Jefferson County farmers are growing amazing foods! Did you know that you can find watermelon grown in Quilcene by Midori Farm, ginger grown in Port Townsend by Onatrue Farm and crisp, juicy Asian pears grown in Chimacum by FinnRiver Farm at market this week? If those things alone were not enough to get excited about, there is more at market this weekend: radishes and cauliflower from Red Dog Farm, Romanesco from River Run Farm, organic chicken from SpringRain Farm, pork and other meat from Moonlight Farm and One Straw Ranch, cheese from Mt. Townsend Creamery, cider, beer and wine from Finnriver, Eaglemount and Propolis, and the list goes on.
Something special starts to take place this time of year with our local vegetables. As the nights get cooler, natural sugars are replacing starch and building up in the crisp carrots, apples, cauliflower, broccoli, chard, kale and other veggies as a defense against the cold. Sugar acts as the equivalent of vegetable anti-freeze, preventing veggies from spoiling during the fall and winter months. The first frost has already visited Chimacum Valley. If you have a sweet tooth, this is a great time of year to savor root veggies, brassicas, and other crops.
Kale Day is coming up on October 15th at the Port Townsend Saturday Farmers Market. In anticipation, I have a recipe to share. Did you know that kale, which is among the most nutrition dense foods on the planet, can make a tasty, crunchy chip? It is easy to sit down and finish off an entire bunch of kale in one sitting when eating it in chip form.
Kale Chip Directions:
Ingredients: 1 bunch kale, 1-tablespoon olive oil, 1-teaspoon salt or seasoned salt.
- Pre-heat the oven to 350F. Lightly coat a cookie sheet with cooking oil or olive oil.
- With a knife or kitchen shears, carefully remove the kale stem and tear the kale into bite-sized pieces. Wash and thoroughly dry the kale with a salad spinner.
- In a mixing bowl or directly on the cookie sheet, drizzle the kale with olive oil and sprinkle with salt. Mix by hand to coat each piece with oil and evenly distribute the salt.
- Bake until the edges are brown but not burnt, 10 to 15 minutes.
See you at the market!~ Amanda
Foods from the Sun for the Soul
Alexa Sunshine Rose and Sol Food
Port Townsend native, Alexa Sunshine Rose, has been vending at the Port Townsend Saturday Farmers Market off and on for eight years. She brings something unique to market with satisfying, rich and nutritious live foods that are works of art.
In 2008, Alexa missed the cut off date to apply as an art vendor for the Port Townsend Farmers Market. She saw an opportunity presented by the situation to combine her skills as a visual artist with her interest in preparing nutritious whole foods. Alexa, a mandala artist as well as musician, started Sol Food to bring foods nourished by the sun to feed the soul to her community. Alexa uses all raw ingredients and sprouted nuts without refined sugar, grains or dairy to create rich, decedent deserts and savory pies that are themselves mandalas.
One of Alexa’s customers shared, “I’m on a low-carb diet. When I indulge I want to make it count. It want to eat food that truly nourishes me while it's also a treat. This is why I love Alexa’s cooking!”
Sol Food’s most popular item is Alexa’s savory tart with a sprouted cashew base and mixed seasonal vegetables. For something sweet, try her dairy-free cheesecake or rich chocolate cake.
You can find Sol Food and introduce yourself to Alexa at the Port Townsend Saturday Farmers Market. This weekend find her back-to-back with Roberto, the Silver Alchemist, in the center row of the market. Visit her website to see her art as well as purchae CDs of original music by Alexa.
From Our Vendors
SpringRain continues to have fresh, never frozen organic chicken at the market. Pasture raised and delicious, these chickens are perfect for fall roasting. Consider stocking up for the winter while the birds are plump and delightful.
This Saturday is Morganics last day at market this season. Stock up on delicious organic jams, jellies and marmalades made by the lovely Pauline Morgan this week. Try her pepper jam on crackers with Mystery Bay chevre. Yum!
This week at market Midori Farm will have our new seasonal kraut "cucurbita," Cucurbita is a dill pickle kraut with zucchini, cucumbers, red pepper and sweet onions. We also have eggplants, melons and red peppers in bulk for processing!
Nash's bi-color corn is here. This sweet and tender veggie of the week is grown in our Dungeness fields and is a beautiful sight. It’s the perfect fall goodie: munch on a raw cob for lunch, try a corn chowder recipe or roast corn in the husk on the BBQ. This fall favorite won’t last long so get it while it’s here! In addition to the corn, we’ve got orange and green carving pumpkins coming your way. So sharpen up those carving utensils and get artsy. In addition to these festive favorites we’ve got apples, parsley, a few tomatoes, red and green cabbage, red and green Savoy cabbage. carrots galore. bunch and bulk beets, spinach, three kinds of kale (green, red and Lacinato), as well as collard greens. Our collard greens, a southern favorite, won’t be here for much longer. Try them sautéed with some bacon and onion. Delish!! Happy HEALTHY fall!!