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newsletter, summer 2010

Hi Everyone,

The bounty of summer graces us in many ways. Most of us can create some time away that nourishes and refreshes the soul. We are also thankful for the varieties of produce which keep us busy figuring out new ways to prepare and enjoy them. As a result, there are three new classes for you in late summer and early fall!


August 28, "Naturally-Fermented Sauerkraut Workshop" 10-11:30 am • $20

People are always asking us "How do you make sauerkraut?" so we're offering this class again just in time for the fall cabbage crop.

  • All thriving, traditional cultures eat fermented foods. Do you?
  • Learn the art of making your own lively, tangy and delicious sauerkraut in this hands-on workshop.
  • Discover the many great health benefits of fermented foods!

Sauerkraut In Crock

September 11, "Extraordinary Crackers & More" 10 am-1 pm • $45 Expand your dehydration repertoire with these new recipes: Non-Wheat Crackers, Kale Crackers Veggie Crackers, Rosemary Flax Crackers, Pizza Crackers and Zucchini Hummus

Crackers with spreads

October 2, "Tempeh Tonight" 10 am-1 pm • $45 Try tofu's "meaty" cousin. You will love these hearty soy dishes from around the world: Italian Tempeh with Greens, Mexican-Style Tempeh, Lemon-Rosemary Tempeh and Baked Tempeh. Served with quinoa and a naturally-fermented pickle. You will discover the local sources for FRESH tempeh. There is nothing like it!

October 16, "Wonderful Soups" 10 am-1 pm • $45 Egyptian Lentil Soup, Yellow Split Pea Soup, Black Bean Soup with Sun-Dried Tomatoes, Gingered Squash Soup and Sunflower Spread served with Vegetable Flax Crackers.

split pea soup

Seating is limited so send in your class fee early to register!

Cooks Tip

Tired of the taste and texture of cooked summer squash? Try this tip and savor new crispness and complex flavors: Spiralized summer squash smothered with sauce or salad dressing.

squash on plant

Patty Pan Squash in the "wild"

trim squash

Trim stalk and flower end

squash in spiral cutter

Mount squash in a spiral cutter or use a mandoline

spiral cutting

Spirals of cut squash

bowl of spirals

Ready to top with sauce or a dressing in a bowl or on a plate for a side dish

ready to serve

Sun-dried tomatoes garnishes the zucchini-basil pesto sauce


  • Wondering what fruits and vegetables are in season for your part of the country? Here's a helpful link for that and more food choices you can make to help your community and our world. Eat seasonally and shop sustainably at www.sustainabletable.org

Video Recommendation

"The No. 1 Ladies' Detective Agency", an HBO/BBC production, is available on DVD and is a wonderful adaptation of the characters in the Alexander McCall-Smith's books of the same title. This is one where the movie is actually as good as the books, even enhancing the storyline. It is set in Botswana and was filmed there, doing an excellent job of capturing the spirit of this delightful country and its people. This seven show series steadily picks up steam with each episode. If you are looking for family-friendly entertainment which celebrates humanity in all of its richness, we HEARTILY recommend this collection.


"When diet is wrong, medicine is of no use; When diet is correct, medicine is of no need." - Ayurvedic Proverb

Warm wishes,
Lenore & Joe Baumwww.lenoresnatural.com


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