The
MaxMobile is coming! Yea! We have waited all season
for the big yellow bus with all the furry freaks to come and see
us at the KWM! Cats
and bunnies and guinea pigs, Oh my! (and a few dogs). They all arrive
safe in their cubbies in the MaxMobile. They
can only stay awhile (they get tired) so be sure to stop by between 2PM
and 5PM when the animals go back home. www.seattlehumane.org
Touch
a Tractor!
Show
your support for our farmers by climbing up on a real tractor and
having your photo taken, for keeps! Touch-a-tractor begins at
3PM.
(Thanks Jackie A.
for sharing this great idea!)
Chef
Demo Booth
This week I
am going to feature three easy-breezy Summer Berry Desserts; Zia Maria's Mixed Berry Tart, July 4th Pavlova and
my Aunt Madeline's Old Fashioned Strawberry Pie. Come
by the Demo booth at 5PM for a quick how- to. Learn the "secret
ingredient" in the Old Fashioned Strawberry Pie and taste a little
summer! Eggs from Bio-Centric Farms, Quince Jelly
Glaze from Blue Cottage Jams and berries from Sidhu Farms, Hayton Farms, McPhail Berry Farms and Youngquist
Farms. Don't forget the fresh Whipped Cream from Smith
Bros. Dairy.
By request,
here is the Raspberry Vinaigrette that everyone has been begging for!
Raspberry Vinaigrette
½ cup raspberry vinegar (recipe
follows)
1 cup extra virgin olive oil
1 large shallot
1 generous teaspoon local honey
1 teaspoon Dijon mustard
Pinch of salt and freshly ground pepper
Put
all ingredients except oil in a food processor. Blend until mixed,
slowly add oil. Taste and adjust seasonings. Toss with your favorite
young greens, mixed or baby spinach. Makes enough dressing for about
½
pound of greens, or six servings.
Garnish with additional fresh
raspberries and mint leaves.
Raspberry Vinegar
Why pay gourmet store prices when you
can make you own raspberry vinegar with ruby red Northwest raspberries?
1 to ½ pounds fresh raspberries,
washed and drained
1 quart white wine vinegar, 5 % acidity
or higher
(Available by the gallon from Cash and
Carry, reasonably priced)
Place
berries in a large glass jar or bowl. Mash gently. Add vinegar. If
using more than one jar, divide berries and vinegar evenly. Cover with
plastic wrap secured by rubber bands. Let age in a cool dark place for
3-4 weeks then strain through cheesecloth until clear. Store in
sterilized glass jars or bottles with non metal lids.
For best results, store in refrigerator.
Enjoy!
Check out
the market web site for the latest and greatest photos of the market,
potato printing and pizza throwing! Coming soon! www.kirklandwednesdaymarket.org
Congratulations!
To Lee and her
family at Ma-Lor Garden. She and her husband welcomed
a boy on June 10. A big KWM mmmmmwaah! (big kiss) to Baby Vincent!
The
market welcomes Sumair Hassan and Curri-ezee, a local
company that specializes in Curry and Naan. Eat at the market or take a
jar of sauce home. www.curri-ezee.com
So
after all this food, a little food for thought;
"Freedom is nothing else but a chance to be better" Albert Camus
PS
If you are around this weekend check out the festivities in downtown
Kirkland! We have an old fashioned parade, picnic in the park and a
super fireworks display!
Our fearless
market assistant, Coren
will be driving the tractor in the parade to represent the market and
all of our amazing farmers and vendors! www.celebratekirkland.org
Have
a lovely holiday with family and friends,
Jodi Bardinelli, Director
activities
and a Market Week Challenge to all farmers market customers to support
their local markets even more than they already do. 
Ways", a series of sautéed prawns
paired with the very best the farmers have to offer. 5PM Note:
the Chef Demo booth will be at the west end of the market this
week. 
The peaches
are here! The first of many varieties are debuting their sexy, fuzzy
selves. "Country Sweet" now, "Regina"
next week and this is just the beginning! It only gets better as the
different varieties continue to ripen east of the mountains. 
Wednesday Market! No worries about anything
with the jalapenos here! All local, all good, all
safe, all the time! 
reading for our youngest market go-ers at
Sprouts Story Time!
presents a double billing with her Goat
Cheese Spinach Artichoke Dip and a Drunken Berry Shortcake. 
you've
heard it on your car radio, you've read it in the paper, now come and
get some face time and ask the questions that you want the answers to. 
The KWM had the good fortune to be
included in Kirkland Uncorked
this past weekend. The Grilling Demo featured Grilled Vegetable
Antipasti, Pasta al Fresca and Salmone alla Griglia. The featured food
was all sourced from our market vendors and the flowers for the entire
event were from Ma-Lor Gardens, one of our flower
farmers. All three courses were paired with Italian varietals of
Maryhill Wines from Eastern Washington. 
"
About the 
fortunate
to have these locally grown boys playing for us on market day
afternoons. The Hess Brothers are comprised of Clayton, 15, on banjo,
Clark, 13, on fiddle, Camden, 11 on guitar and recently added Caleb on
dobro (a what? I had to ask, too). They have played at functions for
Children's Hospital and are scheduled to play for a Neighborhood Picnic.
We
enjoy playing music together, as well as baseball and fishing. The boys
enjoy performing for others because it inspires and encourages others
in music and family activities. It also makes people smile
and feel
good.-Three of the four boys are taking lessons. We are working on a
website with the name of 
Extravaganza! 
The
Greyhounds are back! These sweeties love their visits to the market and
were so sad when their volunteers got rained out on their last
scheduled visit. Come by for a pet and a pat and say "Hello" and
"Ruff". 
Market
or the second coldest June start in recorded Northwest weather history.
But he was talking about an unconditional devotion. That is the kind of
commitment our farmers have for the market and they do
show up every week- rain or shine! 
Did
you know that your food travels on average 1500 miles to reach you?
When you shop at the farmers markets, the average is 25 miles! Simply
by shopping for your food at the KWM, you are considerably
minimizing your overall carbon footprint. 
That's if they make
it that long without getting shucked and slurped first! Don't forget;
bundles of asparagus at the market while we
wait for the rest of the summer produce to arrive? 
Do you know a dad who secretly watches the
Food Network?
