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Never too much of a good thing

August 24, 2016

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It’s zucchini season! 

Don’t listen to the stories about zukes–too many! too big! too much! Their bounty is equal to the abundance of marvelous ideas and recipes for gobbling them up in all the most delicious ways. Zucchini bread, fritters and pancakes. Fritatta, salad, soup. Last week I picked up a few beauties at market and tried a recipe for relish–to die for! (see below). Now I just need more sausage in my diet (High Point! Rusty Wheel!).
Grate up a pile of zucchini (or yellow summer squash), dress it to taste with a good vinaigrette, some goat cheese (Hey Heyday!) and toasted almonds. Give it a main-course protein boost for lunch or supper with some flaked smoked salmon on top (hello Crimson Cove!).
So visit your BFM farmers and take some of that bountiful zucchini love home with you.

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


Vendors for August 24, 2016:

Music:
Aaron McFadden

Community Organizations:
WSU Master Gardeners
Kitsap Public Health
Bremerton Family YMCA 
Manette Park Improvement Project
Silverwood School

Farms:
Abundantly Green: Organic chicken, beef, pork, free-range eggs, produce
Bird Song Acres – Chicken and duck eggs
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:
Carters: Souvlaki and ice cream
CJ’s Evergreen General Store & Catering – burgers and… don’t miss the PIE
Crimson Cove Smoked Specialties – smoked salmon, cheeses and nuts
For the Love of Pasta – dips, spreads and herbs
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: wood-fired pizza
Mama Suzy’s Sweets & Treats – Baked goods
Sugar Studios Crepes – featuring sweet and savory crepes

Artisans:
Bremerton Letterpress Co. – Gorgeous letterpress paper goods, plus a lot more
Diane’s Dezines: – Handmade fused glass, wire, and beaded jewelry
Living4theIamIam: Crochet goods, jewelry, magnets, and more
Museables: Be Blue Friday and Game Day Ready! Seahawks Hair Wear, Hats, Clips, Halos and more.
Photos by George – local landscape photography
Pottery by Vincent – unique artist creations
Rachel’s Copper Creations: copper roses and windchimes
Rengoose Creations – paper craft, art and more
The Local Home – gorgeous candles and homegoods


Recipe of the Week: Judy’s Zucchini Pickles

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This pickle relish is amazing. Not only delicious, but easy, and a great long-term solution to the generous zucchini.

Judy is Judy Rogers, the famed restauranteur of Zuni Cafe fame. It’s a recipe that will never grow old.

This version is from Martha Stewart: http://www.marthastewart.com/318749/judys-zucchini-pickles

Ingredients

  • 1 pound zucchini, washed, trimmed, and very thinly sliced (I use a mandoline)
  • 1 medium yellow onion, very thinly sliced
  • 2 tablespoons fine sea salt
  • 2 cups apple-cider vinegar
  • 1 cup sugar
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons slightly crushed yellow mustard seeds
  • Scant 1 teaspoon ground turmeric

Method

  1. Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.
  2. Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.
  3. In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.
  4. Pour the cooled brine over the zucchini-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container

Cool as a cucumber – Thursday, August 18

August 18, 2016


The heat is on; chill out at Market! 

This week is going to be a hot one, and there’s no better place to cool off and chill out than Evergreen Park on Market day. Lap up that cool breeze off the water, revel in the shade of our big trees, and let someone else cook a healthful meal for you so you don’t have to fire up the stove at home. And it’s always so much fun to picnic on the cool grass!

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

Vendors for August 18, 2016:

Music:
Entertainment by Cory Bushore

Community Organizations:
KRL Bookmobile
WSU Master Gardeners
Kitsap Public Health
Bremerton Family YMCA 
Manette Park Improvement Project
2016 Kitsap Peninsula Walk to End Alzheimer’s

Farms:
Abundantly Green: Organic chicken, beef, pork, free-range eggs, produce
Bird Song Acres – Chicken and duck eggs
Davis Farm – wide variety of fruits, veggies and mushrooms.
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:
Carters: Souvlaki and ice cream
CJ’s Evergreen General Store & Catering – burgers and… don’t miss the PIE
Crimson Cove Smoked Specialties – smoked salmon, cheeses and nuts
For the Love of Pasta – dips, spreads and herbs
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: wood-fired pizza
Sugar Studios Crepes – made-to-order sweet or savory crepes
Tamgo Jams – all your favorites, plus NEW season Blackberry!

Artisans:
Bremerton Letterpress Co.
Diane’s Dezines
: – Handmade fused glass, wire, and beaded jewelry
Living4theIamIam: Crochet goods, jewelry, magnets, and more
Museables: Cute hair accessories
Photos by George – local landscape photography
Pottery by Vincent – unique artist creations
Rachel’s Copper Creations: copper roses and windchimes
The Local Home – gorgeous candles and homegoods
Tiny Mushroom People – fun jewelry and vinyl designs

Recipe of the Week: Roasted Pepper Rajas

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Roasting is just about the best thing you can do for a pepper that wants to be eaten. Stick with mild to medium heat varieties, and you’ll end up with a super versatile ingredient that’ll boost your fajitas to the heavens. Learn this roasting technique and you’ll be ready when pepper season is on–like right now!

Rajas is a dish that uses roasted peppers front-and-center, torn into strips–rajas–and cooked with onions and cream until meltingly soft and irresistible.

This version is adapted from Rick Bayless’s wonderful book “Authentic Mexican”, ISBN 0-688-04394-1

Ingredients
4 medium green peppers, poblano, bell, anaheim, etc.
1T olive oil
1 yellow onion, sliced in 1/2″ wedges
2 cloves garlic, peeled and minced
2/3 c whipping cream
1/2 t dry oregano
2 bay leaves
Salt (about 1/2 t)

Roasted Peppers
Set peppers on a baking sheet (or straight onto top rack in oven on broil. Let pepper skins char and bubble a bit–there should still be some green showing though–the goal is to char the skin but not burn the flesh through. Turn peppers to char all sides. When done, remove from broiler and put into a brown paper grocery bag and roll the top down to close tight. The steam from the hot peppers in the bag will make the skins easier to peel off. After 10 minutes, remove peppers from bag, remove charred skins, seed and tear or cut the peppers into “rajas” (strips). The roasted peppers are ready to use!

Roasted Pepper Rajas
In a skillet, fry the onions in oil to soften and brown (7-8 min). Add the garlic and pepper strips and saute a couple more minutes.

Add the cream, herbs and bay leaf and cook until cream is reduced and thick, coating the vegetables.

Remove bay leaves and season with salt.
Add cold water to the consistency you like (may not need much)

Test flavors and adjust seasoning. Serve and enjoy.

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It’s National Farmers Market Week!

August 11, 2016

Celebrate with Kids’ Day and MORE this Thursday

Krunch on your kale with pride!!

It’s easy to underestimate the impact of farmer-to-consumer markets on our communities. The impact is greater than it appears on the surface. Now more than ever, farmers markets serve as anchors across American communities, positively influencing community health and wealth. Markets result in more viable regional economies and local farm businesses, increased access to fresh, nutritious food, and stronger social networks that help keep communities healthy.

Here are just a few ways Farmers Markets are so important:

  1. They help preserve America’s rural livelihoods and farmlands
  2. They help stimulate local economies
  3. They increase access to fresh, nutritious food
  4. They support healthy communities
  5. They promote sustainability
Farmers markets are integral features in our communities, making our cities and towns more enjoyable places to live. Come celebrate with us!

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

SPECIAL FARMERS MARKET WEEK EVENTS:

KIDS DAY!

Come have some FUN! Celebrate with Face Painting, Arts & Crafts Booth, and Games!

DUO FINELLI at market!!!

“Two lady vaudevillians performing comedy, music, and circus!”
These gals are FUN. Don’t miss them!

CHEF AT MARKET


Join Chef Chris Plemmons of the Olympic College Culinary Arts program for a fun demo, great recipe, and ideas for making delicious meals with your farmers market finds.

Vendors for August 11, 2016:

Music:
Entertainment by Duo Finelli

Community Organizations:
WSU Master Gardeners
Kitsap Public Health
Bremerton Family YMCA 
Intensive Children’s Services – Kitsap Mental Health
Manette Park Improvement Project

Farms:
Abundantly Green: Organic chicken, beef, pork, free-range eggs, produce
Davis Farm – wide variety of fruits, veggies and mushrooms.
Gregory Farm / Johnson Orchards: fresh veggies and orchard fruit
Hayton Berry Farm
High Point Farm
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
Thong Xiang Garden: Beautiful flower bouquets and veggies

Prepared & Processed Food:
Carters: Souvlaki and ice cream
CJ’s Evergreen General Store & Catering
Crimson Cove Smoked Specialties
For the Love of Pasta
Jimini’s
Kettlelishess Corn
 – New flavors: Diabetic with Cinnamon & Jalapeño Cheddar
Laughing Dog Kitchen: we will have Sugar free/GF/Vegan brownies.
London Maid Crumpets – bringing fresh basil, and my Sardinia flat bread crackers. Delicious with the Heyday Farm goat cheese!
Mad Moose Pizza: wood-fired pizza
Tamgo Jams – We will have all of Kitsap’s favorite jam: Blueberry, Strawberry and Peach Jam and of course Pear Butter!

Artisans:
Bremerton Letterpress Co.
Diane’s Dezines
: – New Seahawks design Bracelets coming this week- are you ready for the new season? Great gift for friends and family!! Only $5.00; stop by and check them out!
Living4theIamIam: Crochet goods, jewelry, magnets, and more
Museables: Hair accessories
Photos by George
Rachel’s Copper Creations
: copper roses and windchimes
Rengoose Creations: Art prints, buttons, bags, cards and more
RNR Originals
The Local

vegs

Recipe of the Week – Garden Gazpacho

Gazpacho is a classic southern Spanish summertime soup, using what’s abundant at the market and served refreshingly cold to beat the summer heat. Our summers may not be as hot as in Sevilla, but a delicious bowl of gazpacho is equally welcome.

Take cues from what’s available, and simplicity is key. Here’s a classic Andalucían version.

Ingredients
2 pounds (4-5 large) of the best, ripest tomatoes you can find, peeled
1 lg cucumber, peeled
1 green bell pepper, or use anaheim or pasilla types for a bit more zest, seeds and stem removed
1 slice good bread, day-old, softened in a little water
1 clove garlic, peeled and roughly chopped
2 T flavorful olive oil
2-3 T white wine vinegar
Salt and black pepper to taste
Cold water

Place tomatoes, pepper, cuke, garlic and bread in the bowl of a food processor or blender and puree.

Add olive oil, vinegar, salt and pepper and combine.

Add cold water to the consistency you like (may not need much)

Test flavors and adjust seasoning. Serve and enjoy!

NOTE: About peeling tomatoes…
Very ripe tomatoes are usually easy (ish) to peel with a paring knive, but here’s a method to file away for peeling all kinds of fruits with stubborn skin (like peaches!).
Bring a pot of water to boil, and keep at a hot simmer. Score an x in the skin at the bottom of the fruit. Gently drop the prepared fruit into the hot water for about 30 seconds. Remove the fruit and the peel should slip of

Eat the Rainbow! – Thursday, August 4

August 4, 2016

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Have you heard the advice “eat the rainbow?” It’s fun, for one, but there’s good science behind eating fruits and vegetables of many colors, from purple beans and cauliflower to orange tomatoes and beets. And blue corn!

Red fruits and vegetables have lots of anit-oxidants and can help your heart and memory. I bet you’ve heard that eating carrots is good for your eyes? It’s true! Orange and yellow fruits and vegetables have lots of beta-carotene and vitamins A and C–so you can see better!

What about purple, green and white veggies? Read more about Eating the Rainbow. Here are a couple of links to get you started:
Whole Kids Foundation – Eat the Rainbow
Whole Living – Eat the Rainbow

How many colorful fruits and veggies you can find at market? How many can you eat in your dinner? Come explore the colorful bounty at Market this Thursday.

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

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Vendors for August 4, 2016:

Music:
Kurt Lindsay

Community Organizations:
WSU Master Gardeners
Kitsap Public Health
KRL Bookmobile
Kids ART Camp – Seaside Church

Farms:
Abundantly Green: Organic chicken, beef, pork, free-range eggs, produce
Davis Farm – wide variety of fruits, veggies and mushrooms.
Gregory Farm / Johnson Orchards: fresh veggies and orchard fruit
Hayton Berry Farm
Heyday Farm Creamery
Patchwork Gardens – fresh greens and veggies
Pheasant Fields Farm: Local produce, veggie starts, eggs
Rusty Wheel Farm – USDA pork
Shallow Roots Ranch – Bee goods
Short’s Family Farm: USDA beef
Taylor’s Honey Farm: Local honey
Thong Xiang Garden: Beautiful flower bouquets and veggies

Prepared & Processed Food:
Carters: Souvlaki and ice cream
CJ’s Evergreen General Store & Catering
Crimson Cove Smoked Specialties
For the Love of Pasta
Jimini’s
Kettlelishess Corn
 – New flavors: Diabetic with Cinnamon & Jalapeño Cheddar
Laughing Dog Kitchen: we will have Sugar free/GF/Vegan brownies.
Mad Moose Pizza: wood-fired pizza
Tamgo Jams – We will have all of Kitsap’s favorite jam: Blueberry, Strawberry and Peach Jam and of course Pear Butter!

Artisans:
Bremerton Letterpress Co.
Diane’s Dezines
: – New Seahawks design Bracelets coming this week- are you ready for the new season? Great gift for friends and family!! Only $5.00; stop by and check them out!
Living4theIamIam: Crochet goods, jewelry, magnets, and more
Museables: Hair accessories
Rachel’s Copper Creations: copper roses and windchimes
Rengoose Creations: Art prints, buttons, bags, cards and more
RNR Originals
The Local Home

With Faith and Fabric

Other:
Acupuncture and Wellness Center

Recipe of the Week

Boatstreet Cafe Peach Cobbler
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I have been dreaming about this insanely good peach cobbler since I made it last week with the peaches I bought from Paul at Gregory Farms/Johnson Orchard. DO make this cobbler–but please do not buy the last of the peaches before I get mine. I need this again.

This is a super simple recipe, nothing fancy. Just use the best peaches you can find. And read through the recipe first–the technique is unusual, but it works.

Ingredients
4 1/2 pounds (about 10 large) peaches, unpeeled, cut into 1-inch chunks or slices
Zest and juice of 1 lemon, preferably organic
1 stick (4 ounces) unsalted butter, softened
2 cups granulated sugar
1 1/2 cups (about 192 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup whole milk (or substitute almond milk)
1/2 cup hot water
Heavy cream, cold, for drizzling, or serve with vanilla ice cream

Instructions
1. Preheat the oven to 350°F. Line a rimmed baking sheet with foil, pressing it into the edges of the pan and allowing a little excess foil to hang over the edge of the sheet.

2. Place the peaches in a 9-by-13-inch baking pan and pat them in a roughly even layer. Using a zester or a Microplane, finely zest the lemon evenly over the peaches and then squeeze the lemon juice evenly over the peaches, too, catching any seeds before they plummet into the baking dish and get lost among the peaches.

3. In the work bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1 1/2 cups sugar on medium speed until sandy, about 1 minute. Add the flour, baking powder, and salt and beat again for another 30 seconds, until all the flour is incorporated and the mixture is evenly crumbly. Reduce the speed to low and slowly add the milk. Increase the speed to medium and beat until light and fluffy, about 2 minutes more.

4. Plop the batter in 6 large blobs over the peaches. With an offset spatula or small knife, carefully spread the batter evenly over the fruit so it’s no more than about 1/2 inch thick in any place.

5. Sprinkle the remaining 1/2 cup sugar over the batter. Then drizzle the hot water evenly over the sugar to melt the sugar into the topping. (Yes, it’s a strange method, but it works. Trust us.)

6. Place the baking dish on the foil-lined baking sheet and bake for 60 to 70 minutes, until the top is cracked and golden brown. (You’ll want to start checking it at 60 minutes. A toothpick inserted in the topping should come out dry—just be sure to check it in a few places.)

7. Let the cobbler sit in the baking dish on a wire rack for at least half an hour. (It’s no fun to wait, we understand. But scalding hot stone fruits are no fun, either.) Scoop the warm peach cobbler into big bowls and dribble heavy cream on top.

This recipe is from the original Boat Street Cafe, in Seattle. Recipe available online at Leite’s Culinaria

Open Position: Market Manager

August 3, 2016

Open Position: Market Manager

Overview:

The Bremerton Farmers Market (BFM) is a nonprofit organization, operated by a volunteer Board of Directors made up of vendors and community members. The mission of BFM is to operate a community supported farmers market that provides: viable economic outlets for farmers and producers, access to locally crafted and farm fresh products, quality food access for low income families, and education concerning food and sustainable agriculture.

BFM operates a Thursday farmers market at Evergreen Park in Bremerton, from 4:00pm – 7:00pm, May through October. On occasion, BFM also has managed special markets around Bremerton, including pop-up markets in the City parks, farmers markets at Harrison Medical Center, and a Fall market at Naval Avenue Elementary School in collaboration with the Bremerton School District and WSU Food$ense.

The BFM Market Manager is responsible for daily operations of the market year-round. The Market Manager is the organization’s primary staff person and is charged with operating the market and representing the organization to its members and to the public. As this position is responsible for the broad array of Market operations and activities, strong self-initiative, effective personal time management, and the ability to work with diverse individuals and shifting priorities are essential qualities of a successful Market Manager.

This position is year-round and part-time: up to 20 hours / week during the market season (April – October), and a maximum of 10-15 hours / week during the off-season (November – March). Special Note: Qualified candidate may be considered for up to an additional 18-20 hours / week year-round as BFM Grant Program Coordinator.

Please click on link below or further details and how to apply.
BFM Market Manager_Full Job Description_080216

You learn something new everyday…

July 27, 2016

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Meow…

When is cat day at Market, you ask? We don’t officially have one, but count on it, I will post photos of any intrepid adventuring cats and keepers that show up at Market. I learned that cats travel easily in public if you start training them early. This cutie is still a young kitten.

What about kids? YES! They are trainable too. You can train children to love vegetables of all kinds, fruits, and other real foods if you start them young, andespecially if there’s a fun afternoon at Market to sweeten the pot. Heck, it works for adults too. You can teach old dogs new tricks.

Come explore the beautiful bounty at Market this Thursday. Be adventurous! You may find a new favorite. Woof!

If you need ideas for how to prepare your market finds, go online or ask around. The Market Booth always has some ideas for you.

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

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Thanks Alan Davis and Honor Bar for a very exciting
and informative Chef-at-Market


Vendors for July 28, 2016:

Music:
Jesse Noll

Community Organizations:
WSU Master Gardeners
Kitsap Public Health
Bremerton Family YMCA
Kids ART Camp – Seaside Church

Farms:
Abundantly Green: Organic chicken, beef, pork, free-range eggs, produce
Davis Farm – with mulberries, raspberries, yellow transparent apples, yellow plums, veggies, flowers and chanterelle mushrooms.
Gregory Farm / Johnson Orchards: blueberries, peaches, nectarines
Hayton Berry Farm: bringing strawberries and raspberries this week!
Heyday Farm Creamery – locally made goat cheese
High Point Family Farm: USDA pork and lamb, as well as eggs
Patchwork Gardens – fresh salad greens
Pheasant Fields Farm: Local produce, veggie starts, eggs
Rusty Wheel Farm – USDA pork
Shallow Roots Ranch – back at the market this week! Stop by and pick up some holistic, chemical-free sunscreen
Short’s Family Farm: USDA beef
Taylor’s Honey Farm: Local honey
Thong Xiang Garden: Beautiful flower bouquets and veggies

Prepared & Processed Food:
Carters: Souvlaki and ice cream
CJ’s Evergreen General Store & Catering
Copper Pasty – our last market of the season. John is headed off to El Salvador with Engineers without Borders, and then grad school! But we do take orders — stop by to learn more! For example, if you order half a dozen, you’ll get a discounted price
Crimson Cove Smoked Specialties
For the Love of Pasta
Kettlelishess Corn – New flavors: Diabetic with Cinnamon & Jalapeño Cheddar
Laughing Dog Kitchen: mini chocolate bundt cakes with coconut caramel sauce
London Maid Crumpets – bringing fresh basil, and my Sardinia flat bread crackers. Delicious with the Heyday Farm goat cheese!
Mad Moose Pizza: wood-fired pizza
Mama Suzy Sweets
Tamgo Jams
 – We will have our usual varieties of Kitsap’s favorite jam:  Pear Butter, Peach, Strawberry and Blueberry.

Artisans:
Bremerton Letterpress Co.
Diane’s Dezines
: – New Seahawks design Bracelets coming this week- are you ready for the new season? Great gift for friends and family!! Only $5.00; stop by and check them out!
Living4theIamIam: Crochet goods, jewelry, magnets, and more
Museables: Hair accessories
Rachel’s Copper Creations: copper roses and windchimes
Rengoose Creations: Art prints, buttons, bags, cards and more
The Local Home
With Faith and Fabric
Wood Forge Armory


Recipe of the Week:

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Grilled Leeks with Romesco Sauce
I’ve been seeing some beautiful, big green onions at Market that would work fabulously for this recipe too. Grill the onions and season with salt and pepper, or go Spanish with the fabulous Romesco sauce as an accompaniment. It’s a classic you’ll find lots of uses for.

FOR THE ROMESCO SAUCE

  • 1 medium red pepper, roasted, peeled, seeds and membranes removed
  • 6 ounces tomatoes (1 large or 2 roma)
  • 1 thick slice (about 1 ounce) baguette or country-style bread, lightly toasted
  • 1 large garlic clove, peeled
  • ¼ cup toasted almonds, or a combination of almonds and skinned roasted hazelnuts
  • ½ to 1 teaspoon pure ground chili powder or red pepper flakes, to taste pepper flakes are hotter
  • 2 teaspoons chopped fresh Italian parsley
  • ½ teaspoon sweet paprika or Spanish smoked paprika (pimentón) (ok to sub regular paprika)
  •  Salt
  •  freshly ground pepper to taste
  • 1 tablespoon sherry vinegar (ok to sub cider vinegar)
  • ¼ cup extra virgin olive oil, as needed

FOR THE LEEKS

  • 6 fat leeks, or 12 baby leeks (or 12 big, fat green onions)
  • 2 tablespoons extra virgin olive oil
  •  Salt
  •  freshly ground pepper

FOR THE ROMESCO SAUCE

  1. Make the romesco sauce. Preheat the broiler, and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes until charred on one side. Turn over, and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
  2. Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chili powder or flakes to the bowl. Process into a paste. Scrape down the sides of the bowl, and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth. With the machine running, add the vinegar and olive oil in a slow stream. Process until well mixed, then scrape into a bowl. Taste and adjust seasoning, adding salt as desired. If possible, allow the sauce to stand for an hour at room temperature before using.
  3. Cut away the dark green ends of the leeks. Trim the root end. Cut fat leeks lengthwise into quarters, and rinse thoroughly under cold water to wash away any sand. If your leeks are 1/2 inch in diameter they needn’t be cut; if they are between 1/2 inch and an inch, you can just cut them in half.
  4. Bring an inch of water to a boil in the bottom of a steamer. Place the leeks in the steamer, and steam 10 minutes. Transfer to a bowl, and toss with the olive oil and salt and pepper to taste.
  5. Prepare a medium-hot grill. Grill the steamed leeks for five minutes, turning often, just until grill marks appear. Remove from the heat, and serve with romesco sauce.

From New York Times Cooking “Grilled Leeks with Romesco Sauce

Consider the Radish – Thursday, July 21

July 21, 2016

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sometimes the best things are the least expected

We have another great market day awaiting us this Thursday at Evergreen Park. Come on down and meet you friends, have a picnic, do some healthful shopping and hang out. Oh, and don’t miss Chef-at-Market! More on that below.

This is the time of year to consider buying top-quality, locally-grown fruit and produce to put up as jams, pickles, sauces–you name it! I just canned apricots and applesauce (yellow transparents!), and I think this week I’ll make pickled green beans and a quick-pickled radish. It’s such a treat to open a can of SUMMER in the middle of a dreary northwest winter’s day. Chat with your favorite market vendors for ideas.

If you need ideas for how to prepare your market finds, go online or ask around. The Market Booth always has some ideas for you. Even the lowly radish (sorry radish!) is a goldmine of versatility–you can pickle them, roast them, make salads (see sidebar), fritters, and other delights. Eat them fresh with butter and sea salt and be blown away.

Chef-at-Market

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We are happy to have the Honor Bar chef/owner Alan Davis as our guest Chef-at-Market this week. I know he has something unique and special in store for us! Chef demos begin at 5pm.

The Honor Bar is a fantastic neighbor, local agriculture supporter, and Market sponsor. Thank you Honor Bar; we appreciate what you do for our community!

Come to Market and Thursday will be your favorite day of the week!

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Dog Day was a BLAST! Thank you to all who shared their time, expertise and furry friends for our edification and enjoyment!

Vendors for July 21, 2016:

Music:
Spare Thyme

Community Organizations:
WSU Master Gardeners
Kitsap Public Health
KRL Bookmobile
Kids ART Camp – Seaside Church

Farms:
Abundantly Green: Organic chicken, beef, pork, free-range eggs, produce
Davis Farm – with mulberries, raspberries, yellow transparent apples, yellow plums, veggies, flowers and chanterelle mushrooms.
Gregory Farm / Johnson Orchards: blueberries, peaches, nectarines
Hayton Berry Farm: bringing strawberries and raspberries this week!
High Point Family Farm: USDA pork and lamb, as well as eggs
Patchwork Gardens – fresh salad greens
Pheasant Fields Farm: Local produce, veggie starts
Rusty Wheel Farm – USDA pork
Short’s Family Farm: USDA beef
Taylor’s Honey Farm: Local honey
Thong Xiang Garden: Sugar-snap peas, beans, and sweet pea flowers this week

Prepared & Processed Food:
Carters: Souvlaki and ice cream
CJ’s Evergreen General Store & Catering
Copper Pasty
Crimson Cove Smoked Specialties
For the Love of Pasta
Jimini’s
Kettlelishess Corn
 – we have a diabetic blend kettlecorn made with Truvia
Laughing Dog Kitchen: Vegan and gluten-free baked goods
London Maid Crumpets
Mad Moose Pizza: wood-fired pizza
Tamgo Jams

Artisans:
Bremerton Letterpress Co.
Diane’s Dezines
: jewelry and fused glass
June Moon Jewelry
Living4theIamIam
: Crochet goods, jewelry, magnets, and more
Museables: Hair accessories
Rachel’s Copper Creations: copper roses and windchimes
Rengoose Creations: Art prints, buttons, bags, cards and more
RNR Originals
The Local Home

Westridge Art
With Faith and Fabric

Wood Forge Armory

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