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 :)

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.

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/Z7WR6HD

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

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http:www.lisascounterculture.com
Nourishing Food Workshops

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

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.com/DipsDressingSnacks.html

I hope you can make it - this should be a fun and tasty workshop - I was planning on keeping it gluten free too.
Lisa

Adopt an Ewe - My Home is a Drop Point!

I'm so excited to announce another great local offering that you can get a great deal and support an amazing local farm at the same time.

It's called Adopt An Ewe and there are two options - both are great choices. I have had all of their sheep milk cheeses and they are delicious.

Here's a link for more information:
http://ardigasna.blogspot.com/2010/06/adopt-ewe-back-by-popular-demand.html

I hope you will join me in adopting an ewe :)

Pickl-it Jar System makes the NT Journal!

I'm so excited that an interview with Kathleen Mills of the Pickl-it Jars made the NT Journal this issue!
Here's a link:
https://www.realmilk.comwww.westonaprice.org/food-features/2041-lacto-fermentation-made-easy-with-the-pickl-it-system.html

And you could come and see them for yourself at the Veggie/Mayo/Ketchup workshop this Sunday at noon. They are by far the best and safest way to get a great fermented product.

The first person to respond and say they read about this on the blog can come for $40 this Sunday!
http://lisascounterculture.com/Veggiemayo.html
I hope to see you this weekend for a great workshop!

Kombucha, Beet Kvass & Ginger Beer Workshop Added

I just added another date for the this workshop. A great chance to learn how to make your own for just pennies compared to buying it - and many of my flavors are even available in the store :)

New time is December 7, Tuesday 10am to noon

Veggie, Mayo and Ketchup Workshop Date and Time Change

The date and time has been changed for the next Veggie, Mayo and Ketchup workshop - it will be offered this Tuesday, November 2 at 10 am to noon. Please sign up ASAP if you want to come - and I still have opening this coming Sunday, November 7th at noon to 2 pm.

Announcing New Fall and Winter Workshops

I'm excited to offer two new workshops and some new dates for popular repeats.
Please see the Workshops and Schedule tab at the top of this page for further details.

I tried to add weekday and weekend dates where I could. November and December are challenging with several holidays and vacations to work around. Please let me know if you would like to see another date added for a particular workshop. It's so hard to predict what will fit into everyone's schedule - and I do have some flexibility.

I'm looking forward to seeing you in my kitchen soon,
Lisa

A busy day in my kitchen today...

I had a great time with the Kombucha/Beet Kvass workshop - we were even able to sneak in a quick tutorial on Ginger Beer.

I brewed up new batches of all three of these fabulous probiotic-rich drinks - I'm running out of nice dark places to tuck my ferments into.
I also whipped up some fresh fermented garlic mayo with some great duck egg yolks - my kids have been clamoring for it on everything. And I had two people who wanted to buy some instead of making it...I'm happy to do that with a little notice.

They also enjoyed some of the leftovers from yesterday's Organ Meat Made Easy - they just love the chicken liver pate. Branson had it for snack and for lunch. Last chance to get in on the next one scheduled for October 30th, Saturday. I have two spots left.

Now to figure out the winter schedule...
How about October 23 for a fermented veggie/mayo/ketchup class? Also considering offering this on November 5th and/or 6th.

A Blog?

A blog - Yikes! I never considered myself as blogger material - but I am going to give it a try. This is where you will hopefully subscribe so that you can be notified of new dates or workshops. And a place to see what's going in my kitchen. I'll also post reviews of new products, restaurants, recipes and more as I think of it.