It’s my pleasure to introduce you to my dear pal, Erica Strait.
This gal has many fantastic traits, but what I admire most about her is her balls-t0-the-wall determination. Honest to God, whatever she sets her mind to, she’ll do. So, when she announced she was going to launch a street-food falafel venture, I never doubted her dream’s materialization. Erica makes shit happen for herself and after years of observation, I think I’ve figured out the secret: Lots and lots of hard work.
This Sunday marks the official debut of Foxy Falafel at the Kingfield Farmers’ Market at 43rd Street and Nicollet Avenue, just a hop-skip-and-a-jump from my house and I, for one, am pumped. Want to learn more about Foxy Falafel? Read on…
[Arbitrary outfit deets: 1950s dress, Salvation Army on 38th and Nicollet (read my review of this store here!); Sandals, DSW; Wishbone brooch, mom's; Belt, Target; Amber ring, Wedge Co-op]
Me: Why falafel?
Erica: Well, I love to eat falafel, and I realized that Twin Cities doesn’t have the kind that I like. Trust me, I’ve tried every joint in town! Plus, I’m crazy about street food and love interacting with the community and supporting farmers’ markets, so starting something like Foxy seemed like a natural combo.
Me: Describe what a Foxy Falafel sandwich is like.
Erica: Well, first I start by sprouting the chickpeas. This ups their nutritional quality and increases the digestibility of the bean. [Less toots!] Then they’re processed with fresh herbs, onions, garlic and secret spices. Then I patty them up and fry ‘em in veggie oil. The piping-hot patties are stuffed into a whole wheat pita filled with homemade hummus and thinly sliced seasoned cabbage. To top it off, you have your choice of three unique sauces. You can add one or two, but I recommend having it with all three.
Me: What makes your falafel different?
Erica: Besides sprouting the chickpeas, they’re fried fresh on site so they’re super crispy. Unlike most falafel, mine is bright green, due to all the fresh herbs. My other secret weapons are the sauces—Tunisian harissa (smoky, garlicy and spicy), cucumber yogurt (bright and cooling) and green tahini (herbaceous and lemony). I’m using organic and local ingredients whenever possible, too.
Me: How much will a sammy cost me?
Erica: The sandwich is $5. For gluten-free folks, I’ll be doing a platter of falafel, cabbage and the sauces for $4. Frequent farmers’ market customers will appreciate my punch card—buy four sandwiches and get your fifth one free.
Me: Are you vending anything else besides falafel?
Erica: I’m selling homemade kombucha for $2. Kombucha is a fermented Chinese tea that is packed with probiotics. [Erica's kombucha is so freakin' good. If you've tried store-bought kombucha and hated it, give hers a go.] I also have plans to start doing pedal-powered fruit smoothies, so stay tuned for more info on that, coming in June.
Erica will be slanging sandwiches all summer long at the following markets:
Kingfield Farmers’ Market, (starts this Sunday!), Sundays, 8:30 a.m.-1 p.m.
Northeast Farmers’ Market, (starting June 5), Saturdays, 9 a.m.-1 p.m.
Uptown Farmers’ Market, (starts June 20), Sundays, 11 a.m.-5 p.m.
See you at Kingfield on Sunday!!