During the first two Market Saturdays, we sold out of four products. Last Saturday, many of you came back for favorites you discovered the first day of the Market. Yay!
We’re thrilled. We love that your favorite curious farm products are also our favorite products — like the Leek-Horseradish Sauerkraut, which is just so lovely and full-flavored. If you’re looking for Leek-Horseradish Sauerkraut this Saturday (5/21), come early because we will sell out. The next batch of L-HS will be ready in late June. (Be patient… it will return! All those sweet leeks I showed you need time to relax and get to know the cabbage and horseradish.)
New special sauerkraut flavors are coming down the road. Remember that sauerkraut takes 6 to 8 weeks to ferment. We’re increasing our number of crocks/fermenting capacity here in order to have more batches in process.
We’re excited that many of you are discovering kimchi for the first time. As I hoped, some customers come to the booth and say, “I’ve heard a lot about kimchi, and I’ve always been afraid of it… but I’m curious…” It’s wonderful to watch customers’ faces light up when they try the Mild Spring Kimchi. It has just enough heat (from friendly ginger) to show kimchi-newbies how the taste of a well-made kimchi hits several spots on the palate all at once — including that elusive 5th taste called “umami.” Every batch of our Mild Spring Kimchi is slightly different, depending on what’s fresh from the garden. However, the overall spice profile will be fairly consistent because we want this kimchi to be your… ahem… “gateway” kimchi.
It also is great to hear from kimchi veterans that we’re producing surprisingly good kimchi. “Surprise” is the operating word, it seems. The givers of these compliments expertly navigate a taut bridge over areas of ethnicity and skin color and are so warm and gracious when they tell me how much they enjoy the full flavors in curious farm kimchi. These compliments mean a lot to me. I love making all of the products we offer at the booth, but making kimchi is a joy from beginning to end.
(Some of you also are certain that I’m using fish in the kimchi because the flavors are so deep. Nope. No fish. All of our products are vegan — including the kvass.)
I’m thrilled that you all love the Spicy Radish Kimchi as much as I do. If you missed it last week after we sold out, be assured that I will bring another large batch of it this Saturday (5/21), and today I made yet another batch that should be ready in a couple of weeks. Your interest in spicy varieties of kimchi gives me permission to explore new recipes. I can’t wait to share them with you.
Many of you noticed the sign for Beet Kvass and hoped I was selling pickled beets. This week (5/21), I’ll bring curious farm’s Grown-Up Pickled Beets. Be forewarned: these are not the pickled beets your Grandma made.
Cucumber pickle lovers: there will be pickles. If you’re anxious, do a sun dance, please, because the cucumber plants won’t grow until it’s sunny and warm. I understand your frustration and disappointment. I can’t wait to share curious farm pickles with you.
You can see a menu of what we’ll bring to the Beaverton Farmers Market right here. We’re in spot #15. Remember that you can try a sample of anything and everything we offer each Market day. Our offerings change as the seasons change and as new things become ready in the garden.
To your health!
