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Chef in the Market Debuts!
Saturday, May 21st
The 2011 Chef in the Market series brings several of our finest local chefs to the Bellingham Farmers Market to work their magic on the third Saturday of the month (May through Sept.) at 11 a.m. They'll demonstrate easy, affordable recipes featuring local produce, and provide tasty samples and recipes.
Starting off the Chef in the Market season at 11 a.m. on May 21 will be Diana Seligman, executive chef at Bellingham Golf and Country Club. What will her culinary challenge be? RADISHES! Don't miss this opportunity to see them in a new light!
So what's the NEW sampling? An innovative way to expand your tasting experiences! At 1 p.m. on Chef in the Market days, you'll be able to taste several varieties of the featured produce item, right from our farmers' booths -- for example, find out on May 21 how the red and white French Breakfast radishes differ from the Easter Egg variety, among others!
CHEF IN THE MARKET SCHEDULE
June 18
FEATURED INGREDIENT: Beets
11a.m. Ciao Thyme
1 p.m. Sampling
July 16
FEATURED INGREDIENT: Berries
11a.m. Nimbus
1 p.m. Sampling
Aug. 20
FEATURED INGREDIENT: Tomatoes
11a.m. Chuckanut Brewery
1 p.m. Sampling
Sept. 17
FEATURED INGREDIENT: Squash
11a.m. Eat Local Week
1 p.m. Sampling
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| Wednesday Market
Fresh, Local Music Opens
June 1st!
Looking for a mid-week pick-me-up? The Bellingham Farmers Market is ready for the opening of the Wednesday Market, held weekly from June through September. The Market is held on the Fairhaven Village Green, behind Village Books from 12 noon to 5pm. This year we are featuring weekly music on the green for your listening pleasure. Our Fresh, Local, Music series debuts with local talent Amber Darland! Amber's intensely personal music has the passion reminiscent of Patty Griffin, Lucinda Williams and Shawn Colvin and the soulfulness of K.D. Lang, the Carpenters and Dar Williams. Please join us from 2:30-4:30pm each Wednesday!!
We will also have over 25 vendors selling everything from fresh produce to fine jewelry, vibrant flowers to tasty treats. 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.
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Recipe of the Month
Asparagus and Radish Salad
While most of us dream of steamed asparagus topped with butter or added to stir fries, pastas and soups, fresh asparagus makes a delightful salad. Here's a simpl one to try using items you can find in the market now!!
1 lb thick asparagus, sliced 1 1/2 TBS fresh lemon juice
big pinch of salt
1 small shallot, chopped
3 TBS extra virgin olive oil
1/4 c. hazelnuts, toasted, and coarsely chopped 7 tiny radishes, washed trimmed and very thinly sliced
zest of one lemon
a bit of crumbled goat cheese or other soft cheese
Make the dressing by whisking together the lemon juice, salt, shallot and olive oil. Stir in the nuts. Set aside. Toss asparagus with radishes and lemon zest. Toss with 1/3 of the nut dressing, adding more as needed. Turn everything out onto a platter and top with crumbled cheese. Serves 1-2 |
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What's Fresh?
The rain has seriously slowed down the progress of our veggies this season. Still, our farmers are very busy harvesting and we still  have plenty to choose from!
Asparagus
Spring onions
Rhubarb
Spinach
Bok Choy
Chard
Daikon
Leeks
Mushrooms
Nettles
Radishes
Kale
Lettuce and salad greens!
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Dads Ands Grads --
BFM Market Bucks Are
Great Gifts for All!
 June brings several gift-giving occasions -- and what could be more perfect than Market Bucks? No worries about sizes, colors, or styles, because Market Bucks can be used just like cash at any Bellingham Farmers Market booth. Available in $5 increments at our Information Booth, Market Bucks take the stress out of gift-giving, don't need wrapping, and are sure to please! |
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 A Closer Look at -- RADISHES!
We seldom think of radishes as having nutritional value, but a serving of radishes provides 17.2 mg of vitamin C, which is 23 percent of your recommended daily amount. Radishes are also a good source of folate and potassium. Vitamin C helps the body form collagen and aids the absorption of iron. Potassium facilitates communication between nerves and muscles and can help prevent muscle spasms.
Selecting Radishes
Radishes with their leaves intact are usually tied in bunches, while topped radishes are sold in plastic bags. If the leaves are attached, they should be crisp and green. Roots should be hard and solid, with a smooth, unblemished surface. Avoid soft or spongy radishes. Daikons, found most easily in Asian markets, should be evenly shaped and firm, with a glossy, almost translucent sheen.
Storage
If radishes were purchased with the leaves attached, remove the tops unless they will be served the same day. Place radishes in plastic bags and store in the refrigerator. Most varieties will keep up to two weeks in the refrigerator.
Preparation
Scrub radishes and trim off the stem end and tip. You may peel the radishes or leave the skin intact. The skin is responsible for much of the pungency. However, the red globe and white icicle radishes are rarely hot enough to warrant peeling.
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LEARN TO PRESERVE THE HARVEST!!
Preserving the Harvest, a hands-on, how-to food preservation series
teaches how to can, freeze, and dry local foods.
You can learn how to safely preserve fresh foods in a series of Saturday workshops at WSU Snohomish County Extension in Everett. WSU Master Food Preserver Susy Hymas will share her knowledge and passion for preserving food in five workshops: June 4, June 18, July 9, July 23, and August 6. Please bring a brown bag lunch.
Basic Canning Sat. June 4 (10am-2pm): Learn the basics of food safety and canning  skills, including bacteria and food spoilage, canning equipment, and canning high acid foods. Demonstration and hands-on.
Canning Specialty Items Sat. June 18 (10am-2pm): Learn to safely can specialty items, such as jams and tomato or fruit salsa. Demonstration and hands-on.
Pickling Sat. July 9 (10am-2pm): Learn how to make great crunchy pickles of all types, not just from cucumbers. Demonstration and hands-on.
Drying Foods Sat. July 23 (10am-2pm): Learn the basics of drying and freezing foods for long- and short-term storage. Includes basic preparation steps to ensure quality and nutrition are retained. Demonstration and hands-on.
Pressure Canning Sat. Aug. 6 (10am-2pm): Learn how to safely pressure can low acid foods such as vegetables, seafood, and meats. Demonstration and hands-on.
Instructor: Nutritionist and WSU Master Food Preserver Susy Hymas has been canning, freezing, drying, and preparing local foods for over twenty years. She loves to share her passion for food by teaching classes on home food preservation and nutrition all over Western Washington.
Class size is limited. All sessions held at WSU Snohomish County Extension's Evergreen Room in McCollum Park, 600 - 128th St SE, Everett. Pre-payment required. $30 per session or save and take all five for $125.
For more information on the workshops, contact Kate Halstead, khalstead@wsu.edu, 425.357.6024.
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Suggestions and Comments Are Always Welcome
Email your ideas, compliments, or concerns to market@bellinghamfarmers.org or drop them in the Suggestion Box at the Information Booth each Saturday. We love to hear from you! |
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website : www.bellinghamfarmers.org | email: market@bellinghamfarmers.org
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