Hello Neighbors and Friends,
Brrr! Anyone else chilly today? Yikes! Any time the sun peaked out of the clouds, I felt like thawed out a little bit, but then it would disappear again and I refroze. If I were frozen chicken or veggies, I would have really serious freezer burn by now.
We've got a couple more markets before the end of the season, and we look forward to seeing you there. Our last market will be Wednesday October 1st. This Wednesday and next week, we'll be at the Moretown School from 4:30 to about 6:30. Jenna, Karen, the Tidhars and I will all be there, maybe even Sofya too.
Come see Jenna and her beautiful flowers and produce. And Karen with her Mountain Woman and Mountain Man bars, herbs and eggs. If you haven't checked out the great chicken and beef from the Tidhars yet, stop by and talk to David at the market. People can order fresh turkeys for Thanksgiving, as well as pastured pork and lamb for this fall and winter.
If Sofya participates in this market, she'll have chocolate chip cookies or bars with buttery goodness. I'll have a good supply of fermented veggies including pints of Spicy Kimchi and Celtic Kraut, and pints and quarts of Saida's Kimchi, Curried Kraut, and Half Sour Pickles. I've got a couple of bottles of kombucha too.
My latest fermentation adventure has been crazy kefir making. We've been going through at least a quart a day, and it is so delicious, easy and economical to make at home. It is a great vehicle to provide kids with the important probiotics in fermented and cultured foods, and parents can adapt kefir to their children's palates and preferences. We were lucky to host a young woman from Belarus for the last couple of weeks, and she helped me to tweak my kefir until it tasted to her like the full-fat kefir from home. With my new found kefir confidence, I'll hold two kefir making tutorials and tastings, one at 5pm and one at 6pm at the last market. People can stop by my table to learn the process of kefir making and taste both plain and flavored kefir. I hope to have a couple of portions of kefir grains to share too, and I'll welcome people to sign up to receive kefir grains down the road as they continue to grow and multiply. Please contact me if you would like to come to a kefir tutorial on October 1st at the market, or if you would like to have some kefir grains.
Meanwhile, enjoy the fall harvest and our beautiful colors. I hope to see you at the market.
Be well,
Beki Auclair
Vermont Fermentation (and PIG!) Adventures
www.RebeccaAuclair.com
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