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  • Tonnemaker Hill Farm

    Tonnemaker Hill Farm

    This beautiful, organic family farm is the sweat and vision of 5 generations. In 1903 George and Cora Tonnemaker came to Washington and planted an orchard. Many of the pioneers who farmed the surrounding land didn't stand the test of time. The Tonnemakers themselves were criticized by the experts of the day, assured their crop would fail, planted on the North Slope. But the Tonnemakers had something that kept them going: family. Children and grandchildren, nieces and nephews have all spent time hefting rocks, pruning trees, and harvesting. Orland Tonnemaker, the second generation to farm this land had a dream to leave his family a legacy of a cherry orchard. Little did anyone expect the majesty borne from the dream more than 100 years ago. The farm is now in the hands of the fifth generation, and still famous for it's cherries. And apples, pears, squash and much more. Art, our resident Tonnemaker (by marriage) is a gem. Funny, knowledgable of everything farming and farmers market, he is dialed into the local food movement in a way we are lucky to have.

    They have an excellent website and blog, complete with farm goings on and recipes. Check it out:

    www.tonnemaker.com

  • Winter Squash Soup from Anderson Produce

    Anderson Produce

    The Anderson family farm is located in Kettle Falls, WA. Ken and Sue have been farming for a long time. Ken is famed for having a knack to pick watermelon when they are perfectly ripe. And Sue, on her days away from Market is driving around Kettle Falls delivering the mail. This farm embodies what it means to be a family business. If on an off chance, Ken and Sue aren't there-- that dang mail I tell ya -- you are destined to meet another member of their beautiful family: sons, daughters, daughters in law, nephews and nieces, and sometimes even a grand baby. The love in this family is thick, maybe it's in the soil ....
    Anderson's is best known for their beautiful grape vines in the early spring, their delicious melons in the dead of summer, and this time of year.... it's all about the winter squash.

    Winter Squash Soup
    Soup
    1/4 cup (1/2 stick) butter
    1 large onion, finely chopped
    4 large garlic cloves, chopped
    3 14 1/2-ounce cans chicken broth
    4 cups 1-inch pieces peeled butternut squash
    4 cups 1-inch pieces peeled acorn squash
    ½ cup chopped celery
    ½ cup chopped carrots
    salt and pepper to taste
    1 1/4 teaspoons minced fresh thyme (or 1 tea dried)
    1 1/2 teaspoons ground cumin
    1/2 teaspoon ground ginger
    ½ tea ground nutmeg
    ½ tea ground cinnamon
    1/8 cup whipping cream

    For soup: Melt butter in large pot over medium heat. Add onion, garlic, salt, pepper, ginger and cumin. Sauté until tender, about 10 minutes. Add broth, all squash, carrots, celery and thyme; bring to boil. Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
    Working in batches, puree soup in blender (or invest in an immersion blender, particularly if you are a soup or smoothie fan). Return soup to same pot. At this point, tinker with your soup a bit. Taste it and take the opportunity to find the flavors from the vegetable and herbs, and customize it for yourself. There have been times I have let this soup simmer for an hour, and other times I get it ready for serving right away. Just before you plan on serving the soup, stir in cream, cinnamon and nutmeg and bring to simmer. Season with salt and pepper.

  • Mushroom Bruschetta


    Mushroom Bruschetta
    serves 2


    Olive oil
    11 oz gourmet mushrooms from Gourmet Foragables.
    1clove garlic
    1 sprig fresh rosemary or thyme
    salt and pepper
    1 dried red chili, chopped
    1 lemon
    1 T butter
    2 slices Arabesque bread

    The season for wild foraged, fall mushrooms has begun. Chanterelle, chicken of the woods and more. This recipe is all about the mighty mushroom and its simplicity and richness.
    In a large pan over medium heat, add a bit of olive oil. Depending on the size of your mushrooms, either chop them or add them whole. Toss the mushrooms in the pan and stir to coat with the oil. Add the chopped garlic, herbs, salt, pepper and chili. Fry for a few minutes. If it becomes dry, add a bit more oil. After about 3-4 minutes, add the butter and squeeze a bit of lemon and toss. Finally, add 2T water to the pan and simmer a little longer. While you're waiting, toast your bread. Then load up your bread with your bruschetta and enjoy!

    (adapted from Jamie Oliver's, Jamie at Home)

  • Chattaroy Cheese


    Chattaroy Cheese


    We’re Becky and Lon Jasper and we own and operate Chattaroy Cheese at Jasper’s Crescent Farm. Located in the Little Spokane River valley, at the confluence of Dragoon Creek and the Little Spokane. The 80 acre farmstead enjoys an abundance of ground water and is home to a variety of wildlife and domestic animals.
    We feel an obligation to be good stewards of our land and its environment. We use minimal-impact farming as much as possible. We keep the goats, sheep and steers in pastures out of direct contact with the waterways to protect the riparian areas. The animals consume the plentiful summer grasses and are supplemented with grass and alfalfa hay during the winter months.

    After years of making cheese in the family kitchen, and taking several cheese making workshops, Becky left her 25 year career in public service and we became a licensed cheese producer in 2010.  

    Our creamery is state-of-the art for a family-owned farmstead. Cheese expert Margaret Morris designed the basic floor plan, a remodel of an existing building. It was created with work-flow in mind, moving from the collection of milk through crafting the cheese. 

    For more information:

    http://www.chattaroycheese.com

  • Leek and Goat Cheese Galette

    This is one of those recipes that I make for other people if I haven't cooked for them before. It's a great, 'You just had a baby!' or 'Feeling a little under the weather? Have some Galette!' kind of food. It's also a nice way to put a feather in your cap. Because it is delicious! Sometimes when I make it at home I still blush a little bit, truly impressed with my kitchen skills. It's also perfect for this time of year because I have so. many. leeks. And the chevre (or goat cheese). Don't get me started about the chevre. If you haven't had a love affair with goat cheese before, maybe think it's a little too 'strong' or 'goat-y', try this. It's perfect, I tell ya.

    Leek and Goat Cheese Galette

    6 leeks
    3 Tb butter
    1 tea chopped thyme
    1/2 tea chopped rosemary
    1/2 c dry white wine
    1/2 c cream or creme fraiche
    salt, pepper and nutmeg
    1 egg, beaten
    2 Tb chopped fresh herb of choice, or mix
    Galette dough
    1/2 c soft goat cheese (about 4 oz)


    Galette dough

    2 c flour
    1/2 tea salt
    1 Tb sugar
    12 Tb cold, cubed butter
    1/3 c ice water

    --

    Make your dough first, giving it a chance to chill without putting you in a bind. The secret to good dough, of anykind is temperature. It needs to be cold. Otherwise it becomes mushy and hard to work with, or it lacks that prized flaky quality associated with killer crust.

    Mix your dry ingredients in a food processor. Tossing in your butter and pulsing half a dozen times, leaving a pretty large crumb. Then, slowly, with the machine running drizzle in your ice water until your dough magically balls up. And voila! The easiest dough you've ever made. Next, chill it in the refrigerator for 30 min while you cook the insides. When you're ready, roll it out into an irregular circle, about 1/8 inch thick.

    --


    Preheat your oven to 400. Wash and slice your leeks, melt the butter and add the leeks, thyme, rosemary and 1/2 c water. Stew over medium heat until leeks are tender. Add the wine and cook it down, add cream. You don't want much liquid, just for the leeks to be coated. Season with salt and pepper. I love the addition of nutmeg, so sprinkle just a little, 1/2 tea perhaps. Let the mixture cool and then add your beaten egg and your fresh herbs. Now, return to your dough. spread your mixture on your dough, leaving about a 2" border around the edge. Crumble your cheese on top and fold your reserved dough over top of itself, covering the filling. Bake 25 min, until crust is browned. If you're feeling really fancy, make hand pies using the same instructions.

    Adapted from Deborah Madison's Vegetarian Cooking for Everyone

  • Meghan's Favorite Salad

    Meghan's favorite salad

    1/2 head purple cabbage, shredded
    4 cups kale, shredded
    1 cucumber, rough chop
    1 small head brocolli, rough chop
    3 sun ripened tomatoes
    1 c. cooked quinoa or wild rice
    1/4 c. Chattaroy Cheese feta cheese, crumbled
    1/4 c. sunflower seeds

    dressing:
    4 Tb rice wine vinegar
    3 Tb liquid Braggs aminos
    Salt and Pepper

    Combine cabbage and kale with the dressing. Massage it with your fingers, or shake it in a sealed container. This process breaks down the cabbage and kale a bit to make it easier to eat. Let sit while you prepare the rest of the ingredients. Combine, and enjoy! This salad keeps well in the refrigerator.

  • Blue Valor


    Blue Valor: Calm Courage.
    Meghan of Blue Valor was 9 years old when she made her first piece of jewelry. Living in a small town there wasn't a lot of artsy juices bubbling about. Lucky for her a little friend of hers Mother, had some wonderful artsy flair to share, and passion was born in a fimo necklace. By the time Meghan could drive, she was off to her first Farmers Market. As a child she always loved taking the couple of dollars she had in search of a treasure to buy with her own money and to take home. Meghan now creates these memories and nostalgia for the kids of the Thursday Market. She makes magnets, buttons and earrings. Along with a make your own button, or necklace station for those little people that inspire her. It's this small art that supports her larger passion for painting. When I asked Meghan what it is that makes her want to make jewelry, she responded that she just can't help it. At various times in life she tried to stop and do something else, but she always comes back to jewelry. Most of her craft is made of recycled materials, thus shaping her inventory and selection. My favorite? The magnets. Perhaps because I so fondly remember playing with the magnets on my Grandmothers refrigerator, or perhaps because I love to see my daughter wandering around the house with her stack of Meghan's characters: kayak, barn, bird, sprouting seed... Either way, they're special.

  • Soup and a Sandwich

    1975 Hippy Sandwich from the Flour Mill

    Recipe courtesy of Lena Lopez Schindler of Hungry Robin Garden

    When I was a kid growing up in Spokane, the Flour Mill was newly renovated, and had great shops and restaurants.  This sandwich was from a cafe in the basement, and is still one of my favorites. Put on suitable music to set the mood, like Carol King's Tapestry album, or your favorite Joni Mitchell. Makes one fine sandwich, double for two.

    Ingredients:

    2 slices of your favorite bread

    Mayo or butter (optional)

    1 Sun warmed, fresh picked heirloom tomato

    Sprouts of choice: alfalfa, clover or mustard

    Salt and Pepper

     

    1.  Toast two slices whole wheat bread, preferably homemade or from local bakery. Slather with mayo or if you prefer butter.  

     2. Cover bread with sliced sharp cheddar.

    3.  Slice one freshly picked ripe heirloom tomato into 1/2 inch thick slices. Place on toasted bread.  Sprinkle with kosher salt and pepper.

    4.   Gently place a fluffy handful of sprouts, like alfalfa, clover, mustard or a combination on the tomato. The original had alfalfa sprouts which were the food craze of the 70's.

    5.  Top with second slice of bread.  Pat sandwich gently before cutting at a diagonal.  

    6.  Eat sandwich.


    Tomato Rice Soup

     Recipe courtesy of Lena Lopez Schindler of Hungry Robin Garden

     Ingredients

    1 Onion, chopped

    2 celery stalks, chopped

    1 carrot, finely chopped

    1 garlic clove

    1 Tbs Butter

    1Tbs oil

    2 Tbs whole wheat flour

    1 1/2 c cooked brown rice

    1 quart fresh tomatoes, rough chopped

    1 Tbs brown sugar

    1 Tbs fresh basil

    1/2 tsp oregano

    2 cups chicken broth

    salt and pepper

    In a pot or Dutch oven sauté the onion, celery, carrot and garlic in the butter and oil until onion is beginning to get golden.  Stir in the flour and rice and sauté until rice is getting some browned and crispy edges.  

     Add remaining ingredients except for the cream.  Stir until the crispy bits release from the bottom of the pan.  Cover and simmer for 1 hour.

    Turn off heat. Stir in the cream.  If you are planning to freeze or reheat  some for later, do not add the cream to the whole pot.  Add to individual bowls.  

    Adapted from Hollyhocks and Radishes, by Bonnie Stewart Mickelson, 1989

  • Hungry Robin Garden

    Hungry Robin Garden

    Lena Lopez Schindler and Dick Schindler are the talented folks behind this beautiful garden. Lena started gardening the very same soil she tends today when she was a wee girl. Most memorable are the lemon cucumbers that never seemed to make it to the house, and traversing the wild gardens of you pick farms with her mother. By 3 years old Lena was peeling peaches, pears and tomatoes for canning, by 4 she was wielding the knife. Her curiosity and passion for all things seeds manifested into a commitment to seed sustainability and supporting independent seed houses. Hungry Robin Garden prides themselves on open pollinated and heirloom variety vegetables. This means you could save a seed from a tomato, pepper or squash ... plant it in the ground ... and it would bare fruit. Not the case with hybridized or sterile seed. Also, they're known to just taste better.
    Dick Schindler is a former marine who used the GI bill to attend San Francisco Art Institute for his undergraduate education, and then Stanford, with a full scholarship, for his graduate degree in painting. Dick has made art everyday for 50 years. Most recently he has started making utilitarian pieces from local urban hardwood. He has taught art from Head-Royce school in Oakland, CA to our very own Spokane Falls Community College. Most recently he celebrated a show at SFCC in the winter of 2013 and is in National private collections.
    Aside from Dick and Lena's brilliant talents and delicious produce, they are great company and a big part of what makes our Thursday Market a little bit magic. So stop on by, have a chat.

  • Kohlrabi Refrigerator Pickle

    This pickle is one that doesn't require canning. It's a matter of assembling the ingredients, putting it in the jar, and sticking it in the fridge. They keep for a bit, about a month, but frankly they're never around that long. The other nice thing about a refrigerator pickle is there isn't quite the concern about acidity and safety, because it isn't going to go through a water bath. They're a good way to start if you're new to pickling. But, that doesn't discount that it is freaking delicious. It is quite possibly my favorite pickle. Finding kohlrabi isn't the challenge that it used to be. You'd probably still be pretty hard pressed to find it in the grocery store, but at the market, it's a staple. There's a good chance you've walked past it before and wondered what the heck that giant purple (or green) alien radish was. Now you know. You can go back to Vang's Produce or Rocky Ridge Ranch and purchase with confidence. As if kohlrabi has been a staple in your house for generations. 

    Makes 1 quart

    1 kohlrabi, about 1 lb. Peeled of it's woody exterior, cut into rounds, then julienned strips

    4 radishes, cut into rounds, then julienned strips. 

    1 1/2 c rice vinegar

    1/2 c mirin

    3/4 tea kosher salt

    1/2-1 hot red pepper of choice. 

    In a small saucepan bring vinegar, mirin, and salt into a boil. Be sure salt is disolved completely. Let cool to room temperature, its important that you never put a sealed hot anything in the fridge, it's just begging for bacterial growth, rather let it cool first. Toss with remaining ingredients and pack into a quart jar, with a lid. Serve cold. Enjoy!