Welcome Autumn! – Thursday September 22
“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!
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Pockets full of summer – Thursday September 8
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
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
- 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.
- Place the pears in a single layer at the bottom of the pan.
- In a medium mixing-bowl, beat the sugar and the eggs until the mixture pales slightly.
- 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.
- Pour the batter evenly over the fruit, and bake for 40 to 50 minutes, until golden.
- 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).
- 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
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:
- Keep it simple! Younger kids often like fewer ingredients in each dish.
- Provide variety! Make sure choosy kids have enough to select from.
- 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
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
- Cream butter and sugar.
- Add egg and vanilla and mix until smooth (but don’t overdo it!)
- Combine dry ingredients in a bowl. Add to butter/sugar mixture
- Mix in grated carrots and walnuts.
- Spoon tablespoon-sized drops onto a lined or buttered cookie sheet, about 2″ apart.
- 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
Never too much of a good thing
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
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
- 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.
- 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.
- 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.
- 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
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
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.
It’s National Farmers Market Week!
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:
- They help preserve America’s rural livelihoods and farmlands
- They help stimulate local economies
- They increase access to fresh, nutritious food
- They support healthy communities
- They promote sustainability
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
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
