Healthy Drinks and Upcoming Demos

Congratulations to the winner of the “Rethink Your Drink Spa Water” contest, Chef Ronnie Glass of Health and Human Services Kitchen!  The contest challenged local chefs to come up with a flavorful water alternative to sodas. Chef Glass's Hibiscus Spa Water received the most votes. Stop by Blue Skies Coffee and Tea on 2344 Old Sonoma Road for a free sample of this refreshing beverage throughout the month of July!

Hibiscus Spa Water
Ingredients

• 2 pack of Hibiscus Flower
• 6 Juicing Oranges
• 2 Lemons
• 1 Lime
• 2 Gallons of water

Directions
1. Steep Hibiscus in hot (not boiling) water for 5-10 minutes.
2. Wash oranges, lemons, and lime
3. Slice lemon, lime, and 4 oranges
4. Squeeze juice from 2 orange
5. Add to water and let sit in refrigerator for 1 hour
6. Add ice and serve.

Wild West Ferments

One of the newest additions to the Napa Farmers Market, is Wild West Ferments, which is owned and operated by partners, Luke Regalbuto and Maggie Beth Levinger.  Wild West Ferments is based in beautiful Point Reyes Station, California.  They sell traditional-styled fermented foods and beverages, rich in probiotics.  Wild West Ferments believes that fermented foods are the perfect synthesis of raw foods and whole foods.  According to Luke, the fermentation methods that Wild West Ferments employs, stretch back 1,000 years, before the advent of refrigeration.

Wild West Ferments sources all of their produce from local, organic farms.  They offer a variety of fermented foods at the Napa Farmers Market, including four flavors of sauerkraut (including their signature sauerkraut – a twice-sown sauerkraut with cumin and coriander seeds), a taqueria-style curtido consisting of fermented carrots, radishes, jalapeno peppers and cabbage brined in Mexican spices, and the ever-wildly popular kimchi (these were moving especially swiftly during market).  These fermented foods are versatile and can be paired with just about any dish, especially sauerkraut, which can be eaten with pizza, salad, sandwiches, etc.  Wild West Ferments will be rotating weekly specials, so that a visit to their market stall will never be the same twice.  Weekly specials in early July included two varieties of sauerkraut – green garlic and lemon dill.

Wild West Ferments also sells fermented fruit sodas, including varieties self-dubbed as “Professor Plum” and “Apricot Cardamom.”  These fruit sodas take one week to ferment.  As Luke describes it, the process of fermenting fruit sodas is similar to making Kombucha, except his sodas do not impart a strong vinegar flavor.
Although fermented foods do not spoil, Wild West Ferments nevertheless recommends that customers consume their products within six months from the date of purchase for optimum flavor.  Wild West wants the public to be aware that there has never been a recorded case of foodborne illness involving fermented foods.
Luke is enthusiastic about sharing his knowledge of fermentation with the general public.  He previously ran a raw foods café and has been fermenting foods for 10+ years.  Luke will be teaching krauting classes locally, both now and the future—not to be missed if you are fan of fermented foods or are curious about learning more about them.
Make sure to stop by to see our live demo events!  Start time: 10:00am and admission is free!

July 14, 2012 - Fermenting with Luke Regalbuto of Wild West Ferments
July 28, 2012 - Pickling with Aram Chakerian, local pickling expert
August 4, 2012 – Chef Elizabeth Skylar and BOCA Farms
August 11, 2012 - Home Canning with local canning experts