The Uptown Street Fair celebrates 29 years of fun this Saturday! That means that the Port Townsend Farmers Market is joined by other festivities uptown this weekend. On Saturday, market farmers will be on Polk Street from 9am-3pm, food vendors on Lawrence Street from 9am-3pm and market arts and craft vendors will join the Arts Guild Arts & Crafts Fair on Tyler Street. While the Arts Guild Arts & Crafts Fair vendors will be uptown until 5pm, most of the farmers market art vendors will depart by 3pm. You don't want to miss the festivities, including great local music, the Arts Guild Arts & Crafts Fair, free art activities for families and much more. Also, you don't want to miss the amazing summer produce available at the farmers market today, Saturday and Sunday from Jefferson County farms.
Today, 11am-3pm, Port Townsend Farmers Market at the Jefferson Transit Haines Place Park and Ride
12-2pm POP Club
Live music by Anne O' and Her Band
Saturday, August 17, 9am-5pm, Port Townsend Farmers Market and the Uptown Street Fair
9am-3pm, Delicious market food, Lawrence St
9am-3pm Port Townsend Farmers Market, Polk St
9am-5pm Port Townsend Arts Guild Arts & Craft Fair, Tyler St
10am-5pm Street Fair with live music, kids' activities, more!
2pm Uptown Parade. Email Mari at email@example.com to register for the parade. Call the Main Street office at 360-385-7911 if you have any questions regarding Uptown Street Fair or the parade.
Sunday, August 18, 10am-2pm, Chimacum Farmers Market, Chimacum Corner Farmstand
11am-1pm POP Club
11am-2pm music by Yesango marimba band
Saturday, August 24, Tomato Taste-Off at the Port Townsend Farmers Market, Tyler St
Today - September 21, Written submissions open for Wording the Land via drop buckets at participating farms on Farm Tour weekend or via email to firstname.lastname@example.org
September 21-22, Jefferson County Farm Tour, write poems on the farm (part of Wording the Land)!
About the Music
On Saturday there will be live music as part of the Uptown Street Fair event from 10-5pm on Lawrence Street. On Sunday, we are plesed to welcome Yesango to the Chimacum Farmers Market. Yesango Marimba Ensemble has been performing the intricate, infectious rhythms of Shona-style marimba music since 2007. You have likely seen Yesango’s annual performance at the Port Townsend Farmers Market — or maybe at local events such as the Wooden Boat Festival, Low Tide Festival, the Juan de Fuca Festival, the Kinetic Sculpture Race and even Chimacum’s Finnriver Cider Garden. Yesango Marimba Ensemble has also performed at Zimbabwean music festivals in Victoria, B.C., Port Townsend and Seattle, and they have also graced the Oregon Country Fair. This Sunday’s performance will be Yesango’s first appearance at the Chimacum Farmers Market.
From Our Vendors
Hopscotch Farm's Dilly Beans have arrived and Meghan will be bringing the first batch of the year to the Port Townsend Wednesday Farmers Market this week. She will also have pickled beets and zucchini, relish, and jam, in addition to lots of fresh veggies (salad mix, beets, plums, Sungold tomatoes, basil, and more). Also, Meghan will not be at the market next week (8/21), so be sure to stock up now!
Tomatoes are the superstar this week at Red Dog Farm! Potatoes, too, are here in abundance: yellow and red fingerlings, purple-skinned huckleberry gold, and German butterball. And don't forget strawberries, cucumbers, zucchini, salad mix, and much more!
Get Inspired: Two Recipies Featuring Local
By New York and Port Townsend chefs, Rachel Jensen and Victoria Gilligan
I recently had the pleasure of attending a special dinner and movie event hosted for Rose Theatre members at the Starlight Room (Thank you Rocky for the invitation and for your farmers market sponsorship). We watched the movie "City of Gold," a documentary portrait that takes us into food writer, Jonathan Gold's universe to tell the improbable story of a revolution driven by the palate. Following the movie, we ate an amazing meal prepared by Rachel Jensen and Victoria Gilligan featuring produce from the Port Townsend Farmers Market. Each dish truly brought the grand potential of local flavor to light. Here are a few of the recipes for you to try at home.
Gochujang can be found in most grocery stores in the ethnic or Asian foods aisle.
1-2 bunches red beets
1/2 cup soy sauce or tamari
1/2 cup balsamic vinegar
1 tablespoon gochujang (Korean fermented chili paste)
4 tablespoons toasted sesame or olive oil
juice of 1 lime
salt to taste
Pre-heat oven to 425 F. Wrap whole beets tightly in aluminum foil or parchment and steam/roast until tender, 35-45 minutes for medium and small beets; 1 - 1.25 hours for larger beets. As soon as beets are cool enough to handle, use paper towels or a small paring knife to remove the skins and set aside. In a medium mixing bowl, combine soy or tamari, balsamic vinegar, gochujang, sesame or olive oil, and lime juice. Add salt and additional amounts of any of the above to suit your taste. Slice small beets in half lengthwise and larger beets into quarters or sixths and slip into the bowl with the marinade. Stir to combine, cover and refrigerate overnight. Before serving, stir to redistribute flavors and let come to room temperature.
this is a take on the Thai classic, larb gai, which, of course, features ground chicken. The flavors go especially well with broccoli or broccolini, and yields a similar texture when cut small enough to let the little sprouts separate.
2-3 bunches of broccolini or equivalent weight of broccoli
1/2 cup olive oil
1 head of garlic, sliced or minced
2- 3 tablespoons minced or crushed ginger
4 shallots, peeled and thinly sliced
2- 3 minced fresh chiles and/or hot ground chili powder of choice to taste
1/4 cup lime juice
4 tablespoons fish sauce
3 tablespoons sugar
large handful of torn or chopped herbs - cilantro, basil/Thai basil, scallions, mint
optional: toasted rice powder (made by toasting short-grain rice in a sautée pan over medium-high heat until deep golden brown and grinding in a mortar or spice grinder to a coarse powder)
Wash and cut broccolini into small bite-sized pieces. Reserve in a large mixing bowl. In a separate bowl whisk together lime juice, fish sauce, and sugar and set aside. Heat olive oil over medium-high heat in a sautée pan. Add minced garlic, ginger, shallots, and fresh chiles and fry until garlic and shallots are deeply golden brown. Remove from heat and pour immediately over the prepared vegetables. Mix thoroughly to combine. Mix in fish sauce dressing and chopped herbs and season with additional fish sauce, lime juice, sugar and chili powder to taste. The dish should be a bracing combination of sweet, salty, sour and spicy. Sprinkle with optional toasted rice powder before serving.
About the chefs:
Victoria Gilligan is a hospitality creative based out of NYC and Port Townsend, WA. With over three decades of experience in the luxury hotel and restaurant business, she now travels the globe curating special events for an eclectic and discerning private clientele. For Gilligan, art does indeed imitate life, as what she shares with the world professionally is aligned with her greatest passions and values; to travel, immerse herself in the gifts of nature, and to break bread with others in festive and beautiful environs. In recent years, she has dedicated her expertise to collaborating with the Delhi-based design team, Punit Jasuja Productions. Together they create sophisticated wedding affairs throughout the continent, infusing these highly traditional spectacles with their unique brand of contemporary flair.
Rachel Jensen is an NYC-based chef/artist specializing in private dinners and intimate gatherings. Her explorations a table are informed by a deep reverence for global ancient culinary traditions and the beauty and abundance of the natural world. Outside of creating bespoke, seasonal menus, she carries on as a peripatetic eater, multi-disciplined maker, and aspiring backpacker.
Jefferson County Farm Tour Welcomes Volunteers
September 21st & 22nd
Volunteering for Farm Tour is a great way to make a connection to a local farm, support local agriculture, and be part of an awesome local tradition! There are 19 incredibly diverse farm sites on this year's Farm Tour, showcasing the bounty of our county! Volunteers are a vital part of Farm Tour. Volunteers do not need to know anything about farming, and they will be provided with training and all the materials necessary, including a chair! Volunteers help support Farm Tour by spending 3.5 hours on one farm, and:
Welcoming guests to farms
Tracking the number of visitors (both the total number of Farm Tour participants and the visitors at each specific farm site)
Offering directions (in collaboration with farmers)
Giving and collecting donations, evaluations, and (new this year) land-inspired poetry!
ANYONE can be a Farm Tour volunteer! Volunteers receive a $10 Coupon to any WSU class/workshop, as well as a Farm Tour tote bag!
Click here to be a volunteer! Check out Farm Tour's new website to see all the farm sites at GetOnTheFarm.org Contact email@example.com for more info.
Check out the 2019 Farm Tour video about Kodama Farm and get excited for Farm Tour!
Wording the Land
Wording the Land is coming up as part of the Jefferson County Farm Tour. This new project connects the art of poetry with the art of farming. On September 21 and 22, the public will be invited to write and submit poems inspired by their experiences with 'working lands' and local food. Selected poems will be published in a booklet to highlight the connection between language and place, and to celebrate our relationship to local farms. Proceeds from the sales of the poetry booklet will go to benefit the Jefferson County Farmers Markets food access programs. Wording the Land is a partnership with the Jefferson County Farmers Markets and Finnriver, with support from the Port Townsend Arts Commission.
Here's How it Works:
During Farm Tour weekend (9/21-9/22), look for the Wording the Land display at the welcome table for each farm and find pencils, papers, and prompts. Write a poem or thought generated by your experience at the farm -- focused on the landscape, plants, produce, farmers, etc. Submit your poem in the drop bucket at each farm or email it by the end of September 2019 to firstname.lastname@example.org for the chance to be published in the 2019 Wording the Land chapbook. All submissions welcome! Finnriver will also be hosting poetry workshops and activities throughout the Farm Tour weekend to encourage writers!
See you at the Market Wednesday, Saturday, and Sunday! ~ Amanda Milholland