Autumnal Equinox and Kale Day

 
We made it to the Tomato Taste Off just in time for the slow wind down for tomato season in Jefferson County. Many of our farmers still have plenty of tomatoes and will have them for weeks to come. However, farmers who grow tomatoes outside, without the protection of a greenhouse, are saying their goodbyes to the beloved crop as fall rains begin.
 
Yes, you heard me say it, “fall rains.” Before we make it to our next farmers market this Saturday, we will reach the Autumnal Equinox on September 22nd. This  official summer end date is a unique time of year when day and night hours are approximately equivalent. It is also a traditional harvest and planting time for farmers. Summer crops are removed from the fields and replaced by winter greens, cabbage and overwintering peas and beans, as well as hardy root vegetables. You can still find delicious summer cucumbers, zucchini, basil, eggplant, and hot peppers at market. However, kale, chard, cabbage, salad greens, carrots, beets, apples and pears are more prevalent on our local farms this time of year.
 
With the change of season at hand, this is your last chance to preserve summer crops for the fall and winter months ahead. As a working mom, I have a new appreciation for my crock-pot. Using a crock-pot can save time when preserving and preparing applesauce, stewed tomatoes and hardy soups. I have been using our crock-pot to slow-cook tomatoes and make apple and plum butter. Here is a simple
applesauce recipe. When using our sweeter varieties of local apple, I have been leaving the sugar out of my applesauce.
 
Once made, there are a couple of great ways to save applesauce, stewed tomatoes and other seasonal foods. Many of these delicious foods can be canned using a
water bath canning method. However, if you are short on time and have the freezer space, you can also freeze home-cooked soup, sauces and jam as well as raw and blanched fruit and vegetables. Here is a helpful guide to freezer preservation.
 
Kale Day is coming up at the Port Townsend Saturday Farmers Market. Ever wonder what to do with all that kale? Come get inspired by just how many ways you can cut this leaf: salads, slaws, pies, and more! On October 15th, we will appreciate this cruciferous vegetable with prepared food vendors featuring it in their cooking and a chef demo by rock star chef, Arran Stark. Kale is ranked among the top 10 of the world’s healthiest foods due to its cholesterol lowering, cancer risk reducing, detoxifying and nourishing properties. Do we need any more reasons to celebrate kale? Here is one more; it is delicious!
 
See you at the market. ~ Amanda

 

photo by Piper Corbett

Meet Trudy Davis and Eaglemount Wine and Cider
 
Long-time Jefferson County residents, Trudy and Jim Davis, officially started
Eaglemount Wine and Cider in 2006 just off of Eaglemount Road in Chimacum, WA. A scientist by training, Trudy was moved to make cider when she and Jim purchased one of the original Eaglemount homesteads in 1996. Their 20-some acre property came with a rustic cabin and more than 20 130 year-old heirloom apple trees. When purchased by the Davis family, the property’s much neglected trees were heavy with Gravenstein, Winter Banana, Winesap, Jonathan, Greening, Roxbury Russet and other heirloom apples, just waiting for Trudy’s experiments in cider making.
 
After their purchase of the property, Trudy and Jim slowly built their hobby into a business. In addition to the original trees, they planted French and English varieties of cider apples, converted their root cellar into a wine cellar and part of Jim’s wood shop into a place for aging cider. In 2006, when Eaglemount Wine and Cider opened for sales, Trudy was making equal parts cider and wine using apples from her homestead and grapes from small eastern Washington vineyards. At that time, she had only a 30-gallon stainless steel tank in which to age her cider. In 2007, Eaglemount joined the Port Townsend Saturday Farmers Market where they introduced many customers to hard cider for the first time.
 
Over time, Trudy's approach to wine and cider making has evolved from careful science to intuitive craft. She holds a bachelor's degree in biochemistry from the Evergreen State College and a master's in environmental health toxicology from the University of Washington. Trudy’s science training prepared her for the rigorous work of measuring, testing and experimenting to create excellent ciders and wines. With 10 years of experience under her belt, she can now create award-winning wines and ciders using her senses of smell and taste as guides as well as her observation skills. They have consistently won Gold and Double Gold Seattle Wine Awards since 2012. Visit eaglemountwineandcider.com for a full list of awards.
 
Today, Eaglemount makes about 7,000 gallons of cider a year as well as more than half a dozen red, white and port-style wines. While Trudy and her small team continue to make wine and cider at their Eaglemount Road location, their tasting room has moved to the Palindrome at Arcadia, just off of Jacob Miller Road in Port Townsend. Long-time Port Townsend folks know the Palindrome as a dance hall and gathering place. After year of sitting unused, the Palindrome is again becoming a place to gather. You can visit Eaglemount’s tasting room Wednesday through Sunday from noon to 5pm.
 
Find wine and cider by Eaglemount at the Port Townsend Saturday Farmers Market, Chimacum Corner Farmstand, Port Townsend Food Co-op, Seattle Whole Foods and Metropolitan Market in Seattle. Their wines are also featured at Sepia, a Michelin Star restaurant in Chicago, IL as well as at Willow Inn on Lummi Island, WA. Stop by their booth between the River Run Farm and SpringRain Farm booths for a taste of wine and cider.
 
From Our Vendors

The beauuutiiifulll green Savoy cabbage is Nash's veggie of the week. We also have red and green cabbage and a red savoy if you’d like to pick up a cabbage variety. The Savoy is yummy sautéed with garlic and onion. It also makes a great coleslaw as it's crinkly, rippled texture holds sauce well. The Savoy is not as dense as the red and green cabbage and has a mild, tender flavor. While you’re at the market, we’ve got beautiful broccoli this week, leeks, lots of carrots, bulk and bunched beets, all sorts of kale, flat and curly parsley, celery, and other goodies. Stop on by. Say "hi" and pick up some Nash veg.

Red Dog is bringing our first winter squash of the season! Nine varieties: Acorn, Buttercup, Carnival (sweet dumpling), Delicata, Hubbard, Kuri, Pie Pumpkin, Spaghetti, and Thelma Sanders (buff-colored Acorn-shape that tastes like sweet potato!) will grace our booth on Saturday and Sunday. We are super excited to make the switch from strawberries (yes, they are finally done) to sweet, satisfying winter squash. Hope you will be too!