Eat Local, Drink Local

PT Saturday Farmers Market

Open April-December 17, 9am-2pm, Tyler St.

Chimacum Farmers Market

Open June-October 30, 10am-2pm, Chimacum Corner Farmstand

Welcome to October

We have entered fall in Jefferson County. Our deciduous trees are transforming with the shorter, cooler days, their leaves turning from green to warm brown, orange, crimson and yellow. This is our time to savor the remaining tomatoes, peppers, eggplants, summer squash and cucumbers available at our local farmers markets. We are entering the season of leafy greens, winter squash, root vegetables, apples and pears.

Last week at market I was amazed by the beautiful assortment of cauliflower, romanesco and broccoli. You are in luck. This week there will be plenty of broccoli, orange, purple and white cauliflower and romanesco at market. One of my favorite ways to enjoy these brassicas is roasted. Roasted vegetables make a great side dish or a wonderful addition to a green salad. Here is a simple recipe to try at home:

Directions:

  1. Preheat oven to 425 degrees F
  2. Separate one head of romanesco or cauliflower into pieces
  3. Optional, coarsely chop one fennel bulb and add it to the romanesco/cauliflower
  4. In a medium bowl toss romanesco/cauliflower with 1-2 tablespoon/s of olive oil or a mild-flavored cooking oil like safflower, sunflower or canola
  5. Season with salt
  6. Optional, chop or press 2 cloves of garlic and add them to the tossed vegetables
  7. Spread the romanesco/cauliflower onto a baking sheet
  8. Roast in the preheated oven until tender, 15 to 20 minutes

October is the final month for 2016 Chimacum Farmers Market season. While the Port Townsend Saturday Farmers Market is open until mid-December, the final day of the Chimacum Farmers Market is October 30th. The Chimacum Market closing day will be a spooky one. We will celebrate Halloween with a costume contest and trick or treat with our market vendors for local vegetables.

This weekend we have great activities for kids and families at the Port Townsend and Chimacum Farmers Markets. On Saturday the Port Townsend Public Library will host Storytime starting at 10:30am. Following Storytime at 11:30am, local musician and poet, Nan Toby Tyrrell, will assist children with poetry writing. On Sunday, the Chimacum Farmers Market is hosting the last Kids’ Day this season. Kids, families and kids at heart, you don’t want to miss this opportunity to play, get your face painted, hear stories, listen to live music by Liv Crecca, take part in Kids' Open Mic and sit on a Red Dog tractor.

Upcoming Events/Music:

  • 10/1 Port Townsend Saturday Farmers Market: Music by Happenstance 10am-1:45pm, Storytime by the Port Townsend Public Library 10:30-11:30am, kids poetry with Nan Toby Tyrrell 11:30am to 12:30pm
  • 10/2 Chimacum Farmers Market: Kids’ Day, music by Liv Crecca and Kids' Open Mic, Storytime by the Jefferson County Public Library
  • 10/15 Port Townsend Farmers Market: Kale Day 9am-2pm, chef demo by Arran Stark 9:30-11am, music by Maray Fuego
  • 10/30 Chimacum Farmers Market: Closing Day of the Chimacum Farmers Market, trick or treat and costume contest

Eat Local, Drink Local

Piper Corbett, Robert Horner and Propolis Brewing

Propolis Brewing, established in 2012, is part of a renaissance in beer making. In a changing world where “craft brewing” can be an ambiguous term used by larger national labels to describe their mass-produced brews, Propolis co-owners, Piper Corbett and Robert Horner, are getting back to the roots of brewing. This Port Townsend couple is passionate about quality food, drink and community, all of which they are working to foster through their business. 

Robert, originally from England, started brewing for himself over a decade ago to fulfill his own love for great beer. An architect and public artist, Robert was drawn from his home turf in the Midwest to Seattle for work. It was the quality of life and environment that drew him still further northwest to Port Townsend in 2010.

Piper, a Port Townsend native who moved to New York and San Francisco for college and worked, was drawn home by a similar love for the life-style and natural world of the Olympic Peninsula. “I’m really inspired by what grows, what’s native," says Piper. "I am here because it is lush and vibrant. I love our gardens. I love how we eat.”

Piper explained that many “craft brewers” have gone the way of former small organic and specialty food companies. They have been bought up by mega food businesses, which benefit from the positive reputations the small companies have earned while sourcing their ingredients as cheaply as possible. These businesses may brew in the Pacific Northwest but are owned by national and international companies with profits leaving the state and, sometime, even the country.

Farmers Market shoppers choose to buy directly from our local farmers in large part because we want to know where our food comes from as well as experience greater assurance of its quality and freshness. We also want to support local entrepreneurs and our economy. Piper and Robert urge us to extend the same values to what we drink. Piper says, “Eat locally and drink locally as well.” 

While larger label "craft breweries" are force carbonating their beers for quick turn around, Propolis beers are barrel-aged for two months to two years to achieve carbonation and their complex and delicate flavors. Propolis is drawing from the long history of Belgian and English beer as food and medicine. Old-world ales were referred to as “gruits” and were created from various malted grains and bittering herbs. They were valued for their anti-septic, anti-bacterial and anti-viral properties. Like the beers of old, Propolis beers contain locally foraged medicinal herbs, berries and 100% Certified Organic Pacific Northwest malted barley and wheat, as well as organically sourced spelt, oats and rye. Beers on tap this week at the Propolis Taproom incorporate locally foraged spruce tips, lemon balm, chamomile, lavender, sage and yarrow.  

Propolis' unique approach to beer making is gaining notoriety regional as well as nationally. This month they were recognized as one of nine up-and-coming beer pioneers to watch by Zagat magazine. They received gold and silver Washington Beer Awards in 2015 in the American-Style Brett Beer category and bronze for Herbal and Spiced Beer. Their Beltane beer won gold in the American-Style Brett Beer category in the 2014 Great American Beer Festival.

In addition to bringing us award winning beer, Piper and Robertjoined their artistic talents this past fall to create a taproom that reflects their vision for inviting and fostering community. This space incorporates their love for the natural world with an abundance of plants. Fittingly, it is also where they now brew their ales with ingredients that celebrate our local environment. Located on Jefferson Street by the Port Townsend Boat Haven, the Propolis Taproom is open Wednesday through Sunday. Visit their website for their hours of operation. They also offer their space for private events by reservation.

I asked Robert and Piper to recommend a beer to go with the roasted vegetable recipe included in this newsletter. They recommended their Granum five-grain Saison Brett. Find Propolis at the Port Townsend Saturday Farmers Market for a sample of their ale, visit their taproom or look for them at the Ballard Farmers Market. Learn more about Propolis at their website.

From Our Vendors

Serendipity Farm

 will be bringing lots of green beans, by the pound and by the case, tomatoes, carrots, onions and salads along with beautiful fall bouquets and winter squash. We will offer tastes of our salad dressings, pesto, fresh salsas, and other items.

Red Dog

 is bringing a full spectrum of winter squash again this week. We are also adding some new fall friends to our weekend roster: purple radishes, watermelon radishes, celeriac, russet potatoes, and green tomatoes. Cauliflower is in abundance and will be on sale again. Fall is in the air! Time to make some soup, stock or stew!

Autumnal Equinox and Kale Day

 
We made it to the Tomato Taste Off just in time for the slow wind down for tomato season in Jefferson County. Many of our farmers still have plenty of tomatoes and will have them for weeks to come. However, farmers who grow tomatoes outside, without the protection of a greenhouse, are saying their goodbyes to the beloved crop as fall rains begin.
 
Yes, you heard me say it, “fall rains.” Before we make it to our next farmers market this Saturday, we will reach the Autumnal Equinox on September 22nd. This  official summer end date is a unique time of year when day and night hours are approximately equivalent. It is also a traditional harvest and planting time for farmers. Summer crops are removed from the fields and replaced by winter greens, cabbage and overwintering peas and beans, as well as hardy root vegetables. You can still find delicious summer cucumbers, zucchini, basil, eggplant, and hot peppers at market. However, kale, chard, cabbage, salad greens, carrots, beets, apples and pears are more prevalent on our local farms this time of year.
 
With the change of season at hand, this is your last chance to preserve summer crops for the fall and winter months ahead. As a working mom, I have a new appreciation for my crock-pot. Using a crock-pot can save time when preserving and preparing applesauce, stewed tomatoes and hardy soups. I have been using our crock-pot to slow-cook tomatoes and make apple and plum butter. Here is a simple
applesauce recipe. When using our sweeter varieties of local apple, I have been leaving the sugar out of my applesauce.
 
Once made, there are a couple of great ways to save applesauce, stewed tomatoes and other seasonal foods. Many of these delicious foods can be canned using a
water bath canning method. However, if you are short on time and have the freezer space, you can also freeze home-cooked soup, sauces and jam as well as raw and blanched fruit and vegetables. Here is a helpful guide to freezer preservation.
 
Kale Day is coming up at the Port Townsend Saturday Farmers Market. Ever wonder what to do with all that kale? Come get inspired by just how many ways you can cut this leaf: salads, slaws, pies, and more! On October 15th, we will appreciate this cruciferous vegetable with prepared food vendors featuring it in their cooking and a chef demo by rock star chef, Arran Stark. Kale is ranked among the top 10 of the world’s healthiest foods due to its cholesterol lowering, cancer risk reducing, detoxifying and nourishing properties. Do we need any more reasons to celebrate kale? Here is one more; it is delicious!
 
See you at the market. ~ Amanda

 

photo by Piper Corbett

Meet Trudy Davis and Eaglemount Wine and Cider
 
Long-time Jefferson County residents, Trudy and Jim Davis, officially started
Eaglemount Wine and Cider in 2006 just off of Eaglemount Road in Chimacum, WA. A scientist by training, Trudy was moved to make cider when she and Jim purchased one of the original Eaglemount homesteads in 1996. Their 20-some acre property came with a rustic cabin and more than 20 130 year-old heirloom apple trees. When purchased by the Davis family, the property’s much neglected trees were heavy with Gravenstein, Winter Banana, Winesap, Jonathan, Greening, Roxbury Russet and other heirloom apples, just waiting for Trudy’s experiments in cider making.
 
After their purchase of the property, Trudy and Jim slowly built their hobby into a business. In addition to the original trees, they planted French and English varieties of cider apples, converted their root cellar into a wine cellar and part of Jim’s wood shop into a place for aging cider. In 2006, when Eaglemount Wine and Cider opened for sales, Trudy was making equal parts cider and wine using apples from her homestead and grapes from small eastern Washington vineyards. At that time, she had only a 30-gallon stainless steel tank in which to age her cider. In 2007, Eaglemount joined the Port Townsend Saturday Farmers Market where they introduced many customers to hard cider for the first time.
 
Over time, Trudy's approach to wine and cider making has evolved from careful science to intuitive craft. She holds a bachelor's degree in biochemistry from the Evergreen State College and a master's in environmental health toxicology from the University of Washington. Trudy’s science training prepared her for the rigorous work of measuring, testing and experimenting to create excellent ciders and wines. With 10 years of experience under her belt, she can now create award-winning wines and ciders using her senses of smell and taste as guides as well as her observation skills. They have consistently won Gold and Double Gold Seattle Wine Awards since 2012. Visit eaglemountwineandcider.com for a full list of awards.
 
Today, Eaglemount makes about 7,000 gallons of cider a year as well as more than half a dozen red, white and port-style wines. While Trudy and her small team continue to make wine and cider at their Eaglemount Road location, their tasting room has moved to the Palindrome at Arcadia, just off of Jacob Miller Road in Port Townsend. Long-time Port Townsend folks know the Palindrome as a dance hall and gathering place. After year of sitting unused, the Palindrome is again becoming a place to gather. You can visit Eaglemount’s tasting room Wednesday through Sunday from noon to 5pm.
 
Find wine and cider by Eaglemount at the Port Townsend Saturday Farmers Market, Chimacum Corner Farmstand, Port Townsend Food Co-op, Seattle Whole Foods and Metropolitan Market in Seattle. Their wines are also featured at Sepia, a Michelin Star restaurant in Chicago, IL as well as at Willow Inn on Lummi Island, WA. Stop by their booth between the River Run Farm and SpringRain Farm booths for a taste of wine and cider.
 
From Our Vendors

The beauuutiiifulll green Savoy cabbage is Nash's veggie of the week. We also have red and green cabbage and a red savoy if you’d like to pick up a cabbage variety. The Savoy is yummy sautéed with garlic and onion. It also makes a great coleslaw as it's crinkly, rippled texture holds sauce well. The Savoy is not as dense as the red and green cabbage and has a mild, tender flavor. While you’re at the market, we’ve got beautiful broccoli this week, leeks, lots of carrots, bulk and bunched beets, all sorts of kale, flat and curly parsley, celery, and other goodies. Stop on by. Say "hi" and pick up some Nash veg.

Red Dog is bringing our first winter squash of the season! Nine varieties: Acorn, Buttercup, Carnival (sweet dumpling), Delicata, Hubbard, Kuri, Pie Pumpkin, Spaghetti, and Thelma Sanders (buff-colored Acorn-shape that tastes like sweet potato!) will grace our booth on Saturday and Sunday. We are super excited to make the switch from strawberries (yes, they are finally done) to sweet, satisfying winter squash. Hope you will be too!

Autumn is Coming

Over the last couple of weeks the weather has started to cool, the rains have come, days are shorter and the air feels crisp. Apples, which ripened early this year, continue to fall from the trees around Jefferson County. We are slowly making the transition from having an abundance of summer squash at the Port Townsend and Chimacum Farmers Markets to soon seeing winter squash in its place. Local corn has made its debut at market and strawberry harvests are wrapping up at our local farms. Each warm sweater dug from my closet is like the ticking hand of a clock, reminding me that we are approaching autumn this month.

This is a special time of year in Jefferson County where we have a lingering abundance of local summer crops and fall crops ripening simultaneously. In this temperate climate, we are fortunate to have the opportunity to preserve the summer harvest on these cooler days when rain and gray often inspire us to spend time inside. Now is the time to can beans, and make pickles, applesauce and salsa. Preserving local produce gives you the opportunity to save the foods you most love picked at the peak of their ripeness for the cold months ahead. When you can, dry or freeze local foods you control the ingredients and are able to ensure your food doesn’t include preservatives, extra salt or sugar.

If you are new to preserving food but want to give it a try, I recommend starting with a simple project such as applesauce or, my favorite, dilly beans. If you like dill pickles you will love dilly beans. Using a similar recipe to that used for pickling cucumbers, you can make delicious, crisp canned green beans. Dilly beans are a great addition to salad or sandwiches. They are also a yummy snack on their own. Here is a recipe to try at home.  

Upcoming Events and Music:

  • 9/7: Music by Free Radicals at the PT Wednesday Farmers Market, 2pm to 6pm, Polk Street
  • 9/10: Music by the Tremont Trio, PT Saturday Farmers Market, 10am to 1:45pm, Tyler Street
  • 9/11: Music by Selkie Girls, Chimacum Farmers Market, 10am to 2pm, Chimacum Corner Farmstand
  • 9/14: Closing Day of the PT Wednesday Farmers Market, 2pm to 6pm, Polk Street
  • 9/16: Farm Tour Kick Off Party
  • 9/17: Tomato Taste Off at the PT Saturday Farmers Market, 9am to 2pm, Tyler Street
  • 9/17-9/18: Farm Tour

Meet Amy and Roberto

The Silver Alchemist and Assistant Market Manager

This year marks the 12th Port Townsend Farmers Market season for Roberto Costa Ribeiro, Amy Costa Goetz and their children, Camilla and Micah. Roberto, the Silver Alchemist, vends hand-made silver jewelry at the PT Saturday Farmers Market. Most of you know Amy by face if not name. She is the PT Wednesday Farmers Market Manager and the Saturday Farmers Market Assistant Manager.

Roberto and Amy met about equal distances from their hometowns when traveling in Guatemala 20 years ago. Amy, originally from Marrowstone Island, and Roberto, from Brazil, were each traveling with friends when they met in a small bar in Panajachel, Guatemala. They were charmed by each other and from that point forward, Amy and Roberto wove their paths together. They lived for two years in Guatemala, where their daughter, Camilla, was born. From there they moved to Brazil for five years.

While traveling, Roberto worked as a jeweler and sculptor of gnomes.  They didn’t have much, but they had each other.  Amy remembers calling her mom to tell her about Roberto. When asked, Amy explained, “Of course he has a job, Mom. He makes gnomes and sells them on the street.” In Brazil, Roberto sold jewelry at a craft market. The large community of vendors soon became extended family for Amy, Roberto and young Camilla.

Amy and Roberto had $120 to their names when they moved from Brazil to Amy’s old stomping grounds in the US. It took them a while to integrate into their new home. Amy had lived out of the country while the Internet was established and took off. Roberto didn’t speak English. Their shared language for many years was Spanish, a second language for both of them. Over time, Roberto learned English, Amy got an email address and they slowly built a life for themselves in Port Townsend.  

In 2004, Roberto was accepted as a vendor at the Port Townsend Saturday Farmers Market. Amy and Roberto see this as an important turning point for them. They found their niche. Once again they were in a community of artists. Today, Amy and Roberto are raising their second child, Micah, age three, with a similar extended family of entrepreneurs and artists as that which nurtured Camilla in Brazil. Micah is at home in the PT Farmers Market booth and playing among market stalls.

At the PT Saturday Farmers Market, Roberto sells jewelry, which he makes using simple hand tools he and Amy brought from Brazil. While many jewelers buy silver wire, Roberto starts each piece from scratch melting down small pure silver casting grains using a flame torch. He is very conservative and environmentally-minded with materials, saving and melting down small scraps of silver from one project for the next and using lemon juice to clean tarnished metal. He creates original designs through the labor-intensive process of melting, casting and stretching pure silver through a hand-crank press. Every clasp, hoop, post and bezel on each piece of jewelry is entirely hand made. It takes Roberto a whole week to make a dozen or so sets of earrings, each of witch is unique.

Amy was first a fixture at the Port Townsend Farmers Market in Roberto’s booth. In 2010, she joined the small Jefferson County Farmers Market team as an assistant at the Saturday and Wednesday Farmers Market booths. Today, Amy is a friendly face at our markets and a trusted resource for our vendors. She assists with market management and bookkeeping. Amy explains, “I am a vendor as much as I am a Market employee. I work for the vendors and their success.”

You can find jewelry made by Roberto at the Port Townsend Saturday Farmers Market and at Gallery 9 in downtown Port Townsend. Look for Roberto in the middle row of the market across from Propolis Brewing. Introduce yourself to Roberto this Saturday and see his most recent designs. Also, come by the market booth and say “Hi” to Amy.

From Our Vendors

Nash’s veggie of the week is fruit! They have crisp pears and green and red Gravenstein apples grown in beautiful Dungeness Valley. It’s September already and a great time to make apple and pear butter or to can apple or pear sauce. Maybe pie filling? For a ready to go pie filling, try prepping your apples, toss them with your other pie ingredients in a plastic bag, place the bag in a pie dish and then freeze. After frozen, remove the pie plate. When you need a quick filling, you'll find it ready to go in your freezer. Just place the frozen filling in your dough and add a few minutes to your bake time.

In addition to apples and pears, Nash’s has a full spread of carrots, including: bunched, 5lb bag and their 15lb bag of juice carrots. Along with carrots, they have kale, chard, arugula, spinach, beets, cucumbers, savoy cabbage, red and green cabbage, corn, leeks, red onions, parsley and tomatoes!!

Look for local corn at the Dharma Ridge and Onatrue Farm booths. Yum!

Mystery Bay Farm now has their Cajeta goat milk caramel sauce at the PT Saturday Farmers Market. Come by the Mystery Bay booth for a taste. It is delicious on apples and just about anything else.

3 Markets, 3 Days, 3 Locations

Wednesday on Polk St., 2pm to 6pm

Saturday on Tyler St., 9am to 2pm

Sunday at Chimacum Corner, 10am to 2pm

Photo: Carmen Tracer, Green Gables Farm

Discovering Shiso

I recently had dinner at a friend’s house and found myself in love with a delicate and strong flavor in the salad she served. What was it? Shiso, also known as Japanese basil, is a member of the mint family. Shiso has large teardrop-shaped leaves with jagged edges. Its flavor is hard to place. It brings to mind basil, mint, cilantro and citrus. However, shiso’s flavor is truly its own. You have to try it yourself to understand the taste of shiso.

A perennial plant that is often cultivated as an annual plant in our temperate climate, shiso has purple-red or green leaves. In Japan the purple-red leaves are used to color pickled plumbs or umeboshi. They give the plumbs a bright red color from their reaction to vinegar brine. Shiso is also eaten in Japan with sashimi, as a pickle and as a condiment for cold noodles. Shiso complements all kinds of dishes from green salad to meat and seafood. Add it to a stir-fry, on top of vegetarian or meat tacos or sprinkle it on cooked meat or tofu.

You can find shiso in bundles at the Midori Farm booth this week at the Port Townsend Saturday and Wednesday Farmers Markets. Midori has both red and green shiso. Farmers, Marko Colby and Hanako Myers, recommend shiso chopped finely in raw cucumber or turnip salads with sesame oil and ume plum or rice vinegar.  They also love to add it to any rice dish, sushi or nori rolls, fish, sauerkraut, dill pickles, and in a basil- shiso pesto. Yum!

Things to look forward to this week include: eggplants that look like they are ready to meet you (see photo below) grown by SpringRain Farm and Orchard, apples and pears from Finnriver Farm, abundant strawberries from Red Dog Farm, local corn and melons from Onatrue Farm, beautiful flowers from Green Gables, Amie's Garden, Serendipity and many of our other local farms, green beans, cucumbers, tomatoes, summer squash, seasonal chevre from Mystery Bay Farm and so much more!

Upcoming Music and Events:

  • 8/24: Steve Grandinetti, 2pm to 6pm, PT Wednesday Farmers Market, Polk St. 
  • 8/27: The Olympic Trombone Orchestra, 10am to 1:45pm, PT Saturday Farmers Market, Tyler St.  
  • 8/28: Howly Slim, 10am to 2pm, Chimacum Farmers Market, Chimacum Corner Farmstand
  • 9/4: Kids' Day, 10am to 2pm, Chimacum Farmers Market, Chimacum Corner Farmstand
  • 9/14: Closing day of the PT Wednesday Farmers Market, 2pm to 6pm, Polk St.
  • 9/17: Tomato Taste Off, 9am to 2pm, PT Saturday Farmers Market, Tyler St.
  • 9/17-9/18: Jefferson County 14th Annual Farm Tour

See you at the market! ~ Amanda

Artist Shirley Moss

Artist, Shirley Moss, the Chainmaker, is a new vendor to the PT Saturday Farmers Market this season. Shirley, originally from Michigan, started making jewelry as a high school student at age 16. Her love for the craft grew into her profession of the last 45 years. Shirley hand-makes intricate sterling silver and gold chains, earrings and other jewelry available the PT Saturday Farmers Market and the Port Townsend Gallery.

Shirley is thrilled to vend at the PT Saturday Farmers Market this year. She loves the community of vendors and market patrons. Furthermore, vending at the market allows Shirley to earn a living from her art. This, in turn, supports Shirley’s continued volunteer work as the full-time Manager of the Port Townsend Food Bank.

Shirley and her partner, Greg Root, started dating 45 years ago. They are, to this day, the loves of each other’s lives. Greg is a helicopter pilot and sailor. It was his interest in living close to the water that brought Greg and Shirley to Port Townsend from Ashland, OR  in 1994.

At age 41, Shirley had heart surgery to repair a hole in her heart, which she had since birth. During the surgery, the surgeon accidentally cut her atrioventricular (AV) node, the electrical conduction system for the heart. Shirley died and was resuscitated on the operating table. The surgeon installed a pacemaker in her chest to replace the function of the AV node. As she healed from surgery and adjusted to living with a pacemaker, Shirley felt like she had aged 20 years overnight. She was tired, out of breath and found herself empathizing deeply with elderly adults. 

From this place of empathy, Shirley started bringing food donations to low-income senior citizens five days a week. She collected food from QFC and delivered it to seniors at the Marine Plaza apartments in downtown Port Townsend. In 1997, Shirley took this work further, becoming the volunteer Assistant Manager of the Port Townsend Food Bank. In 2010, she became the Port Townsend Food Bank Manager, a full-time, seven-day-a-week job. Shirley has a deep personal commitment and love for her work with the Port Townsend Food Bank. 

Shirley was selected as the 2012 Port Townsend Citizen of the Year for her immense commitment to community service. This year she received a Life Time Achievement Award from President Obama for more than 4,000 volunteer service hours given to the community. She has actually given twice that many hours as the Manager of the Port Townsend Food Bank. Read the recent Port Townsend Leader article for more information about her Life Time Achievement Award. We have a generous gem at the PT Saturday Farmers Market, weaving silver and gold into chain.

Introduce yourself to Shirley Moss at the PT Saturday Farmers Market or at the Port Townsend Food Bank. You can find Shirley back-to-back with artist, Kim Thomson, in the center row of the Farmers Market each Saturday.

From our Vendors

SpringRain Farm and Orchard has terrific pasture-raised organic fresh chicken this week.  They are delightfully tasty, and whole birds are a great value.  Meghan has put together some creative ways to get three meals from one bird.  Here is one of her sets of recipes for chicken curry soup, chicken salad, and chicken stir-fry. Or try her chicken enchiladas, tacos, and tomato soup, perfect with heirloom tomatoes.  SpringRain also has frozen organic duck and forage-fed rabbit available for a limited time.

This week Midori Farm will have shiso, basil bunches, shishito peppers, eggplants, lots of tomatoes and fresh shelling beans.

Serendipity Farm has lots of yellow and green Romano beans, Anaheim chilies, eggplants, turnips, salad greens, beets, wonderful summer salad mix, tomatoes, a full array of salad dressings, pesto, fresh salsas, vegan gluten free treats and beautiful fresh summer bouquets.

Nash's Farm: Get your green beans here! This veggie of the week is excellent raw and a crunchy sweet addition to a veggie platter or salad. With the weather a little cooler this week, pick up a few pounds for pickling or canning. Nash's has dill flowers as well for those simple summer dilly bean recipes. Nash's is also bringing you carrots, heirloom and slicing tomatoes, basil (only a week or two left of basil harvest for you pesto makers). Coming down the pike are Walla Walla onions, leeks, kale, chard, pickling and slicing cucumbers and all sorts of beets. Arms full from all these fresh goodies? Pick up a Nash's locally designed and screen printed organic cotton tote bag.

Propolis Brewing has new late summer releases: Litha, Melissa, Granum and Wyrt. Litha is a Golden Saison brewed with spelt, chamomile, lavender and sage. Melissa is a Golden Saison brewed with lemon balm. Granum ia a 5-grain herbal Saison Brett and Wyrt is a Farmhouse Stout. Visit Piper at the Propolis booth for a taste and to learn more about food pairings for these tasty brews.

Red Dog Farm is bringing tons of cauliflower! Super white, beautiful heads have exploded in our fields from all the hot weather last week. Time to roast, mash, pickle, etc. Also, we still have loads of strawberries, beans, basil, tomatoes and other goodies.