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!
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:
WSU Master Gardeners
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
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
Recipe of the Week
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
- 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