What's Fresh Now - August 6, 2010

Go Mariners! Go Farmers!
Who knew the Mariners were fans of our very own hometown heroes, aka local farmers? Here’s your chance to "root, root, root for the home team" – on and off the field on Sunday, August 29 when the Seattle Mariners host "Farmer Appreciation Day."

While our scrappy young team takes on the Minnesota Twins, farmer fans will enjoy a discount on tickets plus a free "Farmers Day" T-shirt (while supplies last), compliments of Charlie’s Produce. Kids 14 and under get a Franklin Gutierrez (the M’s hot new centerfielder) jersey and post-game sprint around the bases.

For more information visit www.mariners.com/farmers - click the "buy tickets" icon to make your purchase.

Full Circle Farm e-Coupon

Enjoy $15 off (more than 40% savings!) your first order of fresh organic produce and local artisan foods delivered to your door.

Carnation’s Full Circle Farm grows and sources fresh, organic produce and offers distinctive specialty products from local dairies, cheesemakers, ranchers and bakeries. They make it easy to live the good food life.

Download the coupon and tell them "Puget Sound Fresh" sent you!

FARM SPOTLIGHT: Marco Pinchot and Taylor Shellfish Farms

The Taylor family has been growing shellfish in the bays and inlets of Puget Sound for over 100 years. The commitment of this family heritage and their dedication to sustainability has resulted in a modern and innovative company that grows the most Manila clams in all of North America and commercially cultivates the largest variety of shellfish over any other producer in the world.

Earlier this summer, Cascade Harvest Coalition’s Alex Moore sat down with Taylor’s Marco Pinchot for a quick Q&A over freshly shucked oysters and bottle of crisp, Washington state white wine.

What’s your role at Taylor Shellfish?
I’m the community relationship and sustainability manager and build partnerships with non-profits and coordinate our internal Environmental Code of Practice (ECOP) program. ECOP is the nuts and bolts of our environmental and social sustainability practices, such as marine stewardship and employee safety.

Are there seasonal harvest times for shellfish in the Pacific Northwest?
The ocean water of Pacific Northwest is consistently cold and yields high quality product year round. We do have seasonal specialties though. The Kumamoto oyster (the one we are eating now) is coming into season; it will only get better over the next couple months. The Mediterranean mussels are also coming into season and are – truly – the best summer fare, especially with a glass of white wine!

Why should consumers support Taylor Shellfish?
We have a very high commitment to quality and local community. When you support a local, multi-generational business like Taylor Shellfish (which employs around 300 WA state residents) you’re giving back to your community. And that commitment to local doesn't have to stop with us. There are lots of local producers - shellfish and otherwise - who employ our residents and hold deep commitments to quality.

Where can we find you?
We’re at the University District and Ballard farmers markets but if you want the full experience, pack your family or sweetheart into a car and drive to one of our retail locations. You won’t find a fresher shellfish anywhere than at our store near Bow, where you can eat oysters out of the shell while watching the farmers harvest product on the sand banks.

Don’t miss the recipe for Grilled Oysters with Buttery BBQ Sauce below…

FRESH PICKS

Mosby Farm Summer Squash
Saturday, August 14, 1 PM – 4 PM
Shindig at the Farm! Celebrate the crops of summer with live bluegrass music, summer BBQ and coloring contest for kids 12 and under; www.mosbyfarm.com for more details.

Skagit County Fair
August 11 – 14
Skagit County Fairgrounds
Now in it’s 115th year! Go have fun at the fair as you explore the culture and activities of one our most abundant farming communities. This year, as part of their "local" efforts, they’re also introducing a mini-farmers market featuring local farms.
www.skagitcounty.net/fair

Helsing Junction Farm K Records Music Fest
Friday & Saturday, August 20-22
Beautiful 30-acre Helsing Junction Farm hosts their 5th annual sleepover and music fest weekend – camp, picnic, swim, and yes, rock ‘n roll with locally grown artists from Olympia’s K Records.
www.krecs.com/helsing

FEATURED RECIPE: Grilled Oysters with Buttery BBQ Sauce from "The Joy of Oysters"

You had us at "butter" but since its grilling season, we picked this gem from Taylor Shellfish’s Oyster Bill Whitbeck and his book, "The Joy of Oysters ."

Directions
Scrub oyster shells under cold running water. Keep chilled, covered with a damp towel, until ready to cook.

Preheat a charcoal (or gas) grill. When fire has died down to hot coals, place scrubbed oysters, deep shell down, on the hot grill. Roast until oysters begin to open, about 7-10 minutes. Use the oyster knife to pry off top shells and sever adductor muscles. Oven mitts or tongs will aid in handling hot oysters.

If the weather is inclement and you’re not inclined to cook outdoors, you can roast oysters in a pre-heated 350 F oven. Place the oysters, deep shell down, in a baking dish lined with rock salt. Bake until they open, about 12-15 minutes, or steam them, covered in a steamer basket over simmering water, for about 10 minutes.

Note: Cooked over an open flame, oysters usually open within 7-10 minutes. Any that don’t open can easily be pried open with an oyster knife.

Buttery BBQ Sauce

2 sticks softened unsalted butter (1/2 pound)

3 Tbsp. chopped tarragon

2 tsp. your favorite hot pepper sauce (more or less to taste)

1/2 tsp. kosher salt

1/4 tsp. freshly ground pepper

Pulse butter with other ingredients in a food processor or mixer until thoroughly blended. If sauce is not being used right away, transfer to a sheet of plastic wrap and roll into 2" thick log and refrigerate. If using immediately, place mixture in a bowl. When grilling oysters, remove top shell when oyster starts to open, or when oyster liquor starts to bubble out around edge of oysters. Spoon sauce on top of each oyster a minute or two before removing from grill. Remove oyster when sauce just starts to simmer, or when hot.

Wine Pairing: See this list of winners from the 2010 Pacific Coast Oyster Wine Competition to find the perfect pairing.