Hello Everyone,

Thank you to all the folks who came out to the first Freshies Farmers' Market last Wednesday. It was nice to see so many familiar faces and to feel like our faithful followers from last year were watching for our return. We'll be on the front lawn of the school this week on Wednesday, June 11th from 3:30 to 6 or 6:30.

We remain small but mighty for this week's market. Jenna said that we've got some new potential vendors stopping by to check us out this week. I'll keep you posted as I learn more. I look forward to inviting new farmers and local food artists to our group.

Jenna will be back with her beautiful and hardy annual and perennial veggie and flower plants. Last week she had a banana tree with her! It was beautiful. She also had a variety of hot peppers, heirloom tomatoes, and much more, so come check out her table if you are looking for more green for your garden or house.

Karen will be with us for sure this week with her wonderful Mountain Woman and Mountain Man bars, maple syrup, eggs and herbs. She always has great samples of her bars, and her maple syrup is wonderful, maple-y and sweet.

My daughter, Sofya, is stepping up to this market with last year's famous chocolate chip cookies or cookie bars. She is interested in creating something that people in the community will enjoy and earning a little of her own money. Stop by her table and bring home a little dessert.

I haven't heard back from Constancia about this week, but if she can make it, we'll look forward to her awesome goat cheese and eggs and her friend's honey. Last week, the goat cheese her husband Kevin brought was made the day before. It doesn't get fresher than that!

I'll be at the market in my usual spot until 5:45pm. I've got to leave early to go to a pot luck with Sofya at the school. This week, come by and enjoy some kimchi, Celtic Kraut, Harvest Roots and Sofya's Sauerkraut. I'll also have ginger-lemon kombucha available by the glass. (It is really ready! Hooray!) The most exciting part about this batch is that it was part an experiment around combining kombucha vinegar and sweet tea in different concentrations in an attempt to understand the flavors and timing that are possible depending on the different amounts. I'll have eggs from our beloved chickens who graze and eat fermented organic grain.

I may bring along some Greek yogurt too. I made some today and added some evaporated milk to it. You see, the point of fermentation and culturing food is to preserve it, increase its nutrition, and change its flavor. I had some evaporated milk and wanted to be sure to use it up, so I added it to the milk mixture. The little taste I had when the fresh yogurt came out of the incubator was yummy! If it still seems delicious and interesting after I strain it, and I can bear to part with some, I'll bring some along to the market.

Finally, I've got greens coming out of my ears! I'll bring along some delicious and nutritious daikon greens, young napa cabbage, and other pungent greens (like mizuna, baby kale, beet greens, and tatsoi) in a colorful and tasty mix. I won't usually be selling fresh veggies as I use most of my crops for fermenting. But these are coming in gangbusters, and I've got extra to share if people in the community are interested. I don't treat my veggies or land with any chemicals and plant in accordance with the biodynamic calendar.

So, greens, goat cheese, granola bars, sweets, syrup, plants, ferments and eggs, eggs, eggs! This is a small sample of the offerings at this week's local Moretown market. Please come by and talk to us about our products and lifestyles and imagine how you might participate. We'd love to have you and look forward to seeing you at the market.

Be well,

Beki Auclair
Vermont Fermentation Adventures
www.RebeccaAuclair.com
802-324-2122

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