State Senator Ed Murray and Seattle City Councilperson Richard Conlin joined us last Wednesday to celebrate not only National Farmers Market Week, but also the fact that your Wallingford Farmers Market is the reigning Washington Farmers Market of the Year, according to the Washington State Farmers Market Association. In addition to lovely proclamations, presentations, tours and speechifying, they also enjoyed some Lime Cilantro Jalapeño fresh soda from Soda Jerk Soda (above). We'll keep the party going today with another great cooking demonstration at 4 p.m., today featuring Chef Kailee Krupa from Burgundian.
Wow! Sweet corn from Western Washington! Yup, Alm Hill Gardens has begun harvesting sweet corn. Woohoo! They've also started harvesting cranberry shelling beans. And you know what that means? Succotash! Oh, yeah, baby!
Mmm. Donut peaches from ACMA Mission Orchards. I've said it before, and I will say it again: I heart donut peaches. They are cool looking. They are sweet, juicy and delicious. And they have such a small stone that removes easily that they are super easy to eat, and not as messy as bigger peaches. They are also great for sack lunches and hikes, as they don't take up as much space, and they are not as delicate as other peaches. Enjoy!
When we visited Rosecrest Farm in Chehalis, we learned some naturally cool things about how they make their amazing Swiss cheeses. The photo above was taken in their on-farm store, and that big, white door between Sharon and Gary McCool is the door to their aging room. That door is something like 16″ thick. Seriously. See, the room was originally built decades ago for aging beef, and it was designed to maintain a constant temperature without refrigeration. Amazing! And perfect for aging cheese, as it holds at 50 degrees or so year-round. That’s pretty cool, figuratively and literally.
There is no such thing as too much garlic. And some of my favorite garlic is this German red garlic from Kirsop Farm. It has that nice, big garlic flavor with a bit of a bite that will fill up your senses, and clean out your blood. This is the stuff that helps you discover who truly loves you, cuz anyone who complains, “you stink of garlic,” clearly does not. And I think it repels vampires, too!
This week’s gorgeous tomato of the week from our friends at One Leaf Farm is the Japanese Black Truffle tomato. This heirloom tomato traces its origins to Russian, where it is prized and fetches a high price. Its flesh is very dark, ergo its name. (Though you might ask, “then why is it called ‘Japanese’ if it’s from Russian?” Don’t have a good answer for you.) It is pear shaped, and it has a deep, rich flavor. It is just one of eight tomato varieties currently being harvested by One Leaf! (See a photo album of all their tomatoes on our Facebook page.)
This time of year, as the early apples come into season, it is not uncommon to see different varieties of apples come and go every week. Between the different growing seasons throughout Washington and the hundreds of different varieties of apples grown here, apples are seemingly always coming into or going out of season. On the one hand, that means you need to pay attention, so that you can enjoy your favorites while they are in season. On the other hand, if you are more adventurous, you can experiment with new kinds of apples all the time! Like these Shamrock apples from Tiny’s Organic Produce, which are in season right now… for a little while, anyway.
Here is this week's menu from Knife For Hire Picnic Foods, complete with all the farms from which their ingredients came:
- Peach Caprese: Samish Bay fresh mozzarella, layered with ripe peaches, cucumbers, and opal basil;
- Turmeric and Mustard Seed Roasted Potatoes and Cauliflower: Olsen’s Red Lasoda potatoes roasted with Nash’s beautiful fresh cauliflower;
- Very Local Peanut Butter & Jelly: Alvarez Peanuts crushed into peanut butter, Alm Hill and Gaia’s Raspberries cooked into jam;
- Tahini Slaw: Fresh made tahini, tossed with Nash’s green and purple cabbage with Gaia’s carrots – beats mayonnaise slaw any day!
- SImple Roasted Vegetables: Boistfoot green squash and rainbow carrots, Gaia’s beets and red onion, Alvarez patty pan squash roasted to perfection;
- Carrot Caraway Rye Salad: Rye berries tossed with caraway pickled carrots, roasted rainbow carrots from Gaia’s, fennel and cucumber;
- Liz’s Amazing Kitchen Sink Salsa: Alvarez tomatillos, tomatoes, corn, poblanos, jalapenos, and Mayacoba beans served with tortilla chips;
- Miso Roasted Apricots: pink and purple radish, snap peas, and nori vinaigrette; and
- Summer Succotash: the jewels of summer – ripe tomatoes, yellow corn, and snap peas tossed with pickled green beans.
Finally, another fizzy beverage: kombucha. Communi-Tea Kombucha calls their kombucha, "kombucha without compromise." That means that they don't cut corners to make it easier to get permits, get on store shelves, etc. If you are going to ferment tea to make kombucha, you should expect some alcohol left over, and any kombucha sold without it has been, essentially, compromised. But Communi-Tea got itself a brewery license, just so that it could legally sell its uncompromising beverage with its naturally occurring alcohol. It's not a lot of alcohol, but just enough that it comes under the authority of state and federal regulators. So enjoy a real kombucha, made fresh here in Seattle, and remember your ID, cuz you have to be 21 to buy it!
Of course, this is just a highlighting of what you will find today. There is still plenty of other stuff just waiting for you at your Wallingford Farmers Market this week. For a full accounting of what you will find, check out What’s Fresh Now!
Please remember to bring your own bags today, and every Wednesday, as Seattle’s single-use plastic bag ban is now in effect. Also, please take note of our new green composting and blue recycling waste receptacles throughout your Wallingford Farmers Market, and please make an effort to use them correctly. Each container has what’s okay to put in it pictured right on the lid. Please do not put the wrong materials in, because that drives up the cost of recycling and composting, and it can result in the entire container being sent instead to a landfill. Your understanding and cooperation are appreciated.