All this rain has brought out the green in Jefferson County. From our yards and home gardens to the farmers market, vibrant green is bursting forth! This is a great time to enjoy fresh spring greens, pasture-raised meat, and eggs. Home gardeners, this is also a fabulous time to pick up starts to get your own greens growing. Many market farmers are bringing beautiful starts to market this Saturday.
Warm Spring Salad
While there is still a chill in the air, warm salads are a fantastic way to enjoy all that is fresh at the Port Townsend Farmers Market. A warm salad can include a bed of fresh salad greens topped with cooked grains, pan-grilled meats, and an egg or two. Alternatively, it can feature warm roasted veggies or a combination of both raw and cooked greens. Experiment! Try out different veggies, add an egg, meat or fish. Total time about 25 minutes, serves up to four.
3 cups water
1 1/2 cups quinoa
1/2 teaspoon salt
1 tablespoon your favorite high-heat cooking oil
1 bunch kale rabb or purple broccoli, washed and with woody ends removed
2 cups fresh spinach or arugula
1 clove garlic sliced
1/2 teaspoon salt
Zest of a lemon
3 tablespoons lemon juice (1-2 lemons)
1 teaspoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon local honey
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
Add the water, quinoa, and salt to a pot. Bring to a boil, and then lower the heat to medium-low. Simmer, covered, for about fifteen minutes, or until all of the water has been absorbed.
Heat a large pan over medium heat with the cooking oil. Slice the rabb in half lengthwise. Once the pan is hot, add the garlic and rabb. Cook for two minutes, or until the garlic starts to turn golden, stirring frequently. Add the spinach, lower the heat, and place a lid on the pan. Cook for an additional 1-3 minutes until the spinach is wilted. If you prefer, you can skip cooking the spinach/arugula and just add the cooked rabb on top of your raw greens.
To prepare the dressing, blend the lemon zest and juice, mustard, garlic, honey, salt, and pepper until fully combined. Slowly add the olive oil in a stream while continuing to blend. This emulsifies the oil into the other ingredients and creates a smooth, creamy dressing.
To serve, place the quinoa on a large platter, add the vegetables, and top with the dressing. It's best eaten warm. It will keep in the fridge for a couple of days if you have leftovers.
Saturday, April 20, 9am-2pm Port Townsend Farmers Market, Tyler St
10am-1:45pm Live music by Combo Choro & Chorando na Chuva
Saturday, April 27, chef demonstration with Arran Stark at the Port Townsend Farmers Market
Saturday, May 25th Port Townsend Artisan Food Festival at the Port Townsend Farmers Market
About the Music:
On Saturday, April 20, Brazil comes to the Port Townsend Farmers Market with a ‘Roda’ (jam session) hosted by members of Combo Choro & Chorando na Chuva. Performers will include Al Bergstein on mandolin, Dick Lynn on guitar, Ken Morris on clarinet, Paul Korsmo on the 7-string guitar, Karen Tsau on flute, and Brandi Ledford on percussion. The event will serve as a warm-up to the upcoming Centrum Choro Workshop, which takes place the following week.
From Our Vendors
Jefferson County Environmental Public Health is joining us this Saturday. They will have information for the public on pollution prevention in yards and gardens. Get free, helpful information so you can have the safest, cleanest, ‘greenest’ garden!
Red Dog Farm: Do you have your Easter tulips yet? New varieties of tulips are coming on. Check out the rainbow of colors at the Red Dog Farm booth! Plus, they last up to a week! All sorts of plant starts will also be here for all you gardeners out there.
This week Mystery Bay Farm will have fresh Ricotta! Along with all their other farmstead dairy products. Ricotta is only made thru May- get it while you can.
Salt Creek Studio will add some ceramic botanical buttons and botanical alphabet pendants to the repertoire this Saturday. See you at the market!
Hot Cross Buns, Hot Cross Buns, One a Penny, Two a Penny, Pane d'Amore has, Hot Cross Buns... and pies, and bread, and pastries! Stock up for Easter Sunday!
Laughingnome is officially open at our new maker’s space. We have room for fifty members offering studio space to make pottery, stained glass and lamp work beads. Our address is 40-A Seton Rd, Port Townsend. On the same rd as Edensaw woods. We will be open 10 to 8 daily. Classes will be available in all media and are included in your membership fee. Thanks for passing the word.
Flutter by Pizza Pie is debuting our Vodka Sauce and Nettle pizza. Aged Mozzarella and Pecorino cheeses!
Board Meeting Announcement
The Jefferson County Farmers Market board of directors meetings are open to our community members, vendors, and the public. The meeting location and date will be changing in May to the Jefferson County Library, the second Monday of the month from 5pm-7pm in the Shold room. We invite public comment in the first 10 minutes of the meeting. If you have something to share with the farmers market board you are welcome to join us.
See you at the Market this Saturday! ~ Amanda