Fava beans, strawberries, raspberries, currants, fresh garlic, garlic scapes, beautiful heads of lettuce, kale, carrots, broccoli, and potatoes are among the treasures you can find fresh at our farmers markets this Wednesday and over the weekend. Fava beans are a special seasonal vegetable which have inspired generations of cooks. Also known as broad beans, field beans, and English beans, among other names, fava beans are a traditional part of cuisines around the world. According to Wikipedia, they are among the most ancient plants currently in cultivation. Remains of this slightly furry-husked legume have been found in the earliest human settlements. Often grown as cover crop, fava beans prevent erosion and fix nitrogen in soil. As our ancestors would attest, these protein packed delicious beans with two layers of husk are well worth peeling.
But what do you do with these large beans? Several of our market customers and farmers shared their favorite ways to eat fava beans with me last weekend. Jim Scarantino and Kara Kellogg were excited to find fava beans at the market for one of their favorite spring dishes, Frittedda. This Sicilian dish features fresh fava beans, peas, young artichokes, fennel bulb and fronds, olive oil, pancetta, fresh mint, and salt and pepper. I found a similar recipe for you to try at home by Cliffors Wright.
Karyn Williams of Red Dog Farm has been enjoying fava beans lightly stir-fried with garlic and onions. Yum! On Monday night I added fava beans to an Asian-style stir-fry eaten over rice with carrots and broccoli from the farmers market. Delicious! Some other ways to prepare fava beans include: tossed with pasta, mashed into hummus, stuffed into chicken breast or fish, or rubbed in olive oil and salt and then grilled whole in their pods and eaten like edamame.
Something to know about fava beans is they have two husks. You can easily peel the first peapod-type husk by hand. The second husk encircling the seed can be peeled by hand or, as Laurette Feit of Sweet Laurette’s Café and Bistro advises, make a small slit in the bottom of the second husk and then briefly blanch the beans. After blanching, you can easily push the beans through the husk.
Mark your Calendar:
· 6/25- Live music by Liv Crecca and Key City Jazz Trio at the Port Townsend Saturday Farmers Market, 10am-2pm
· 6/26- Live music by Mitch Luckett at the Chimacum Farmers Market, 10am-2pm
· 6/29- Live music by Maray Fuego at the Port Townsend Wednesday Farmers Market 2pm-6pm
· 7/2- Live music by the Blackberry Bushes String Band, 10am-2pm; Storytime by the Port Townsend Public Library, 10:30-11:30am at the Port Townsend Saturday Farmers Market
· 7/3- Kids’ Day at the Chimacum Farmers Market and live music by Harmonica Pocket, 10am-2pm
· 7/9- Live music by to be determined at the Port Townsend Saturday Farmers Market, 10am-2pm
· 7/11- Live music by Jack and Joe at the Chimacum Farmers Market, 10am-2pm
· 7/13- WIC Distribution at the Port Townsend Wednesday Farmers Market, 2-6pm
· 7/16- Local Berry Fest at the Port Townsend Saturday Farmers Market, live music by Geoffrey Castle, 10am-2pm
Dogs at the PT Saturday Farmers Market
The Port Townsend Saturday Farmers Market has a no dog policy. This includes dogs carried in arms or in handbags. Service animals are, of course, welcome. If you bring your service dog to the market without an identifying service vest, please be prepared to have market employees verify that your dog is, in fact, a service animal. If you are willing, please put a service vest on your service dog to help market employees, vendors, and customers identify that your faithful sidekick is assisting you.
Although we do have signs posted at each end of the PT Saturday Farmers Market stating our no dog and no smoking policy, I have seen many dogs at the market this season. Many of our vendors and customers love dogs. However, with the market crowd leashes pose a tripping hazard, dog poop stinks up everything, and even the kindest dogs can get confrontational in a crowd. Please help us manage the dog rule by not bringing your non-service furry friend to the Saturday Farmers Market. Thank you!
River Run Farm Back at Market
This Saturday marks the third week back and third season at the Port Townsend Saturday Farmers Market for River Run Farm, a WSDA certified organic vegetable, berry, and flower farm. Located along the Dungeness River near Sequim, River Run was co-founded in 2013 by a group of friends from the apprentice farming program at UC Santa Cruz. Inspired by a shared reverence for good food and good living, Sallie Constant, James Burtle, Noah Bresler, Anna Bunk, and Balyn and Elli Rose joined forces to tend the 70-acre farm. With 10 acres currently in cultivation, the farm is home to the farmers who care for it as well as a mixed heard of Jersey cows, sheep, goats, and horses used for plowing the land and manure. River Run farmers put great attention towards nourishing the soil with farm-produced compost and manure from this happy heard.
Sallie was my guide when I visited River Run Farm. She and her husband, James, were farm interns at Nash’s Farm prior to starting River Run. Their introduction to Sequim through Nash’s planted the seed that grew into a shared dream to farm in the fertile and beautiful Olympic Peninsula.
Sallie describes working with River Run as a process invoking a lot of collaboration. Each person manages different aspects of the farm. For example, Noah is really excited about reducing the farm’s carbon footprint by using horse and plow to till the land. Noah takes the lead on this work while other farmers lead planting, harvesting, and marketing. Working as a team, River Run farmers strive to develop and maintain a holistic farm system with space for each person’s creative vision.
Sallie says, “We really love being at the Port Townsend Farmers Market. We love connecting with people in this way.” When you are next at the Port Townsend Saturday Farmers Market introduce yourself to Elli, the friendly farmer at the River Run booth. Throughout the farmers market season, you can find a consistent abundance of leafy greens, as well as green beans, cauliflower, fennel, beets, potatoes, and seasonal berries produced by River Run at the Port Townsend Saturday Farmers Market, the Port Angeles Farmers Market, the Port Townsend Food Co-op, Sunny Farms, and Nash’s Farm Store.
From Our Vendors
Kids’ bowls are ready. You can pick them up at the Chimacum Farmers Market. If you painted a bowl during the first Kids’ Day with Millbrook Clayworks, you can find your fired bowl at the next Chimacum Farmers Market. Thank you Todd of Millbrook Clayworks for firing the Kids’ Day bowls!
Serendipity Farm has a full array of salad mixes and dressings as well as pestos, flowers, cucumbers, summer squash and other summer produce.
SpringRain Farm and Orchard is entering the world of fruit. The raspberries, silvanberries, and white currants have just started. Red currants, boysenberries and blueberries will be next. Yum!
Red Dog Farm is bringing BERRIES - strawberries and raspberries - to market! We also have fresh purple garlic, fava beans, shelling peas and broccoli. All of our plant starts are ON SALE this weekend! Buy 2, get 1 free. Unlimited, any variety and size. Time to get planting!
We are accepting applications for our Chimacum and Port Townsend Wednesday Farmers Markets. We also have very limited space available for the fall and winter months at our Port Townsend Saturday Farmers Market. Please visit our website to review our vendor guidelines and to apply. The deadline is Friday, July 15.