Have you tasted a fresh, local strawberry recently? They are truly at their prime. Great news! Many of our farm vendors will have fresh strawberries at market this week. There are a couple of different varieties at market. Try berries from more than one farm to experience the differences in flavor, texture and juiciness. There are so many great ways to enjoy strawberries: directly from the pint fresh at the farmers market, cut up on top of a salad, mixed in yogurt or ice cream, in iced tea, pie, tarts or strawberry short cake.
While local strawberries are abundant now, we will miss them in the fall and winter months. This is a great time to preserve our local bounty by making some strawberry canned or freezer jam. If you are not a canner, you can also pick up jam from Hopscotch Farm + Cannery or SpringRain Farm and Orchard.
- 5 cups crushed strawberries (about 3 lbs)
- 1/4 cup lemon juice
- 6 Tbsp pectin (I use Pomona's Universal Pectin, which is calcium rather than sugar activated. If you use this type you can adjust the sugar to taste.)
- 3 to 6 cups sugar or honey. (If using another variety of pectin, you will need to use more sugar.)
- 8 half pint glass canning jars with lids and bands.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Combine strawberries and lemon juice in a saucepan and cook at medium to high heat.
- In a medium bowl combine the pectin and sugar. Gradually stir the pectin sugar mixture into the cooking fruit.
- Bring mixture to a rolling boil over high heat. Boil hard 1 minute, stirring constantly.
- Remove from heat. Skim foam if necessary.
- Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply and tighten band.
- Process in a boiling water canner for 10 minutes. Remove jars from water and cool on the counter or a metal rack. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Hopscotch Farm + Cannery at the Wednesday Market
The Port Townsend Wednesday Farmers Market is open today from 2-6pm. Hopscotch Farm + Cannery is one of our new Port Townsend Wednesday Farmers Market vendors this season. This multi-plot micro-farm grows heirloom produce. Business owner and farmer, Meghan Mix, also crafts artisan pickles, relish, salsa, and preserves. Based on a contemporary re-imagining of the Victory Garden model, the Hopscotch plots are located in unused open spaces in Jefferson County.
Meghan shares, "Hopscotch's mission is to weave together agricultural traditions, the craft of canning, and a sense of place in order to celebrate the abundance of the Olympic Peninsula."
Hopscotch uses sustainable and organic growing methods with the goal of creating a regenerative system that focuses on soil and environmental health as well as nutrient-dense produce. She employs a low till system with minimal mechanized equipment. Meghan also works to build soil fertility with the use of compost, organic amendments, mulch, drip irrigation, and winter cover crops.
Meghan has been working in the artisan food and farming sector for the past nine years (four of which have been in Jefferson County). She has farmed and created value-added products in Arizona, California, and Washington, and loves working in the dirt and in the kitchen! Learn more about Hopscotch in this Leader article.
Meghan has been busy canning! Today at the Port Townsend Wednesday Farmers Market she will have a fresh batch of strawberry rhubarb preserves with ginger. Additionally, Meghan will have pickles, zucchini relish, tomato catsup, beet relish with horseradish, and more. Meghan will not be at market on the 4th of July so get your burger toppings today for your holiday BBQ!
Today at the Port Townsend Wednesday Farmers Market the Port Townsend Public Library is leading Storytime and our own Amy Goetz is hosting a scavenger hunt for kids participating in POP Club. On Sunday at the Chimacum Farmers Market the Jefferson County Library will also lead Storytime along with live music by Matt Sircely and a fun activity hosted by JCFM. Come play and learn with us!
From Our Vendors
Last Saturday, Fern of Tarboo Creek Honey sold her last jar of honey from her 2017 harvest. Tarboo Creek Honey is taking a market break between now and when their new harvest is ready. Fern will be back at market on August 25th with a new batch of honey. Fern writes, "Pat and I are extremely excited for this year's blend of nectars." You will have to wait until August to try Fern's delicious new batch of honey for yourself.
River Run Farm has radishes, lettuce, spinach and more. Find us at both of the Port Townsend Farmers Markets this season.
Good news! Bacon and pork sausage will be back this weekend at One Straw Ranch. Even if you haven’t been desperately awaiting the bacon, it’s a good weekend to stop by the One Straw booth. We’re giving away a bag of pork bones FREE with ANY purchase, while supplies last. Pork bones make a wonderful broth that can be substituted for beef or chicken broth in any recipe. If you don’t feel like making broth, your dog will love them. We can only fit so many coolers in the booth, so if you really want the free bones come early!
- Today, June 27th, Port Townsend Wednesday Farmers Market, 2-6pm at the Jefferson Transit Haines Place Park and Ride
- POP Club with the Port Townsend Public Library and JCFM
- Saturday, July 30, Port Townsend Saturday Farmers Market, 9am-2pm, Tyler Street
- Live music by Jon Doyle 10am-1:45pm
- Sunday, July 1st, Chimacum Farmers Market, 10am-2pm, Chimacum Corner Farmstand
- POP Club with the Jefferson County Library and JCFM, 10:30-12:30pm
- Live music by Matt Sircely
- Wednesday, July 4th Port Townsend Wednesday Farmers Market, 2-6pm at the Jefferson Transit Haines Place Park and Ride
- POP Club with the Organic Seed Alliance
- Live music by Anne-O and Her Band
- Saturday, July 28th Berries in Abundance at the Port Townsend Saturday Farmers Market, 9am-2pm, Tyler Street
- Pie contest
- Chef demo with Arran Stark
- Lots of fresh berries and artisan berry food to enjoy and bring home
See you at the Market! Wednesday, Saturday and Sunday. ~ Amanda