Here’s a few things you can look forward to this week at the Queen Anne Farmers Market.
Dharma Ridge: Green kohlrabi, may have new carrots
Youngquist Farms: Albion strawberries, Malahat raspberries
Metropolitan Market: Prime rib sandwiches with caramelized onions, horseradish, and a brioche bun…they’ll also have mozzarella, of course
Skagit Sun: Hood strawberries, Malahat raspberries
Local Roots: Nelson carrots, red lettuces, and spigariello, an Italian sprouting broccoli that looks like kale and is typically braised in Southern Italy.
Just when you thought the culinary delights could not get any better, QAFM Gold Sponsor, Metropolitan Market, features carved-to-order prime rib sliders. At just $5. you can treat a few lucky friends!
QAFM sponsor, Organic Valley, produces award-winning organic milk, cheese, butter, soy milk, produce, healthy snacks, and more. This week they’re bringing homegrown goodness to the market with samples of their delicious 100 percent grass-fed milk. We’ll drink to that!
In The Music Tent
5-7pm - Dano
For those of you who don’t know our neighbor and musician Rich Brisbois, you will after his performance at his own local Farmers Market. Rich is a talented and passionate musician who plays in a number of bands in Seattle. He is bringing his band, Dano, to QAFM this week.
Check him out!
5:30pm – Chef Demo with Nathan Yeager of Barracuda Taqueria
Not only does Nathan Yeager, owner of lower Queen Anne’s Barracuda Taqueria, know how to make some of the best “real, south-of-the-border street food” in town, but he’s also been mastering amazing spice combinations for years.
He’ll be sharing some of his spice secrets with us, showing us how to create unique combinations of spices to produce delicious results.
In The Chef Tent-
Kid’s Cooking Class with Chef Natalie of 5 Spot. Chef Natalie will be teaching the kids how to make a special treat, so come and join us for some delicious fun!
June 21st, 2012
Smokey Charred Kale with Plum’s Smoked Tofu
Chef Makini Howell, Plum Bistro
1 large bunch kale
1 large bunch chard
2 T extra-virgin olive oil
3 cloves garlic, crushed and chopped
2-3 T minced smoked tofu from Plum Bistro
crushed peppers (optional)
Spanish almonds (optional)
Tear or chop the greens leaves into bite sized pieces. Wash greens thoroughly to remove any stubborn dirt or grit. Drain, rinse again, drain, and set aside.
Hold off cooking the greens until just before eating. In a large skillet, heat the olive oil over medium-high heat. Add a couple big pinches of chopped garlic and a couple generous, 5 finger pinches of of minced tofu. Let the tofu brown a bit. Add greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green and they just barely start to collapse- 2-4 minutes, depending on how hot your pan is and how much structure your greens have. 30 seconds before you anticipate pulling the skillet off the heat, stir in the Spanish almonds, if using. Saute a bit, remove from heat, and add a big pinch of crushed red pepper flakes, if using. Taste, add salt if needed, and serve immediately.
We had a great time today, hope you did too. Thanks to Raney Brothers for filling in for Maximus/Minimus, they’ll be back next week. Molly Moons new food truck, “Sammy” made its debut filled with tummy ice cream sandwiches. Hope you got to pick up your Titan Cherries from Collins Family Orchards and your Blubarb “Beer” from Rachels Ginger Beer.
All of our farmers and food artisans had a plethora of delicious edibles today, and they’ll be back next week with even more. We’ll see you then!
June 4, 2012
Gravlax with Tat Soi, Mizuna, and Pickled Rhubarb Vinaigrette
Chef Seth Caswell, Emmer & Rye
1 side sockeye salmon filet (~2 lb)
1 cup kosher salt
1 cup sugar
1 tsp black peppercorn
1 tsp allspice
1 tsp bay leaf
4 oz spruce tips (or use dill if you can’t forage the spruce tips)
Mix all spices with salt and sugar. Debone salmon. Rub salt mixture thoroughly over the flesh side of the fish. Cover tightly with plastic and place a sheet pan atop the fish and put a weight on it. Refrigerate overnight. Next day (24 hours) discard the salt, quickly rinse the fish and pat dry with a dish towel. Slice thinly. Will keep for 2 weeks.
Tat soi and mizuna greens, or any spring green to your liking. Chop greens.
Pickled Rhubarb Vinaigrette
2 Tbsp rhubarb pickling liquid (reserve from the rhubarb you pickled in April)
3 Tbsp extra virgin canola oil (from western WA)
Dress the tat soi and mizuna green and season with salt and freshly ground black pepper.
In the Lot Music tent – 5:00 – 7:00pm
Under the stage name Sunday Speedtrap, Chris Eric has performed over 950 times and released 9 albums since 1993. He describes his music style as ‘heartfelt lyrics mixed with alt country folk/rock’. Come check out his performance while noshing on Farmers Market fare.
If you’ve never been to one of Lauren Adler’s incredibly educational chocolate tastings, now’s your chance! Lauren plans on doing a single origin chocolate tasting, and considering the amazing chocolate she carries in her store, this is bound to be a delicious event!
Check out her website to learn more about her store, Chocolopolis.