Foraging at the Farmers Market

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My foraging isn’t limited to the woods, and, as you might have seen, my entire corn crop fit into a small bowl. Can’t get many meals out of that! While I patronize chain grocery stores, I really prefer to buy what I can as close to the source as I can. I also enjoy foods from all over the world. I live in an area where there are first and second generation immigrants from many different countries and all livable continents. Some have opened shops and restaurants that mostly cater to immigrant populations, but are more than happy to serve everybody. I’m always on the lookout for something tasty and different, and I’m certainly not gonna prepare everything I eat from scratch.

Sweets and Spice ( ) sets up at my local farmers market every Sunday, along with the traditional 40 acres and a mule folks who drive their produce in, and other local artisans. It features baked goods based on the cuisine of Tajikistan, or more broadly Central Asia. They aren’t all that strict about it… I mean, Central Asia isn’t noted for avocado cookies. These days, Americans like their organics, some want gluten-free, vegan,  low carbohydrate, and such. There’s something for almost everybody on the tables. Freshly baked while most people are asleep or stumbling home from a late night out. And it’s good stuff. In a neighborhood known for good stuff. It’s not all sweet desserts either, or I couldn’t buy much of it. My doc would pitch a hissy fit. The samosas (meat and vegetable), breads, and some of the desserts with complex carbohydrates are fine for me in moderation. And the avocado cookies.

They’ve also got spice mixes. I’ve never tried them, seeing as how I’ve got more herbs and spices than Carter has little liver pills. My neighbor says they’re good though.

You can order online and have it shipped if you can’t make it to the market. Tell ’em Eatmore sent you, and they’ll fix you right up. Or they’ll never hear the end of it if they don’t.

Eatmore T.




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Wild Fermentation, 2nd edition

Sandor Katz says,

"It is my great pleasure to announce the publication of a revised and updated edition of my book Wild Fermentation. The new edition is the result of all I have learned in the years since the book's original publication in 2003. I am a more experienced fermentation educator now, and I have reorganized things somewhat, explained them a little differently, added some new recipes, improved many of the old ones, culled out a few that weren't so great or relevant, and added lots of color photos."

This is the Bible of rotted foods. Get yourself one. Got some okra fermenting myself right now.

Eatmore T.