Color Expo for Kids
If you stopped by
the Info Booth last week, you saw some splendidly colored Market cows, all created by kids just for the Market.
The Market is running a "Color the Market Cow"
expo for kids.
Print the cow from our website, color it and bring it to the Info Booth at the Market, where we'll give kids a special stamp - and display their unique works of art. |
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What You'll Find at the Information Booth
At the Market's Info Booth, helpful
volunteers can answer your questions, "Where's Hermosa Mexican Foods (they are scheduled to return to our market in June); how do I become a vendor; where's my favorite vendor from last year; where are all the places I can park; do you have a band-aid;" and anything else - the Info Booth people can help you out.
This year, the Info Booth sells Market T-shirts and Puget Sound Fresh market bags. For children, we have a special children's size green market bag that comes with a book all about what to do with veggies.
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21 Reasons to Shop at the Market
3. For your Good Health
Plant nutrients start to lose their punch immediately after being harvested. At a farmers market, we take home what our farmers have picked just that day or maybe the day before. Since we minimize the nutrient loss from transit and storage time, buying at the market is a healthful option.
Compare this with a supermarket, where our produce endures quite a journey from field to fork, with lots of downtime sitting in loading zones, storage/ripening rooms and then produce displays. Fresh is indeed best.
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Bike to the Market Day, June 3
Next Market day, why not think about riding your bike?
The Market sponsors three Bike to the Market Days this season, all in connection with the Sustainability Expo we're planning for September.
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Thank you to our Sponsors!
Presenting Sponsor:
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 This Week at the Market
Vendors - Our Market Manager Deb Sogge has succeeded in bringing us a "complete" Market. If you're looking for salad and vegetables, we've got that covered; meat and shellfish, we have a local beef producer and a shellfish vendor from Hood Canal; dessert, we have cobblers, pastries and candy. If you want to shop and then join us for dinner, we provide that option too. This week, a new prepared food vendor plans to start serving barbecue.
The Market will become even more complete during the next few weeks. As the growing season progresses, many farmers are scheduled to join the Market when their produce ripens.
Entertainment - Jazz in the Corner plays a selection of jazz standards, www.myspace.com/jazzinthecorner .
Non-Profit Booths - Washington Toxics Coalition, www.watoxics.org
Children's Event - Make your own pen this Wednesday!
Museo Art Academy will be at the Children's Activity Booth this Wednesday to show you how to create your very own polymer clay pen! The sky's the limit for the fun designs you can create with polymer clay!
In this activity designed for all ages, you'll learn some basic clay-working techniques and use a variety of colored clays to make your very own pen. Just take it home, bake it in the oven for a few minutes, insert the ink and you have a super cool pen that all your friends will envy! The activity will run from 4pm - 7pm (while supplies last). Located in Issaquah, Museo Art Academy offers a variety of art camps, workshops and weekly classes for all ages, as well as hosting birthday parties, field trips and corporate team-building events. For more information, visit www.MuseoArt.comor emailinfo@MuseoArt.com
The Sammamish Farmers Market would like to thank Museo Art Academy for their sponsorship contribution and for bringing this fun and interactive activity to our market!
Make Your Video Clips for the City's Time Capsule - The City invites you and your family to create a video clip for the City's time capsule. To celebrate its 10th birthday, the City will bury a 40-year time capsule with messages from Sammamish residents. Taping is done at the Market through June 24 from 5-7. No charge. |
Grand Opening Day
Fun, Food and Community
Hundreds of people turned out to celebrate the opening of our second season on a gloriously sunny day.
 The Eastlake
High School Drumline led by Christian Casolary started the event with some rousing drumming along 228th.
Casey Thorn , arrayed in full Angus cow costume, also caught the attention of people passing by. After all, it's not often we see someone dressed as a cow on 228th.
 The Discovery School set up a fund-raising booth that was thronged with shoppers from the opening bell of the Market to the close. And we welcomed back familiar vendors last year and became acquainted with new vendors. |
Cooking with the Market -
Garlic Bulbs and Green Garlic
 Garlic Bulbs from Vue Farm - At last week's Market, Vue Farm had a basket of simply beautiful garlic heads, the sort you expect to see in magazine photos. They were perfect.
While listening to Mrs. Vue talk about her garlic cultivation methods, it became immediately clear why what she brought to Market looked so good. She has the patience need to raise garlic. Who knew that garlic was such a late bloomer?
Each garlic plant usually produces only one bulb, and it takes an excruciatingly long time - nearly a year - for the plant to create a bulb large enough for harvest. The Vues plant garlic at about four or five different times in the year so they can provide us with garlic bulbs throughout the season.
Garlic has an illustrious history; we know that even the ancient Egyptians ate it. It's not surprising that people for thousands of years have incorporated this vegetable into their diets and medicine cabinets since garlic comes with a super strong nutritional profile, http://www.whfoods.com/genpage.php?tname=foodspice&dbid=60 .
Simple Roasted Garlic
Roasted garlic is always a surprise, since we usually don't think of eating whole garlic as a vegetable. And it's surprisingly mild and good. Besides, one big advantage of cooked garlic is that it usually doesn't leave you with that potent dragon's breath the next morning.
Garlic bulbs from Vue Farm
Peel the outside skin from the bulb but leave the skin of the individual cloves intact.
Cut off the top ¼ to ½ inch of each clove.
Drizzle each clove with olive oil.
Wrap in parchment paper and then in foil.
Bake at 375 for 30-45 minutes, until you can feel that the heads are soft.
Have some fun squeezing the soft cloves out of their skins. Eat as is or use on potatoes or bread or anything else that's good with garlic.
 Green Garlic from Cha New Life - We usually don't find green garlic, also called spring garlic, in our grocery stores. This is a farmers market treat in the early spring, and Cha New Life brings this gift to us.
One of the endearing things we all like about farmers market is that with each visit, we're sure to find something we know nothing or very little about. That's how it is with most of us when it comes to green garlic.
Green garlic is simply the immature garlic plant, picked before the garlic bulb forms. Green garlic looks a bit like leeks or like a larger version of green onions. The taste is just plain good and can best be described as a blend between a strong green onion and a mild but mature garlic head. The texture is smooth like cooked garlic.
Simple Roasted Green Garlic
Green garlic from Cha New Life
Peel first layer of the garlic.
Trim off most of the green.
Drizzle olive oil and a few grains of salt over the garlic.
Bake at 350 for 20 to 40 minutes, until you have the consistency you want.
You could also wrap the garlic in parchment and then in foil before baking.
Green Garlic with Pasta
The Market's Children's and Special Events planner uses green garlic in pasta. She slices the garlic, sautés it in olive oil, adds chicken, mushrooms, and feta cheese, which she serves with pasta. Sounds yummy.
Eat as is or use on potatoes or bread from George's Bakery or Blazing Bagels or anything else that's good with garlic.
L. Leo, Editor
Photos by Cynthia Johnston & Loreen Leo © Sammamish Farmers Market 2009 | |
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