Drinks – Fermenting, Pressing, Milking

The new kitchen in The Stables has opened up so many doors for us – more space, more room to play, experiment and explore and a definite freedom of not being restricted by the busy-ness of the cafe.

One of the first things we did with the new kitchen was to start making all our own drinks.

 

 

We took all the sugary crap cans out of the fridge and started  juicing, making different nut milks and fermenting like mad.

Katie Sanderson came back to us in January after an inspirational trip to San Fransisco and took on the project of developing the drinks. She is now officially head of fermentation and is having a great time playing around with it all. We have ginger bugs burping on every shelf, vats of kombucha and flavored kefir water, we do cold pressed juicing with organic fruit and veg three days a week and Katie came up with a winning flavor combination with the almond and black sesame milk.

Keep an eye on the fridge to see what crops up next.

 *from left to right – ginger, lemon & turmeric ferment – kombucha – damson kefir – almond and black sesame milk – beetroot carrot, apple & ginger cold press – pear, parsley, spinach, & lime cold press

 

 

Fermentation Workshop – Sunday March 1st 2015

We will be holding our second fermentation workshop in The Stables on Sunday March 1st at 3pm (duration approx 2.5 hours).

The Stables (for those of you who don’t know yet) is our new building next door to the Fumbally on the lane, it is where we will be holding various workshops and trainings over the coming months and where we also host yoga classes and focused events. Keep an eye on www.thefumballystables.ie which will be live in the next few weeks.

 

 

The class will be taken by April Danann (www.aprildanann.com) who will be coming up from West Cork where she runs a fermented foods business called Rebel Foods. April is a clinical nutritionist and fermented foods expert who works exclusively with wild yeasts so the class will be focused on wild fermentation processes.

 

The session will include information on Sourdough, Fermented drinks, Vinegars and fermenting vegetables. Everyone will get to take home a sourdough starter with them and there will be other fermented products available for sale on the day.

 

The cost is €80 which will need to be paid up front in advance of the class to secure your place.

You can call us on 01 5298732 and pay over the phone by card or drop in cash to the Fumbally.