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
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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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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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!
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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"
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Fiona Douglas-Hamilton (l) and Sandra Bocas greet customers at their Hot Babe-Hot Sauce Booth on a recent Saturday.
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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.
