A Huge Thank You!

Just a short post to thank all of the people who braved the heat yesterday to join us at the Market.  You are all greatly appreciated!

The Tumwater Town Center Farmers Market is held every Wednesday no matter the weather, and we would love to have you join us next Wednesday, and every Wednesday, through September.

Again, thank you!

Peach pie for dinner!

Chicken and peach pie
2-3 lb. chicken (best with skin and bones, which add flavor, but a smaller amount of skinless/boneless chicken can be used)
salt and pepper to taste
1/2 tsp. ground ginger
2 Tbsp. vegetable oil
1 medium onion, peeled and sliced
2 ribs celery, in 2-inch pieces
1 leek with a little green, in 2-inch pieces
1 1/2 cups chicken stock
4 whole cloves
5 medium peaches (1 1/2 lb), peeled*, pitted, and sliced into bite-sized pieces
1/4 cup white wine
1 clove garlic, chopped
1 tsp. fresh ginger, peeled and minced
2 tsp. cornstarch dissolved in 1 Tbsp. cold water
1 egg beaten with 1 Tbsp. water (optional)
double pie crust for 9-10-inch pie pan

Rub the chicken all over with salt, pepper, and ginger. In a large pot, lightly brown chicken, onion, celery, and leek in oil over medium heat, about 15 minutes. Add stock and whole cloves; bring to a boil. Cover and simmer 1 1/4 hours. Remove chicken, reserving cooking liquid and vegetables, and cool slightly. Remove and discard skin and bones; cut chicken into bite-sized pieces. Mix meat with peaches, wine, garlic, ginger; cover and chill. Remove cloves from the cooking liquid and discard; puree liquid and vegetables. Chill (may quick-chill by freezing about 45 minutes) and skim off fat. Combine puree and cornstarch/water mixture, add to chicken, and stir until well-blended. Grease a 10 x 6 1/2 x 2-inch casserole or 9-10 x 2-inch round dish and line with 1/8 inch thick pie crust dough, leaving 1 1/2 inch overhang. Fill with chicken mixture. Top with second crust and seal with water. Pierce top and brush with egg if desired. Bake 30 min at 400F then lower oven to 350F and bake another 20 min. Allow to cool 10 min. before serving.

Adapted from: Cooking with fruit : the complete guide to using fruit throughout the meal, the day, the year / Rolce Redard Payne and Dorrit Speyer Senior. Wings Books, 1995.

*See following recipe for the easiest way to peel peaches.

If you bought extra peaches (and who wouldn’t be tempted?) how about drying them for later snacking:

Oven-dried peaches
Blanch peaches in boiling water for a few seconds and quickly remove to cold water; skins should slip off easily. Halve and remove pits; cut into smaller pieces if desired. Optionally, place in acidulated water to prevent discoloration. Arrange pieces cut-side down on a wire rack over a foil-lined baking tray; place in a 225F oven, leaving door slightly ajar. Dry 24-36 hrs for halves, 12-16 hrs for quarters, 8-12 hrs for smaller pieces, turning pieces halfway through drying.

Adapted from: Preserving fruit : 101 essential tips / Oded Schwartz. DK Pub., 1998.

More about peaches.

Index to all blog posts.

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.

What’s Happening at the Market Tomorrow

Here’s what you can expect at the Market this week, besides hot weather:

Blooming Artichoke…..the very best in herbs

Charm of Finches…..more of their delicious gluten-free sourdough bread

Fina’s Salsa…..if there is a better salsa in Thurston  County we don’t know what it would be

Gemstone Knobs…..new finials, lamps, and boxes

Johnson’s Berry Farm…..make your own smoothies from the freshest berries in town

Living Greens…..microgreens for a tasty summer salad on a hot evening

Lost Peacock Creamery…..the only market in town where you can get Thai Garlic Chevre

Nana Kathy’s…..the mixer has arrived; come see the wonders Kathy has waiting for you

P’zazz…..handcrafted jewelry for any occasion

RP Guerrero…..fresh produce from their farm to your table

RawkStar…..seriously good-tasting smoothies to beat the heat

Sassy Seafood…..the best tuna in the state and that ain’t no empty boast

SouthBay BBQ…..if you like grilled pork then you’ll love SouthBay

Starry Lane…..honey, honey products, fresh from the bee to your table

Stoney Plains…..everything you need for a tasty salad

Vue Farms…..Dahlias and Sunflowers to brighten up your home or office

Wishing Willow…..organic produce, when healthy is important for your family


Join Us On Hot Wednesday

Well, if the weather reports are correct, our next Market is going to be a hot one.

So come join us!  Sit under the tent and enjoy the live music.  Pick up a Smoothie to enjoy while you soak up the atmosphere.  Grab some fresh fruits and vegetables for dinner that night.

Hot weather means a hot time at the hottest farmers market in the county, and we hope to see you all there from 10-2.

It’s never too hot for the Tumwater Town Center Farmers Market!

Greetings to Charm of Finches Bakery

We have a new vendor at the Tumwater Town Center Farmers Market, and based on early returns, it looks like Tumwater residents really like Charm of Finches Bakery.

Charm of Finches Bakery provides delicious, good for your body, whole food and wild fermented baked products to the Olympia area. They are currently selling Sourdough Teff Bread with all gluten-free ingredients at the Market this summer.

The secret to delicious, gluten-free bread was passed down in a recipe by a monk at the Tassajara Zen Mountain Monastery.  That recipe was modified for sourdough bread by Finches owner, and the results are available every Wednesday at our Market.

Just one more reason why the Tumwater Farmers Market should be part of every Wednesday’s schedule.

What to do with favas

Pea Shoot Salad with Fava Beans
1 pound fava beans, shelled
3 Tbsp. olive oil
1 Tbsp. balsamic vinegar
salt and pepper to taste
4 oz. pea shoots
4 radishes, thinly sliced
1/4 cup slivered almonds
1 avocado, sliced lengthwise (optional)

Blanch the fava beans in boiling water no more than two minutes; immediately cool in ice water. Remove the beans’ outer skin, either by popping the bean out with your fingers or by paring the shell away. Whisk together olive oil and balsamic vinegar; season to taste. Toss pea shoots, radishes, and slivered almonds with the oil/vinegar mixture. Divide this salad mixture among as many as four plates; top with fava beans and avocado slices.

Adapted from food52.com (which must be based significantly south of us, since they seem to consider fava beans a spring vegetable).


Fava-Mint Pesto
2 cups cleaned fava beans (about 2 lb. before removing pods and shells)
2 Tbsp. almonds, roughly chopped
2 anchovy fillets in oil, roughly chopped
1 garlic clove, roughly chopped
6 Tbsp. lemon oil
1⁄4 cup finely grated Parmigiano-Reggiano cheese
1⁄4 cup loosely packed mint leaves, thinly sliced
zest of 1 lemon, finely grated
2 Tbsp. lemon juice
salt to taste

Cook fava beans in boiling, salted water until bright green, about 30 seconds. Transfer to a bowl of ice water with a slotted spoon and let sit about a minute, until chilled. Drain and roughly chop. Pound the almonds, anchovies, and garlic in a mortar until evenly combined. Add 2 tablespoons of the lemon oil. Add fava beans and mash into a coarse purée. Stir in the remaining 4 tablespoons lemon oil, cheese, mint, lemon zest, and lemon juice. Adjust seasoning if needed.

Adapted from Saveur

More about fava beans

Index to all blog posts.

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.