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Making Vinegar… Our Process

We can’t find anyone else crafting fermented vinegar from raw fruit that they’ve grown themselves. Can’t blame them — it’s a lotta effort, but we feel it’s worth it.

Before we get into what we do, we’ll tell you what we don’t do. We don’t “flavor” vinegar with syrups added to white distilled or basic balsamic.

No, instead, we ferment our fruit into wine. Next, a secondary fermentation is done using aceobacteria. That’s Mother: a form of cellulose and acetic acid bacteria that you’ve might have heard about for its healthful properties. It’s made up of proteins, enzymes and friendly bacteria that develop from fermenting alcoholic liquids.

Mother’s big trick is that it turns alcohol into acetic acid to create vinegar. While it can give a bottle of vinegar a bit of a murky look, it’s excellent stuff. Many feel strands of Mother in vinegar are responsible for a myriad of health benefits. While we can’t say for sure, we know it tastes great — and surely, that’s gotta be good for you, right?

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Upcoming class schedule is here!

Making Vinegars

Cindy Hale of Clover Valley Farms & Vinegary will lead you through the steps of creating your own homemade fruit vinegar. Bring a clean quart-sized canning jar. You will go home with full instructions and your very own vinegar Mother!
Thursday, May 11th, 5:30-7pm at the Cook County Coop, Grand Marais, MN
To register call 218-387-2503, $5 owners / $10 non-owners

Infusing vinegars with herbs & fruits plus 3-ingredient recipes!

Cindy Hale of Clover Valley Farms & Vinegary will provide everything you need to make two different herb-vinegar infusions, and a fruit-vinegar infusion and make several easy three-ingredient recipes to taste in class. You will go home with even more easy recipes and ideas to add zest and health to your everyday cooking repertoire! We will supply everything you need in class, but if you have fresh herbs, fruits or homemade vinegars you’d like to use, bring them along, with some extra canning jars!
Friday, June 2, 2017 at 6:00pm to: 8:00pm at the People’s Food Coop, Lacrosse, WI
To register call 608-784-5798, $15 members / $25 non-members

 

Integrated Pest Management (IPM) for Apple Orchards

Cindy Hale of Clover Valley Farms & Vinegary  will be teaching about apple tree pest and disease issues and how to deal with them in safe and organic ways. This class will answer many of those questions you have about those “spots on your apples” and much more! Plenty of handouts and links to other sources of information too.
Sunday, June 4, 2017 from noon-3:00pm at the The Apple Tree Guy’s  219 Kettner Drive, Carlton, MN
To register online go to the website, or call 218-391-1113, Cost $25 per person

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MiNNBOX is our newest collaborator. One of our great products will be in one of their Holiday boxes!

They are a great local business supporting other Minnesota business AND working with those businesses to decrease waste and become more green.  Our “Green Commitment” has been to replace all of our single use plastic sampler spoons & cups (1,000’s used each year!) with compostable/recyclable plant based versions AND to encourage all our our customers to do so as well.
While this seems like a no brainer, sometimes it takes a nudge to do what you know is the right thing anyway…Thanks MiNNBOX!

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It’s not too late to register for “The Making of Vinegars” and “Preserving Herbs Using Vinegars & Salts” on Saturday, October 22nd!

at Bluff Country Coop in Winona, only $7 per class for members and $10 for non-members…now that a deal! Call 507-452-1815 to register

“The Making of Vinegars” – 9 to 11 am – Cindy Hale of Clover Valley Farms & Vinegary will give a quick introduction to the different type of vinegars, how they are made and their different characteristics. She will then lead you through the steps of creating your own homemade fruit vinegars. You bring an unopened bottle of wine and an empty, clean a quart-sized canning jar. She will provide the bacterial “mother” and an easy to follow procedure for culturing your own homemade and healthful vinegars.

“Preserving Herbs with Vinegars and Salts” – 1 to 3 PM– Love those fresh herbs! Dried or frozen herbs just aren’t the same, so learn how to preserve those fabulous fresh herb flavors using different vinegars and salts. You can maximize the “fresh” herb flavors so you can have it at your fingertips when they aren’t in season! We will provide everything you need to do 2 different herb-vinegar infusions and one salt infusion. BUT, if you have fresh herbs and/or vinegars you’d like to use, bring them along, with some extra canning jars!