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?

Claddagh Coldbrew is Tasty

One of our vendors this year is Claddagh Coldbrew, and we can tell you from personal taste experience, this is seriously tasty coffee.

Claddah Coldbrew is the brain child of Scott and Kristi Ensign, in cahoots with Covabrelli Coffee.  Scott has spent many years looking for exceptional coffee to drink, and during his search he was introduced to cold brewed coffee, a method of brewing over many hours in order to draw out the flavors locked in the beans.  The taste has significantly less acid and does not leave one with a bitter taste.  The result is nitrogen infused “Nitro” coldbrew and cold brew concentrate.

You can find Claddagh Coldbrew at many restaurants, pubs, markets, and of course here at the Tumwater Town Center Farmers Market every Wednesday from 10-2.

Highlighting Our Vendors

In case you missed the Market last week, you missed some great products by some equally great vendors.  Never fear, they will be back this coming Wednesday, and here are a few things you can look forward to seeing if you stop by:

Wishing Willow Farms . . . scented paraffin candles

Vue Flowers . . . Irises this week and Peonies on Memorial Day

Rawk Star Creations . . . fermented Black Garlic

Lost Peacock Creamery (formerly The Farmstead) goat cheeses and quail eggs

Dragon’s Choice Meats . . . beef stew meat, beef chuck eye steaks, pork arm steaks

Claddagh Coldbrew . . . coldbrew coffee

Bags and More . . . new assortment of gift bags

Music will be provided by Hokumville (Scuff and Al)

Come see us, Wednesday, 10-2, at the corner of Israel Road and Capitol Way

Got your CSA yet?

There are only a couple of weeks left to order your CSA from Stoney Plains Farm and pick up your lovely box of goodies here at the Tumwater Market every week this summer! They have shares sized for 1-2 people and for families of 3-4. If that sounds like too much, or if you just want to try it out a little before jumping in, I can personally recommend pairing up with a co-worker or neighbor and splitting a share. You can make someone else take the yucky stuff (although you can trade out something you really don’t like, and anyway, I think half the fun of a CSA is trying the new stuff) and trade recipes, advice, and ideas.

Did I hear someone ask “What’s a CSA?” Think of it as a sort of farm subscription. For a payment in the spring, members get a weekly box of the farm’s best produce all summer long. Sometimes the box even includes special treats not available to ordinary customers, or first chance at high-demand add-on items (for instance, when Kirsop Farm first started experimenting with pastured chickens, their CSA members had first crack at them). CSA members end up paying less than the conventional customers, too, and if it turns out to be a bad year for some crop, guess who eats first.

For those of you who like to take the back off and poke at the gears: CSA stands for Community Supported Agriculture and, technically, means the whole program; but most people use it to mean their share: “We have a CSA” or even “I’m going to pick up my CSA now.” Community Supported Agriculture is a system that lets the community — that’s us — support a local farm by sharing some of the expense and risk of farming. In the conventional system, the farmer pretty much has to get a loan every spring to buy seeds, fertilizer, worker hours, and so on until the harvest is big enough to generate income and let the farmer start paying off that loan, and the interest on that loan. Great deal for the banks, right? In a CSA program, community members cover those expenses and get their interest in edible form. It takes the whole cut-out-the-middleman concept to a delicious new new level!

Index to all blog posts.

New Items at the Market

A new year for the Market, and some of our vendors are bringing out new items for your enjoyment.

Rawk Star now has blackened garlic and we can tell you, from a personal taste test, this stuff is Primo!  You really must give it a try.

South Bay BBQ has brisket this week and they are adding a new sausage to their already delicious menu.

And Vu Flowers wants you all to know this is tulip season, and that means brightly-colored tulips for sale to brighten up the interior of your home.

See you Wednesday!

Welcome New Vendors

We want to give a shout out to a new vendor, the Wishing Willow Farm. Welcome to the Tumwater Town Center Farmers Market.  We wish you a very successful season.

We also want to make note of a vendor change of name.  The Oly Farmstead, makers of fine goat cheese, is now called The Lost Peacock Creamery!

May 3rd is the date…mark it on your calendars!

Newsletters: 22 June, 2011

Excerpt from the Market Newsletter originally published on 22 June, 2011. View the full newsletter for all the photos and links.

In the belly
Peas are a good source of vitamin K1 and folic acid, needed for bone mineralization, and B6, which is good for both bones and nerves. They also have lots of B1, 2, and 3, C, iron, protein, and fiber. Edible-pod peas (snow and snap peas) don’t have quite as much protein as shelling peas, but they’re quicker to prepare and you get more edible stuff per pound. I personally prefer shelling peas, but I also think that canned peas aren’t actually a food and sweet peas are a kind of flower, so my opinions are not necessarily mainstream.

Peas are native to a region from the near East to central Asia, and admirably suited to our cool Northwest summers. There is evidence that peas were eaten in Asia as early as 9750 BCE, in Iraq by 6000 BCE, and in Switzerland during the Bronze age. Apicius, I’m told, wrote about nine pea dishes… maybe I’ll look a few of those up for next week’s recipes.

In the kitchen
To coordinate with the whole steak/4th of July/barbecue thing, here are some barbecue recipes.

Homemade barbecue sauce
2 Tbsp. vegetable oil
1 med. onion, chopped
3 garlic cloves, minced
2 Tbsp. chopped fresh basil
large pinch of dried thyme
2 lbs. tomatoes, peeled, seeded, chopped
3 Tbsp. Worcestershire sauce, to taste
3 Tbsp. honey
1/3 c red wine vinegar
2 tsp. Dijon-style mustard
1/2 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. Tabasco sauce
Saute onion, garlic, basil, and thyme in oil 5-7 min., until onion is softened slightly. Add remaining ingredients and bring to a boil. Simmer, uncovered, stirring frequently, 20-30 min., until thickened. Adjust seasonings. Sauce will keep, refrigerated, several weeks.
From: From the farmers’ market : wonderful things to do with fresh-from-the-farm food with recipes and recollections from farm kitchens / Richard Sax with Sandra Gluck. Harper & Row, c1986.

Colvin’s favorite round steak recipe
For about 1 lb. round steak sliced into finger-sized strips:
1 cup dry red wine
1 cup salad oil
2 tablespoons vinegar
1/4 cup chopped green onions
1-2 cloves garlic, crushed
1 tablespoon salt
pepper
1/2 teaspoon dry mustard
1/4 teaspoon thyme
1/4 teaspoon basil
Combine all ingredients. Marinate 4-6 hours. Grill the steak strips at about 300F (not too hot) about 2 minutes to a side. With the oil on the steaks you may get some flare-up, which can be reduced by patting the meat dry with a paper towel before putting it on the grill.
From: the Colvin Ranch newsletter Cattle tales, Mon, Jun 6 2011.

Index to all blog posts.