Another stop I made was by Hot Bread Kitchen, whose story you really need to read. Not only a bakery, it is a place that uses baking to teach lower-income woman how to run a food business. Some of the breads they sell are inspired by recipes from the women who have come through the program. I had a sample of the intriguingly named M’smen. It is a Moroccan flatbread that has a soft, chewy consistency, not quite but not unlike a crepe. In reading more about it on the site, I realized that I should not have gulped it down in a few bites but that I should have taken it home to eat with some of the local honey I purchased a few weeks back. This just means that I’ll have to find another Wednesday to visit their stall.
Another unique find on my tour of the market today was the eggs. From Roaming Acres Ostrich Farm came ostrich and emu eggs. The owner let me hold one of the former. It is really heavy, and I can see why it is considered the equivalent of two dozen chicken eggs. I don’t even think I have a pan big enough to cook that size omelette. The shells, however, are gorgeous, and I can see why they are sometimes used to hold egg dishes in restaurants. Ostrich meat is considered very lean and tasty, as I found out when I had it on a visit to Arizona. Maybe this is something I could try at home now that I know where to buy it.
It was interesting being at the market on a day other than my usual one. The vibe was more relaxed and the crowds less hurried. I was able to see some new vendors in addition to doing my regular errands with Ronnybrook Farm and Knoll Krest eggs. For all the changes that the panelist brought up in their discussions, I think that we are going back to a time where we get to know our food suppliers and those that help to fill our plates with great local produce. Or, is this us moving forward to a new model of sustainability?