Buy Local Food In Kitsap

Fruit of the Season From Martin Family Orchards

In This Issue
Herron Hill Dairy
Cedar Cove Days
Recipe – Warm Summer Squash Salad

From the Prez

HOW TO ENJOY YOUR DAY AT THE MARKET

*Come early for cooler temperatures and the very best selection of produce & flowers.

*Come later for lunch at the market!

*Dress for the weather.  Down on the water, it is often either warmer or cooler than surrounding areas and there is often a good breeze too.  It can change in 10 minutes.  Wear comfy shoes too.

*Bring friends and family with you, or meet them.  The waterfront is a great place to “hang out” and socialize.

*Bring your children with you so they can meet farmers and connect with where their food comes from.  There’s often some fun “crafty” kind of thing for them to do at the market booth.

*Bring your own tote bags, small wagon or whatever else you might need to haul your “goodies” home.  Yes, vendors have plastic bags for you but then you have to get rid of them later.

*Bring smaller bills and change, because many vendors don’t take checks or credit cards.  Kitsap Banks ATM is a couple of blocks away and may charge an atm fee.

*Vendors like selling at the farmers market for the same reason people like buying at them.  Part of the fun of shopping at the market is the social atmosphere.  It’s cool to know the person that “grows your lettuce”; it’s almost like having a personal gardener.  For the vendor, it’s cool to know someone really wants and appreciates the effort they make.

Master Gardeners*Have a gardening problem?  Bring plant samples to the Master Gardeners from 10-1.

Master Gardeners at the Port Orchard Farmers Market

*Many vendors will store your purchase for you so you don’t have to carry it around with you.  This way, you can get what you want without turning into a pack mule in the process.  So, just ask.

*Buying something heavy or awkward and can’t figure out how to get it to your car?  Ask at the market booth.  There is a “load out” area right outside the market.

*Speaking of cars, parking can be an issue, so be prepared to walk a block or two.  Instead of driving, consider taking the bus, or riding your bike.   If you live in Bremerton, the foot ferry docks very close to the market.

*Have a question, suggestion, compliment, complaint, or a problem at market?  Come to the market information booth.  Our staff is here to help.

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
September 12      Arr, it’s Pirate Day!
September 19      Tomato Tasteoff Day, stay tuned for more info

Herron Hill Dairy

It all started 9 years ago when Mary Brennan got some goats to eat down the brush in her pastures.  Following the “one thing leads to another” principle, Mary now operates Herron Hill Dairy in Home, WA, and has just received all the equipment and permits to sell her hand-made goat cheese at our market.

Mary Brennan of Herron Hill Dairy

Mary has about 30 goats altogether, some kids, some older ladies, some gents, and 12 milking females.  Most of the goats are LaManchas, but she keeps a few Nigerian Dwarfs in the mix because their milk is so sweet and rich.  In fact, Herron Hill Dairy is the home of Baby Belle, a notable Nigerian Dwarf that is particularly dear to Mary.  That’s Baby Belle’s picture that Mary is holding.

Mary’s goats kid at different times of the year to stagger their freshening and to keep the milk supply steady.  A goat’s lactation period is usually 300 days, but some will continue to produce milk for two years after a single kid delivery.  Mary hand milks until there are 6 or 7 girls fresh, and uses a bucket milker when the numbers get greater.

Now to the cheese.  Herron Hill currently sells chevre and halloumi at the market, and this humble writer can attest that the cheese is fabulous.  Chevre (French for goat) cheese is pure white, slightly crumbly, somewhat mild but with more of a bite than cream cheese.  Mary brings two varieties, one containing Herbes de Provence and the other sweetened with honey.  Chevre is perfect for spreading on crackers, adding to salads, or, since it melts beautifully, crumbling atop warm vegetable or meat dishes.  The other cheese variety available from Herron Hill is halloumi, which has the interesting property of NOT melting when it is heated, but instead forming a beautiful golden crust.  Slices of halloumi grill well and make fine appetizers, or cut it in chunks and use in your favorite kabob recipe.

Many people find they can digest goat cheese easier than cheese made from cow’s milk.  Goat milk tends to be more alkaline, while cow’s milk causes an acid response in the body.  Goat milk is creamier than cow’s milk, and naturally higher in antioxidants.

Mary tells us that goats are very intelligent and versatile, in fact wethers (neutered males) can be used as pack animals.  Predators can be a problem, however.  While coyotes can be a hazard, the greatest threat comes from packs of neighborhood dogs.  Atticus, Mary’s Great Pyrenees guardian dog, does a good job of defending the flock.

Goat cheese at the market!  Oh boy!

Cedar Cove Days

The town is spiffed up, the planters on Bay Street (oops, I mean Harbor Street) are overflowing with color, and all the plans are in place for a big party.  Cedar Cove Days is nearly upon us!

The Farmers’ Market will take place mostly in the usual spot and at the usual time on August 29, but many of our vendors will have their booths open for the entire festival in the normal market area.

And of course the Farmers’ Market has to be on the waterfront on Saturday, because that’s what happens in Cedar Cove!  Be sure to come to the market and join the fun.

Warm Summer Squash Salad

This dish can be made with only one type of squash, just adjust the amounts accordingly.

2-4 T. olive oil
1-2 garlic cloves, thinly sliced
2 medium zucchini (1/2 pound), very thinly sliced
2 medium crookneck or pattypan squashes (1/2 pound), very thinly sliced
1 T. balsamic vinegar
1 tsp. chopped fresh oregano, plus sprigs for garnish
2 T. crumbled chevre cheese with Herbes de Provence

Coat a large skillet with oil.  Add half of the garlic and heat over medium-high heat until sizzling, 1-2 minutes.  Add half the squash and cook until just wilted and browned at the edges.  Transfer to a plate.  Repeat with remaining garlic and squashes.  Stir in vinegar to last batch, and let evaporate slightly.  Return previous batch of squash to skillet and stir in oregano.  Serve warm or at room temperature, garnish with oregano sprigs and chevre cheese.

Adapted from Martha Stewart Living

Port Orchard Farmers’ Market
Every Saturday
9AM to 3PM
On the waterfront in Port Orchard
P.O Box 8247
Port Orchard, Washington 98366