A Celebration of Farm-Fresh and Artisan Food
9 am to 3 pm, Tyler Street, Port Townsend
6 pm to 9 pm, Finnriver Cidery
Here it comes! This Saturday, May 28th is the 3rd Annual Artisan Food Festival at the Port Townsend Farmers Market from 9 am to 3 pm and at Finnriver Cidery from 6 pm to 9 pm. This celebration of farm-fresh, local and artisan food will engage your senses with activities from artisan food making classes to cheese, cider and wine pairing, and vegetable printmaking for kids to artisan food juggling. We will have more than 70 farm, artisan food and arts and craft vendors, including new and visiting vendors, PT Pops, Iggy’s Food and Chimacum Valley Dairy. This week’s newsletter shares some glimpses of what to look forward to this Saturday. See you at Artisan Food Festival!
CedarRoot Folk School Classes, Community Center. Pre-registration encouraged.
- 9:30 am - 10:30 am- Seasonal Kitchen with Arran Stark. Vegetable cooking methods demonstration based on plant structure. Arran's unique curriculum starts with the roots and works all the way through the stems, leaves, flowers and fruits.
- 10:30 am - 11:30 am - Blacksmith Demo, Outside the Community Center
- 10:45 am - 11:45 am - The Art of Pickling with Mama's Harvest. Learn how to make a basic pickled vegetable using a vinegar-based brine and a water bath canner. Taught by Kayla Boyd of Mama's Harvest, a.k.a. Ms. Pickle. Each Participant will make a jar of pickles to take home as well as some recipes to try as the season heats up.
- 12:00 pm - 1:00 pm - Cheese & Yogurt Making Basics w/ Mystery Bay Farm. Join us for an hour with Rachael VanLaanen, co-owner of award winning Mystery Bay Farm. Explore and learn about Cheese and Yogurt Making.
- 1:00 pm - 2:00 pm - Blacksmith Demo, Outside Community Center.
- 1:15 pm - 2:15 pm - Hard Cider Demo with Finnriver Cidery. Join a professional cidermaker fromFinnriver Farm & Cidery. This class begins with an introduction to hard cider history and traditional cider apple varieties. Next, students learn about making their own hard cider.
- 2:30 pm - 3:30 pm - Fermented Foods with Midori Farm. Have an abundance of vegetables from the garden or Farmers Market? Join Marko Colby of Midori Farm and learn how to store and preserve food through the winter without canning or freezing. In this class students will learn the traditional long-term storage techniques of fermenting foods.
Kids Activities, Community Center Grass
- 10:30 am - 11:30 am - Storytime Port Townsend Public Library
- 11:30 am - 2:30 pm - YMCA Craft Activities
- 12:30 pm - 1:30 pm - Artisan Food Juggling
Chef Demos, Chef Demo Tent
- 11:00 am – 12:00 pm - Laurette Feit of Sweet Laurette’s
- 1:00 pm - 2:00 pm - Aaron Stark of Jefferson Healthcare
- 2:00 pm - 3:00 pm - Daniel Ratigan of The Fireside at the Resort at Port Ludlow
- 10:00 am - 2:00 pm - Live music by Unexpected Brass Bang and Rhythm Planet
- All Day - Mt. Townsend cheese pairing with tastes from the Farmers Market
- 2:30 pm - Raffle Drawing in support of the Gimme5 food assistance matching program, Main Stage
- 6 pm - 9 pm - Finnriver Cidery Season Grand Opening, 124 Center Road, Chimacum. Live music by Joy in Mudville, food by Dented Buoy Pizza and Paella House, cider and kombucha on tap.
New and Visiting Vendors
Chimacum Valley Dairy
Bruce Gleeman & Amy Rose Dubin
Following a 25-year career in the fast-paced world of food services, chef turned cheese maker, Bruce Gleeman is far from the kitchen’s clamor making old-world style cheese by hand, in Chimacum. Chimacum Valley Dairy makes farmstead goat's milk cheese from their herd of mixed breed dairy goats and artisan cow's milk cheese from nearby Dungeness Valley Creamery’s herd of grass-fed Jersey cows. Using milk at its freshest and traditional cheese making methods, their cheese is made in small batches and is aged in a climate-controlled environment for two months to two years. Amy Rose and Bruce use stress-management techniques for happy animals and time-tested cheese making methods for a diversity of delicious cheeses. You can find them this Saturday near the Serendipity and Dharma Ridge farm booths.
Kelli, Samuel, Izabel, and Jackson Slater
PT Pops is making its début this Saturday at Artisan Food Festival. A new business developed by family team Kelli and her kids, Izzy (age 8), Sam (age 9) and Jack (age 11), PT Pops will be serving up a delicious variety of dairy-free, nut free popsicles at the Port Townsend Saturday Farmers Market starting this Saturday through August. When asked her inspiration for the business, Kelli explained it is really her kids that inspired this business venture. Izzy, Sam and Jack love going to the farmers market and are excited to learn more about running a business as well as how to manage money. That said, Kelli and her family are from Georgia. Being from Georgia, Kelli has been whipping up treats for years that help you cool down fast. Kelli and her kids are excited to share their favorite flavors with us. Izzy recommends chocolate fudge. Sam’s favorite is strawberry cream. Jack loves mango lemonade and Kelli’s favorite is banana pudding. PT Pops uses a homemade oat milk base for the creamy flavors and locally sourced ingredients for their popsicles. You can find PT Pops this Saturday near the Chain Maker and the Silver Alchemist.
Chef Daniel Ratigan
The Fireside at the Resort at Port Ludlow
Chef Dan comes to Port Ludlow via several fine restaurants in Seattle, including Salmon House & McCormick & Schmick’s. He has been Executive Chef at The Fireside at the Resort at Port Ludlow for eight years and has partnered with local farms, fisheries, foragers and artisans, including the usual suspects: Finnriver, Red Dog, SpringRain and Dharma Ridge farms. He has crafted menus around Mystery Bay Farm (not just cheese, but goat’s milk yogurt as a frozen dessert.) His breakfast/lunch/brunch menus change seasonally and the dinner menu changes daily reflecting what has just arrived – the freshest and most readily available from the farms that very day. He describes his style of cooking as “simple and classic” and the best of the Northwest. Dan will be providing a chef demo at 2 pm at the Chef Demo Tent.
Artisan Food Juggling
Danny Milholland and Tomoki Sage
Danny and Tomoki, Port Townsend natives, first became friends at two years of age. Their friendship and juggling skills have grown over the years. Dancer, choreographer, musician, and performing artist, Tomoki is one of the members of the performing arts group, NANDA. Danny, manager of NANDA and the owner and event producer of Thurderbull Productions, first learned to juggle fruit at age five, perfect preparation for the Artisan Food Festival. Danny is especially excited to juggle Hakurei turnips (one of his favorite veggies this season) and lettuce this Saturday. You can find Tomoki and Danny on the Community Center grass from 12:30 pm to 1:30 pm. They will have juggling equipment for you to try out and will themselves try their hands at juggling a variety of fresh food from the Farmers Market.
Mt. Townsend Creamery
Mt. Townsend Creamery is celebrating its 10th anniversary this year. In celebration, they have teamed up with Finnriver, Eaglemount, and Bainbridge Island Vineyards to offer cheese, cider and wine pairing at the Artisan Food Festival. Mt. Townsend will also be giving away cheese curds and offering an assortment of pairings with Pane d’Amore bread, Morganics jams, honey, local mustard and Nonna’s jams.
Thank you to our Artisan Food Festival sponsors!
We greatly appreciate the support of our event sponsors: Cedar Root Folk School, Thunderbull Productions, Organic Valley, Pane d'Amore, the Port Townsend Food Co-op, Port Townsend Public Library, the Port Townsend Arts Commission, Finnriver Farm and Cidery, and the YMCA. Thank you partners for helping make Artisan Food Festival possible and free for our community! Our thanks also goes out to Pane d'Amore and the Port Townsend Food Co-op for joining us as sponsors of our Gimme5 food assistance matching program.
New From Our Vendors
This week at Onatrue Farm is the beginning of the transition to late spring and early summer crops!! In addition to lots of wonderful lettuces featuring sweet romaines and bountiful kales, Max will have the last of the first crop of carrots and spinach. The transition of seasons brings with it fresh dug garlic and a good selection of garlic scapes! Max will also have a limited amount of cut-the-morning-of-market basil! (Hmmm, Pesto!) Yep this week is the beginning of Onatrue strawberry season. The berries have been insanely perfect, big and flavorful. Max will also have his first picking of snow peas, cabbage and fresh-dug beets. All just starting and limited...yum.
Red Dog Farm is bringing PEAS! Both sugar snap and snow peas. Also, carrots, green onions, green garlic, garlic scapes, Hakurei turnips, radishes, chives, mint, cilantro, arugula, bok choi, salad mix, spinach, stir-fry mix, calla lilies and plant starts.
Olgita's Tortillas y Más will have pupusas made with Olympic Run Ranch organically raised Pork, Midori Farms organic veggies and organic black bean purée. Get your freshly brewed organic Jamaica - ice cold hibiscus tea. Fresh handmade corn tortillas by the dozen will be $1 off this Saturday.
This weekend at market Midori Farm will have: their special spring Nettle Radish Kimchi, as well as baby beets, scallions, kales, pac choi, spinach, garlic scapes and more.