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!"