#2 February / Febrero 2013

Francisco bottling his handmade vinegar.

Hola Amigos,

I hope that you are all having a wonderful 2013 thus far.
I am very grateful for this beautiful community in which I live. I thank all of you for your feedback and support in my entrepreneurial journey.
Unfortunately if you are looking to buy my vinegar at the Phat Beets Farmers Market on Saturday in Emeryville, my products will be unavailable for the next few weeks, but hope to be selling again in March.  But in the meantime, if you are unable to wait because you love my vinegars so much, please email or call me directly.
I would like to share with you a bit about the process that I use to create my fruit based Tucan Gourmet Vinegars.
1. I select ripe, very sweet fresh fruits from local supermarkets and direct from farmers – banana, pineapple, apple, cherry, grape, mango.2. I puree the fruits to obtain a pure fruit juice separation from the pulp.3. After a couple days the juice is obtained. I then let it sit in open air for 4-6 months.

4. Once the first aging process is complete, I strain out the liquid, which is now vinegar.

5. The vinegar liquid ages for an additional 2 months in glass jugs, at which time it is filtered and packaged in glass bottles and now ready for use !

In the next newsletter I will be including links to my own recipes i post online using my Tucan Gourmet Vinegars.
But for this newsletter, here is a simple Orange-Vinaigrette recipe.  http://allrecipes.com/recipe/orange-vinaigrette/detail.aspx  Simply substitute the vinegar in the recipe for the Tucan Gourmet Vinegar of your choice.
Un abrazo fuerte, A big hug,

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