Know your Winter Squash
This weekend we are honoring one of our seasonal treasures, winter squash. We are hosting our Third Annual Squash Taste-Off. This year the Squash Taste-Off is going to be like the Tomato Taste-Off. We are going to taste, compare and vote on squash based on texture, sweetness, flavor, and best in show (your favorite). Jefferson Healthcare's Executive Chef, Arran Stark, will be baking ten varieties of locally grown squash for you to try. Each will be baked with no added salt, butter or anything else, giving you a chance to experience the squash side-by-side, imagine their best uses, and get inspired. While some types of squash shine most when baked, others are better cooked in soup, steamed and made into pie or in other dishes. Use your imagination to dream up the best use of each squash variety. We will taste Acorn, Pie Pumpkin, Blue Hubord, Buttercup, Kabocha, Lower Salmon River, Delicata, Spaghetti, and Potimarron (Red Kuri) squash.
Roasting Winter Squash
Roasted winter squash can be enjoyed by itself as an easy side dish or can be baked and used in other dishes such as pie or soup. A little salt and pepper is the only seasoning needed. Alternatively, you can make any number of roasted squash recipes, such as stuffed Acorn or Delicata squash, roasted Spaghetti squash or squash baked with mixed root vegetables.
How to Roast Winter Squash
Use this simple recipe to roast any variety of winter squash. The baking time will vary depending on the size and thickness of the squash, but the process is basically the same.
Preheat your oven to 375 F.
Rinse the outside of the squash.
Cut the whole squash in half using a butcher knife. If you are unable to easily cut the squash, throw the whole thing in the oven for about 15 minutes to allow it to soften before cutting.
Remove the squash seeds. Set these aside if you want to make roasted squash seeds (Yum!)
Place the squash cut side down on a baking sheet and bake for about 1 hour. Alternatively, if you want to season the squash with butter, salt or other seasonings the well in the center of the squash can be a perfect place to pack in some flavor. In that case, you may want to roast the squash face up.
Insert a knife through the skin of the squash to test for readiness. The squash is ready to remove from the oven if you can easily insert the knife.
Use up your WIC and Senior FMNP Vouchers
Last date to use them Oct 31
Families and seniors, if you have WIC or Senior Farmers Market Nutrition Program (FMNP) vouchers, this is your time to use them up. They expire at the end of October. WIC and Senior FMNP can be used to purchase fresh vegetables, fruit, herbs (fresh not dry), as well as edible plant starts. Additionally, Senior FMNP can be used to purchase honey. The matching Gimme5 tokens provided by your farmers markets can be used to purchase any food produced by a farm: fresh produce, herbs, eggs, meat, dairy, and other farm-fresh food. Gimme5 tokens can only be spent at the farmers markets in Port Townsend and Chimacum as this is our market's own matching currency, which is community funded. FMNP can be used with participating farmers at regional farmers markets through October 31. Please visit the market information booth if you have any questions. Our thanks go out to the individual donors and our business partners who support our food access programs. Thank you Jefferson Healthcare, the Food Co-op in Port Townsend, Kristin Manwaring Insurance (KMI), United Good Neighbors and the Give Jefferson Campaign, and 1st Security Bank for your support.
Saturday, October 19, 9am-2pm, Port Townsend Farmers Market, Tyler St
9:30am-10:30am Squash Taste-Off
10:45am Live music by MoMo
Sunday, October 20, 10am-2pm, Chimacum Farmers Market, Chimacum Corner Farmstand
11am-1pm POP Club
11am-2pm music by Mossy Raven
Saturday, October 26, 9am-2pm, Port Townsend Farmers Market, Tyler St
10am-1:45pm Last day of the season for scheduled live music outside. Music by Kristin and Otto Smith, Bafolk.
Sunday, October 27 Season Closing and Halloween Chimacum Farmers Market, 10am-2pm, Chimacum Corner Farmstand
Trick-or-treating with vendors and at the Chimacum Corner Farmstand
11am-1pm Pumpkin painting, suggested $5 donation
12pm Costume contest with prizes
11am-2pm Live music by Harmonica Pocket
Saturday, November 2, Winter Hours start at the Port Townsend Farmers Market, 10am-2pm, Tyler St
Saturday, December 21, Season Closing and Port Townsend Winter Holiday Farmers Market, 10am-2pm, Tyler St and inside the Port Townsend Community Center
From our Vendors
Your wait is over: Brussels sprouts are back at Red Dog Farm! Roast 'em, slaw 'em, kraut 'em! We'll also come stocked with nutty, versatile sunchokes (Jerusalem artichokes), a variety of winter radishes (including black Spanish, watermelon, purple daikon, and green meat), and all your favorite winter squashes.
Midori Farm will have roots, roots, roots, frost-kissed chicories of all kinds, a spectrum of winter squash and all the veggies you could think of for your Autumn soups, salads, stir-fries and side dishes! Our fermented carrots and jalapenos, Hot Root, is back in season and will be for sale alongside our Kimchi and five other kinds of krauts made from our farm produce. Kimchi is packed with garlic, ginger and hot peppers, and is invaluable for cold and flu season. If you are feeling that scratch in your throat, try a hot soup of kimchi, spoonful of miso, and a handful of spinach or parsley. It tastes good and feels good!
SpringRain Farm is accepting reservations for certified Organic, pasture-raised turkey for your harvest dinner. For more information, stop by our market booth or go to https://www.springrainfarm.org/turkey-orders. The turkeys will be ready for pick up at the farm on 11/26. At the market this week, we will have fresh ginger and turmeric. They are a juicy and tasty tropical delight only available once a year. We plant them in February in our geo-thermal greenhouse and they are ready each October.
Did you know Crust Bakery is serving hot soups at the Saturday Farmers Market? Yup, in addition to all our yummy sweet or savory hand pies, we have soups for you every Saturday. They are made from scratch highlighting local, organic ingredients. This week we have 2 vegan soups. Autumn Harvest is a pumpkin soup with apple, fennel, cinnamon, and aniseed. Featuring produce from Red Dog Farm. Turmeric Miso Ginger is a healing soup made with turmeric and ginger grown in Chimacum by SpringRain Farm. We are adding mushrooms, tofu, and spinach. Come. Let us warm you up. Bring your own container or use one of ours. We love to feed our community.
About the Music
This week, following the Squash Taste Off, the Port Townsend Farmers Market will feature music from one of the most popular market buskers: MoMo. He will be performing instrumental music on two amazing instruments, ngoni and kora. Market-goers likely have experienced MoMo’s music on the sidewalk at the edge of the market — this Saturday MoMo’s music will emanate from the market stage.
On Sunday, the Chimacum Farmers Market features the instrumental music of Mossy Raven on guitar and dulcimer. In his recordings and performances, Mossy Raven creates an environment rich with instrumental soundscapes created from a breadth of acoustic textures. His compositions are a fluidity of rhythm and harmony. He describes how he works to “weave an acoustic tapestry, which brings the listeners closer to nature and the most beautiful parts of their imagination”. Mossy Raven (aka Steven) coordinates the music programs at the Keg and I in Chimacum, and the Palindrome in Port Townsend. He has performed at Seattle venues such as the Columbia City Theater and the renowned Fremont Abbey.
Wording the Land Still Accepting Writing Submissions
The community working land-inspired writing project, Wording the Land, is still accepting submissions through the end of October. This new project connects the art of poetry with the art of farming. You are invited to write and submit poems inspired by your experiences with 'working lands' and local food. Selected poems will be published in a booklet to highlight the connection between language and place, and to celebrate our relationship to local farms. Proceeds from the sales of the poetry booklet will go to benefit JCFM's Gimme5 food access program. Wording the Land is a partnership with the Jefferson County Farmers Markets and Finnriver, with support from the Port Townsend Arts Commission.
Here's How it Works:
Submit a poem focused on the landscape, plants, produce, farmers, etc by the end of October to email@example.com for the chance to be published in the 2019 Wording the Land chapbook. All submissions welcome!
Farm-to-Table Trade Meeting
Farmers, chefs, and grocery buyers, registration is open for the Farm-to-Table Trade Meeting hosted by Eat Local First Olympic Peninsula. The Eat Local First (ELF) campaign strengthens Olympic Peninsula farms and producers by engaging the community through education, promotion, and access to build a diverse and vibrant local food economy. The ELF Olympic Peninsula campaign is hosting a Farm-to-Table Trade Meeting on November 18th. This event will serve as an opportunity for producers and growers to connect with buyers across the region who are looking to purchase locally-sourced foods. We will kick off with a panel discussion of best practices from the perspective of an institution, a restaurant, a retailer, and a farmer. The main portion of the meeting will allow buyers and producers to have one-on-one consultations. Then we wrap up the day with a tasting reception featuring local food and beverages!
Date and Time: Monday, November 18th
Location: Fort Worden, USO Building, 200 Battery Way. Port Townsend, Wa
Trade Meeting: 11:30am - 3pm
Tasting Reception: 3pm - 4:30pm
Tickets: $20 before October 26th, $30 after October 26th (pre-registration required)
For more details and to register please visit the ELF Oly Pen website.
See you at the Market on Saturday and Sunday! ~ Amanda Milholland