Read more here: http://www.thenewstribune.com/living/home-garden/article99832747.html#storylink=cpy
October 1, 2016, 9AM-2PM
Saturday's Live, Local, Entertainment Line-up:
(shown: River Valley Farms cheese; Alvarez Organic Farm; lettuce starts from Accents by Nature)
Weekly Finds at the Market include:
produce | fruit | mushrooms | veggie starts | herb starts
pasture raised meats | wild caught seafood
artisan foods | honey | dried & fresh pasta | eggs
plants | fresh-cut flowers | baked goods
cheeses | wine, ciders, beers, craft distilleries
ready to eat foods | and so much more!
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Vendor of the Week
Down to Earth Gadgets & Gizmos
"Harvesting Rain Since 1999"
Dan Borba, Rain Harvesting Expert, Down to Earth Gadgets & Gizmos
Proctor Farmers' Market "Vendor of the Week" Dan Borba has been making, selling and installing rain barrels since 1999.
What initially inspired Dan, and got him into "rain harvesting," was the
huge amount of water coming off a roof. Dan calculated that in an
average Tacoma rain year, 27,000 gallons of water hit a roof that is
only 1200 square feet!
Dan further theorized that a house --
with a roof, gutters and downspout -- is "beautifully set-up to harvest
rain," making installation easy by simply accessing your existing
collection system to divert water flow onto the top of one his rain
barrels. Dan terms this clever diversion technique "Gutter Liberation,"
and soon your harvested rainwater is flowing directly from the
downspout into the rain barrel, immediately reducing run-off pollution
to our streams, rivers, lakes and Puget Sound. With a spigot and hose at
the bottom of the rain barrel, collected rainwater can now be used for
everything from watering plants (highly oxygenated rainwater is better
for your plants and soil) to drought protection and saving on water
bills.
"Anyone with a roof on planet Earth can harvest rain
water," says Dan, and "I like what I do because I think it takes folks
out of the shortage and lack of our current system, into the great
abundance that nature provides."
Stop by Dan Borba's booth this
Saturday, and learn more about how you can incorporate environmentally
friendly rain barrels into your landscape, harvest the rain, and bring a
little more "green" into our city!
Be sure and ask Dan about his special discount offer on Rain Barrels
available this Saturday, Oct. 1st, only!
Fresh Bucks are available every Saturday in the Market Info Booth
Subscribe to the Market's Weekly Newsletter
(click on the Blue Box above) and get:
-The Latest Information and Updates on Market Happenings and Events
-Delicious Seasonal Recipes
-Cooking Demonstration Schedules
-A list of Wine, Cider, & Craft Distillery Tasting Booth Guests
-Info on Live Music Entertainment
-Special Kids Booth Activities
-Community Booth Guests
-Vendor of the Week Articles with Exclusive Vendor Coupon
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September 24, 2016, 9AM-2PM
What's Fresh At The Market
-Early Fall
Attention EBT | Fresh Bucks Shoppers!
Enter the Cookbook Drawing at the Market Information Booth now through Oct. 1st.
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September 17, 2016
What's Fresh At The Market
-Early Fall-
Vendor of the Week
Harbor Herbalist Organic Herbal Teas
"Our principal goal is to provide superior quality organic herbal products."
Becca Zollinger, Harbor Herbalist Organic Teas
New this year to the Market, Harbor Herbalist Teas and their
farm, Orchard Botanicals are dedicated to growing and creating organic
herbal tea blends that nourish and support the body's natural strength.
Harbor Herbalist makes very special teas, says owner Sarah Farr --
"the herbs we grow and source are incredibly high quality and this shows
in the taste and fragrance of the steeped teas. Every tea is designed
to carry healing properties with each sip and every herb we use is
sustainably grown."
Sarah
carefully processes her tea blends on her 20 acre farm in Port Orchard,
WA. where they primarily focus on growing perennial medicinal plants,
edible flowers, and rare native species from around Cascadia. They are
currently upscaling their production, and learning how to increase their
farming operation without adverse effects to the soil and quality of
the herbs.
Sarah says, "we take great care in
practicing regenerative land management -- we farm and wild harvest
plants in ways that naturally increase their abundance and vigor over
time. Our farming methods try to mimic natural ecosystem patterns, as
we want to nourish the soil and build landscape resilience through the
farming and tending techniques we use. We believe that actively
restoring landscapes through responsible gardening, farming, and wild
harvesting is a promising way to feed nature and humans at the same
time."
In addition to their own herbs,
some of the herbs used are sourced directly from other organic farmers
in Washington and Oregon, and any herbs from international sources are
fair-trade certified and are tested for quality and purity. All Harbor
Herbalist tea packaging is compostable, and Sarah maintains that "we are
proud to be a sustainable company, and strive to create products that
help foster life and abundance in the wilderness, on farms, and in the
bodies and minds of those who are lucky enough to
sip our delicately
designed teas."
Please
stop by the Harbor Herbalist booth this Saturday at the market where
you are likely to meet Rebecca Zollinger. Becca is immensely
knowledgeable in all things tea and health. She is a practicing midwife
and instructor at Bastyr University where she teaches herbalism to
graduate students in the midwifery program. Her kindness and warmth
will surely brighten your day at the market.
For more information, click here:
- Cooking Demo -
Fall is coming, and the Market is full of delicious, healthy fruits and vegetables
to eat, bake, can, or freeze. This Saturday, learn how to make
Pear-Cranberry Conserve with Almonds & Ginger.
Taste a free sample, and then cook some to enjoy yourself (or to give as a gift!).
(Cooking Demo is located next to the Market Info Booth)
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September 10, 2016
Please join us for the Market's annual sustainability event!
-Kids Games, Contests
-Hourly Prize Drawings for Vendor Gift Certificates & More!
Don't miss visiting with this year's terrific Green Day line-up
of Local Experts on Soil and Soil Health!
1. Dirt Alert! Is Your Soil Safe from Harmful Chemicals? | Walt Burdsall,
Health Promotion Specialist Tacoma-Pierce County Health Department
2. Building Healthy Soil | Dr. Craig Cogger, local soil expert
3. The Hows and Whys of Composting - Worm Bin Display | Bruce Larson &
Dan Switalski
4. Saving Our Food from The Landfill - Tips on Recycling Food Waste &
Preventing Wasted Food | Jetta Antonakos, Senior Environmental
Specialist Environmental Services, City of Tacoma
5. Cascade Compost: What Your Food & Yard Waste Turn Into! | Katie Bach,
Certified Horticulturists Cascade Compost
6. Let the Rain Soak In - Harvesting Rain with Rain Barrels | Dan Borba, rain
barrel aficionado | Down to Earth Gadgets & Gizmos
7. Demo Garden: Planting for Your Soil Type | Scott Gruber,
Calendula Farm, Landscaping & Nursery
8. Green Day Kids' Booth | Making Seedballs with B to Plant at Home
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-The Proctor Farmers' Market Is Now Hiring for Site Set-Up/Tear-Down Crew-
Click on the link below to check out the Job details, and apply today!
2016_PFM_Set-up-Tear-down_Job_Description
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Saturday, August 28, 2016
What's Fresh!
As you browse the Market this Saturday, take a
look around at the amazing array of 'fresh from the farm' foods and
locally produced products.
In addition to meeting the friendly
vendors who grow your food, you will find gorgeous produce, fresh fruit
picked for peak taste, and a large variety of delicious foods you won't
necessarily find in your local supermarket - like locally grown and
roasted peanuts, both plain and salted! 9AM-2PM
~
Saturday, August 20, 2016
Summer Berries - Healthy Eats
Just-picked berries are still coming into the Market, and besides being one of our
seasonal wonders, they are a naturally healthy and delicious food.
Blueberries
are full of antioxidants, which may help keep memory sharp, raspberries
are packed with antioxidant-promoting vitamin C, blackberries are also
full of vitamin C and are low- sodium, while strawberries are high in
vitamin C and manganese, and are a very good source of dietary fiber,
iodine and folate.
Snack, Can, Bake or Freeze
Stock up now!
________________________
Food Demo, Sat., Aug. 20th
Maple-Vanilla-Peach Jam!
Presented by:
Center for Food Preservation Arts
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Market Recipe - Kale Egg Scramble
This recipe was featured during a recent Cooking Demo at the Market.
Prepared using fresh market produce and eggs, Kale Egg Scramble was a big hit when sampled.
We've reprinted it here, courtesy of MultiCare Center for Healthy Living and Health Equity.
Kale Egg Scramble
Total Servings: 2
Ingredients:
1 tablespoon Olive Oil
1 cup kale, stems removed and chopped
1/4 cup green onions, thinly sliced
1/2 cup cherry tomatoes, sliced in half
4 large eggs
Salt & pepper to taste
1/4 cheddar cheese, shredded
1 teaspoon basil or chives, thinly silced (optional)
To Prepare:
- Heat olive oil in a sauté pan over medium-high heat. Swirl oil around to coat the pan.
- Add kale and cook for about 7-10 minutes or until cooked down. Stir occasionally.
- Meanwhile, crack eggs into a bowl and add a generous pinch of salt and pepper. Beat eggs lightly with a fork.
- Once the kale has cooked down, turn heat to low. Add green onions and tomatoes. Mix together and cook for 2 minutes.
- Add
eggs to pan. Using a spatula, gently mix together eggs, kale, onions
and tomatoes. Carefully stir eggs into vegetable mixture. Turn heat
down to simmer, the slower eggs cook, the creamier they will be.
- Once the eggs are cooked, add cheese. Turn off heat and add chopped herbs. Serve over toast or a tortilla.
Note: Instead of basil or
chives, try other herbs like sage, oregano, green garlic, thyme or
parsley. This recipe works equally with other vegetables like bell
peppers, red onions or mushrooms to add more color and texture in place
of the kale.
Nutrition Facts (per serving):
Calories 290, Carbs 7 g, Fiber 2 g, Protein 18g, Fat 21.5 g, Sodium 250 mg
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Saturday, August 13, 2016
Support your local producers during
National Farmers Market Week, and celebrate with us this Saturday!
We a have great day planned, including a special appearance by
Deputy Mayor Ryan Mello, Free "I Heart Farmers Markets" Temporary Tattoos,
Free Recipes, and a Cooking Demo by Chef Alfredo Russo at
with free, delicious tasting samples!
Corn Soup
In
honor of National Farmers Market Week, the Washington State Farmers
Market Association has issued three delicious recipes made from produce
items at the peak of their season.
These beautifully printed recipes,
including this one shown below for Corn Soup, will be available for free at the Market this Saturday (supplies are limited!)
Vendor of the Week-
Hot Babe - Hot Sauce
"A Celebration of Taste"
|
Fiona Douglas-Hamilton (l) and Sandra Bocas greet customers at their Hot Babe-Hot Sauce Booth on a recent Saturday.
|
Born
in Venezuela, raised in Trinidad and educated in England and Wales,
Sandra Bocas is truly a woman of many cultures. She also happens to be
the founder and co-owner of one of our vendors - Hot Babe-Hot Sauce™.
The recipe for the original Hot Babe-Hot Sauce (its medium heat
level) came from Sandra's family and was a key ingredient in the recipes
of El Diamante Negro, a Spanish-Creole restaurant, which was started by
the Bocas family over 50 years ago in Port of Spain, Trinidad. "I
wanted to take something other than wine to dinner when visiting
friends. So I started taking hot sauce. The taste of my grandmother's
recipe had always stayed with me, and I'd been using it in my own
cooking for years. People just went crazy for it. Everybody always asked
me 'when are you coming back to dinner again?' Then one night my now
business partner, Fiona Douglas-Hamilton said, 'Why don't you just
bottle it and sell it?'" And the rest, as they say, is history.
A self-admitted 'roll up her sleeves, get it done' kind of person, 3
years ago Sandra found a commercial kitchen, got a food handler's
license and went to work. Fiona joins Sandra this year as co-owner
bringing a strong business and marketing expertise in sustainability to
the Hot Babe-Hot Sauces™. With a 70% you-taste-it-you-buy-it rate
(dangerous!) the fresh lime-juice based hot sauce is quickly making its
way onto the chill shelves of local co-ops and organic, local
food-centric grocery stores in Washington State.
The Hot Babe-Hot Sauces are now at the Proctor Farmers' Market
every Saturday. Stop by and ask Sandra, or Fiona, for a taste of one or
all heat levels (Light, Medium, Hot and XHot) and experience why so
many hot sauce lovers are choosing to buy again and again this vegan
hand-crafted hot sauce. With Sandra and Fiona's commitment to an
excellence for all their products that includes careful sourcing of
non-GMO and organic ingredients, whichever heat level you choose (and
many families buy more than one!), you will discover its uniqueness
among hot sauces: great as a marinade for fish, shellfish and meats, in
sauces, with vegetables, in casseroles, as a BBQ base, on eggs in the
morning, in your favorite Bloody Mary... on or in just about anything!
Don't forget to ask Hot Babe - Hot Sauce about their special offer
available this Saturday, August 13th only!
|
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Saturday, August 6, 2016
This Saturday the Proctor District Association
will present their annual Proctor Arts Fest!
We will celebrate with extended Market Hours: 9am - 4pm
All Day Local Music Entertainment:
9am-11am: Cosmos Dream
12-2pm: Kim Archer
2-4pm: Pete Reed and The Summer Wine
Shop the Market's Summer Bounty
and enjoy Tacoma's Biggest and Best Arts Festival!
proctorartsfest.com
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Summer Bounty - What's Fresh!
This time of year, farm fresh fruits and vegetables, as well as other locally produced foods are plentiful at the Market. Convenient and easy to shop for, the Market offers a wealth of health, all in one friendly place.
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Cooking Demo, Saturday, August 6th - 11am-12noon
Learn how to make delicious and healthy Kale Egg Scramble. Taste a free sample, get a free recipe, and then shop for all the ingredients at the Market.
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Saturday, July 30, 2016
Shop the Market, meet your friends, talk
to the farmers,
and enjoy the fresh abundance of these "high summer"
days!
Saturday's Cooking Demo will be presented by Erica Lewis from the
Multicare Center for Healthy Living & Health Equity.
All the pears, apples, peaches, and blueberries for the
"Rainbow Fruit Salad" will be graciously provided by our Market Vendors.
Come watch, learn, taste, and then shop for all the ingredients to make your own healthly salad!
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Weekly Finds at the Market include:
produce | fruit | mushrooms | veggie starts | herb starts
pasture raised meats | wild caught seafood
artisan foods | honey | dried & fresh pasta | eggs
plants | fresh-cut flowers | baked goods
cheeses | wine, ciders, beers, craft distilleries
ready to eat foods | and so much more!
Stop by, and welcome our new Vendors:
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Saturday, July 23, 2016
Please join us for this Saturday's Cooking Demo.
Presented by the Center for Food Preservation Arts, fresh apricots for the jam will be
provided by the Market's R.P. Guerrero Organic Farm.
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Saturday, July 16, 2016
Berry season is in full swing.
Don't miss the opportunity to shop the Market, and stock up on
just-picked berries for freezing, jam, or just enjoying as a dessert or snack.
New Arrival At The Market:
Lavender Caramel White Chocolate Biscotti
The Art of Crunch is now featuring this seasonal biscotti, made with
handcrafted caramel and culinary lavender from Market Vendor Fox Island Lavender.
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Saturday, July 9, 2016
Please join us for the Market's Annual Vineyard & Orchard Day!
This Saturday, July 9th, 9am - 2pm.
Come shop, and take advantage of very special event discounts posted at these participating
Proctor Farmers' Market Vendors:
R.P. Guerrero Farm
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Saturday, July 2, 2016
Best Wishes For A Safe & Happy Holiday From The Proctor Farmers' Market.
