchen a more nourishing place. I will be adding the details to the website in the next several days.
And as promised, I am offering two of the survey takers (picked at random) half-off a workshop of their choice. If this is your email, than you are a winner
Einerson@gmail.com
pubrel@gmail.com
Please contact me to make arrangements for your workshop choice :)
Sunday, December 19, 2010
Kid Kraut Workshop for Annika's Bday
Yesterday we celebrated my daughter turning 8! Annika invited five of her closest friends from school. It was a rainy dreary day, so were not able to play with our chickens or in the garden. I had asked Annika a few nights earlier what she would like to do at her party. I offered to have the kids make something in the kitchen...maybe granola or homemade fruit/nut bars...or....
Annika wanted to make pickle kraut (fermented cabbage with cucumbers, garlic and dill). I think this appealed to her since it is fun to squish the cabbage and she loves eating the finished product. I was a bit apprehensive since these kids are not WAPF kids. Who knows what they will think of this project.
So, here's my chance to see how things would go with seven excited kids (5 guests plus my 2 children). I surveyed the group to see if they have ever eaten sauerkraut or even pickles...most had not. Only two kids had had pickles and I am guessing they were vinegar ones, not fermented.
I have to say they didn't seem to excited about the proposed project. I gave a little background on fermented foods and explained how it was similar to yogurt in the culture process....blah blah ...is what they mostly heard. Nevertheless, they dutifully washed up and gloved up and entered the kitchen. I had them sample some of the pickle kraut they would be making.
Surprise, several of them really really liked it! And than I asked if they wanted to try anything else first. Maybe green beans? Yes, several of them answered. Whew!
Than they demolished at least 4 or 5 of the fermented green beans and they wanted more. But I thought we should get started on our project. And lunch was being served right after so I wanted to make sure they had some room for all the goodies I had prepared.
So they squished and squished...giggled....got the cabbage and the its brine really going....we packed the jars....and than they wanted to eat it. They looked disappointed that it would take a few weeks before they could eat it. But I explained that it would be worth the wait. I sent them all home with a handout with the recipe for a larger batch and instructions on how to monitor their own little pint.
As I was cleaning up, I heard one girl asked Annika, "Does your mom have any other cool vegetables to try?" My heart swelled! I brought out some dilly fermented carrots and my fermented mayo to serve with lunch. They were both quite popular. See, kids do like nourishing foods!
Their parents looked a little puzzled when they came to pick up. But they mostly seemed interested. Maybe they will care for their kraut and in a few weeks they will be rewarded.
I hope to be able to offer more of these workshops for your special child's celebrations. Let me know if you would like to have one hosted at your home.
Annika wanted to make pickle kraut (fermented cabbage with cucumbers, garlic and dill). I think this appealed to her since it is fun to squish the cabbage and she loves eating the finished product. I was a bit apprehensive since these kids are not WAPF kids. Who knows what they will think of this project.
So, here's my chance to see how things would go with seven excited kids (5 guests plus my 2 children). I surveyed the group to see if they have ever eaten sauerkraut or even pickles...most had not. Only two kids had had pickles and I am guessing they were vinegar ones, not fermented.
I have to say they didn't seem to excited about the proposed project. I gave a little background on fermented foods and explained how it was similar to yogurt in the culture process....blah blah ...is what they mostly heard. Nevertheless, they dutifully washed up and gloved up and entered the kitchen. I had them sample some of the pickle kraut they would be making.
Surprise, several of them really really liked it! And than I asked if they wanted to try anything else first. Maybe green beans? Yes, several of them answered. Whew!
Than they demolished at least 4 or 5 of the fermented green beans and they wanted more. But I thought we should get started on our project. And lunch was being served right after so I wanted to make sure they had some room for all the goodies I had prepared.
So they squished and squished...giggled....got the cabbage and the its brine really going....we packed the jars....and than they wanted to eat it. They looked disappointed that it would take a few weeks before they could eat it. But I explained that it would be worth the wait. I sent them all home with a handout with the recipe for a larger batch and instructions on how to monitor their own little pint.
As I was cleaning up, I heard one girl asked Annika, "Does your mom have any other cool vegetables to try?" My heart swelled! I brought out some dilly fermented carrots and my fermented mayo to serve with lunch. They were both quite popular. See, kids do like nourishing foods!
Their parents looked a little puzzled when they came to pick up. But they mostly seemed interested. Maybe they will care for their kraut and in a few weeks they will be rewarded.
I hope to be able to offer more of these workshops for your special child's celebrations. Let me know if you would like to have one hosted at your home.
Saturday, December 18, 2010
Take a Quick Survey and you could score 1/2 off of a workshop of your choice at Lisa's Counter Culture
Season's greetings! I have a favor to ask of you. Would you mind taking a moment to take my survey?
I would so appreciate it!
Here's the link: http://www.surveymonkey.com/s/
Be sure to leave your email or comment here so I can enter you into the drawing.
Also, I have some great gift ideas for the holiday season.
1. Pickl-it Jars - the perfect solution to easy fermentation - I have a small selection of 3/4 Liter and 1.5 Liter on hand right now - and I am planning on placing another order soon to restock - so let me know if you want me to add another size.
2. Honey! There is still some honey left from the last harvest of the beehive at my house. All raw and unfiltered. There isn't much left - so be sure to grab it soon. This makes a great hostess gift too. (Pints are $12 and Quarts are $22)
3. Raw Apple Cider Vinegar from Triple J's. If you came to a workshop - you might have had a chance to try this amazing Apple Cider Vinegar - made locally and the best I have ever had. Usually available at a few farmer's market - but I bought a case for those who want to pick one up. I had a hard time reaching him to get some more - he only comes to the PA market once a month - and last week was the last week of the season. Price is $7.
4. A gift certificate for a workshop! The perfect gift for the person who appreciates good food and conversation.
Hope all your wishes come true,
Lisa
--
http:www.lisascounterculture.
Nourishing Food Workshops
I would so appreciate it!
Here's the link: http://www.surveymonkey.com/s/
Be sure to leave your email or comment here so I can enter you into the drawing.
Also, I have some great gift ideas for the holiday season.
1. Pickl-it Jars - the perfect solution to easy fermentation - I have a small selection of 3/4 Liter and 1.5 Liter on hand right now - and I am planning on placing another order soon to restock - so let me know if you want me to add another size.
2. Honey! There is still some honey left from the last harvest of the beehive at my house. All raw and unfiltered. There isn't much left - so be sure to grab it soon. This makes a great hostess gift too. (Pints are $12 and Quarts are $22)
3. Raw Apple Cider Vinegar from Triple J's. If you came to a workshop - you might have had a chance to try this amazing Apple Cider Vinegar - made locally and the best I have ever had. Usually available at a few farmer's market - but I bought a case for those who want to pick one up. I had a hard time reaching him to get some more - he only comes to the PA market once a month - and last week was the last week of the season. Price is $7.
4. A gift certificate for a workshop! The perfect gift for the person who appreciates good food and conversation.
Hope all your wishes come true,
Lisa
--
http:www.lisascounterculture.
Nourishing Food Workshops
Monday, November 22, 2010
Workshops!
Today was a fun day in my kitchen for the Dips, Dressings and Snacks Workshop. We covered a lot of ground in just two hours. Plus everyone had great ideas, resources and recipes to share with the group.
We made Avocado Cilantro Kefir, Cocoa Cherry Larabars, Creamy Tomato Soup, Mixed Greens with a delicious Miso Dressing and Crustless Mini Greens Quiches.
Next up is the Kombucha, Beet Kvass and Ginger Beer workshop on Tuesday, December 7 from 10am to noonish. I would love to get a few more people to sign up. There are three spots left. It would make a wonderful gift for a friend, family member or coworker too.
The Seafood Workshop also has space - I think the December 17th, Friday class will be a go - I haven't had anyone sign up for the Saturday class yet - so that may be cancelled.
I will be adding dates for the new year - I have had a few more requests for the Organ Meat Made Easy for a Monday slot. Let me know if you would like to see a weekend date too.
Now's a great time to let me know what dates/times you prefer for the new year!
Lisa
We made Avocado Cilantro Kefir, Cocoa Cherry Larabars, Creamy Tomato Soup, Mixed Greens with a delicious Miso Dressing and Crustless Mini Greens Quiches.
Next up is the Kombucha, Beet Kvass and Ginger Beer workshop on Tuesday, December 7 from 10am to noonish. I would love to get a few more people to sign up. There are three spots left. It would make a wonderful gift for a friend, family member or coworker too.
The Seafood Workshop also has space - I think the December 17th, Friday class will be a go - I haven't had anyone sign up for the Saturday class yet - so that may be cancelled.
I will be adding dates for the new year - I have had a few more requests for the Organ Meat Made Easy for a Monday slot. Let me know if you would like to see a weekend date too.
Now's a great time to let me know what dates/times you prefer for the new year!
Lisa
Tuesday, November 9, 2010
Dips, Dressings and Snacks
I am finalizing the workshop this week - and I would love to see this workshop fill up before I leave for vacation. I am leaving this Thursday and returning the 20th- two days before the workshop - so if you were considering taking this workshop - please let me know asap :)
One of the dressings that I will be covering is my famous goat milk avocado cilantro kefir. And you will get a copy of the secret recipe :)
Here is the description and details of the workshop:
New! Dips, Dressings, Snacks
Learn how to make fermented salad dressings and dips and nourishing snacks. These recipes are gluten free, quick and easy and are kid-friendly!
A handout with home instructions and my recipes are included. Containers are encourage for leftovers. Cost is $60 per person. Six maximum per class.
Monday, November 22, 10am to noon
You can sign up here or email to reserve a spot
http://lisascounterculture.
I hope you can make it - this should be a fun and tasty workshop - I was planning on keeping it gluten free too.
Lisa
One of the dressings that I will be covering is my famous goat milk avocado cilantro kefir. And you will get a copy of the secret recipe :)
Here is the description and details of the workshop:
New! Dips, Dressings, Snacks
Learn how to make fermented salad dressings and dips and nourishing snacks. These recipes are gluten free, quick and easy and are kid-friendly!
A handout with home instructions and my recipes are included. Containers are encourage for leftovers. Cost is $60 per person. Six maximum per class.
Monday, November 22, 10am to noon
You can sign up here or email to reserve a spot
http://lisascounterculture.
I hope you can make it - this should be a fun and tasty workshop - I was planning on keeping it gluten free too.
Lisa
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