What's Fresh Now - May 27, 2010

Farmers Markets Opening in May — Round 2

Here we go - more farmers markets opening for the season. Grab your bags and go people! On the way to the San Juan Islands, make for the Anacortes market or visit lovely Lopez and their Saturday market. In Seattle, Madrona, Phinney, Queen Anne are off and running. Or, plan a day trip to beautiful Skagit Valley and pick up all the delicious makings for a picnic at the Mount Vernon Farmers Market. For the complete scoop on our region’s amazing markets (plus farms, U-Picks and CSAs)—check out the 2010 Puget Sound Farm Guide (9.5 MB PDF).

Anacortes Farmers Market Saturdays, 9 AM — 2 PM, May 15-October 16

Broadway Tacoma Farmers Market Thursdays, 8:30 AM — 2 PM, May 20-October 14

Crossroads Bellevue Farmers Market Tuesdays, Noon — 6:30 PM, May 25-October 5

Everett Farmers Market Sundays, 11 AM — 4 PM, May 30-September 26

Friday Night Market at Juanita Beach Fridays, 3 PM — 7 PM, May 14-October 8

Lopez Island Farmers Market Saturdays, 10 AM — 2 PM, May 15-September 11

Madrona Farmers Market Fridays, 3 PM — 7 PM, May 14-September 24

Mount Vernon Farmers Market Saturdays, 9 AM — 1 PM, May 29-October 16

Oak Harbor Public Market Thursdays, 4 PM — 7 PM, May 20-September 30

Phinney Farmers Market Fridays, 3 PM — 7 PM, May 28-October 1

Queen Anne Farmers Market Thursdays, 3 PM — 7 PM, May 20-October 31

Sammamish Farmers Market Wednesdays, 4 PM — 8 PM, May 19-29

Wallingford Farmers Market Wednesdays, 3 PM — 7 PM, May 19-September 29

FARM SPOTLIGHT: Whidbey Island Pasture Raised Beef Cooperative

We recently spoke with Maryon Attwood, a project manager for Northwest Agricultural Business Center regarding a very special project she’s pushing forward on Whidbey Island.

Tell us a bit about the Whidbey Island Pasture Raised Beef Cooperative.

Whidbey Island doesn’t have any local butchers or meat processing facilities, which is an issue for our cattle ranchers. Three years ago NABC helped convene some meetings, out of which five ranchers came together to establish the Beef Cooperative.

We began by contacting all of the meat processors in northwest Washington. Each of them was either too busy or not interested. Eventually, the Island Grown Farmers Cooperative allowed us to use their mobile processing unit. The Goose Community Grocer told us they’d be able to meet our price; a private donor has helped us cover our incidental startup costs; and Shawn’s Produce is moving the product.

How’s it going?

Well, we decided to only sell fresh beef in ‘cattle packs’. That means that the Goose buys all the cuts of a cow, from the tongue to the choice cuts. They’ve been a great partner and are reporting positive sales on our product.

What’s next?

All of our farmers are audited by the Whidbey Island Grown quality assurance program which means that the product is excellent. Chefs are clamoring to purchase our beef. We just have to figure out how to appropriately scale up to meet demand.

At the Table with Amy Pennington & Urban Pantry

There are many reasons we love Amy Pennington – not only is she a modern day renaissance woman, she’s smart, sassy and has given us a gift that will keep on giving.

With a fresh take and sustainable philosophy for stocking and maintaining any kitchen, particularly for urban dwellers, Pennington, a Seattle-based organic gardener, food writer and all around food enthusiast knows that good food is all about ease, accessibility and taste. In her new book Urban Pantry: Tips & Recipes for a Thrifty, Sustainable & Seasonal Kitchen, she shares practical ways to create a full and delicious larder by keeping essential pantry ingredients on hand.

Urban Pantry also serves as a roadmap to cooking simple, yet belly-satisfying and nutritionally rich meals that allow you to extend locally sourced ingredients like to feed more mouths. By taking advantage of local ingredients and marrying them to a smartly stocked pantry, you’ll get the most of the food you bring into your home. Pennington calls this “a practice worth preserving!”

In addition to her first cookbook, Pennington has two businesses: Go Go Green Garden, an edible gardening business that creates and maintains sustainable gardens for urbanites, and Urban Garden Share, a website connecting gardeners without soil to neighbors willing to share their yards. She’s also a weekly contributor to In the Kitchen with Tom & Thierry on 97.3 KIRO, hosted by award-winning chef and author Tom Douglas and a regular contributor to Edible Seattle.

Eat Local, Eat Fresh

Here’s what’s Puget Sound Fresh right now at local farmers markets, CSA’s, U-Picks and retailers. Remember, if you don’t see locally grown or produced items on your grocer’s shelves, ask for it! For gardeners – visit nurseries like Arlington’s Garden Treasures for locally grown native, ornamental plants and fruit trees.

Artichokes, beets, carrots, garlic, lettuce, potatoes, rhubarb, strawberries and of course, don’t forget dairy products, meat & poultry, shellfish, eggs, herbs, honey, ciders, wine and flowers.

FEATURED RECIPE: From Urban Pantry – Spiced Kibbe

Call this the all-beef issue of What’s Fresh Now, but we like Pennington’s take on using this Arab-inspired dish as a great way to extend local grass-fed beef to feed even more mouths. Kibbe is a spice-heavy and fragrant dish that can be prepped and cooked in less than 30 minutes. The recipe for Herby Yogurt in Urban Pantry is a nice addition, but you can use plain yogurt too.

Put the bulgur in a medium-sized glass bowl and pour in the boiling water. Cover the bowl with plastic wrap or a plate and set aside to steam until the water is absorbed and grains are al dente, about 20 to 25 minutes. In a large mixing bowl, use your hands to combine the ground beef, bulgur, and all the spices. When the mixture is well-combined, form 6 small, equally proportioned patties and set aside.

Heat olive oil in a sauté pan over medium heat. Cook the kibbe patties until golden brown, 4 to 5 minutes per side. Remove from heat and serve immediately. Makes 2 servings.

Pantry Note: Kibbe freezes well, so double up on the recipe and freeze some extra patties. Warm up frozen patties in a toaster oven or under the broiler.

Find local ranchers and retailers in the 2010 Puget Sound Farm Guide: including Skagit Angus Beef Ranch, Skiyou Ranch, Skagit River Ranch, Nelson Ranch, and the Meat Shop of Tacoma. Thundering Hooves in eastern Washington also delivers pastured meat to our area.