Just a quick note about food group this week:
Usually, I say come on by, no big deal, last minute decision is just fine. However, we’re doing a “hands on” night this month, so I thought you’d want to prepare. Our topic is fermented foods and drinks…and we’ll be making some!
So, if you’d like to come join in the fun, here’s what you’ll want to bring:
The hardware: a big bowl, a food mallet if you have one (or sturdy wood spoon), mason jar with lid, cutting board and knife, maybe a grater.
The software: veggies that you like (cabbage, napa, turnip, kohlrabi, carrot, kale, garlic, onion); spices and herbs if you want (oregano, dill, caraway, ginger), salt.
Hari Hart is supplying the whey and water kefir to get the brew going, so you don’t need to worry about that. If you want specific recipes to look at so you can see combos that might work well together, please email me at firstname.lastname@example.org or simply google fermented food recipes.
I’ll also be talking about how to do kombucha. Right this minute I don’t have enough SCOBY to share, but I’ll bring some kombucha to taste and also bring info on how to get a starter SCOBY yourself.
Usually we’re pretty easy about start time, but I’d appreciate your showing up promptly at 7pm…as it could be a long night otherwise! We’ll also be eating, so if you like, bring along a dish to share!
See you Tuesday night!