Spoiled Rotten Vinegar

Fig-Glazed Winter Squash ~
Pam Spittel of created this delicious recipe a few weeks ago and I want to share it.

I love the use of fig jam which makes a decadent and flavorful glaze for the squash. Red Kuri is one of my favorites but I enjoyed this recipe using Delicata.

You can find the link to the recipe in bio and in our bio.

If you’re interested in preparing this seasonal dish head down to tomorrow where you can find all the squash and the vinegar too!

Roasted Purple Karma Barley Vinegar.

Ushering in October and the flavors of fall with a limited small batch vinegar made from roasted Purple Karma Barley grown by Agency Lake Farms in Chiloquin, Oregon.
Come by the today and try this unusual and delicious vinegar.

foods

Almost ready ~ We’ll be at the tomorrow featuring Blackstrap, Blackberry, and Apple vinegar.

Digging through our old gear and checking out our (very yellow) new canopy as we prepare for our first Saturday at the !!
We are very excited to be joining the great community of farmers and food vendors for the rest of this market season.

I’ve made taqueria style carrots & jalapeños escabeche before but I’ve never lacto-fermented this particular condiment.
While reading a book on fermenting by a duo of prominent authors I came upon a recipe for carrots which reminded me of aforementioned escabeche. Although the recipe will have a different flavor profile it made me hungry and curious so I decided to give it a try. And I tried my best to stay as true to the recipe as possible.
Although I am excited to enjoy the results which seem to be promising I think I’d like to try a batch modeled after the condiment I find in taquerias.
If I see you at the farmers market tomorrow I’ll give you a jar to try.

On April 27th I posted a project I had started using beets and Cara Cara oranges. Someone I know commented they’d be interested to hear how it turned out.
10 days later I gave it a taste as I was breaking it down into smaller units for cold storage and to hand out.
The best part of this (IMO) are the thick slices of oranges packed between layers of the sliced beets. The beets are nice in textured and mild in flavor but the oranges had transformed and are quite tasty. Any bitterness from the rind has been mellowed and the remaining flavor highlights the brine, tarragon, and pepper.
The low salt brine drinks like a kvass and has a wonderful flavor.
Would be appropriate to chop the beets and orange and mix with fresh herbs to create a relish.

fermented