Fresh strawberries, sugar snap peas, garlic scapes, cucumber, zucchini, beautiful head lettuce and, of course, the longer days announce SUMMER IS HERE! Local farmers at the Port Townsend and Chimacum Farmers Markets are stocking their booths with a beautiful variety of fresh produce. It is time to truly savor local food with all its crisp crunch, sweetness and variety.
Here is a recipe to try if you can possibly save some of the sugar snap peas you buy at market until you get home:
Sauteed Sugar Snap Peas
- 1 1/2 pounds fresh sugar snap peas
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- Sea salt
Remove and discard the stem end and string from each sugar snap pod. Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp and tender. Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.
A Love Letter to Java Gypsy
"Thank you Gypsy Coffee House for your wonderfully personalized customer service and the best coffee in town! We look forward to it every week!" ~A Lover of Coffee
Upcoming Events and Music:
- Wednesday, June 21 Polk Street 2pm-6pm, Port Townsend Farmers Market
- Saturday, June 24 Tyler Street 9am-2pm, Port Townsend Farmers Market and live music from 10am-1:45pm by Janna Marit & Simon Lynge
- Sunday, June 25 Chimacum Corner Farmstand 10am-2pm, Chimacum Farmers Market
- Sunday, July 2 Chimacum Corner Farmstand 10am-2pm, Kids' Day at the Chimacum Farmers Market
From Our Vendors
Finnriver Farm will have crisp lettuce, broccoli, strawberries and eggs this Wednesday and weekend at the Jefferson County Farmers Markets. Yum!
At One Straw Ranch, as we impatiently await the arrival of more beef in mid-July (and we're sadly out of pork chops until then, too!), we want to take the opportunity to highlight another tasty and nutritious product – 100% grass-fed lamb. We know that many people have had bad experiences with eating lamb, ourselves included! Therefore, we work hard to make sure our lamb is very mild flavored and tender. In case you’re a bit skeptical about trying lamb, over the next month we will be featuring a different cut of lamb each week with a SALE, recipes, and encouragement. If you already love lamb you get to join in the fun, too.
This week’s featured cut of One Straw Ranch lamb is SIRLOIN STEAK, which will be 10% off! This very delicious cut is the lesser-known cousin of the famous lamb chop. The steaks are larger than the chops and only slightly less tender – and they’re less expensive. One steak makes a perfect serving size and they come two to a package. One Straw Ranch lamb sirloin steaks can be cooked the same ways you cook a chop, to good effect. Our personal favorite cooking method for them is on the grill – hot and fast for only a few minutes on each side – until medium or medium rare. The flavor is so excellent you won’t want to cover it up with strong spices. Just sprinkle on a little salt and pepper. For an incredibly fresh tasting, local, and easy-cleanup meal, cut a few zucchinis in half, brush them with olive oil, and throw them on the grill too. Slice up a lovely Pane d’ Amore baguette and put out some strawberries for dessert!