Everett Friday Farmers Market: 2011

Wednesday, June 15, 2011

New Products and Services at Everett Farmers Market-Friday Location

Strawberries are coming!

Hayton Farms located in Skagit Valley will be bringing their wonderful juicy strawberries to our Friday Market, July 17th on N Broadway and Tower St. Hours 10 am to 3 pm.

Knife Sharpening

Bring your dull knives, scissors and lawn shears to be sharpened at the Friday market on June 17th on N Broadway & Towers St from 10 am to 3 pm.

See the tomatoes below to see the difference in a dull knife cutting a tomato and a sharp knife cutting a tomato! I'm sure you have had the experience.

Monday, May 30, 2011

Spaghetti Sauce

Took home my pound of hamburger from Pioneer Meats (grass fed) and pound of all natural pork links and made spaghetti sauce for Saturday night dinner. I had been working in the yard so I didn't want to spend a long time standing by the stove. Used some Volio olive oil to saute the onion and 4 cloves of garlic (chopped fine)for about 8 minutes. Chopped up the links and broke up the hamburger and cooked until nicely blended with onion mixture. 1 1/2 tsp dried basil & 1 1/2 tsp oregano mixed in. Then 1 small can of tomato paste, 2 cans stewed tomatoes (15 oz) & one 15 oz tomato sauce. Stir together until mixed well, cover with lid and allow to cook on very low heat for about 2 hrs. The flavors will blend. I used Pappardelle's tomato basil pasta. I went back outside and continued playing in the dirt. When the sauce was ready and I must say there was hardly any oil floating on the top of the yummy mixture. Dished up and ate heartily with some grated parmesan on top.

Saturday, May 28, 2011

Today's Recipe using ingredients from Friday Everett Farmers Market

I used as many ingredients from the market as possible. The recipe is for two people.

1/4 lb Pappardelle's Tomato Basil Pasta
2 T Lemon Flavored Olive Oil from Volio (The lemons are cold pressed with the olives) Very fragrant
1 1/2 cups chopped onions
1/2 lb peeled fresh shrimp from Island Fresh Seafood
1 tsp Herbes de Provence
1 small red bell pepper diced
1 cup chopped cilantro
2 T balsamic vinegar
1/4 tsp red pepper flakes
2 cups spinach leaves
Sesame seeds

Cook pasta in 6 quarts of rapidly boiling water until al dente (about 8-9 minutes)

Heat olive oil in large frying pan over medium heat. Add onions, herbs and red bell pepper and saute until the onions are clear. Stir frequently. Add balsamic vinegar, shrimp and heat through and then add the cilantro and spinach until wilted.
Add cooked pasta and toss until blended. Serve immediately and sprinkle with sesame seeds.

I found all the flavors blended really nicely.