The 2016 Port Townsend Farmers Market
Season Has Begun
Opening Day of the 24th season of the Port Townsend Saturday Farmers Market was a success! The Jefferson County Board of Directors, vendors and I appreciate the great turn out from our community for the ribbon cutting, goat parade and farmers market. After the lean fall and winter months where sales decline with the drop in sunny days, this successful season opening is a great boost to the farmers and small business owners that vend at the PT Saturday Farmers Market.
It was also a boost to our community as a whole as it brought neighbors, friends and visitors together for lively music by Kristin and Otto Smith, a chef demo by Arran Stark of Jefferson Healthcare and story time by Jeanne Simmons of the Port Townsend Public Library.
Our thanks go out to the Washington State Department of Agriculture Director, Derek Sandison, Port Townsend Mayor, Deborah Stinson, and the Jefferson County Chamber of Commerce for helping make the ribbon cutting a success. Thank you Felecia Allen and Rachael and Cora Van Laanen for bringing goats and leading the goat parade. Thank you Rhododendron Festival Royalty for your participation in the parade. Arran Stark, thank you for the lively and informative chef demo. Jeanne Simmons, thank you for the heart-warming story time.
See you all at the Port Townsend Farmers Market this Saturday for more fabulous farm-fresh produce, delicious artisan food, crafts, community, and live music by Matt Sircely.
Bob’s Bagels; A Food Love Story
Bob’s Bakery starts with a love for food and bikes. Bob Larson first started baking bagels to feed his own craving. He and his family moved to Port Townsend from Duluth, Minnesota 12 years ago. After living in Seattle for many years, Bob found Duluth to be sadly lacking in things to do and in bagels. Bob and his wife lasted only 58 days in Duluth before moving back to the Northwest.
While living in no-bagel-land, Bob started to experiment in his kitchen using sourdough starter as the base for bagels. The nature of caring for sourdough starter, which needs to be fed daily to keep the culture alive, demanded the creation of larger batches of bagels than Bob was able to eat himself.
First in Duluth and then in Port Townsend, Bob started making bagels to gift to his friends. He delivered bagels to his friends by bike, combining his love for bike riding with his joy in bagel sharing. He would often swing by his friends’ homes in the wee hours of the morning and leave bagel treasures on their doorsteps or in their mailboxes. Soon enough, Bob’s friends had introduced their friends to Bob’s bagels and the word began to travel. Bob was approached by strangers, “Hey, are you Bagel Bob?” He started getting requests from people he had never met before who wanted to buy his bagels.
To keep up with the demand, Bob needed a commercial kitchen. In 2007, Bob turned his bagel side project into a small business. He started baking at the Uptown Pub.
Today, Bob has his own kitchen in downtown Port Townsend, and you can find Bob’s bagels at the Port Townsend Saturday Farmers Market as well as at Blue Moose, Café 1012, Chimacum Corner Farmstand, The Port Townsend Food Coop, Fort Wordon Commons, Jefferson Healthcare, Nordland Store, Sweet Laurette Café, and Velocity. Bob delivers all of these bagels to their various locations by bike, averaging over 600 miles per year in deliveries alone.
Bob and his family are food enthusiasts with a strong commitment to supporting our local food producers. Bob particularly enjoys sharing bagels with his community at the Port Townsend Saturday Farmers Market where he serves up his favorite bagel sandwiches using ingredients from our local farmers and artisan food makers. He incorporates kraut from Midori Farm, cheese from Mystery Bay Farm and Mt. Townsend Creamery, lox from Cape Cleare Fisheries, produce from Red Dog Farm, and eggs from Finnriver Farm.
Bob loves his work. He loves that he is able to share one of his favorite foods with other bagel fans. He loves incorporating bike riding into his work for the fun of it. Bob also loves being able to set his own schedule so he has time to be with his family and coach the Olympic Mountain Bike team.
This Saturday, eat a bagel from Bob and feel the love, or buy a dozen and share them with your friends in true Bob style.
Coming this Saturday from Our Vendors
Bainbridge Vineyards is looking forward to our first ever Port Townsend farmers market! We will be pouring tastes of our wines for you each week. Our grapes are organically grown on seven acres of historic farmland on Bainbridge Island. We grow cool climate grapes that are a true reflection of the Puget Sound region.
Janice will be bringing felt and bead necklaces to the Port Townsend Saturday Farmers Market.
Mt. Townsend Creamery will have Seastack cheese on sale for $8/wheel!
By popular demand, Paella House will be cooking their vegan paella this Saturday and also another batch of seafood paella. Paella House uses exclusively organic vegetables and all of our paellas are gluten and dairy free. The seafood is local and wild caught when in season. Olé!
Pane d'Amore Artisan Bakery says, “We have added a savory Mystery Bay goat cheese danish. Carmelized onions, truffle salt and eggs are whipped into the cheese then baked on our stellar danish dough. It's delicious. Our Opie Pie this week is key lime with Italian Meringue and almond cookie crust.”
Red Dog is bringing even more tulips, including some unusual varieties like parrot-types and peony-types. Also, French breakfast radishes and baby arugula are back and abundant.
Willow Wind will have more beautiful greens salad mix, spicy salad mix, arugula, and spinach. Three varieties of radish and, of course, a great selection of our beautiful herbs, annuals, perennials and shrubs!