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Holiday Market – Sunday, December 4th!

October 21, 2016

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Interested in vending at this years Holiday Market?

$25 for current 2016 BFM Members – Just send in your vendor payment to BFM, PO Box 5662, Bremerton WA 98312 or contact Market Manager, Jess Sappington, at manager@bremertonmarket.com for more details.

$40 for all other vendors – Fill out our 2016-BFM Vendor Application (required) and submit all relevant paperwork with payment to:

Bremerton Farmers Market
PO Box 5662
Bremerton, WA 98312

Or contact Market Manager, Jess Sappington, at manager@bremertonmarket.com for more information/questions.

October 13th Market CANCELED!

October 12, 2016

PLEASE NOTE: Due to the impending inclement weather, the Bremerton Farmers Market has been CANCELED for October 13th, 2016.

After careful consideration for the safety of our patrons and vendors, the Bremerton Farmers Market Board has decided to cancel the Oct. 13th market due to severe weather concerns, including the risk of heavy downpours, lightning, and high winds. We are sad to be missing the final market of the season, but hope you will join us in 2017.

We hope everyone has a nice, safe weekend, and we thank you for your understanding!

Keeping it Hot – Thursday October 6

October 5, 2016

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Warm up your life with some peppers!

Just as it’s getting downright cold here the heat is turning up. Peppers! In fact, even though it feels like things are winding down, at market that’s not so. There is produce galore! Look for a wide assortment of peppers, plus tomatoes, cukes, potatoes, squash of all kinds, lots of fruit like plums and apples, raspberries (!) and pears and more, maybe a little more corn, beets, carrots, herbs, cabbage, greens… you name it! This is the most abundant season for variety and abundance. See you Thursday!

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Can you name everything you see in this happy shopper’s basket? Tip, don’t eat the candles.

Come to market and Thursday will be your favorite day of the week. See you there!


New Market Hours and End of Season!

Due to shorter days, Market hours are 3:30 to 6:30pm until the end of the season.
October 13 is the last day of the 2016 Market season. Boo Hoo!


Vendors for October 6, 2016:

Music:
TBD

Community Organizations:
WSU Master Gardeners

Farms:
Abundantly Green: Organic chicken, beef, pork, free-range eggs, produce
Davis Farm – fresh picked unique fruit and veggies
Gregory Farm / Johnson Orchards: fresh veggies and orchard fruit
High Point Farm – All natural pasture raised meats
Patchwork Gardens – fresh greens and veggies
Rusty Wheel Farm – USDA pork
Short’s Family Farm: USDA beef
Taylor’s Honey Farm: Local honey and bee products
Thong Xiong Garden – Gorgeous flower bouquets and fresh produce

Prepared & Processed Food:
CJ’s Evergreen General Store & Catering – grilled fare, including burgers, Uli’s sausage and… don’t miss the PIE!
Crimson Cove Smoked Specialties – smoked salmon, cheeses and nuts
Jimini’s – lotsa yummy stuff, including fresh MINI DONUTS!
Kettlelishess Corn – Kettle corn in lots of flavors
Laughing Dog Kitchen – gluten free and vegan baked goods
Mad Moose Pizza – Wood fired deliciousness!
Sugar Studios Crepes – sweet or savory flavors

Artisans:
Cleft of the Rock
Diane’s Dezines – Handmade fused glass and beaded jewelry
Rachel’s Copper Creations: copper roses and windchimes
Rengoose Creations
The Local Home – gorgeous candles and homegoods


Recipe of the Week

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Warm Potato Salad
Here’s a yummy, traditional German recipe good for cool-weather. Check our vendors for the potatoes, herbs and bacon you’ll need to make this.

  • 2 1/4#  lbs firm cooking potatoes
  • 2 onions, diced
  • 3 oz fatty bacon, diced
  • 1/2 c vegetable stock
  • 2-3 T cider vinegar
  • salt
  • freshly ground pepper
  • pinch sugar
  • 4 t chives, chopped

1 Wash the potatoes, put in a pan and cover with water. Bring to a boil, cover and cook over low heat for about 20-25 minutes.

2 While potatoes are cooking, peel and dice the onions. Dice the bacon. Fry the bacon over medium so its fat is released. Strain the fat into a small bowl and reserve. Reserve the fried bacon separately. Add the diced onions to the pan and saute for a couple of minutes. Add the stock and simmer for about 5 minutes until the onion is soft. Add the vinegar, salt, pepper and sugar and stir in the bacon fat.

3 Drain the potatoes when cooked and rinse briefly in cold water. Drain again and peel while still hot. Cut into slices and arrange in an oven-proof casserole. Pour the salad dressing over the top and mix well. Let stand for a few hours so the flavors can soak in.

4 Pre-heat the oven to 300F. Check seasonings and add salt, pepper or vinegar if needed. Warm the salad in the oven for 15–20 minutes.

5 Garnish with chopped chives and bacon and serve


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Welcome Autumn! – Thursday September 22

September 22, 2016

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“Autumn is a second spring, when every leaf is a flower”–Albert Camus

The days are getting cooler and shorter, eves downright chilly, and something in the air feels like change is upon us. But shorter days mean warm fires indoors, cool temperatures in the pumpkin patch bring sweetness to our pies, and harvest-time–and all the festivities that come with it–are right around the corner. So many of our autumn celebrations are centered around harvest time, but so few of us these days really experience it. Our food comes from all corners of the world and we buy it packaged at the supermarket, right? Autumn is a glorious time, and at Farmers Market we get to see, smell, taste and feel the cycles of the seasons that are right before us

Market is full of ingredients to cook up an autumn feast! Here are a few of my favorites.

I like to welcome the season by roasting a chicken. Here’s my favorite method.
Corn is still gorgeous, and fall-like in its golden splendor. Toss together a quick autumn succotash by sauteeing corn kernels in butter, with a little chopped shallot and some green beans. Toss with salt and pepper and some fresh herbs. A few of our farmers have delicious corn available.
Bake an apple! Scoop out the core from the top, but leave the bottom intact. Fill the cavity with a mixture of brown sugar and nuts, cinnamon, and a hint of nutmeg. Top with a pat of butter and bake in a pan at 350F until tender, 15-20 minutes.

Come to market and Thursday will be your favorite day of the week. See you there!


Vendors for September 22, 2016:

Music:
Aaron McFadden

Community Organizations:
WSU Master Gardeners
Kitsap Public Health
Bremerton Family YMCA

Farms:
Abundantly Green: Organic chicken, beef, pork, free-range eggs, produce
Davis Farm – fresh picked corn this week!
Gregory Farm / Johnson Orchards: fresh veggies and orchard fruit
High Point Farm – All natural pasture raised meats
Patchwork Gardens – fresh greens and veggies
Pheasant Fields Farm: Local produce, veggie starts, eggs
Rusty Wheel Farm – USDA pork
Short’s Family Farm: USDA beef
Taylor’s Honey Farm: Local honey and bee products
Thong Xiong Garden – Gorgeous flower bouquets and fresh produce

Prepared & Processed Food:
Cafe Kai – NEW! Try kahlua pork & cabbage, spam musubi, turkey panini, luau stew, rice, croissant French toast (items will vary from week to week)
CJ’s Evergreen General Store & Catering – grilled fare, including burgers, Uli’s sausage and… don’t miss the PIE!
Crimson Cove Smoked Specialties – smoked salmon, cheeses and nuts
Jimini’s – lotsa yummy stuff, including fresh MINI DONUTS!
Kettlelishess Corn – Kettle corn in lots of flavors
Laughing Dog Kitchen – gluten free and vegan baked goods
London Maid Crumpets – fresh crumpets to-go or try one griddled with sweet or savory toppings
Mad Moose Pizza – delish wood-fired pizza
Mama Suzys Sweets & Treats – cookies and other baked goods
Sugar Studios Crepes – sweet or savory flavors
Tamgo Jams – we’ll have all of your favorite jams:  Pear Butter, Peach Jam, Strawberry Jam, Blackberry Jam and Blueberry Jam, as well as some gift-packs.

Artisans:
Cleft of the Rock
Diane’s Dezines – Handmade fused glass and beaded jewelry
Rachel’s Copper Creations: copper roses and windchimes
The Local Home – gorgeous candles and homegoods
Westridge Art – bringing a variety of locally-written

Let’s Celebrate Healthy Communities!

September 14, 2016

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This week is Healthy Communities Day at Market!

This week we’re spotlighting some of the great organizations in our community that help us live healthier lives. Have you noticed that the Kitsap Public Health District comes to Market each and every week with info and tools to help you make great nutrition choices? KPHD is a strong supporter of our Market because fresh, local food is the first step toward good health.

This week’s other Healthy Community supporters include: Viva Flow Yoga, Bremerton Community Services Office (CSO), Kitsap Regional Library – with Violet the Bookmobile, Cyndislight Massage, the Alzheimer’s Association, Lindquist Dental, and Chef Monica Downen from Monica’s Waterfront Cafe & Bakery!

Market is full of ingredients to cook up a healthy feast! And to show you how, Chef Monica Downen will be giving 2 demonstrations as part of our CHEF AT THE MARKET program! Come watch the action at 5:00pm & 6:00pm – near the center of the market.

And don’t miss out on YOGA AT THE MARKET! For the very first time, we will have yoga at the farmers market, led by Viva Flow Yoga!  This session starts at 5:30pm, and Carla Lundgren, owner of Viva Flow, will be leading a 45 minute Fun “Farmers Market” Flow class in the park. No yoga experience necessary. Kiddos & doggies are welcome too! Bring a mat or a blanket and we will see you there! Oh yeah…and it’s FREE!!

Come to market and Thursday will be your favorite day of the week. See you there!

Vendors for September 15, 2016:

Music:
kurt lindsay

Community Organizations:
Alzheimer’s Walk – coming up this Sunday, Sept 18.
Bremerton Community Services Office (CSO) – signing folks up for SNAP benefits
WSU Master Gardeners
Kitsap Public Health
Kitsap Regional Library – with Violet the Bookmobile!

Farms:
Abundantly Green: Organic chicken, beef, pork, free-range eggs, produce
Davis Farm – fresh picked corn this week!
Gregory Farm / Johnson Orchards: fresh veggies and orchard fruit
Hayton Berry Farm – Berries! Blackberries, raspberries, and more
High Point Farm – All natural pasture raised meats
Patchwork Gardens – fresh greens and veggies
Pheasant Fields Farm: Local produce, veggie starts, eggs
Rusty Wheel Farm – USDA pork
Short’s Family Farm: USDA beef
Taylor’s Honey Farm: Local honey and bee products

Prepared & Processed Food:
Cafe Kai – NEW! with a variety of items, including kahlua pork & cabbage, spam musubi, turkey panini, luau stew, rice, croissant French toast (items will vary from week to week).
CJ’s Evergreen General Store & Catering – grilled fare, including burgers, Uli’s sausage and… don’t miss the PIE!
Crimson Cove Smoked Specialties – smoked salmon, cheeses and nuts
Jimini’s – lotsa yummy stuff, including fresh MINI DONUTS!
Kettlelishess Corn – Kettle corn in lots of flavors
London Maid Crumpets – fresh crumpets to-go or try one griddled with sweet or savory toppings
Mad Moose Pizza
Mama Suzys Sweets & Treats
Tamgo Jams – we will have all of your favorite Jams:  Pear Butter, Peach Jam, Strawberry Jam, Blackberry Jam and Blueberry Jam, as well as some pre-made jam gift packs.

Artisans:
Diane’s Dezines
Living4theIamIam
: Crochet goods, jewelry, magnets, and more
Museables: Be Blue Friday and Game Day Ready! Seahawks Hair Wear, Hats, Clips, Halos and more.
Rachel’s Copper Creations: copper roses and windchimes
Rengoose Creations – Illustrations and paper crafts
The Local Home – gorgeous candles and homegoods
Westridge Art – bringing a variety of locally-written books

Other:
Cyndislight – massage and personal wellness, located in downtown Bremerton
Viva Flow – Also located in downtown, Viva Flow offers a variety of yoga classes for all fitness and experience levels. At the market this week, they will be providing a free 45-minute class!
Lindquist Dental – providing accessible, compassionate, & effective dental care to Puget Sound children in need, ages 0-18. No child is turned away due to inability to pay!

Pockets full of summer – Thursday September 8

September 7, 2016

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Transition time…

With a summer-full of eating fresh, enjoying sun, water, warmth and being outdoors, we’re getting ready to transition toward autumn. Our pockets are full of abundance as the last tomatoes are ripening on old vines and the apples need picking. While we preserve the harvest for later, we have time to sit back and assess what we have.

Enough to live, be happy and thrive.

Autumn is a reassuring time of year. A time to reacquaint ourselves with the comforts of the indoors; cozy blankets, reading by the fireplace. That’s a big part of having “enough”.

Market is full of ingredients to cook up into cool-weather delights. Pumpkins and squash to roast, apples to sauce or bake into a warm-spiced pie. Move that picnic inside and revel in the coziness of home!

Come to market and Thursday will be your favorite day of the week. See you there!


Vendors for September 8, 2016:

Music:
Jesse Noll

Community Organizations:
WSU Master Gardeners
Kitsap Public Health
Kitsap Family YMCA
Cub Scout Pack 4549

Farms:
Abundantly Green: Organic chicken, beef, pork, free-range eggs, produce
Davis Farm – fresh picked corn this week!
Gregory Farm / Johnson Orchards: fresh veggies and orchard fruit
Hayton Berry Farm – Berries! Blackberries, raspberries, and more
High Point Farm – All natural pasture raised meats
Patchwork Gardens – fresh greens and veggies
Pheasant Fields Farm: Local produce, veggie starts, eggs
Rusty Wheel Farm – USDA pork
Short’s Family Farm: USDA beef
Taylor’s Honey Farm: Local honey and bee products
Thong Xiang Garden: Beautiful flower bouquets and veggies

Prepared & Processed Food:
CJ’s Evergreen General Store & Catering – burgers and… don’t miss the PIE
Crimson Cove Smoked Specialties – smoked salmon, cheeses and nuts
Jimini’s – lotsa yummy stuff, including fresh MINI DONUTS!
Kettlelishess Corn – Kettle corn in lots of flavors
Laughing Dog Kitchen: GF and vegan baked goods
London Maid Crumpets – fresh crumpets to-go or try one griddled with sweet or savory toppings
Mad Moose Pizza
Mama Suzys Sweets & Treats
Tamgo Jams – Pear Butter, Peach Jam, Blueberry Jam, Blackberry Jam and Strawberry Jam.  Gift packs available!

Artisans:
Diane’s Dezines
Living4theIamIam
: Crochet goods, jewelry, magnets, and more
Museables: Be Blue Friday and Game Day Ready! Seahawks Hair Wear, Hats, Clips, Halos and more.
Rachel’s Copper Creations: copper roses and windchimes
Rengoose Creations – Illustrations and paper crafts
The Local Home – gorgeous candles and homegoods
Westridge Art


Recipe of the Week

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Mamy’s Pear Cake

What to do with all of the quickly ripening summer fruit? Make a cake! This is full to the brim with pears, just held together with a quick-to-make batter. I love it fresh from the oven, but even more so the next day for breakfast.

Ingredients

  • 1/2 cup plus 1 tablespoon unsalted butter, melted and cooled
  • 4 large pears or 6 small ones (substitute apples, apricots, plums…), peeled and cut into chunks
  • 150 grams (3/4 cups) sugar
  • 2 large eggs
  • 60 grams (1/2 cup) all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 20 grams (2 tablespoons) ground almonds (a.k.a. almond meal or almond flour)
  • 1 1/2 teaspoons baking powder
  1. Preheat the oven to 350°F. Grease the sides of an 8-inch) round cake pan with a bit of the butter, and line the bottom with parchment paper.
  2. Place the pears in a single layer at the bottom of the pan.
  3. In a medium mixing-bowl, beat the sugar and the eggs until the mixture pales slightly.
  4. In another bowl, combine the flour, ground almonds, and baking powder. Add to the wet ingredients and blend well, but without overmixing. Pour in the butter, and blend again.
  5. Pour the batter evenly over the fruit, and bake for 40 to 50 minutes, until golden.
  6. Let the cake settle on a cooling rack for 10 minutes. Invert it onto a plate (the fruit side will be at the top). If any bit of fruit has stuck to the bottom of the pan, simply scrape and place it back where it belongs on the cake. Use a second plate to invert the cake again (the fruit side will then be at the bottom).
  7. Let cool and serve, slightly warm or at room temperature.

This recipe is from the wonderful blog “Chocolate & Zucchini

September is Back-to-School! – Thursday Sepember 1

September 1, 2016

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Keep those young minds sharp! 

Now that school is starting, school lunch is on the minds of many moms and dads and caregivers. This gorgeous still-life of late summer veggies, courtesy of Davis Farm, is a load of opportunities for awesome school lunches. Keep those young minds sharp and ready to learn with fresh, healthy foods they want to eat, and keep it reasonable–in prep time and cost–for your peace of mind.

Browse the blogs and pinterest pages to gather great ideas. Planning ahead will reduce your work load and take away some of the daily stress. Here are a few other tips:

  1. Keep it simple! Younger kids often like fewer ingredients in each dish.
  2. Provide variety! Make sure choosy kids have enough to select from.
  3. Include fresh fruits and vegetables! Your farmers market has the freshest and tastiest you can find. Kids will gobble it up.

Fresh from the Market fun lunch ideas:
Frozen fruit: buy the freshest of the season now and freeze it up (sliced or whole, depending on the fruit) to add to lunches later. Frozen fruit keeps lunches cold and is so fun to eat!

Frozen smoothies: make a big batch of fruit-n-yogurt or mean-n-green smoothie and freeze them in single-serve plastic containers with lids, allowing a little space for the smoothie to expand in the freezer. Here’s a Green Smoothie recipe to start you off.

Salad Rolls: line a tortilla with a lettuce leaf, and fill with long, narrow cuke slices, some grated cheddar, diced tomato and just a bit of mayo. Add cooked shredded chicken or diced ham to make it a chef salad. Roll it up and slice into 1″ lengths.

Veggie Slaw: cabbage is great, but try making slaw with grated zukes, or kohlrabi! Not sure what kohlrabi is? It’s the beautiful and crazy looking veggie in the photo–the green ball with all the alien arms–and it’s a delicious, crunchy treat that dresses up will tossed with a little oil, cider vinegar, salt and pepper. Add some blueberries, toasted sunflower seeds or pepitas and crumbled white cheese (like feta) and you’re set!

Visit your BFM farmers and get more great lunch ideas!

Come to market and Thursday will be your favorite day of the week. See you there!

Vendors for September 1, 2016:

Music:
Music of the Andes, with Juan Cumbál

Community Organizations:
WSU Master Gardeners
Kitsap Public Health
KRL Bookmobile

Farms:
Abundantly Green: Organic chicken, beef, pork, free-range eggs, produce
Davis Farm – fresh picked corn this week!
Gregory Farm / Johnson Orchards: fresh veggies and orchard fruit
Hayton Berry Farm – Berries! Blackberries, raspberries, and more
Heyday Farm – farmstead cheeses and yogurt
High Point Farm – All natural pasture raised meats
Patchwork Gardens – fresh greens and veggies
Pheasant Fields Farm: Local produce, veggie starts, eggs
Rusty Wheel Farm – USDA pork
Short’s Family Farm: USDA beef
Taylor’s Honey Farm: Local honey and bee products
Thong Xiang Garden: Beautiful flower bouquets and veggies

Prepared & Processed Food:
CJ’s Evergreen General Store & Catering – burgers and… don’t miss the PIE
Crimson Cove Smoked Specialties – smoked salmon, cheeses and nuts
Jimini’s – lotsa yummy stuff, including fresh MINI DONUTS!
Kettlelishess Corn – Kettle corn in lots of flavors
Laughing Dog Kitchen: GF and vegan baked goods
London Maid Crumpets – fresh crumpets to-go or try one griddled with sweet or savory toppings

Artisans:
Living4theIamIam: Crochet goods, jewelry, magnets, and more
Museables: Be Blue Friday and Game Day Ready! Seahawks Hair Wear, Hats, Clips, Halos and more.
Rachel’s Copper Creations: copper roses and windchimes
The Local Home – gorgeous candles, soaps and homegoods

Recipe of the Week – Marie’s Carrot Cookies

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UPDATED!!!
This recipe is updated from the newletter, including the Official Beet Cookie Test results (oh, oops, so good I must’ve eaten them)

Marie’s Carrot Cookies

These yummy, simple cookies are cakey, crumbly, melt-in-your-mouth delicious, and include veggies and whole wheat to boot! Great for the lunch-pail or after school (or for anyone at anytime, including me).

Wow, I haven’t made these in such a long time, and today is going to be the day to change that. No carrots at home, so I made them with beets. They were awesome! The taste is great, and the crust is a gorgeous pink even after baking; big bonus. Who doesn’t love a pink cookie?
Ingredients

  • 1 c butter (2 sticks/8oz)
  • 3/4 c sugar
  • 1 c all purpose flour
  • 1 c whole wheat flour
  • 2 t baking powder
  • 1/4 t salt
  • 1/4 t baking soda
  • 1 c grated carrot (or beets, trimmed and peeled)
  • 1/2 t vanilla
  • 1 1/2 c walnuts
  • 1 egg

Method

  1. Cream butter and sugar.
  2. Add egg and vanilla and mix until smooth (but don’t overdo it!)
  3. Combine dry ingredients in a bowl. Add to butter/sugar mixture
  4. Mix in grated carrots and walnuts.
  5. Spoon tablespoon-sized drops onto a lined or buttered cookie sheet, about 2″ apart.
  6. Bake at 350F for about 15-20 minutes, until a little brown around the edges and puffy but firm in the middle.

No need to chill the dough prior to baking. Baking time is a little longer than published in the newsletter. Thanks! -M