This week we want to shoutout our vendors who have been making strides in taking their craft, pairing up, and making some unique flavor collaborations.
At the market, we believe in the ethos that using our shared skills to make even tastier local products is better for our community. A true taste of community creativity. A deeper palate of the area, if you will. It’s what gives the market and our local food scene some extra sparkle, not to mention some good happy feelies.
Some fantastic market collaborations we’ve seen:
- High Point Kombucha and Blue Sun Growers: Oxymel made using their spicy Cumulus kombucha with added honey and herbs and let ferment for a few weeks. This resulted in an absolutely tantalizing oxymel!
- Easton Salsa Co. and Scholl Orchards: Fermenting the habanero peppers from Scholl Orchards, Art aged his hot chocolate hot sauce in a 5 gallon oak bourbon barrel for a year!
- Dragonfly Hill Farm and Oley Ravioli: Paired up to create THREE fantastic recipes for ravioli with garlic – a match made in heaven!
- Dragonfly Hill Farm and Breakaway Farms: Teamed up to create a flavorful recipe for roasted black garlic chicken legs & thighs (on our website)!
Check out more of this week’s Fresh Market Picks, Recipes & Vendor Line-Up in our E-Newsletter!