Saturday News

This weekend is the Ferndale Street Fair. It is a super fun event with music and a lot of community members; however, we aren't convinced it is a good place to sell produce. People come to stay and enjoy the weather and music, they don't want cucumbers and potatoes warming nicely in their sunny car.

So because of this, we decided not to sell this weekend.

Instead, we will be enjoying the Street Fair ourselves and doing some major weeding in the garden! (Trust us, we rather be selling!)

In other news, Mr Farmer is creating a logo for us. It will be a rendition of this picture, well picture of the plant. Tyler's arm won't actually be in the logo:

Season 1: Market Day 2

Mr. Farmer and Farmer's Wife got up early this morning to pull, wash, bundle and store some of our produce for tomorrow. Just looking at all this fresh food is making me hungry!

Things you will find at our Ferndale Public Market booth include:
- Red Beets
- Golden Beets (a personal favorite!)
- Strawberry Carrots (carrots shaped like strawberries and perfect for cooking...picture above)
- Purple Kale
- Green Kale
- Snap Peas
- Lettuce
- Cucumbers
- Zucchini
- Summer Squash
- Fresh Oregano and Rosemary
- Flower Bouquets (dahlias, lilies, daisies, and echinacea)

This week, we are going to do something new and provide an "in-season" recipe to go with our produce.  New, and even re-vamped, recipes are always perfect to try with in-season produce. The taste is fresh, crispy, and delicious.

The recipe for this week is:
Summer Tacos
created by Emily Marrs
makes 6 corn tortilla sized tacos
(the ingredients with the asterisk are items you will find at our booth this Saturday)

INGREDIENTS
- 2 Tbls extra virgin olive oil
- 3 cloves of garlic minced
- 1 medium sized onion chopped
- 1 can of black beans (or 3/4c of dried beans, soaked and cooked)
- 1 small zucchini* sliced
- 1 small summer squash* sliced
- 5 or 6 strawberry carrots* cut in half or quarters
- 2 stems of kale*, leaves stripped and cut
- 1 stem of oregano*, leaves stripped and cut roughly
- handful of cilantro chopped
- 1 lime
- salsa and/or hot sauce
- package of corn tortillas or taco shells

DIRECTIONS
1. Begin heating a large saute pan. Add a pinch of salt to the bottom of the pan.
2. When pan is warm, add olive oil.
3. After about 20 seconds (before olive oil begins smoking), add minced garlic and chopped onion to pan.
4. Saute until onion is semi-soft and translucent.
5. Add zucchini and squash. Saute until soft, about 4 minutes.
6. Add carrots and kale. Saute for 3 minutes, until kale begins to wilt.
7. Season with salt and pepper.
8. Add beans and oregano. Squeeze the juice of one lime on top of ingredients in pan. Saute for 5 minutes.
9. Give the dish a taste and season with salt and pepper if more is needed. If you have agave, about a teaspoon is great in this dish!
10. When the saute is done. Warm your tortillas in another pan until soft.
11. When all your tortillas are ready, take out and add your saute on top with some fresh cilantro, hot sauce/salsa, cheese, and any other fresh toppings you like on tacos. I love sour cream.
12. Fold and enjoy!

August 6 & 13

Thanks to everyone who stopped by on July 30th to see us off to a good start at the Market. We had a lot of fun meeting people and sending people away with great food.

Our first sale!

For our first day, we ended up taking everything we had ready so I regretfully must report, we won't be at the Market on August 6 & 13. (The 13th we have a wedding to attend.) However, on August 20, we will have lots of produce to bring! When we return, we should have tomatoes, maybe even a couple melons, and all the summer food that has not been ready because of the weather.

We will keep you updated on what will be available in the coming weeks. In the mean time, still go the Public Market and support all the other local vendors! We will be weeding and looking forward to the 20th.