Eat the Rainbow! – Thursday, August 4

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Have you heard the advice “eat the rainbow?” It’s fun, for one, but there’s good science behind eating fruits and vegetables of many colors, from purple beans and cauliflower to orange tomatoes and beets. And blue corn!

Red fruits and vegetables have lots of anit-oxidants and can help your heart and memory. I bet you’ve heard that eating carrots is good for your eyes? It’s true! Orange and yellow fruits and vegetables have lots of beta-carotene and vitamins A and C–so you can see better!

What about purple, green and white veggies? Read more about Eating the Rainbow. Here are a couple of links to get you started:
Whole Kids Foundation – Eat the Rainbow
Whole Living – Eat the Rainbow

How many colorful fruits and veggies you can find at market? How many can you eat in your dinner? Come explore the colorful bounty at Market this Thursday.

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

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Vendors for August 4, 2016:

Music:
Kurt Lindsay

Community Organizations:
WSU Master Gardeners
Kitsap Public Health
KRL Bookmobile
Kids ART Camp – Seaside Church

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
Heyday Farm Creamery
Patchwork Gardens – fresh greens and veggies
Pheasant Fields Farm: Local produce, veggie starts, eggs
Rusty Wheel Farm – USDA pork
Shallow Roots Ranch – Bee goods
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.
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
Rachel’s Copper Creations: copper roses and windchimes
Rengoose Creations: Art prints, buttons, bags, cards and more
RNR Originals
The Local Home

With Faith and Fabric

Other:
Acupuncture and Wellness Center

Recipe of the Week

Boatstreet Cafe Peach Cobbler
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I have been dreaming about this insanely good peach cobbler since I made it last week with the peaches I bought from Paul at Gregory Farms/Johnson Orchard. DO make this cobbler–but please do not buy the last of the peaches before I get mine. I need this again.

This is a super simple recipe, nothing fancy. Just use the best peaches you can find. And read through the recipe first–the technique is unusual, but it works.

Ingredients
4 1/2 pounds (about 10 large) peaches, unpeeled, cut into 1-inch chunks or slices
Zest and juice of 1 lemon, preferably organic
1 stick (4 ounces) unsalted butter, softened
2 cups granulated sugar
1 1/2 cups (about 192 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup whole milk (or substitute almond milk)
1/2 cup hot water
Heavy cream, cold, for drizzling, or serve with vanilla ice cream

Instructions
1. Preheat the oven to 350°F. Line a rimmed baking sheet with foil, pressing it into the edges of the pan and allowing a little excess foil to hang over the edge of the sheet.

2. Place the peaches in a 9-by-13-inch baking pan and pat them in a roughly even layer. Using a zester or a Microplane, finely zest the lemon evenly over the peaches and then squeeze the lemon juice evenly over the peaches, too, catching any seeds before they plummet into the baking dish and get lost among the peaches.

3. In the work bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1 1/2 cups sugar on medium speed until sandy, about 1 minute. Add the flour, baking powder, and salt and beat again for another 30 seconds, until all the flour is incorporated and the mixture is evenly crumbly. Reduce the speed to low and slowly add the milk. Increase the speed to medium and beat until light and fluffy, about 2 minutes more.

4. Plop the batter in 6 large blobs over the peaches. With an offset spatula or small knife, carefully spread the batter evenly over the fruit so it’s no more than about 1/2 inch thick in any place.

5. Sprinkle the remaining 1/2 cup sugar over the batter. Then drizzle the hot water evenly over the sugar to melt the sugar into the topping. (Yes, it’s a strange method, but it works. Trust us.)

6. Place the baking dish on the foil-lined baking sheet and bake for 60 to 70 minutes, until the top is cracked and golden brown. (You’ll want to start checking it at 60 minutes. A toothpick inserted in the topping should come out dry—just be sure to check it in a few places.)

7. Let the cobbler sit in the baking dish on a wire rack for at least half an hour. (It’s no fun to wait, we understand. But scalding hot stone fruits are no fun, either.) Scoop the warm peach cobbler into big bowls and dribble heavy cream on top.

This recipe is from the original Boat Street Cafe, in Seattle. Recipe available online at Leite’s Culinaria

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