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  #11, #14, #16, #51 

 

 

2016 Fresh Bucks are available at the

Proctor Farmers' Market!

Inquire at the Market Info Booth, and learn how a dollar for dollar match is provided up to

$10. per EBT card, per Market day!

..................................................................

 

EBT, *WIC &

*Senior FMNP gladly accepted.

(*WIC & Senior FMNP Vouchers

accepted  Jun 1st - Oct. 31st)

 

 


Framable Art Prints available at the Market Info Booth:    "Asparagus," "Tulip," "Corn," and "Fish"

Only $10 each; 2 for $18

3 for $25; 4 for $30



 

 

 

Voted Tacoma's Super-Best Farmers' Market by readers of the Weekly Volcano

 



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:

9am-11am: Kim Archer
12-2pm: Spare Thyme

 

(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!

___________________

 

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)   

 

~

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

___________________________________________

 

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

 

 

_______________________________

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:
  1. Heat olive oil in a sauté pan over medium-high heat.  Swirl oil around to coat the pan.
  2. Add kale and cook for about 7-10 minutes or until cooked down.  Stir occasionally.
  3. Meanwhile, crack eggs into a bowl and add a generous pinch of salt and pepper.  Beat eggs lightly with a fork.
  4. Once the kale has cooked down, turn heat to low.  Add green onions and tomatoes.  Mix together and cook for 2 minutes.
  5. 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.
  6. 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 


~

 

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!

 

 

Market Recipe  

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! 

Click Hot Babe-Hot Sauce for more information. 

Don't forget to ask Hot Babe - Hot Sauce about their special offer

available this Saturday, August 13th only!

 

 

~

 

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!

 

 ~


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 

 

~

 

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 

 

~

 

Saturday, July 2, 2016

 

Best Wishes For A Safe & Happy Holiday From The Proctor Farmers' Market.

 

 

 

  s

 

 

 

 

Super Sponsors
City of Tacoma
Click!
Better Properties - North Proctor
Booth Sponsors
University Puget Sound
Pierce County
Marlene's
Teaching Toys
Blue Mouse Theatre
Super Supporters
Pacific NW Shop
Compass Rose
State Farm Insurance
Garden Sphere
Megs & Mo
 
 
Friends of the Market
Advanced StreamNorth End Neighborhood Counsil
Amore Artsian Boutique
Blooming Kids
Chirp & Company
Culpepper Books
FoxFire Salon and Spa - Aveda
Walrath, formerly knows as H&B Top Soil
Julie's Hair Care for men and women
Tacoma Waldorf School

Umpqua Bank

Sara Sledge Graphic Design


 
Zestful Gardens