Hello Everyone,

We had a nice market last week with the Valley getting back into the school routine. Thank you again to everyone who came out to support us and, as always, it is nice to see new faces. Please join us this week on Wednesday, September 4th at 4:30 at the Moretown School for the market if you can. We'll be open until about 6:30 or 7pm.

This week, Sarah and Colleen will be creating the hot dinner, and it sounds delicious as ever. It will be a pasta dish with fresh seasonal veggies and turkey meatballs. On the side they'll have pecan, apple, and goat cheese salad, with Sarah providing homemade individual blueberry pies, made from the last of her neighbor's blueberries. Yum!

My kids will continue with their scrumptious from scratch brownies and cookie bars. They both sold out last week before 5pm, so come and get them early if you want to be sure to enjoy one.

And the ferments here have been flying as the garden yields its amazing bounty, and I pick, wash, shred and salt about as quickly as I can. Wa-hoo! New this week, I'll have this year's first fermented cucumbers which are also called half-sour pickles or New York Deli Style pickles. These cukes, like all of my other fermented veggies, are sour from their own production of lactic acid and from the action of the lacto-bacteria on their surfaces and in the air. I don't use vinegar to ferment or preserve any of the veggies I prepare, creating live food, rich in beneficial bacteria or probiotics.

So, come and sample some half-sour pickles, kimchi, and Celtic kraut, all of which is available in quarts and pints. I'll also have honey-kissed Greek yogurt with peaches available in 8 ounce jars.

I'm hoping-- and here's that "watched kombucha never fizzes" problem again-- that my new flavor of kombucha will be ready. It is black currant-black cherry kombucha, and it has a rich depth and nice tartness.

I'll also have lacto-fermented raspberry lemonade available by the cup, 16oz bottle and 750ml bottle. Since both of these fermented soft drinks are new flavors, keep your eye open for samples at my table.

And, here's hoping we'll have Constancia with her delicious goat cheeses, Mike with his flavorful jalapeno sauce, Karen with her eggs, maple syrup and Mountain Woman bars, and Jenna with her lovely flowers and fabulous produce. Did I forget anyone?

So come to the market and see what some of the local foodies are up to, enjoy some samples and visit with a friend or neighbor while you are there. I look forward to seeing you tomorrow.

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

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