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Final Chef in the Market of the Season!
 Join Chuckanut Brewery's own Head Chef, Chad Bowes as he cooks up some Beer Brats w/sauerkraut and beer mustard 3-cheese Mac & Cheese using fresh ingredients from our vendors. Find out more about Chad HERE.
MARK YOUR CALENDARS
Country Chef Challenge: The Great Squash Smack Down, October 3rd
 Sponsored by Country Financial, join us for our first-ever chef cook-off! Several local chefs from Mt. Bakery, Brandywine Kitchens, and Bellingham Pasta Co., just to name a few, will compete in various categories for the best use of squash.
Demonstrations, tastings and judging throughout the day. Join us and cast your vote for your favorite dish in the People's Choice award!
10:30am - Soups
12noon - Savory Dishes
1:30pm - Sweet Dishes
There will also be a zucchini derby for kids and other special features.
Trick-Or-Treat at the Market, October 31st
Bring all your ghouls and goblins down the Market as the Market paricipates in the downtown trick-or-treating festivities. Our own friendly Scarecrows will be handing out healthy treats! Stay tuned for more details and make us a part of your Halloween celebration!
THANK YOU FOR SUPPORTING OUR MARKET! | |
 Meet Our Vendors
Cheyenne & Kamea Black of Sip-T
What makes your product(s) unique, unusual, or special? The taste of our tea is the most incredible around! We hand blend everything in micro-batches so that when it gets to our customers it's always fresh and just blended, not pulled out of a 100 pound batch that came from a machine and sat for a month. It's always fresh and delectable. Our flavors are unique, and especially amazing. We create every recipe ourselves so these are truly Bellingham's teas.
Of course every recipe uses only the finest in organic and fair trade teas, all organic ingredients, and we are the original Bellingham tea company to use 100% recycled paper packaging as we are toward zero waste. But really, it always comes back to the TASTE! Learn more about Sip-T.... |
 What's Fresh
Eggplant
Many people are surpised to learn that you can freeze eggplant. Use frozen eggplant for lasagne or eggplant parmesan. Here are a few simple steps to freezing:
- Peel and slice the eggplant - an ordinary vegetable peeler works best.
- Slice the eggplant 1/3-inch thick slices (if you let it sit for more than a half hour, it will start to discolor).
- Get a pot of boiling water ready (about 2/3 filled) and add 1/2 cup of lemon juice to each gallon of water. Also get a LARGE bowl of ice and cold water ready to receive the eggplant after blanching.
- Blanch the eggplant for 4 minutes.
- Cool the eggplant by putting the eggplants from the boiling water with a slotted spoon and place in ice water to cool for about 5 minutes (until cold).
- Drain thoroughly (2 or 3 minutes)
- Bag the eggplant in plastic bags. Here's a nifty trick: zip the top shut but leave enough space to insert the tip of a soda straw. When straw is in place, remove air by sucking the air out.
- Freeze! |
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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. | |
 Featured Recipe
Need a quick, simple way to use up left-over veggies in your fridge. Served with a salad, a frittata is a healthy, simple meal that helps you manage the left-overs.
Frittata
6 eggs, beaten
1-ounce Parmesan, grated
1/2 teaspoon black pepper
Pinch salt
1 teaspoon butter
1/2 cup chopped veggies (cooked broccoli, potatoes, peppers, onions, etc)
1 tablespoon chopped parsley leaves
Directions:
Preheat oven to broil setting.
In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add veggies to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.
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Hot Off The Press: Know Your Farmer, Know Your Food
WASHINGTON, September 15, 2009 - Agriculture Secretary Tom Vilsack and Deputy Secretary Kathleen Merrigan today announced a new initiative - 'Know Your Farmer, Know Your Food' - to begin a national conversation to help develop local and regional food systems and spur economic opportunity.
To launch the initiative, Secretary Vilsack recorded a video to invite Americans to join the discussion and share their ideas for ways to support local agriculture. The video, one of many means by which USDA will engage in this conversation, can be viewed at USDA's YouTube channel, www.youtube.com/usda.
"An American people that is more engaged with their food supply will create new income opportunities for American agriculture," said Vilsack. "Reconnecting consumers and institutions with local producers will stimulate economies in rural communities, improve access to healthy, nutritious food for our families, and decrease the amount of resources to transport our food."
As the 'Know Your Farmer, Know Your Food' initiative evolves, USDA will continue to build on the momentum and ideas from the 2008 Farm Bill and target its existing programs and develop new ones to pursue sustainable agriculture and support for local and regional food systems. | |
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