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 CUSTOMER APPRECIATION DAY!
We appreciate YOU, our customers, so we are holding our first ever Customer Appreciation Day this Saturday, August 1st - All Day. There will be live music, over 100 prize give-aways and lots of special savings throughout the Market. Stop by our Appreciation Booth, located at the front of the pavillion, to register for a possible door prize and pick up a list of vendors offering special deals that day. The first 100 guests will receive a FREE bumpersticker!
THANK YOU FOR SUPPORTING OUR MARKET! | |
 Meet Our Vendors
Katie Hinton & Anna Rankin, Co-owners of Bellingham Pasta Co.
What's the best thing about being a food processor? Working with the pasta; it is such a great product to work with from start to finish. Meeting fellow processors, farmers and crafters is also a very big bonus. Community ties mean a lot to us and developing a relationship with other vendors is a big plus; trading goods and services, exposure of local products and support are all nice benefits.
What's the worst? Waking up at 4:45am to produce the freshest possible product for our customers (but it's worth it). Learn more about Bellingham Pasta Co. |
Saying Farewell to Dr. Dandelion
 Deb Robbins of Dr. Dandelion has announced that she and her family are moving back to Maine in August! Deb has been an integral part of the Market since 2006 and we will miss her smile, upbeat attitude and fabulous products! Please be sure to wish Deb well and stock up on your Dr. Dandelion products before she leaves.
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 "Love Your Farmers Market" Contest
Care2.com and LovalHarvest.org are sponsoring a "Love Your Farmers Market" contest. The winning market can win $5,000 or other prizes. This money would help us continue to develop and improve programs like our Chef in the Market series, Kids Vending Day, live entertainment and our informational website and electronic newsletter.
Every vote helps promote local food, family farms and sustainable agriculture. Please help my farmers market win by voting today. Thanks! CLICK HERE to vote and spread the word! |
Friends of the Market
Your financial contribution helps Bellingham Farmers Market promote and support local farmers and producers, the local economy, consumers and the
community through:
 - Showcasing and promoting local farmers and producers in an economically viable marketplace and through our website;
- Helping low-income families buy fresh locally grown fruits and vegetables;
- Providing opportunities for community education through programs such as 'Chef in the Market,' 'Kid's Vending Day,' and our community E-news;
- Providing a festive and vibrant fathering place for the community.
For more information on how you can support the market, please visit our website HERE. | |
 Featured Recipe
Tomatoes are upon us! For something a little different, try this recipe, which really celebrates the flavor of perfectly ripe tomatoes. It is delicious spread on crackers with a little goat cheese or on a hamburger.
Tomato Jam
Ingredients:
3 pounds plum tomatoes, peeled, cored, coarsely chopped*
1/2 cup granulated sugar (or to taste depending on the natural sweetness of the tomatoes)
1/2 cup rice wine vinegar
1 teaspoon cumin
2 teaspoons minced garlic
1 teaspoon dried red pepper flakes or chopped chipotle peppers (if you prefer a smoky flavor)
Preparation:
*Drop the tomatoes in boiling water and boil for 1 to 2 minutes, or until skin begins to split, then drop in ice water and let cool slightly. Skin should be easy to remove.
Combine all ingredients in a saucepan. Bring to a simmer over medium heat and reduce heat to low. Cook, uncovered, until very thick, about 1 1/2 hours. Stir occasionally to check for thickening and to prevent scorching.
Makes about 2 to 2 1/2 cups. |
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Our Vendors in the News!
 Congratulations to our vendor , Nicole Champagne of Stone Soup Designs! She is mentioned in a feature on Bellingham in the August edition of Sunset Magazine! Be sure to check out the article! |
 What's Fresh
Fresh Garlic
We are in the midst of garlic harvest with a bounty of fresh garlic showing up in the Market. Fresh garlic is not like green garlic or like the cured garlic you normally use.
Available at farmers markets for just a short time, this is garlic only recently pulled from the earth. The cloves are slightly translucent, plump and are slightly milder than cured garlic. If you peel the cloves and then cut them into small disks and sauté them in oil, they caramelize and turn into a kind of chewy garlic candy that is wonderful served on potatoes or scattered over salads. Fresh garlic may be used in any recipe just as you would use cured garlic.
If you prefer to store your garlic for use all year long, you can simply cure it yourself. Curing is the process of allowing excess moisture in the bulb to dry, turning the outer skin into a protective papery covering, preventing molding, and sealing in the oils. Simply hang bunches of garlic in a dry, well-ventilated area away from direct sunlight. In about two weeks' time, they'll be ready! After curing, garlic is best stored in a cool (but not refrigerated), dark, relatively dry environment. | |
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Suggestions and Comments Are Welcome!
Email your ideas or concerns to market@bellinghamfarmers.org. There will also be a 'Suggestion Box' available at the Information Booth each Saturday for your comments. | |
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