Meet Our Vendors
Greg Klaussen Furniture Maker
What makes your product unique, unusual, or special? My work is unique because I approach furniture kind of like sculpture. I think in three dimensions -- straight lines might become graceful curves, flat surfaces may find a soft texture or pillowy softness. My work is set apart in this way, because I use hand tools and creative processes to achieve these qualities that mass production furniture could never have. These are the things that make a good design great. It's that animated quality - each detail has its own value.
What is one thing people would be surprised to know about you or your business? My furniture has won four major National Furniture Design Awards. It has also been featured in magazines and recently in a book, Fine Woodworking: Design Book 8. And I currently am working a diverse group of projects, including a pair of custom entry doors, a tree swing, a walking stick, a wall clock, and a bed!
What's your favorite thing about selling at the Bellingham Farmers Market? My favorite part about being at the Market is meeting interesting people. I work alone in my shop, out in the country, and it can be pretty quiet. I am usually listening to a baseball game and working alone. It's nice to have one day each week where I get to meet interesting people and get a pulse for what's going on in Bellingham.
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Kid's Vending Day Featured Activities
In additon to all the items being sold by kids on the last Saturday of the month, there will be a Kids Craft sponsored by Gardenview Montessori on Saturday, June 27th. Stop by the booth located in front of the pavillion to have your kids partake in creating collages!
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Wednesday Market is Open!
Join us each Wednesday through September at the Fairhaven Village Inn from 12 noon to 5pm.
This year, we have a packed Market with over 30 vendors selling everything from produce to jewelry, flowers to fruit smoothies.
Stop by for lunch and stick around to pick up fresh veggies for dinner, browse the array of hand-crafted items perfect for gift giving, and enjoy the live entertainment. The green provides the perfect backdrop for playful children and for picnicking.
If you Twitter, follow us at BhamFarmerMkt for reminders about the Wednesday Market and other exciting updates. | |
Helpful Hint Inspiration for Cooking Seasonally
Shopping at farmers markets is the easiest way to eat locally. You know where the food comes from: Afterall, the grower is right there and you can ask them. More than one shopper, however, has come home with bags of produce that went uneaten. And many others have left after a morning's tour around the stalls only to go home with a bunch of carrots and a dazed expression. A bit of planning can keep weekly shopping for produce at a farmers market fun and make cooking a snap all week long.
Know Your Seasons If you know a bit of what to expect when you get to the farmers market, making decisions at each stall is much easier. Learn what grows in your area when and talk to the growers about what will be coming to market in upcoming weeks.
Sketch Meals Ahead of Time Since you know what you're likely to find at the farmers market, you can do a bit of meal planning and shop accordingly. For example, if local asparagus has just come into season and you can't get enough, decide ahead of time what dishes you'd like to prepare using asparagus. You'll know both how many bunches of asparagus to buy and you'll also be prepared to purchase other ingredients you may require to finish out the dish like herbs, onions, eggs or greens. |
Featured Recipe
Thanks to Scott Mangold of Breadfarm for this recipe he recently featured at Chef in the Market.
Spring Green Pesto Salad w/ Fusilli, Hazelnuts and Chevre
1 lb. fresh Fusilli 1 big bunch Spring Greens (arugula, spinach, etc.) 1clove Garlic, chopped ½-1 cup Olive Oil 1 cup Hazelnuts 8 oz. Chevre Salt and Pepper to taste Boil Pasta until soft, drain, rinse, cool. Toast hazelnuts on the stovetop, in a pan over medium heat, or in the oven at 375F. Approximately 10 minutes, wait for the nuts to become fragrant and begin to release their skins. Cool the nuts and then rub them together, inside a tea towel to remove the bitter skins. Rough chop in with a knife or pulse in a food processor (don't wash the bowl). Wash the greens and shake to dry. Pulse them in a food processor until finely chopped. Add the garlic, salt and pepper. Slowly drizzle in the olive oil while the machine is running. You may end up adding more or less oil, based on the quantity and variety of greens. The pesto should be fluid, not loose and oily, not a paste. Combine the fusilli, pesto and hazelnuts in a big bowl. Taste for a salt and pepper addition if you choose. Crumble the chevre on top. Enjoy. | |