Wind, rain and joy

fermented duckThis little sprite reminds us of the goodness of all kinds of weather at winter market. To OUR great joy, this little one loves fermented veggies!

Speaking of fermented veggies – we just returned from a fermentation festival in Austin hosted by the Texas Farmers Market. Cider, yeast, kefir, bread, mead, yogurt and tepache classes were offered. We attended fruit vinegar fermentation with Kate Payne, sauerkraut with Lawrence Kocurek and, our favorite, kimchi with Abbi Lunde of Oh Kimchi. Of course, “fermentation revivalist” Sandor Katz was on hand for the event. We came away enlightened and excited with new information to keep moving forward with Scissortail Provisions. (One day in the near future will be pages full of lovely products!)

We enjoyed the warmth of family while in Texas. Hugs, laughter and a loving forehead kiss from sweet baby James touched our hearts. The sleety ride home found us stopping at Lovera’s Market in Krebs Oklahoma.  We spent an hour with owner Sam (born on the second floor of the market). Rather magical to try several of his house made cheeses (from the Jersey cows down the road) after coming from the festival in Austin. Thank you Sam for sharing and espresso.

Thankful.

 

 

Freezing!

What a lucky day to have off from the farmers market! Twenty-four degrees at six AM this morning just seems daunting for standing outside on pavement. Would the pickles be frozen? Surely the sauces would be almost solid. Tastings would be pretty complicated. So – hurray for a day off!!

Meanwhile, the kitchen is busy with some spectacular new fermentations that should be ready for our winter market next weekend (Saturday, 8 November) at 41st and Peoria in the parking lot east of Whole Foods beginning at 8:30 until 11. There will be beautiful new fruit vinegars that could be the perfect hostess gift for the upcoming holidays.

We will be digging out the heavy winter gear and looking forward to seeing the regulars and making new friends. To our fans and followers – thanks for your blessings, you give us hope.

it was a dark and rainy morning

The alarm went off at 5 AM while cool, damp air seeped through an open window. We could blow off market and go back to sleep. But the car is loaded, our clothes laid out. Better yet – if market is closed then we go to breakfast!!

And – market is definitely open.  By the time we move the orange cones and back in to unload, the Blakely family has already set up plants and Teri’s food truck lights are on.  And the rain came. And then it left. The sun rose, the runners bounced through and very slowly the true market fans came by. My Dad’s Salsa even showed up.

good for you
good for you

Fermentation is on our board now. The sauerkraut is fresh and crunchy and smart. (At home we pair it with Blakely brats, Tofurky Beer Brats and Dale’s crunchy potato pancakes.)

A very satisfying surprise is fermented CARROTS!! How fun to see the light in the eyes of our tasters on Cherry Street. Honey Beets and Pineapple Chutney, Cherry Street Hot and gorgeous fruit vinegars add flavorful depths to the table.

This will be the last Cherry Street Market of the season. We will move to the Winter Market at 41st and Peoria. Thank you for checking in. Thank you for not being afraid of cold and rain.

 

in the beginning

oklahoma
oklahoma

In the beginning there was a prairie girl from Oklahoma and a Texan from Austin who grew up in the 60s. They met at their jobs in a printing company – she in the art department and he in the camera room. They became a couple and spent their lives working full time jobs in order to support their family and the American dream. They grew a lovely daughter, created a comfortable home front, catered to several pets and loved their family. They grew older and began to think there might be something more to do with their lives. Perhaps a little business? What with his love of gardening and cooking, her love of design, and the daughters love of fine dining, perhaps the mix might evolve into something to share with our community. And evolving it is, with experimentation in pickling and fermentation, local produce and a little time to play. Cherry Street Farmers Market this Saturday. We’d love to see you there.