KNOW YOUR Rosé
Rosé wine is a type of wine that incorporates some of the color from the grape skins to alter the color, but not enough to qualify as a red wine. The “pink” color can range from a light orange to near purple depending on the variety of grape and technique of the wine maker. Typically the grape skins are in contact with the juice for 1-3 days and then removed. Skin contact is the primary method for producing rosé wine.
Rosé wines can be still, semi-sparkling, sparking and bone-dry to very sweet.
At Local Harvest Grocery:
Libalis Rose $4.99 SUPER SALE Floral, semi-sweet rose from La Rioja
La Closerie des Lys This French Rosé is made from a blend of Sirah, Grenache and Cinsault
Barrel 27 Shenanigans Made from a blend of Grenache, Syrah and Mourvedre This very floral rosé has a light strawberry flavor. Some tasters prefer this one served at room temp.
Sean Minor 4 Bears Pairs well with lighter fare such as salads, mushroom dishes, or sipped on its own. On the palette it has a nice strawberry note.
INGLORIOUS/GLORIOUS PRODUCE
Fun video about France's efforts to reduce food waste and educate about what food really looks like. Visit our Glorious/inglorious produce! We celebrate the big fat heirlooms, the slightly bumply apple, the eggplant with an extra protrusion. Check out our reduced price produce area for our take on inglorious.
http://overheard.liketodiscover.com/watch-how-this-supermarket-got-people-to-buy-their-rubbish/?utm_medium=Share_Bottom&utm_source=Facebook-Timeline&utm_content=Photo&utm_campaign=FB_Share
KNOW YOUR FERMENTED BEVERAGES
Kefir
This yogurt-like drink which is pronounced keh-feer (although I like to say it key-fur which I guess is not correct) has become a popular choice for folks interested in increasing the health of their "gut" and who like a little bit of sour in their life. We've been making our own Kefir at LHC and demand keeps growing for it. Kefir grains are actually living colonies of friendly microbes that will ferment cane sugar or milk sugar into a nutrient packed drink with a similar consistency to pourable yogurt. Kefir can be made using diary milk, but can also be made with other "milks" like almond or coconut. For a vegan treat or for those who prefer the non-dairy approach, our coconut kefir is a fantastic alternative with a very tropical flavor.
Use kefir in place of yogurt in smoothies, pour over your morning granola or oatmeal or drink a bit each day. This cultured probiotic filled drink is packed with folic acid, living bacteria, biotin, vitamins K and B and is often used by folks who want to increase healthy bacteria in their bodies. Many customers seek it out after a course of antibiotics or to help with conditions like Crohn's or IBS.
Learn to make your own milk or water kefir at our class on August 26, 6 p.m. (See Class info below)
CLASSES
HOW TO REGISTER
Sign up in our store or call 865.5260 to register. Payment must be made at time of registration for all classes with a fee.
Seed Saving Basics
Presented by Becca Widzer of Local Harvest and Weekly Harvest
August 23, 2014 10-11 a.m. FREE (no need to register for this class)
Location: Tower Grove Farmers’ Market at the Local Harvest Grocery booth
Stop by the booth for a quick class and instruction on saving seeds from your garden. Becca will also have the Seed Library on site so folks can bring their seeds for donation or take seeds for their gardens.
Let it Ferment! A class in beverage fermentation
Presented by Jenny Bangert of Bamboo Studios and Maddie Earnest of Local Harvest
August 26, 2014 6-8p.m., $20.00
Location: LHC, 3137 Morgan Ford Road, 63116
Ready to try your hand at making your own Kombucha or Kefir? Jenny and Maddie will give you the know how as well as the benefits of eating and drinking fermented beverages and foods. (BACK BY POPULAR DEMAND)
You can “Can It”! A beginner canning class
Presented by Annette Beach of Local Harvest
September 11, 5-8 p.m., $60.00
Location: LHC
Just like grandma used to do…or you wish she did. Come and learn how to preserve the bounty of summer/fall in this beginning class on canning. Annette will cover safety, equipment and participants will leave with some canned jars of their very own. Participants will get hands on experience. The course will also provide recipes for holiday gift giving from your very own kitchen.
DIY Kim Chi and Sauerkraut
Presented by Jenny Bangert of Bamboo Studios
September 18, 2014, 6-7:30, $20.00
Location: LHC, 3137 Morgan Ford Road, 63116
Curious about fermentation? Wondering how you can make it yourself? It’s pretty easy and delicious. Come learn with us. Jenny will let you in on why you should add fermented foods into your diet. You’ll leave with your own jar of kim chi.
Coconut Oil…What’s the big deal?
Presented by Angie Carl of My Coconut Kitchen
October 16, 2014, 6-7:30 $10
Location: LHC, 3137 Morgan Ford Road, 63116
Angie Carl of My Coconut Kitchen will present information about coconut oil and your health. She will introduce her products and also do a cooking demonstration using My Coconut Kitchen products and coconut oils. There will be lots of sampling and takeaways. Special pricing on her products for participants.
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