Sunday, December 13th: Hot Soup, Hard Cider (Really) & Garlic Stocking Stuffers

 

Got Soup? offers four fresh flavors of soup every week. Photo copyright 2009 by Zachary D. Lyons.

Get a sample taste of hot soup from Got Soup? this week… and every week for that matter, at your Farmers Market at Fremont Sunday Market. See, they make different soups every week from fresh, local ingredients, so you never know what great concoctions they’ll have. Thus, you’d better just try them all to be safe. Among their December 6th flavors were Chicken with Wild Rice & Portobello Mushrooms, which I found to be supreme comfort food, and Potato & Leek with Oyster, which was surprisingly, and pleasingly, oysterly. (Sorr-ly.) And I’ve been told that Got Soup? will make a special batch of your favorite flavor of theirs if you let them know in advance, and if the ingredients are in season. (Don’t be asking for corn chowder or tomato soup right now, people!)

Hard cider from Wildfire Cider in Port Townsend. Photo copyright 2009 by Zachary D. Lyons.

Woohoo! Hard cider!!! Welcome Wildfire Cider from Port Townsend to your Farmers Market at Fremont Sunday Market. Wildfire grows their own certified organic apples on the Olympic Peninsula and handcrafts it into two varieties of hard cider: semi-sweet and extra-dry. So enjoy some cider the way the gods meant it to be enjoyed — hard! (I know, you are thinking, “Didn’t he write this same cra… err… stuff last week?” Well, yes I did, but their truck broke down, and they couldn’t make it, so I’m saying it again.)

Jalillah's Cookies multi-grain bread. Photo copyright 2009 by Zachary D. Lyons.

Jalillah’s Cookies new multi-grain bread is good food that is good for you. This heart (and colon) friendly bread is made from whole wheat, oats, flax, rye and sesame seeds. It is a hearty bread for cold December nights, and it’s a good vehicle for butter.

A gift box of heirloom garlic from Anselmo Farms. Photo copyright 2009 by Zachary D. Lyons.

The perfect gift for the person who has everything is this garlic sampler box from Anselmo Farm. I mean, let’s face it. One can never have too much garlic. And why not mix it up a bit and try a variety of the many heirloom garlics Anselmo’s grows. After all, variety, and garlic, is the spice of life, and it sure beats the heck out of getting a lump of coal in your stocking!

Fresh, local cow and goat milk and yogurt, straight from the farmer, from Silver Springs Creamery. Photo copyright 2009 by Zachary D. Lyons.

Being a dairy farmer mean never having to say your are taking a day off. The cows don’t care. They have to be milked, whether you are in the mood or not. And in this era of automatic milking machines, imagine a power failure! Well, that is exactly what happened to Silver Springs Creamery last weekend, which is why they couldn’t make it to Fremont with their incredible milk and cheese. See, the cows still had to be milked, electricity or not, so the Sundstroms milked them all by hand, meaning they hadn’t the time to come hang with us. But they plan to be back today, so stop by to pick up some of their dairyliciousness. Just look at how yellow their Jersey cow milk and yogurt are (above). That is the color of rich milk from Jersey cows that eat real grass in fertile pastures. (The white stuff is the goat milk and yogurt, just so you don’t think I’m crazy, though I understand that ship may have already sailed.)

Butternut squash from Prana Farms. Photo copyright 2009 by Zachary D. Lyons.

Also MIA last week due to vehicle problems (don’t we just love the cold this time of year?), Prana Farms will also be back today with lots of spuds, fresh-cut herbs, winter squash and other goodies that’ll help you warm your kitchen.

Pink Lady apples from ACMA Orchards. Photo copyright 2009 by Zachary D. Lyons.

Pink Lady apples are one of the latest apples of fall to arrive at the Farmers Market, and also one of the best for just plain eating, and ACMA Orchards has them now. This pinkish-skinned apple is sweet with a balance of tart, and it packs a nice crunch. If you haven’t tried one, you owe it to yourself to do so this week.

Yellow carrots from Full Circle Farm. Photo copyright 2009 by Zachary D. Lyons.

Under the “aw, aren’t they cute” adorable foods category this past week were these yellow carrots from Full Circle Farm. Adorable and delicious, that is. Carrots may be on the cute and small side this time of year, but cold weather also makes them much sweeter. Grab a bunch or three.

Remember, you’ll find plenty of other goodness at your Farmers Market at Fremont Sunday Market today. For a fuller accounting, click on “What’s Fresh Now!” in the upper right-hand corner. And do keep in mind that some items may be affected by our current cold weather, so come open-minded. Also, come to Fremont Sunday Market first for all your holiday gift shopping. If it ain’t here, they probably don’t want it anyway.

Sunday, December 6th: Hard Cider, Holiday Cookies, More Greens

Hard cider from Wildfire Cider in Port Townsend. Photo copyright 2009 by Zachary D. Lyons.

Woohoo! Hard cider!!! Welcome Wildfire Cider from Port Townsend to your Farmers Market at Fremont Sunday Market. Wildfire grows their own certified organic apples on the Olympic Peninsula and handcrafts it into two varieties of hard cider: semi-sweet and extra-dry. So enjoy some cider the way the gods meant it to be enjoyed — hard!

Delicious holiday cookies from Jalillah's Cookies. Photo copyright 2009 by Zachary D. Lyons.

Jalillah’s Cookies, from Anacortes, has added these great holiday cookies to their lineup of wonderful cookies, breads and pastries. I tried the almond cookies, on the right, last week, and boy-howdy were they yummy. These folks do a terrific job turning out cookies that will remind you of the ones (I hope) your grandma used to bake.

Goat milk gouda (left) and aged Jersey milk cheddar from Silver Spring Creamery. Photo copyright 2009 by Zachary D. Lyons.

Eric Sundstrom of Silver Springs Creamery raises his Jersey cows and dairy goats on lush, green pastureland just south of the Canadian border in Whatcom County. The result is incredible milk and awesome cheese (above). No longer must you purchase corporate milk that comes from a nameless, faceless “pool” from who knows where that is “ultra-pasteurized” to the point of lacking all flavor. I mean, who wants milk from a “pool” anyway? Little kids piddle in pools. Come meet your dairy farmer face-to-face and pickup a bottle of his milk and a wedge of his cheese. It’s good stuff.

Bags of salad mix from the greenhouses at Anselmo Farm. Photo copyright 2009 by Zachary D. Lyons.

You know them for their many varieties of heirloom garlic, but Anselmo Farm has begun to bring more of their farm’s products to the Farmers Market at Fremont Sunday Market, including these bags of salad greens from their greenhouse. These greens include a variety of lettuces, arugula and mustard greens, and the big, fresh, tender leaves are not only great for salad, but also for sandwiches.

A variety of dried beans from Full Circle Farm. Photo copyright 2009 by Zachary D. Lyons.

Looking for dried beans? Full Circle Farm has a variety of them, including cannellini, arikara, peregion, cranberry and more. It’s yet one more crop you can now put a face to.

Delicata squash from Prana Farms. Photo copyright 2009 by Zachary D. Lyons.

I love delicata squash, like these from Prana Farms. There are many ways to prepare it, but I love the simple way of just cutting it in half, lengthwise, scraping out the seeds (which I clean and roast separately), rubbing it with olive oil all over, and laying it face-down in a glass baking dish in a 375 degree over for about 20-30 minute, or until soft to the finger poke. Then I just eat it as is like that. You can eat the skin and everything!

You’ll find plenty of other goodness at your Farmers Market at Fremont Sunday Market today. For a fuller accounting, click on “What’s Fresh Now!” in the upper right-hand corner. And do keep in mind that some items may be affected by our current cold weather, so come open-minded.

Sunday, November 29th: Get Your Local Grub On & Pickup Some Great Gifts, Too!

Quarts for delicious soup from Got soup? Photo copyright 2009 by Zachary D. Lyons.

After this past week, has the kitchen become your nemesis? Then give yourself a break with a quart of delicious soup from Got Soup? They make a variety of great soups from local ingredients each week, freeze them, and all you have to do is bring them home and heat them through. So take the night off from cooking and leftovers. Have some soup.

Sundried tomato bread from Jalillah's Cookies. Photo copyright 2009 by Zachary D. Lyons.

Of course, you’ll need some bread to go along with that soup, and Jalillah’s Cookies, from Anacortes, has got you covered there. How about some of this sundried tomato bread?

Salad mix from Full Circle Farm. Photo copyright 2009 by Zachary D. Lyons.

Hmm. Soup. Bread. Oh, and salad. Let’s make this meal tonight simple, right? Full Circle Farm salad mix just requires dressing, and you’re good to go!

Cow and goat cheese from Silver Springs Creamery. Photo copyright 2009 by Zachary D. Lyons.

And cheese, from Silver Springs Creamery. Cheese for your bread. Cheese for your salad. Cheese for, well, your cheese course at the end of dinner. Oh, and I know! How about some cheese on a slice of an apple from ACMA Orchards?

Pink Lady apples from ACMA Orchards. Photo copyright 2009 by Zachary D. Lyons.

Of course, you might want some fresh herbs to throw in that salad, too. How about these herbs from Prana Farms?

A selection of fresh-cut herbs from Prana Farms. Photo copyright 2009 by Zachary D. Lyons.

Okay, I know garlic is not exactly on the list for stuff you can just take home and eat (well, maybe it is for some of you), but as there is no such thing as too much garlic, you should visit Anselmo Farm and pick some up for later anyway. You can thank me later.

Heirloom garlic comes in many varieties at Anselmo Farm. Photo copyright 2009 by Zachary D. Lyons.

Check the “What’s Fresh Now!” pages in the upper right-hand corner for a fuller accounting of what you’ll find at your Farmers Market at Fremont Sunday Market today, and remember, you can find all kinds of great holiday gift ideas at the Fremont Sunday Market, too, from local merchants and artisans. Find that unique gift that will tell that special someone you were thinking about them when you got it for them. Give gifts with stories and faces behind them.

Sunday, November 22nd: Eat Local For Thanksgiving!

Fresh, local cow and goat milk and yogurt, straight from the farmer, from Silver Springs Creamery. Photo copyright 2009 by Zachary D. Lyons.

Yep, it’s Thanksgiving week already. No need to wait until Wednesday evening to fight the crowds over the last bunch of carrots at the grocery store. Get them straight from the farm at the Farmers Market at Fremont Sunday Market. Everything is so fresh that whatever you get today at the Farmers Market will still be fresher than anything you’ll find at the grocery store on Wednesday.

How about milk and yogurt? I bet you have uses for both on your holiday menu. I know I do. Well, pick up both from Farmer Eric at Silver Springs Creamery. His goat and Jersey cow milk, yogurt and cheese is as good, and fresh, as it gets. I’ll be using some of his Jersey cow milk to make my chocolate cream pie this week. Yum!

Ozette potatoes from Full Circle Farm. Photo copyright 2009 by Zachary D. Lyons.

In the spirit of Thanksgiving, why not add some of these Ozette potatoes from Full Circle Farm to your menu. Ozette potatoes were brought from Peru to Neah Bay by Spanish explorers in 1791. When the Spanish figured out that they couldn’t hack the weather on Washington’s northwest coast and pulled up stakes in 1792, they left this potato behind with the Macah people, who have cultivated them ever since. That makes the Ozette potato one of only about four potato varieties to travel directly from South America to North America, without going to Europe first, and it also makes the Ozette kind of Washington’s own native potato, with a story that is kind of Washington’s own Plymouth Rock. Lay that on your guests, eh?

Granny Smith and pie apples from Prana Farms. Photo copyright 2009 by Zachary D. Lyons.

Making apple pie or apple sauce? Prana Farms has these Granny Smith and pie apples for you. And, of course, ACMA Orchards has a wide variety of apples, too.

Bartlett pears from ACMA Orchards. Photo copyright 2009 by Zachary D. Lyons.

ACMA also has these great Bartlett pears, as well as other pears and pluots for whatever wonderful desserts, sides and snacking you have in mind.

Shallots from Anselmo Farm. Photo copyright 2009 by Zachary D. Lyons.

And you’ll need shallots, onions and garlic for all sorts of dishes. You already count on Anselmo Farm for their many superb varieties of heirloom garlic. Now, they are bringing their great shallots and storage red and yellow onions.

Okay, it’s been a tough day of cranky keyboards and rebellious internet connections, so I apologize for this abbreviated post. Remember to Take the Pledge to Eat Local For Thanksgiving! And of course, for a fuller accounting of all the goodness in store for you this week, please click on “What’s Fresh Now!” in the upper right-hand corner, and we’ll see you today at your Farmers Market at Fremont Sunday Market.

Kale with Bacon & Mustard Vinaigrette

Kale with Bacon & Mustard Vinaigrette, by Sous Chef Meredith Molli of 35th Street Bistro, as prepared for her cooking demonstration at the Farmers Market at Fremont Sunday Market on November 8, 2009. Photo copyright 2009 by Zachary D. Lyons.

This recipes was prepared on November 8, 2009 by Sous Chef Meredith Molli of 35th Street Bistro as part of her Farmers Market at Fremont Sundsay Market cooking demonstration as part of the Eat Local For Thanksgiving campaign. She used kale from Prana Farms, bacon from The Swinery, and garlic from Anselmo Farm, all vendors at the Farmers Market at Fremont Sunday Market.

Ingredients:

• 2 Bunches Kale (I like Dino, or the kind with the purple stems)
• about 1/2 pound Slab Bacon or presliced bacon (cut into small rectangular chunks called lardons)
• 1 Shallot (sliced thin)
• 2-3 Garlic Cloves (sliced thin)
• Pinch of Chile Flakes
• 1/2 cup Vegetable or Chicken Stock
• 2 TB. Butter
• Salt and Pepper to taste
• 3-4 TB Mustard Vinaigrette (see preparation instructions, below)

Preparation:

Bring a large pot of salted water to boil.  Heat a large skillet over medium high heat and throw in the bacon lardons.  Let them get a little crispy on the outside, and then turn the heat down a bit so that they release some fat into the pan.  Remove the lardons with a slotted spoon leaving the fat in the pan.  Blanch the kale in the boiling water for 1-2 minutes to soften and take some of the bitterness out.  While the kale is blanching throw your sliced shallots and garlic into the hot pan with the bacon fat.  Make sure the heat is low, so the garlic and shallots don’t burn. When the shallots are soft, take the kale directly out of the blanching pot, shaking most of the water off, and put it directly into the pan with the shallots and garlic.  Add about 1/4 cup (or more if needed) of the vegetable stock, and a pinch of chile flake. Season with salt and pepper, and simmer until the stock is reduced to almost nothing.  Throw in 1 or 2 TB butter and swirl in the pan to emulsify with the remaining liquid.  Turn off the heat and toss the greens with 2 to 3 TB of the mustard vinaigrette (enough to coat).

Mustard Vinaigrette:

• 1/4 cup Apple Cider Vinegar
• 1/4 cup Sherry Vinegar
• 1 TB. Dijon Mustard
• 1 TB. Whole Grain Mustard
• 1/4 cup Maple Syrup
• 1 cup Canola Oil

Combine everything but the oil in a blender or food processor.  Turn on the machine and slowly drizzle in the oil drop by drop until it is emulsified.  Season to taste with salt and pepper.  If you don’t have a blender or food processor, you can wisk the oil into the other ingredients by hand.