Coming to The PT Saturday Farmers Market
This week I am highlighting a couple of our new vendors and sharing seasonal recipes from SpringRain Farm and Red Dog Farm. Fiddlehead Creamery will be joining us as new vendors this weekend serving up ice cream with a coconut base. Yum!
Also, if you haven't seen it yet, Flora grocery bags are back. Come visit the market booth to check out our new and fresh onesies for kids 3 to 12 months old and cups made by Todd of Millbrook Clayworks.
I also have a vendor correction. I was so excited to have more artisan cheese at our Saturday Farmers Market that I jumped the gun. Chimacum Valley Dairy will not be joining us this season at the Port Townsend Saturday Market. They will be vending at the Port Townsend Wednesday and Chimacum Sunday Farmers Markets. The Port Townsend Wednesday Farmers Market opens June 15th and the Chimacum Sunday Farmers Market opens June 5th. Mark your calendars and visit our Wednesday and Sunday markets to get some old-world style goat and cow cheese from Chimacum Valley Dairy.
See you soon at the market! -Amanda Milholland
Amanda Thieroff is a vegan chef and educator who came to the Pacific Northwest to cook and teach aboard the historic Schooner Adventuress. She is passionate about local, sustainable, and animal-friendly food. Amanda started Fiddlehead Creamery to provide delicious, locally-made, dairy-free ice cream to folks in Jefferson County. Fiddlehead Creamery uses rich and healthy coconut milk as its base, and features creative flavors, such as: Finnriver blueberry and lavender, apple ginger, key lime pie, and of course, chocolate. Amanda will be selling ice cream by the scoop as well as ice cream cookie sandwiches.
One Straw Ranch
Martin and Charlotte Frederickson
One Straw Ranch is owned and operated by Martin and Charlotte Frederickson, who both grew up in Jefferson County on small family farms. The mission of One Straw Ranch is to grow “honest food through reverence for the environment, concern for the community, and respect for the dignity of the animals in our care.”
Martin, a Port Townsend native, returned to Jefferson County to begin farming after a career in Landscape Architecture and serving in the Peace Corps working on environmental conservation and community development in North Africa. Charlotte, a Chimacum High School graduate with a degree in Business Administration, worked for Chimacum School District for many years until she recently started working full time for One Straw Ranch.
Martin and Charlotte are raising cows, lambs, pigs and chickens on pasture in Chimacum and on Marrowstone Island. They practice rotational grazing for the benefit of the soil and the health of their animals. They raise their animals as naturally as possible, without any additional hormones or unnecessary medications. Martin and Charlotte are committed to the conservation of rare and heritage breed animals for the purposes of preserving genetic diversity, promoting awareness of their unique beauty, wonderful characteristics, and tasty wholesomeness. One Straw beef and lamb is 100% grass-fed and finished on alfalfa for flavor, marbling, and tenderness. Their pork is raised on pasture and fed locally-sourced GMO-free grain and whey. They also offer various fiber and wool products from their Romney sheep, as well as tallow soap and tallow balm. This Saturday One Straw Ranch will have a 15% off special on 2015 lamb shoulder roasts.
by Karyn Williams of Red Dog Farm
Delicious kale and broccoli raab are in abundance at the Port Townsend Saturday Farmers Market. Raab is a tasty addition to a stir-fry, baked veggies and even chopped up for salad. Karyn Shares one of her favorite ways to prepare raab.
Total time: 15 minutes
2 bunches of Raab (or 1 lb. loose)
Preheat oven to 400 degrees. Chop off the bottom tough ends of the raab stalks. In a large bowl, toss the raab with olive oil, salt and pepper. Lightly grease a baking sheet with olive oil. Arrange the raab in a single layer on the baking sheet and roast for about 10 minutes, or until the raab leaves are brown tinged and crispy. Serve immediately.
Molly’s Massaged Kale Salad
By SpringRain Farm
Total Time: 10 minutes
1 lb SpringRain Russian Red Kale
1 Tbsp extra-virgin olive oil
Pinch of salt
Freshly ground pepper
Chop the kale into approximately 1 by 2 inch pieces, throw everything in a bowl and, yep that's right, massage it. You will notice the kale softening. It usually only takes a minute or so of massage. Once the kale is nice and softened, add anything you like to the salad. Molly’s favorite additions are dried cranberries, Mystery Bay goat cheese, and pine nuts.
What's New With Our Vendors
Shorts Beef- This week Shorts is offering a 20% off special on top sirloin and New York strip steak.
SpringRain Farm- Spring is early this year, and so is the asparagus from SpringRain Farm. Stop by for some organic sweet goodness while it is here. The spears are especially luscious this year because of the weather and the great soil fertility at SpringRain Farm. SpringRain also has every kind of herb and vegetable plant start you might need and tomatoes bred for our cool Pacific Northwest summers.
Red Dog Farm is bringing Easter Egg radishes as well as French Breakfast radishes. Also, of course, more tulips! More parrot-types, peony-types, and lily-types. Plus, lots of greens, including: spinach, arugula, salad mix, raabs, and herbs, and some sweet roots like carrots, parsnips and potatoes. There will be a nice selection of plant starts- some spring veggies as well as perennial herbs and flowers. See you Saturday!