Just In

Join Share Our Strength's Great American Bake Sale between now and July 25 and help feed America's hungry children. To find out how to host a bake sale: www.greatamericanbakesale.org or (800) 761-4227.

Hot Date

Hot date: The folks of May's Lick, Ky., about 10 miles west of Maysville, celebrate the tasty green stalks of spring with a bed race, parade, music and food during the May's Lick Asparagus Festival, 10 a.m. to 7 p.m., Saturday. Information: www.mayslick.com or (606) 763-6823.

We tried it

You might think carbohydrates would be essential to the flavor of beer, considering it's made mostly from fermented barley and other carb-heavy grains. But not if you're on one of those wacky diets, we guess. Here are our tasting notes on three popular low-carb brands.

Rock Green Light (Rolling Rock)

Golden-hued with edge of hoppy bitterness; medicinal after-taste.

2.4 grams of carbs. $4.99/6-pack.

Michelob Ultra

Pale-colored and thin-bodied with slight sulfur bouquet; barest hint of apple flavor.

2.6 grams of carbs. $5.29/6-pack

Aspen Edge (Coors)

Golden with fuller mouth-feel; nuances of apples and cider. Best of the bunch, but sparkling water would be just as satisfying.

2.6 grams of carbs. $5.29/6-pack

Sips

Any time the label says Chateau St. Jean, I figure the bottle contains good wine. That's certainly true of the California winery's 2002 Fume Blanc (Sonoma County, $15.99). A blend of sauvignon blanc and semillon grapes, this dry, white wine has an aroma of applesauce and lemon. It tastes of lemon with a touch of grapefruit - and it has an herbal edge that's refreshing. This vintage lacks the cat smell of some wines made from 100 percent sauvignon blanc, and it's not as acidic. Aged in French and American barrels, this fume blanc is creamy but not oaky.

Rebecca Goodman

E-mail rgoodman@enquirer.com

You pick it

Looking for fresh produce: If you're planning to open a farmer's market or "you-pick" farm this season, please send hours of operation, location, phone number and other information to: Produce, The Cincinnati Enquirer, 312 Elm St., Cincinnati 45202, or cmartin@enquirer.com. Deadline to submit material for our annual fresh produce guide: May 26.

Cooking Classes

Call cooking schools for schedules and fees.

• Cooks' Wares, Shops at Harper's Point, Symmes Township. 489-6400; Marketplace at Settler's Walk, Springboro. (937) 748-4540; www.cookswaresonline.com

• Cooking School at Jungle Jim's Market, Fairfield. 674-6059; cookingschool@junglejims.com.

• Dorothy Lane Market School of Cooking, Dayton. (937) 434-1294; www.dorothylanemarket.com.

• J's Restaurant, Hyde Park. 821-2888.

• Kremer's Market Cooking Classes, Crescent Springs. 341-1067.

• Ridge Market Cooking Classes, Pleasant Ridge. 366-4760.

• Wild Oats, Rookwood Commons, Norwood. 531-8015.

• Williams-Sonoma Grand Cuisine, Kenwood Towne Centre, 793-3445.