What's Fresh Now - July 16, 2010

Field Notes: U-Pick Crop Report

Our wet and chilly spring was no picnic and a particular challenge for farmers, who always contend with the delicate balance of crops and weather. We’ve checked in with several U-Pick farms on what’s happening in the field; read on for the latest. Remember—always call the farm or check their website before you go; picking depends on availability and weather. Secondly, know what form of payment they take (some are cash only). Learn more about individual U-Pick locations, crops and amenities (on-site market stands, gift shops; tasty treats, scenic walking tours and picnic areas).

For the most part, strawberry season is behind us—we’re on to other berries; although veggies are coming along nicely. Remember, this is partial list – visit Puget Sound Fresh for more.

Bailey Vegetables, Snohomish
U-Pick raspberries are good to go; green beans, potatoes, pickling cucumbers, corn, and zucchini are growing, but not quite ready – most likely the last week in July.

Blueberry Blossom Farm, Snohomish
Some berries are ripening—however, "picking days" are dependent on availability; check the website – updated daily.

Bryant Blueberry Farm, Arlington
Bumper crop of blueberries; farmer Leslie Flint says all the rain has really plumped them up; it’s also the first year for their U-Pick tayberries; a cross between a blackberry & red raspberry.

Biringer Farm, Arlington
Early Eastern strawberry picking is over; other varieties are just starting to ripen, some in peak, others past peak. Raspberries are also ripening and both crops are heavily set—meaning lots of fruit. Check website daily or their Facebook page for updates.

Canter-Berry Farms, Auburn
Due to the cool weather, U-Pick blueberries are still not quite ready; call for updates. Also, they prefer cash only. Regardless of when berries are available, visit their year-round shop for blueberry jam, syrup, chutney, vinegar and frozen berries.

Cottage Gardens Blueberry Farm, Duvall
Their 9-varieties of blueberries are still ripening; they hope to be open by the end of July. Call 425-947-4533 or email tmjohnson@hughes.net for updates.

Forest Creek Farm, Enumclaw
Organic blueberries "look amazing this year," says farmer Carol Wick, but they are still waiting for the early season to ripen & will probably be open the last week of July on Saturdays and Sundays for now. Email forestcreekfarm@q.com for directions and more information.

Harvold Farm, Carnation
They’ve got a good crop of raspberries this year, and should well be into picking by now. As they are not open every day, they often get picked out, so arrive early. Check the phone message at 425-333-4185 before driving out.

Mountainview Blueberry Farm, Snohomish
Blueberries are just starting; farmer Janet Stocker says they look "very nice, large and loaded." Website is updated every morning during U-Pick season; Stocker recommends checking before you go.

Farmers Markets Opening in July

Mercer Island Farmers Market opened June 20! Catch them on Sundays, through October 1, 11 AM – 3 PM.

Olympic Sculpture Park Farmers Market, Thursdays, 3:30 – 7:30 PM, July 15 - September 9.

Orting Saturday Market, Saturdays, 10 AM – 2 PM, July 10 – August 21.

Vashon Island Wednesday Farmers Market, 2 PM – 5 PM, July 12 – September 8.

FARM SPOTLIGHT: Roger Calhoon & Dr. Maze’s Farm

Who is Dr. Maze and what’s his farm like?
I’m Dr. Maze. I’ve been creating corn mazes each fall for nine years. We wanted to farm year round, so this year we’ve started producing essential oils, botanical soaps, teas, and bath & body products to compliment the mazes.

How do you turn herbs into soaps and such?
Other than the tea, we grow everything and so the herbs are handpicked at the peak of bloom, hand washed and sorted, and—of course—distilled by hand.

At this moment (literally) I am distilling chamomile in a copper still from Portugal. These stills come from a design that is hundreds of years old. There are a couple of chambers in the still, one with cold water and one with boiling water. The distilling process pushes hot steam through the herbs which in turn release their oils into the cold water chamber. We use the oil in our various products.

Where can we find your products?
The best thing to do is to come to our farm this fall during our next event. Otherwise, you can contact us through our website, or by phone 425-869-9777.

Dr. Maze’s Farm is located at 15410 NE 124th street in Redmond, WA. His fall maze and pumpkin patch is a great place for kids to visit with farm animals such as alpacas, pygmy goats, and chickens, make crafts with gourds and lavender, and breathe fresh country air on 12 acres of gorgeous farmland.

At the Table with Deborah Madison

Deborah Madison is one of the most admired food authors in the county and her latest book, Seasonal Fruit Desserts from Orchard, Farm and Market will have you pondering the wonders of fruit like never before. We recently spoke with her about recipes (she’s asked for a copy of our cookbook, Fresh) and she was happy to share one with us (see below).

Your probably have at least one (hopefully more) of her books in your collection—The Greens Cookbook, Vegetarian Cooking for Everyone (James Beard Award). In fact, virtually all of her 12 cookbooks have either been nominated or won prestigious awards and prizes.

From cooking stints at Chez Panisse and Greens Restaurant, both known for their farm-driven menus, Deborah has been largely known as a cook, writer and cooking teacher whose specialties are seasonal, vegetarian recipes with strong emphasis on farmers markets produce and heritage fruit and vegetable varieties.

Eat Local, Eat Fresh

From our farms to your table—here’s a list of what’s in season.

Fruits: Apricots, apriums, berries (tayberries, blueberries, strawberries, raspberries), cherries and pluots.

Vegetables: Artichokes, asparagus, beets, broccoli, cabbage (purple & green), carrots, cauliflower, chard, cucumbers, fava beans, fennel bulbs, greens of all kinds – bok choy, collards, dandelion, turnip, arugula, spinach, mixed braising greens; kale, kohlrabi, leeks, lettuce, onions, peas (sugar snap and snow peas), potatoes, radicchio, radishes, shallots, squash (first of the season), tomatoes (beefsteak and heirloom) and turnips.

Herbs: Basil, oregano, mint, chives, cilantro, parsley, rosemary, sage & thyme

FEATURED RECIPE: From Seasonal Fruit Desserts from Orchard, Farm, and Market by Deborah Madison

Red Berry Soup with White Peaches and Summer Berries Serves 4 to 6

Peaches (or nectarines), raspberries, red currants, strawberries and other berries that share the season are happy companions. And this is the place to use small amounts of garden treasure, such as a handful of fraises de bois, a perfect little strawberry, or a sprig of golden currants.

While the fruit will be plenty for some, others might want a bit more in the bowl. It could be a scoop of ice cream, Greek yogurt or ricotta cheese.

2 ½ cups red raspberries, or raspberries, red currants and strawberries, mixed

2 tablespoons sugar

Few drops lemon juice or 1 teaspoon rosewater, to taste

3 or 4 peaches or nectarines, white and/or yellow-fleshed

1 scant cup mixed berries, such as golden raspberries or blackberries.

For garnish—2 rose geranium leaves with their blossoms, lavender sprigs, or sprays of currants

Put the berries in a small pan with the sugar and ½ cup water. Bring to a boil, and then simmer for about 1½ minutes, breaking up the fruit with a masher or pestle. Turn off the heat, let stand for five minutes, and then pour into a sieve. Using a rubber scraper, force out as much juice as possible. You should have about 1¼ cups. Let cool, then stir the rosewater, adding more to taste, if wanted. Cover and refrigerate.

Bring water to a boil in a small saucepan. Dip the peaches in the water for 5 to 10 seconds, and then remove and put them in a bowl of ice water immediately. Slip off the skins. (Or refrigerate the fruit with the skins intact, until needed.)

To serve, set out shallow bowls and divide the juice among them. Slice the peaches and divide them among the bowls. Scatter the berries among the sliced fruits, saving any extra-special fruits, such as a spray of currants or fraises de bois, for the crowning touch. If using, add your scoop of Greek yogurt or ice cream, then with the rose germanium leaves and their blossoms, lavender sprigs, some of the individual blossoms, removed and scattered over the fruit, or sprays of currants.

*If you don’t have access to fresh local raspberries, make the fruit syrup using frozen ones.