Early July, 2008

Dear Friends, Have you heard of the newest summer craze called Staycations?  Definition: "Staycation...a portmanteau that combines "stay" and "vacation" and refers to a holiday that takes place either at or near home." (The Daily Score, Sightline Daily) With fuel prices putting pressure on people's wallets and the sunshine finally showing up, this is one summer fad worth testing. Who needs a fancy long-distance vacation when all of the right ingredients for a wonderful, leisurely holiday are right here in the Puget Sound?  Right now, our local farms are popping with produce and other farm-fresh products like pasture-rasied poultry and meats, farmstead cheeses, Puget Sound appellation wines and, of course, those summertime berries and stone-fruits!  Those are just a smattering of reasons to stick around the area and explore what's going on around the Puget Sound.  Here are some great ideas for making a memorable "staycation": Host a "Seasonal Iron Chef" competition at your home.  Choose a fresh, in-season ingredient from the list to the right, invite a bunch of friends over and see who can create the best dish inspired by our region's local bounty! Go for a hike.  The Puget Sound is reknowned for its beautiful terrain, accessible with just a short drive or bike ride.  What a great way to work up an appettite. Enjoy a local festival.  Travel forth from your neighborhood and visit a different one...summertime is the perfect time to meet your extended neighbors throughout the Puget Sound.  Event listings. So, this summer season, enjoy what's around you, especially the local farms' tasty array of fresh meats, cheeses, fruits, vegetables and more.  Maybe even send someone you know who went on vacation a "Wish you were here" card.  Y'know,  because as a "Staycationer", it's okay to gloat a little bit. University District Farmers Market Celebrates 15th Anniversary The University District Farmers Market is celebrating its 15th season!  Seattle's oldest and biggest farmers market, started in 1993, will feature a variety of fun and exciting events throughout the summer and into the fall. On Saturday July 12th, the market will have a Berry Spectacular festival.  Chef Seth Caswell will demostrate some fantastic ways to cook with fresh, local berries.  Also, free berry shortcake, free berry samples (strawberries, loganberries, raspberries, tayberries, marionberries, and blueberries), live bluegrass music, and free "party favors". The University District Farmers Market is located in Seattle at the corner of University Way and NE 50th.  The market is open from 9am-2pm.  Street parking.  Cash, check, EBT, WIC and Senior Farmers Market Nutrition Program coupons. Summer Edition of edibleSEATTLE on Newstands Next Week The newest quarterly edition of the Puget Sound-based food magazine edibleSEATTLE will be available next week on newstands, at grocery stores and other locations where food is sold.  This quarter's issue features stories about the Volunteer Park Cafe, Columbia City Bakery, Seattle Tilth, Sue McGann and Marra Organic Farm, Wade Bennett and Rockridge Orchards (check out Wade's well-worn Fresh Gear hat!), and much more. Springtime Egg Salad with Radishes, Spring Onions,  and Dill Here's a quick, healthy, and tasty lunch option. Make it super-local by serving it on your favorite bread from a local bakery.  Ingredients in BOLD are in season and available at local farms. Ingredients: 6  large eggs  1/4  cup  mayonnaise  1  medium spring onion , sliced thin 1  tablespoon  minced fresh dill  1/2  medium stalk  celery , chopped fine (about 3 tablespoons) 3  medium radishes , minced (about 3 tablespoons) 2  teaspoons  Dijon mustard  2  teaspoons  lemon juice  1/4  teaspoon  table salt  Ground black pepper to taste Method: 1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium. 2. Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.) Makes enough for four sandwiches Adadpted from cooksillustrated.com Fresh Cherry and Apricot Salsa   Ingredients in BOLD are in season and available at local farms. Ingredients: 4 cups fresh cherries, Bing or Rainier, pitted and chopped 1½ pounds nectarines, apricots or apriums, unpeeled and finely diced 1/4 cup fresh squeezed lime juice 1/2 medium red onion, finely diced 2 jalapeno peppers, seeded and minced 1/2 cup cilantro, chopped 1 tablespoon sugar (optional) Method: 1. Combine all ingredients and season with salt to taste. Add the sugar if the cherries are tart. From chefs Vivian Champion and Robin Speisman of Sur la Table in Kirkland Getting to know odd vegetables: Kohlrabi Kohlrabi is a crispy, sweet tasting, delicate flavored member of the Brassica family of vegetables, grown for its swollen, turnip-shaped portion of the stem which rests on the ground. It's a distinctive looking vegetable, with a ball-like shape, pale green and purple-tinged, marked by points where the leaf-stems attached. The flesh of the bulb is juicy and crisp with a beguiling sweetness similar to that of an apple, with a hint of piquancy associated with radishes and baby turnips.   Wash kohlrabi just before using. Small kohlrabi bulbs which are young and tender generally do not require peeling. Medium to larger sizes should be peeled to remove the protective outer skin. The bulb can be sliced, cut into quarters, cubes or julienne strips and steamed until crisp-tender. Or sauté kohlrabi in butter or olive oil, or boil and mash like potatoes. The whole peeled kohlrabi can be added to braised dishes and stews. The crisp flesh can be served raw in salads, as a relish, or as a crunchy accompaniment to dips. The kohlrabi has delicious leaves that are tender and excellent in salads or stir-fried. Adapted from greenearthinstitute.com Roasted Kohlrabi with Garlic and Parmesean Ingredients in BOLD are in season and available at local farms. Ingredients: 4 medium kohlrabi bulbs 1 clove garlic, sliced lengthwise into quarters 2 tablespoons extra-virgin olive oil ¼ teaspoon salt Freshly ground black pepper ¼ cup shaved Parmesan cheese or other hard cheese Method: 1. Preheat oven to 450 degrees. 2. Remove stalks and leaves if still attached to the kohlrabi bulbs. Peel bulbs with a sharp paring knife, removing the green skin and outer 1/8-inch of the flesh. Cut into about ¾-inch dice. Put into a 2 ½-quart casserole dish and toss with garlic, olive oil and salt. 3. Reduce oven temperature to 375 degrees. Roast kohlrabi, turning occasionally, about 30 to 35 minutes or until well browned. Remove from oven and discard garlic. Toss with pepper, divide among plates and top with Parmesan. Serve immediately. Adapted from "Vegetables Every Day" by Jack Bishop Carolyn Foundation Approves Funding for Phase Three of the Puget Sound Food Project The Carolyn Foundation, a family foundation committed to environmental and social justice causes, has agreed to fund the third phase of the Puget Sound Food Project (PSFP).  The funding came after a Local Farm Tour in the Snoqualmie River Valley conducted by principle PSFP leads for Foundation board and family members. The Puget Sound Food Project is assessing the market demand for and economic feasibility of developing multi-functional agricultural processing infrastructure to help Puget Sound farmers meet the growing marketplace demand for locally grown and raised food.  During the first phase of the project, the Coalition and project partners conducted extensive outreach to buyers and producers in the 12 Puget Sound counties, held stakeholder meetings to identify potential opportunities, and created a steering committee.  The second phase of the project was dedicated to gathering applicable information from buyers and producers through interviews, surveys and focus group meetings.  One major outcome from the second phase was the decision to split the project into two branches: pastured poultry processing and post-harvest produce processing. The third phase of the project will finish the feasibility study with emphasis on economic analyisis for each branch of the project, more data collection from buyers, producers and processors, and synthesis of findings for all three phases into a final report. Fresh Gear helps you make a bold statement about your support for local farms and food!  Purchases can be made by via email by clicking here. Prices don't include shipping. "Rosie the Riveter" Eat Local T-shirt Rosie is a symbol of economic possibility and hard work - two qualities that the local food movement embraces and encourages. Rock out with Rosie and make a statement: Do it! Eat Local! $15.00 - Available in sizes S-XL in White, Yellow, and Oatmeal. "Get Fresh with a Family Farmer" T-shirt It's a sweet-tart slogan with a great message. Let the world know that you're not afraid of a little dirt when you're supporting local farms. $15.00 - Available in sizes M-2XL. Silkscreened American Apparel shirts. "Puget Sound Fresh" Logo Ballcap Dress your noggin in the freshest ballcap this side of Safeco field. Folks throughout the region will know that buying local is your prerogative when they spy this functional and stylish accessory.  $15.00 - Adjustable fit.  "Buy Local. Get Fresh" Reusable Shopping Bag Everyone should have one.  Show off your sustainable sensibilities with our reusable shopping bag. Strong enough for big trips to the farmers market, stylish enough to carry around town, this is the bag to buy for your everyday needs. $5.00 Thanks for reading! Thanks for reading the early July edition of  What's Fresh Now. If you have any questions, please email us (mark@cascadeharvest.org) or consult the website:  www.pugetsoundfresh.org Puget Sound Fresh is made possible with support from King, Snohomish and Pierce Counties, King Conservation District and farmers throughout the Puget Sound region. Puget Sound Fresh Team - Vegetables - Asparagus Wild Mushrooms Broccoli Cauliflower Lettuce Spinach Kale Chard Dandelion Greens Mizuna Bok Choy Beets Carrots Baby White Turnips Kohlrabi Leeks Spring Onions Shallots Garlic Radishes Potatoes Sunchokes Beans Peas Pea Vines Hothouse Tomatoes Rhubarb Bamboo Shoots Fiddlehead Ferns Sea Beans Miner's Lettuce Herbs Fennel - Fruits - Cherries Apriums Apricots Strawberries Raspberries (limited quantities...more to come) -Local Flowers- Canterbury Bells Lilies Sweet William Delphinium California Poppy Peony Poppy Early Lily Irises Greenery of all types - Eggs - Chicken Duck - Meats - Beef Veal Lamb Pork Goat - Poultry -  Chicken Duck - Fish and Shellfish - Wild Salmon Tuna Clams Mussels Oysters Geoduck - Local Farmstead Cheeses - - Dairy Products - Milk Cream Ice Cream - Wines - Many varieties from Puget Sound appellation grapes and other fruits - Ciders - Fresh and hard varieties - Herbs - Fresh and dried - Dried Fruits - Apples, Asian Pears, and more - Honey -  Wildflower & Berry flavors (raw and unfiltered) - Also - Vinegar Jam Jelly Fresh Pasta Sweet and Savory Pastries Canned Salmon and Tuna Smoked Salmon Meat Stocks Wild Mushrooms For a more detailed list of what's available at local farmers markets, please visit the Neighborhood Farmers Market Alliance "Ripe 'n' Ready Report" July 7th & 11th Farm Transition Workshops in Mt. Vernon, WA Click here for more information - July 12th Berry Spectacular Anniverary Party Celebrate local berries and the 15th anniversary season of the University District Farmers Market. Click here for more information - July 12th Helping Hands: A Community Harvest Education Project's first on-farm volunteer experience.  Head out to Full Circle Farm to learn about habitat restoration and help harvest food for local food banks Click here for more information - July 18 - 21 King County Fair, Enumclaw Click here for more information - July 19th Samish Bay 6th Annual Bivalve Bash and Low Tide Mud Run Click here for more information July 25th and 26th Enumclaw Street Fair 9am-7pm Click here for more information - July 26th Earth Stewardship Day at the Des Moines Waterfront Farmers Market.  The purpose of this day is to educate the public on simple ways to take care of the environment, save money and eat locally all year. Click here for more information - July 28th Tilth Farmwalk - Alm Hill Gardens Focus on diversified production and transition to cooperative ownership Click here for more information