Entertainment
Charlie Spring's musical repertoire includes folk songs, blues, ballads, country, children's songs, rock 'n roll and more, www.charliespring.com.
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City Birthday Party August 29th
The City celebrates its 10th birthday this Saturday, August 29, with activities from 10 am to 10 pm, beginning with a parade and ending with wine, food, and jazz. Children's entertainment includes music by the Shumba Marimba youth group, sponsored by the Friends of the Sammamish Library, and the ever popular Recess Monkeys. See the schedule here.
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Sustainable September at the Market
On September 2, from 4 to 7 pm, more than a dozen exhibitors will be on hand at City Hall for the first annual Sustainable September event here in Sammamish.
Visit the Market and then head inside to the City Council chambers to hear from the experts about protecting and sustaining our precious resources. Learn how to build a backyard rain garden, create a wildlife habitat, remodel with "green" building materials and much, much more.
Sustainable September is hosted by the Market in conjunction with the City of Sammamish and the Sammamish Chamber of Commerce.
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21 Reasons to Shop the Market
16. For good prices
If you like to shop at the Market but keep hearing from others that farmers market prices are high, you'll appreciate this evidence that contradicts that perception.
Farmers market organic produce consistently one-third less to roughly equal in price
Seattle University statistics students have studied Seattle-area farmers market prices for three years now. They have been comparing organic produce prices at farmers markets with those in stores like Safeway and QFC.
"This year's results were consistent with our May 2007 and 2008 studies, which found farmers market prices to range from about one-third less to roughly equal in price to comparable organic produce at neighboring grocery stores and food co-ops." The students further noted "To be sure, the farmers market did not offer the lowest price on every item, but did tend to have the lowest prices for produce in its peak season."
Even more surveysHere are yet more comparative surveys that take into account organic, non-organic, local and non-local produce prices, produce quality, freshness, transportation miles, sustainability, and dollars put into local economy.
You've probably conducted your own informal comparison shopping surveys. So have I, last year and then again just recently. That's why I am a multi-bag shopper at our Market.
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Bravo! comes to the Market
 Wednesday, September 30
Each year the Sammamish Chamber of Commerce puts on Bravo!, a community dinner and auction. This year, the Chamber moves Bravo! to the Market. Please mark your calendars for this harvest celebration of farm-fresh food and community spirit. To learn more visit www.sammamishchamber.org. |
 Meet the Vendor - Rainbow Catering
On the first day of the Market, Rainbow Catering sold out within a couple hours, an auspicious beginning to a happy relationship between Sammamish diners and an award-winning cook.
Steve Yip, a graduate of the Culinary Arts program at Seattle Central Community College, has worked with food for 20 years. It's in the genes. According to Jackie, his wife, Steve's mother "is an excellent cook and baker," and the next generation, Steve's and Jackie's three sons, are often at the Market, helping out and learning culinary skills.
Pastry chef
Steve has cooked at a number of Seattle restaurants, including heading the Alki Bakery and Café, where he transformed flour, sugar and butter into mouth-watering pastries. He still makes custom wedding cakes. Just contact him if you need one.
Awards for BBQ
He turned to barbecue because "he wanted to try it out." Now he excels at it, winning a number of awards. It's his award-winning barbecue he brings to the Market. We love it. On that hottest day of the year a couple weeks ago, he barbecued Two if by Seafood salmon covered with Misty Mountain blackberry honey. I returned to his booth three times for this salmon, and each time, people had beaten me to it. I'm still disappointed I didn't get in on that treat. Steve and Jackie will cater for your special occasions. They also offer smoked meats, turkey, prime rib and pork, that you can order for holiday feasts.
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 Cooking with the Market - What do you do with kale?
At the grocery store, there's usually part of a shelf filled with the things most of us avoid on a pretty regular basis - you know, the shelf with collards, kale and mustard greens. As we studiously avert our eyes, an uneasy sense comes over us. We know subliminally that those foods are the ones we should choose because they are particularly nutritious.
Take the Green Challenge
Well, you'll see the same greens at the farmers market. But instead of bypassing them, why not take the challenge? Try a new green this Market season. Ask the source, the farmer, about how best to prepare it. Then see what you think.
Probably the Healthiest Vegetable of All
Let's talk kale here. Kale may be the healthiest vegetable we can eat. Just a simple Internet search for "kale" will bring up article after article extolling the nutritional virtues of this green. Whole Foods describes this miracle vegetable.
Can One Honestly Love Kale?The truth, though, is that kale is pretty intimidating and for most of us, it's definitely an acquired taste. But the taste can indeed be learned. Over the last few years, I have gained, very gradually, an appreciation of kale. You notice I don't say "I love kale." That would be taking things too far, but I now buy it on a fairly regular basis and enjoy it.
Types of KaleAs with most vegetables, kale comes in several varieties. At our Market, we have seen a couple types of curly kale and the Lacinato, or Dinosaur kale, a less fibrous version than curly kale.
Sauteed Kale
You can find many kale recipes online. In particular, you'll find recipes for Tuscan Bean Soup with Kale, a much-loved Italian dish, reflecting just what an excellent addition to soup kale makes. Outside of soup, you can try speedier things with kale, such as steamed kale or sautéed kale.
 Sautéed Kale Wash one bunch of Market kale and remove the ribs. Hold the kale leaf by the bottom end. Run your other hand down the rib. You should be able to remove the leafy part quite quickly. Put the ribs into your compost pile. Finely cut the leafy parts.
Steam the kale a little. If you don't steam it first, you risk ending up with a very chewy dish. Heat olive oil in a sauté pan, add a crushed garlic clove or two, sauté, add a little chopped shallot or Walla Walla onion, sauté, and add the steamed kale. Finish with salt and pepper. You might want to add pine nuts and raisins while sautéing. Kale SaladReally, you can add kale to your green salads - in moderation. Slice the leafy part very thinly and add to your salad.
PCC, which presented a cooking demonstration at the Market earlier this season, has an intriguing recipe for "Massaged Kale and Currant Salad," which, with a name like this, deserves to be tried.
Roasted KaleCooking magazines are all over these kale potato chips, which you can make by drizzling whole kale leaves with olive oil, tossing them with salt and roasting.
Kale JuiceIf you find you really can't eat kale, then try drinking it. With a juicer, you can deliver surprisingly good results. I've enjoyed some delicious juice from a combination of kale, beets, celery and pineapple.
Kale is filled with good things for your health. The Market is the very best place to find the best kale. Try it and pretty soon you'll find you even like it.
L. Leo, Editor
Articles and Photos - Loreen Leo
Desktop Publishing - Sue Johnston
© Sammamish Farmers Market 2009 |
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