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What's Fresh
Saturday at the Bainbridge Farmers Market
The scent of fresh basil will perfume the aisles this week -- stock up and use one of the preservation tactics you'll find in the article on our home page. Butler Green Farm had the first peaches last week, they were amazing, and hopefully they'll be back this week. Try them with a little fresh basil and cinnamon. Yum. Tomatoes, corn, cukes, walla walla sweet onions, romano beans, and much more. Harvest time has begun in earnest.
Bainbridge Island Blueberries will open again for U-pick on Friday August 29th from 10 am - 6 pm at 11054 Madison Ave. NE. For future times and dates call the blueberry hotline at 206-780-8407.
What we're eating
Tomatoes!
Tomatoes are finally making an appearance at the Market. Butler Green has a good selection: small slicers, sweet grape tomatoes, and one or two heirloom varieties. After so many months of store-bought tomatoes, most of the ones I got at my CSA went into my mouth before I had time to think of what to make with them. But once my iniital cravings have been satisfied, I'll probably pair them with some fresh basil in an uncooked tomato sauce for pasta. Just rub a smashed garlic clove around the inside of a large bowl. chop up a mix of several varieties of tomatoes (1 - 2 pounds for 2), put them in the bowl with 2 Tablespoons of extra virgin olive oil, a couple of handfuls of chopped basil, salt and pepper to taste. Let it sit for a while to blend flavors. Cook half a pound of pasta, drain it, and add to the sauce in the bowl. Serve with Pecorino Romano chese for grating.
What we're reading
How to Pick a Peach by Russ Parsons
Learn why you should never refrigerate a potato, the one sure test for judging a fresh artichoke, which fruits you can buy unripe and which ones will never have flavor if picked before their time, and how to tell if they were. Parsons tells all, and makes it very interesting. He uses his intimate knowledge of the entire edible plant kingdom to to assemble a collection of recipes that makes the most of your carefully selected fruits and produce. How do you pick a peach? By the smell, of course, along with a few other hints that will save you from the tasteless orbs masquerading as peaches on grocery store shelves. An excellent book that's available through the Kitsap Library and Eagle Harbor Books.
Highlighted events
Sound Food Ferry Farm Stand
Every Wednesday through September 10
Bainbridge Island Ferry Terminal
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Written by Carolyn Goodwin
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Thursday, 28 August 2008 17:52 |
There’s nothing like the smell of basil to bring a little bit of summer into a cold midwinter day. And now is the time to nake sure you have enough basil to get that summer fix all winter long.
If you don’t have your own basil patch, head for the Farmers’ Market this Saturday and grab all you can. Last week Farmhouse Organics, Leapfrog Farm, Persephone, Tani Creek and Butler Green Farms all had ample supplies. Once you’ve got your basil stash, plan to go into preservation mode the same day. Fresh basil doesn’t like to sit around, and it definitely doesn’t like the refrigerator. If you stick it in the butter part of the fridge it will last a little longer. Or you can put it in a glass of water like a basil bouquet for a day. But the sooner you process it the more precious basil flavor and color will be saved.
Basil Preservation Tactic #1: Pesto. This glorious green goop does a marvelous job of keeping that basil flavor alive for months in the freezer. There are many recipes a nd methods. The traditional mortar and pestle method is great for small batches, but for large scale pesto preservation the food processor is the answer. Don’t skimp on the ingredients; fresh basil deserves good extra virgin olive oil, quality imported cheese, fresh pine nuts (from the bulk section at T&C), and Betsey Wittick’s garlic (Laughing Crow Farm, at the Farmers Market). Betsey offers several different varieties or garlic that range from spicy to mellow; allowing you to customize your pesto to your taste.
Using Pecorino cheese and more garlic will yield a more potent, sharply flavored pesto. Some recipes suggest toasting the pine nuts. Using walnuts yields a richer, earthy flavor. The amount of olive oil can be adjusted depending on the desired final consistency (thicker or thinner). The type of olive oil makes a difference as well – some are very peppery, some are fruity.
As soon as you’ve gathered all the ingredients, rev up your processor and begin. If I’m planning to freeze it (keep reading), I don’t add the cheese until after I’ve thawed it for use. Read on for the classic pesto recipe, and more basil preservation tactics.
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Read more...
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Five sound reasons to eat food from close to home |
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Written by Sallie Maron and Carolyn Goodwin
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Wednesday, 13 August 2008 22:08 |
1. Locally-grown food tastes better
The food you buy at your local farmers’ market is usually harvested the same day. It still has all of its nutrients, so it’s better for you and your family. And its crisp, fresh taste will thrill your taste buds and spark your creativity.
2. Buying locally is better for the environment
Shortening the distance between producer and consumer makes local food a key step in the wise use of our natural resources. And sustainable family farms contribute to the health of the land and air around us.
3. Successful farms are good for the local economy
Spending money for locally produced food supports farmers and helps to create a sustainable local economy. And unlike residential development, farms contribute more in taxes than they require in services.
4. Farms preserve open vistas.
As the value of local food increases, the pressure to sell farmland for development is reduced. Keeping a landscape of farms and fields depends on the willingness of community members to buy food grown by local farmers.
5. Local food builds community
Buying food from a local farm connects people to the seasons and the place where they live. It helps strengthen the community by linking people in the community to their food source and each other.
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