Hello everyone,
It is hard to believe we have circled back around to another Freshies Farmers' Market season. We'll hold our first market this Wednesday, June 4, 2014 on the front lawn at the Moretown School from 3:30 to 6 or 6:30.
Jenna will be there this week with her beautiful plants and veggie starters. I very happily got some cauliflower and onions from her at the Spring into Moretown Festival, and they are healthy and beautiful. Jenna is also coordinating the market this year, so if you are interested in becoming a vendor, please contact her at jenna_rossbach@hotmail.com or come to a market and talk to any of us.
Karen will likely be there, but she has a scheduling glitch that might make it hard for her to come this week. If she is with us this Wednesday, she'll have her yummy Mountain Woman and Mountain Man bars, maple syrup and herbs. I love her Mountain Woman bars, and she suggested spreading them with coconut oil just before eating them-- like a thin layer of healthy fat frosting, minus the sugar. My daughter and I have this for an emergency snack, and it can just about get us through the rest of the day. Yum! We also got a half gallon of her maple syrup this year and have been loving it as an occasional sweetener and treat.
Constancia and her husband Kevin will be with us on Wednesday, too, selling goat cheese, honey and maybe even empanadas. Constancia's goat cheese is wonderful. Creamy, mild and, as she likes to say, "not goaty." Come by and try some. She usually has samples avaialble.
We may have some Moretown students with us again this market season. Keep your eyes open for their great art work, baked goodies and lemonade.
I'll be there with fermented veggies in pints and quarts. The Curried 'Kraut that I introduced at the festival on Saturday just about sold out. Thank you to everyone who tried it, bought it, and gave me nice compliments about it. I've got one pint of that left, as well as kimchi, Celtic Kraut, and Harvest Roots. I may also have some kombucha available by the glass. I've got two liters of it in the fridge right now and am hoping that it will be fizzy and ginger-y by Wednesday. If it isn't ready this week, then I bet it will be ready next week.
Our neighbors Dara and Jay have lent me their camp stove again, so I'll be preparing eggs with wilted spring greens and cheese with a side of fermented veggies. At home, we make omelets like this all the time. I'm not eating grains that often, so I started calling these folded omelets with yummy fillings and cheese "egg-a-dillas," and having them when other people in my family were having quesadillas. Delicious!
Since our chickens are giving us a wealth of eggs these days, I look forward to sharing them with you during the market when I can. Stay tuned for "pickled" hardboiled eggs, flavored by soaking in probiotic, lacto-fermented pickle brine. Nice and garlicky and tart and reminiscent of eggs you can grab at any general store with the bonus of all those great, fortifying bacteria.
Jenna is hoping that the Moretown school principal, Duane, will prepare his awesome burgers on homemade rolls from time to time, and she's been talking to folks at the Neal Farm about coming to the market to sell their homegrown meats.
We'll see what happens at the season progresses and are grateful to everyone who came out to the Spring into Moretown Festival and showed their support. We look forward to seeing you this Wednesday, too!
Please feel free to contact me if you have any questions.
In health,
Beki Auclair
Vermont Fermentation Adventures
www.RebeccaAuclair.com
802-324-2122
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