Fiddles & Faires & Ferments
We've got yinz guys lined up for a flour power triple whammy hat trick wang dang doodle of a weekend ahead. What's that you say? Greatness on the horizon? Can you see the light of a brand new morning? Everything's gonna be alright, it's gonna be okay.
Starting off the power play we've got Jessie Burns and her Irish session pals posting up at our Lyons shop from 10:30 AM to 1 PM this Saturday in Lyons. It doesn't get any better folks, this is the real deal.
Next up is our Local Artisan Craft Faire in Louisville from 10 AM - 2 PM on Sunday. Come visit with your favorite local artisans and support them. We've got pottery from Sally Spear and Amy Deystone, wooden stuff from Ramsey at Rydendesign, hand blown glass from Leigh Wyatt, all sorts of art and jewelry from Jodie @thefoxandthetoad, artwork from Alex Ferm, plants from the one and only Green Pony and jewelry from Emily Clark (of Wild Rye fame). I love all of these artists so much and my home is mostly made up of beautiful hand crafted works made by these fine folk.
Lastly we are incredibly pleased to hold some fermented space for the amazing Kirsten Shockey for her return to Moxie for a fermentation series. Learn to bring simple, yet powerfully delicious and nutritious, ferments into your kitchen and meals with this 3-part series. Each class will build on the previous class but also stands alone. Come just one or all three. This series will have something for everyone whether you have never fermented or want to learn more techniques and skills. As part of the series, you will have a chance to bring the previous ferments and talk about questions you had a long the way. All classes are presented through demonstration, tasting, and hands-on projects to take home.
In the first class, Mastering the Basics of Vegetable Fermentation, we will dive into everything you need to know to easily ferment any vegetable—the why, how, safety, and possibilities. Bring your questions, your curiosity and an appetite to taste the wonders of flavor. We will focus on artistry and creating a flavor arsenal of fermented goodies for your refrigerator using both local ingredients with a focus on zero-waste. We will use the seasonally available vegetables and you will go home with jars of your own to watch bubble on the counter. This course is designed to help you feel comfortable and safe to make anything you would like.
Fermentation frees many of the nutrients in our food making them more available to our bodies, think of the possibility when fermenting with plants that heal. In this second workshop, The Fermented Apothecary, we will talk about fermentation how you can use it to blur the line between food and medicine. You will learn to use herbs to make delicious, fermented condiments and herbal pastes.
We will put it all together in the final class of the series Fermented Condiments, but this class will stand on its own. Imagine delicious fresh condiments that are rich in flavor and natural probiotics. (When the only vegetable your loved one wants to eat is ketchup, make it count.) You will learn how to make all the classic condiments—Fermented! Make your own probiotic-rich Ketchup, Mustard, Mayonnaise and Hot Sauces. As well as techniques to invent your own.
This series of classes will be held in Lyons at our shop over 3 nights May 26, 31, and June 2. Tickets available HERE.
What? You want more Waxahatchee? Okay....Here you go...I think I'm gonna have to go to rehab to get off this Waxahatchee thing I've got going...
Waxahatchee - “Light of a Clear Blue Morning” Live @ First Ave