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

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