January 1, 2013
Dear Queen Anne Farmers Market Community,
As we celebrate the end of one year and the promise of a new one, it’s the perfect opportunity to express our appreciation and congratulations! We woke up on the first market day to heavy rain and wondered just what the season might have in store for us. By the ringing of the opening bell, the sky had cleared and we went on to the best Opening day in QAFM history. Who would have known at the time, but this was a sign of the great things to come. 2012 was our best year ever thanks to your support.
Growing our market together in 2012
- Overall sales increased 54%.
- Overall attendance increased 36%.
- Total number of vendors increased from 41 to 61.
- Volunteer team increased from 25 to 64 community members with total hours donated exceeding 623.
- 18 of Seattle’s best chefs contributed interactive, educational and market-inspired cooking demonstrations.
- 22 talented musicians and bands donated their performances.
- SNAP (food stamp) use increased 47% supported by three QAFM-funded “EBT Double Dollar Day” matching events.
- 57 local organizations connected with our community through our free, non-profit booth space (up from 21 in 2011).
- A record 5,680 pounds of fresh market produce was donated by QAFM farmers to local food banks and soup kitchens. Trinity UMC, Ballard and Queen Anne Food Banks were able to serve 1,000 members of our community with these donations and have frozen produce to feed the needy this winter.
The Queen Anne Farmer’s Market is Seattle’s only independent farmer’s market. It is run by the community for the community, and simply would not be possible without the generosity and dedication of these individuals, organizations and companies. A special THANK YOU to:
Our Farmers & Food Artisans
They are the reason market exists.
QAFM’s mission is building a vibrant and healthy community that supports small farms and helps preserve farmland.
Their generous financial and in-kind support makes the market possible.
Gold Level – Metropolitan Market. Siver Level – Emerald Bay Equity; EveryBlock. Chef Tent – Rene Stern – Windermere Real Estate. Day Sponsors – Organic Valley; Whole Foods Market. Market Booster – HomeStreet Bank; Umpqua Bank; Liz Petrillo – Windermere Real Estate; Sip & Ship Mail Dispatch; The Shop.
Our Key Friends & Supporters
Their assistance makes all the difference.
Queen Anne Food Bank + Queen Anne United Methodist Church + Trinity Methodist Saturday Soup Kitchen + Sustainable Queen Anne + Picture Perfect Queen Anne + Niki Helmer, Senior Property Manager – Greystar + Upper QA Bartell’s Manager Andrew Pickford + Menchie’s Frozen Yogurt + Queen Anne Frame + Chris Curtis + Julian O’Reilly and the Neighborhood Farmers Market Alliance + Duane Landon at 501 Commons + Lauren Formicola, Charley & May + Queen Anne Chamber of Commerce + Colleen Donovan and Malaquias Flores with the WSU Small Farms Team + Jim Lee + Jonathan Karakowski + Nikki Visel + Laremy Legel + Phil & Carol Miller + QA Dispatch + Starbuck’s (Queen Anne).
Extra special thanks to:
City ofSeattleOffice of Economic Development
Our neighbors alongCrockett Streetand the Queen Anne Pool Staff
Joe Geivett, Principal at Emerald Bay Equity
All of the local Queen Anne businesses
These chefs shared their expertise and passion with our community in support of QAFM’s mission.
Seth Caswell, Emmer and Rye + Makini Howell, Plum Bistro + Lauren Adler, Chocolopolis + Chef Natalie, 5-Spot + Siri Brown-Erickson, Local Roots + Kari Brunson, Juice Box + Jill Killen, El Diablo + Molly Moon, Molly Moon’s Ice Cream + Renee Erickson, Walrus and the Carpenter, Boat Street Café + Matt Lewis, Where Ya At Matt? + Michael Natkin, Herbivoracious + Becky Selengut, Chef Reinvented + Josh Henderson, Skillet + Kaspar Donier, Kaspars + Sam Crannell, Lloyd Martin + Jon Rowley, The Beautiful Taste + Mark Canlis with William and Lucy Canlis, Canlis.
These talented musician’s performances made our market joyous and unique:
Red Dog + Vince Martinez + Hank & Cathie Whitesides + QA Performing Arts Choir + Jerry Joe Holland + Chris Eric, Sunday Speedtrap + Dano + Rich Brisbois Those Guys, Jeff Crookall and Suzanne Garrett + Ben Fisher + Brite Lines + Mikey Mike, Those Guys + Summer Januaries + Troupeau Acadien + Harmonica Pocket + Keaton Collective + Peterka Family + DJ Sodo Joe + Tickle Monster + Jon Whalen + Dustin James.
Our Market Day Volunteers
These amazing individuals bring the market to life each week.
Alissa Stempson + Amy Lechner + Anna Booth + Bill Holt + Bill Laird + Bob Berg + Brandon Heath Sr. + Brandy Lindsay + Bridget Callahan + Caitlin Snyder + Cary Collins + Chandra Salmond + Christopher Kashup + Dan Lassiter + Edie Clover +Ellie Waite + Eric Fassler + Eric Hanson + Erin Blanchard + Erin Weinkauf + Heather Trim + Henry Clover + Ian Foley + Iris Meng + Jackie O’Leary + James Musladin + Jenny Lentz -+Jenny Mattson + Jessie P. + Jill N. + Jim Cox + Joan Lassiter + Kate Lorenzen + Kathy King + Laura Legel + Lauren McCullough +Leal Kremmer + Lester Jacobson + Liz O’Connell + Louise Books + Lynne Sweeney + Margaret Okamoto + Melynda McIntosh + Midori Namiki + Miles Smalls + Nicholas C-Levy + Peter Lewis + Sandy Berg + Sue DeRosa + Susan Padfield + Susan Taylor + Susan Van Kleeck + Tara Lewis +Tiffany Sjons + Todd Mayberry + Trish Merrill + Zach Geballe.
Our Market Staff
These dedicated professionals ran the market in 2012.
Amanda Cross, Operations Manager + Jamie Collado, Site Manager + Derek York, Market Day Coordinator + Maggie Cuevas , Marketing/Public Relations & Development.
Our Market Leaders
These community leaders lead the charge throughout the year.
QAFM Steering Committee – Maria College + Sarah Holt + John Bottum + Maggie Cuevas + Laura Levy. Kelly Decker, Volunteer Coordinator + Daniela Klimsova, Chef Tent Coordinator +. Diana Naramore, Music Coordinator. Queen Anne Neighbors for Responsible Growth (QANRG) – Scott Smith + Dr. George Counts + Kemp Hiatt + Michael Lapin. QAFM Advisory Board – Heather Trim + Marty Kaplan + Kimberly McKitrick + Maggie Cuevas+ Siri Erikson-Brown + Scott Smith + Dr. George Counts + Amy Pennington + Craig Wilson.
There are a lot of people who made meaningful contributions to the Market’s success this past season. We have tried not to forget anyone, but odds are we have inadvertently forgotten someone. If that happens to be you, we apologize and hope you will let us know.
Looking Ahead to 2013
QAFM is committed to sustaining and evolving the market to make sure it continues to be the best possible gathering place for our community. Our goal is a market that is healthy, dynamic, fun and serves as a real resource for you, your friends, family, and visitors. We are already busy at work implementing your suggestions and ideas for how we can make our market even better.
We look forward to seeing you on June 6, 2013 for opening day of another great season!
The QAFM Steering Committee
The application period for vendors at the QAFM is now closed for 2012. We are thrilled to have fantastic lineup to present to you soon. We listened closely to your comments and our market will be even bigger this year!
The market is closed for this year. Thank you all for making this season the best yet. We’re already looking forward to next year! Please take our survey (click news!) if you haven’t had time yet. We value your input.
On closing day of the market, there was a marvelous abundance of vegetables available due to the late growing season, and Chef Renee Erickson put many of them to great use with her three fantastic sautéed vegetable dishes. She treated us to dishes that she makes at her Boat Street Café, and showed us all that it really isn’t that hard to make amazing dishes using fresh, local and simple ingredients. Thank you to the following farmers for generously donating produce for the demo: Local Roots, Collins and HFO. Thank you Renee, and we look forward to enjoying your food for years to come at Boat Street and Walrus And The Carpenter.
ESCAROLE WITH BACON AND APPLE
1 large bunch fresh escarole, sliced in 2” wide strips
2 oz bacon, cubed
1 apple, cubed (with skin)
1/4 cup white wine or cider vinegar
1/4 cup heavy cream
1/2 cup toasted hazelnuts or walnuts
Heat oil in a sauté pan over med-high heat. Add bacon, cook until rendered and still tender. Add apple, cook until apple is slightly soft and bacon is cooked. Add wine or cider vinegar and a ‘blob’ of butter. Add escarole, cover, steam and toss occasionally until completely wilted. Add a bit more butter and up to 1/4 cup of heavy cream to make nice sauce out of juices. Add salt to taste. Garnish or toss with toasted nuts. Serve immediately. Serves 4-6
CAULIFLOWER WITH CAPERS AND GARLIC BREAD CRUMBS
1 head cauliflower
olive oil, salt, butter, lemon peel
1 tbsp capers
1/4 cup cilantro leaves
1 1/2 cup toasted bread crumbs
1 clove garlic
1 tsp butter
1 tsp lemon peel
1 tsp fresh thyme
Cut cauliflower into big chunks with a flat side. Add olive oil, salt and cauliflower to boiling water and par boil until tender, about 5 minutes. Melt butter in sauté pan over medium heat, add lemon peel and cauliflower. Slow roast until brown.
For garlic bread crumbs, place toasted bread crumbs, garlic, butter, salt, lemon peel and thyme in blender and blend until fine.
Place cauliflower in dish and garnish with capers, cilantro and garlic bread crumbs.
Preheat oven to 350 degrees. Clean brussels sprouts and cut a small cross at base. This allows for more thorough cooking when par boiling. Par boil until just tender, about 5 minutes. Drain and separate leaves. Toss leaves with a bit of butter, olive oil and salt. Lay on cookie sheet and bake for 20 minutes or until the leaves turn dark and start to crisp up. Chiffonade mint leaves by laying them on top of each other, rolling them up and thinly slicing on either side of the stem. Discard center stem section. Toss brussels sprout leaves with mint and serve.
—recipe transcribed by Sarah Holt
Fresh cranberry and orca shell beans
Plums and pluots
Honey Crisp apples
We still have strawberries and red & golden raspberries!
Hot and sweet peppers
Beef jerkey, brisket, hamburger patties, steaks, & bones for fido
IN THE CHEF TENT
5:30 – 6:00 pm – Nancy K. Dillon
6:00 – 6:45 pm – Bucket of Honey
6:45 – 7:30 pm – Vince Mtz. & The Great Blue Yonder
Plus special guests!
This week we are thrilled to welcome Renee Erickson, Chef/Owner of the acclaimed Walrus and the Carpenter and Boat St. Cafe at 4:00.
Our Kids Demo at 5:30 features Lauren Adler of Chocopolis who will show kids how to make a yummy chocolate treat.