Dear Friends,
July 4th is the most important American Summer holiday, but here in the Puget Sound, we also celebrate July 5th: the day that Summer officially arrives. Sure, in years past we've had earlier summer weather, but in a year like 2008, it takes the magic of the day after Independence Day to really get Summer rolling.
Now, all of the fantastic Puget Sound bounty that we've been waiting for has hit markets: berries, summer squash, beans, peas, stonefruits and more. All of that bounty can sometimes be overwhelming: it all comes at the same time, then, just like that, it's gone and we're moving downhill toward Winter. But fear not! It's still early in the Summer and it's easy to enjoy all of the wonderful local food our region has to offer without slaving over a stove or learning complex, hard-to-pronounce techniques (unless that's your thing). Just remember a simple rule: "what grows together, goes together."
That's it. Next time you are at the farmers market, receive your CSA box or come home from a U-pick, don't reach for the cook book. Instead, let the Summer spirit of spontaneity guide your hand. Just think of some of the classic seasonal combinations: tomatoes and basil; peas and carrots; the garden triumvirate of corn, beans and squash; potatoes and leeks; the list goes on.
Or, make up your own combinations. The beauty of the rule is in its simplicity and flexibility. Fire up the grill and see what happens. Whip up a simple vinaigrette and toss it with what you've got. Or try one of the easy, super-simple ideas below. They're so simple, we can't even call them recipes. Take our Raspberry Jam idea below. Sure, raspberry jam is delicious, but what about adding another flavor, something subtle, yet surprising, like Mint or Tarragon.
With Puget Sound Fresh ingredients, the final product is sure to be delicious. Enjoy the Summer...even if it took a while to get here!
Meet the Authors of the Hit Book Plenty: One Man, One Woman and a Raucous Year of Eating Locally
This coming Sunday, July 20th at the Lake Forest Park Farmers Market, meet Alisa Smith and James MacKinnon, authors of the critically-acclaimed book Plenty, a memoir that chronicles the pair's adventure of eating only food grown or raised within 100 miles of their home. At 3pm, the authors will be available for a meet & greet. At 4pm, James joins local GreenGo chefs Heidi and Dylan Stockman for a cooking demonstration and tasting. At 5 pm, James and Alisa will present their memoir Plenty:Eating Locally on the 100-Mile Diet on the Third Place stage. Suggested donations of $15 will support the Friends of Third Place Commons Market Bucks Program which increases farmers market accessibility for those who may not have the resources to buy fresh, local foods. For more information about this event and the Third Place Commons, please click here.
Cooking Demo by Award Winning Chef at Bellevue Farmers Market
On Thursday July 31st at 4pm, Chef Holly Smith from Cafe Juanita will give a cooking demonstration at the Belleuve Farmers Market. Chef Smith recentely won the coveted 2008 James Beard Award for Best Chef in the Northwest. So mark your calendar and get on out to the Bellevue Farmers Market located in the parking lot of the First Presbyterian Church and open from 3pm-7pm on Thursdays.
Recipes of the Week
Simple Raspberry Jam
This is a basic and versitile recipe. This is an intensely flavored recipe that does not use pectin, which necessitates more sugar. Try mixing in interesting flavors, like herbs or spices. Note of warning: when the jam reaches a full rolling boil it will double in volume.
Ingredients:
4 cups mashed Raspberries 4 cups sugar 1 tablespoon lemon juice
Method:
- Heat mashed berries until they reach a full rolling boil. Boil for 2 minutes.
- Add sugar and stir well.
- Bring to a boil, stirring constantly, boil for 2 minutes.
- Remove from heat and stir for 4 minutes
- Pour in sterilized jars and seal.
Makes about 6 cups of jam
Grilled Peaches, Salt, Herbs and Vanilla Ice Cream
Some of the best recipes are those that have all of the ingredients listed in the title. If the title pulls you in, you know the following creation will be simple and delicious. It's still a bit early for peaches, but this recipe works well with any stonefruit. The final product is a balance of different flavors: sweet, salty, savory, creamy, fruity, etc. It's a wonderful summer treat that's an easy finish to an evening barbeque.
Ingredients:
- 2 Peaches or other stone fruit
- 1 pint Vanilla Ice Cream (or other complimentary flavor, Cinnamon works well)
- 1 sprig of fresh herbs (Mint, Tarragon, even Rosemary)
- Sea salt to taste
Method:
- Start grill.
- Slice peaches in half and remove the pit. Sprinkle each half with a pinch of salt.
- Place peaches cut side down on the grill. Cook until warm to the touch, about 3-5 mins. depending on the ripeness.
- While peaches are cooking, finely chop herbs and take the ice cream out of the freezer to soften.
- When peaches are done, put two halves per bowl, serve with a scoop of ice cream in each half and a pinch of fresh herbs. If desired, add a bit more salt.
Serves 2. You can easily multiply this recipe to serve a crowd.
Developed by the Puget Sound Fresh Team
Getting to know unusual produce: Fennel
Fennel is a member of the parsley family and is prized for its mild licorice flavor. While prized in other cultures, it has only slowly become appreciated in the U.S.
Fennel grows wild in much of the world, but two varieties are cultivated: common fennel is grown for its seeds and leaves, which are used to flavor soups and sauces; and the bulbous Florence fennel is cultivated for its very thick basal leaf stalks. The plant resembles a plump celery plant, except that its leaves are finer and more feathery, like dill. Its three swollen leaf bases overlap to form a sort of false bulb.
Fennel has a mild, sweet flavor akin to licorice or anise. All parts of it are edible, from the overlapping layers of bulb all the way to the stems and leaves. The stalks and bulb can be used raw in salads, or cooked. The leaves are used as an herb.
Storage
Store bulbs in a plastic bag in the refrigerator for up to two weeks. Store the leaves separately, wrapped in a moist towel in the refrigerator, or the delicate leaves will go limp.
Preparation Tips
Wash the fennel bulb, trimming off any damaged areas or woody parts of the stalk. When slicing for recipes, slice either across the bulb or downward. If you are not familiar with its flavor, taste a bit of the stem or a slice of the bulb to learn what it's like before deciding how you want to prepare it.
- Sauté fennel slices in butter to highlight its flavor.
- Steam fennel until just tender and top with a simple cream sauce.
- Cut into quarters, drizzle with olive oil and roast for about 35 minutes or until tender.
- Cut into slices and use raw for dipping.
- Use the leaves as a fresh herb for seasoning. Try it in place of dill. Fennel leaves pair well with fish.
- Add to soups, pureed or chopped. Slices can be sautéed first to lock in flavor.
Adapted from greenearthinstitute.com Our favorite way to use fennel in the summertime is to grill it. The direct heat of the grill helps mellow the bite of raw fennel and brings out it's natural sweetness. Think of anise-flavored grilled onions.
- Start grill, medium heat.
- Slice most of the bottom stem off of the bulb. It's important to leave some of the stem to hold the slices together.
- Slice the bulb vertically and length-wise into 1/2 inch pieces.
- Brush the pieces with olive oil. Sprinkle on salt and pepper.
- Grill the fennel until it has a grill marks.
- Serve with a drizzle of olive oil and a squeeze of fresh lemon.
Coalition Updates
Helping Hands First On-Farm Workparty a Success!
On July 12th, sixteen community volunteers traveled out to Full Circle Farm to work with Stewardship Partners and participate in the first of five planned workparties for the Helping Hands, Healthy People: A Community Harvest Education Project. It was a sunny day, perfect for working on a local farm and doing some good in the community!
At each Helping Hands Project workparty local community volunteers help out on the farm and in exchange the farm donates produce to local Hopelink food banks. Volunteers get to tour the farm, learn about organic farming techniques and environmental stewardship, and get a chance to try their hand with farm activities like harvesting and habitat restoration.
At the first workparty, volunteers learned about the WSU BIOAg program and the relationship between environmental stewardship and local agriculture. They worked on clearing invasive species from a riparian buffer zone to allow for native species to thrive and build a positive habitat for local salmon and wildlife. After work, the volunteers enjoyed an on-farm lunch and discussion of farming and environmental stewarship.
Interested in having an on-farm experience? Sign up for one of the upcoming Helping Hands workparties and get a taste of farm life while helping those in need get access to local, organic fruits and vegetables.
Upcoming workparty dates: August 9th, September 13th, October 11th and 18th.
Check out www.cascadeharvest.org for more information about the Helping Hands Project and to sign up for future workparty dates. If you are interested in signing up for a workparty, contact Tim Bernthal at tbernthal@gowebway.com.
Fresh Gear
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 opening up the late June edition of What's Fresh Now. If you have any questions, please consult the website: www.pugetsoundfresh.org
In the next issue, we'll talk about Farmers Market Week (August 3-9) and provide some early information about the Eat Local for Thanksgiving campaign. As always, we'll feature another farmer interview, seasonal recipes and more.
Puget Sound Fresh Team
Puget Sound Fresh is made possible with support from King, Snohomish and Pierce Counties, King Conservation District and farmers throughout the Puget Sound region.
