Market Day is the most festive day of the week in many parts of Turkey. Streets are closed to traffic. Vendors arrive in the early morning darkness to claim prime locations for showing their wares. It is a day to celebrate the abundance of summertime.
Top: Two sisters restock the the cherry bin. The t-shirt on the older sister might say, “Nope” but her smile says, Hoşgeldiniz–Welcome!
Above: A young girl selling fruit and vegetables, and dutifully wearing her COVID mask, cannot hide her amusement and curiosity when a foreigner tries to buy limes.
Right: An olive vendor adds fresh flowers to enhance the sartorial style of her traditional headscarf.
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Text and Photography © Jeffrey Cardenas 2020
Flying Fish 
Love keeping up with your adventure s. Pictures are always great. So glad Lou shared your info.
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I am also happy that Lou connected us. It is wonderful to receive reader feedback. Thank you for following.
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When Instacart is not available…it’s off to market we go! Good to hear from you. Beautiful abundance,
indeed. Mask up for the cause.
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Debbi, I know going to the market will always be a virus risk but the vendor are careful, I’m careful, and I don’t buy any live bats 🙂 Thank you for reading.
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Looks delightful, your new wake is fascinating and opening new options for our consideration.
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It’s always nice to hear from you, Charlene. I am not making many miles on my new wake but I am grateful to be here at all. It doesn’t really matter if it is Australia’s Gold Coast, the Turkish Aegean Sea, or your own backyard. There is so much to see and learn.
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So, my friend, what did you buy? And how did you cook it? Inquiring stomachs want to know….
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So glad you asked… After poor mouthing this part of the Mediterranean for having so few fish, the trolling line I always drag behind the sailboat finally got tight and, of all things, a 20-pound mahi was on the other end. With that bonanza of fresh fish in mind I purchased some lemons from the lime girl and a delightful fresh-pressed oil and some gorgeous Mediterranean capers from the olive vendor. Freshly churned butter is sold by the kilo here, unsalted and smooth as ice cream. I had lemon sea salt from spice market, and with a generous splash of Aegean Sultaniye–voilà (buraya!)–it was a sailor’s version of good eating.
By the way, I showed a picture of the mahi to local fishermen, and at the local seafood market, trying to determine the Turkish name for it. Ten different people who would know claimed to have never seen that fish before. And as you know, it is a distinctive looking fish. I’ll consider it a gift from Poseidon…
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That mahi meal sounds like a post in itself. And it’s troubling, I suppose, that no one at the market was familiar with the fish. Either that or it was a very bold rogue mahi.
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This is a wonderful photo Jeff! I would love to cook with all those fresh ingredients! Olives, cherries, capers, limes! I would whip up some very tasty dishes. Always Jeff, thanks for sharing! Mangia!
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It makes me hungry just thinking about it, Leanne, but tonight someone else is doing the cooking. At one restaurant in Gümüslük you can request a table set in knee-deep water!
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What, all the neck-high seats were taken?
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A shame you can’t go on for awhile, but this will end.
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Thank you John. I have had my share of blessings. Anything else is just a bonus.
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