Idea: App for Bulk Buying Clubs

slowdown farmstead on Instagram: "For fifteen years I’ve been running a bulk, organic fruit buying club from our local region. I wanted organic local fruit but couldn’t find it so I started my own club. Every summer we get a few deliveries brought up from the southern, fruit growing region of our province. It’s a lot of work but well worth the effort. Our local farmers are supported. We get beautiful, local, organic fresh fruit that is familiar and easily utilized by our bodies (no importing in foreign fruit that’s grown in places that have no resonance with our bodies). And we get heavy discounts on cost because of the volume we’re purchasing. On our last order we brought in hundreds of pounds of organic cherries. I personally purchased 80 pounds. I shared all the ways I processed those cherries in my newsletter but I thought I’d share, here, one of my favourites - fermented cherry salsa. I make all sorts of fermented fruit salsas and chutneys. It’s as simple as using all of the regular sidekicks like cilantro, onion, peppers etc. and mixing it all up with salt before fermenting in a crock or jars. Once fermented I put everything in jars and store them in the root cellar or the fridge. They keep for up to a year that way. I love eating fruit fresh but for us, we most enjoy eating preserved fruits that are more savoury. A spicy plum sauce on fatty duck is divine. A sour caramelized onion and apple chutney on beef cheeks is heavenly. Cherry mostarda on rabbit makes the whole thing come alive. In this way fruit preserves are one of my cooking staples. A dollop in a sauce or reduction. A few spoonfuls on an otherwise plain meal. A jar poured over a long braised roast before it goes into the oven. Your imagination is the only limiter."

1,380 likes, 45 comments - slowdownfarmstead on July 26, 2023: "For fifteen years I’ve been running a bulk, organic fruit buying club from our local region. I ..."

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