Market Beet #2

Manager’s Message

Although windy and a little rainy, we had another fabulous week at the Lakewood Farmers Market!  We were excited to welcome four new farmers who brought delicious fruit, fresh berries, crisp vegetables, locally grown dried beans, peanuts, and gorgeous flower baskets!

Our first cooking demo of the season kicked off with the Lakes High School Culinary Arts Program. Seven students cooked up a healthy market vegetable stir-fry using veggies you could find at the farmers market. A big thank you to Culinary Arts teacher Mary Opdahl for bringing her students! If you missed them this past week, mark your calendars for September 17th – Mary will be back with a new group of culinary artists in the making.

If you haven’t had a chance yet, swing by Market Pasta and try some of Linda’s pasta. You can’t go wrong with any of her flavor options. Her curry pasta has quickly become a favorite of mine and the jalapeno noodles have just the right kick of spice!

After you’ve picked out your pasta, be sure to stop by Authentic African Art and watch Samba hand-weave his baskets. Bright colors, various shapes and sizes, they are perfect baskets to carry around all your market finds!

Next Tuesday is Arts in Bloom day. Local artists will display their masterpieces in an Art Walk right at our Market. There will be two artists participating in live art demonstrations so market goers can watch first hand the dedication the artists put into each and every piece of art they create.

We are also excited to welcome Nala’s Barkery. Carol Bartos, owner of Nala’s Barkery, creates homemade dog treats made from great and healthy everyday ingredients. With her dogs as the taste testers, every cake and cookie gets the four-pawed stamp of approval.

As we head into the third week of the market, cross your fingers for sunny weather! Come enjoy the art show, pick up some pasta for dinner, a few veggies for your lunch box, a dog treat for your furry friend and discover the many other amazing vendors we have for our 2013 season!

Location


Lakewood City Hall
6000 Main Street SW
Lakewood, WA 98499

Hours:

Tuesdays, June 4th – September 17
11:00 a.m. – 3:00 p.m.
Extended Market Hours (7/30 & 9/10)
11:00 a.m. – 7:00 p.m.

Next Weeks Entertainment

Next week is Arts In Bloom Week, join us for some art demos, displays and some intriguing crafters.

Visit us at LakewoodParksandRec.com for a detailed entertainment schedule.

Pick of the Week

Strawberries

Strawberries are among the most beloved of fruits – we craved them as children and gobble them up even today.  They are emblematic of bright and cheery summertime days, and they’re surprisingly versatile, eat them in a salad or covered in chocolate!

Strawberries, besides being delicious, also contain huge health benefits.  Like most other berries, strawberries contain phenols. These lend to their bright color and are a powerful antioxidant, which we now know can help fight all kinds of disease, including cancer.  They also help fight against inflammatory disorders, such as osteoarthritis.

On top of all of the health benefits of Strawberries, a huge cup of these delicious berries bring in less than 50 calories to the table, filling you up and satisfying your sweet tooth.  So it’s no wonder that 94% of Americans eat strawberries, with the average American eating almost 3 ½ pounds of fresh strawberries each year.  The Lakewood Farmers Market is a great place to help satisfy this craving – be sure to stop by the Hayton Farms booth and get some fresh strawberries today!

Featured Farmer

Hayton Farms

Hayton Farms was established in 1876, on Fir Island, in the Skagit Valley.  Originally this farm grew grain for horses, then in 1900 it turned into a dairy farm and now they grow potatoes, cauliflower, cucumbers, wheat and berries.  They have been growing berries since the ‘70s and in 2001 they began selling berries at Pikes Place Market and now sell at over 50 farmers markets in the greater Seattle area, including the Lakewood Farmers Market.  Their summer varieties of raspberries and blackberries, all of their blueberries and most of their strawberries are Certified Organic by the Washington State Department of Agriculture.  We are super excited for them to join us at the Lakewood Farmers Market.

A special thanks to our sponsors:

St Clare Hospital WSECU
LeMay Inc.
Designated Escrow
Harborstone Credit Union

Recipe

Goat Cheese, Strawberry, and Basil Salad Recipe

Ingredients

  • 1 cup dried white beans, soaked overnight or 1 (14 oz) can white beans
  • 1 cup good quality balsamic vinegar
  • 1 bunch asparagus, ends cut off and chopped into two-inch pieces
  • 8 oz soft goat cheese or chevre
  • 1 lb fresh strawberries, hulled and sliced thinly
  • 8 cups spinach, either chopped regular spinach or baby spinach
  • 1/2 cup small fresh basil leaves
  • Fine sea salt

Directions
1. If using dried white beans, drain them from the water you’ve soaked them in overnight. Put them in a pot. Cover them with water with about a 2-inch overhang. Salt the water and bring to a boil. Once boiling, cover and simmer until tender, 30-60 minutes depending on the beans. If using canned beans, then drain the beans and rinse them.

2. While the beans are cooking, put 1 cup balsamic vinegar (I used aged balsamic vinegar of Modena) in a small non-reactive pan. Bring to a simmer and reduce until syrupy, about 5-8 minutes. Set aside.

3. When the white beans are pretty much done cooking, drop your asparagus into the white bean water and cook for 1-2 minutes. Alternatively, you can bring a second pot of water to a boil and cook them for 1-2 minutes. Drain both the white beans and the asparagus.

4. In a large bowl, toss the strawberries, spinach, basil, asparagus, and white beans. Separate into four dishes and top each dish with about 2 oz goat cheese, broken into chunks, a drizzle of balsamic syrup and a sprinkle of sea salt.

Serve as lunch or as a light dinner.

Source: Marcus Samuelsson

Market Beet

We see Lakewood as a healthy and vibrant community where opportunities abound.
Vol 1 No. 1
We see Lakewood as a healthy and vibrant community where opportunities abound.

Manager’s Message

Thank you to everyone who joined us for the grand opening of the Lakewood Farmers Market. The produce was fresh, the treats were delicious and the music was wonderful. Such a great atmosphere was created by the vendors and community members, and I am so excited to see what the rest of the season has to offer. If you weren’t able to join us, don’t worry there are still 15 weeks of fun left to enjoy the market.

Our sincere thanks go to St. Clare Hospital for its generous support of the market. As presenting sponsor of the Lakewood Farmers Market, St. Clare continues to work with the City of Lakewood to create a healthier community. We look forward to continuing our partnership long into the future.

Next week there will be new vendors selling fresh produce and products, a cooking demo by Lakes High School’s Culinary Arts Program (with samples!) they will be cooking a vegetable stir-fry full of produce available at the farmers market and recipes will be available. Throughout the summer there will be entertainment, various demonstrations and more to enjoy thanks to the generous sponsorship of WSECU. Visit lakewoodparksandrec.com for a detailed schedule.

The Farmers Market began in 2012 as a pilot project and quickly became a community favorite. I am really excited about all that is planned for this year and look forward to seeing all of the vendors and shoppers enjoying it each and every week. I hope to see you all there!

Location


Lakewood City Hall
6000 Main Street SW
Lakewood, WA 98499

Hours:

Tuesdays, June 4th – September 17
11:00 a.m. – 3:00 p.m.
Extended Market Hours (7/30 & 9/10)
11:00 a.m. – 7:00 p.m.

Next Weeks Entertainment

Lakes High School Culinary Arts Program Cooking Demo – Vegetable Stir Fry

Visit lakewoodparksandrec.com for the Lakewood Farmers Market Entertainment Schedule.

Pick of the Week

Asparagus

One sure sign of spring is fresh asparagus at the Farmers Market. Asparagus is at its peak from February through June, and brings a delicately bright flavor and notes of subtle acidity to any dish.

When picking out your asparagus choose bunches with tightly closed tips and no flowering. Stalks should be bright green and firm (or pale ivory for white asparagus). Asparagus is best cooked the day it’s purchased, but it can be kept in the refrigerator for up to five days in one of the following ways: wrap the bottoms of the stalks in a damp paper towel and place in a paper bag; store in crisper. Or stand the bundled stalks in a bowl with about an inch of water.

Featured Farmer

Outlook Produce

Outlook Produce has been with the Lakewood Farmers Market since the very beginning. Julio joins us all the way from Sunnyside, WA and brings with him delicious produce including cherries, peppers, asparagus, tomatoes and much more. He is proud to offer his delicious produce at wholesale prices and loves being a part of the Lakewood Farmers Market.

A special thanks to our sponsors:


LeMay Inc.
Designated Escrow
Harborstone Credit Union

Recipe

Asparagus and Spinach Frittata

This lovely Asparagus and Spinach Frittata recipe is the perfect side dish to an Easter ham or lamb, or served along with a nice green salad for a spring brunch.

Asparagus and Spinach Frittata

  • 2 tablespoons butter
  • 1 1 12- ounce bunch thin asparagus, trimmed, cut on diagonal into inch pieces (about 2 ½ cups)
  • 8 large eggs
  • 1 cup diced Fontina cheese, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups fresh spinach, chopped
  • 1/4 cup grated Parmesan cheese

Preheat broiler. Melt butter in a heavy broiler-proof 10-inch-diameter nonstick skillet over medium heat.

Add asparagus, sprinkle lightly with salt, and sauté until tender, about 6 minutes.

Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.

Add spinach and egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over.

Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes.

Cut into wedges and serve.

Recipe Source: Foodista.com
Image Source: avlxyz Flickr