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New Kimchi Stall this Sunday
14th April, 10 - 2:3-, Stroud Green Schoo, www.stroudgreenmarket.com
read online & subscribe: www.subscribepage.io/stroudgreenmarket
Dear Stroudgreeners, marketeers, lovers of good food and good times,
Like many of you, I am doing my best adjusting to LAP (Life After Pao: a recent but already common syndrome seeming mainly to affect North London's aficionados of fermented products). Searching for somebody to help ease the pain of this I asked Pao herself for advice, and she recommended the young kimchi maker Rebecca Ghim. Rebecca is steeped in the traditions of her native Korea, where great pots of fermenting cabbage bubble and fizz like lava. Alongside making delicious kimchi she tries to reduce food waste, using veggie leftovers from restaurants to make a few different kinds of pickles. Her range includes "classic" kimchi made with Napa cabbage, but also a cauliflower version, and another kind of pickle called Jangaji, made using broccoli stalks.
All of these are wonderful, and the Jangaji could appeal to anybody, even if they don't happen to like kimchi or spicy food.
There are a few returning stalls this week, the first to mention being Fosse Meadows Chicken. Thank you to everybody for supporting them last time! It is truly a wonderful stall. I should say that apart from their amazing birds, chicken legs and breasts etc then do a v good selection of offal and carcasses: good for dogs, soups, stocks and general health.
The other big names are HOLY PIZZA, BIG DOGGS HOTDOGS & BULENT'S LOCAL HONEY.
See you very soon!
Ed
NEW STALL
The Ferm (zero waste, authentic Korean kimchi)
Produce
Fosse Meadows Chicken (slow-grown, with the most exceptional flavour)
Pie Station
Nyborg’s Rye Bread (cinnamon buns etc)
Potter Street Fishmongers (fresh & smoked, sustainably caught fish)
Perry Court farm (Kentish fruit, veg & juice)
The Parson’s Nose (free range pork, beef, lamb and chicken from Old House Farm)
Hampstead Cheese Board (From The Best English and Swiss Cheesemakers)
Peterson’s Farm Produce (organic fruit, veg, salads and eggs)
A taste of the good life (raw & organic dairy produce, eggs)
Bread by Bike (local sourdough)Pao Pickles (kimchi, kraut, sriracha etc etc)
Marco’s Italian Cheeses & cured meat
Holy Sugar (cakes, pies and pastries)
Haringey & Islington Honey (the most local available)
Jacqui’s Microgreens TBC
Drinks & Hot Food
Canary’s Banh-Mi
Gurdip’s Urban Turban (samosas & other Indian snacks)
Noam’s Juice bar
Holy Pizza
Nanny V’s Kitchen (home-made Jamaican patties)
Kaffee Culture (hot coffee and freshly roasted bags of beans)
Wild Oats (classic & alternative porridge recipes)
Brevevita Natural Wines
Big Doggs Hotdogs
Extra-Curricular
Tilly’s Vintage
Bluebell & Flo (ethically sourced flowers)
Lovella Knits
Liam's Records
H.R Ceramics (then April 21st & 28th, May 5th, 19th & 26th, June 2nd)
Helena Africa
read online & subscribe: www.subscribepage.io/stroudgreenmarket
Dear Stroudgreeners, marketeers, lovers of good food and good times,
Like many of you, I am doing my best adjusting to LAP (Life After Pao: a recent but already common syndrome seeming mainly to affect North London's aficionados of fermented products). Searching for somebody to help ease the pain of this I asked Pao herself for advice, and she recommended the young kimchi maker Rebecca Ghim. Rebecca is steeped in the traditions of her native Korea, where great pots of fermenting cabbage bubble and fizz like lava. Alongside making delicious kimchi she tries to reduce food waste, using veggie leftovers from restaurants to make a few different kinds of pickles. Her range includes "classic" kimchi made with Napa cabbage, but also a cauliflower version, and another kind of pickle called Jangaji, made using broccoli stalks.
All of these are wonderful, and the Jangaji could appeal to anybody, even if they don't happen to like kimchi or spicy food.
There are a few returning stalls this week, the first to mention being Fosse Meadows Chicken. Thank you to everybody for supporting them last time! It is truly a wonderful stall. I should say that apart from their amazing birds, chicken legs and breasts etc then do a v good selection of offal and carcasses: good for dogs, soups, stocks and general health.
The other big names are HOLY PIZZA, BIG DOGGS HOTDOGS & BULENT'S LOCAL HONEY.
See you very soon!
Ed
NEW STALL
The Ferm (zero waste, authentic Korean kimchi)
Produce
Fosse Meadows Chicken (slow-grown, with the most exceptional flavour)
Pie Station
Nyborg’s Rye Bread (cinnamon buns etc)
Potter Street Fishmongers (fresh & smoked, sustainably caught fish)
Perry Court farm (Kentish fruit, veg & juice)
The Parson’s Nose (free range pork, beef, lamb and chicken from Old House Farm)
Hampstead Cheese Board (From The Best English and Swiss Cheesemakers)
Peterson’s Farm Produce (organic fruit, veg, salads and eggs)
A taste of the good life (raw & organic dairy produce, eggs)
Bread by Bike (local sourdough)Pao Pickles (kimchi, kraut, sriracha etc etc)
Marco’s Italian Cheeses & cured meat
Holy Sugar (cakes, pies and pastries)
Haringey & Islington Honey (the most local available)
Jacqui’s Microgreens TBC
Drinks & Hot Food
Canary’s Banh-Mi
Gurdip’s Urban Turban (samosas & other Indian snacks)
Noam’s Juice bar
Holy Pizza
Nanny V’s Kitchen (home-made Jamaican patties)
Kaffee Culture (hot coffee and freshly roasted bags of beans)
Wild Oats (classic & alternative porridge recipes)
Brevevita Natural Wines
Big Doggs Hotdogs
Extra-Curricular
Tilly’s Vintage
Bluebell & Flo (ethically sourced flowers)
Lovella Knits
Liam's Records
H.R Ceramics (then April 21st & 28th, May 5th, 19th & 26th, June 2nd)
Helena Africa