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Salad Days – Thursday, May 26

May 25, 2016

lettuce2 sm

I’ve been thinking about salad a lot lately…

Not just because Market is FULL of gorgeous greens and starts (more on that later), but because of what I’ve heard from friends and acquaintances lately. Here’s the first:

“I never grow lettuce. It tastes just the same from the store”

Okay… I beg to differ! In my fridge right now is a lonely, unloved head of conventional romaine lettuce I bought at one of the big chain grocery stores. It’s not organic, not local, just a regular ol’ head of lettuce. I’m a local food supporter, but not rigidly rule-bound about it, so… no-big-deal, right?

No way! It is truly awful. I dressed it with fresh herbs, homemade dressing, the best I had. What a waste! Nothing could cover up the taste of cold-storage, the bitterness of age, and the “meh” of a variety selected for commercial needs over taste.

Later that week a friend offered us some homegrown romaine. I hesitated for a second because we were leaving town for the weekend, but I took it and popped it in the fridge. When we returned I made a quick caesar dressing, tossed the homegrown romaine into a salad, and shaved a little cheese on top. Even after a few days in the fridge, the greens were fresh and vibrant, and the salad delicious.

Here’s the second comment I heard recently:

“I hate salad. I don’t know how to make it taste good! Can someone please tell me how?”

YES!!! There are a couple tricks, and we all know the first:
#1. Use high quality greens! Buy them at the Farmers Market, or if you’re into gardening, lettuce and greens starts are available too. Either way, you’ll have tasty varieties that are fresh and delicious, and last longer.

#2. Make your own salad dressing. It’s easy! Here’s how:

Mason Jar Vinaigrette

Homemade salad dressing is one easy way to make a huge change in your cooking. Good dressings are an obvious plus for salads, but also a great way to add oomph to steamed veggies, as a savory dip for bread, or a marinate before grilling. Here’s a classic formula for vinaigrette:

In a pint mason jar, add:
1T dijon mustard
1/4 c cider vinegar
a pinch of salt
a few cracks of fresh ground pepper

Lid it and shake it up.
Add:
3/4 c olive oil

Replace the lid and shake until the mixture emulsifies. Taste test the seasoning and adjust to your liking.

Use what you need and store the rest in the fridge for future use. Olive oil will solidify in the fridge, so take it out of the fridge an hour before use and shake it up again before use.

The proportions for a classic vinaigrette are 1 part vinegar to 3 parts oil. Substitute some of the olive oil for a flavorful nut oil if you like (walnut or hazelnut are my favorites), and you can substitute the vinegar for another acid or combination of, like lemon juice, red wine or balsamic vinegar, etc. Experiment and have fun!

Besides great produce and local goods, here are a few other things to look for at Market:

  • Take the Basket Challenge! Add to the Foodline basket at the Market booth and we’ll keep track from week-to-week. Let’s out-do ourselves!
  • Look for the Fresh, Local, Healthy logo for great info to help you plan, shop, save, and cook all the market goodness. Brought to you by Kitsap Public Health District.
  • Fresh Bucks are back! Stretch your EBT dollars with a $2 dollar match for every $5 of EBT redeemed for market tokens. At the Market Booth.
  • We are always looking for great volunteers. Are you the one? Lend us your brains or brawn and you’ll have fun too!
  • Support your community with a BFM Sponsorship! For more info, visit our website or email our market manager. BFM provides quality food access to all of our community members, helps local micro business get a start, and supports our local agriculture economy.

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


Violet the Bookmobile

Bookmobile Web IMG 1This week Violet the beloved KRL Bookmobile will be at Market! Look for her every other Thursday throughout the season. Thanks KRL!


Vendors for the May 26, 2016

Music:
Terrence Enyeart – (4-6 pm)
Ms. Kurtzbein’s Violin Group (6-7 pm)

Community Organizations:
WSU Master Gardeners
Kitsap Public Health
Kitsap Regional Library Bookmobile
Kitsap Community Resources – Energy Outreach

Farms:
Abundantly Green: Organic chicken, beef, pork, free-range eggs, produce
Bird Song Acres: Chicken and duck eggs
Davis Farm – Back a Market with strawberries and flowers!
Gregory Farm / Johnson Orchards: Local produce, plus organic fruit from Eastern WA
Hayton Berry Farm: first strawberries of the season!
High Point Family Farm: USDA pork and lamb; eggs
KaasHill Farm: Goats milk soaps
Patchwork Gardens – fresh salad greens
Pheasant Fields Farm: Local produce, veggie starts
Shallow Roots Ranch: Variety of farmstead products like creams, soaps, honey, candles and birdseed
Short’s Family Farm: USDA beef
Taylor’s Honey Farm: Local honey
Thong Xiang Garden: Sugar-snap peas and sweet pea flowers this week

Prepared & Processed Food:
Alana Lu Hawaiian Barbeque
Carters: Souvlaki and ice cream
CJ’s Evergreen General Store & Catering
Crimson Cove Smoked Specialties
Jimini’s
: mini donuts and other goodies
Kettlelishess Corn – we have a diabetic blend kettlecorn made with Truvia
Laughing Dog Kitchen: Vegan and gluten-free baked goods
London Maid Crumpets – crumpets with delicious toppings and packages for home
Mad Moose Pizza: wood-fired pizza
Tamgo Jams – featuring pear butter, strawberry jam, and a limited amount of peach jam.

Artisans:
Diane’s Dezines: jewelry and fused glass
Inspired by Athena – upcycled glass and handmade bath and body products. Custom orders welcome!
Living4theIamIam: Crochet goods, jewelry, magnets, and more
Museables: Hair accessories
Pottery by Vincent – Unique stamped and formed vessels
Rachel’s Copper Creations: copper roses and windchimes
Rengoose Creations: Art prints, buttons, bags, cards and more
Tiny Mushroom People – NEW!

Other
Handy Andy Magic Man – the professional class clown! Ballons, fun, and

Strawberry Fool – Thursday, May 19

May 18, 2016

strawberries.jpg

Who isn’t a fool when berry season kicks in? Oh, the joys of berry-stained hands!  

This week brings the first strawberries of the season from our friends up north at Hayton Berry Farm. Dig in and eat them plain or in a pie, sugared or in a smoothie. Or fold them into sweetened whipped cream to make a Strawberry Fool.

We have the makings for your entire dinner. Are you thinking longer term commitment? Look for veggie starts to get your garden growing. This year is shaping up to be a good growing year, and there’s still plenty of time to get started.

Besides great produce and local goods, here are a few other things to look for at Market:

  • Food Bank collection table! Adjacent to the Market Booth. Please help us help our neighbors in need
  • Look for the Fresh, Local, Healthy logo for great info to help you plan, shop, save, and cook all the market goodness. Brought to you by Kitsap Public Health District.
  • Fresh Bucks are back! Stretch your EBT dollars with a $2 dollar match for every $5 of EBT redeemed for market tokens. At the Market Booth.
  • We are always looking for great volunteers. Are you the one? Lend us your brains or brawn and you’ll have fun too!
  • Support your community with a BFM Sponsorship! For more info, visit our website or email our market manager. BFM provides quality food access to all of our community members, helps local micro business get a start, and supports our local agriculture economy.

See you Thursday!

Chef-at-Market

plemmons at market

Chef Chris Plemmons will be at market this week sharing his expertise and creative cooking ideas beginning at about 5pm. Chris is an instructor at the Olympic College Culinary Arts Program, and is co-owner of Two Snooty Chefs. He is passionate about sharing his knowledge with others!

Vendors for May 19, 2016

Music:
Spare Thyme – sizzling fiddle duo

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

Farms:
Abundantly Green: Organic chicken, beef, pork, free-range eggs, produce
Bird Song Acres: Chicken and duck eggs
Gregory Farm / Johnson Orchards: Local produce, plus organic fruit from Eastern WA
Hayton Berry Farm: first strawberries of the season!
High Point Family Farm: USDA pork and lamb; eggs
KaasHill Farm: Goats milk soaps
Pheasant Fields Farm: Local produce, veggie starts
Shallow Roots Ranch: Variety of farmstead products like creams, soaps, honey, candles and birdseed
Short’s Family Farm: USDA beef
Taylor’s Honey Farm: Local honey
Thong Xiang Garden: Fresh-cut flower bouquets, produce

Prepared & Processed Food:
Carters: Souvlaki and ice cream
CJ’s Evergreen General Store & Catering
Crimson Cove Smoked Specialties
Jimini’s
: mini donuts and other goodies
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

Artisans:
Bremerton Letterpress: Market Special: 20% off Katharine Watson greeting cards. Going fast!
Inky Quills: Hand-crafted soaps
Inspired by Athena – upcycled glass and handmade bath and body products. Custom orders welcome!
Living4theIamIam: Crochet goods, jewelry, magnets, and more
Made in Manette: Hand knit and sewn products
Rachel’s Copper Creations: copper roses and windchimes
Rengoose Creations: Art prints, buttons, bags, cards and more
RNR Originals: hand-knitted creations

Recipe of the Week

Roasted Asparagus / Roasted Asparagus Frittata

The best recipes are the ones you can just throw together at a moment’s notice. With market asparagus and eggs, plus a few herbs, you can have one or two dishes in a snap.

Roasted Asparagus

  • About 12 medium to fat asparagus spears
  • Olive oil
  • Salt and pepper
  • 1 T balsamic or cider vinegar
  1. Preheat the oven to 450F. Toss asparagus in oil, season with salt and pepper. Roast for 8-10 minutes. Toss with vinegar and return to oven for a couple minutes until asparagus is charred and tender. Serves 2-3 as a side, or use for frittata, below.

Roasted Asparagus Frittata

  • Roasted Asparagus, above
  • 4 eggs (or three duck eggs)
  • 1/2 c fresh, chopped herbs (parsley, cilantro, chervil, basil, or a combo)
  • sprinkle of nutmeg (optional)
  • 1/2 c finely grated parmesan (optional)
  1. Chop asparagus into 1″ pieces.
  2. Beat eggs, add half the herbs and half the cheese, if using.
  3. Heat a 10″ skillet over medium, and arrange asparagus in one layer. Pour egg/herb mixture over. Cook until nearly set, tilting the pan and lifting the edge of the set egg to let the liquid egg flow underneath, about 4 minutes.
  4. When the top is almost dry, flip the frittata onto a plate, then slide it back into the pan. Let cook for just a few seconds, then flip out onto a plate. Alternatively, use an ovenproof pan and put it in the oven or under the broiler for a few minutes.
  5. Sprinkle with the remaining chervil (and cheese if you are using it) and serve hot, warm or at room temperature.
Recipe adapted from NYT Cooking Roasted Asparagus Frittata

Bremerton Love – Thursday May 12

May 12, 2016

Bremerton Love = Shop Local at Bremerton Farmers Market!

Last week we kicked off our 2016 season and it was awesome! This week we’ll have more vendors, great music, sunny weather, and loads of fun waiting for you at the park.

Besides great produce and local goods, here are a few other things to look for at Market:

  • Food Bank collection table! Adjacent to the Market Booth. Please help us help our neighbors in need
  • Look for the Fresh, Local, Healthy logo for great info to help you plan, shop, save, and cook all the market goodness. Brought to you by Kitsap Public Health District.
  • Fresh Bucks are back! Stretch your EBT dollars with a $2 dollar match for every $5 of EBT redeemed for market tokens. At the Market Booth.
  • We are always looking for great volunteers. Are you the one? Lend us your brains or brawn and you’ll have fun too!
  • Support your community with a BFM Sponsorship! For more info, visit our website or email our market manager. BFM provides quality food access to all of our community members, helps local micro business get a start, and supports our local agriculture economy.

See you there!

gregory asparagus sm.jpg

Vendors for May 12, 2016:

Music:
Jesse Noll – Missisippi Delta blues with a Northwest flavor

Community Organizations:
WSU Master Gardeners
Kitsap Public Health
KRL Bookmobile

Farms:
Abundantly Green
Bird Song Acres
Gregory Farm / Johnson Orchards
:
KaasHill Farm
Pheasant Fields Farm
Shallow Roots Ranch

Short’s Family Farm
Taylor’s Honey Farm

Prepared & Processed Food:
Alana Lu Hawaiian Barbeque
Carters
CJ’s Evergreen General Store & Catering

Crimson Cove Smoked Specialties
Jimini’s
Kettlelishess Corn
 – we have a diabetic blend kettlecorn made with Truvia
Laughing Dog Kitchen – Try our sugar-free treats: Raspberry-Lemon Mini Loaf this week
Mad Moose Pizza
Tamgo Jam – we will have our signature Pear Butter, Peach Jam and Strawberry Jam

Artisans:
Bremerton Letterpress – come check out our “Bremerton Love” coasters (photo below), 5 for $5. Hot off the press this week!
Diane’s Dezines
Inky Quills
Inspired by Athena – 
upcycled glass and handmade, small batch bath and body products. Many new products coming this season, like incense and tea lights, Custom order are always welcome!
Museables
Rachel’s Copper Creations
Rengoose Creations

Heart Brem image

To Market! To Market! – Thursday May 5

May 4, 2016

Get your fat hen and lots of other delicious, beautiful and intriguing finds. From meats and produce to crafts and cookies.

Join us for Opening Day this Thursday, May 5 and help us kick off a fantastic 2016 Market season!

Ribbon cutting at 4pm sharp with Mayor Lent. See you there!

bfm 082114

Vendors for May 5, 2016:

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

Farms:
Abundantly Green
Bird Song Acres
Gregory Farm / Johnson Orchards
come get fresh asparagus, plus Pink Lady and Fuji apples!
High Point Family Farmsfeaturing eggs at just $6 / dozen
KaasHill Farm
Pheasant Fields Farm
Shallow Roots Ranch

Short’s Family Farm
Taylor’s Honey Farm
Thong Xiong Garden

Prepared & Processed Food:
Carters
CJ’s Evergreen General Store & Catering

Crimson Cove Smoked Specialties
Jimini’s
Kettlelishess Corn

Laughing Dog Kitchen
Mad Moose Pizza

Artisans:
Bremerton Letterpress
Diane’s Dezines
Inky Quills
Inspired by Athena
many new products this year – many utilizing upcycled glass containers. Please stop by and check out our handmade, small batch bath and body products. We will be adding incense and tea lights this season as well. Heather ordered some pillar molds so we’ll soon be carrying pillar and votive soy candles as well. If you have a fragrance request, just ask- we can get any scent you desire in about a week!  As always custom orders are always welcome!
Living4theiamiam
Made in Manette
Museables
Rachel’s Copper Creations
Rengoose Creations
RNR Originals
With Faith & Fabric

Opening Day Countdown!

April 29, 2016

It’s just around the corner… Bremerton Farmers Market 2016 Season!
Ribbon Cutting with Mayor Lent at 4 pm sharp.

Thursday, MAY 5
4-7 pm
Evergreen-Rotary Park

See you there!

PS: check out our 2016 vendor listing

 

Coming soon: 2016 Market Season!

February 12, 2016

Are you ready for another fabulous season of local produce, delicious food, and creative handmade items, under the trees in our park by the sea? I am! Mark your calendars:

Thursdays, 4pm – 7pm
May 5 – October 13
Evergreen-Rotary Park
1400 Park Ave, Bremerton WA 98337

2016 Vendor Application & Annual Meeting

February 1, 2016

130606 Farmer's Market 146
It’s that time of year again! We are inviting all vendors to apply for the 2016 Bremerton Farmers Market — which will be open on Thursdays from 4-7pm, May 5 – October 13. Our 2016 Rules will be updated shortly as well — we will be sure to post the information as soon as it’s available.

Get your application here –> 2016 BFM Vendor Application

Also — SAVE THE DATE — Thurs, Feb 25, 7pm — BFM Annual meeting
Location: Rice Fergus Miller, 275 Fifth Street, Bremerton

Any questions? Email bremertonfarmersmarket@gmail.com or call 360.633.6137

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