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Photo by Amy Lechner
Here is what’s fresh at the market this week!
Plums and pluots
Nectar-plums
Honey Crisp apples
Akane apples
Pears
Watermelons
We still have strawberries and red & golden raspberries!
Blackberries
Sweet corn
Tomatillos
Hot and sweet peppers
Eggplant
Brussels sprouts
Potatoes
Baby turnips
Kale
Chard
Winter squash
Beef jerkey, brisket, hamburger patties, steaks, & bones for fido
By Amy Pennington
Excerpted from Apartment Gardening – Plants Projects & Recipes for Growing Food in Your Urban Home, Sasquatch 2011
Zucchini Fritters
This is an easy recipe to use up a garden glut of zucchini (a wonderful container plant) and odds and ends of herbs you have growing. It’s also light and summery. Feel free to experiment with the herbs you use, but go for a mix of tender herbs (such as mint or tarragon) rather than those that prefer some cooking time (like the hardier sage and thyme). The recipe multiplies easily, so you can also adjust the quantity of this dish up given the number of guests you’re feeding.
Serves 2
3 tablespoons olive oil, plus more for frying
1/2 onion, finely chopped (about 1 cup)
Salt
2 cups finely diced zucchini (about 2 medium)
2 eggs
2 tablespoons flour, all-purpose or whole wheat
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh herb mix—mint, anise hyssop, tarragon
Place a large sauté pan over medium heat, and add the olive oil. Add the onions and a pinch of salt. Sauté until the onions are soft and translucent, 8 to 10 minutes. Add the zucchini and another pinch of salt. Sauté until the zucchini is soft and nearly cooked through, another 3 minutes. Remove from the heat and spread in a single layer on a sheet pan to cool to room temperature.
In a medium bowl, whisk together the eggs, flour, pepper, and herbs.
Fold the cooled zucchini mixture into the eggs until all has been incorporated. You should have a thin batter that holds together but is loose.
Heat a large skillet over medium heat and cover the bottom with a thin layer of olive oil. When the pan is hot, add small ladles full of zucchini batter to form fritters about 4 inches in diameter. Fry on both sides, about 4 to 5 minutes per side, until golden brown. Repeat with the remaining batter. Serve immediately.
More Garden Recipes: Zucchini tastes great raw and is wonderful in summertime salads. For a quick panzanella salad (bread salad), cut zucchini into small cubes and toss with some crushed tomatoes, croutons, mint, and basil, and dress simply with olive oil and red wine vinegar.
Here’s some things you can expect to find at this week’s market!
Ginger Gold & Honeycrisp Apples
Golden Raspberries & Blackberries
Peaches, Plums & Pears
Broccoli, Corn and Eggplants
Garlic & Sweet Peppers
Cabbages & Cauliflower
Artisan Breads and Cheeses
Pickled Asparagus & Beans
Pumpkins, Squash & Flowers
On September 15th and 22nd shoppers who use their EBT card at Queen Anne Farmers Market get double value
It’s easy to use your EBT card to buy food at QAFM. Simply go to our Information Tent, tell the staff how much money you would like to spend, and they will prepare a voucher for the amount you request. You will then be given tokens that can be spent with vendors. The tokens never expire, but are not transferable to other farmers markets.
Double Dollar Days
On September 15th and 22nd, the market will match, dollar-for-dollar up to $15, the amount that customers use from their EBT card. (Once per market day, while supplies last.) For example, if a customer requests $15 from their EBT card, an additional $15 in tokens will be provided, thereby turning $15 into $30 for use at the market.
Tokens can be used to purchase nearly everything at the market, including: breads, cereals, fruits, vegetables, meats, fish, poultry, honey, and dairy products as well as food-producing seeds and plants. The only unallowed items at the market are hot, prepared foods meant to be eaten on site and any non-food items. For the USDA’s guide to approved foods, go here.
Shopping at the Market
When you come to the market you’ll find farm produce unmatched in freshness, flavor, and variety. All of it will be Washington-grown and many vendors are also organic. Not only is coming to the market an opportunity to stock up on healthy food, it’s also an experience for the entire family: QAFM welcomes children and provides a fun, friendly atmosphere. There is always music, children’s activities, cooking demos and more. Transportation is another convenience issue: you don’t need to leave the hill for fresh, local food. It’s easy to walk, bike, or bus. It only takes one visit to understand why the Queen Anne Farmers Market is the neighborhood event not to be missed!
Diana Pozzi, a Seattle personal chef that includes gluten-free cooking in her repertoire, delighted our youngest market goers with exciting and creative sandwich options. On a base of gluten free bread, Diana encouraged kids to use their imagination when designing their sandwiches. We saw delicious creations such as nectarines, goat cheese, and honey or baba ghanoush, cucumbers and tomatoes. Chicken salad with crunchy radishes and mozzarella with romesco sauce sandwiches were made by some of the adult market goers that couldn’t resist stopping when they saw the smorgasbord of ingredients Diana had available. Sandwiches in Queen Anne kids’ lunch boxes may never be the same!
BECKY SELENGUT’S WILD SALMON CHOWDER WITH FIRE-ROASTED TOMATOES
recipe adapted from ”Good Fish” by Becky Selengut
Amy Pennington
This just in from Adria at Parfait!
“I’m going to run a special this Thursday…turn your
scoop into a sundae for free! I’ll be offering customers complimentary
warm toppings of our housemade organic dark chocolate sauce or vanilla
bean caramel sauce. We are also going to run a special on jars of sauce
to take home!”
Yummy! 
After being named one of Food and Wine Magazine’s Best New Chefs 2011 and The People’s Best New Chef Northwest by Food and Wine, Chef Jason Franey of Canlis still takes time out of his busy schedule to visit us in the chef tent. Chef Jason and his crew whipped up an absolutely beautiful Watermelon Gazpacho and true to Canlis’ legendary service, delivered samples to hundreds of market goers.
Watermelon Gazpacho
Yield: serves 6
Ingredients:
3 C Watermelon, peeled, diced
2 C Red heirloom, tomato, cored, seeded and diced
1 C Cucumber, peeled, seeded, sliced
1 C Baguette, diced
4 Tb Shallot, peeled, sliced
1 Clove garlic, smashed
1 C Extra Virgin Olive Oil, plus more for toasting bread
4 Tb White Basalmic Vinegar, plus more to taste
Kosher salt to taste
Finish with Extra Virgin Olive Oil to taste
Method:
Preheat oven to 300 degrees.
Begin to prepare and cut vegetables. Meanwhile, saute the baguette in extra virgin olive oil. Toss well and move the saute pan to the oven. Continue to toast, periodically tossing, until the bread is golden brown and crunchy. Drain on paper towels and cool to room temperature.Once the vegetables are ready, toss them all together in a large bowl. Mix the measured amounts of extra virgin olive oil and white balsamic vinegar in a separate bowl to make vinaigrette. Drizzle over the vegetables and toss well with your hands to marinate the vegetables. Season the marinade well with salt. Squeezing the tomatoes and watermelon to release the juices is encouraged.Store the marinade, covered, in the refrigerator overnight, or at least a few hours.
Puree the soup finely in a blender in small batches. Strain into a new bowl and chill well. Season the soup to your taste with more white balsamic vingegar and salt. Serve with diced tomatoes and watermelon, more croutons toasted with extra virgin olive oil, borage blossoms or other edible garden flowers, and a drizzle of your finest extra virgin olive oil.
At Canlis, we bake our croutons between two metal sheet pans lined with Silpats so that they remain perfectly flat and serve with a powdered extra virgin olive oil made by blending Fattoria di Petroia Extra Virgin Olive Oil with tapioca maltodextrin.
FOR IMMEDIATE RELEASE
Queen Anne Farmers Market Announces Double Dollar Days
Program Doubles the Value of Food Stamps,
Increasing Access to Farm-Direct Fresh Fruits and Vegetables
Seattle, WA – Sept. 7, 2011 – Queen Anne Farmers Market (QAFM) announced today the start of a new program to give shoppers using Food Stamps more purchasing power at the farmers market. The new program, called Double Dollar Days, will provide a dollar-for-dollar match for up to $15 when shoppers use their EBT cards at QAFM on September 15th and 22nd.
To take part, shoppers simply go to the market’s Information Tent to have their EBT Card processed, receiving tokens that can be spent with vendors. On Double Dollar Days, September 15th and 22nd, the market will match, dollar-for-dollar up to $15, the amount that customers use from their EBT card. (Once per market day, while supplies last.) Shoppers can save any unused tokens for a later day.
Customers can then visit market booths and use their tokens with individual farmers and food processors. Tokens can be used according to Federal Food and Nutrition Services rules to purchase fruit, vegetables, meat, bread, eggs, honey, cheese and baked goods. Funds can also be used to buy seeds and edible plant starts. Tokens first serve an individual or family in need by providing fresh food – and then puts money in the pocket of a local farmer.
More than 1000 Queen Anne households participated in Washington State’s Basic Food program in 2010. Statewide enrollment has grown by more than 48 percent in the past two years.
QAFM is sponsoring this year’s match with the help of a Seattle Department of Neighborhoods grant. The market would like to continue offering Double Dollars Days in 2012. “We want to expand the program next year and we’re open to the community’s ideas for being creative about funding,” said QAFM Steering Committee member Dr. George Counts. “This is a great opportunity to support the health of our residents, while boosting local farms and products here in Washington.”
About Queen Anne Farmers Market
The Queen Anne Farmers Market is a non-profit farmers market built by the community for the community. The market takes place every Thursday, from June 2-October 6, 2011, at West Crockett St. and Queen Anne Ave., 3:00-7:30 p.m. and features farm vendors and other local food producers. QAFM features a dynamic roster of live music, chef demos, and children’s activities. The QAFM is sponsored by Queen Anne Neighbors for Responsible Growth. Find us on: www.qafma.net, Facebook.com/QAFarmersMkt and Twitter.com/QAFarmersMkt.
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Contact
Jaime Collado
info@qafma.net
206-428-1983
