addressalign-toparrow-leftarrow-rightbackbellblockcalendarcameraccwcheckchevron-downchevron-leftchevron-rightchevron-small-downchevron-small-leftchevron-small-rightchevron-small-upchevron-upcircle-with-checkcircle-with-crosscircle-with-pluscontroller-playcrossdots-three-verticaleditemptyheartexporteye-with-lineeyefacebookfolderfullheartglobegmailgooglegroupshelp-with-circleimageimagesinstagramFill 1light-bulblinklocation-pinm-swarmSearchmailmessagesminusmoremuplabelShape 3 + Rectangle 1ShapeoutlookpersonJoin Group on CardStartprice-ribbonprintShapeShapeShapeShapeImported LayersImported LayersImported Layersshieldstartickettrashtriangle-downtriangle-uptwitteruserwarningyahoo

Monthly Meeting at Jimmy's no.43 - Garlic!

Bring on the Stinking Rose! For our June Meetup, our secret ingredient is garlic. Picture yourself on Iron Chef Fermentation, grab some garlic, and go! Ferment it on its own, or partner it up with other things in a sauerkraut, kimchi, mayonnaise, beverage, or whatever else you can think of. If it has garlic in it, we want to try it! Bring a ferment to share and we'll talk, taste and get our garlic on!

Please note that our meeting this month is on WEDNESDAY night, June 6th. Because of scheduling with Jimmy's, we can't have the back room on Monday night, so Wednesday it shall be. Hopefully for some of you that can't come on Mondays, this will be even better. See you there! And I'll bring the breath mints!

Join or login to comment.

  • Mona

    Wanted to share a resource for those interested in group foraging, in case you may not already know. Wildman Steve Brill hosts great foraging tours every weekend at different locations in the area. You can check out his page on sassafras at http://www.wildmanstevebrill.com/. Click on wild 'PLANTS' and find from there. You can also find his 2013 Calendar. Maybe we want to get a group together?

    2 · June 6, 2013

    • Margaret

      I'm going foraging on Saturday with Wild Man Steve Brill in Prospect Park. wildmanstevebrill.com

      1 · June 9, 2013

    • Margaret

      Hearing what you've said about Steve's tours, I'm even more excited to be going on Saturday. I took a personal day off to go on a tour of Central Park about a month ago, but it rained. I was very disappointed,and, so, spent the entire day taking on-line raw chef courses. This coming week I have have a “forced vacation” - not one I have chosen, and I have found that WildManSteveBrill ( wildmanstevebrill.com ) has a foraging tour of Prospect Park on Saturday. Now, providing the weather cooperates with me, I will get a second chance - Steve is very kind to offer me a poverty entry to his tour. Again, I am very excited. This time, doubly excited, as I have never been to Prospect Park.

      1 · June 9, 2013

  • Michaela H.

    Another great night of fermented goodies and cool info. The black garlic was definitely a highlight. And so was all the conversation. findaspring.com! I do hope we can have a fermentation field trip one day soon. Forage sassafras or juniper berries, gather spring water and get together to share some of our skills. What fun that would be! In the meantime I look forward to the next meet up: cheeze (as Margaret spells it) and crackers!

    1 · June 6, 2013

    • Margaret

      There is a foraging trip to Prospect Park with WildMan Steve Brill (wildmanstevebrill.com) on this coming Saturday (6/15?) I think he said something about juniper berries (I'm alert to juniper because it is my "birth flower"), but I am not sure - you can check his site.

      June 9, 2013

    • Margaret

      BTW, I spell it "cheeze" because it is different from "cheese", as most people know it - it is not dairy. Most raw vegans use that spelling, to keep people from being scared that it is going to be dairy. I, personally, love dairy cheese, but it does not love me back - I am extremely allergic to casein - if I eat a dairy product, I will pay back for days (flu-like symptoms that don't respond to any remedies, and I can even lose my voice, which is my stock-in-trade!) You might catch me eating cheese, or, even ice cream (I ate some ice cream two years ago), but that is only because I am so depressed that nothing can deter me from eating what I want to eat. Nothing! Not even severe physical distress.)

      June 9, 2013

  • Lisa

    Looking forward to next month's meet-up on turning nuts into cheese (better than water into wine, in my opinion)! Can anyone recommend some websites to get started?

    June 9, 2013

    • Margaret

      You can look at my blog prettysmartrawfoodideas.­wordpress.com - search on "cheeze" (without the quotation marks! You can see the cheeze recipes I have posted (if it doesn't say fermented, then empty in a capsule of New Chapter All Flora and let it sit a day or so (your choice). I would be happy to send the fermented cheeze recipes from my cheeze and ferments books (be my beta testers!) in a PDF file, if you want (please email me)

      June 9, 2013

    • Margaret

      I'm saying "be my beta testers" in a jocular way - I've made these cheezes for years, and everyone who has eaten them has liked them -- I just don't know of anyone who has made them from my recipes.

      June 9, 2013

  • Emily

    Everything was so delicious. And it was really cool to have the non-garlic items as well as a counterpoint.

    June 6, 2013

  • Margaret

    It was so wonderful meeting everyone and tasting all of the delicious ferments people brought. Thank you again to the folks who gave me the kombucha baby and the water kefir (I am very grateful for that, and so excited about getting started with them) BTW, a number of people asked me about nut and seed cheezes, and I erred in the info I gave (you can search on my blog prettysmartrawfoodideas.wordpress.com and find some of the common things I make, but if you want more recipes, they aren't there!) I have most of my fermented cheeze recipes in a file for the book I am working on, but I will be happy to share them with you (be my testers, please!) if you want.

    1 · June 5, 2013

  • Mona

    I have a beverage! (So, I'm a month behind...) Hope everyone who wants to taste can - I'll have a few cups, but if you have one that would be helpful.

    June 4, 2013

  • Margaret

    I'll be opening my two jars of sauerkraut later tonight - both are garlic/jalapeno, but I made one with probiotics, and the other is an experiment with kimchi juice. I know the probiotics batch will be ready, but I am not sure about the kimchi batch - perhaps it might need longer. If they are both good, I will bring both. Otherwise, I'll just bring the spicy garlic probiotic batch.

    I'm excited to finally be able to attend one of these meet-ups, and I think I know how to find it in bar this time. I'm looking forward to meeting everyone and tasting other people's ferments.

    June 4, 2013

  • Margaret

    I've just put up two jars of garlic jalapeno sauerkraut - one using probiotics (I'm sure that will be ready) and the other using kimchi juice (no clue how or when that will turn out) I will bring at least one of them to the meet-up. I'll taste the kimchi one on Tuesday night and see if that one can come along, too.

    June 2, 2013

    • Lisa

      How is it a probiotic? Did you add anything special?

      June 2, 2013

    • Margaret

      I added a capsule of New Chapter All Flora probiotics. This is the trick I learned before I started my first batch years ago, and the only batch I have ever had fail was the one I didn't put the probiotics in.

      June 4, 2013

  • Quicksand

    I went with simple fermented garlic. It's only been going since Saturday so we will see how fermented it will get by Wed evening. Resisting the temptation to roast some too.

    June 4, 2013

  • Matthew F.

    i will bring two or three loaves of homemade sourdough bread to put all these delicious ferments on

    June 2, 2013

    • Lisa

      Awesome! Please remember not to “double dip” a utensil once it has touched the bread, for those of us with gluten sensitivity. Thank you! : )

      1 · June 2, 2013

    • Quicksand

      YUM!

      June 4, 2013

  • Kirstine

    sorry to miss out, got a deadline... Can't wait to hear about the garlic dishes.

    June 1, 2013

  • Robin K.

    I have a garlic sauerkraut going. Should be able to cure anything!

    May 30, 2013

  • Margaret

    so happy! (barring unexpected work assignment), I'll be there. Garlic! Exciting possibilities! Looking forward to meeting you.

    May 19, 2013

  • A former member
    A former member

    MY number is[masked]-7415. I'm a raw-vegan, trying to learn, and be around people to influence me.

    May 14, 2013

  • Angela D.

    The vampires better look out!!! I'm bummed that I won't be there but, I can't miss all the fun so, I will send a garlic creation along with Michaela.

    2 · May 7, 2013

  • Emily

    I may have to be out of town but will try to make it with my fermented garlic mayonnaise

    1 · May 7, 2013

15 went

Our Sponsors

  • Crock & Jar

    Crock & Jar covers the Meetup dues for the group.

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy