#notesfromkaren

The Syracuse Regional Market (aka the farmers' market) is very special to me.  We've been selling our products there for over twenty-five years! We still see a few of our customers who bought from us in that first year.  I've watched as their kids grew up, got married and met the grand-kids.  That's the kind of place the market is, friendly, warm, very special.  I miss attending the market when I'm out of town at trade shows. However my son, Sam, usually fills in for me.  Our customers know him as "that nice young man."  That's also what they called my oldest son Taylor when he used to fill in for me years ago.

We are at the market year 'round. Yes - it is open all year long!  However, it is really busy during the growing season, May through the end of October. At that time you can find us in Shed "A", Booth #18.  Its just about 7 or 8 stalls north of the Amish.  My friend Gil is nest to me with fruit - especially peaches - that he grows out of Weedsport. On the other side of me during their season is the best corn you'll ever taste!  Opposite me in the middle stall is Eighty-Seven year old Max, selling the maple syrup he and his wife ester boiil down during the month of March. It's our little corner of the Syracuse Market, and if feels a bit like our summer home. 

We got back from Portland, Oregon after a fantastic trade show. These are such a fun bunch.  We really enjoyed ourselves and also helped some to see the bigger "green movement" for their farm markets.

While in Portland, we had some free time so we hopped on a Brewery tour with the "Brewvana" Company.  We went on their "Behind the Scenes Tour" which operates on Fridays. It was surprising to see the similarities between beer making and soap making! Our first stop was the Buckman's Brewery where we met the brew-master, Dan. Buckman's specialty is herbacious beers and Dan passed around some of his fresh and dried ingredients.

Hops and all kinds of barley malts, of course, but also, lemon peel, orange peel, and chamomile too.  We were able to taste many varieties of the malt, which was fascinating, really interesting.   He explained his experimental process to us as well and it seemed so similar to our own methodology! From combining the herb mix in the correct quantities to the timing of blending them in, even his cleaning technique! It all felt very familiar. We really enjoyed our tour and recommend it to anyone in Portland.