Chef Artemio Diaz is usually busy whipping up contemporary Mexican cuisine at Queen Anne’s newest restaurant La Luna. This past Thursday he showed market goers how to whip up an amazing salad using what is in season. He combined colorful fruits and vegetables into a refreshing, vibrant salad that could serve as a brilliant side dish for almost anything you could put on the grill. Or as Artemio might say “en la parilla”. Gracias Artemio!
Ensalada de Verano
1 med sized cantaloupe or honeydew melon cut into bite-sized chunks
1 cup blueberries
1 cup jicama- sliced into matchsticks
1 cup chopped tomatillos- purple ones are sweet!
1/2 small red onion- thinly sliced
1 jalapeno- finely diced
1 head of leafy lettuce
1 cup balsamic vinegar- reduced
Put 1 cup balsamic vinegar in a non-reactive pot on low heat and reduce by half. Set aside to cool. In a large bowl gently mix together first 6 ingredients. On individual salad plates lay a few out a few lettuce leaves and top with a few scoops of fruit mixture. Drizzle balsamic reduction over the top. Serves 6-8
IN THE CHEF TENT:
Fresh at the market this week – Tasty tomatillos, sweet corn, Zucchini, Okra, Squash,
Watermelon, Cantaloupes, Gravenstein apples, Certified Organic beef, Bakery fresh bread
Fresh at the Market this week – don’t miss the latest crop of tomatoes ripened on the vine, new varieties of peppers, juicy peaches, nectarines, all of the fresh greens, and every delicious veggie and fruit you can imagine. It’s the height of the season, don’t miss it!
In The Food Tent:
4:00- Artemio Diaz, the head chef from our newest restaurant neighbor, La Luna, will be cooking up some Mexican favorites! If you haven’t been to the restaurant yet, this is your chance to see what you’ve been missing!
In The Music Tent
5:00Hank Bradley and Cathie Whitesides are two of Seattle’s finest folk musicians, specializing in Greek music, old-time fiddle, contra dance music, Irish fiddle and more. Come and listen to this fantastic duo. The debut of Greek music at the Queen Anne Farmers Market!!!
Some of our farmers are certified organic and some are not. For some, the National Organic Program doesn’t meet their standards, so they opt out. Each vendor has a story about the practices they’ve chosen. Queen Anne Farmers Market encourages you to talk with the vendors, ask questions, and listen to what they have to say.
Here are some questions you can try:
- What is this? How do I cook it/eat it?
- How did you choose to grow this variety of vegetable/fruit?
- What does it mean that you’re not certified organic?
- How are the animals on your farm raised?
- Where did you get the ingredients you use in your products?
- Who else works with you on the farm or in your business?
Also, check out Sustainable Table, which has an excellent set of guides for talking with the people who grow, make, or sell your food.
Like starting any relationship, you don’t have to ask the hard questions right away. Get to know your vendors just like you would any new acquaintance. “How are you?” and, “How’s the weather?” are always great places to start!
Ethan Stowell took time out of his busy schedule to visit us in the chef tent and gift us with his version of the salad of summer salads, Panzanella. And what a gift it was; juicy tomatoes from Billy’s, sweet cucumbers from Local Roots, onion and garlic from Alvarez, all combined with crunchy chunks of rustic bread. I’ve made this salad 3 times in the 4 days since his demo. It’s that kind of summer staple. Panzanella, grilled fish, and a crisp white wine; a summer meal made in heaven. Thanks Ethan!
Panzanella with Ricotta Salata
1/2 baguette, cubed
7 T extra-virgin olive oil
Kosher salt and freshly ground pepper
8 oil-packed anchovy fillets, chopped
1 clove garlic, thinly sliced crosswise
1/2 pound ripe heirloom tomatoes cut into large chunks
1 medium cucumber, cut into large chunks, seeds removed
juice of 1 lemon
1/4 red onion
small handful of fresh basil leaves, coursely chopped
4 ounces crumbled ricotta salata
To make the panzanella:
Preheat the oven to 350 degrees F. Toss the bread cubes with 3 T of olive oil
and season with salt and pepper. Bake until slightly dry but still chewy in the
center, about 15 minutes.
Place the anchovies and garlic in a large bowl with the remaining 4 T olive oil
and a pinch of salt and pepper. Add the tomatoes and lemon juice. Shave the onion
on a mandoline and add to the mixture. Add the bread cubes and allow to sit for 10
to 15 minutes, stirring occasionally.
To serve, divide the panzanella among 6 shallow bowls. Garnish each bowl with
ricotta salata. Enjoy!
Thursday, August 18, 3:30-4:40, “Kids Yoga Class in the Grass” Yoga is a great way to turn children on to the beauty inside. Bring your youngsters to this engaging Young Yogi Kids’ class at the market, which will take place in the grassy lawn near the parking lot. In a playful manner, the session will blend yoga games, exploration of poses, stories, music, animated breathing exercises and magical meditation into an inspiring and replenishing thematic experience, so your children can investigate the sensations of body, mind, and spirit.
Coming up this week – The debut of Bigfood Mobile food truck! Ethan Stowell in the chef demo tent! A fabulous kids demo featuring Stephanie Vuolo! And, our special event, Kids Yoga on the grass!
This week at the Chef Demo Tent: Seattle’s own Ethan Stowell!
Ethan is owner of Queen Anne’s gem, How To Cook A Wolf, as well as Tavolata, Anchovies & Olives, and Staple & Fancy restaurants. Last year Ethan created a fabulous pasta for us featuring local peas. Who knows what Thursday will bring?
This week for our kids demos class, we are proud to present Stephanie Vuolo and her assistant Chef Rachel. Stephanie and Rachel will show kids and parents alike how to cook a simple ingredient a few different ways- one of them sure to win your kid’s heart, not to mention their taste buds!!Stephanie Vuolo is a Certified Nutritional Therapist who is committed to educating families on the whole foods way of eating, as well as finding ways to make grocery shopping and meal planning less daunting.Chef Rachel started her business in 2010 with one goal: to bring families back together around the dinner table. She teaches cooking classes for kids and adults, cooks for events and parties, and prepares weekly meals for busy families. You can learn more about her business and what’s cooking in her life here.
4:00 Ethan Stowell in the chef demo tent
5:30 Stephanie Vuolo, kids demo
In the musician tent this week, Cort Armstrong and his sweet banjo tunes. The music starts at 5:00.
Join us from 3:30 to 4:40 for our first Kids Yoga on the grass.
Yoga is a great way to turn children on to the beauty inside. Bring your youngsters to this engaging Young Yogi Kids’ class at the market, which will take place in the grassy lawn near the parking lot. In a playful manner, the session will blend yoga games, exploration of poses, stories, music, animated breathing exercises and magical meditation into an inspiring and replenishing thematic experience, so your children can investigate the sensations of body, mind, and spirit. The class will be taught by popular Haute Yoga instructor, Silvia Mordini, Kids’ Yoga Instructor Angie Wilkins, and Jacob Young. Children of all ages are welcome at this complementary yoga class.
Here’s what’s up TODAY at the market
This week at the Chef Demo Tent: Learn how to make fresh mozzarella AND homemade ricotta
4:00 – Kid’s Mozzarella Pull
5:30 – Ricotta Class
Every other week, our terrific sponsor,
The Metropolitan Market,sends their charming staff members out to the farmers market to make mozzarella which they then sell – while still warm – to an appreciative crowd. On August 11th, they’re going to teach you how to do it for yourself! Both classes include cooking demonstrations by Metropolitan Market’s popular Chef Amy Pinkis, who will teach us how to make dishes that highlight these delicious, homemade cheeses. Kids are welcome and encouraged to pull their own mozzarella cheese at the 4:00 demonstration. You will want to join us for both of these unique classes at the Chef Demo Tent this week!
Join us at 4:30 as Keren Brown, The Frantic Foodie, joins us to sign copies of her new book “A Food Lovers Guide to Seattle”.
In the musician tent this week, the triumphant return of a market favorite, The Canote Brother! Bring your dancing shoes! The music starts at 5:00.
We are 11 markets into the season and we have a great collection of recipes from our previous chef demos to keep you cooking and well fed. Last week we featured Greg Johnson of Chef and Father. You can find his recipe and all of the delicious recipes from our chef demo tent here.
August 4, 2011
Greg Johnson of Chef and Father paid the chef tent a visit this week because, well, he’s a chef and a father. In his DVD “Chef and Father”, available on his website, Greg demonstrates how easy it is to cook and eat healthy food at home. The kids had a great time rolling out their own tortillas and filling them up with a fresh veggie salad made with juicy market corn, heirloom tomatoes, sweet carrots and zucchini. There were lots of proud kids and proud parents eating these tasty tacos made with their own hands.
His message is simple and so are the recipes.
Fresh Market Veggie Salad Tacos
1C Whole Wheat Flour
1C AP Flour
1tsp Ground Flaxseed
1tsp Sea Salt
1/4C Organic Butter – soften
2/3C Warm Water
-Place all ingredients, except water, in a stand up mixer with paddle attachment.
-Mix until butter is incorporated
-Slowly add water and mix 2 minutes
-Form into 12-15 small balls
-Roll out each and cook in a dry cast iron skillet on medium heat 1 minute each side.
Market Veggie Filling
1C Carrots – shredded
1/2C Zucchini – shredded
1C Heirloom Tomato – chopped
1C Fresh Corn – removed from husk
1tsp Agave Nectar
1T Extra Virgin Olive Oil
1 Lime – juiced
1/2C Cilantro – chopped
Salt and Pepper
-Mix all together and let sit 15 minutes before using
Fill tortillas with veggie mix and top with fromage blanc and roasted chili salsa if desired.
August 4, 2011
Chef/Owner Rebecca Cameron
Pastry Chef Erin Cameron
The EMP’s new restaurant, POP Kitchen + Bar, had barely been open a week when Chef/Owner Rebecca Cameron and Pastry Chef Erin Cameron (no relation) brought their American fare to our Chef Demo Tent on August 4. The two chefs jumped right in with ease, whipping up a Grilled Flatbread that made us believe we could actually re-create this gorgeous “pizza” at home. Topped with nothing more than olive oil, Met Market’s fresh mozzarella and heirloom tomatoes and basil from Billy’s, the flatbread was utterly delicious. They followed that up with an elegantly simple Raspberry Fool, made perfect by Hayton Farms’ sweet raspberries, and sent everyone home happy. POP Kitchen + Bar is open 10-10, with a daily happy hour, and you need not be an EMP customer to enter the restaurant.
Yield: 1 large or 4 small flatbreads
- 1 ½ cups warm water (105-110 degrees)
- ½ tsp active dry yeast
- 4 cups all-purpose flour
- 1 tsp salt
- 2 TB olive oil
Mix water and yeast in large bowl and let stand for 5 minutes to proof. Gradually add 2 cups of flour to the bowl. Mix for about 1 minute until incorporated to form a sponge. Let stand covered, for at least 1 hour.
Put sponge in the bowl of a stand mixer. Using dough hook, add salt and oil, then add flour ½ cup at a time to form the dough. Remove the bowl and knead. Place in a clean, oiled bowl and let rise for about 2 ½ hours. Divide dough in 4 balls.
Roll or stretch flatbread dough and brush with olive oil. Place this side down on a preheated high heat grill. Brush top of flatbread with olive oil. Cover grill with lid. When bottom is golden brown, flip and cook other side. At this time, toppings can be added. Once cheese is melted, remove from grill and cut into slices.
For summer: Top the flatbread with fresh mozzarella, heirloom tomatoes and chopped fresh basil.
Yield: 4 servings
1 cup Heavy Cream
3 TB Powered Sugar
¼ tsp Cinnamon, ground
1 pint Raspberries
Mash ¾ of raspberries until near pureed. Beat cream, sugar and cinnamon in metal bowl with whisk. When soft peak stage, fold in mashed raspberries. Spoon into glasses and top with raspberries (may also add some of the raspberry puree to the bottom of the glasses).
We’re looking forward to another sunny Thursday! Here’s what you’ll find fresh this week, along with all of your delicious just picked favorites.
Coming up in our chef demo tent this week, you won’t want to miss this
4:00 Rebecca Cameron from POP Kitchen + Bar the exciting new restaurant that just opened at the EMP will be joining us for a Chef’s Demo. Chef Cameron will bring shades of her American-food menu to our market, as well as the restaurant’s focus on local ingredients. Expect some delicious, sunny dishes that will remind you that there’s no better place to live or eat than the Pacific Northwest in the summer.
5:00 Greg Johnson from Chef and Father is in the house for our monthly kids demo. Greg is known for teaching families how to cook fresh, organic, real food without spending all day in the kitchen. He visited us last summer and is back by popular demand. If you missed him the first time around, be extra sure to stop by with your kids this week for a fun and informative class!