Salad Days – Thursday, May 26

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.
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

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

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
: 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.

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!

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

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