Sanzalone’s Greenhouse
Kitsap County Youth Animal Auction
Recipe – Cabbage and Yukon Gold Potato Casserole
So THAT'S where the blueberries went! Young pullets helping themselves at Possum Run Farm
FROM THE PREZ:
Well, this past week was a good one. The weather cooled off and we all got to celebrate Farmers Market Week. The market was pretty busy. There were lots of kids playing with the noisemakers they made at the market or coloring in books. We also gave away quite a few “lavender wand making kits” and I personally enjoyed making them at market all day and giving mini lessons and tips. We also had several free drawings for fresh produce baskets & other market goodies, which were a big hit.
Anyway, sometimes you can get something for free…you just have to be in the right place at the right time. Thanks for supporting our market.
WHERE DID THE POTATOES GO?
Ok, this week I am going to tell a story on myself. Like many folks, I use organic growing methods, and so I rotate my crops around from season to season. Well, if you’ve ever grown potatoes, you know that it is impossible to dig them all up so you always end up with potatoes in the same area for several years from the “volunteers”. I’ve grown potatoes for years, so I have them all over now.
I decided to outsmart the potatoes by growing them in the “Ruth Stout” method, which several people told me works really well. Basically, you don’t “hill up” the potatoes with more soil as they grow, you just heap straw on them. The vines get taller and longer and the potatoes form on the vines. The straw keeps the sun off the tubers and makes for an easy harvest; no digging, and the ability to get all the spuds out so something else can be planted. So, this is exactly what I did, and my reward was an abundance of beautiful flowering potato vines peeking out from big piles of straw.
But I went to harvest some baby spuds and couldn’t find any! As I was digging thru the piles of straw, wondering where all the potatoes were on my beautiful vines, a mouse jumped out. Eeeeek! Ok, what I now know is that instead of growing a lot of potatoes for me, I was actually building a rodent condo complex, or at the very least, a smorgasborg “all you can eat” cafeteria. Yes, I have 3 cats (useless creatures apparently…). Out of 60′ of potatoes, I have about 5 pounds total, ouch. There are some very big fat mice waddling around my farm now too.
Fat Potato Mouse
Live and learn.
Hey, we hope to see you at the market this Saturday. It’s going to be great!
Laura Pittman-Hewitt, President
Port Orchard Farmers Market
Upcoming Events:
August 26-30 Cedar Cove Days
August 29 Youth Animal Auction at the Kitsap County Fair
Sanzalone’s Greenhouse
Dawn and Jack Sanzalone own and operate Sanzalone’s Greenhouse in South Kitsap. They have been growing and selling trees, shrubs, perennial flowers, grasses, and fruit trees for 12 years.
You’ll find Dawn every Saturday at the Port Orchard Farmers’ Market. While she is manning this booth, Jack is doing the same at the Gig Harbor Market. Occasionally they sell at the Bremerton Market as well.
Dawn Sanzalone
The Sanzalones have two greenhouses at their place and also raise cows and chickens. Like most farmers in the area, they try to free range their laying hens but do battle with local predators, namely coyotes and eagles. The coyotes have become so brazen that the (remaining) Sanzalone hens are now protected behind stout chicken wire.
Future plans call for opening their place up to the public for plant sales, hopefully in a year or so when Jack retires from the Navy.
In addition to being an important vendor at our market, Jack also serves on the board as a Market Representative.
Dawn tells us that they specialize in Japanese Maples with over 15 varieties in stock, and also in perennial grasses. She has some advice for planting Japanese Maples – attention to watering for the first year until the tree is well established! Also, please talk to them about your planting location before you make your selection – how big an area to you have to fill, and what kind of sunlight does that spot receive? Make sure you get the right plant for the right place, and both you and your new tree will be happy for years to come.
Timmie Crabtree and Friend
Kitsap County 4-H and FFA Market Animal Auction
Defrost that freezer, it’s time to stock up on some succulent, locally-grown, lovingly raised beef, pork, or lamb. And you can help out a local 4-H or FFA youth as well.
The annual market animal auction at the Kitsap Fair will be held on Saturday, August 29, 11AM, at the Swine Barn on the fairgrounds.
Here’s how it works. Bid on an animal during the auction, and when you win you can arrange immediately with Farmer George to transport, slaughter, age, and cut and wrap to your specifications. You will pay at the auction for the animal, and then pay Farmer George for the rest of the processing.
Can’t use a whole beef or hog? Go together with your friends or neighbors to split up the meat after processing.
There’s no better way to supply your family with wholesome, humanely-raised, nutritious meat and support the community at the same time.
Please check this link for more information:
Kitsap County 4-H and FFA Market Animal Auction
Cabbage and Yukon Gold Potato Casserole
Yukon Gold potatoes
Fresh sage is my herb of choice for preparing this casserole in the winter, but you can give it a summery touch by using fresh dill or basil or whatever herb you like best that is fresh and in season.
Yukon Gold
Yield 6 servings (serving size: 1 1/2 cups)
Ingredients
3 cups sliced peeled Yukon Gold or other baking potato ( 1 pound)
8 cups (1-inch-thick) sliced green cabbage (1 1/2 pounds)
1 tablespoon butter
2 tablespoons chopped fresh or 2 teaspoons dried rubbed sage
1 garlic clove, chopped
1 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/3 cup all-purpose flour
1 1/3 cups 1% low-fat milk
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 large eggs
1 large egg white
Preparation
Preheat oven to 350°.
Place potato in a large Dutch oven, and cover with water. Bring potato to a boil, and cook for 6 minutes or until tender. Remove potato with a slotted spoon, reserving cooking liquid in pan. Place potato in a large bowl, and set aside. Add cabbage to the cooking liquid in pan, and cook for 5 minutes. Drain well. Add the cabbage to potato.
Melt the butter in a small skillet over medium heat; add sage and garlic. Cook for 1 minute, stirring constantly. Stir the chopped sage mixture, salt, and pepper into potato mixture. Spoon potato mixture into a 2 1/2-quart casserole dish coated with cooking spray.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, and remaining ingredients, and stir with a whisk. Pour milk mixture over potato mixture (do not stir). Bake at 350° for 50 minutes or until casserole is lightly browned.
Nutritional Information
Calories: 225 (30% from fat)
Fat: 7.4g (sat 3.9g,mono 2.2g,poly 0.6g)
Protein: 12.2g
Carbohydrate: 28.5g
Fiber: 4.2g
Cholesterol: 90mg
Iron: 1.9mg
Sodium: 613mg
Calcium: 256mg
Recipe from Deborah Madison, Cooking Light, JANUARY 2000
Port Orchard Farmers’ Market
Every Saturday until October 10
9AM to 3PM
On the waterfront in Port Orchard!
P.O Box 8247
Port Orchard, Washington 98366
We’ll try that casserole when the weather cools a bit more. It sounds delightful! And thank you for this newsletter – I need to blog about it!