Hey Hey friends and fam,
Hope you are doing well.
Sour corn is back! Available for a limited time only.
Made with silver queen corn grown by Witten Farm. It’s a lacto-fermented pickle, and it’s only three ingredients - corn, salt, and water.
The flavor is extraordinary. Tart like a sour pickle, but also sweet. If you like sour pickles or sauerkraut, you’ll love sour corn. Plus, it is packed with living probiotics and antioxidants so it’s good for your health too.
Sour corn can be eaten like a condiment similar to relish, or like a pickle, sprinkled over dishes for extra zing. Try it on green salads, potato or mac salad, top off your hot dog, or add it to your cornbread. Add some into your soup for extra depth of flavor. The classic Appalachian way of eating sour corn is to fry some in a hot skillet with butter or bacon fat.
BOUNTY ON THE BRICKS
We were honored to have our vegetable dumplings featured as part of the Bounty on the Bricks menu this year. Chef Katie Mosher knocked it out of the park again this year with her steak house inspired menu. This year the dinner raised $186,773 enough to provide the equivalent of 315,646 meals for our neighbors facing hunger.
The Athens Farmers Market
We will have dumplings, sour corn, and kimchi, made with local garlic, apples and honey :)
Kelly from West End Ciderhouse will be bringing some the makgeolli brewed for our pop-up last month to market this weekend. If you haven’t had a chance to try it yet, I highly recommend it!
We added a bench to our market booth and are happy with the results. Please feel free to stop by and sit for a spell.