Hello and happy summer!

The menu for this week’s offerings at the Beaverton Farmers Market is online now.

I’m bringing the rest of the Ginger-Turmeric Sauerkraut that you loved last week.  This is the first “tonic kraut” that I’ve brought to the Market, and it has therapeutic amounts of turmeric and ginger to help digestion, circulation and to give the body lots of antioxidants.

I also will have a new kimchi this week made from radish greens.  Koreans often make kimchi from radish greens, and my recipe follows some traditional recipes.  Radish greens are a nutritional power-house (the greens have a lot of calcium, vitamin C, potassium and copper), and they taste fresh and bright.  Our new kimchi preserves this wonderful green energy and adds extra heat with garlic, ginger, and hot chili.

I also will bring a small amount of sour turnip pickles — baby Japanese turnips fermented in a salty, spicy brine.  They’re still delicate, but they have a lot of personality now.  Stop by and try one!

I’m having some computer problems and am unable to use twitter right now or process images on my computer.  Hopefully those issues will be resolved soon.  Thanks for being patient!

Looking forward to seeing you on Saturday at the Beaverton Farmers Market!