Pop-Up Breakfast at the Farmers' Market

Chef Brad Briske presided at this morning's community food event at the Farmers' Market. He's preparing a locally raised pig that he roasted all night. All the other ingredients for the feast are from neighboring farms who sell at the venue. Each summer the market sponsors a series of brunches that take place right in the market. Over a hundred diners are seated at community tables, and a very slow-paced multi-course meal evolves over a couple hours. Seasonal, local, organic, delicious.

I discovered beet kvass, a fermented beverage that smells earthy and dark, like beets, but has a sweetness and tartness as well. It wasn't for everyone, but I couldn't get enough of it, and will try to make it soon. "It's easy," the chef said. Well, okay.