It poured most of the morning, and lots of folks stayed home from the Beaverton Farmers Market. Those that came anyway were wearing rain gear in a rainbow of colors. The fun jackets, the flowers, the colorful tents — all made the Market seem even more like a crazy quilt of joy and bounty.
It wasn’t a warm summer rain at all, and I laughed at the kids wearing shorts, flip-flops and wool ski caps… until I looked down at my shorts and sandals and realized that I probably was just jealous of their ski caps (making mental note to put one in my supply box).
But what I really want to share is that four formers students swung by today to tell me about their sauerkraut and kimchi-making adventures. They all are on fire with how this process transforms the season’s bounty into deliciousness. They told of friends’ stealing their sauerkraut, of making new friends through sharing their fermented vegetables, and of discovering a whole new way of enjoying their gardens this year.
From these conversations, *I* came away with some fabulous ideas for new products. In fact, one former student’s recipe was just so simple and so perfect for Curious Farm customers — just as she shared — that I asked her if I could bring it to the Market and name it after her. She said yes! So look for Mary’s Special Sauerkraut by September. You’re going to love it. (And, since I’m a former writer and veteran of the publishing industry, please know that somehow I will compensate Mary for her gorgeous recipe.)
There’s nothing I love more than teaching classes, but I’m in a pickle right now. I’m worried about scheduling a class during the summer in the new Pickle Lab because the class may fall on a very warm day/eve. There is no air-conditioning in the Pickle Lab. Too many bodies, too many brassicas, too many alliums, and too much heat = uncomfortable.
I am considering the idea of waiting until September/October to do more classes. However, I know that some customers have been waiting very patiently for pickling and kimchi classes, and it might be very frustrating to wait until autumn. Thoughts?
If you want to be put on the email list for notifications about upcoming classes, please email me. If you so so so want to learn about kimchi-, pickle-, and sauerkraut-making soon (!) that you don’t care how warm the Pickle Lab might be (or what aromas of transformation you might encounter), please email me about that, too. Okay? This new commercial kitchen space is an unknown environment for me in summer months.
Thank you. And thank you to everyone who came to the booth at the Beaverton Farmers Market today — students, regular customers, old friends, and new friends. You brought such joy on a chilly morning!
