Hello Friends and Neighbors,
It is hard to believe, but the last Moretown Freshies Farmers' Market of the season will be this Wednesday, October 9th from 4:30pm to 6:30pm. Everyone involved is grateful to the Moretown School for allowing us to use their space and to the larger community for supporting us in this exciting and successful local food initiative. If you haven't come to a market yet and have been hoping to check it out, I hope you'll come this Wednesday to see what we have.
On to the vendors: Colleen and Sarah are pulling together a delicious Greek dinner. They will feature spanikopita, kotopita (a Greek chicken phyllo dish with feta), Greek salad and baklava. The baklava will have pecans and walnuts and be flavored with honey, cinnamon and clove. Come join us for some phyllo-happiness if you can. Sarah and Colleen's dinners are a huge, weekly market hit!
My kids will have their last round of coconut topped brownies and chocolate chip cookie bars. They have already both received pre-orders for 3 bars, as they have developed a following throughout the market season. If you are hoping to buy one of their delicious, made from scratch treats, I'd encourage you to visit them close to 4:30. They have often both sold out by 5:00pm.
Mike will be with us again with his flavorful jalapeno hot sauce and grilled chicken wings. Hey Mike, can you throw a few drumsticks on for me again? I don't usually like hot sauce, but Mike strikes such a great balance between the punch of the jalapenos and the flavor of garlic that I have really enjoyed his recipe.
We will likely have Karen with her Mountain Woman Bars, eggs and maple syrup and Jenna with her beautiful flowers and scrumptious produce. Karen and Jenna have been great and steady contributors to the market, and I encourage you to stop by their tables if you can.
And I will be there with my fermented foods and drinks. I'll have sodas, kombucha, kimchi and half-sour pickles, for sure. I've got these two batches of sauerkraut that are acting like they will be ready on Wednesday, but they aren't ready at the moment. One is Celtic Kraut with dill weed, dill seed and leeks, and the other is Sofya's Kraut which is made with just three ingredients-- red cabbage, green cabbage and salt. I also have some Rustic Applesauce fermenting, and I'm pretty sure that will be ready too.
I'll also have apple-cheddar-bacon turnovers again this week. Everyone was so kind and complimentary about them last week that I am excited to make them again. And I'll be selling goat cheese from Lalu Farm on their behalf.
My latest fermentation adventure was combining wild grapes with our pressed cider into a lacto-fermented soda. Oh my goodness! It is so amazingly delicious! My first thought when I had a taste of it was, “I can't sell this!” and I'm not totally sure that I can. It feels greedy to keep it all for ourselves, but it really is spectacular. So strongly grapey and lightly sweet with some serious fizz, it captures the fall harvest and makes it snazzy and stylish. I'll try to bring at least two bottles to sell, but please forgive me if I just can't part with it.
Though this will be my last post for the market, I hope to continue to make my abundant fermented foods and drinks available to the community after the market closes. Because I am often trying new recipes and preserving foods through fermentation for my family, I'd like to give folks a chance to stop by and purchase something throughout the winter. I'll post on this forum and my Facebook page and will welcome people to come to my house on Wednesday afternoons when I can. Please keep your eye out for messages with my available items and the days and times you can come over to taste and shop. Who knows, maybe my kids will make their goodies and have them available at the same time? That would be great, wouldn't it?
Thank you again to everyone who visited the market this past season. You were an important part of this community event, and we are grateful for your support. I hope the market will resume next year and look forward to seeing old friends and new faces there too.
Peace be with you,
Beki Auclair
Vermont Fermentation Adventures
802-324-2122
www.RebeccaAuclair.com
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