Welcoming Sassy Seafood to the Market

The Tumwater Town Center Farmers Market would like to welcome Sassy Seafood to our growing family of vendors.

Sassy Seafood has hand-packed Wild Pacific Albacore in cans with added flavors to spice up any dish.  They are quite active in the farmers market scene throughout Western Washington, and we are very excited to have them join us this Wednesday.

We hope to see all of you this week.  Live music, local vendors, healthy eats, hand-crafted items . . . what more could you ask for in a farmers market?

Great Day at the Market Yesterday

A huuuuuge thank you to our vendors and our customers for a great day at the market yesterday.  The weather was perfect, the music relaxing and high-quality, and it all added up to a great day of sales.

Now we want to do better.  There are a lot of people in Tumwater we aren’t seeing, and we are counting on all of you to spread the word.  Great things are happening at the Tumwater Town Center Farmers Market, and, to borrow from The Carpenters, we’ve only just begun!

Sautéed spinach with garlic

1 lb. spinach, stemmed, washed, and patted or spun dry
1 Tbsp. olive oil or butter
4 cloves garlic, minced or crushed
salt and pepper to taste

Sizzle garlic in the oil or butter until it just begins to brown, about 3 min. If using butter, be careful not to burn it. Stir in about half the spinach, letting it wilt before adding the other half. Cook over high heat until the liquid from the spinach evaporates, about 5 min. Season and serve.

If you would like to serve this dish at room temperature rather than hot, use oil; the butter will congeal if allowed to cool.

Adapted from Vegetables / James Peterson. William Morrow, c1998. ISBN: 9780688146580

Mr. Peterson goes on to give a very similar recipe for chard, with a little more oil and a little less garlic. In fact, this technique will probably work with any greens you care to cook; it’s also nearly identical to the nettle recipe Ray of OlyYoga fame recommends, except he adds a little chopped onion.

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.

Great Items for Sale This Wednesday

Here are just a few of the great items being offered this Wednesday at the Tumwater Town Center Farmers Market:

Vue Farm …….Peonies are here!

Stoney Plains…..CSA’s for sale

South Bay BBQ….brisket is for lunch!

RP Guerrero….Asparagus and Walla Walla onions are ready

Nana Kathy’s….now offering free range chicken and duck eggs.

Lost Peacock Creamery….Greek goat yogurt to die for!

Living Greens….Spicy microgreens like fenugreek, radish, and clover

GemStone Knobs….jewelry for your home, fondue and appetizer forks, boxes, plaques, custom cabinetry knobs, and lamp finials.

Dragon’s Choice Meats….pork steaks, ground beef, pasture-raise chickens.

Claddagh Coldbrew….wash down lunch and get some afternoon energy with divine tasting coldbrew coffee.

Bags and More….gift bags and tags, making it easy to purchase all you need for gift-giving right at the market.

Music this week by Wishing Willow Farm’s own daughter, Eva!  Eva is a long-time improviser who lets her heart take her fingers and voice to new places celebrating the human spirit.

Big Things Happening at the Market

We had another great Market this week.  Were you there? We sure hope you were and if not, we sure hope to see you next Wednesday, 10-2, the corner of Israel and Capitol.

Our thanks to Andrew Tuller for the great live music on Wednesday.  Next week we have “Eva” playing guitar, digital piano, and singing some of her Indie selections.   Eva describers herself as a long-time improviser.  She says her fingers follow where she goes in her mind, and what she feels in her heart, singing the song of the human spirit.  We can’t wait to hear what she brings to the Market.

We want to let you know about a couple events scheduled for later in the summer.  Senior Day will be July 19th this summer, and Kids Day will be July 12th. As we schedule more special events we will let you know right here.

Next Wednesday?  See you at the Market!  We have several new vendors and we are so excited about the growth and vibes of the Market this year.

Radish leaves are edible

Radish Top Soup

1 large onion, diced
2 Tbsp. butter
2 medium potatoes, sliced
4 cups radish greens
4 cups chicken broth
1/3 cup heavy cream
5 radishes, sliced, for garnish

Saute onion in butter over medium heat until tender. Add potatoes and radish greens, stirring to coat with butter. Add chicken broth and bring to a boil. Reduce heat and simmer 30 minutes. Allow to cool slightly and blend until smooth (depending on the size of your blender, you may need to work in batches). Return to saucepan and stir in cream. Reheat, stirring, until well blended; do not boil. Top with radish slices.

Adapted from Mother Nature Network

Radish Leaf Pesto

2 large handsful fresh radish leaves, stems removed
30 grams (1 ounce) grated or shaved hard cheese such as pecorino or parmesan
30 grams (1 ounce) nuts such as pistachios, almonds, or pinenuts (walnuts are not recommended, the result is bitter)
1 clove garlic, germ removed, quartered
a short ribbon of lemon zest, without pith (optional)
2 Tbsp. olive oil, plus more for consistency
salt
pepper
ground chili pepper

Pulse in a food processor or blender until smooth, scraping the sides as needed. Add more oil and pulse to mix until desired consistency is reached. Adjust seasonings and store in an airtight container. Use or freeze within a few days.

Adapted from Chocolate & Zucchini

More radish and radish top recipes:
Radishes with creamy ricotta
Buttered Leeks and Radishes

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.