Farmers’ Market News
June 18 2014 – Vol. 6 Issue 24
Are you a lover of fermented foods? Do you know how to make your own, and why they are amazing? Are they part of your daily diet? If not, or if so, please join us at KailuaTown Farmers’ Market for a series of demo’s about fermentation. We start this week with Sauerkraut! Join us as Skya Boudousquie of Ola Loa Wellness teaches us how to make two types of probiotic-rich, live-fermented sauerkraut with locally-grown vegetables. He will also show us how to keep our market sourdough bread fresh longer using the FoodSaver system. Look for the KTFM booth, and register for free prize giveaways! Look for more ferment-y fun in July & August as we continue our series, made possible by a grant from the Ball Corp.
Health Benefits of Fermented Foods
by Katie, at Wellness Mama
Before I started eating real foods, things like sauerkraut, plain yogurt, kombucha and strong aged cheese were not even on my radar. These foods tasted and smelled too strong to me and I had no interest in them. I preferred my bland carbohydrates- thank you very much!
Fast forward a couple years, and I noticed that I started to enjoy these foods and even wanted them from time to time. I was always afraid to try making them myself, but as I read more and more about their health benefits, I was eventually brave enough to try it.
Now that I have, I will never go back! keep reading…
Ruby Kraut… and why it’s good for you
Ruby kraut has sass. It’s like the sexier, sleeker, red lipstick-wearing sister of sauerkraut. And Ms. Ruby packs a healthful punch into one little jar.
The secret is in the red cabbage: The compounds that give the vegetable its distinctive dark color, anthocyanins, also act as antioxidants and are believed to have analgesic and anti-inflammatory properties. (Pigment-rich and anthocyanin-filled fruits like blueberries, black tomatoes, and Concord grapes have these same health benefits… as in most things “green,” the darker it is, the better it is for you.)
Combine all that antioxidant power with the immunity boost of lacto-fermentation, and you could live forever on ruby kraut. (Okay, maybe not, but keep reading…)
This Sunday at KTFM
Hang out and take in the music of Chris Vandercook, Mark Prados & Friends!
THIS WEEK’S MARKETS:
Haleiwa Farmers’ Market (Thursday 3-7)
Pearlridge Farmers’ Market (Saturday 8-12)
Kakaako Farmers’ Market (Saturday 8-12)
KailuaTown Farmers’ Market (Sunday 8:30-12)
AT THE MARKETS
Veggie & Lemon Moroccan Chicken Skewers
for this recipe from Half-Baked Harvest
Spinach and Mushroom Quinoa
for this recipe from Julia’s Album
The Caipirinha for your World Cup pleasure
from People Magazine. Cachaça is made from sugar-cane!!