Living in Ethiopia has advantages. There are two market mornings a week and fresh, organic, affordable, local produce comes in from kilometers around, usually hauled in by the women, briskly walking under the weight of large baskets and burlap bags. If I miss this 4.5 hour window on those mornings, it makes the week a bit more difficult.
At the market, I weave through rows of people and produce and dodge livestock.
Depending on the season, here is now what is locally available in our market. Starting at the top, tomatoes, peppers, cabbage, carrots, onions and ending on potato. Currently, tomatoes are brought in from a lower altitude city as they aren’t in season for us. If anything is eaten raw, I bleach it and then rinse it. Not pictured is the garlic, coffee beans and kosta-kind of a leafy green.
Here is our fresh food for the week. About 36 eggs, bananas are brought in. The green bowl is full of passion fruit (in season at the SIM project) and the blue bowl contains tree tomatoes (also in season and grown at the project). This can take us through the week unless we do a lot of hosting. Everything is from scratch and having tomatoes available here is a game changer for me.
We will be on the road on your Monday night, driving north. We would so appreciate your prayers for a safe and uneventful journey!