| Form
a relationship with your local farmers
and received the freshest produce you
can get, short of starting your own
garden. Look into Community Supported
Agriculture (CSA), CSA is a way to expand
your palate, and your consciousness,
without lifting a finger.
READ
MORE...
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“Slow
Food” is a concept taking the
nation (slowly) by storm. As retaliation
to the current trend of mass-produced
fast food, the “Slow Food”
movement focuses on local ingredients,
cuisines and culture. August in a perfect
time to hone in on the bounty of local
produce available to you. Take a moment
and savor food the way it’s meant
to be – slowly.
READ MORE...
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Need some
new menu ideas that will keep away the
heat, nourish you from head-to-toe and
use up some of those great items from
the farmer’s market? Look no further
than Cool Food, supplying 200 easy and
refreshing recipes for lazy days.
READ MORE...
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| Popsicles
are surely a childhood summertime staple,
but how many of us get around to eating them
these days? Sorbet can be your adult replacement,
minus the sticky hands and chins! Chef Scott
shows us how practically any fruit can be
made into a tasty, frozen treat, quickly and
easily, with his recipe for Watermelon Sorbet.
READ MORE...
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| Preserving
the Harvest
After planting over 10 varieties of tomatoes
in my newly-constructed, raised planting beds
last summer, I quickly realized that all the
compost I added to amend the soil, all the
waterings and all the time I’d put into
them had paid off, royally. I had tomatoes
by the bushel; heirlooms, plums, grapes, cherries,
romas, big boys, early girls, and I quickly
realized I could not keep up with the mega
yields my little beds were giving off. I had
Caprese salads and fresh tomato basil soup,
BLTs with extra layers of Ts, pico de gallo,
salsa, marinara sauce and anything else I
could muster. A week later, once my stomach
turned bitterly against me due to all the
acidity I was ingesting, I borrowed a hot
water bath canner, bought several pint and
quart jars, and called in the troops (my mom)
for a few telephone instructions. Intimidated?
Yes. Worried about explosions, botulism and
broken seals? A little. Fortunately, preserving
my tomatoes was quite fun, and the best part
was savoring the fresh taste of my summer
tomatoes in the dead of winter. If you’ve
any desire to take up this rewarding skill,
join Carl on August 30 for a lesson on canning,
pickling, smoking, and all of those other
wonderful methods I’m sure your grandmother
used in days long passed.
MORE DETAILS...
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7 piece set- 3.5” Paring Knife, 8 Slicer,
7” Cooks Knife, 8” Bread Knife,
9” Honing Steel, Kitchen Shears, and
a 9 slot wood block.
Reg. $475.00 -- SALE $179.99
With the abundance of vegetable available
from all the local farmers and from your own
back yard a stock pot becomes an indispensable
tool. From delicious vegetable soups to boiling
fresh corn on the cob or canning garden treasures
to enjoy later in the year a stock pot is
a must have. We are offering a great deal
on both the 6qt and 12qt stock pots from Le
Creuset.
6qt stock pots Reg. $60.00 -- SALE
$39.99
12qt stock pots Reg. $90.00 -- SALE
$69.99
Our Fall/Winter
class schedule will be available online by
the end of August. Look for more than 80 exciting
classes in our new schedule.
Join us aboard Holland America Cruise Line
for an amazing 7 day culinary adventure February
4 – 11, 2007.
MORE DETAILS...
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We would like to hear
from you!
If you have an idea for something you would see
in our newsletter, please let us know. Please contact
us at editor@kitchenwindow.com
View previous
issues of our E-Newsletter.
Kitchen Window -Calhoun Square
3001 Hennepin Avenue
Minneapolis, MN 55408
612-824-4417 • 888-824-4417
www.kitchenwindow.com
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