25 Years Fresh
Port Townsend Saturday Farmers Market, April 1-Dec. 16
Port Townsend Wednesday Farmers Market, June 14-Sept. 13
Chimacum Farmers Market, June 4-Oct. 29
Market Opening This Weekend!
The Port Townsend Saturday Farmers Market opens THIS SATURDAY, April 1st from 9am-2pm on Tyler Street. Join us in celebrating the first day of our 25th season.
- 9am: Opening ceremony with red ribbon cutting
- 9:15am: Goat parade. Costumes encouraged.
- 9:45am: Chef demo with Jefferson Healthcare’s Executive Chef, Arran Stark
- 9:30am: Kids' activities with the YMCA on the Community Center grass
- 11am-1:45pm: Live music by Jack Dwyer
- 9am to 2pm: +70 new and returning local farms; artisan food; as well as arts and crafts vendors
Do you love the live music at the farmers market? This season the Jefferson County Farmers Markets have teamed up with community partners to provide a stipend to the local and regional musicians who perform at our markets. Thank you Port Townsend Arts Commission, Chimacum Corner Farmstand, Fountain Chiropractic, and Crossroads Music for supporting live music at our markets. Please consider joining our music sponsors this season or give musicians a tip while you are digging their tunes. Contact Amanda for more information.
The Dirt on Local Farms
(Or Should we call it Mud)
While local farmers, artisan food makers and artists are getting ready around the county to bring you fresh produce, delicious food and arts and crafts, many farmers are weeks behind in their planting due to our wet fall, winter and early spring months. Thanks to greenhouses and the determination of local farmers, fresh local produce will be in abundance on opening day market.
It is during times like this that Hanako Myers and Marko Colby of Midori Farm are thankful for the diversification of their farm and for the value-added products they offer. On April 1, Midori Farm will have at market plant starts, their traditionally fermented sauerkraut and kimchi as well as some mixed vegetables. While Hanako, Marko and their crew are hard at work in their greenhouses, the Midori Farm fields are too wet to work without damaging the soil. Marko shared that they, like many Jefferson County farmers, are four weeks behind in their planting. Looking towards the future, Hanako and Marko planted chestnut trees last year, which will bear nuts in five years and reach full production in 10. Long-term planning, food preservation, and diversification of products all support farm resiliency in the face of unpredictable weather patterns.
Hanako and Marko are committed to ecologically sound growing practices that enrich the land and nurture our community. They increase soil fertility using time-tested organic techniques such as composting, growing cover crops and practicing crop rotation to minimize insect and disease competition. Learn more about Midori Farm at their website.
Stop by the Midori booth this Saturday to taste their sauerkraut and kimchi as well as pick up some plant starts. Your support of local farms help make farming viable, especially during hard springs like this one. Thank you!
From Our Vendors
Willow Wind is so ready for market to start! We will have some really amazing plants this year! Our booth will be stocked with beautiful mixed salad greens and early cut flowers! The weather has been rough but it's given me extra time in the greenhouse to start an abundance of plants from seed. See you soon!
Crust Bakery is bringing chicken pot pie, shepherds pie, garlicky greens hand pie,
aloo gobi hand pie (aka curried cauliflower), brown sugar apple hand pie, five spice pear hand pie, lemon cream hand pie, coconut cream hand pie, bee sting tart, raspberry chocolate mini pie, shaved chocolate cookies, vanilla orange fig cookies, coconut macaroons, cranberry pop tarts, and ginger date nuts and seeds bars. We can't wait to see you all again!
Stop by Salt Creek Studio's market booth after the goat parade to find sweet, ceramic goat figurines! Maria's been working on new sushi trays, dipping/condiment bowls, and hanging planters. Also, be sure to check out her new "Olympic Mountain" tile set. New tile designs will be introduced throughout the season. Let Maria know if you are looking for a particular design.
Green Gables is bringing fresh cut daffodil and narcissus bouquets with other mixed flowers and greens, clumps of dahlias, and some container planters of narcissus and daffodil to market on April 1.
SpringRain is bringing plant starts so you can get your garden growing with herbs, onions, leeks, and lettuces. They will also have their organic chicken and duck eggs, and organic pasture-raised chicken, along with delicious salad mix and spinach.
Serendipity Farm will bring lots of greens, salad mix, stir fry mix, micro mix, green garlic, a few eggs, garden starts as well as flowers and herbs. We will also have our full array of salad dressings and pesto (including vegan). We may even have a few bouquets. We thank all of our wonderful customers for turning out and supporting all of the farmers. We look forward to a new and exciting year at farmers market and to seeing all of you.
Finnriver Cidery is very pleased to come to the market with a new season of fermentations. Our 2017 “Orchard Series” ciders feature our Chimacum Valley organically grown traditional cider apples and pears— including our elegant and immensely drinkable Golden Russet Cider, the smokey and robust Fire Barrel and a bight and refreshing Perry. We call these our ‘flights of fermentation.’ Each label features an illustration of a bird that either dwells on or flies through our fields.
Eaglemount Wine & Cider is excited to introduce several new products at the market this year. In the wine realm, we recently released a Petit Verdot and a Cab Franc. In the cider realm, we have new bottlings of Raspberry Ginger and Quince. Also, we spent the winter months developing Log Cabin (an earthy Spanish-style cider) and Honey Pear Mead (crafted from local heirloom pears and Sequim honey). Be sure to stop by, say "hi," and try a sample or two.
One Straw Ranch will have a full selection of pork for the first market and we're excited to introduce a few new selections. We'll have Italian, chorizo, and ginger pear sausages, in addition to the usual bratwurst and breakfast links. We're also debuting pork cutlets, used to make schnitzel or escalope. Tasty!
It's spring, and we are all itching to get back to gardening. Newquist Forge is new to the region from Vermont. We bring with us garden tools; beautiful, hand-forged, hand-carved, and sturdy.
Some of the tools we will have at market include: Korean hand hoes for transplanting, weeding, and planting bulbs; mini hoes for scraping/chopping the surface soil of weeds; dandelion root diggers to get those long curly dock roots and dandelions (What you choose to do with them afterwards is for you to decide. We like dandelion root tea.); and beautiful heart shaped trowels for all the digging your heart desires.
Nash's Farm will have some super tender and sweet greenhouse bunched spinach to
celebrate spring! Purple sprouting broccoli is coming on strong! Speaking of overwintered vegetables, we have plenty of leeks, loose leaf kale and raab. If we are lucky, some Brussels sprouts may make an appearance. We have bountiful beets, rutabagas, cabbage and parsnips. I can't wait for the start of the season!
Fiddlehead Creamery is excited to be joining the Jefferson County Farmers Markets for a second year bringing you the tasty coconut gelato you crave! Our springtime menu will include your old favorites like rich, creamy chocolate, coconut horchata, decadent peanut butter fudge, and cappuccino made with locally-roasted Sunrise espresso beans. Stay tuned for more delicious, locally-inspired flavor creations as the fruits of the season bloom! At each market we’ll have scoops for sale as well as pints to take home, and new this season, we’ll have ICE CREAM SAMMIES made with fresh baked vegan cookies! Yum! We’ll have a limited number of sammies for sale at the first market of the season. Stop by early to try one!
We are very excited for the opportunity to launch For Real Dough at the Port Townsend Farmers Market this season! For Real Dough will bring handmade pierogi to the market each week, cooked hot and ready to enjoy along with house-made sauerkraut. Ingredients are locally sourced and reflective of the seasonal bounty of our home in this Pacific Northwest wonderland. The pierogi is our canvas—a simple dumpling from Eastern European cuisine traditionally filled with potato and cheese, onion and sauerkraut, fruit, or meats. Our first batch features Mt. Townsend Creamery cheese, Washington grown potatoes and caramelized onions, and organic flour from Fairhaven Flour Mill in Burlington, WA. We are grateful for the opportunity to be a part of the JCFM and we hope you will enjoy the delights of a carefully crafted comfort food with us!
Red Dog Farm is so excited for market! We will have salad mix, spinach, stir fry mix, leeks, parsnips, potatoes, parsley, chives, thyme, kales, raabs and plant starts! No tulips the first week, but they’re getting close and we should have them for the 2nd market. See you Saturday!
Max at Onatrue Farm will be at market with a small amount of oyster mushrooms, big overwintered spinach leaves, kale, and heading sugar loaf and shallots. Additionally, I will bring my seed box and sell seed I saved.
Short's Family Farm will have three kinds of beef jerky: original, teriyaki, and pepper. Our pepperoni is now nitrate-free. We are also now offering jalapeno and cheese franks as well as German brown franks, Northwest country franks, and, as always, the best 100% grass-fed beef grown in the beautiful Chimacum Valley.
Daily Bird Pottery has flown the coop and Laughing Gnome has emerged! New name but same fantastic pottery now infused with glass accents. We’ll be at the market regularly on Saturday so everyone can come and taste the difference our pottery brings to your daily experience.
Chimacum Valley Dairy will be back at the market with our naturally rinded raw-aged cow's milk cheeses. There is sure to be a variety for every turophile in your house. From our well-aged (almost) two-year old vintage, to our creamy three-month younger variety. Come try our cheese to pair with your favorite beverage, or as part of your ingredients to make everything from pizza to roasted spring root veggies.