Closing Day & Holiday Farmers Market

This Saturday is the closing day of the 24th season of the Port Townsend Farmers Market! We are celebrating the holidays and end of the market season with a partially inside farmers market. Join us for live music by Douglas Francisco and Rooster Crow while stocking up on hand-crafted gifts and locally grown and produced food. Also, kids are welcome to join Chris Llewellyn from Serendipity Farm for ornament painting in the Community Center. Check it out.

Looking for a perfect gift? We will have beautiful hand-made pottery by Millbrook Clayworks and Daily Bird Pottery; ceramics by Salt Creek Studio; jewelry by the Silver Alchemist, the Chain Maker and visiting Chimacum vendor, Pacific Grove Jewelers; felted hats and dolls by Kim Thompson; aprons and potholders by Too Hot to Handle; fused glass switch plate covers by Dimensional Color, soaps and body care products as well as teas and tinctures by Victor's Lavender and Mountain Spirit Herbals; and hand puppets, hats, dog biscuits and more by Gatheringplace.

Despite the recent frosts and even snow, expect some leafy greens at market as well as an abundance of root vegetables, winter squash and even the last of the local quince. With cover crops planted and more frosty days on the way, this is your last chance to purchase fresh, local food directly from our farmers at the market before farmers market season 2017. Also, look for succulent, locally-raised meat by SpringRain Farm and Orchard, One Straw Ranch and Moonlight Farm as well as locally-made jams and honey by SpringRain and, visiting vendor, Tarboo Creek Honey. Last but not least, Willow Wind  and Serendipity farms and Green Gables Garden have your wreath needs covered.  

With the market season coming to a close, I want to share my deep appreciation for all of the devoted market shoppers, hard working farmers, artisan food makers and artists as well as individual and community sponsors that make our three Jefferson County Farmers Markets possible. Our season sponsors this year include: Jefferson Healthcare, Port Townsend Chiropractic, Organic Valley, Port Ludlow Resort, Kitsap Bank, Ravenscroft Inn, Aldrich's, Chimacum Corner Farmstand, Kitsap Credit Union,  and Kristin Manwaring Insurance. Our Gimme5 food assistance program sponsors include: First Federal Community Foundation, Jefferson Healthcare, United Good Neighbors, the Port Townsend Food Co-op and Pane d'Amore Artisan Bakery. Thank you! Please contact me if you are interested in joining us as a sponsor of our 25th season in 2017.

I will send out a report in the next few weeks recapping the season's accomplishments and sharing a sneak preview for next year's markets.

See you at the market. ~ Amanda

P.S. We will have our lost and found box at market on Closing Day. This is your final chance to reclaim your glasses or water bottle before they are donated to small children for art projects or given to farsighted elves to assist them in their holiday gift making. 

Dimensional Color

Barbara Gersenson, sole proprietor of Dimensional Color, taught herself to sculpt with powdered glass. First introduced to enameling in the 1980's in a jewelry class, Barbara developed her own techniques through experimentation. She found a jewelry kiln at her parent's home and put it to work teaching herself the art. Initially, Barbara made jewelry, which she vended at concerts in New Jersey, where she grew up and lived at the time.

Ready for a new start after a divorce, Barbara and her children moved to Blyn, WA to be closer to her parents who had relocated there from the East Coast.  It was after this move that Barbara began exploring enameling with attention towards creating useful items for the home.  

In 2000, Barbara first applied her enameling skills to copper switch plate covers. Barbara describes the process of fusing glass a kind of sculpting. She layers colors and forms the designs with powdered glass. Barbara writes on her website, "Each piece is spontaneous and unique."

Barbara has been vending at the Port Townsend Saturday Farmers Market for 12 years, selling switch plates and jewelry. The Farmers Market is an important venue for Barbara as the low vendor fees make it an accessible marketplace for her work. "My work is so labor intensive it's hard to sell in a store as the markup would make my pieces too costly." Vending at the Farmers Market is a more affordable option for artists like Barbara.  

Come see Barbara's work for yourself this Saturday at the Port Townsend Farmers Market. Visit her website for examples of her custom designs. You can also order directly from Barbara for all of your switch plate needs. 

From Our Vendors

A new batch of yarn has just arrived at One Straw Ranch! Come choose from six different un-dyed wool yarns in gorgeous natural browns, grays, creamy-white, and nearly black. Our yarn, roving, and raw wool make lovely warm hats, socks, scarves, and gloves and are great for last minute gifts for the fiber artist in your life. We also have sample packs available for stocking stuffers or the beginning fiber artist. Also, come stock up on burger, breakfast links, and ground lamb, and sign up for our winter no-obligation delivery list.

Hi all! Thank you from Mountain Spirit Herbals for a record year at the Port Townsend Farmers Market. Come see us and get a small free gift with any purchase at our last Market of the year. We will also have lots of sale items at our table. Have a happy holiday season.

SpringRain Farm will be at the market with all our special holiday meats.  We will have organic, pasture-raised turkey breasts, legs, and whole birds, whole ducks, and our very very last fresh chicken.  We will also have our forage-fed rabbits and this is the last week for our jam sale.  If you are looking for a local gift, our jams fit the bill.  Roxanne makes them from honey and organic fruit grown on our farm. 

The Silver Alchemist is offering 20% off all jewelry for closing day. Come check out Roberto's original designs. 

Serendipity Farm will have a large assortment of holiday wreaths, holiday vegan gluten free treats, including some boxed as gifts. Additionally, we have a holiday salad mix and some micro greens, onions and more.  We will also have our squash soup,  granola, peppers and jams.

Also, Chris and grandkids will have a painting table for kids (young and old) inside of the Community Center. We will have cutouts of farm animals horses: goats, chickens, ducks, pigs, and cats. Come in old clothes as we may not have enough paint aprons to go around. Join us for a little holiday fun.

Nash's veggie of the week is an old faithful – Alaska Bloom POTATOES. Potatoes are a good source of vitamin C, contain potassium, vitamin B-6 and dietary fiber. The Alaska Bloom potato has a creamy colored flesh and pinkish eyes, and is similar to a Yukon Gold in that they are thin-skinned and flavorful. And, of course, potatoes go well in just about any dish: breakfast, lunch and dinner!! Try a bag this weekend! In addition to the potatoes, we’re bringing to market collard greens, kale, chard, Brussels sprouts, cabbage, parsley, a bit of arugula, carrots, parsnips, rutabagas, sunchokes, and our root medley bag. Hope to see you this weekend! 

Holiday Markets Inside Community Center And Meet Pane D'Amore

Port Townsend Farmers Market

Winter Hours 10am-2pm, Tyler Street and in the Community Center

Saturdays through December 17th


This is the time of year when so many of us start thinking about finding gifts for our loved ones and cooking fabulous meals with and for our friends. This Saturday marks the second to last Port Townsend Farmers Market for the 2016 season. As winter Holidays approach, come celebrate the last two markets and find local, farm-fresh foods perfect for meals with family and friends. Also, local artisans have jewelry, furniture, ceramics, beautiful wreaths and so much more for your holiday giving. On Saturday, December 10th and 17th, join us for the Winter Holiday Farmers Market on Tyler Street and inside of the Port Townsend Community Center in uptown Port Townsend.

We have some special guests joining us this Saturday. The Wild Blackberry Pickers will perform live string music and the New Old Time Chautauqua will parade through the market at about 11 am.

We also will have visiting vendors this and next week. This week look out for the return or Bentley Cedar Furniture and the Chain Maker inside of the Community Center. Also, look out for Pacific Grove Jewelers visiting from the Chimacum Farmers Market. Next week Tarboo Creek Honey and La Crepe de Quimper will join us from the Chimacum Farmers Market.

See you at the market. ~ Amanda

P.S. I plan bring our lost and found box to the market this and next Saturday. We have several pairs of glasses, a few water bottles and a couple of other random items that have been left at the market this season. If you have misplaced something at the market, please come visit us and take a look in the box. Items not claimed by the end of market on the 17th will be given away.

For the Love of Baking

Pane d’Amore Bakery

Established in 2003 by Frank d'Amore and Linda Yakush, Pane d'Amore Artisan Bakery has been vending at the Jefferson County Farmers Markets for twelve years. Pane (bread) d'Amore (of love) is devoted to baking organic bread and pastries using the very best ingredients sourced locally as well as from around the state and world. 

Linda, a Port Townsend native, has baked since early childhood. She remembers baking as the first thing she could do by herself in the kitchen. As an adult, Linda baked for her family. She home-schooled her two sons, weaving baking into their home life and education. After living in the Midwest, Southern United States and various parts of the Northwest, Linda and her family moved back to Jefferson County in 1990, where she continued to bake at home. Aside from baking, Linda started a landscaping business and helped found the Port Townsend Film Festival.

Frank d'Amore

Frank d'Amore

Linda Yakush with Focaccia

Linda Yakush with Focaccia

Frank started baking for this friends and family when he was 18 years old and living in Seattle. Though Frank did not bake professionally his entire career, he did spend some time working as a baker for different businesses throughout his life.  Frank’s knowledge and love of the art of baking expanded and increased with time. 

In 2002, Frank and Linda got together. Both at turning points in their careers, they decided they wanted to start a business together. At the time, Frank was doing physical therapy for a hand injury. The therapy looked a lot like kneading bread, reminding them both of their shared love for baking. Form this starting point, their dream of a local, organic bakery was born.

Over the course of the next year and with the help of their sons, Linda and Frank transformed the old Constance Building in uptown Port Townsend into a production bakery. They opened their doors to the Port Townsend community on June 8th, 2003 and were met with a very warm welcome. 

It was around this same time that the Port Townsend Farmers Market Manager, Harvindar Singh, urged Pane d’Amore to join the Farmers Market with their breads and pastries. Pane d’Amore has been a consistent, community-loved market vendor from the very beginning.

Linda and Frank’s shared love and care for quality ingredients shaped the business they began together, and which Linda continues to operate today. Pane d’Amore prioritizes using local ingredients when possible, including foods grown by Nash’s, Midori, Red Dog and Dharma Ridge farms. They use Mt. Townsend and Mystery Bay cheeses in some of their pastries and are also a retailer for local cheeses, Cape Cleare Salmon and Morganics Jam at their Port Townsend, Sequim and Bainbridge bakeries. Linda takes great joy in using local ingredients and in purchasing them directly from our local farmers. She loves incorporating these nutritious, beautiful foods into the bread and pastries that feed our community.

While Pane d’Amore has grown with wholesale accounts and three storefronts, the business continues to have a strong community focus. They contribute to JCFM as a sponsor of the Artisan Food Festival and donate to our Gimme5 food assistance matching program. They have a no waste policy. Any bread that is not sold is donated to our local food banks, homeless shelters, and retirement homes. When there is still bread left over, it is donated to local farmers to feed pigs, cows, and chickens. 

While Pane d’Amore has continued to grow over the years, the business has also faced hardship. Aside from the sacrifices, hard work, and diligence it takes to sustain a small business, in 2010 co-founder, Frank d'Amore, had to retire early for health reasons. His early retirement and declining health took a toll on the family-based business. The remaining crew persevered and continued baking, carrying on their co-founders legacy.

Over the next two years, the business continued to grow and improve with Linda at the helm while Frank's health continued to decline. On August 8th, 2012 beloved father, partner, and leader, Frank d'Amore, passed away at his home in his sleep due to complications with type 1 diabetes. This rocked not only his family and his beloved bakery but also the community that he loved and that loved him in return. Linda as well as Frank's son, Gabriel, bravely carried on managing and growing the business.

This week you can find Pane d’Amore inside of the Port Townsend Community Center along with several of our other artisan food makers as well as artists and farmers. Currently, Linda is most excited about her holiday baking. Try some of Pane d’Amore’s seasonal treats; panettone,  panforte and gibassier.

Max with locally grown mushrooms from Onatrue Farm

From Our Vendors

'Tis the season for making bone broth and soup! This weekend One Straw Ranch has pork bones on sale for $3.95/lb (regularly $4.95/lb). The bones are in 3lb packages - just perfect for a batch of broth to make ahead for sipping on a cold day or for winter soups and stews. If you like your broth a little more meaty, pick up a package of beef stew meat to include with the bones in the stock pot. Add a handful of salt, a few tablespoons of vinegar, cover with water, bring to a boil, and simmer for 12-36 hours. Tasty nutrition! One Straw Ranch also offers gift certificates as a unique, local stocking stuffer!

SpringRain will be inside the Community Center with our festive proteins and jams. We will have whole, organic, pasture-raised turkeys in the 22-24 lb range, turkey breasts, and turkey legs--perfect for your winter holiday feast. Also for your festivities, you will find organic pasture-raised ducks, rabbits, and the last of the fresh, organic chicken you know and love. Roxanne will also have a full selection of our farmstead jams made in small batches with honey and our own organic fruit; the perfect stocking stuffer or host gift. 

NASH carrots are the Veggie of the week. Get here and pick some up. In addition to our carrots, we’ve got our root medley bag, sunchokes, beets, parsnips, rutabagas, collard greens, kale, green and red cabbage, parsley, Brussels sprouts, and leeks. If you haven't tried one of our root medley bags, pick one up this weekend. They have everything you need to create a nice roasted veg medley or toss in with your favorite roast.  Feeling uninspired? Grab some Nash’s fresh ground soft white wheat and make a CARROT CAKE! 

Only 3 More Markets!

Wow! We have almost made it to December. This mild fall has resulted in an extended growing season for Jefferson County farmers. With only three markets left, our farmers are still bringing an abundance of greens, squash, root vegetables, herbs, meat and more to market. This is your chance to stock up on beets, carrots, winter squash, kale, chard, collared greens, broccoli, Brussels sprouts, rutabaga, turnips, celery, apples and pears while they can be purchased directly from our local farmers.

EBT shoppers, we still have matching funds available when you use your EBT card at the farmers market booth. For every $5 you spend on your card, we give you an additional $2 for fresh fruit and vegetables. When you spend $20 or more on your EBT card, we also give you one Gimme5 token for produce, meat, eggs and dairy from our local farms. What a deal! Thank you Jefferson Healthcare, Pane d'Amore Bakery, PT Food Co-op, United Good Neighbors, First Federal Community Foundation, FINI and community for your generous support that allows us to increase the accessibility of local food for everyone in our community, regardless of income. 

This time of year I am asked each Saturday about our last market date for the season. Our Port Townsend Saturday Farmers Market runs through December 17th. The last two markets, December 10th and 17th, will be inside of the Port Townsend Community Center. In addition to an abundance of local produce, meat, dairy, and artisan foods, these Holiday Markets will feature original, hand-crafted arts from the Port Townsend Saturday vendors you know and love as well as a few visiting vendors from our Chimacum Farmers Market. We will also have live music by the Wild Blackberry Pickers on December 10th and by Douglas Francisco on December 17th in the Community Center.

See you at the market!

Artist Kim Thompson

Kim Thompson, originally from Southern California, first learned to work with wool 10 years ago when riding her bike around New Zealand. A painter by training and profession, Kim found herself at a turning point in her career. After years of exposure to the harsh chemicals in oil paint, Kim developed an allergy to oil as well as other less toxic paints. This extreme sensitivity resulted in a sea change for Kim from professional artist with work in galleries around Southern California and Austin, TX to fiddler and bike traveler. In 2001, Kim moved from Santa Fe, CA where she worked as a professional artist, to Olympia, WA with her fiddle.

Fiddle Tunes first brought Kim to Port Townsend. Inspired by the music scene and local community, Kim moved to Port Townsend where she built a small home in the woods. However, the cold and damp of winter motivated Kim to travel to New Zealand, where she had some friends.

In New Zealand Kim travelled by bike and played her fiddle on street corners to cover her expenses. She was introduced to felting and doll making with wool by one of her New Zealand friends. Working with wool was like a homecoming for Kim as it gave her the ability to use her artistic skills without the exposure to chemicals.

In 2006, Kim came back to Port Townsend, bought herself a card table and set up at the Port Townsend Farmers Market selling felted dolls. Soon she taught herself to make other felted items: vessels, hats, masks and more. She uses wool from Solstice Farm in Chimacum as well as Ananda Hills Farm in Port Ludlow. Taught by a farmer in Centralia, Kim spins and cards her own wool.

The Port Townsend Farmers Market has played an important role in Kim’s life. Vending at the market enabled Kim to reestablish herself as an artist.  She explains, “I could not have done any of this without the farmers market because it is affordable to sell here. That is important when making work that is so time-consuming. I really like vending at the market. I love this community, seeing friends, making friends, and sharing Port Townsend with visitors to the market.”

You can find beautiful hats, dolls, animals, vessels and other wool work by Kim on Saturdays at the Port Townsend Farmers Market. She is located in the middle row of the market near the corner of Tyler and Lawrence streets facing the Port Townsend Community Center. This weekend, introduce yourself to Kim and check out her hats. They are perfect gifts for yourself or a loved one this time of year.

From Our Vendors

Lacinato KALE is Nash's veggie of the week!! This kale is one of the most popular varieties we grow and it’s easy to tell why. It can be added to soups, stews, chopped into salads. Truly, the options are almost endless. You can use it to make kale chips. Add it to caramelized onion and bacon for a less healthy and very delicious side dish. The Lacinato kale is also often referred to as “Dinosaur” kale or Tuscan kale and has been used since the 18th century by the Italians. Enjoy!

We’ve got SUNCHOKES. Come pick some up this week if you haven’t already! They are a delicious snack and can be roasted or steamed. They kind of look like white ginger root, but taste a little like artichoke and potato. I chopped them up into bite size pieces and roasted them the other night with a little olive oil at 425 F for about 25 minutes. So yummy! We also have carrots, rutabaga, parsnips, beets, leeks, Brussels sprouts, flour, grain and more.  

Mountain Spirit will have all teas available at 10% off for the remainder of the season. This is a good time to pick up you winter supplies. We have a lot of fun, healthy products for the holiday season. I hope to see you at market, and dress warm. Also, come check out our Hydrotherapy sprays.

Red Dog Farm is still going strong with 47 different varieties of veggies. We have tender and sweet frost-kissed kales and squash, crisp and sweet carrots, peppery storage radishes, and buttery popcorn. We’ll be in fine form at market this weekend. Hope to see you there!

SpringRain Farm is back at the market this week and will have fresh organic chicken.  We are nearing the end of fresh chicken as the season winds down.  We also have a limited number of organic pasture-raised turkeys and turkey parts available for Christmas.  Check with Roxanne about availability. 

Randy at the Spot is offering a Year End sale on frozen crab cakes - 1 dozen for $40.00 (includes container of tri-citrus aioli).

Winter Hours Start Saturday

Port Townsend Farmers Market
Winter Hours Start Saturday
through December 17th
10am-1pm, Tyler Street

Winter Hours Start Saturday
Plus: Cranberries and Grant Award

Welcome to November! With Daylight Savings and Winter Solstice approaching, our market hours are changing. This week through December 17th, visit us from 10am to 1pm for local veggies, fruit, eggs, meat, artisan food and drink, as well as arts and crafts.

At market this week find crisp apples, sweet winter squash, cabbage, yummy Brussels sprouts, carrots, and greens as well as cranberries. This month we have a visiting vendor bringing beautiful, tart and crisp cranberries grown just outside of Olympia. Bloom Creek Cranberries is joining us for three weeks: November 5th, 12th and 19th. Come get your cranberries while supplies last for your holiday meals. They freeze well. Stock up and enjoy them throughout the year.

Did you know that cranberry, highly valued for their ability to treat urinary tract infections, are also helpful for preventing cavities and gum disease? Additionally, antioxidants and phytonutrients in cranberries help reduce the risk of stroke and cardiovascular disease. This is because they contain compounds that prevent bacteria from attaching to the urethra and teeth as well as discourage cholesterol from forming in the heart and blood vessels. Wow cranberries!

In other market news, Jefferson County Farmers Markets (JCFM) was informed last week that we have been awarded a grant from the First Federal Community Foundation for $5,000 for our Gimme5 program this season. Through our Gimme5 and Fresh Bucks programs, JCFM offers food assistance matching funds for fresh fruit, vegetables, meat and dairy from our local farms to shoppers who are low-income and use their EBT card, WIC or Senior Farmers Market Nutrition vouchers at our markets. This grant ensures that we will not run out of matching funds this market season. We currently offer $2 in Fresh Bucks for the purchase of fresh fruit and veggies for each $5 in EBT spent at our markets plus one Gimme5 token for EBT purchases over $20. Tell your friends and come by the market to extend your EBT dollars for the purchase of healthy, local food. 

Community support is essential for the continuation of JCFM’s food assistance matching programs. Our thanks goes out to our Gimme5 partners: First Federal Community Foundation, Jefferson Healthcare, United Good Neighbors, Pane d’Amore Bakery, the Port Townsend Food Coop, and the USDA Food Insecurity Nutrition Incentive Grant as well as many individual contributors. Together we are ensuring that fresh, local food is accessible to everyone, regardless of income. Contact JCFM Director, Amanda Milholland, to make a contribution towards Gimme5 for next market season.

Meet Bloom Creek Cranberries
Kathy and Felix Mahr

Bloom Creek Cranberries will be at the Port Townsend Farmers Market for the next three Saturdays, November 5th, 12th and 19th, with two varieties of fresh cranberries for your fall and winter meals. Visit Bloom Creek for a sample of these tangy berries and recipes to try at home.

Kathy and Felix Mahr, the owners of Bloom Creek Cranberries, are from Tacoma and Seattle, respectively. They met in Arizona where Felix worked for the University of Arizona. In the early 1980’s, during the first oil price boom, Felix was offered a job in Saudi Arabia working for the biggest landscape company and plant nursery in the country. He and Kathy got married and moved to Saudi Arabia for a seven-year adventure. 

While there, Felix worked as a plant health specialist and helped create landscapes and gardens for international airports, freeway plantings, palaces, offices and residential complexes. The Mahrs lived and started their family in Jeddah, on the Red Sea, in a community built for expats from all over the world. It was a pretty good place to live, with coral reef snorkeling and diving, windsurfing, four-wheeling adventures, and ancient souks (markets). 

After working abroad for nearly a decade, Felix and Kathy returned to Washington to build a cranberry farm from scratch in the Puget Sound basin. They established Bloom Creek Cranberries in 1998 just outside of Olympia, WA. An ideal location for growing this traditional American fruit, the farm has warm summers, clean sand and abundant water. To avoid disturbing on-site wetlands and streams, they built their bogs out of native materials from the land. They use sustainable farming methods and soil amendments as well as carefully timed flooding to grow their berries.

Bloom Creek Cranberries grows two varieties of cranberries. Felix explains, “Both varieties can be used the same in all recipes, but there are some noticeable differences. Our primary variety is Stevens, which is probably the most widely grown cranberry. It has good flavor, matures mid to late season and keeps pretty well. Our Stevens are especially large, sweet and flavorful because of the hot summers we experience in the South Sound compared to berries grown on the coast. 

“We are now also growing Willapa Red cranberries, a new variety recently released by the WSU Long Beach Experiment Station. Willapa Red cranberries are smaller, very dark red and have a bit more tannin-flavor, something like wild cranberries.  Willapa Red cranberries have thick skins (where the healthy anthocyanin pigments are located), which makes them kind of crunchy.  They may be better in uncooked relishes and other dishes where more texture is desired.”

The cranberry farm is a creative passion for Felix and Kathy. In addition to this work, Felix is a wetland consultant and Kathy an official court reporter in Pierce County Superior Court.  They love their work and are committed to bringing fresh cranberries to farmers markets in Port Townsend as well as other regional markets each fall.

Felix writes, “Cranberries are beautiful, healthy, and, strangely, make people happy.” Come see for yourself what folks around the Olympic Peninsula are smiling about.


From Our Vendors

Red Dog Farm is going strong into the late fall and winter. We now have popcorn! It is super easy to push off the kernels and pop. We also have lots of winter squash, Brussels sprouts, kales, beets, carrots, and cabbages, as well as winter roots like Jerusalem artichokes, celeriac, parsnips and watermelon radishes. Broccoli and cauliflower are extending later than ever before. We will have both at market Saturday.

GREEN CABBALICIOUS is Nash’s veg o’ the week! This dense hearty and humble green is a member of the brassica family and offers many health benefits. CABBAGE is rich in Vitamin C and Vitamin K, which are power agents used by our bodies to fight disease. It is high in fiber (roughage), which helps the body retain water and maintain food structure as it travels through our body. It also has anti-inflammatory properties, helps lower blood pressure and is a low calorie food among many other things!!! If you’re not feeling the green cab we also have purple, green savoy and a Wirosa CABBAGE. Pick some up this week and TOSS it in a winter soup, CHOP into a salad or give it a ROASTING in the oven!! Along with all of the yummy cabbage, we’ve got our sweet and tender Brussels sprouts, kale, carrots GALORE, grains, and flour. New in, our sugar pie pumpkins are sure to please - try making a pie or roast the pumpkin and make a curry soup. Come visit us this weekend! 

Surprise, surprise, Green Gables Garden still has fresh flowers to bring to market. This wet, somewhat-mild fall has kept some of Carmen's blooms and berries in tact. Get your fresh bouquets this weekend before the frost gets them. 

Closing Day of the Chimacum Farmers Market Halloween Market this Sunday

Port Townsend Saturday Farmers Market
Open Until December 17, 9am-2pm, Tyler St.

Did you know that Halloween or All Hallows’ Eve is a celebration observed in many countries as a time to remember the dead? However, many Halloween traditions—dressing in costumes, trick-or-treating, carving pumpkins, lighting bonfires, telling scary stories and playing pranks—originate in Britain and Ireland from Celtic harvest festivals. With the observation of fall harvest in mind, what better place to celebrate Halloween than at your local farmers market?
This Sunday, October 30th, is closing day of the Chimacum Farmers Market season. In honor of market closing, we are hosting a Halloween farmers market. The Jefferson County Public Library will share spooky stories, we will paint pumpkins donated by Red Dog Farm, and enjoy fabulous music by Midnight Train from 10am to 2pm at the Chimacum Farmers Market located at Chimacum Corner Farmstand. Kids, bring your parents and come in costume to trick-or-treat with participating vendors for local fruit, veggies and hot chocolate from Java Gypsy as well as other treats. We will host a costume contest at 12:30pm awarding fabulous prizes to kid and adult costume winners in the following categories: animal, vegetable/farm, mythological, and creative use of materials. Come on out for a chance to win prizes from the Jefferson County Farmers Markets and Chimacum Corner Farmstand. While at the market, kids, remember to pick up your painted bowls from Kids' Day. Millbrook Clayworks fired them for you.
There are so many reasons to go to the Chimacum Farmers Market in addition to trick-or-treating and spooky stories. Some of them include: hot crepes by our new vendor, La Crepe de Quimper; bread and pastries by Pane d’Amore; fresh meat from Shorts Family Farm and Egg and I Gardens; fresh vegetables, apples and pumpkins from Finnriver, Red Dog and Green Spot Farms; coffee by Java Gypsy; ice cream by Fiddlehead Creamery; jewelry by Pacific Grove Jewelers, copper art by Massey Cooper; and more! This laid-back market is on the grass and dogs are welcome (especially in costume).
This Saturday's market is the last five hour Port Townsend Farmers Market this season. In November and December market start time will be 10am with the market closing at 1pm. We hope to see you this Saturday (in costume) to enjoy these extra market hours as well as live music by Fungii Mama and Midnight Train. With the weather becoming predictably unpredictable, this is also our last market of the season with live music.
No need to wait until Thanksgiving to enjoy the local harvest. While at the Port Townsend and Chimacum Farmers Markets this weekend, stock up for meals for the week or dinner with friends in honor of Halloween's Pagan harvest festival roots. We have all the fixings for seasonal favorite meals: potatoes, Brussels sprouts, winter squash, carrots, broccoli, fennel, kale, chard, chicken, beef, pork, eggs and so much more! Costumes welcome and encouraged this weekend.

See you Saturday and Sunday at the market! ~ Amanda

La Crepe de Quimper
Corinne, Aziliz and Olivier Huin

Our newest vendor to the Chimacum Farmers Market is La Crepe de Quimper. Corinne and Olivier, originally from Brittanny, France, cook up traditional Brittanny-style crepes and galettes using recipes passed to them from their grandmothers and great-grandmothers. Come on by the Chimacum Farmers Market this Sunday for a fresh crepe filled with toppings from our local farms.

Olivier, a shipwright, left his hometown in Brittanny for the seas 29 years ago. He traveled around Africa and Brazil on his 51 food wooden boat, which his father designed and he built by hand. When he returned to his hometown to visit his family, he and Corinne or Coco re-met and fell in love.

Together, they crossed the Atlantic Ocean by boat to find out about America 18 years ago. They loved it and decided to stay. Their daughter, Azilliz, was born in Virginia. At five months old, she joined them sailing around the Caribbean and learning to swim in its turquoise waters. After traveling together as a family, they hauled out their boat in Virginia and made home on a farm near the Appalachian Mountains for six years.

In 2013, work for Olivier as an instructor at the Northwest School of Wooden Boat Building in Port Hadlock brought this sea-loving family to the Olympic Peninsula. The Jefferson County community, with its connection to the sea, inspired the Huin's to put their "bag on land and give Azilliz the opportunity to socialize in this great community." Coco explains, "It's a unique place on the planet. It's incredible. It's dramatic with the water, mountains and the beautiful people." 

Coco is an artist with a passion for painting portraits and paysage as well as cooking. Prior to starting La Crepe de Quimper, Coco mostly cooked for gatherings of family and friends. She also cooked crepes for several creperies. Today, you can see her passions combined at La Crepe de Quimper food cart. The cart, hand-painted by Coco, is beautiful, and she, Olivier and Azilliz work side-by-side preparing authentic crepes like their grandmothers and great grandmothers before them. 

Visit the Chimacum Farmers Market this weekend for a hot crepe filled with delicious toppings, many of which are from our local farms. Olivier shared that their "favorite crepe topping is always the one we create for the next event, working with our local amazing farmers." Coco explains, "with French cuisine you always elaborate based on what you have available. Whenever I go to the farm I am inspired by what is fresh." Azilliz attends Sunfield School and Farm, where they get most of the produce used in their crepes. La Crepe de Quimper also sources fresh produce from SpringRain, Red Dog and Finnriver Farms as well as meat from One Straw Ranch. Fresh and local, try La Crepe de Quimper crepes for yourself this weekend.

From Our Vendors

Broccoli is Nash's veggie of the week. Heidi, Nash's Market Manager, writes, "My favorite way to enjoy broccoli is to turn the oven on to 400 degrees, sprinkle a cookie sheet with olive or avocado oil and place chopped (bite size or a bit larger) broccoli on the sheet. Cook for approximately 20 minutes. Let it get a little charred. Sprinkle with salt and enjoy. Gone are the days of mushy broccoli. Broccoli is high in vitamin K, vitamin C (a cup of Broccoli has more Vitamin C than an orange), a good source of folic acid, fiber and potassium. Broccoli belongs in the Cruciferous vegetable family and is related to Brussels sprouts, a fall favorite we now have coming to a market near you! In addition to the broccoli and Brussels sprouts, we have cabbage, kale, orange and rainbow (Halloween) carrots, and all sorts of flour and grain milled right here on the farm for your fall baking needs. Come see us this weekend!"

Eat Local, Drink Local

PT Saturday Farmers Market

Open April-December 17, 9am-2pm, Tyler St.

Chimacum Farmers Market

Open June-October 30, 10am-2pm, Chimacum Corner Farmstand

Welcome to October

We have entered fall in Jefferson County. Our deciduous trees are transforming with the shorter, cooler days, their leaves turning from green to warm brown, orange, crimson and yellow. This is our time to savor the remaining tomatoes, peppers, eggplants, summer squash and cucumbers available at our local farmers markets. We are entering the season of leafy greens, winter squash, root vegetables, apples and pears.

Last week at market I was amazed by the beautiful assortment of cauliflower, romanesco and broccoli. You are in luck. This week there will be plenty of broccoli, orange, purple and white cauliflower and romanesco at market. One of my favorite ways to enjoy these brassicas is roasted. Roasted vegetables make a great side dish or a wonderful addition to a green salad. Here is a simple recipe to try at home:


  1. Preheat oven to 425 degrees F
  2. Separate one head of romanesco or cauliflower into pieces
  3. Optional, coarsely chop one fennel bulb and add it to the romanesco/cauliflower
  4. In a medium bowl toss romanesco/cauliflower with 1-2 tablespoon/s of olive oil or a mild-flavored cooking oil like safflower, sunflower or canola
  5. Season with salt
  6. Optional, chop or press 2 cloves of garlic and add them to the tossed vegetables
  7. Spread the romanesco/cauliflower onto a baking sheet
  8. Roast in the preheated oven until tender, 15 to 20 minutes

October is the final month for 2016 Chimacum Farmers Market season. While the Port Townsend Saturday Farmers Market is open until mid-December, the final day of the Chimacum Farmers Market is October 30th. The Chimacum Market closing day will be a spooky one. We will celebrate Halloween with a costume contest and trick or treat with our market vendors for local vegetables.

This weekend we have great activities for kids and families at the Port Townsend and Chimacum Farmers Markets. On Saturday the Port Townsend Public Library will host Storytime starting at 10:30am. Following Storytime at 11:30am, local musician and poet, Nan Toby Tyrrell, will assist children with poetry writing. On Sunday, the Chimacum Farmers Market is hosting the last Kids’ Day this season. Kids, families and kids at heart, you don’t want to miss this opportunity to play, get your face painted, hear stories, listen to live music by Liv Crecca, take part in Kids' Open Mic and sit on a Red Dog tractor.

Upcoming Events/Music:

  • 10/1 Port Townsend Saturday Farmers Market: Music by Happenstance 10am-1:45pm, Storytime by the Port Townsend Public Library 10:30-11:30am, kids poetry with Nan Toby Tyrrell 11:30am to 12:30pm
  • 10/2 Chimacum Farmers Market: Kids’ Day, music by Liv Crecca and Kids' Open Mic, Storytime by the Jefferson County Public Library
  • 10/15 Port Townsend Farmers Market: Kale Day 9am-2pm, chef demo by Arran Stark 9:30-11am, music by Maray Fuego
  • 10/30 Chimacum Farmers Market: Closing Day of the Chimacum Farmers Market, trick or treat and costume contest

Eat Local, Drink Local

Piper Corbett, Robert Horner and Propolis Brewing

Propolis Brewing, established in 2012, is part of a renaissance in beer making. In a changing world where “craft brewing” can be an ambiguous term used by larger national labels to describe their mass-produced brews, Propolis co-owners, Piper Corbett and Robert Horner, are getting back to the roots of brewing. This Port Townsend couple is passionate about quality food, drink and community, all of which they are working to foster through their business. 

Robert, originally from England, started brewing for himself over a decade ago to fulfill his own love for great beer. An architect and public artist, Robert was drawn from his home turf in the Midwest to Seattle for work. It was the quality of life and environment that drew him still further northwest to Port Townsend in 2010.

Piper, a Port Townsend native who moved to New York and San Francisco for college and worked, was drawn home by a similar love for the life-style and natural world of the Olympic Peninsula. “I’m really inspired by what grows, what’s native," says Piper. "I am here because it is lush and vibrant. I love our gardens. I love how we eat.”

Piper explained that many “craft brewers” have gone the way of former small organic and specialty food companies. They have been bought up by mega food businesses, which benefit from the positive reputations the small companies have earned while sourcing their ingredients as cheaply as possible. These businesses may brew in the Pacific Northwest but are owned by national and international companies with profits leaving the state and, sometime, even the country.

Farmers Market shoppers choose to buy directly from our local farmers in large part because we want to know where our food comes from as well as experience greater assurance of its quality and freshness. We also want to support local entrepreneurs and our economy. Piper and Robert urge us to extend the same values to what we drink. Piper says, “Eat locally and drink locally as well.” 

While larger label "craft breweries" are force carbonating their beers for quick turn around, Propolis beers are barrel-aged for two months to two years to achieve carbonation and their complex and delicate flavors. Propolis is drawing from the long history of Belgian and English beer as food and medicine. Old-world ales were referred to as “gruits” and were created from various malted grains and bittering herbs. They were valued for their anti-septic, anti-bacterial and anti-viral properties. Like the beers of old, Propolis beers contain locally foraged medicinal herbs, berries and 100% Certified Organic Pacific Northwest malted barley and wheat, as well as organically sourced spelt, oats and rye. Beers on tap this week at the Propolis Taproom incorporate locally foraged spruce tips, lemon balm, chamomile, lavender, sage and yarrow.  

Propolis' unique approach to beer making is gaining notoriety regional as well as nationally. This month they were recognized as one of nine up-and-coming beer pioneers to watch by Zagat magazine. They received gold and silver Washington Beer Awards in 2015 in the American-Style Brett Beer category and bronze for Herbal and Spiced Beer. Their Beltane beer won gold in the American-Style Brett Beer category in the 2014 Great American Beer Festival.

In addition to bringing us award winning beer, Piper and Robertjoined their artistic talents this past fall to create a taproom that reflects their vision for inviting and fostering community. This space incorporates their love for the natural world with an abundance of plants. Fittingly, it is also where they now brew their ales with ingredients that celebrate our local environment. Located on Jefferson Street by the Port Townsend Boat Haven, the Propolis Taproom is open Wednesday through Sunday. Visit their website for their hours of operation. They also offer their space for private events by reservation.

I asked Robert and Piper to recommend a beer to go with the roasted vegetable recipe included in this newsletter. They recommended their Granum five-grain Saison Brett. Find Propolis at the Port Townsend Saturday Farmers Market for a sample of their ale, visit their taproom or look for them at the Ballard Farmers Market. Learn more about Propolis at their website.

From Our Vendors

Serendipity Farm

 will be bringing lots of green beans, by the pound and by the case, tomatoes, carrots, onions and salads along with beautiful fall bouquets and winter squash. We will offer tastes of our salad dressings, pesto, fresh salsas, and other items.

Red Dog

 is bringing a full spectrum of winter squash again this week. We are also adding some new fall friends to our weekend roster: purple radishes, watermelon radishes, celeriac, russet potatoes, and green tomatoes. Cauliflower is in abundance and will be on sale again. Fall is in the air! Time to make some soup, stock or stew!

Autumnal Equinox and Kale Day

We made it to the Tomato Taste Off just in time for the slow wind down for tomato season in Jefferson County. Many of our farmers still have plenty of tomatoes and will have them for weeks to come. However, farmers who grow tomatoes outside, without the protection of a greenhouse, are saying their goodbyes to the beloved crop as fall rains begin.
Yes, you heard me say it, “fall rains.” Before we make it to our next farmers market this Saturday, we will reach the Autumnal Equinox on September 22nd. This  official summer end date is a unique time of year when day and night hours are approximately equivalent. It is also a traditional harvest and planting time for farmers. Summer crops are removed from the fields and replaced by winter greens, cabbage and overwintering peas and beans, as well as hardy root vegetables. You can still find delicious summer cucumbers, zucchini, basil, eggplant, and hot peppers at market. However, kale, chard, cabbage, salad greens, carrots, beets, apples and pears are more prevalent on our local farms this time of year.
With the change of season at hand, this is your last chance to preserve summer crops for the fall and winter months ahead. As a working mom, I have a new appreciation for my crock-pot. Using a crock-pot can save time when preserving and preparing applesauce, stewed tomatoes and hardy soups. I have been using our crock-pot to slow-cook tomatoes and make apple and plum butter. Here is a simple
applesauce recipe. When using our sweeter varieties of local apple, I have been leaving the sugar out of my applesauce.
Once made, there are a couple of great ways to save applesauce, stewed tomatoes and other seasonal foods. Many of these delicious foods can be canned using a
water bath canning method. However, if you are short on time and have the freezer space, you can also freeze home-cooked soup, sauces and jam as well as raw and blanched fruit and vegetables. Here is a helpful guide to freezer preservation.
Kale Day is coming up at the Port Townsend Saturday Farmers Market. Ever wonder what to do with all that kale? Come get inspired by just how many ways you can cut this leaf: salads, slaws, pies, and more! On October 15th, we will appreciate this cruciferous vegetable with prepared food vendors featuring it in their cooking and a chef demo by rock star chef, Arran Stark. Kale is ranked among the top 10 of the world’s healthiest foods due to its cholesterol lowering, cancer risk reducing, detoxifying and nourishing properties. Do we need any more reasons to celebrate kale? Here is one more; it is delicious!
See you at the market. ~ Amanda


photo by Piper Corbett

Meet Trudy Davis and Eaglemount Wine and Cider
Long-time Jefferson County residents, Trudy and Jim Davis, officially started
Eaglemount Wine and Cider in 2006 just off of Eaglemount Road in Chimacum, WA. A scientist by training, Trudy was moved to make cider when she and Jim purchased one of the original Eaglemount homesteads in 1996. Their 20-some acre property came with a rustic cabin and more than 20 130 year-old heirloom apple trees. When purchased by the Davis family, the property’s much neglected trees were heavy with Gravenstein, Winter Banana, Winesap, Jonathan, Greening, Roxbury Russet and other heirloom apples, just waiting for Trudy’s experiments in cider making.
After their purchase of the property, Trudy and Jim slowly built their hobby into a business. In addition to the original trees, they planted French and English varieties of cider apples, converted their root cellar into a wine cellar and part of Jim’s wood shop into a place for aging cider. In 2006, when Eaglemount Wine and Cider opened for sales, Trudy was making equal parts cider and wine using apples from her homestead and grapes from small eastern Washington vineyards. At that time, she had only a 30-gallon stainless steel tank in which to age her cider. In 2007, Eaglemount joined the Port Townsend Saturday Farmers Market where they introduced many customers to hard cider for the first time.
Over time, Trudy's approach to wine and cider making has evolved from careful science to intuitive craft. She holds a bachelor's degree in biochemistry from the Evergreen State College and a master's in environmental health toxicology from the University of Washington. Trudy’s science training prepared her for the rigorous work of measuring, testing and experimenting to create excellent ciders and wines. With 10 years of experience under her belt, she can now create award-winning wines and ciders using her senses of smell and taste as guides as well as her observation skills. They have consistently won Gold and Double Gold Seattle Wine Awards since 2012. Visit for a full list of awards.
Today, Eaglemount makes about 7,000 gallons of cider a year as well as more than half a dozen red, white and port-style wines. While Trudy and her small team continue to make wine and cider at their Eaglemount Road location, their tasting room has moved to the Palindrome at Arcadia, just off of Jacob Miller Road in Port Townsend. Long-time Port Townsend folks know the Palindrome as a dance hall and gathering place. After year of sitting unused, the Palindrome is again becoming a place to gather. You can visit Eaglemount’s tasting room Wednesday through Sunday from noon to 5pm.
Find wine and cider by Eaglemount at the Port Townsend Saturday Farmers Market, Chimacum Corner Farmstand, Port Townsend Food Co-op, Seattle Whole Foods and Metropolitan Market in Seattle. Their wines are also featured at Sepia, a Michelin Star restaurant in Chicago, IL as well as at Willow Inn on Lummi Island, WA. Stop by their booth between the River Run Farm and SpringRain Farm booths for a taste of wine and cider.
From Our Vendors

The beauuutiiifulll green Savoy cabbage is Nash's veggie of the week. We also have red and green cabbage and a red savoy if you’d like to pick up a cabbage variety. The Savoy is yummy sautéed with garlic and onion. It also makes a great coleslaw as it's crinkly, rippled texture holds sauce well. The Savoy is not as dense as the red and green cabbage and has a mild, tender flavor. While you’re at the market, we’ve got beautiful broccoli this week, leeks, lots of carrots, bulk and bunched beets, all sorts of kale, flat and curly parsley, celery, and other goodies. Stop on by. Say "hi" and pick up some Nash veg.

Red Dog is bringing our first winter squash of the season! Nine varieties: Acorn, Buttercup, Carnival (sweet dumpling), Delicata, Hubbard, Kuri, Pie Pumpkin, Spaghetti, and Thelma Sanders (buff-colored Acorn-shape that tastes like sweet potato!) will grace our booth on Saturday and Sunday. We are super excited to make the switch from strawberries (yes, they are finally done) to sweet, satisfying winter squash. Hope you will be too!

Autumn is Coming

Over the last couple of weeks the weather has started to cool, the rains have come, days are shorter and the air feels crisp. Apples, which ripened early this year, continue to fall from the trees around Jefferson County. We are slowly making the transition from having an abundance of summer squash at the Port Townsend and Chimacum Farmers Markets to soon seeing winter squash in its place. Local corn has made its debut at market and strawberry harvests are wrapping up at our local farms. Each warm sweater dug from my closet is like the ticking hand of a clock, reminding me that we are approaching autumn this month.

This is a special time of year in Jefferson County where we have a lingering abundance of local summer crops and fall crops ripening simultaneously. In this temperate climate, we are fortunate to have the opportunity to preserve the summer harvest on these cooler days when rain and gray often inspire us to spend time inside. Now is the time to can beans, and make pickles, applesauce and salsa. Preserving local produce gives you the opportunity to save the foods you most love picked at the peak of their ripeness for the cold months ahead. When you can, dry or freeze local foods you control the ingredients and are able to ensure your food doesn’t include preservatives, extra salt or sugar.

If you are new to preserving food but want to give it a try, I recommend starting with a simple project such as applesauce or, my favorite, dilly beans. If you like dill pickles you will love dilly beans. Using a similar recipe to that used for pickling cucumbers, you can make delicious, crisp canned green beans. Dilly beans are a great addition to salad or sandwiches. They are also a yummy snack on their own. Here is a recipe to try at home.  

Upcoming Events and Music:

  • 9/7: Music by Free Radicals at the PT Wednesday Farmers Market, 2pm to 6pm, Polk Street
  • 9/10: Music by the Tremont Trio, PT Saturday Farmers Market, 10am to 1:45pm, Tyler Street
  • 9/11: Music by Selkie Girls, Chimacum Farmers Market, 10am to 2pm, Chimacum Corner Farmstand
  • 9/14: Closing Day of the PT Wednesday Farmers Market, 2pm to 6pm, Polk Street
  • 9/16: Farm Tour Kick Off Party
  • 9/17: Tomato Taste Off at the PT Saturday Farmers Market, 9am to 2pm, Tyler Street
  • 9/17-9/18: Farm Tour

Meet Amy and Roberto

The Silver Alchemist and Assistant Market Manager

This year marks the 12th Port Townsend Farmers Market season for Roberto Costa Ribeiro, Amy Costa Goetz and their children, Camilla and Micah. Roberto, the Silver Alchemist, vends hand-made silver jewelry at the PT Saturday Farmers Market. Most of you know Amy by face if not name. She is the PT Wednesday Farmers Market Manager and the Saturday Farmers Market Assistant Manager.

Roberto and Amy met about equal distances from their hometowns when traveling in Guatemala 20 years ago. Amy, originally from Marrowstone Island, and Roberto, from Brazil, were each traveling with friends when they met in a small bar in Panajachel, Guatemala. They were charmed by each other and from that point forward, Amy and Roberto wove their paths together. They lived for two years in Guatemala, where their daughter, Camilla, was born. From there they moved to Brazil for five years.

While traveling, Roberto worked as a jeweler and sculptor of gnomes.  They didn’t have much, but they had each other.  Amy remembers calling her mom to tell her about Roberto. When asked, Amy explained, “Of course he has a job, Mom. He makes gnomes and sells them on the street.” In Brazil, Roberto sold jewelry at a craft market. The large community of vendors soon became extended family for Amy, Roberto and young Camilla.

Amy and Roberto had $120 to their names when they moved from Brazil to Amy’s old stomping grounds in the US. It took them a while to integrate into their new home. Amy had lived out of the country while the Internet was established and took off. Roberto didn’t speak English. Their shared language for many years was Spanish, a second language for both of them. Over time, Roberto learned English, Amy got an email address and they slowly built a life for themselves in Port Townsend.  

In 2004, Roberto was accepted as a vendor at the Port Townsend Saturday Farmers Market. Amy and Roberto see this as an important turning point for them. They found their niche. Once again they were in a community of artists. Today, Amy and Roberto are raising their second child, Micah, age three, with a similar extended family of entrepreneurs and artists as that which nurtured Camilla in Brazil. Micah is at home in the PT Farmers Market booth and playing among market stalls.

At the PT Saturday Farmers Market, Roberto sells jewelry, which he makes using simple hand tools he and Amy brought from Brazil. While many jewelers buy silver wire, Roberto starts each piece from scratch melting down small pure silver casting grains using a flame torch. He is very conservative and environmentally-minded with materials, saving and melting down small scraps of silver from one project for the next and using lemon juice to clean tarnished metal. He creates original designs through the labor-intensive process of melting, casting and stretching pure silver through a hand-crank press. Every clasp, hoop, post and bezel on each piece of jewelry is entirely hand made. It takes Roberto a whole week to make a dozen or so sets of earrings, each of witch is unique.

Amy was first a fixture at the Port Townsend Farmers Market in Roberto’s booth. In 2010, she joined the small Jefferson County Farmers Market team as an assistant at the Saturday and Wednesday Farmers Market booths. Today, Amy is a friendly face at our markets and a trusted resource for our vendors. She assists with market management and bookkeeping. Amy explains, “I am a vendor as much as I am a Market employee. I work for the vendors and their success.”

You can find jewelry made by Roberto at the Port Townsend Saturday Farmers Market and at Gallery 9 in downtown Port Townsend. Look for Roberto in the middle row of the market across from Propolis Brewing. Introduce yourself to Roberto this Saturday and see his most recent designs. Also, come by the market booth and say “Hi” to Amy.

From Our Vendors

Nash’s veggie of the week is fruit! They have crisp pears and green and red Gravenstein apples grown in beautiful Dungeness Valley. It’s September already and a great time to make apple and pear butter or to can apple or pear sauce. Maybe pie filling? For a ready to go pie filling, try prepping your apples, toss them with your other pie ingredients in a plastic bag, place the bag in a pie dish and then freeze. After frozen, remove the pie plate. When you need a quick filling, you'll find it ready to go in your freezer. Just place the frozen filling in your dough and add a few minutes to your bake time.

In addition to apples and pears, Nash’s has a full spread of carrots, including: bunched, 5lb bag and their 15lb bag of juice carrots. Along with carrots, they have kale, chard, arugula, spinach, beets, cucumbers, savoy cabbage, red and green cabbage, corn, leeks, red onions, parsley and tomatoes!!

Look for local corn at the Dharma Ridge and Onatrue Farm booths. Yum!

Mystery Bay Farm now has their Cajeta goat milk caramel sauce at the PT Saturday Farmers Market. Come by the Mystery Bay booth for a taste. It is delicious on apples and just about anything else.