Cool as a cucumber – Thursday, August 18

The heat is on; chill out at Market! 

This week is going to be a hot one, and there’s no better place to cool off and chill out than Evergreen Park on Market day. Lap up that cool breeze off the water, revel in the shade of our big trees, and let someone else cook a healthful meal for you so you don’t have to fire up the stove at home. And it’s always so much fun to picnic on the cool grass!

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

Vendors for August 18, 2016:

Entertainment by Cory Bushore

Community Organizations:
KRL Bookmobile
WSU Master Gardeners
Kitsap Public Health
Bremerton Family YMCA 
Manette Park Improvement Project
2016 Kitsap Peninsula Walk to End Alzheimer’s

Abundantly Green: Organic chicken, beef, pork, free-range eggs, produce
Bird Song Acres – Chicken and duck eggs
Davis Farm – wide variety of fruits, veggies and mushrooms.
Gregory Farm / Johnson Orchards: fresh veggies and orchard fruit
Hayton Berry Farm – Berries! Blackberries, raspberries, and more
High Point Farm – All natural pasture raised meats
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 and bee products
Thong Xiang Garden: Beautiful flower bouquets and veggies

Prepared & Processed Food:
Carters: Souvlaki and ice cream
CJ’s Evergreen General Store & Catering – burgers and… don’t miss the PIE
Crimson Cove Smoked Specialties – smoked salmon, cheeses and nuts
For the Love of Pasta – dips, spreads and herbs
Jimini’s – lotsa yummy stuff, including fresh MINI DONUTS!
Kettlelishess Corn – Kettle corn in lots of flavors
Laughing Dog Kitchen: GF and vegan baked goods
London Maid Crumpets – fresh crumpets to-go or try one griddled with sweet or savory toppings
Mad Moose Pizza: wood-fired pizza
Sugar Studios Crepes – made-to-order sweet or savory crepes
Tamgo Jams – all your favorites, plus NEW season Blackberry!

Bremerton Letterpress Co.
Diane’s Dezines
: – Handmade fused glass, wire, and beaded jewelry
Living4theIamIam: Crochet goods, jewelry, magnets, and more
Museables: Cute hair accessories
Photos by George – local landscape photography
Pottery by Vincent – unique artist creations
Rachel’s Copper Creations: copper roses and windchimes
The Local Home – gorgeous candles and homegoods
Tiny Mushroom People – fun jewelry and vinyl designs

Recipe of the Week: Roasted Pepper Rajas


Roasting is just about the best thing you can do for a pepper that wants to be eaten. Stick with mild to medium heat varieties, and you’ll end up with a super versatile ingredient that’ll boost your fajitas to the heavens. Learn this roasting technique and you’ll be ready when pepper season is on–like right now!

Rajas is a dish that uses roasted peppers front-and-center, torn into strips–rajas–and cooked with onions and cream until meltingly soft and irresistible.

This version is adapted from Rick Bayless’s wonderful book “Authentic Mexican”, ISBN 0-688-04394-1

4 medium green peppers, poblano, bell, anaheim, etc.
1T olive oil
1 yellow onion, sliced in 1/2″ wedges
2 cloves garlic, peeled and minced
2/3 c whipping cream
1/2 t dry oregano
2 bay leaves
Salt (about 1/2 t)

Roasted Peppers
Set peppers on a baking sheet (or straight onto top rack in oven on broil. Let pepper skins char and bubble a bit–there should still be some green showing though–the goal is to char the skin but not burn the flesh through. Turn peppers to char all sides. When done, remove from broiler and put into a brown paper grocery bag and roll the top down to close tight. The steam from the hot peppers in the bag will make the skins easier to peel off. After 10 minutes, remove peppers from bag, remove charred skins, seed and tear or cut the peppers into “rajas” (strips). The roasted peppers are ready to use!

Roasted Pepper Rajas
In a skillet, fry the onions in oil to soften and brown (7-8 min). Add the garlic and pepper strips and saute a couple more minutes.

Add the cream, herbs and bay leaf and cook until cream is reduced and thick, coating the vegetables.

Remove bay leaves and season with salt.
Add cold water to the consistency you like (may not need much)

Test flavors and adjust seasoning. Serve and enjoy.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s