| Savor |  |
| The
Ring Bros. Marketplace Newsletter
September 2010 |
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Contents
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| Making Wine at Home | ||
 Nothing
feels as satisfying and authentic as making your first batch of wine
from fresh grapes. And there's no better time to try it than in early
autumn, when grapes all over the country are ripening in vineyards and
backyard gardens.There are many kinds of grapes to choose from, depending on where you live. Vitis vinifera is the classic choice for flavor, varietal character and historic authenticity. This famous European wine-grape family includes such renowned varieties as Chardonnay, Merlot, Zinfandel and Cabernet Sauvignon. In the United States, to make a sweeping generalization, v. vinifera grapes thrive in California and the Pacific Northwest. They also grow well in microclimates scattered from New York to the Great Lakes, the Mid-Atlantic states and beyond. Those who live in colder, wetter climates may not be able to find v. vinifera grapes grown locally. Don't be discouraged. Fine hybrids and Vitis labrusca grapes, which are less susceptible to cold and disease, may be growing near your home. Other options include ordering grapes through your favorite local winemaking shop or from a produce wholesaler. Whatever kind of grapes you use, the general techniques, equipment and ingredients are the same. Here's an overview of some key steps along the way. Basic Winemaking Equipment Here's everything you need to make your first one-gallon batch of wine from fresh grapes. You should be able to find this equipment at any homebrewing or home winemaking supply shop. Large nylon straining bag Food-grade pail with lid (2 to 4 gallons) Cheesecloth Hydrometer Thermometer Acid titration kit Clear, flexible half-inch diameter plastic tubing Two one-gallon glass jugs Fermentation lock and bung Five 750-ml wine bottles Corks Hand corker Inspecting the Fruit Winemaking starts with inspecting the grapes. Make sure they are ripe by squishing up a good double handful, straining the juice and measuring the sugar level with a hydrometer, a handy device you can buy at a winemaking supply shop. The sugar density should be around 22° Brix - this equals 1.0982 specific gravity or 11 percent potential alcohol - and the fruit should taste sweet, ripe and slightly tart. The grapes also must be clean, sound and relatively free of insects and other vineyard debris. Discard any grapes that look rotten or otherwise suspicious. Also, it's very important that all the stems are removed, since they will make your wine bitter. Keeping it Clean Winemaking demands a sanitary environment. Wash all of your equipment thoroughly with hot water, boiling what you can. It's also wise to arm yourself with a strong sulfite solution to rinse any equipment that comes in contact with your wine. To make it, add 3 tablespoons of sulfite powder (potassium metabisulfite) to a gallon of water and mix well. Adjusting the Juice Adjusting the juice or "must" of your wine is critical. Luckily, it's also easy. Acid content is measured with a simple titration kit; you can buy one at a supply shop. The ideal acid level is 6 to 7 grams per liter for dry reds and 6.5 to 7.5 grams per liter for dry whites. Here's an example: If your must measures 5.5 grams per liter, then you need to add 1 gram per liter of tartaric acid to bring it up to 6.5 g/L. Since 0.2642 gallons equals 1 liter, 1 g/L is equivalent to adding 3.8 grams of tartaric acid to your one-gallon batch. Add this powder in one-eighth teaspoon intervals, checking acidity carefully after each addition, until the desired level is reached. You can buy tartaric acid at your supply shop. You also need to monitor the sugar level with your hydrometer. The must should be about 22° Brix for both reds and whites. To bring the sugar concentration up, make a sugar syrup by dissolving one cup sugar into one-third cup of water. Bring it to a boil in a saucepan and immediately remove from heat. Cool before adding in small amounts, one tablespoon at a time, until the desired degrees Brix and specific gravity is reached. To lower the sugar level, simply dilute your must or juice with water. The temperature of your must can also be adjusted to provide the perfect environment for yeast cells. Warming up the juice gently (don't cook or boil it!) is an easy way to bring it to pitching temperature without damaging the quality of the wine. Fermentation can sometimes reach into the 80° to 90° F range, though the 70° F range is standard for reds (whites often are fermented at cooler temperatures). If your grapes have been refrigerated or are too cold, use this unorthodox but quick trick: Heat up a small portion of the juice in the microwave, mix it back into the fermentation pail and re-test the temperature. An electric blanket wrapped around the fermentation pail also works, but takes longer. For cooling, add a re-usable ice pack and stir for a few minutes. Pitch the yeast when the temperature reaches 70° to 75° F for reds and 55° to 65° for whites. Racking the Wine "Racking" means transferring the fermenting wine away from sediment. You insert a clear, half-inch diameter plastic hose into the fermenter and siphon the clear wine into another sanitized jug. Then top it off and fit it with a sanitized bung and fermentation lock. This can be a delicate operation and it's important to go slowly. You don't want to stir up the sediment, but you don't want to lose your siphon suction. Bottling the Batch Bottling may sound complicated, but it's really not. To bottle your wine, you simply siphon your finished product into the bottles (leaving about 2 inches of headspace below the rim), insert a cork into the hand corker, position the bottle under the corker and pull the lever. It's always wise to buy some extra corks and practice with an empty bottle before you do it for real. Wine bottles can be purchased at home winemaking stores, or you can simply wash and recycle your own bottles. These supply stores also rent hand-corkers and sell corks. You should only buy corks that are tightly sealed in plastic bags because exposure to dust and microbes can spoil your wine. Corks can be sterilized just before bottling, with hot water and a teaspoon of sulfite crystals. A one-gallon batch will yield about five standard-size (750 ml) bottles of wine. If the fifth bottle isn't quite full, then either drink that bottle or use smaller bottles to keep the wine. The key is to have full, sealed containers that are capable of aging. Now you're ready to make your first batch of fresh-grape wine. Below you'll find step-by-step recipes for a dry red and a dry white table wine. The recipes have similar steps and techniques, with one important difference. Red wines always are fermented with the skins and pulp in the plastic pail; the solids are pressed after fermentation is complete. White wines are always pressed before fermentation, so only the grape juice winds up in the fermenting pail. Wine Grapes & Juice are available now! Ask for it in the produce department. |
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| Dry Red Table Wine 18 lbs. ripe red grapes 1 campden tablet (or 0.33g of potassium metabisulfite powder) Tartaric acid, if necessary Table sugar, if necessary 1 packet wine yeast (like Prise de Mousse or Montrachet) Harvest grapes once they have reached 22 to 24 percent sugar (22° to 24° Brix). Sanitize all equipment. Place the grape clusters into the nylon straining bag and deposit the bag into the bottom of the food-grade pail. Using very clean hands or a sanitized tool like a potato masher, firmly crush the grapes inside the bag. Crush the campden tablet (or measure out 1 teaspoon of sulfite crystals) and sprinkle over the must in the nylon bag. Cover pail with cheesecloth and let sit for one hour. Measure the temperature of the must. It should be between 70° and 75° F. Take a sample of the juice in the pail and measure the acid with your titration kit. If it's not between 6 to 7 grams per liter then adjust with tartaric acid. Check the degrees Brix or specific gravity of the must. If it isn't around 22° Brix (1.0982 SG), add a little bit of sugar dissolved in water. Dissolve the yeast in 1 pint warm (80° to 90° F) water and let stand until bubbly (it should take no more than 10 minutes). When it's bubbling, pour yeast solution directly on must inside the nylon bag. Agitate bag up and down a few times to mix yeast. Cover pail with cheesecloth, set in a warm (65° to 75° F) area and check that fermentation has begun in at least 24 hours. Monitor fermentation progression and temperature regularly. Keep the skins under the juice at all times and mix twice daily. Once the must has reached "dryness" (at least 0.5° Brix or 0.998 SG), lift the nylon straining bag out of the pail and squeeze any remaining liquid into the pail. Cover the pail loosely and let the wine settle for 24 hours. Rack off the sediment into a sanitized one-gallon jug, topping up with a little boiled, cooled water to entirely fill the container. Fit with a sanitized bung and fermentation lock. Keep the container topped with grape juice or any dry red wine of a similar style. After 10 days, rack the wine into another sanitized one-gallon jug. Top up with dry red wine of a similar style. After six months, siphon the clarified, settled wine off the sediment and into clean, sanitized bottles. Cork with the hand-corker. Store bottles in cool, dark place and wait at least six months before drinking. Red wine is fermented with the pulp and skins. This "cap" will rise to the top, so you need to "punch it down" frequently with a sanitized utensil. |
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Dry White Table Wine 18 lbs. ripe white grapes 1 campden tablet (or 0.33g of potassium metabisulfite powder) Tartaric acid, if necessary Table sugar, if necessary 1 packet wine yeast (like Champagne or Montrachet) Harvest grapes once they have reached 19 to 22 percent sugar (19° to 22° Brix). Pick over grapes, removing any moldy clusters, insects, leaves or stems. Place the grape clusters into the nylon straining bag and put into the bottom of the food-grade plastic pail. Using very clean hands or a sanitized tool like a potato masher, firmly crush up the grapes inside the nylon bag. Crush the campden tablet (or measure out one teaspoon of sulfite crystals) and sprinkle over the crushed fruit in the bag. Cover pail and bag with cheesecloth and let sit for one hour. Lift the nylon straining bag out of the pail. Wring the bag to extract as much juice as possible. You should have about one gallon of juice in the pail. Measure the temperature of the juice. It should be between 55° to 65° F. Adjust temperature as necessary. Take a sample of the juice in the pail and use your titration kit to measure the acid level. If it is not between 6.5 and 7.5 grams per liter, then adjust with tartaric acid as described above. Check the degrees Brix or specific gravity of the juice. If it isn't around 22° Brix (1.0982 SG) adjust accordingly. Dissolve the packet of yeast in 1 pint warm (80° to 90° F) water and let stand until bubbly (no more than 10 minutes). When it's bubbling, pour yeast solution directly into the juice. Cover pail with cheesecloth, set in a cool (55° to 65° F) area and check that fermentation has begun in at least 24 hours. Monitor fermentation progression and temperature at least once daily. Once the must has reached dryness (at least 0.5 degrees Brix or 0.998 SG), rack the wine off the sediment into a sanitized one-gallon jug, topping up with dry white wine of a similar style. Fit with a sanitized bung and fermentation lock. Keep the container topped with white wine. Be sure the fermentation lock always has sulfite solution in it. After 10 days, rack the wine into another sanitized one-gallon jug. Top up with wine again. After three months, siphon the clarified wine off the sediment and into clean, sanitized bottles and cork them. Store bottles in cool, dark place and wait at least three months before drinking. |
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| Store Events | ||
Friday September 3, 3-7 pm Product Sampling Green Mountain Gringo Chips & Salsa Saturday September 4, 3-7 pm Product Sampling Ring Bros. Dry Rubs & Bread Dipping Oils Thursday September 9, 6-7 pm Classic French Cooking Beef Burgundy Friday September 10, 3-7 pm Product Sampling Late July Snacks Saturday September 11 3-5 p.m. Cooking Demonstration Kickoff Classics 3-7 p.m. Product Sampling Capri di Roma Pasta Sauces Thursday September 16, 6-7 pm Classic French Cooking Ratatouille |
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Friday September 17, 3-7 pm Product Sampling Ring Bros. Salad Dressings & Seafood Marinades Saturday September 18 3-5 p.m. Cooking Demonstration Gourmet Grilled Cheese 3-7 p.m. Product Sampling More Than Gourmet Stocks and Wine Sauces Thursday September 23, 6-7 pm Classic French Cooking French Onion Soup Friday September 24, 3-7 pm Product Sampling Tonnino Tuna Saturday September 25 3-5 p.m. Cooking Demonstration Shrimp Etoufee 3-7 p.m. Product Sampling Stonewall Kitchens Cranberry Products Thursday September 30, 6-7 pm Classic French Cooking Coq au Vin |
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Bella Rustico Crostinis & Croccoles
Our
dipping oils for bread are so full of flavor that they can be used for
so much more than dipping your favorite bread in. Bread dipping oils
and dipping sauces are wonderful as a base for salad dressings. Drizzle
dipping olive oil over grilled veggies for a flavor pick-me-up, drizzle
on homemade pizza or bruschetta. Toss your favorite bread dipping oil
or dipping sauce with pasta or use for sauteing meats, chicken, or
veggies. The list of uses for bread dipping oils just goes on and on.
Cranberry Blood Orange
Over
the past decade, the Foods By George name has become synonymous with
great-tasting gluten-free foods, as the Foods By George staff is
particularly dedicated to making the best products available to the
celiac community. Their energy and passion stems straight from the top
of the bakery: George and Ceil, the owners of Foods By George. For
George and Ceil, food is their passion and their livelihood. They and
their staff are dedicated to fostering an awareness of Celiac Disease,
as Foods By George donates a portion of its proceeds to Celiac Disease
research. Foods By George continues to develop new and delicious
products for all their customers.
Fruit2day
is perfectly portioned, all natural, with 2 servings of fruit (or half
of the recommended daily requirements,1) in each 6.75 oz. bottle. It
contains no added sugar and has only 110-120 calories. It is naturally
high in Vitamin C – a natural antioxidant that can help support a
healthy immune system and maintain healthy skin.
Ella’s
Kitchen have developed a fantastic range of baby foods that are very
different from anything else on the supermarket shelves, minimally
processed and containing nothing other than puréed organic fruit and
vegetables.
Letters and Numbers ABC and 123 
Tailgate & Celebrate
Gluten Free!
More
and more of us are starting to embrace the old-school tradition of
canning in the name of better food. And the process is easier than you
think. All you need are a few pieces of equipment and a little time.
Come winter, you'll be able to enjoy the harvest all over again.| About Harvestland Chicken | ||
 At
Harvestland, we've raised the bar on what "all-natural" food means.
Lots of labels may "say" it, but most fall way short of what we believe
in deeply. We know that what a chicken or any animal eats is essential
to its health and wellbeing. All of the animals we raise are fed a
strict and controlled vegetarian diet. They're also free of any
additives or preservatives. And they're raised in strict accordance
with best practices for humane treatment. Our pledge to you is simply
this. When you choose the HARVESTLAND® brand, you can feel good about
the food you serve your family.When it comes to great taste, there's no improving on nature. That's why we guarantee that all our chicken products have:
What does Natural mean?  A
product is considered "natural" if it contains no artificial ingredient
or added color, and is only minimally processed (a process which does
not fundamentally alter the raw product). The label must explain the
use of the term naturals (such as no added colorings or artificial
ingredients; minimally processed). At Harvestland we hold all our
products to a higher standard than is required by the USDA definition
of natural.What are Natural Ingredients?
Natural Ingredients do not contain…
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| Chicken Asado Servings: 4 This milder Mexican/Argetine dish can be served in a variety of ways. Serve with Mexican rice and veggies or with warm soft tortillas and your choice of toppings. 4 HARVESTLAND® Fresh Boneless, Skinless Chicken Breasts 2 tablespoons olive oil, divided 1/2 cup shallots, chopped 3 cloves garlic, minced 1 can (8 ounces) tomato sauce 2 tablespoons reduced sodium soy sauce 2 tablespoons fresh lemon juice 1/4 cup water 1 bay leaf 2 teaspoons chili powder 2 teaspoons dried oregano 1/4 teaspoon black pepper 1. Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken; cook 3 minutes on each side until lightly browned. Remove and set aside. 2. Add remaining oil, shallots and garlic to pan; cook 1 minute to soften. Stir in tomato sauce, soy sauce, lemon juice, water and bay leaf. 3. Bring to a boil; reduce heat to medium-low. Stir in chili powder, oregano and pepper. Add chicken; cover and cook 12-15 minutes, turning occasionally or until chicken is fully cooked (thermometer inserted in the thickest part of the breast registers 170°F). 4. Serve chicken over rice, if desired. |
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Chicken Sausage Pasta e Fagioli Servings: 6 An engaging dish that’s perfect for any time of the year. A fine balance of savory and sublime flavors sure to please. 4 HARVESTLAND® Chicken Sausage, Feta Cheese & Spinach 1 can (14.5 ounces) reduced sodium chicken broth 1 1/4 cups water 8 ounces small shells or elbow pasta 1 can (15 ounces) cannellini or white beans, drained 2 cups fresh spinach, cut in wide strips Grated or shredded Parmesan cheese for garnish (optional) 1. In a medium size saucepan, over medium heat, brown sausage, about 5 minutes. 2. Add broth and 1 1/4 cups water. Stir in pasta and beans. Bring to a simmer and cook until pasta is done and mixture is slightly brothy. Remove from heat. 3. Stir in spinach and let stand 5 minutes. Serve in shallow bowls with Parmesan cheese, if desired. |
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| Cooking Cod | ||
 Learning
how to cook cod fish is simple. Cod is a flaky fish and is good fried,
baked, and poached. Slow cooking also works well to coax out the
delicate flavors. Traditionally, it is served with lemon wedges and a
light sauce composed of parsley. You can easily add it to stews,
risottos and soups as well. One simple pan-fried recipe calls for
lightly frying the cod in oil and serving it with a creamy mix of
potatoes, green onions, and butter.Other recipes add an Asian accent broiling cod with ginger and soy sauce for example, gives the fish a Japanese touch. Cod roe is actually a delicacy in Japan. For those trying to eat healthier, cod makes a great low-fat, low calorie meal. For an easy, no fuss, diet dinner, try baking cod in foil and seasoning with lemon, salt, pepper and olive oil. Accompany it with a large, leafy green salad. Another healthy diet option is to grill the cod seasoned with olive oil, Worcestershire sauce, lemon and garlic powder. You might also simply brush a couple cod filets with BBQ sauce and broil it. Cod is also the main ingredient in fish in chips; simply batter the fish with a mixture of egg, bread crumbs and some cream, and fry it in a frying pan. Or for healthier version, bake it in the oven with Japanese panko crumbs. Additionally, you can roll the cod in a cornmeal mix and fry them in oil or bake them. As you can see, mastering how to cook cod fish is actually quite uncomplicated. No matter how you decide to prepare your fish by poaching, broiling, grilling, stewing, etc. -- make sure not to overcook it. Think 8-10 minutes per inch of thickness, i.e. if you have 2 pieces of 1-1/2 inch thickness and weighing about 16-20 ounces, do not cook it for any more than 20-30 minutes. Your oven should be set no high than 350 F or 160 C. Grilled cod fish is done once it starts to flake. Cod fish is extremely versatile and healthy; once you learn how to cook cod fish, the sky's the limit. Incorporate it into your diet for a healthier lifestyle. |
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| Eastern Cod With Roasted Vegetables Serves 4 4 (6 ounce) skinless cod fish fillets 2 medium zucchini, cut into 1 1/4 inch pieces (about 1 1/2 pounds total) 5 plum tomatoes, halved (about 3/4 pound total) 2 medium red onions, cut into 1/2 inch wedges 1 large yellow bell pepper, cut into 1/2 inch-wide strips 2 garlic cloves, crushed 4 fresh thyme sprigs 2 teaspoons vegetable oil 1/4 cup fresh breadcrumb 1 tablespoon chopped fresh flat-leaf parsley 2 tablespoons hot water 1 tablespoon soy sauce 1 tablespoon fresh lemon juice 2 teaspoons Worcestershire sauce Season cod with salt and pepper. In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer. Roast vegetables in middle of oven 20 minutes, or until they begin to brown. Arrange fish over vegetables and roast 7 minutes more, or until it just flakes with a fork. While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes. Transfer fish carefully to a plate and keep warm, covered. To pan vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes. Divide ragout among 4 plates and top with fish and bread crumbs. |
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Portuguese-Style Baked Fish Serves 6 2 lbs fish fillets (cod, haddock or other white fish.) 2 tablespoons olive oil 1 onion, chopped 1 leek, cleaned and sliced (white part only) 4 garlic cloves, minced 1 1/2 cups canned plum tomatoes (about 1 medium sized can) 2 tablespoons tomato paste 1 cup white wine 1/2 teaspoon cumin 1/2 teaspoon oregano 1/2 teaspoon rosemary salt and pepper 1 green pepper, sliced 1 lemon, sliced 1 bunch fresh parsley, minced In a skillet heat the olive oil. Add the onions, leeks, and garlic, and saute over medium heat till transparent (about 5 minutes). Add peeled tomatoes, tomato paste, and seasonings. Cook for about 15 minutes over medium heat. Preheat the oven to 350. In a baking pan pour about 1/3 of the sauce. Put the fish fillets on top of the sauce. Top with the sliced green pepper. Pour the wine over this and then top with lemon slices. Pour the rest of the tomato sauce over all and then top with minced parsley. Bake this for about 25 minutes, or until the fish is done and the sauce is bubbly. Serve with pasta or potatoes. |
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The
one that started it all! Rising Sun Farms' original Award-Winning
Appetizer of the Year - a silky blend of the finest cream cheese,
Parmesan and Romano cheeses, sweet dried tomatoes, organic basil and
zesty garlic.
A European-inspired delight with a velvety blend of premium cheeses, roasted sweet red peppers and Kalamata Olives. 
Savor
the fabulous flavors of Oregon’s fruit & nuts. Magnificent
marionberries and apricots from the Willamette Valley, cranberries from
the coast and roasted hazelnuts from Yamhill County delicately blended
with farm fresh cream cheese. A quick, easy and elegant
breakfast, lunch or dinner dessert.
Create
a sensation with this scrumptious award-winner. Key Lime Cheese
Torta is an electric blend of tangy key lime, silky cream cheese, rich
butter and sweet apricots -- and crowned with a scattering of dried
cranberries. 
East
meets West when you try the bold flavor of our creamy award-winning
Curry Cheese Torta – mildly zesty. Farm fresh cream cheese and
sweet butter - blended curry and apricots and crowned with
cranberries and cashews. Spread on crackers, crusty bread, pears and
apples. Perfect for an instant appetizer or dessert. | Book of the Month |
Farmers' Market Desserts Jennie Schacht (Author)  The
number of U.S. farmers' markets has grown by 20% over the past three
years to nearly 5,300 nationwide. This collection of tempting desserts
inspired by those markets and the farmers who share their produce there
satisfies the sustainable shopper's sweet tooth with more than 50
recipes for tarts, crisps, cupcakes, puddings, and more. Discover
classics like Deep Dish Sour Cherry Pie and new interpretations like
Tangerine-sicle Ice Cream. Featuring seasonality charts, 'farmer
journal' tips, and dazzling color photography to teach and inspire,
Farmers' Market Desserts is the perfect gift for bakers, lovers of
local produce, and all who share in the delights of the farmers'
market. From the Back Cover There's nothing I'd rather be doing than prowling the farmers' market for luscious fruits and berries to bake with. With Farmers' Market Desserts, Jennie gives us the perfect guide to the delicious possibilities of the bounty, no matter where you live. -David Lebovitz, author, The Perfect Scoop, The Sweet Life in Paris, Ready for Dessert In Farmers' Market Desserts, we fruit lovers have a new stash of 'must try' recipes. - Janet Fletcher, author, Fresh from the Farmers' Market An undeniable reverence for the beauty and bounty of nature shines through every page of Farmers' Market Desserts. Jennie's love of ingredients will inspire you to discover the very best of your own local markets and farms. Her delectable desserts will have you baking your way through the seasons. -Deanie Fox, pastry chef, Ubuntu restaurant (added by author) About the Author Jennie Schacht coauthored The Wine Lover's Dessert Cookbook (with Mary Cech), Without Reservations (with Joey Altman), and Sweet & Skinny (with Marisa Churchill). She lives in Oakland, California. Leo Gong is a San Francisco-based photographer. (edited by author) |
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| Just Thinking... |
 It
is always a pleasure to read your engaging e-mails and one entry really
got me thinking about the role of flowers in our lives. The writer
declared that she had little talent for decorating but wanted to know
what was considered "IN" right now. We give and get flowers for so many reasons. Celebrations, thankfulness, bereavement, and often forgiveness play a huge role in those emotional interchanges. Yet some of us can't imagine a home not graced with the sheer beauty of cut flowers. Even a Harvard University study proved that flowers seen first thing in the morning can uplift a persons spirits for the entire day. It seems then, so elemental, that spending fifteen dollars on a restaurant entree is somewhat less enticing than a bouquet of flowers that can be enjoyed all week long. I truly believe that floral decor revolves around simplicity and personal attachments. Start with something you love and fill it with anything you find beautiful and appealing. Decorators, often, simply copy what they have seen elsewhere... as evidenced by the cookie-cutter arrangements offered in advertisements. Some of the more adventurous designers take exception and create based on sentiment and availability... much more appealing in my book. However, what is currently "IN" is a great question. Right now, bringing the outdoors indoors and letting nature be your guide is chic. Take a bouquet or bunch of single flowers and add some texture with branches, faux nests, fronds or other elements that remind you of the great outdoors. Use small but numerous containers for variety or go huge and sweeping for impact. Just keep it unique by only choosing what you like and of course what is in season. |
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www.ringbrosmarketplace.com 485 Rt. 134 South Dennis, MA 02660 508-394-2244 Chatham Fish & Lobster Co. | Dark Horse Beef & Deli Co. | Harney's Liquors | Nata's Noodles | Ring Bros. Markets | Spinners Pizza ©2010 Ring Bros Marketplace. All rights reserved. Offers good while supplies last. We reserve the right to limit quantities. Prices and products subject to change without notice. Not responsible for typographical errors. |