Pockets full of summer – Thursday September 8


Transition time…

With a summer-full of eating fresh, enjoying sun, water, warmth and being outdoors, we’re getting ready to transition toward autumn. Our pockets are full of abundance as the last tomatoes are ripening on old vines and the apples need picking. While we preserve the harvest for later, we have time to sit back and assess what we have.

Enough to live, be happy and thrive.

Autumn is a reassuring time of year. A time to reacquaint ourselves with the comforts of the indoors; cozy blankets, reading by the fireplace. That’s a big part of having “enough”.

Market is full of ingredients to cook up into cool-weather delights. Pumpkins and squash to roast, apples to sauce or bake into a warm-spiced pie. Move that picnic inside and revel in the coziness of home!

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

Vendors for September 8, 2016:

Jesse Noll

Community Organizations:
WSU Master Gardeners
Kitsap Public Health
Kitsap Family YMCA
Cub Scout Pack 4549

Abundantly Green: Organic chicken, beef, pork, free-range eggs, produce
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:
CJ’s Evergreen General Store & Catering – burgers and… don’t miss the PIE
Crimson Cove Smoked Specialties – smoked salmon, cheeses and nuts
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
Mama Suzys Sweets & Treats
Tamgo Jams – Pear Butter, Peach Jam, Blueberry Jam, Blackberry Jam and Strawberry Jam.  Gift packs available!

Diane’s Dezines
: Crochet goods, jewelry, magnets, and more
Museables: Be Blue Friday and Game Day Ready! Seahawks Hair Wear, Hats, Clips, Halos and more.
Rachel’s Copper Creations: copper roses and windchimes
Rengoose Creations – Illustrations and paper crafts
The Local Home – gorgeous candles and homegoods
Westridge Art

Recipe of the Week


Mamy’s Pear Cake

What to do with all of the quickly ripening summer fruit? Make a cake! This is full to the brim with pears, just held together with a quick-to-make batter. I love it fresh from the oven, but even more so the next day for breakfast.


  • 1/2 cup plus 1 tablespoon unsalted butter, melted and cooled
  • 4 large pears or 6 small ones (substitute apples, apricots, plums…), peeled and cut into chunks
  • 150 grams (3/4 cups) sugar
  • 2 large eggs
  • 60 grams (1/2 cup) all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 20 grams (2 tablespoons) ground almonds (a.k.a. almond meal or almond flour)
  • 1 1/2 teaspoons baking powder
  1. Preheat the oven to 350°F. Grease the sides of an 8-inch) round cake pan with a bit of the butter, and line the bottom with parchment paper.
  2. Place the pears in a single layer at the bottom of the pan.
  3. In a medium mixing-bowl, beat the sugar and the eggs until the mixture pales slightly.
  4. In another bowl, combine the flour, ground almonds, and baking powder. Add to the wet ingredients and blend well, but without overmixing. Pour in the butter, and blend again.
  5. Pour the batter evenly over the fruit, and bake for 40 to 50 minutes, until golden.
  6. Let the cake settle on a cooling rack for 10 minutes. Invert it onto a plate (the fruit side will be at the top). If any bit of fruit has stuck to the bottom of the pan, simply scrape and place it back where it belongs on the cake. Use a second plate to invert the cake again (the fruit side will then be at the bottom).
  7. Let cool and serve, slightly warm or at room temperature.

This recipe is from the wonderful blog “Chocolate & Zucchini

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