Farmer's Market -- 22 Oct 2016 (Apple Day, 1st of Fog, Year 225)

[neotoma]

Magness pears, asian pear, honeycrisp and arkansas apples, quince, persimmons, kkakdugi kimchi (I've been eating it for breakfast!), black pepper chevre, dill quark, a quart of cream, a half-pint of chocolate milk, asian eggplants, oyster mushrooms, figs, a potato, olive bread, melomakarona, pumpkin spice chocolate olive oil cake, and bougasta.

I'm going to try making doenjangguk -- fermented soybean paste soup -- tomorrow. The version in my cookbook uses clams as the protein, but I think I'll be fine with tofu and extra mushrooms.

Comments

[amanuensis1]

Oh, wow, everything sounds so yummy! I don't have farmer's markets nearly that diverse. I don't even know what melomakarona IS. *looks it up* Oh, more yummy!

[neotoma]

You'd be surprised what grows in the Mid-Atlantic states -- my mom always gets confused when I mention buying fresh apricots.

I bought the pears, eggplants, and figs from a cidery that doesn't make it to the market in winter.

The apples and quince come from an orchard.

The chevre from a dairy that specializes in goats.

The cream, chocolate milk, and quark from a dairy that specializes in cows.

The mushrooms came from a company that just grows mushrooms.

The kkakdugi came from No.1 Sons, which ferments *everything* -- they do kimchi, sauerkraut, pickles, pickled radishes, pickled beets, and kombucha!

The potato came a vegetable booth that also has orchard fruits.

The persimmons came from the only functional farm left in my town.

The melomakarona, pumpkin spice chocolate olive oil cake (SO yummy!), olive bread, and bougatsa came from the Greek bakery.

That's about half of the booths -- I didn't buy anything from the Chesapeake Bay oyster booth, either of butchers who make their own charcuterie, the Amish farmers, the cut-flower people (who have the best eggs!), either of the bread bakeries, the French pastry shop, the *third* dairy that makes the best feta, three other vegetable booths, or the other company that makes sauerkraut and kimchi.

The best thing about living within walking distance of a year-round farm's market is the sheer variety of produce and the fact that it always changes.

[amanuensis1]

Shoot, you have an amazing assortment! I would love to have persimmons and quince at a farmer's market. Plus savory quark, mmm!

Now I want olives. Fortunately there are some in the fridge right now!