- Cherry Pit Spitting Contest this week at Gorge Grown Farmers' Market

- Regional Farmers' Market Highlights

- Recipes: Fava Bean Crostini with Arugula and Mint and Snap Pea Slaw

Gorge Grown Farmers' Market
Thursdays 4-7 p.m.
June 3 - October 7, 2010
Hood River Middle School
1602 May St. across from Jackson Park

We are hosting a Cherry Pit Spitting Contest this week at the Gorge Grown Farmers’ Market.  Come help us celebrate the arrival of summer by launching some pits at 5:30 at the Hood River Middle School. There will be prizes for distance and accuracy!!  Bring down the kids for all of the fun of spitting some cherry pits and cheering on others.  The warm days are bringing on the harvest and this week we will be seeing many varieties of ripe cherries, strawberries, salad greens, snap peas, kale, potatoes, cucumbers, radishes, raspberries, zucchini, and garlic.  And as always, you can find lots of dinner options including fresh tamales, grilled burgers and hot dogs, dinner salads, spring rolls, as well as breads, cheeses, olives and Italian Ices.  Bring down a friend and the kids for a relaxing picnic on the blankets we provide for you!!

The market is proud to be offering incentives for shoppers using SNAP Food Stamp cards again too.  We can expand your shopping power by giving you up to $5 free to spend when swiping your card at the INFO booth.  We also accept DEBIT cards and many vendors are signed up to accept WIC and Senior vouchers too.  This is THE community event every week to get the freshest foods around and catch up with friends and family.  See ya at the Market!!

Music – Chic Preston and Friends
Children’s Activity – Child Care Partners
Non-Profit – Gorge Heritage Museum

Goldendale Saturday Market is excited to see the berry and vegetable vendors arriving, backyard produce growers are expected to be brining their excess produce as well.  This Saturday, July 10th, is the annual Goldendale Community Days Celebration and the Chamber will have a hay wagon available to transport folks from market to the family activities at the court house lawn on Columbus Street. Goldendale Saturday Market is looking forward to seeing you this Saturday too.

Goldendale Saturday Market
903 E Broadway (Highway 97/Broadway exit)
Goldendale WA 98620
509-773-7030
9:00 a.m. – 3:00 p.m.

We are an open air market with fresh seasonal produce, home baked goods, jams and jellies, farm fresh eggs, Klickitat County wild honey, original jewelry, and an ever changing array of artisans and crafters. Space provided for antiques and collectibles too. Kids 15 & under get a free space the first Saturday of each month. Fresh produce consignment booth available. New vendors always welcome.  Fruits and vegetables in great demand!

Husum Saturday Market
May 15 - September 25
Saturdays, 9AM-1PM
799 Hwy 141 - White Salmon, Parking lot of White Water Cafe
541-490-3247

This week at the Hood River Saturday Market we are having our first Open Mic!  From 10am-Noon local musicians will be offered 30 minute spots to perform - check-in at 9:30am with the market manager to get on the set list! Also, the Hood River Saturday Market has lots of fresh berries in season, salad greens, local pastries, hot food and more!

Hood River Saturday Market
2010 Season: Every Saturday starting May 1, 2010 through the end of September, 2010.
Location:  5th and Cascade across from Full Sail Brewing Co.
9AM-3PM
541-387-8349

Hood River Saturday Market has been open since 1990. Located in the spectacular Columbia River Gorge, the market showcases work and products from some of the finest artisans and growers anywhere. Fresh produce and other food vendors in demand. For vendor and entertainment information, visit http://www.hrsaturdaymarket.com/

Maupin Farmers' Market
Local Food, Local People
550 Deschutes Ave Maupin, OR
(541) 395-2698
Sundays 10 AM - 1 PM

Local farmers' market for the southern Wasco County community. For the 2010 season the market will run on Sundays from 10am - 1pm June 20th - September 12th. We have variety of vendors selling fresh fruit, vegetables, herbs, baked goods, nuts, eggs and more. We are supported by the Gorge Grown Mobile Market.

Trout Lake Saturday Market
Trout Lake Grange Trout Lake WA 98650
509-395-2323
Saturdays, 9AM-3PM
http://www.troutlake.org/main/custom.asp?recid=24

Stevenson Farmers’ Market
June 19th through October 9th.
Saturdays 9am-1pm.
Main Street in dowtown Stevenson, WA
509-427-4879
We are supported by the Gorge Grown Mobile Market.

Rufus Farmers' Market
Fridays:  Aug. 28, Sept. 11, 25, Oct. 9
3 to 7 p.m.
Rufus Community Center
304 W. 2nd St.
Rufus, OR
Fruits, vegetables, baked goods, crafts, arts!

Come get the following this week at The Dalles Farmers' Market: Cherries, cucumbers, summer squash,red potatoes, zucchini, asparagus. We also now have a Lamb Farmer! :)

The Dalles Farmers' Market
Saturdays, 8 AM to 1 PM
At The Dalles City Park, Union and E 5th Street, Downtown The Dalles.

Items for sale include fresh and processed and dried agriculture products including fruits, vegetables, flowers, jams, jellies etc.  Vendors within a 100-mile radius of The Dalles are welcome!

White Salmon Children’s Farmers’ Market
Saturdays, 9AM-1PM
111 E Jewett
White Salmon WA
509-493-4483

The White Salmon Children's Farmers' Market in downtown White Salmon, WA welcomes children of all ages to set up and sell produce, crafts, and homemade goods. Pam helps the kids market and sell their wares, making it a fun, friendly learning experience for all. The market starts in mid- to late-June, depending on when produce is ready, and goes through the end of September. If folks have winter goods to sell after September, call Pam, and she'll be happy to help at any time. Kids are always welcome here!

I was the kid in the family that would trade vegetables with my sister for meat when my parents weren’t looking.  I still love vegetables, and fava beans are my hands-down favorite.  Sugar snap peas are a close second.  Quite possibly this could be the most exciting week at the market for me, as both favas and snap peas are in season.  I discovered a small bag of fava beans last week and the farmer assured me there would be more to come.  We were like two teenagers discovering a shared love for a rock star.  Fava beans are cherished by chefs for their delicate flavor and versatility. Fava beans are sweet, tender and delicious and pair well with cheese, pasta, chicken, seafood, mushrooms, and herbs, especially mint.

FAVA BEAN CROSTINI WITH ARUGULA AND MINT (adapted from Gourmet, May 2009)
The edible prize of a fava bean is two layers deep but they are extremely easy to peel and take very little cooking.  The inner bean is moist, tender and buttery tasting, similar to edamame.

1 ½ cups shelled fava beans (aka. broadbeans)
1 cup packed baby arugula
2-4 Tbsp. grated Pecorino Romano or Reggiano Parmesan (available at the Farm Stand)
2 tsp. of lemon zest, 1 tsp. of lemon juice
1 baguette
1 clove garlic, sliced in half lengthwise
12 -16 small spearmint leaves
¼ cup extra-virgin olive oil (“evvo”)

Peel and cook the favas:  Put a pot of heavily-salted water on to boil. Grasp the stem of a fava bean pod and peel the downwards to remove the thread.  Split the bean open along the seam and pluck out the beans.  Blanch the beans by placing them in the boiling water.  Boil them until you see the peel split on several of the beans, about 2 minutes. Remove the beans and place in an ice-cold bowl of water to stop the cooking.  Gently press the inner bean out of the shells one by one. 

Place cooked, shelled beans in a food processor and pulse a few times.  Add the arugula, 2 Tbsp. evoo, lemon juice and grated cheese and puree until the texture of polenta (slightly bumpy). Adjust seasoning with salt, lemon juice or cheese to your taste.

Make crostini: Slice baguette on a slight diagonal about ½ thick.  Brush lightly with evvo on one side and toast in a 375F oven until lightly browned.  When cool enough to handle, gently rub the cut side of the garlic across the toasted side of each crostini.

To serve: Spread about a tablespoon or so of fava bean purée on to cooled crostini and garnish with fresh mint leaves.  (Or, add the mint to the puree if you prefer.)

This makes a lovely starter or a celebrated pot luck contribution.

SNAP PEA SLAW
Often called sugar snap peas; snap peas do not need to be shelled they are so sweet.  The shell is juicy and crisp and makes for delicious snacking when raw.  I like to keep their natural gifts intact and cook them only lightly (eg, stir fry or blanched) or not at all. 

1 small head of savoy cabbage
4-5 cups fresh snap peas, stems and threads removed, cut on the diagonal into 1-inch thick pieces
½ cup lowfat buttermilk
½ cup sour cream (or mayonnaise if you prefer a richer dressing)
1 Tbsp.  lemon juice
1 Tbsp. white distilled vinegar
2 Tbsp. finely chopped herbs (eg, dill, basil, chives, parsley—choose one or a mix)
kosher salt or sea salt

Slice the cabbage thinly, removing any very thick ribs.  Sprinkle liberally with salt and let sit for about 20-30 minutes.  Rinse under cold water in a colander and shake to dry somewhat.
Combine the rest of the ingredients and toss with cabbage.  Adjust seasoning with salt and/or lemon juice or vinegar to taste.