Duvall Farmers Market
Chatter
The Official e-Newsletter of the Duvall Farmers Market
Week of June 26th
 Well,
it looks like summer has finally arrived! This past week at
the Duvall Farmers Market was gorgeous! We anticipate
another lovely day this Thursday! Shoppers ascended on the
market with their wagons, shopping bags, strollers and more
to shop from the wonderful array of produce, orchard fruits,
lavender and other culinary herb plants, and gorgeous cut
flowers.
This has been a truly amazing three weeks as the market
continues to see record sales and record customer
attendance. Last week, our market hit an all time high in
customer attendance of 745 visitors and Vendors reported a
401% increase in sales compared to our 3rd week of 2007. For
those of you who have just joined our e-newsletter, we wish
to welcome you! We are seeing more and more visitors not
only from the community of Duvall, but have seen a drastic
increase in shoppers from Carnation, Monroe, Redmond,
Woodinville and Snohomish and even Seattle. The Duvall
Farmers Market is busy as ever and it is great to meet and
talk with so many.
 Welcome
Back to Anthony Branham, owner of Cadillac Bar-B-Q! Anthony
Branham is serving up a mean BBQ Chicken, Pork Ribs, Beef
Brisket Sandwich, Cheeseburger, Hamburgers and baked beans
and coleslaw. Don't forget our ever popular Kettle Beach
Concessions who has the most addicting Kettle Corn and
Carmel Corn, Hotdogs and drinks. Later in the season, Kettle
Beach will also bring their Sno-cone and possibly their
cotton candy! Our farmers have said that they love the
market because they are meeting others who share the same
passion that they do and feel supported by those who
purchase on a regular basis. As the season progresses, we
have 4 more farmers who will be coming in with Blueberries,
Strawberries, plants, more herbs and veggies!
If you have not had the chance to visit the Duvall Farmers
Market yet, you are truly missing out on a great experience.
We invite you to join us every Thursday from 3 - 7 pm, June
5 - October 2 located on 1st and Stella Street, one block
east from Historic downtown Duvall. Come early and then walk
down to Main Street where you will find some wonderful shops
and restaurants, too! The Duvall Farmers Market would like
to do a Shout Out to CC's Coffee and Espresso (and Ice
Cream, too!) who donated coffee cards to each of the Vendors
as a token of appreciation.
What a delightful gift! Thank you!!!
This Week at the Market
 Executive
Chef Eric Wright will be joining us this coming Thursday!
Chef Wright graduated from the Culinary Arts at Seattle
Central Community College and has worked in many Seattle
area restaurants for over 20 years.
Recently he
was the Executive Chef at Cactus Restaurants and he is now
the Executive Chef and founding member of the Snoqualmie
Valley Slow Food Convivium.
Executive
Chef Wright also works with the Grange Cafe in Historic
Duvall as a Consultant/Chef. Stop by between 4pm and 6pm and sit
and enjoy a cooking demonstration using wonderful
ingredients found throughout the market!
Please Remember
 When
visiting the Duvall Farmers Market you will want to remember
that most vendors do not have Debit or Credit capabilities.
Some may, but it is not guaranteed. All vendors will accept
cash or checks.
Those with Companion Pets
This is just a gentle reminder that those of you who desire
to bring your dog with you to market must keep your pet on a
short lead. We also wish to remind you to be mindful of
small children, those who may be fearful of dogs. With so
many people concentrated in one area the Duvall Farmers
Market would hate to have an incident of biting or damage.
Don't forget to stop by Grammy's Bag O' Bones and pick up a
sample this week!
At the Information Booth
This week!
 Stop
by the Information Booth and purchase a 100% Organic Cotton
Shopping Bag for $15.00. This heavy duty bag has the Duvall
Farmers Market logo on it and is machine washable. A great
bag to do your weekly shopping at the Market or you may use
it as a Book Bag, Knitting Bag or send one to someone you
know! A great way to show support to the Duvall Farmers
Market as all proceeds go to benefit the Market!
Kids Activity Booth
With the sunshine children
who planted pumpkin and sunflower seeds on June 5, should be
seeing green heads poking out of the soil.
Don’t forget to take a
couple photos and send them to the Market Director or drop
them off at the Information Booth this Thursday! We would
LOVE to feature your child’s plant progress! Some kids LOVE
to write or draw pictures and we welcome those also! Send
these to Laurie Gilbertson, Director at
DuvallFarmersMarket@msn.com
The Duvall Farmers Market has a few spots available for you
or your business to sponsor a Kid’s Activity/Craft. This
special booth was introduced at the Duvall Farmers Market on
Opening Day 2006.
The market has seen over 100 children each night at the
Duvall Farmers Market! What a great service to the
community!
Musicians Corner
On Stage this week is Jeff
Coult and his group, The Feast!
We look forward to hearing
this Local 9 piece group perform for us at the market this
week! They will begin at 4:00 pm.
Weekly Drawing
 Don't
forget to stop by the Information Booth and fill out your
Weekly Drawing slip! Those entering nightly have the chance
of winning the special market giveaway for that night. The
drawing takes place at 7:00 pm each night and you do not
need to be present to win.
Each week, one name is drawn and the winner is announced in
this e-newsletter or by phone/email. The more you visit the
market, the more chances you have of winning one of three
market bags filled with goodies from the market on October
2!
This Week's Winner
is...
Kathy Weinstein!!!
Congratulations, Kathy! You have won a bag of Organic Dog
Bones from Grammy's Bag O' Bones! Stop by the
Information Booth to claim your prize!
Come meet our Farmers, Artisans and
Food Vendors this week!
Farms (The Duvall Farmers Market is a Pesticide-Free Zone)
-
Acma Orchards (Cherries, Apples, Pears, Peaches, Asparagus)
-
Blue Dog
Farm
-
Full
Circle Farm (Certified Organic)
-
Xee Yang
Garden (will return in two weeks)
-
Cha New
Life Garden
-
Kao Lee
Garden
-
Yer Lor
Garden
-
Lee's
Fresh Produce
-
Trinity
Lavender Farm
-
Honey
Bee Hives
 Artisans
-
Married
Merchants (will return on June 26)
-
Garden
Tango
-
Mod
Mommy Designs (Sept 4 only)
-
Martin-Robinson Produce
(Back on July 3)
-
Gisele's
Collections
-
Trinity
Lavender Farm
-
Crayons
-
Creations of the Heart
-
Simply
Charmed Jewelry (returns in September)
Foods
-
Chocolate
Serenade
-
Kettle
Beach Concessions
-
Cadillac
Bar-B-Q (BBQ Chicken, Pork Ribs, Beef Brisket
Sandwiches, Burgers, Drinks, Coleslaw and Beans)
-
George's
Bakery (Everything Baked - Apple Chunk Bread, Seasonal
Pies, Sliced Breads, HUGE donuts and more!)
-
Grammy's
Bag O' Bones
(Organic
Dog Bones, Cat Treats and Pet Birthday Cupcakes and more!)
Recipe Corner
Ok, ever
wonder what a Sunchoke is or how to cook it?
 Sunchokes
are also known as the Jerusalem artichoke. The Sunchoke
(Helianthus tuberosus) is also referred to as the Sunroot,
or Topinambur. A Species of the native sunflower it is
native to the United States. The root of the sunflower is
cultivated widely across the temperate world for its tuber,
which is used as a root vegetable. The tubers are gnarly,
uneven and actually quite ugly in appearance, vaguely and
vaguely resembles the Ginger Root. They have a crisp texture
when raw and vary in color from pale brown to white, red or
purple.
Despite
its name, the Jerusalem artichoke has no relation to
Jerusalem, and it is not a type of artichoke, however they
are in the same family. The name Jerusalem is simply due to
folk etymology. The Jerusalem artichoke or Sunchoke was
first discovered by Europeans and was called "Girasole"
which means in Italian, "sunflower". The Jerusalem artichoke
is a type of sunflower, in the same genus as the garden
sunflower Helianthus annuus. Over time the name Girasole
transformed into Jerusalem, and to avoid confusion some
people have recently started to refer to it as sunchoke or
sunroot, which is closer to the original Native American
name for the plant.
 The
artichoke part of the Jerusalem artichoke's name comes from
the taste of its edible tuber. Mr. Samuel de Champlain, the
French explorer, sent the first samples of the plant to
France, noting that its taste was similar to the artichoke.
Tubers store the carbohydrate inulin (not to be confused
with insulin) instead of starch, like potatoes. For this
reason, the Sunchoke tubers are an important source of
fructose for industry.
Crop yields are high and the Sunchoke also has a great deal
of unused potential as a producer of ethanol fuel, using
inulin-adapted strains of yeast for fermentation.
Sunchokes
are easy to cultivate and some gardeners tend to leave them
alone, however the quality of the edible tubers degrade
unless you dig up the tubers and replant them in fertile
soil. If you leave one small piece in the soil, the Sunchoke
will grow. The tuber, if left alone has the potential to be
a troublesome weed.
 The
tubers have a consistency much like potatoes, and in their
raw form have the same taste as potatoes except with
crispness and a slight powdery note. The carbohydrates give
the tubers a tendency to become very soft and mushy if
boiled, so it is, as with most vegetables, best to steam
them lightly to preserve their texture.
The freshest roots are plump and vibrant in appearance. If
they are left too long in the open, they become wrinkled and
soft and can develop a bitter taste. Fresh ones, properly
steamed, have a mild, sweet and nutty flavor that requires
no additional sauce or condiment to accentuate it. However,
some love the put a dollop of butter, salt and a pinch of
sugar on top, prior to mashing or eating whole after
peeling.
Jerusalem
artichokes have 650 mg. potassium per 1 cup (150g) serving.
They are also high in iron, and contain 10-12% of the US RDA
of fiber, niacin, thiamine, phosphorus and copper.
Over 90% of
the Jerusalem artichoke root is used to produce a spirit
called "Topinambur", "Topi" or "Rossler".
Quinoa Sunchoke
Pilaf Recipe
Ingredients
1/2 cup quinoa
2 Tbsp oil
1/2 cup chopped onion
1-1/4 cup vegetable (or chicken) broth
3/4 cup chickpeas, cooked or canned, (drained and rinsed)
1 cup peeled, chopped Sunchokes
1/2 cup peas, fresh or frozen
1/4 tsp pepper
Directions
Place the
quinoa in a large bowl; fill with cold water. Pour into a
strainer, then return the quinoa to the bowl and rinse 4
times more. Drain well.
Heat the
oil in a 2-quart saucepan over medium-high heat. Add the
rinsed quinoa and cook, stirring, until it cracks and pops,
about 3 to 5 minutes. Add the onion and cook, stirring,
until the onion is soft.
Add the
vegetable broth and bring to a boil over high heat. Add the
chickpeas, sunchokes, peas, and pepper, and return to a
boil. Reduce the heat and simmer, covered, 20 minutes. Fluff
with a fork.
Yield: 6 to
8 servings
Calories:
172; Total Fat: 7.7 g; Protein: 5.5 g; Saturated Fat: 1.6 g;
Carbohydrates: 22.8 g; Cholesterol: 5.5 mg; Fiber: 3.6 g;
Sodium: 329 mg
Jerusalem
artichokes may be eaten raw or cooked. Before eating or
cooking, scrub the tubers thoroughly with a vegetable brush.
Peeling can be difficult due to the protuberances and is not
necessary. The peels are perfectly edible. However, if you
must peel them, slice off the smaller bumpy areas and remove
skin with a vegetable peeler. If you will be eating them
cooked, you will find it easier to boil, steam or microwave
them whole and unpeeled first, and then peel if necessary.
Handle sunchokes with care as they will bruise easily. Raw
sunchokes should be stored in a cool, dry, well-ventilated
area away from light. They may also be stored in the
vegetable drawer of the refrigerator, wrapped in paper
towels to absorb humidity, and sealed in a plastic bag.
Upcoming Events
July 3: Charlie Spring Performs
www.CharlieSpring.com;
the Master Gardner will be at the Duvall Farmers Market on
this day! Shop for all of your 4th of July foods!
July 10: Todd Carter-Koeppen performs
www.ToddCarterKoeppen.com; Kids' Activity Booth
sponsored by Foothill's Farm Fiber.
July 24: Jam and Jelly Competition
August 14: Salsa-licious Competition
September 11: Emergency Preparedness Day
September 18: Pie Competition
Be a Localvore
and support your Duvall Farmers Market!
Buy Local ~ Eat Fresh ~ Stay Healthy!
|
