For the Love of Spinach
I am the mother of a true spinach enthusiast. My eight-month-old daughter, Inez, enjoys spinach with great zeal. It is a pleasure watching her enthusiastically devour spinach leaves, most of which ends up on her chin and shirt. At this last Saturday Farmers Market Inez visited with my friend Gina from Collinwood Farm at the Collinwood booth. Inez was thrilled to have easy access to one of her favorite things. Gina found Inez reaching for the spinach each time they passed the brimming baskets of green goodness.
In addition to mountains of emerald spinach, a plethora of salad greens, radishes, beets, tulips, artisan cheeses, cider, wine, beef, pork, salmon and so many other luscious foods from our local farms, we have an amazing community of artisan food makers and artists at our markets. On Saturday April 30th Mad Moose Pizza of Poulsbo, WA will join our market. Daniel and Shannon Prasch of Mad Moose will be serving up wood-fired pizza and salads with local greens. Yum!
Coming up on May 7th Jeanne Simmons of the Port Townsend Public Library will be hosting story time at the Port Townsend Saturday Farmers Market. The Port Townsend Artisan Food Festival is also just around the corner on May 28th. Mark your calendars for this celebration of local artisan food, featuring: artisan food-making classes by CedarRoot Folk School, chef demos, visiting artisan food vendors, food juggling, kids activities by the YMCA and the Port Townsend Public Library, and the season opening of the new location of Finnriver Cidery. Visit our website for more information about this event. Registration is open for the artisan food making classes hosted by CedarRoot Folk School. Visit the CedarRoot website to register for vegetable cookery, pickle-making, cheese and yogurt-making, hard cider, and fermented foods classes:http://cedarrootfolkschool.org/classes.
What’s New from Our Farmers
Red Dog Farm is bringing some new herbs this week: oregano and parsley. We also found a few crates of over-wintered radicchio- still sweet from its memories of cool winter nights. Additionally, we are bringing a full array of seasonal produce: radishes, greens, carrots and more.
In the plant start realm, we are bringing the first tomato plants for your garden! San Marzano and Big Beef Steak varieties. These babies still require protection, so plant inside your greenhouse or in a large pot you can bring in your home when it’s cold.
Tulips continue to grace us with their presence- fill your home with spring color!
Nash's Veggie o' the Week is cornmeal! Cornbread, muffins, polenta, pancakes, fried chicken, fried oysters.... cornmeal is good in just about anything!
We're still raging leeks, beets, CHARD, and purple sprouting broccoli! New to the stand: chives, herb bundles, and edible flowers! What a great way to dress up your dinners!
In case this amazing weather is getting you excited to start your garden for Earth Day, we'll have topsoil and plant starts available this weekend! Get down ’n get dirty with Nash's!
Nash's Organic Produce is hiring IMMEDIATELY for multiple positions. Hours, requirements, and pay vary with each position and your experience.
Applications on website or at the Farm Store (4681 Sequim-Dungeness Way). Please fill out application and return it together with resume if you have one: http://nashsorganicproduce.com/employment.html.
A Food and Family Story
Alejandro and Heidi de Basilio
Paella is a traditional rice, vegetable, seafood and meat dish originally from Valencia on the East Coast of Spain. Growing up in Madrid, Alejandro and his family cooked paella every Sunday. Alejandro and his dad would go to the farmers market together and pick up fresh vegetables and seafood. At home, Alejandro would help his father cook for the family.
Heidi, originally from Sequim, met Alejandro when she was backpacking and working as an English teacher in Madrid. Alejandro and Heidi met through mutual friends, fell in love and moved back to the United States together. They lived for seven years in Los Vegas where Alejandro, a trained pilot, was able to practice flying, and Heidi worked as the director of a school. The heat of LA kept them inside more than they wanted. They moved to Port Townsend to be closer to Heidi’s family and to live in a more moderate climate.
Living in Port Townsend, Alejandro was given a paella pan as a gift. Alejandro started making paella for his family and friends. They loved it and wanted more! His friends encouraged him to start selling paella at the Port Townsend Farmers Market. Alejandro took their advice and started vending at the PT Saturday Farmers Market in October of 2014. Using fresh organic vegetables, organic or hormone-free and antibiotic free meat from our local farms, and local seafood, paella house serves up hot meat and vegetarian paellas that have collected a fan base. One customer told Alejandro, “I’m not going to brush my teeth because I want the taste of paella in my mouth.”
As their business grew, Heidi and Alejandro’s family entered the most challenging year of their lives in 2015. At the age of 34 Heidi was diagnosed with breast cancer. She had just finished breastfeeding their son before the diagnosis. She had to quit her work as a Head Start Teacher because her immune system was so compromised. After 14 rounds of chemotherapy and surgery, Heidi cleared cancer.
Today, Alejandro and Heidi are working on rebuilding their lives after cancer. They love sharing the Spanish tradition of paella with their community. They are working to grow their business as well as fundraising to build a food cart. Learn more about Paella House and help Heidi and Alejandro reach their dreams at their website: www.paellahousept.com.