“Tired” greens

You can rehydrate droopy greens by letting them sit in cold water for an hour or three. Be sure to drain them well before putting them away, though. This can work for certain other vegetables as well.

Many leaf vegetables such as lettuce store longer if there’s a little bit of water at the bottom of the bag so the stem(s) can “drink,” but the leaves must be kept clear of it or they’ll rot. In some cases, like with asparagus, this is best achieved by putting them in a rigid container with a little water in the bottom, vase-style. Unless you’re going to use it right away, though, drop a plastic bag over the whole thing to keep the moisture in.

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Thank You!

We had a blast and we hope you did too.

Thank you customers! Thank you sponsors!  Thank you vendors, and thank you volunteers!

A farmers market does not happen by accident.  It happens because a group of people, like-minded people, come together, roll up their sleeves, and put in hours of hard work.

We think the hard work paid off.  We hope you agree!

See you in 2018!

Three onion soup

1 teaspoon olive oil
4 medium leeks (white and pale green parts, about 2 cups), chopped
1 small onion (1/4 pound), thinly sliced
2 large shallots (1/4 pound), thinly sliced
salt and pepper to taste
1 1/2 cups water
1 large potato (6 ounces) such as Yukon Gold, peeled and cut into 1/2-inch cubes
1 cup chicken broth
1/2 cup grated Gruyère (2 ounces)
2 teaspoons balsamic vinegar

Heat oil over moderate heat until hot but not smoking; add leeks, onion, and shallots and season to taste. Cook about 15 minutes, stirring frequently, until edges are golden brown. Add 1/2 cup water and deglaze skillet, scraping up brown bits. Add potato, broth, and remaining cup water to onions. Simmer, covered, stirring occasionally, until potatoes are very tender.

Pour about 1 cup of soup into blender, puree, and return to pot. Adjust seasonings and serve sprinkled with cheese and drizzled with vinegar.

Makes about 4 cups.

Adapted from Gourmet (via the Epicurious website).

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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.

This Is It!

Farewells are always bittersweet, and tomorrow will be no exception.

We say goodbye for the 2017 season tomorrow.

You know who our vendors are, and by now you know what we sell.

So we’ll just say we hope to see you tomorrow, from 10-2, on the last day of the Tumwater Town Center Farmers Market.  It’s been one heck of a season and we want to thank you in person.

And if you have any suggestions for next year’s market, please stop by the info booth and let us now your ideas.

Zucchini & Corn Souffle

2 medium zucchini (about 1 1/2 pounds)
2 1/2 tsp. salt
6 eggs, separated
2 medium ears corn, shucked
2 green onions, chopped
6 Tbsp. butter
6 Tbsp. flour
1/4 tsp. black pepper
1 1/4 cups milk
1/2 cup shredded Swiss cheese

Shred zucchini and place in a colander over a plate or in the sink; toss with 1 tsp. salt. Let stand 30 minutes. Rinse, drain, and blot dry. Separate eggs and let stand at room temperature 30 minutes. Boil corn, covered, 3-5 minutes or until crisp-tender; drain. Let cool slightly and cut corn from cobs. Cook onions and zucchini in butter, stirring, until tender. Stir in flour, pepper, and remaining salt until blended. Gradually stir in milk and bring to a boil, stirring constantly. Cook 1-2 minutes, until sauce thickens. Add to corn and stir in cheese. Stir a small amount of zucchini mixture into egg yolks to temper; return all to bowl, stirring constantly. Allow to cool slightly. Beat egg whites until stiff but not dry. Gently stir a fourth of the egg whites into zucchini mixture, then fold in remaining egg whites. Transfer to a greased and floured 2 1/2-qt. souffle dish. Bake at 350F 45-50 minutes, until top is puffed and center appears set.

Adapted from Taste of Home, June/July 2014 via Taste of Home.com

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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 Season Is Nearly Over

Two weeks to go!

What began in April is nearly at an end, and I know I speak for our vendors when I say it’s been a great season and we are very, very grateful for your patronage.

We checked with our vendors and here’s what you can expect this Wednesday:

Bags N More…..1/2 off on specific shopping bags

Blooming Artichoke…..great teas and herbs

Charm of Finches…..more of the tasty sourdough bread

Claddagh Cold Brew…..floats and our distinctive, delicious coffee

Fina’s Salsa…..the best salsa in the area, from our kitchen to your table

GemStone Knobs…..trinkets for the holidays, ID lanyards, new finials

Lost Peacock Creamery…..best Chevre in town, can be frozen up to one year

Nana Kathy’s…..cinnamon rolls to die for

P’Zazz…..early holiday shopping ideas, jewelry for anyone for any occasion

RawkStar…..you won’t find better-tasting healthy food

RP Guerrero…..fresh harvest fruits and veggies

SouthBay BBQ…..making your tummy happy all summer long

Starry Lane…..honey and assorted bee products

Stoney Plains…..we bring healthy back to your daily meals

Vue Farms…..a touch of color on a gray fall day

Wishing Willow Farm…..good things come in small plants

Fresh Cranberry Beans with Olive Oil & Garlic

1 lb fresh cranberry beans, shelled (about 1 1/2 cups)
6 whole garlic cloves, peeled
2 Tbsp. olive oil
1/2 tsp. red pepper flakes, to taste
1/2 tsp. fresh thyme
2 cups water
2 bay leaves
1 tsp. salt, to taste

Cook garlic in olive oil over medium heat, tilting the pan so the oil is deep enough to cook the garlic evenly. When garlic starts to turn slightly golden, add red pepper flakes and thyme; cook another 2-3 minutes, until golden. Add shelled beans, mixing well to coat evenly, and cook for 3-4 minutes. Add water, bay leaves, and salt. Boil about 5 minutes uncovered, then turn down the heat, cover, and simmer until beans are tender but not mushy, about 20 minutes. Serve over rice or with nice crusty bread.

From Locally Famous Cook Colleen Smith, who plans to try it again this week with fresh black beans. She found it at May I Have That Recipe

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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.