Port Townsend Farmers Market
Winter Hours 10am-2pm, Tyler Street
Saturdays through December 17th
What better way to enjoy Thanksgiving than with a locally sourced meal shared with friends and family? This is the perfect time to stock up on local food for your harvest feast. The Port Townsend Saturday Farmers Market has your staples covered: winter squash, creamy potatoes, Brussels sprouts, greens, pasture-raised meat, eggs, apples, cranberries and fresh herbs as well as artisan pastries, bread, cider, wine, cheese and more! The vast abundance of local food available at our markets is truly something to be thankful for.
In the spirit of Thanksgiving, let's take a moment to appreciate all who work together to make this region a great place to eat. Community support makes our farmers markets possible. Nine months out of the year, local farmers provide the most fresh, nutritious foods directly to our community from the hands that grew them each week at our markets. To all market shoppers, thank you for supporting our local economy and local food system. To the farmers, thank you for your commitment to sustainable farming practices that support the health of our home and for growing and raising exceptional food. To the artisan food makers and artists, thank you for sharing your creativity.
In response to community requests, we have changed our winter hours to 10am to 2pm. In previous years the market closed at 1pm starting in November. This year you have an extra hour for your Thanksgiving shopping.
- 11/19: Thanksgiving Market, Tyler Street, 10am-2pm
- 11/26: Thanksgiving Weekend Market, Tyler Street, 10am-2pm
- 12/10: Holiday Market, Inside the Community Center, 10am-2pm
- 12/17: Closing Day and Holiday Market, Inside the Community Center, 10am-2pm
Thinking of skipping the turkey this year? SpringRain Farm and Orchard shares a delicious recipe for Farm-Tested Rabbit Cacciatore. Serves 4-6 people. Preheat oven to 325F.
- 3 Tbsp olive oil
- 3 lb rabbit cut into pieces (SpringRain has you covered for your rabbit needs)
- 5 garlic cloves, minced
- 1 lb tomatoes chopped with seeds or juice (about 2 ½ cups)
- 1 1/3 cups dry white wine
- 2 Tbsp chopped fresh thyme and oregano
- 1 Tbsp chopped fresh rosemary
- Freshly ground black pepper and salt to taste
Like all lean meats with no fat to moisten them, rabbit is best cooked with plenty of liquid. This is an easy and delicious way to try rabbit. Heat the oil in a large, oven-proof casserole dish. Sprinkle the rabbit with salt and pepper. Add rabbit to the pot and sauté until browned on all sided, about 10 minutes. Add garlic, sauté 1 minute. Add the rest of the ingredients. Bring to a boil, scraping up any browned bits. Cover with lid and put in the oven at 325 F. Cook for 2-4 hours or until the meet is ready to drop off the bones.
From Our Vendors
This will be Fiddlehead Creamery's last market for the season. Now's the time to stock up on pints of your favorite holiday flavors. We'll have Pumpkin Spice and Apple Crisp as well as a brand new special for Thanksgiving desert - Roasted Butternut Squash and Candied Pecan! Yum! Hoping to get Fiddlehead Creamery n'ice cream after the season is over? We'll soon have pints for sale at the PT Food Coop and the Chimacum Corner Store. Until then, you can order pints for your family or your special event through our website,www.fiddleheadcreamery.com. Thanks for a wonderful first season! See you next year!
BRUSSELS SPROUTS ARE IN!!! Nash's veggie o' the week, in preparation for Thanksgiving festivities and all things delicious, is Brussels sprouts. We have both purple and green Brussels. The heirloom purple Brussels are beautiful and have been a big hit this year! They tend to be slightly sweeter than the traditional green Brussels and retain some of the purple quality when cooked. Also, the heads on the purple Brussels are not quite as tight as the green so less cooking time is required. The last few weeks we’ve been sharing Brussels sprouts preparation ideas. Over the weekend I sautéed Brussels in a cast iron pan with avocado oil. At the end I tossed in a little bacon and a few pine nuts. The result was delicious and healthy. Pretty much any nut will do…walnuts and hazelnuts are yummy too! We will also have leeks, delicata squash, sugar pie pumpkins, kale, chard, flat and curly parsley, CARROTS, beets, and parsnips. Our 5 lb ROOT MEDLEY bag is back at market for Thanksgiving. We also have grain and flour for your baking needs, milled right here on the farm. What a beautiful time of year it is. Let us find peace with loved ones. Enjoy.
Chimacum Valley Dairy will be at market this weekend with their raw, naturally-rinded, cow and goat milk cheeses. These delicious semi-hard pate cheeses are ripe and ready. The smooth, buttery, nutty and mushroomy flavors of these cheeses are wonderful on a cheeseboard accompanied by a Belgian-style beer or beverage of your choice (The cheesemakers are partial to beer!). Alternatively, try our cheeses in your favorite dish. Mossback Restaurant in Kingston currently has West Valley Wheel in their french onion soup. Yum!
Willow Wind Farm is back at market this Saturday with our beautiful foraged evergreen wreaths! We also have pie pumpkins, mini pumpkins for Thanksgiving table decorations, dried flower wreaths and bunches of dried Statice!! See you Saturday!
SpringRain Farm and Orchard has your protein needs taken care of for your harvest celebration. We have organic pasture-raised chicken and duck ready for roasting, and, for a non-traditional dish, forage-fed rabbit. We love Rabbit Cacciatore for a warm and savory treat. We will also have some organic pasture-raised turkeys at the market for those of you who didn't pre-order in time, so check in with Roxanne about what sizes she will have.
Red Dog is bringing all the veggies you need for a traditional (or non-traditional) feast! Celery, celeriac, potatoes, sage, thyme, parsley, pumpkin, winter squash, and of course Brussels sprouts! Surprisingly, we have a new item this week as well: dry beans. Our variety is Tongue of Fire, so-named for its bright red stripes. It is in no way spicy. Instead, they are very creamy, delicious and full of protein. From all of us at Red Dog Farm: THANK YOU! We are so thankful for our market customers. We couldn’t be farming without you!
Barbara with Dimensional Colors is having a 10% off sale on switch plates and orders. Check our her beautiful designs this weekend and order up for holiday gifts.