BluJay Kombucha joined the Port Townsend Saturday Farmers Market last Saturday. Owner, Andrew Hamm, grew up in Santa Cruz and found home in Port Townsend in 2000. Before starting his own business, he worked as a chef, sous chef and in various other positions within the food industry. Andrew had been making kombucha for his family and himself for the past seven years. "I'm a food person," explains Andrew. "I chose kombucha because I want to nourish people with food." Andrew appreciates kombucha for its digestive benefits as well as flavor. Andrew's business name, BluJay, is from the names of his daughters, Jaden, 16 years old, and Levynblue, five years old. Find BluJay at the Port Townsend Saturday Farmers Market.
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Barbarian Fine Cuisine
Christopher Kauffman and Thais Oliveira
Chris and Thais have been traveling, eating and working in restaurants for 13 years. In 2013, they opened Clandestino, a small hand designed trailer parked at the confluence of river and sea at the colonial town in Brazil. It became a safe heaven for street art and good food. Barbarian also comes from the marriage of a Brazilian and an Alaska man. It is inspired by one of the most popular Brazilian street foods, "Espetinhos, " meat kebabs grilled over fire in small carts. To the classic, we add our international eating experience and fuse Barbarian eating from around the globe with local ingredients.
Find us at the Port Townsend Saturday and Chimacum Farmers Markets.
Bob Larsen & Co.
Bob's Bagels is a Port Townsed bakery using local organic and all natural ingredients. Bagels, Bagel Sandwiches, Spreads, Pecan Sausage, Pretzels, Pizza Dough, Donuts. Bicycle Delivery and Bicycle Trailer based Market Stand
Grilled Cape Cleare salmon plates and sandwiches with Beth’s special sorrel sauce and Midori Farms salad. Yummy!
Find us at the Port Townsend Saturday Market
Victoria Gilligan/ Beth Johnson
Suzen Maxwell & Kelli Heidtmann
We create sweet & savory hand pies, a portable shareable, nutritious meal, snack or dessert. We use as many local ingredients as are available. We use organic when possible, and never GMO products. Our butter is always without hormones or antibiotics. We make everything fresh and by hand...no power tools. We give every pie a big dose of Love!
Amanda Thieroff is a vegan chef and educator who came to the Pacific Northwest to cook and teach aboard the historic Schooner Adventuress. She is passionate about local, sustainable, and animal-friendly food, and started Fiddlehead Creamery to provide delicious, locally-made, dairy-free ice cream to folks in Jefferson County. Fiddlehead Creamery uses rich and healthy coconut milk as it's base, and features a bounty of creative flavors - like Finnriver blueberry and Lavender, Apple Ginger, Key Lime Pie, and of course, Chocolate.
Find Fiddlehead Creamery at the Port Townsend Saturday Farmers Markets.
Flutter By Pizza
Mark Twang, Port Hadlock, WA
Wood fired pizza from the custom gypsy pizza wagon and oven. Mission is to create fulfilling employment on the peninsula that is focused on creating the raw materials and final products for the things we want to make and consume. Create abundance to enable a renaissance of art and culture to flourish.
Find us at the Port Townsend Saturday Farmers Market.
Heidi & John Burbank
We conscientiously source all of our ingredients. Our coffee is batch roasted for each event. Our signature Chai concentrate, coffee blends, & signature beverages are fresh, healthy, and enjoyable. Our mission is "Merrily making Coffee and Chai since the turn of the new century".
Corinne and Olivier are originally from Brittanny, France. They crossed the Atlantic Ocean on their boat to find out about America. They loved it and decided to stay. Today they share with you their Celtic culture making crepes and galettes like in Brittanny. They brought with them authentic recipes coming from their grandmothers and great grandmothers and are very happy to cook them for your pleasure at the Chimacum Farmers Market.
Port Townsend Saturday Farmers Market
Mike and Heather Harbin
Mo-Chilli BBQ Inc is a local husband and wife owned business. Mike grew up in Texas and Heather grew up in PT. We lived just North of Austin for almost 10 years. Last year we moved our family to PT and opened MCB in July, which has been a long time dream of ours. Mike takes heart to the traditional low and slow cooking method of authentic Texas BBQ. Heather makes all of the sides each day from scratch. We are supporters of our local community and as we continue to grow we continue to give back to the community. We strongly support the values of being part of a small community and using local vendors when we can.
Mt. Townsend Creamery
At Mt. Townsend Creamery we make delicious artisan cheese. We love what we do, and we are proud to create products that reflect the flavor of our landscape. We passionately educate and inspire our customers to understand and appreciate cheese culture. We strive to operate in a sustainable fashion from an environmental, social and financial perspective. Mt. Townsend Creamery is celebrating its 10th year in business in 2016!
Grace Love with Nadine's Kitchen vends at the Port Townsend Wednesday Farmers Market. Grace serves southern soul food, including locally grown ingredients. Nadine’s Kitchen draws on Grace's own family food heritage. Using lots of locally sourced ingredients, Grace brings a diversity to our rich local food offerings. Nadine’s Kitchen is named for Grace's mother, who inspired her to carry on the legacy of her love-filled food. Grace’s menu includes fried chicken sliders on biscuits, collard greens, mac and cheese, and more.
Alejandro de Basilio
We use fresh, local seafood, meat and vegetables for our paellas. The specialty rice, extra virgin olive oil and saffron are all imported directly from Spain.
Find us at the Saturday Market
We love good bread, pastries, focaccia, hard work, and our community. We feed people the best product we can make, using the very best ingredients we can source at home, in the state, and around the world. We continually strive for a better product, a kinder approach to using our resources, and keeping our tradition of sharing a priority.
Find us at the Port Townsend Saturday, Wednesday, and Chimacum Sunday Market's.
Our extra lean all meat Nuremurg sausage is locally made with fresh herbs and spices. Our sandwiches are served with two brats, on a fresh roll and covered with red sweet or white locally made kraut. Grilled locally grown onions, and fat cat German Mustard are a savory addition to our flavorful sandwiches. Come early for breakfast so you can enjoy a crepe wrapped around a breakfast Brat served with warm syrup, fresh fruit, and whipping cream! Our packaged nuts are roasted and glazed with different flavors in our German kettle.
Find us at the Port Townsend Saturday Market
Sweet Lamb Baking
Sweet Lamb Baking provides the Port Townsend community with French-inspired baked goods made from scratch with locally sourced ingredients: croissants, scones and morning buns. I will also sell sweet treats like French macarons, tarts, madeleines, and cakes. Menu items will vary weekly and will utilize local and seasonal ingredients whenever possible.
Port Townsend Coffee Rosting Co.
Michael LeDonna, Master Coffee Roaster
Michael has roasted 100% Specialty Arabica coffees for thirty years. PT Coffee roasts ONLY Fair-Trade/Organic coffee.
BETTER LIVING THROUGH COFFEE COFFEEHOUSE at 100 Tyler Street, Port Townsend, WA
The Seafood Spot
Serving seasonal Soups, and my famous seafood gumbo, along with fresh crabcakes with organic greens, balsamic vinagrette, and tri-citrus aioli sauce.
Port Townsend Saturday and Chimacum Farmers Market vendors, Who Sells the Chicken Eggs? asks us where does out food come from? How was it made?
Cameron writes, “I grew up in Port Townsend and went to Thailand with the Expedition Club (a local nonprofit). I met my wife over there and we have moved back to my hometown. We are creating Northern Thai sausages, otherwise known as Sai Ua, which we hand-make from sustainable meats and unique herbs. As we continue further we hope to add some additional unique Northern Thai dishes such as: Nam Tok, Kao Soi, Northern Larb, or Northern Salsa. We source our meat carefully and try to buy as local as possible. Some Thai herb such as lemongrass we have yet to find a local source. %50 of our net profit will go back into the community by way of donation to the Expedition Club. Our over all goal is to increase knowledge and understanding about the world while promoting a sustainable community .”