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:
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:
Entertainment by Duo Finelli
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
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!
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
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.
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
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