It's that time of year again! The kids are getting ready to head back to school, why not take a few courses yourself?
I've just added a whole bunch of classes
. In addition to the usual ones-- like handmade soap, soy candles, sauerkraut, pickling and kombucha-- I've added 2 brand new courses
that you've been asking for:
First, there's Sprouted Grain Bread
. Experienced whole meal bread bakers who want to go to the next level will love this class. If you haven't yet taken my 100% Whole Wheat Bread class, I highly recommend taking that one as an introduction before trying your hand at sprouted grains. I am teaching that intro class two times before the sprouted grain class happens on Sunday, Sept 18th.
Second, there's my new Vegan Yogurt Making class
. I've been experimenting with a few recipes to develop a yummy dairy-free yogurt. We'll try a couple in class, and we'll even make some home made muesli using fresh oats you'll roll in class.
for course descriptions, dates, times and registration.
to see the classes in a calendar format.
See you in class!
Countless workshops, classes, and more!
We're finally installed in our new roost on Sunset Blvd, near Sunset Junction in the heart of Silver Lake. It's a terrific spot-- a warm and welcoming environment with a teaching kitchen and creative workshop space. Please come visit! We stock homesteading supplies and the inspiration for D.I.Y. adventures of all sorts; plus we're thrilled to announce a mouth-watering schedule of new classes and workshops.
Ever get the urge to make your own candles, soap, lip balm, body butter, or bath bombs ? How about ferment your own root beer, cider, ginger ale, kombucha, yogurt, vinegar, kefir, or home-brewed beer? Grow your own sprouts or mushrooms or sourdough starter? Pickle stuff? Make cheese? Tofu? Truffles? Keep bees, aquaponic gardens, or chickens in your yard? Mill, bake, and cook with whole grains? Design with succulent plants? Concoct fancy cocktails? Upcycle old junk in creative ways?
We're now offering classes in all these luscious subjects... and more!
Classes for adults meet on weekends and sometimes evenings during the week.
Our kids' workshop calendar has greatly expanded, as well! We now provide after-school classes every week on a rotating schedule to make time for each kid's busy schedule. Young folks can learn to cook (including lots of no-bake recipes), garden, and recycle things to make cool new stuff and creative gifts. Most classes are for children aged 6 and up, and parents are encouraged to drop off their kids, although sticking around to watch is always fine, too.
Visit our shop to pick up a calendar, or check out the listings here
. We're always adding more, so check back regularly to see what's new.
We encourage pre-registration, as some classes fill up fast. Pop into the Roost to register. Tickets to all events and full course descriptions are also available in our online store right here
Don't forget! The gift of DIY makes a terrific present! We offer gift certificates for single workshops, series of classes, any item in our store, or cash-value in any amount.
Thanks for your continued support, and see you soon at The Roost!
WHAT: Swap food and make friends!
WHEN: Saturday, May 16, 11AM
WHERE: King's Roost Patio
HOW MUCH: $10 per person; kids accompanied by grownups are free
We're thrilled to announce the Eastside Food Swap, hosted by The Kings Roost with special guest, The True Spoon.
The Eastside food swap is a community event celebrating homemade, homegrown, and foraged foods. This event aims to bring cooks, bakers, gardeners, and foragers together to swap their edible creations, share stories, and develop new friendships.
This event is open to anyone who pre-registers through The King's Roost (in store or online) The only other requirement is that you bring something you made, grew, or foraged yourself. If you're bringing kids, please plan to supervise them. There is a $10 fee to participate.
Most importantly you’ll be bringing food to swap. All swap items must be homemade, homegrown, or foraged by you. Think preserves, baked goods, fruits, vegetables, herbs, spices, condiments, marinades, and beverages. You can bring a bunch of one thing or multiples of a few different things; 10-20 swap items are suggested (bring as many as you may want to trade for and bring home). Keep in mind that swappers will be examining and picking up your goods, so be sure to package them in a way that protects the food and makes it clear the amounts you want to swap. When applicable, it is recommended that you include food allergy information. If your food swap item is delicious, let it be known by providing samples to the other swappers. Since swappers will be trading at will, attractive presentation and cute packaging is a great idea to make your products visually appealing.
All swap participants adhere to an honor code; they agree to using the highest cleanliness standards in their own kitchens and gardens to prepare their swap items.
Swap participants also must agree to the following terms before registering for the Eastside Swap. By participating in these events, you are acknowledging that the food items being traded are not necessarily prepared in commercial kitchens or spaces inspected by any Government agency. By participating in these events, you are also acknowledging that you will use the highest standards of safety and cleanliness in food preparation.
By participating in these events, you assume all liability; specifically, you agree to not hold liable food swap hosts, swap venue owners/providers or other swap participants.
If you have any questions, contact Celeste@thetruespoon.com!
If you're into baking and haven't yet discovered the pure joy of cultivating your own yeast, you are in for a treat.
The commercial yeast you've been buying in stores is manufactured, processed, refined and dried out. You spend money on the stuff, when countless strains of feral yeast abound right in your own kitchen! All you need to do is lure those little organisms into a jar, keep them happy, and feed them. They'll reward you by creating tastier, healthier, vibrantly natural and flavorful baked goods... AND they'll save you a bit of dough (HA!) in the meantime.
You may even find that the loved ones in your life who suffer from wheat belly, gluten sensitivities and other grain-related maladies are better able to tolerate baked goods that are made with wild yeast instead of the commercial variety.
All you need to begin is a jar, some water, and a bit of flour. Watch the video below to learn how it all works... and pick up a secret shortcut with pineapple juice!
Catching and keeping yeast is an art form that becomes pretty addictive over time. Crazy as it may sound, you'll become attached to your little yeast colony, learning its idiosyncrasies and individual moods as you play with flavor, texture, rise time, and moisture levels. Let us know how your personal yeasty adventure is going... or stop into the Roost to get a jump start with some of our own starter anytime.
In celebration of National Granola Bar Day this coming Wednesday, we're making quick and easy granola bars from scratch. They contain only six ingredients and don't even require baking.
Here's what you'll need:
3 cups rolled oats
2 cups raw almonds
2 cups pitted dates
½ cup creamy peanut butter
½ cup honey
OPTIONAL: 1 cup chocolate chips
You can toast the oats if you feel like it, but that's optional. And beyond that, no oven is necessary, making this an especially great recipe for kids to whip up. Feel free to try all kinds of substitutions-- maple syrup or agave can replace the honey.... walnuts, pecans, macadamia, cashews, or other nuts can take the place of the almonds.... butterscotch, carob, white chocolate, or yogurt chips can be used instead of chocolate-- or leave them out altogether. You can add sunflower seeds, chia, flax, coconut, dried cherries, blueberries, or cranberries. Get creative and let us know what recipes work best for you.
Watch the video, and in under three and a half minutes, you'll have the full scoop. Wanna taste? Come to The King's Roost from 5-7pm on Wednesday, January 21, for National Granola Bar Day. We'll be serving up champagne and several different flavors of our own homemade granola bars. Better yet, if you bring samples of your own granola bar recipe for others to try, we'll give you a free pound of fresh-rolled whole oats for your next batch!
HAPPY GRANOLA BAR DAY TO ALL!
Happy holidays, everyone! Our kids are out of school for roughly seven thousand years-- how about yours? So this week, we turned DIY Tuesday over to them, since they had some extra time on their hands. Our 11-year-old, Walter, is a master cookie maker, and he took the reins in order to bring you one of his very best recipes-- apricot cherry white chocolate oatmeal cookies, made from scratch. He even mills his own wheat berries and rolls his own oats, although you can certainly buy yours at the store, instead.
It's ridiculous how fast, fun, and affordable it is for kids to make treats for eating and sharing. And sure, these cookies contain butter and sugar and whatnot, but using 100% whole meal and fresh live grains makes you feel much better about letting the wee ones pig out on a decadent and delicious snack.
Here are the simple ingredients to make 36-48 cookies:
1 ½ cups whole wheat flour
2 cups rolled oats
¾ cup granulated raw sugar
½ cup light brown sugar
1 cup butter
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
2 teaspoons vanilla
1 cup dried apricots
1 cup dried cherries
½ cup white chocolate chips
To find out how Walter works his baking alchemy to turn these ingredients into terrific cookies, watch this video!
Making my own flour from whole wheat berries was an eye-opener for me about seven years ago. I had been bitten by the bread-baking bug, and was using high-quality store bought whole wheat flour in my recipes. When some friends turned me on to the idea of grinding my own grains, it took me a few minutes to get over the fact that they sounded like fringe health-nut purists at first. But as the idea sank in, the whole thing began to make a lot of sense.
The taste and nutritional value of whole grains is indescribably superior to stale, processed, store-bought grain products. Even the "100% whole wheat flour" you see in stores has had much of the oil and germ removed to preserve shelf life, since grains begin to oxidize and go bad the minute you open them. Many people find their food sensitivities go away when they stop using prepared flour and instead mill their own whole, live grains. Plus, whole grains are affordable, they stay fresh indefinitely, and there is virtually no maintenance or clean-up with a grain mill. It's even easier and less messy than grinding your own coffee beans.
Can you tell I'm a zealot about this? My grain mill has been my constant companion for seven years now. It's paved the way to a whole new way of thinking about food, cooking, and the adventurous world of DIY. Our family uses our mill on a daily basis for everything from oatmeal to cornbread to tortillas to granola bars to birthday cakes. Want to see one in action? Come get a demo at the shop!
Meantime, here's a look at how to grind grains, and why you should consider doing it in the first place:
Of all the nerdy DIY gadgets we have at home, our oat roller might just be the family favorite. It's so user-friendly and fast, and the kids are big fans of oatmeal, granola bars, cookies, various baked goods, and muesli-- all of which taste so much better with fresh-rolled oats. Oat groats (or oat berries) are the whole-grain kernels which can be stored for up to twenty years and still stay alive and "fresh." But the minute you split, cut, or roll oats, they begin to oxidize and go rancid. All the germ and good oil that's been sealed inside the husk becomes quite unstable when exposed to air. That's why rolled oats from the store shelf taste different than oats that have just been rolled or cut. That said, muesli can still be delicious with store-bought rolled oats. And no matter how you come by your oats, homemade muesli is a much better value, far more customizable and nutritious than most store-bought breakfast cereal. The flavor combinations are endless; there's a muesli for everyone. It's a well-kept secret we're letting out of the bag because it's simply too fast, easy, and scrumptious not to try.
I'm fully aware that to many people, milling your own grains sounds pretty crazy and over the top. I certainly thought so when my friends Karyn and Jason first tried to convince me of the benefits. I honestly figured they were becoming new-age hippie fringe lunatics with too much time on their hands.
But humor me for one minute. When you stop and think about it, how is milling grains any weirder than grinding your own coffee beans? Lots of us do that. And this is pretty much the same thing-- but even MORE crucial for flavor and freshness. It only takes a few seconds to make your own wholesome flour, and you get countless nutritional benefits, terrific taste, and NONE of the bitter flavor we often associate with whole wheat.
Today, I made the kids' favorite: Dutch-style breakfast crepes, using my Mom's recipe. I modified it for whole grains, and it tastes great. Less than 30 minutes from wheat berries to the breakfast table. Makes me so happy to see my kids enjoying good, simple food. So basic, only a few key ingredients. Give it a shot!
And of course, a giant thank-you to Jason and Karyn, for turning me on to cooking with whole grains in the first place.