FIELD TRIP TO FLYING PIG, LLC/ PICKLED PINK

We hung around the Eastville Inn kitchen getting to know new vendor Karen Gay as she created the gourmet sauerkraut and gluten-free cookies she will bring to The Market.  Karen, a retired systems engineer, measured the G-F ginger cookie dough onto the baking tray with a level of precision which belied her former profession.  Huge stoneware saueraut crocks rested in the corner….the kraut prep already completed for the coming week’s market….all that was left was for it to ferment thus creating those great probiotics.  One of her most colorful kraut flavors, “Tex-Mex Kraut”, contains organic cabbage, organic corn, green New Mexico chilies, sweet red pepper, sea salt, cilantro, and freshly ground, roasted cumin. Ummmm, delicioso!  We lingered just long enough for the cookies to finish baking in the hope of getting a sample.  Happily, we were rewarded with an absolutely devine taste of  what Karen calls, her “Ginger Experience”!   (Note: The Eastville Inn is not in operation. Karen leases the commercial kitchen for her food preparation.) SEE PHOTOS   

 

FIELD TRIP TO ANGELA’S BAGELS & MORE:

Upon entering Angela Faraguna’s Parksley bungalow, we are enveloped in the aroma of warm Italian Bread.  Angie leads the way to her kitchen where fresh loaves are cooling on racks and we peer into the oven to see more loaves reaching a perfect brown crustiness.  In the corner a large bin is filled with packages of Angela’s Gourmet Pasta ready for sale at The Market.  As Angie works, she chats about learning to bake as a young child at her mother’s side and her quest to replicate the wonderful Italian breads and bagels she grew up eating on Long Island, NY.  She moves deftly around her large, sun-filled kitchen, in a well-rehearsed choreography of measuring, kneading and timing.  The Rosemary French Loaves go in the oven, the 5 Grain dough is formed into boules, the Sweet Dough has finished rising and Angie rolls it out, sprinkles on cinnamon sugar and plump raisins and forms it into butter basted loaves ready for baking.  Ummm…The scent of rosemary follows us out the door and our parting thought is that Saturday morning shopping at The Onancock Market can’t come soon enough!  SEE PHOTOS