Tag Archives: Farmers’ markets

Redmond Saturday Market

1 May

May Day!  May Day!

Redmond Saturday Market opened today!  The sky was grey, the weather was cool, but in the market, among the producers and the crowd, the atmosphere was warm and friendly…and alpaca-y.  Even more exciting – duck eggs!  The first booth we visited was our favorite, the Sky Valley Family Farm booth.  Thereafter, we walked about, visually feasted on the sights, and supported our local producers like any good market-goers.

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Redmond Saturday Market

1 Nov

Our city farmers’ market will go into its own version of hibernation and will close for two seasons until May of next year.  Ryan will miss the baked goods, I will miss the duck eggs, and the guinea pigs will miss the carrot tops.  So, until then Redmond Saturday Market vendors… see you all in the springtime! 

The following photos commemorate the closing day of the Redmond market 2009 season. 

For more information about the Redmond Saturday Market, you can visit the website by clicking the link or image.

Sunchokes

14 Jun

Redmond Saturday Market bulletin board

Redmond Saturday Market poster

Redmond Saturday Market

Sunchokes

Found at the Remond Saturday Market:  Sunchokes

                A “nonfibrous, plump tuber of a North American sunflower (Helianthus tuberosus), whose traditional and obscure name is “Jerusalem artichoke.”  It’s pleasantly moist, crunchy, and sweet when raw, and becomes soft and sweet after brief cooking.  When cooked for 12-24 hours at a low temperature, around 200˚F/93˚C, sunchoke carbohydrates are largely converted to digestible fructose, and the flesh becomes sweet and translucently brown, like a vegetable aspic.”  McGee, Harold. On Food and Cooking. New York: Scribner, 2004.

     However, in spite of what appears to be sunchoke’s noteworthy taste, a word of caution regarding this tuber:

            “The inulin is not well digested by some people, leading in some cases to flatulence and gastric pain. Gerard’s Herbal, printed in 1621, quotes the English planter John Goodyer on Jerusalem artichokes:  ‘which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men.’”  http://en.wikipedia.org/wiki/Sunchoke

Mr. Goodyer has his own less-than-flattering opinions about sunchoke, but I’d have to disagree with him (which is only the case because I thankfully didn’t suffer any gastric pains, nor hrmm foul the air as it were, after eating it).  We tried the sunchokes steamed, which was like eating a water chestnut that tasted like artichokes instead of a water chestnut.  Definitely worth a repeat; and now I’m actually curious to try it raw since it’s supposedly sweet and crunchy.

Sunchokes

What is locavore?

14 Oct

Oxford University Press awarded the word “locavore” as Oxford Word of the Year for 2007. So praytell, what is “locavore”?

I came upon this word accidentally via my own blog funnily enough. Earlier today, I visited each of the links in my blog to update myself on what’s going on in planet food. I found myself going back again to Food Pairing and from there jumped to Food for Design which is where I stumbled upon “Local River” a home storage unit for fish and greens by French designer Mathieu Lehanneur . It’s amazing. Talk about a functional aquarium. Imagine your own living room as a place to gather your dinner from! Truly a remarkable concept.

Here’s a peek of Lehanneur’s website. Check out his site (by clicking on his name above) and watch the video (tab #28).

Subsequently, I went to handy-dandy Wikipedia to learn more about “locavore”.What I found is that there’s a new term to describe me and a handful of my family and friends—hear that folks, you can now add “locavore” to the list of terms you identify with. But what it literally means is “someone who eats food grown or produced locally or within a certain radius such as 50, 100, or 150 miles” and it’s coined by San Francisco local chef, Jessica Prentice. Oh those San Franciscans… such green thinkers… always cooking up innovative ways to improve our world…

When Oxford University Press asked Chef Prentice how she came up with the word, she sent OUP a profound narrative:

“… And just for the record… I am hardly a purist or a perfectionist. (I was also proud when the New York Times called me a “pragmatic” voice in the movement.) Personally, I don’t use the word as a whip to make myself or anyone else feel guilty for drinking coffee, cooking with coconut milk, or indulging in a piece of chocolate. There are things it makes sense to import because we can’t grow them here, and they’re either good for us or really delicious or both. But it doesn’t make sense to watch local apple orchards go out of business while our stores are filled with imported mealy apples. And if you spend a few weeks each year without the pleasures of imported delicacies, you really do learn a whole lot about your foodshed, about your place, about what you’re swallowing on a daily basis. …”

To read Chef Prentice’s tale unabridged, click on “The Birth of Locavore” plus I recommend visiting her website (click on her full name above).

In three weeks, Redmond’s Saturday Market will go on its own version of hibernation and do so until May. Oh how we’ll miss our local producers! And so it looks like Ryan and I will have to be pickier in the grocery stores we frequent (as if we’re not already), no doubt so will fellow locavores out there when their local farmer’s market temporarily close the curtains until spring.

Hmm, if only we have a “Local River” of our own in our tiny living room. Hey there Santa, just in case you’re wondering what this incredibly-super-verily-mightily-good girl wants for Christmas…