What's Fresh Now

Farmers Markets are blooming!

Like tulips in the Skagit Valley, seasonal farmers markets around Puget Sound are popping up – with several opening this month. Check out the PDF version of the 2010 Puget Sound Farm Guide and get the scoop on over 50 markets throughout our region. You can also click on the link below for a list of those opening in April.

For those who love to roam—keep your canvas bags handy and get out of town with a visit to new markets. Each one is a unique experience—from peaceful rural locations surrounded by mountains to bustling market squares in the city or charming historical districts. In addition to the main attraction, many feature live music, chef demos, kids activities, special events, talented artisans and always—the bounty of our region's farmland, waters and forests at your fingertips.

Last, but not least, kudos to the University District Farmers Market for making the list of "Best of Farmers Markets in the USA" compiled by Travel and Leisure magazine.

Farmers Markets—Opening in April

Bainbridge Island Farmers Market Saturdays, 9 AM – 1 PM, opens April 10

Bayview Farmers Market Saturdays, 10 AM – 2 PM, opens April 24

Bellingham Farmers Market/Downtown Saturdays 10 AM – 3 PM, April through Christmas

Columbia City Farmers Market (Seattle), Wednesdays, 3 PM – 7 PM, opens April 28

Coupeville Farmers Market Saturdays, 10 AM – 2 PM, opens April 3

Ferndale Farmers Market Saturdays, 9 AM – 3 PM, opens April 17

Gig Harbor Farmers Market Saturdays, 8:30 AM – 2 PM, opens April 3

Issaquah Farmers Market Saturdays, 9 AM – 2 PM, opens April 10

Poulsbo Farmers Market Saturdays, 9 AM – 1 PM, opens April 10

At the Table with Mike Lempriere and Andrew MacMillen

Talk about a pairing. When we asked Mike Lempriere at Bainbridge Island's Perennial Vintners to contribute a recipe to compliment one of his Bainbridge Island vineyard wines, he confessed that he was not a "chef type" and he promptly turned us on to Andrew MacMillen, who Lempriere calls "a friend-of-the-winery." It seems MacMillen has more than earned that "friend" status due to the magnificent repasts he prepares for the cadre of volunteers who help out with bottling Perennial’s delicate wines that are a result of the maritime-influenced, cool-climate viticulture of the Puget Sound.

"Mike goes out of his way to make meals that will challenge our wines," says Lempriere. "As an example, I boast that our Muller Thurau goes well with hot-spicy Asian dishes, so he includes one!

MacMillen, who describes himself as an ex-caterer and amateur chef, has a background in many cuisines. He's also a board member, website and newsletter editor for the Kitsap Peninsula Mycological Society and is well versed in gathering wild foods, which you'll get a taste for in our featured recipe Asparagus & Morel Linguine with White Wine Mornay Sauce, which includes more than a splash of Perennial's Melon de Bourgogne, an estate-grown, dry white wine.

For those of us who live close to Bainbridge Island – we won't have to travel very far to buy wine from this excellent vintner's tasting room which, out of all the wineries in the Puget Sound area west of the mountains, says Lempriere, is one of the only wineries who makes 100% of their wine from grapes they grow themselves. Visitors are always welcome to the tasting room but are requested to call the office at (206) 780-2146 before coming or visit the website for more information and a comprehensive list of where wine may be purchased. You can also find more of MacMillen's recipes.

FRESH PICKS

The feast is on! Food Lust returns June 5, 2010

Food Lust, Cascade Harvest Coalition's annual gala dinner and auction returns Saturday, June 5 at The Fields at Willie Green's Organic Farm in Monroe.

Start the evening with Washington wines, cider and beer along with tempting appetizers as you browse the silent auction. Stroll beautifully landscaped grounds of owner/farmer Jeff Miller's 50-acre working farm. Dinner takes place under the spectacular "Raj" tent from India, where you'll take in expansive views of ripening fields.

As you feast upon the inspired creations of our Puget Sound farmer and chef friends get ready for the live auction, Bottle Brawl and Dessert Dash—all in support of Cascade Harvest Coalition and our mission to sustain the local food system; help farmers stay on the land, and build a healthy environment and community.

Tickets are $85 and on sale now at Brown Paper tickets

For more information or if you're interested in donating an auction item, becoming an event sponsor or volunteering, please contact Sheryl Wiser, sherylwiser@comcast.net or 206.632.0606.

Washington Salmon Dinner with Robert Sudar and Geoff Lebon
Thursday May 6, 6-8 PM
Ray's Boathouse

Seattle's iconic Ray's Boathouse is celebrating their long-time commitment to sustainability and buying local with a year of farmer, fisher, cheese maker, rancher, winemaker and brew master dinners in their "Sustainable Story Dinner Series." Sudar and Lebon are sustainable-minded fishermen who will share their tales, challenges and commitment to sustaining wild salmon runs. A special menu is available for this evening – reservations available from 6-8 PM in the Boathouse Dining Room, call (206) 789-3770 ext. 3 for reservations.

FEATURED RECIPE: Andrew MacMillen's Asparagus & Morel Linguine with White Wine Mornay Sauce

Cook the linguine in well-salted water until al-dente.

Melt 3 Tbsp. butter over medium-high heat in a medium saucepan. Add the flour and bay leaf, stirring constantly for 1 minute or until lightly frothy. Whisk in the half-and-half and continue to whisk until the sauce simmers. Add ¾ cup of wine, ½ tsp. salt and the pepper and cook until the sauce thickens and simmers. Reduce heat to medium-low and stir in the cheeses. Continue to stir until cheeses are melted.

In a very large skillet, melt the remaining 2 T. butter over medium heat. Add the morels and sauté for 5 minutes. Add the minced white portion of the green onions and sauté for 1 minute. Add the asparagus, the remaining 1/4 C. wine, and 1/2 t. salt. Braise covered for another 5 minutes or until asparagus is just tender.

Drain the pasta thoroughly and add to the mushroom/asparagus skillet. Remove the bay leave and add the sauce. Add the green part of the green onions. Toss everything together and serve immediately.

Serve with a spring greens salad, dressed with simple chive/tarragon vinaigrette using Perennial Vintners Verjus.