Wednesday, August 15th: Yes, We Can! It’s Time To Fill The Larder!

Chef David White of Tilth Restaurant. Photo copyright 2011 by Zachary D. Lyons.

Hey kids! Look who’s back? It’s Chef David White from Tilth Restaurant. David joined Tilth’s kitchen team as sous chef last spring, and he knows his way around some fresh, local deliciousness. After all, that is the trademark of the James Beard Award winning Tilth. David will be performing another great cooking demonstration for us today at 4 p.m., so come join us, and get some simple tips for cooking local on a hot August night!

Prepping for pickling. Photo copyright 2005 by Zachary D. Lyons.

Yes, we can! Food, that is. That’s right. It is time for us to get in touch with our inner squirrel and put up summer deliciousness to be enjoyed in the cold, dark wet months that will be here sooner than we want to believe. It is simple to enjoy the tastes of summer all year round with just a little effort. Can it. Pickle it. Freeze it. Dry it. Make a family activity out of it. Make enough to give it as gifts come the holiday season. And save money! Think about it. You pay $2 for a bag of frozen organic corn at the Big Box store, right? Well, for $2, you can get three ears of organic corn at your Ballard Farmers Market, cut it off the cob as soon as you get home today, and fill two pint freezer bags to put in your freezer for winter. That’s two bags for what you’d pay for one later. And it’ll be better tasting, support local farmers, and you’ll know exactly where it came from.

Pickling cucumbers from Alvarez Organic Farms. Photo copyright 2012 by Zachary D. Lyons.

Wanna make pickles? Get some of these great organic pickling cucumbers from Alvarez Organic Farms. And you’ll find pickling dill and lots of garlic throughout the Market, too, for your pickling needs. Then, all you need is salt, vinegar and spices, and you’ve got garlic dill pickles to bring to parties in December!

Speckled Roman tomatoes from Alm Hill Gardens. Photo copyright 2012 by Zachary D. Lyons.

Want to enjoy local tomato goodness come winter? Then can or freeze some of these Speckled Roman tomatoes from Alm Hill Gardens now. Frankly, you can can, sauce and freeze many kinds of tomatoes, but Roma varieties have that thick flesh and deep, rich flavor when cooked, and they are easy to prep, with minimal seeds. Add some garlicbasil or cilantro and some salt, and you’ve got sauce ready to go!

Organic blueberries from Whitehorse Meadows Blueberry Farm. Photo copyright 2011 by Zachary D. Lyons.

These organic blueberries from Whitehorse Meadows Farm are a superfood , and they are also absurdly easy to freeze. Buy a flat of them, bring them home, and give them a rinse in your colander. Line a glass baking dish or metal cookie sheet with some paper towels. Pour your rinsed berries onto the paper towels and roll them around to get most of the water off of them. Then, remove the paper towels and put the baking dish in the freezer with the berries one layer deep. They’ll be frozen enough in one hour to be poured into a gallon freezer bag for storage. Repeat this process until all berries are washed and frozen, or when you run out of space in your freezer bag. Now, you got delicious, local blueberries to enjoy all winter long in your oatmeal, muffins, pies, sauces, whatever. They should stay loose, so it’ll be easy to take out as few or as many as you need!

Fresh basil from One Leaf Farm. Photo copyright 2012 by Zachary D. Lyons.

And basil. Like this basil from One Leaf Farm. You’ll not only need basil for those canned tomatoes, but did you know that you can make fresh basil pesto, put it into an ice cube tray and into the freezer, and when it’s frozen, you can pop the cubes into a freezer bag for later use. Then, when you want to add some pesto to your pasta or any other dish, just pull out the appropriate number of cubes, and you’re ready for action with fresh pesto in February!

Spanish roja & rocambok garlic from Summer Run Farm. Photo copyright 2012 by Zachary D. Lyons.

You’ll need garlic. Lots of garlic. Like this garlic from Summer Run Farm. Garlic for your tomatoes. Garlic for your pickles. Heck, pickle some garlic! And, of course, it stores well itself. Ask your farmer which varieties keep longest and which should be used sooner. There are many varieties of garlic, too, and their strengths and flavor profiles vary, so find one the fits your purposes and your palate.

This is Andrew, Your Kinfe Sharpening Guy. Photo copyright 2012 by Zachary D. Lyons.

Meet Andrew Huesca, Your Knife Sharpening Guy. Andrew will hand-sharpen your kitchen knives with his wet stones while you shop at your Wallingford Farmers Market today. Just drop off your knives before you start shopping, and he’ll have them ready for you when you’re done! But wait! There’s more! Andrew will also sharpen your scissorsgarden toolsreel lawnmowers, and more. And if it’s too big to bring to Market, Andrew makes house calls!

Please remember to bring your own bags today, and every Wednesday, as Seattle’s single-use plastic bag ban is now in effect. Also, please take note of our new green composting and blue recycling waste receptacles throughout your Wallingford Farmers Market, and please make an effort to use them correctly. Each container has what’s okay to put in it pictured right on the lid. Please do not put the wrong materials in, because that drives up the cost of recycling and composting, and it can result in the entire container being sent instead to a landfill. Your understanding and cooperation are appreciated.

Of course, this is just a highlighting of what you will find today. There is still plenty of other stuff just waiting for you at your Wallingford Farmers Market this week. For a full accounting of what you will find, check out What’s Fresh Now!

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