Port Townsend Saturday Farmers Market Opens April 2nd

Opening Day

The opening day of the Port Townsend Saturday Farmers Market is only three Saturdays away on April 2nd, 2016.  This year marks the 24th season on the Port Townsend Saturday Farmers Market. Washington State Department of Agriculture Director, Derek Sandison, and Port Townsend Mayor, Deborah Stinson, will officially open the market with a red ribbon cutting at 9 am.

The market’s annual goat parade will follow the ribbon cutting with baby and adult goats from Harmony's Way Farm and live music by Otto and Kristen Smith. Chef Arran Stark of Jefferson Healthcare will provide a chef demo at the event featuring local, seasonal produce. 
The Port Townsend Saturday Farmers Market will have about 70 vendors this year; over 20 produce, meat and dairy farms; three artisan cheese makers; four craft alcohol producers; and a wide selection of prepared artisan food and art and craft vendors. Some of the new farm and food businesses at the market this year include: PT Pops serving up popsicles with local fruit, Bainbridge Vineyard, Chimacum Valley Dairy, One Straw Ranch and E + M Seeds. New art and craft vendors include: Ivy Glass, Sol Food, the Chain Maker and Salt Creek Studios.
We have some great events in store for our Port Townsend and Chimacum farmers markets this year, including: opening day at the Port Townsend Saturday Farmers Market, Artisan Food Festival on May 28th and Kids Days the first Sunday June through October at our Chimacum Farmers Market.

Cedar Root Folk School will be offering artisan food making classes during the Artisan Food Festival. You can sign up for classes now at: 

http://cedarrootfolkschool.org/port-townsend-artisan-food-festival-3. Classes include: seasonal cooking with Arran Stark, pickle making with Mama's Harvest, cheese and yogurt with Mystery Bay Farm, hard cider with Finnriver Farm and fermented foods with Midori Farm. 

Stories from our vendors are something else to look forward to this season. Throughout the season I will highlight our vendors in the newsletter. This week read about Cape Cleare Fisheries. It was my pleasure to visit many of our vendors this winter and learn more about who they are and what they do. We have so many amazing people bringing produce, artisan food, and arts and crafts to our markets. Stay tuned for their stories.

Volunteers play an important role in the success of our markets and special events. We are seeking volunteers to assist with set up and break down of our markets as well as with special events. Please contact me if you would like to join us as a market volunteer.

On behalf of the Jefferson County Farmers Market Board of Directors and vendors, I want to thank our new and returning season sponsors. Thank you to our returning sponsors Jefferson Healthcare, Port Townsend Chiropractic, Port Ludlow Resort, Kitsap Bank, Kitsap Credit Union, Ravenscroft Inn and Aldrich's Market. We warmly welcome our new sponsors Organic Valley Dairy and Kristin Manwaring Insurance. With support from these partners and individual donations we are proud to bring you three vibrant farmers markets and our Gimme5 food assistance matching program.

See you at the PT Saturday Farmers Market on April 2nd!

~Amanda Milholland

  JCFM Director

A Fisherman’s Story:
 Sail-ho on the Cape Cleare!

At the Port Townsend Saturday Farmers Market look for the bike with a cooler-trailer bringing fresh fish from Cape Cleare Fisheries.  Pam, Sandra, Rick Oltman or one of their friends bring frozen and smoked salmon, lox, albacore tuna and ling cod to the Port Townsend and Coupeville farmers markets by bike each week.

Oltman, the owner of Cape Clear Fisheries, attended Evergreen State College in Olympia, WA in the 1970s. He studied energy systems, science, and marine history. Rick and his classmates designed and built a sailing fishing boat as one of their class projects.

When Rick was in school it was a time of transformation in Washington State with the Boeing crash in Seattle and the economy in recession. “Things get imprinted on you at different ages. You can get entangled in them or grow from them,” says Oltman. He saw fragility in the high tech world and chose a path that allowed him to have a closer relationship to his food, and the elements of wind and water.

Oltman was not the only Evergreen grad drawn to Port Townsend.  Other “Greeners” from his marine oriented college program came because of the Port Townsend boat building community. “I came here because you could buy five acres and build a boat on it,” says Oltman. “It was affordable and it was also a perfect hopping off point to sail to Alaska.”

Oltman is a man of innovation and artistic vision. Everywhere around his property and business you can see evidence of this, from the hearts cut into the wood shingles on one of his out buildings to the mermaids on bicycles riding across his canned fish. His workshop is heated with warm air pulled out of his fish freezer, which also warms a pond on his property. Rick is always looking for creative ways to reduce his carbon footprint.

From 1990 up until 2012, Oltman fished from Washington State to Alaska on his diesel-powered troller named after Cape Cleare Alaska.

Since his first boat building experience at Evergreen, Oltman has dreamed of having his own sailing fishing boat. In 2013, Oltman made the leap from diesel to sail power. He purchased an 80-foot, fiberglass schooner sailboat, the Mystere, built in Port Townsend in the 1980s. Now renamed Cape Cleare, Rick and local contractors are rebuilding this boat in the Port Townsend Boat Haven to hold 12 to 15 tons of salmon or 20 tons of albacore tuna. Cape Cleare’s large freezer will allow Rick to clean and immediately freeze fish on board and sail it back to our community instead of using fossil fuels.

Rick hopes to sail this season to Alaska on the new Cape Cleare.

Thank You For A Wonderful 2015 JCFM Season!

PT Saturday Farmers Market Opens April 2, 2016

The last day of the 2015 Port Townsend Saturday Market was December 19th. Local farmers, artisans, and the Jefferson County Farmer’s Market staff and Board of Directors (JCFM) thank you for shopping at the Port Townsend and Chimacum Farmers Markets in 2015!  Supporting local food growers and artisans that sell at our markets is a nutritious way to strengthen local small businesses.

Your patronage in 2015 helped over 75 local farmers and artisans sell more that $1 million in sustainably produced food, goods, and services. Purchases made at our markets ripple out into our local economy making jobs. With your support, sales at our farmers markets have risen 5% since 2014!  

Long time JCFM Director, Will O'Donnell, passed the torch to new Director, Amanda Milholland, on Halloween 2015. Will, thank you for seven years of leadership. Your vision and drive have helped the Port Townsend and Chimacum markets grow into the thriving community hubs they are today.

From all of our families to you and yours, thank you for shopping at our markets in 2015! We wish you a happy New Year and look forward to seeing you next year!

Amanda Milholland, JCFM Director

In addition to being a dedicated shopper, please consider jumping in to strengthen what’s going on:

GIMME5:  Through our Gimme5 program, JCFM provided over $11,000 in food assistance to low-income shoppers this year. Gimme5 matches existing Supplemental Nutritional Assistance Program (SNAP), Women Infants and Children (WIC) and Senior WIC benefits and helps families take home more farm products. This program increases community access to healthy foods while supporting farmers. Please consider making a tax-deductible donation to JCFM’s Gimme5 program in 2016. Individual donations as well as contributions from Jefferson Healthcare, and United Good Neighbors make this program possible.
In addition to the support of our shoppers, our very generous season sponsors make our markets possible.  They believe in our mission and help us continue to be one of the most innovative and successful small-town markets in the state. We thank Aldrich's Market, Jefferson Healthcare, Kitsap Bank, Port Townsend Chiropractic, Ravenscroft Inn, Kitsap Credit Union, Port Ludlow Inn, and KWA Homecare. Please contact Amanda Milholland to join our sponsors.

BECOME A JCFM BOARD MEMBER: Interested in serving on the Farmers Market Board?  The market board meets the second Thursday of each month.  Email Amanda if you are interested in learning more.  

BECOME A SUPPORTING MEMBER OF THE MARKET: We rely on community memberships to help bring you these amazing markets and we rely on community members to serve on our nonprofit board and to volunteer on site.  Click here to sign up today!

Thanksgiving Farmers Market

Bumper harvests just in time for Thanksgiving

Thanksgiving has its roots in the tradition of sharing the harvest. What better way to bring the autumn harvest to your table than to buy it directly from local farmers this coming Saturday? After a hotter and dryer than normal summer, Jefferson County Farmers have been experiencing an abundant fall. The temperature this fall has gradually cooled, causing crops to build up their cell walls and natural sugars in preparation for the frost. This means that carrots, beets, broccoli, potatoes, squash, Brussels sprouts and your other fall favorites grown locally are especially delicious this year. Unlike last year when the warmth of summer ended abruptly in fall frost, the more gradual cooling as well as hot summer days have caused fall harvests to be particularly bountiful. Delicious veggies in abundance! What more can we ask for on our Thanksgiving tables? 

At the Thanksgiving Saturday Market you will find all shades of potatoes from buttery white and yellow to purple and red, pumpkin for your pie, squash, carrots, beets, kale, salad greens, onions, garlic, ginger and cranberries as well as merry making hard cider and wine. 

Don’t let the weather stop you from coming to the market. Java Gypsy Coffee House serves up hot drinks, which are great hand warmers in addition to heating up your overall temperature. My favorite hand warming drink this season is chai. The spices remind me of pumpkin pie, which in turn reminds me of Thanksgiving. Happy Thanksgiving and see you at the market this Saturday from 10 am to 1 pm. - Amanda Milholland

SpringRain is bringing many things to brighten up any harvest feast. We will have our famous pepper jelly, which pairs beautifully with chèvre for an appetizer. We will also have all our other jams, which make great sauce for cheesecake. For bakers, we have three different types of cooking pumpkins for pies and scones. At the farm we love to make pie from Kabocha squash. For those folks who just don't want a turkey, we will have fresh organic chickens ready to roast on the big day along with lots of tasty potatoes and winter squash.
Onatrue Farm: It was a stormy week at Onatrue Farm. Two summer hoop houses were destroyed. Bummer! At least the ginger house is safe and sound.
It has also been a busy week at Onatrue Farm. We have been enjoying many quick and easy one pot meals. Premium frost-kissed, young, sweet and tender kale is our number one veggie this time of year. Just chop it up fine and toss it in everything, from spaghetti sauce to pizza sauce, from soup to salad. I mean everything!
This week we will be bringing a plethora of greens and roots, along with winter squash, garlic, ginger, hot peppers and lemongrass to make some warming dishes in the kitchen next week.
Red Dog Farm farmers, dogs, plants, worms and all have much to be thankful for this year. Our market customers are top of our list! This week, we are hoping for some nicer weather for you and us at Saturday market.
To dress your Thanksgiving table we’re bringing salad mix, spinach, arugula, cabbage, radicchio, endive, cilantro, mustard, dandelion, parsley, kales, collards, chards, onions, shallots, garlic, winter squash, pie pumpkin, Brussels sprouts, leeks, carrots, parsnips, Jerusalem artichokes, radishes, fennel, celeriac, turnips, rutabaga, beets, and potatoes. Hope to see you Saturday! Thanks for stocking up on local food for your thankful feast!
Bloom Creek Cranberry Farm will be at the Saturday market with plenty of fresh cranberries as well as recipes to share. When you make your own cranberry sauce for Thanksgiving there are so many ways to make it unique and delicious.