This week at the market!

t's officially summer and we are rapidly approaching peak vegetable season. Stop by and soak up the summer abundance at the Community Farmers Market this Saturday. New this week: nectarines and a limited supply of tomatoes! Looks like another cloudy, cool Saturday morning. Perfect weather for a market! Hope to see you there!

 

Have you seen those big beautiful heads of cabbage at the market the last few weekends? They are HUGE! and perfect for making sauerkraut with. Sauerkraut is super easy to make at home, and a fun way to experiment with fermented foods if your own kitchen. Fermented foods provide valuable probiotics that help regulate gut flora that help with digestion. Are you wanting to reduce inflammation, loose weight, improve your mood, or lower your risk for cancer? Eating more fermented foods, in addition to diet and exercise, may be the answer! Grab a head of cabbage at market this weekend and try for yourself! 

This week’s vendors include:

• Mileur Orchards: Nectarines, white nectarines, peaches, assorted fruit butters and sauces
• Stuart's Sweets:Carrot Cake Cupcakes, Whoopie Pies, Apple Cinnamon Loaves, and Ice tea 
• Homer Grown: Green beans, cabbage, kale, carrots, beets, new potatoes, broccoli, onions, scallions, summer squash, and a limited supply of tomatoes
• Karl Sweitzer Produce: new potatoes, summer squash, kale, collards, cabbage, beets, and onions
• Mustard Seed Growers: Collards, kale, chard, salad mix and fresh herbs
• Countrysprout Organics: kale, carrots, flower bouquets and Maryanne's Organics Body Care
• SIU Sustainable Farm to Fork: Asian greens, new potatoes, carrots, baby beets, onions, cabbage, and fresh herbs

Small Batch Sauerkraut

Ingredients:

• 1 medium head of cabbage
• 1-3 tablespoons sea salt 

Instructions:

1. Chop or shred cabbage. Sprinkle with salt.
2. Knead the cabbage with clean hands, or pound with a potato masher or Cabbage Crusher about 10 minutes, until there is enough liquid to cover. 
3. Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
4. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
5. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
6. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.

Makes approximately 1 quart

from: http://www.culturesforhealth.com/sauerkraut
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