Florence Winter Market

The Market has open, Wednesday morning March 17th until Sunday evening the 21st. Pickup is Tuesday the 23rd 4:00 to 5:00 pm.

Spotlight By Midori of Fermentruth

I was raised in Japan and as long as I can remember my Mom and Dad made fermented food for and with me. When I moved to Eugene for college I and my body missed my traditional fermented foods and soon found the Asian Market in Eugene with familiar produce and seasonings. My Mom and Dad instilled in me that “can-do” spirit and before long I was able to achieve that good micro-organism caused by fermenting. I enjoyed tastier vegetables and my body began to feel the healthy side-effects.

I want to share the joy and tastiness of ancient Japanese fermented foods with as many people in Florence as possible. The tastiness of food does not have to come from chemically derived methods. My kimchi recipe has honey but sometimes I surprisingly find a successful result of grated apple instead. And my kimchi is also rich in probiotics called lactobacilli. In my chicken, salmon, tofu bento box [Fermento-Box], and vegetarian bibimbap/bibimbap, I use miso, shio-koji and amazake as key ingredients of sauce/seasonings. Miso and shio-koji contain specific probiotics, healthy microorganisms like Aspergillus oryzae that are similar to what lives in one’s intestine to aid in digestion. Amazake, mentioned above, helps weight loss, reduce stress, and promote brain health. A happy stomach is one of the keys to vibrant health.

Thank you for your support! Marcy, Bob, Ann, Gayle, Midori (Not Pictured is Sam. We know his fishing poles are rigged and ready for ocean fishing)
—
Florence Winter Market Team

Marcy (marcelladodson2017@gmail.com)

Bob (www.rainforestmushrooms.com)

Ann (www.sourcewhatsgood.com)

Gayle (www.facebook.com/vinetotable)

Midori (www.sourcewhatsgood.com)

Sam (www.federatedseafood.com)