Broccoli with fennel

1 large fennel bulb, about 8 oz.
8 oz. broccoli florets
2-3 Tbsp. olive oil
chopped fresh herbs such as parsley, marjoram, and/or savory to taste

Trim top from fennel and cut bulb into eighths. Parboil fennel and broccoli about 5 minutes. Drain and rinse under cold water. Heat oil, add broccoli and fennel, and toss to coat. Cover and let steam over low heat, shaking pan occasionally, until done, 5-10 minutes. Sprinkle with herbs.

Adapted from: The original Mediterranean cuisine : medieval recipes for today / Barbara Santich. Chicago Review Press, c1995.

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Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.

The Market On the 30th

Hopefully we will see all of you tomorrow, Wednesday, the 30th of August.

Here’s what will be waiting for you:

Blooming Artichoke…..herbs and herbal teas, locally-grown and made

Claddagh Cold Brew…..try our coffee floats for a nice heat-breaker

Dragon’s Choice Meats…..last week at the market for us, hope to see you all for a final goodbye

Fina’s Salsa…..salsa comes, also, in 32 oz size for $8

GemStone Knobs…..lamps and finials to beautify your home

Peacock Creamery…..simply the best goat cheese in western Washington

P’Zazz Jewelry…..accessories to complete any attire

RawkStar…..Yum, Yum, and more Yum….smoothies to please the soul

RP Guerrero…..It’s harvest time on our farm, from our soil to your table

Rutledge Corn…..corn on the cob is a summer tradition

Sassy Seafood…..go ahead and try to find better Albacore tuna than ours

SouthBay BBQ…..the perfect lunch treat on a hot summer day

Starry Lane Apiary…..honey, honey products, delicious and practical

Stoney Plains…..healthy goodness to please your tummy

Vue Farms…..add color to your home or office with Vue flowers

Wishing Willow…..microgreens are oh so good for you

Only Five Weeks To Go

It’s hard to believe but this season is almost over.  You only have five more opportunities to visit the Tumwater Town Center Farmers Market and then we pull the plug for this year.

And what a year it has been!

You may not be aware of this, but there are quite a few items at the Market you just can’t find anywhere else.  Keep that in mind during the next five weeks.  It might be a good idea to stock up on some of your favorite items because the Market won’t start up again until next April.

As always, we want to offer a huge thank you to our vendors and the tremendous support we have received from our sponsors and our customers.  Words really can’t express how grateful we are.

See you this Wednesday!

Mexican Street Corn

1/4 cup mayonnaise
2 Tbsp. sour cream
1/4 tsp. garlic salt
juice of one lime

Combine in a small bowl.

1/4 cup grated Cotija cheese
1 tsp. smoked paprika (or chili powder if you want heat)

Combine in a small bowl.

5 ears fresh corn, husked

Garnish (optional):
chopped cilantro

Optionally, soak 5 wooden skewers in water for 30 minutes. Insert a skewer halfway into the bottom of each corn cob (the roasted-corn people at the market last year used a drill to help set their skewers).

Place the corn directly over the grill, heated to medium (350-450F), cover, and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown. Transfer to a large platter and smear the spread over each ear of corn, then sprinkle evenly with topping. Serve immediately.

Adapted from Seeded at the Table

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Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.

Tomorrow at the Market

You know what would be nice?

It would be nice if tomorrow turns out to be the biggest day we’ve ever had at the Tumwater Town Center Farmers Market.  What do you say?  If you tell all of your friends and family to meet you there….10-2….corner of Israel and Capitol Way….what a great crowd we would have if you could do that.

And here’s what you’ll find if you join us tomorrow:

Blooming Artichoke…..plant sale on selected items

Charm of Finches… gluten-free sourdough bread in town

Claddagh Cold Brew…..try it once and you’ll never return to traditional coffee

Dragon’s Choice Meats…..ground beef, ground pork, small farm, huge quality

Fina’s Salsa…..just in time for football tailgate parties, fantastic salsa

Gemstone Knobs…..lamps with matching finials

Lost Peacock Creamery…..have some Thai Garlic Chev at your next football party

Nana Kathy’s…..the biggest, bestest homemade cookies in the county

P’zazz… for special occasions; jewelry for everyday living

RawkStar…..smoothies and healthy food on a summer day; what could be better?

RP Guerrero…..seriously healthy veggies with no additives or pesticides

Sassy Seafood… false claim when we say this is the best Albacore tuna you will ever taste

SouthBay BBQ…..come have lunch where the cool kids eat

Starry Lane Apiary…..the bees produce and we sell; fresh honey for your next meal

Stoney Plains…..local farm, quality food, happy customers

Vue Farms…..pretty-up your home or office with our beautiful flowers

Wishing Willow Farm…..micro greens for a macro appetite

Saluting Local Farms

In 1870, 50% of the United States workers were involved in farming.

Today it is 2%.

Today, 2.2 million Americans work on farms, the average farm is 460 acres in size.

2.2 million Americans doing the work to feed over 350 million Americans and countless foreign countries.  The average income for a farmhand in 2009 was just over $9 per hour.

Where would we be without them?

Tumwater Town Center Farmers Market salutes the local farmers of Thurston County.

You are appreciated!


native to: India and Iran
in season here: summer

Also called pigweed, verdolago, or little hopweed, Portulaca oleracea is often considered a weed around here — or at best, a readily available green mulch. It’s tolerant of both drought and poor soil. Leaves, smaller stems, and flower buds appear in many Asian and European cuisines, especially South Indian dishes. It can be eaten raw in salads, stir-fried, or curried. It is often compared to arugula or spinach and can be used similarly.

Purslane is higher in omega-3 fatty acids than some fish oils, making it popular among vegans. In fact, it’s generally considered to be the richest cultivated plant source of omega-3s, rivaled only by certain wild greens like molokhia and stamnagathi. It has plenty of vitamins A, C, E, and some Bs; its mineral offerings include iron, magnesium, calcium, and potassium. It’s an excellent source of anti-oxidants and a particularly good source of alpha-linolenic acid, which has been linked to coronary health and general longevity. Along with amaranth, lamb’s quarters greens, watercress, and lettuce, purslane is one of the richest herbal sources of anti-depressant substances.

Purslane doesn’t keep very well, which may be why it’s so hard to find, especially for those who lack a good farmers’ market. It starts to lose nutrition as soon as it’s harvested, so the fresher you can eat it, the better. It spreads readily, making some gardeners reluctant to grow their own, but it can be grown in containers to help control it (just don’t let it go to seed). It also makes a good microgreen.

It should be noted that purslane is a source of oxalic acid and should be avoided or eaten with caution by those susceptible to calcium-oxalate kidney stones or urinary issues such as bladder stones, or with other oxalic acid concerns. Pregnant women are also commonly advised to avoid purslane, which promotes uterine contractions and can cause miscarriage.

Read more:
label-style nutrition information for raw purslane
label-style nutrition information for cooked purslane
Health With Food
Natural Health Solutions

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Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.