PSF Newsletter



	Dear Readers, Summer harvest is in full swing around the Puget Sound and there is no better time to eat local. Berries are bursting, tomatoes are plump, corn is sweet, and cucumbers are dying to be pickled. This is the time to preserve the best food available for your Thanksgiving feast and the winter months ahead. So dust off the dehydrator and purchase some new lids for those old Ball jars. And if you're really adventurous, go pull down Grandma's pressure cooker from the attic. Don't worry, we won't leave you hanging. This issue of What's Fresh Now is packed full of resources and advice from experts.

	FARM SPOTLIGHT: Farm Fresh Films Interview We had the pleasure of visiting farmers Jules Riske and Kai Ottesen at Hedlin Farms in LaConner. The couple told us about their commitment to quality and enthusiasm for taste. They also gave us some advice about how to approach farmers when you want to buy bulk produce and then how to preserve it for the rainy winter months. We caught the whole interview on tape. Learn more about Hedlin Farms

	COALITION UPDATES: Commercial Kitchens for Rent If you want to keep your kitchen clean or if you just need more room, look into renting a commercial kitchen. Cookspace, Lower Queen Anne, Seattle, WA 206-283-6003 4,300 square foot shared kitchen space with two six-burner ranges, six conventional and six convection ovens (four for savory items and four for pastries), five commercial mixers, commercial dishwashers, and multiple sinks. Clinton Community Hall, Clinton, WA (Whidbey Island) http://www.clintoncommunityhall.org/ 360-341-3747 900 square foot commercial kitchen with two stoves, cooler and refrigerator, and microwaves. The Farm Kitchen, Poulsbo, WA http://www.farmkitchen.com/ 360-297-6615 Fully equipped commercial kitchen with gas ranges, convection ovens, stone deck ovens, and accessories galore with mixers, scales, sheet pans, walk-in fridge and freezer storage as well as dry storage. Goit House Natural Foods, LLC, in Bellingham, WA http://www.sconnect.org/membership/directory/members/3608201309 360-820-1309 Commercial kitchen facility offers cold storage, ovens, fridges, blenders, sinks, mixers, baking racks, steel tables, and much more for bakery items of any kind (no meat). A National List of Commercial Kitchens for Rent http://commercialkitchenrental.wordpress.com/ Canning Resources Cans Across America (http://cansacrossamerica.wordpress.com/) is a one-stop shop for preservation recipes, events, and books. Once you've decided to start canning, you can find supplies at many natural markets, local hardware and cooking supply stores. If you can't find a vendor in your area, check out http://www.canningpantry.com/ or http://canningusa.com/ (this is not an endorsement).

	UPCOMING EVENTS: Calendar Garden For Food - $5 per class Chelan County PUD Auditorium Wenatchee, WA 98801 Call 745-8531 to register - No Fear When Using a Pressure Canner - Garden For Food August 4 This class will help eliminate your fear for using a pressure canner. Find out the difference between a dial gauge and a weighted gauge canner. Learn how to buy a pressure canner at the store or yard sale. This session will also include information on canning vegetables. Low Sugar Jams and Jellies - Garden For Food August 11 Tired of using all that sugar in your favorite jams and jellies? There are other options for low sugar spreads with just a few easy alterations and using some sweetening alternatives. This session will also include information on making syrups and pie fillings. Pickle Pointers - Garden For Food August 18 Making good quality pickles is a science. If you don't follow the rules they won't turn out crisp and delicious. Learn the secrets for successful quick-pack and fermented pickles and pickling without salt. Sauerkraut lovers won't want to miss this session! Making Salsa and Canning Tomatoes - Garden For Food August 25 After this class, people will want your salsa recipes! What kind of peppers do I use? Are some tomatoes better than others? Techniques for making salsa, canning tomatoes, preparing juice blends and spaghetti sauce will be explained. Canning Across America http://cansacrossamerica.wordpress.com/ http://twitter.com/Canvolution Canning Kickoff Party – Canning Across America August 29-30 A kickoff party for the new organization complete with canning demos and classes. Neighborhood Farmers Market Alliance Canning and Preserving Workshop Series http://www.seattlefarmersmarkets.org/ August 26 - Columbia City Farmers Market at 4 pm August 29 - University District Farmers Market at 10 am September 3 - Lake City Farmers Market at 4 pm

	RECIPE OF THE WEEK: Dried Peach Sections by Local Chef Lesa 4 peaches, sectioned (and peeled, if you wish) 1 tsp. citric or ascorbic acid 1/3 cup water Combine acid and water, dip slices in just enough to coat. Shake off excess liquid and place slices on racks which have been lightly coated with vegetable oil. Set dehydrator to 145 F. and process 16-20 hours, or until fruit is dry but not brittle. Remove and store for up to 6 months. Recipe from LesaCooks.com Food, Fun and Narrow Escapes in the Kitchen