You learn something new everyday…



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!

IMG_1471 (2)
Thanks Alan Davis and Honor Bar for a very exciting
and informative Chef-at-Market

Vendors for July 28, 2016:

Jesse Noll

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

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.

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:


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.


  • 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


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


  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

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