Strawberry Fool – Thursday, May 19

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
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