Never too much of a good thing


It’s zucchini season! 

Don’t listen to the stories about zukes–too many! too big! too much! Their bounty is equal to the abundance of marvelous ideas and recipes for gobbling them up in all the most delicious ways. Zucchini bread, fritters and pancakes. Fritatta, salad, soup. Last week I picked up a few beauties at market and tried a recipe for relish–to die for! (see below). Now I just need more sausage in my diet (High Point! Rusty Wheel!).
Grate up a pile of zucchini (or yellow summer squash), dress it to taste with a good vinaigrette, some goat cheese (Hey Heyday!) and toasted almonds. Give it a main-course protein boost for lunch or supper with some flaked smoked salmon on top (hello Crimson Cove!).
So visit your BFM farmers and take some of that bountiful zucchini love home with you.

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

Vendors for August 24, 2016:

Aaron McFadden

Community Organizations:
WSU Master Gardeners
Kitsap Public Health
Bremerton Family YMCA 
Manette Park Improvement Project
Silverwood School

Abundantly Green: Organic chicken, beef, pork, free-range eggs, produce
Bird Song Acres – Chicken and duck eggs
Davis Farm – fresh picked corn this week!
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
Mama Suzy’s Sweets & Treats – Baked goods
Sugar Studios Crepes – featuring sweet and savory crepes

Bremerton Letterpress Co. – Gorgeous letterpress paper goods, plus a lot more
Diane’s Dezines: – Handmade fused glass, wire, and beaded jewelry
Living4theIamIam: Crochet goods, jewelry, magnets, and more
Museables: Be Blue Friday and Game Day Ready! Seahawks Hair Wear, Hats, Clips, Halos and more.
Photos by George – local landscape photography
Pottery by Vincent – unique artist creations
Rachel’s Copper Creations: copper roses and windchimes
Rengoose Creations – paper craft, art and more
The Local Home – gorgeous candles and homegoods

Recipe of the Week: Judy’s Zucchini Pickles


This pickle relish is amazing. Not only delicious, but easy, and a great long-term solution to the generous zucchini.

Judy is Judy Rogers, the famed restauranteur of Zuni Cafe fame. It’s a recipe that will never grow old.

This version is from Martha Stewart:


  • 1 pound zucchini, washed, trimmed, and very thinly sliced (I use a mandoline)
  • 1 medium yellow onion, very thinly sliced
  • 2 tablespoons fine sea salt
  • 2 cups apple-cider vinegar
  • 1 cup sugar
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons slightly crushed yellow mustard seeds
  • Scant 1 teaspoon ground turmeric


  1. Combine zucchini and onion in a large shallow bowl. Add salt; toss to combine. Add a few ice cubes and enough cold water to cover, stirring until salt dissolves. Let stand, at room temperature, until zucchini are slightly salty and softened, about 1 hour.
  2. Drain, removing any remaining ice cubes. Dry thoroughly between two towels, or spin, a few handfuls at a time, in a salad spinner (excess water will thin the flavor and spoil the pickle). Rinse and dry the bowl. Return the zucchini and onion to the dry bowl.
  3. In a saucepan, combine vinegar, sugar, dry mustard, mustard seeds, and turmeric, over medium heat; simmer for 3 minutes. Remove from heat, and let stand until just warm to the touch.
  4. Pour the cooled brine over the zucchini-and-onion mixture, stirring to combine. Transfer to sterilized jars. Cover, and refrigerate for 1 to 2 days before serving. Will keep for about 3 months, refrigerated, in an airtight container

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