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.