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Say the word, "pickle," and your mouth responds. The salty-sour taste of a pickle satisfies some intangible need while adding plenty of pizzazz to a plate. Pickles come in many forms - nearly any fruit or vegetable can be pickled into your new favorite.
IN THIS ISSUE, we feature the simplicity of making your own small batches of pickles and "putting them by" for the long winter ahead. Pickling is a great starting point for learning about preserving and canning. It's easier than you think! Not canning this year? We've included many ideas for enjoying pickles wherever you find them!
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Ken's Notes:
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COOKING CLASSES
We're taking a break from classes during August and getting back into the swing of things in September. As soon as the new schedule starts to take shape we'll publish it here first!
THE BREAD GARAGE Talk about a tease! We started carrying bread from the Bread Garage two weeks ago only to find out that they're shutting down for a two week vacation. The ovens will be fired up again on the 17th and we'll have fresh bread on AUGUST 18th. After all that R&R, Chris should be raring to go. I just hope he has a babysitter feeding his starter on a daily basis!
KEURIG COFFEE K-CUPS I think it's safe to say that we now have the largest selection of K-cups you'll find anywhere! For those of you who aren't disciples, K-cups are the single serving coffee packs that fit in Keurig coffee makers. They make it easy for everyone in your home to have a fresh cup of their favorite flavor of coffee without ever having to throw away half a pot of old coffee.
Just a few of the new flavors include: Cappuccino, Wild Mountain Blueberry (really!), Jamaica Me Crazy, Decaf Hazelnut, Celestial Seasoning Sleepy Time Tea and Earl Grey Tea. The best news? Our everyday prices are the same as the "Sale" prices you'll find at the local big box stores!
Sara Moulton At The Cook's Shop! We're excited to announce that Sara Moulton will be paying us a visit on Saturday, September 17th, at 2:30 pm, as part of her current book signing tour!
 Admired by millions as the host of "Cooking Live", "Cooking Live Primetime," and "Sara's Secrets," Sara was one of the Food Network's defining personalities during the outlet's first decade. In addition to her work on the Food Network, Sara was the Executive Chef of Gourmet Magazine for twenty-three years - right up until its closing in October 2009. Sara is the author of Sara Moulton Cooks at Home and Sara's Secrets for Weeknight Meals, which served as the basis for "Sara's Weeknight Meals," a public television series that launched in 2008. Her third cookbook, Sara Moulton's Everyday Family Dinners was published in April 2010. She is also the Food Editor of ABC-TV's "Good Morning America." In October of 2011, "Sara's Weeknight Meals" will begin its second season on public television.
 Sara Moulton's Everyday Family Dinners, her most recent cookbook, features 200 new recipes for overscheduled home cooks who want to treat the family to something new without breaking the bank or spending hours in the kitchen. "Broadly," she says, "the book is a round-up of strategies to wriggle free of the strait jacket that stipulates starch/vegetable/protein at every meal." In June of 2011 The International Association of Culinary Professionals (IACP) named SMEFD best cookbook of the year in the category of "Children, Youth and Family."
More details will follow in an upcoming newsletter. This will be a fun afternoon - mark your calendar and plan on joining us for a special event!
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Cooking Kids - Cooking Without A Stove Or Oven
Monday, August 8, 2011 - 10:00 to 11:30 am, $20
Jessie Etter - In-house Kid's Chef
Children will learn how to prepare after-school snacks without using the stove or oven. They will learn to safely use a microwave and be instructed in the preparation of well balanced snacks.
Our Cooking Kid's Classes are limited to 8 children, ages 8 to 12 years old. Children will be taught real kitchen skills so they can safely "cook" on their own. They will be instructed in clean and safe handling of food and clean-up! You know your child best...this is a class for kids who are able to stay focused for an hour and a half, are able to take turns and listen to (and take) instructions. Parents will be required to sign a waiver and leave a contact phone number at the time they drop their child off.
Jessie is a recent graduate of the Hocking College Culinary Arts Program where she graduated at the top of her class. She has a great time working with kids and enjoys teaching. These classes should be a lot of fun
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American Kitchen Stockpot
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Small batches of jams and pickles can be water bath processed in this multi-purpose stock pot. Great for soups, too!
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Lid Wand
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Magnetic tipped wand safely removes lids from boiling water bath and positions the lid on the filled hot jars.
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Jar Lifter
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These tongs, specially designed for canning, securely lift and transfer hot jars in and out of the hot water bath.
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Wide Mouth Funnel
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Made for canning, the wide opening guides food and liquid into jars cleanly and efficiently.
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Pickle Picker
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Picks up any sized pickle easily and keeps your hand out of the jar.
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Appetizer Tray On Ice
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Appetizers or relishes, this compartmentalized tray holds it all and keeps it cold with ice.
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Zyliss "V-style" Mandoline
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Slices, crinkle-cuts, and juliennes in different sizes. Fold-up legs provide adjustable height.
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Kyocera Adjustable Hand-held Mandoline
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Flat, hand-held slicer offers four thicknesses with little set-up. Ceramic blade stays sharp!
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"Put by" some pickles while the sun shines and before the snow flies!
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