Holmquist Hazelnut Orchards
Highlighted in Bon Appetit and Living
If you read the May issue of Bon Appetit, you might have picked up the entertaining article recommending the three things to eat in each state. For Washington, Holmquist hazelnuts made the top three. Just a year earlier, the August 2008 issue of Martha Stewart's Living highlighted Holmquist hazelnuts as a regional favorite. As another sign of ever-increasing national recognition, the great cheese emporium in New York City, Murray's, sells Holmquist hazelnuts.
The hazelnut variety reaping all these raves is the DuChilly, distinguished by a sweet taste and a soft skin that does not have to be rubbed off the way it does with the more common round hazelnut.
Fifth-generation family farm
In 1928, John Holmquist planted hazelnut trees near Lynden close to the Canadian border. Today, Gerald and his sons Richard and Brian care for their trees, making this a fifth-generation family farm. They specialize in the DuChilly hazelnut, but they also have some Ennis trees, which produce a round nut.
Why eat hazelnuts?
For munching:
Holmquist dry-roasted hazelnuts and seasoned dry-roasted nuts make a very satisfying snack. You'll know what this means when you try them. Market Manager Deb Sogge from the start called them "delicious."
For salads, vegetable dishes, desserts, gelato, candy:
Besides being a hit for munching, they make delightful additions to salads, particularly when paired with fruit. Last week, Chef Peter Kelly from Spazzo in Redmond showed us how to make sauteed amaranth with onions, hazelnuts, blueberries and Parmesan topped with dressing made from hazelnut oil and lemon. Holmquist's also sells hazelnut oil for salad dressing.
The US Hazelnut Council has a number of tantalizing recipes for us to try.
For nut butter:
Holmquist's sells a hazelnut butter that is so good. Now that we've tried it, we're not sure we can ever go back to the almond and peanut butter we grind at the grocery store. If you haven't tried a nut butter, this would be the one to take home.
For health:
Among nuts, hazelnuts rank near the top in terms of promoting good health, They have a fatty acid balance that works in our favor for cardiovascular health, and they are filled with antioxidants.
Why eat Holmquist's locally-grown hazelnuts?
Last week's guest chef Peter Kelly showed us why. While preparing his hazelnut salad, he compared the hazelnuts he'd brought along with the hazelnuts donated by Holmquist. There really wasn't much of a competition here. As Peter looked at both plates of nuts, he described those he'd brought with him as looking "kind of processed" in comparison and quickly put them aside in favor of Holmquist's variety. Holmquist nuts are simply tops.
There are lots of imported hazelnuts around
Almost all of the US production of hazelnuts occurs in Oregon with a small amount in Washington. These two states account for about 5% of the world's supply. Turkey is the world's greatest producer with about 75% of the production.
Even though we Americans consume lots of hazelnuts, our growers export part of their crop to China and the EU, who know what they are buying since US-grown hazelnuts are renowned for good taste and high quality. We then import hazelnuts to make up the amount needed for domestic consumption. That's why when you buy hazelnuts at a store, you could be buying nuts grown abroad. The problem here is that the FDA does not have as rigorous quality control over imported foods as we would like.
When you buy from Holmquist, you know exactly what you are getting-a top-quality product known nationwide and grown right here in Washington by a fifth-generation farming family. Now this is what farmers markets are all about.
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21 Reasons to
10. For locally grown food
Last week, Elaine McEnery represented the Sammamish Community Wildlife
Habitat Project at one of
the non-profit booths. She summed up just why we come to farmers markets, "We come every week to support the local farmers. The food is fresh-picked that day, it's organic. The farmers are doing all the right things."
The reasons to eat locally grown food are many - freshness, quality, sustainability, taste, nutrition, food safety, support for local economies, reduction in food transport miles, preservation of farm land, connection to our farming heritage, maintaining plant varieties, reconsidering animal husbandry, community enrichment. There are so many more reasons too.
Choices
None of this means that we can't enjoy pineapples from Hawaii. It does though give us another way of approaching food and eating, particularly in season. And isn't it fun to have choices? A lot of people are enjoying having these choices. The USDA reports $1.2 billion in direct sales between farmer and consumers in 2007. That's a 17% increase over the previous five years.
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 This Week at the Market
EntertainmentThe Bird Watchers perform a cross between Dixieland jazz and honky-tonk music, www.myspace.com/mrwestseattle. Children's EventChildren design their own special vegetable animals using fresh vegetables, fruits and toothpicks. Wacky is welcome. Non-Profit
Pine Lake Coop Preschool, www.pinelakecoop.org. |
What's Fresh at the Market
Fruits
Blueberries, raspberries, strawberries and tayberries, a cross between raspberries and blackberries. Blackberries can't be far behind. Cherries (the Market had yet another variety last week at Tonnemaker's, the Sandra Rose cherry) and apricots. Peaches will be here soon.
Vegetables
Lettuce, fennel, tomatoes, green beans, fava beans, zucchini, cabbage, kale, rhubarb, sugar snap peas, snow peas, asparagus, spinach, collard greens, chard, broccoli rabe, Chinese broccoli, amaranth, cucumbers, eggplants, lemon cucumbers, spring onions, Walla Wallas, garlic, kohlrabi, and carrots. Herbs include mint, cilantro, dill, parsley and basil.
Cases of Tomatoes for Wednesday
Many vendors offer cases of their produce. Right now Rich Ness of Kittitas Tomatoes has cases of Clarence, Goliath, Caruso and assorted heirloom tomatoes. Call him at 1-509-899-0219 or send him an e-mail at kittvg@yahoo.com if you want to reserve a case for pick up this Wednesday. The cost is $40 for 25 lbs.of luscious tomatoes. This is a great opportunity to make some tomato sauce and then freeze it. There is something about sauce made from perfectly ripe tomatoes that is unforgettable.
Biodegradable Bags at Tonnemaker's
We want to salute Tonnemaker Family Orchards for having biodegradable bags customers can use for their purchases. All of us appreciate that extra step the Tonnemakers have taken.
 Flowers, oysters and clams from Hood Canal, Holmquist hazelnuts, bread and pastries, bagels, cobblers, artisan honey, chocolates, fudge and caramel corn, plants, and crafts.
New! Heavenscent Lavendar joins the Market this Wednesday.
Got Soup's frozen soups, award-winning barbecue from Rainbow Catering, Panda Catering's pad Thai and dim sum, and Hermosa's Mexican Foods. |
Cooking with the Market - Chef Peter Kelly from Spazzo Italian Grill and Wine Bar in Redmond Town Center
 We should probably call our Guest Chef events the Market Cooking School, since what Peter Kelly conducted last week was no less than a cooking lesson for us. He didn't mind that we crowded around to peer at what was going on in his pots and pans or interrupted him with "Now how did you do that" kind of questions.
All the time, he kept up a charmingly instructive commentary on how to do things in the kitchen while expressing his great joy about transforming Market bounty into dishes we appreciated with contented smiles. Thank you, Peter, for once more sharing your time, energy and knowledge with us the Market.
Cooking wisdom from Peter
"I strictly use unsalted butter. I don't use salted butter at all." Of course he brought along a stupendously big brick of butter. It must have been 3 to 4 pounds anyway.
While heating some of that great butter in his sauté pan, "I want you to look at the bubbles in the pan." When the bubbles are big, it's time to put in the garlic. Big bubbles mean it's time to work fast.
 Once you put the garlic into the hot butter, we're "talking about the sensuality of cooking; you want to hear it sizzle" and "cook to scent."
About the amaranth donated from our vendors, "I've never cooked with amaranth before but I want to see how it works." Well, it worked just grandly for those of us quick enough to eat the samples. I think we all bought amaranth or will buy it this week.
"Cooking is an experimental art" captures his infectious spirit about having fun in the kitchen while discovering how things come together. In one salad, he told us he was going to add "a little basil to see what happens."
If you buy ready-minced garlic, be aware it contains preservatives.
For salad dressing, remember the formula: two parts oil to one part acid, whether the acid is lemon juice or vinegar.
 When asked if there was an easy way to pit cherries-the last dish served was a delicious cake covered with cherries and blueberries cooked in sugar syrup-he laughed, "I have Kris do it." Kris Evans assisted him throughout the demo.
About our vendors, he described them as "just great." When he went shopping, they kept telling him to "Take more, take more." Thank you, Martin Orchard, Vue Farm, Misty Mountain Honey, CNL Garden, Holmquist Hazelnuts, Crawford Blueberries, Kittitas Tomatoes, and Quil Bay Seafood for your generosity.
Peter Kelly's Recipes
Tzatziki
A Greek appetizer serving 8
2 lbs. cucumbers
1 c. honey flavored yogurt
2-3 tbsp. chopped mint
1-2 tbsp. minced garlic, sautéed
Grate cucumber and salt lightly. Place cucumber in a strainer for about an hour. The purpose here is to remove the excess water in the cucumbers.
Put yogurt in cheesecloth or fine strainer for an hour. Again, the purpose is to remove any excess liquid.
Then mix all ingredients.
Use as a spread, a salad, or as an accompaniment with grilled lamb.
Caprese Salad
For 1
5 oz. heirloom tomatoes, sliced
2 ½ oz. fresh mozzarella cheese, sliced ¼" thick
½ tsp. kosher salt
2 tsp. basil oil (see recipe below)
Arrange tomatoes on salad plate.
Arrange sliced cheese alongside tomatoes.
Sprinkle salt over entire salad.
Drizzle with basil oil.
Tomato notes from the chef: Tomatoes must be ripe. Slice tomatoes per Chef using slices, wedge cuts and various cherry tomatoes. Do not store tomatoes in refrigerator.
Basil Oil
Makes 3 cups
6 oz. basil
3 cups canolive oil
Blanch basil in boiling water and shock in ice water bath. Squeeze out excess water, chop fine and squeeze again. Repeat until dry. Combine with oil in blender or mixmaster and puree on high for several minutes. Drain through a coffee filter to remove basil. Use oil on salad. Insalata PanzanellaServes 1 1 c. croutons (see below) 1 oz. lemon-thyme vinaigrette (see below) 3 oz. tomatoes 2 oz. cucumbers, peeled and then diced ½" 1 oz. red onions, minced fine 1 tbsp. basil, chopped chiffonade (long, thin strips) 2 oz. romaine, cut Pinch of kosher salt 3 twists fresh ground black pepper 2 oz. lemon-thyme vinaigrette (see below) 1 tsp. basil, chopped chiffonade Place croutons in mixing bowl; drizzle 1 oz. dressing over and toss to coat. Add all other ingredients, except the 2 oz. of vinaigrette and the 1 tsp. basil. Add 2 oz. dressing and toss well. Sprinkle 1 tsp. basil over top as garnish. Lemon-Thyme Vinaigrette ¼ c. fresh squeezed lemon juice ½ c. red wine vinegar 3 cups olive oil 2 tbsp. kosher salt 2 tsp. black pepper 4 tbsp. fresh chopped thyme Combine ingredients in a bowl. Season to taste. Spazzo Italian Grill and Wine Bar is located in Redmond Town Center, http://www.schwartzbros.com/spazzo.cfm. Thank you, Spazzo.
L. Leo, Editor
© Sammamish Farmers Market 2009
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