Hello Everyone,

I hope you'll come by the Moretown Freshies Farmers' Market this week. We are on our summer schedule now and will be at the Moretown School on Wednesdays from 4:30 to about 6:30.

Last week, we lucked out with a guest appearance from David Hartshorn of the Hartshorn Farm Stand. He brought many pints of his farm grown, freshly picked strawberries. Yum! He also had his delicious hydroponic and farm grown salad greens which were so tender and delicious. We welcome David back whenever he can make it work with his schedule. He'll put his table close to the road, so that folks driving by can see those beautiful berries as they approach the school.

Jenna had several jars of cut flowers and the last of her veggie and flower plants. She's still got that beautiful banana tree, too, if anyone wants to add that to his or her collection. Remember too, that if you are interested in being a market vendor, you should come by and get the details from Jenna.

Karen had a nice fresh batch of Mountain Woman and Mountain Man bars, as well as her fresh eggs, and maple syrup. Stop by Karen's table for a visit and a sample, and you'll get hooked on those bars, just like I am.

This week, we'll have a new vendor! Her name is Maya, and she'll bring mostly organic, mostly local, homemade decadent desserts. I'm not positive which of these tasty treats she'll have but the list of possibilities includes maple frosted cupcakes, seven layer bars, organic brownies, and gluten free/dairy free chocolate chunk cookies. I find myself particularly curious about the seven layer bars, but I bet that anything Maya makes will be delicious.

I'll be there with fermented veggies, kombucha starter kits and eggs. For fermented veggies, I'll have kimchi, Sofya's Sauerkraut, and Celtic Kraut. My Curried Kraut is well underway but won't be ready this week. Our good friend Bill liked it so much, that he pre-ordered some and asked me to make his quarts super spicy. Yikes! I've got strip-the-enamel-off-your-teeth spicy hot pepper from an Indian Grocery Store in NYC that I plan to use to spice up Bill's Curried Kraut, and if anyone else would like to pre-order super-spicy Curried Kraut, please let me know.

I've made some Mulberry-Ginger Kombucha that I hope will be ready to sell by the glass. I'm trying to be patient and allow it to develop its perfect fizz. If it hasn't achieved fizzy happiness by this Wednesday, I know it will be done for the market on July 2nd.

Please let me know if you have any questions about the market or fermentation. I look forward to seeing you there sometime soon.

Be well,
Beki Auclair
Vermont Fermentation Adventures
www.RebeccaAuclair.com

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