News & Updates

Spend locally and change the world

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Around the Table Farm, Poulsbo

Ask any of our farmers why local farming matters and you’ll probably hear similar themes. “Caring for the land”. “Better, more healthful produce”. “Connection”. You’ll also hear about supporting local.

We are firm believers in the local economy and its power to change the world”. For the Steege-Jackson family, owners of Around the Table Farm in Poulsbo, this is what it’s all about.

The Steege-Jacksons are active in the local agriculture community, internship programs, and helping grow the next generation of farmers. They’ve been farming their 5.5 acre Poulsbo farm since winter solstice of 2010. They utilize draft animals to work the soil to grow a wide range vegetable, flowers and eggs.

Just take a look at their offerings and you can see the dedication and love shine through. Yes, I’ll buy that.

 

Each transaction makes a difference

Activate your membership!
Every time you shop with Kitsap Fresh you are supporting our Kitsap farmers and building a stronger community.

Small businesses are job creators
In 2014, independent businesses created nearly 2 million of the ~3 million private-sector jobs generated, or 2 out of 3 employment opportunities.

Local business creates more jobs than mega retailers.
Spending money locally matters. 14 jobs are created for every $10 million in consumer spending at mega-online retailers. 57 jobs are created for the same amount spent locally.

Plus, it tastes better, looks better, feels better, and IS better!
What are you waiting for? Put your Kitsap Fresh membership to good use and get some love on the table.

Homemade Raw Milk Ricotta

ap ricotta

If you haven’t tried the fantastic raw cow’s milk on offer through Kitsap Fresh, you might want to. “Tastes like melted ice cream”, a friend once told me. Tempting…

If you’re not much of a milk drinker, don’t despair. Make ice cream, or a fresh veggie chowder and toss in some shellfish at the end–or not. Or, consider making cheese. Yes, you can! See below for a super easy and ridiculously delicious method for homemade ricotta.

Ricotta

Ricotta is so easy to make, and incredibly versatile. Use it as a garnish on pizza, pasta, or polenta. Combine it with a touch of sugar, lemon juice and an egg, fill a lightly prebaked tart crust and bake until slightly domed (actually, look for the “donut–a ring of doming with a slight depression in the middle), then top with fresh fruit.
Or do a kind of self-styled smørrebrød: put a dollop of your fresh cheese on a piece of good grainy bread, and top as you like. Try it with a poached egg for breakfast. Pickled or smoked fish are delish. Or with simple fresh fruit and herbs, as pictured.

Ingredients

  • 6 1/2 c whole milk
  • 1 1/2 c heavy cream
  • 2 c cultured buttermilk
  • 1 teaspoon fine sea salt

Equipment

Kitchen thermometer (a candy thermometer works fine)
Strainer with about 4 c capacity
Cheese cloth
Big bowl
Big spoon (stainless or wood)
Ladle

Set-up
Set strainer over a big bowl so that it is suspended above by a couple of inches–high enough to catch the whey that separates from the curds and to keep the two apart.

Wet the cheese cloth with clean, fresh water and wring it out. Line the strainer with 2 layers.

Process
Before you start cooking anything, follow the setup direction, above.

Combine milk, cream and buttermilk in a non-reactive pot (enameled dutch oven or stainless pot).
Over medium heat, gently bring temperature to 180, stirring, checking temperature regularly.
When temperature nears 180, you’ll notice some curdling. Stir cautiously.
When you reach 180, stop stirring, but you may gently use the spoon to see how the curds are forming.
Remove from heat and set aside at room temperature for 30 minutes, to allow the curds to strengthen.

Gently ladle the curds into the cheesecloth-lined strainer. Allow to drain until you have the consistency you like. This can take a few hours. no need to refrigerate or to help the straining process (ie: don’t press down on curds).
Transfer strained curds (cheese!) to a bowl and stir in salt and refrigerate.
The ricotta is ready to use! Good luck not eating it by the spoonful.

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Based on an adaptation of Brandi Henderson’s Ricotta recipe, as published in “Delancey”, by Molly Wizenberg.

Get the most of your green

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When you spend your hard earned green on, well, greens, you want to get the most from them. Follow these steps.

  1. Buy the best and freshest. Top notch produce from a local source like Kitsap Fresh will often last longer than grocery items that have travelled long and far to reach your table.
  2. Store them right. Greens dislike warmth and dry air, so it’s your job to keep them cold and store them dry. Always wash your leafy greens–fresh, clean water is all it takes– and dry them well. Store in a reuseable zip-lock type bag with a moist paper towel inside in your fridge’s crisper drawer.
  3. Use ’em up! Move those greens by eating them in all kinds of ways. Smoothies, soups, salads, grilled, sauteed. Yes, you can use all of these methods even for your everyday lettuce that’s gotten a bit tired for salad bowl prime-time. Plan ahead keeping these guidelines in mind:
  • Tiny greens like sprouts and baby mesclun mixes are the most perishable. Use within a couple of days.
  • Arugula and soft lettuces like bibb, butter, red and green leaf and greens like frisee last a little longer; use withing 3 maybe 4 days if stored well.
  • Crisp lettuces like iceberg and romaine, plus bitter greens (though they’re not always green) like radicchios, escaroles and endives, can easily last a week or more, properly stored.

Caramelized Fennel and Sweet, Spring Onions with Greek Yogurt

For an easy appetizer, use this as a dip for vegetables, chips or crackers. Or, use this as an accompaniment for oven roasted carrots or beets.

  • 3 tablespoons extra-virgin olive oil
  • 1 bunch sweet, spring Walla Walla onions, chopped (about 3 cups)
  • 1 bulb fennel, cored and chopped (2 cups)
  • 1 teaspoon fresh thyme leaves, plus more for serving
  • Coarse salt (kosher or sea salt)
  • 1/3 cup dry sherry or dry white wine
  • 1 container (16 ounces)  plain Greek yogurt, optionally strained to make yogurt cheese (labneh)
  • 1 small clove garlic, minced (1/2 teaspoon
  1. OPTIONAL: Strain yogurt for labneh (yogurt cheese) by placing yogurt in a non-reactive strainer (stainless, glass or ceramic) lined with a couple of layers of cheesecloth set over a large bowl (big enough so that strainer does not touch the bottom of the bowl). Mix a big pinch of salt into the yogurt, and fill the lined strainer. Bring corners of cloth together and tie. Leave the yogurt to release whey into the bowl to drain for about 12 hours, until you get a nice, sour-cream thick consistency.
  2. Heat 2 tablespoons oil over medium in a large skillet. Add onions, fennel, thyme, and 1/4 teaspoon salt. Cook, stirring often, until dark brown, about 45 minutes. (If necessary, add a splash of water to keep onions from sticking.) Add sherry and Worcestershire; cook until evaporated, about 5 minutes. Let cool completely.
  3. Stir together yogurt cheese (labneh), garlic, and 1 teaspoon salt. Spread onto a plate; top with onion mixture. Drizzle with remaining 1 tablespoon oil, sprinkle with more thyme, and serve, with chips, crackers, or crudites. Or, top servings of roasted beets or carrots with a couple of tablespoons of the yogurt, followed by about a third as much of the fennel-onion mixture.

Korean Radish Salad with Dried Strawberries and Sugar Snap Peas

IMG_0435Here’s a slightly spicy, Korean-inspired garden salad, adapted from a recipe Chef Chris Plemmons of the Olympic College Culinary Arts Program, demonstrated this week at the Bremerton Farmers Market, with farm fresh, seasonal ingredients (plus a few exotics). It is crisp, fresh, and delicious!

Radish Salad

  • 1/2 lb Radishes, cleaned and scrubbed
  • 1/2 lb Hakurei turnips (the baby white turnips)
  • 2 green onions, finely chopped

Dressing

  • 2 t Fermented Korean red pepper paste (gochujang)
  • 2 t minced garlic
  • 1 1/2 t sesame oil
  • 1 1/2 t fish sauce
  • 1 t dried shrimp (from an asian grocery)
  • 1 t sesame seeds (black & white mixed is nice, but one or the other is fine)

Garnish

  • 1 pint strawberries, dried (see right)
  • Assorted Salad Greens, like turnip greens, kale, spinach)

To make dried strawberries:
Slice berries 1/4″ thick. Place on a parchment lined baking sheet.
Bake at 200F for 2 hours. Turn over and repeat. Let cool.
Alternatively, use a food dehydrator, following manufacturer’s directions.

Directions:

  1. Combine all dressing ingredients in a small bowl.
  2. Julienne radishes and turnips to matchstick shape/size
  3. Add green onion and combine both in a non-reactive (stainless steel, glass or ceramic) bowl.
  4. Add dressing to mixed vegetables and toss.
  5. Add salad greens and toss again.
  6. Portion salad onto plates and garnish with dried strawberries. Enjoy!

Recipe courtesy of Chef Chris Plemmons, Olympic College Culinary Arts

Strawberries & Cream Biscuits

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These are delicious, if a bit messy. Once you taste them it won’t matter. Fresh berries need little handling or adornment, but baking them into a biscuit is pretty heavenly.

  • 2 1/4 cups (280 grams) all-purpose flour
  • 1 tablespoon (15 grams) aluminum-free baking powder
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 teaspoon table salt
  • 6 tablespoons (85 grams) cold, unsalted butter
  • 1 cup (about 130 grams) chopped very ripe strawberries (I quarter small or medium ones and further chop larger ones)
  • 1 cup heavy cream

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.

In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.

Cut in butter with two knives or a pastry blender (or, freeze the butter and grate it in on the large holes of a box grater) until the mixture resembles a crumbly meal with tiny pea-sized bits of butter.

Gently stir in the strawberries, so that they are coated in dry ingredient, then stir in heavy cream (use a rubber spatula to gently lift and turn the ingredients over each other). When you’ve mixed it in as best as you can with the spatula, go ahead and knead it once or twice in the bowl, to create one mass. Do not worry about getting the dough evenly mixed. It’s far more important that the dough is not overworked.

Generously flour your counter. With as few movements as possible, transfer your dough to the counter, generously flour the top of it and with your hands or a rolling pin, gently roll or press the dough out to a 3/4-inch thickness. Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass, pressing straight down and not twisting (this makes for nice layered edges) as you cut. Carefully transfer scones to prepared baking sheet, leaving a couple inches between each.

You can re-roll the scraps of dough–don’t worry about how wet the dough becomes as the strawberries have had more time to release their juice. They’ll still bake up wonderfully.

Bake the scones for 12 to 15 minutes, until bronzed at the edges and the strawberry juices are trickling out of the biscuits in places. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.

From Smitten Kitchen “Strawberries and Cream Biscuits”

 

 

Chicken Liver Mousse with Mascarpone

chicken liver mousse F&W

  • 1/4 pound bacon, finely chopped
  • 1 cup finely chopped onion
  • 1/2 tart apple, peeled, cored and finely chopped
  • Kosher salt
  • 1/2 teaspoon minced thyme
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon sweet paprika
  • Pinch of grated nutmeg
  • Pinch of cinnamon
  • 1 stick plus 2 tablespoons unsalted butter, softened
  • 1 pound chicken livers, trimmed and patted dry
  • 2 tablespoons bourbon
  • 1/2 cup mascarpone

Instructions:

  • In a large cast-iron skillet, cook the bacon over moderate heat, stirring, until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer to a bowl; reserve for another use.
  • Add the onion, apple and a generous pinch of salt to the skillet and cook over moderate heat, stirring, until starting to brown, 8 minutes. Stir in the thyme, pepper, paprika, nutmeg and cinnamon and cook until fragrant, 1 minute; transfer to a food processor.
  • In the skillet, melt 2 tablespoons of the butter. Season the livers with salt and cook over moderately high heat, turning, until barely pink inside, 4 minutes. Add the bourbon and simmer for 1 minute. Scrape the livers and any juices into the processor; let cool.
  • Add the mascarpone and remaining stick of butter to the processor and puree. Press the mousse through a fine sieve and season with salt; spread in a serving bowl. Press a sheet of plastic wrap onto the surface. Refrigerate for at least 2 hours or up to 2 days; serve at room temperature.

    Recipe from Food & Wine “Chicken Liver Mousse with Mascarpone”, by Portland Meat Collective founder Camas Davis.

Raw Kale Salad with Lentils and Peach Vinaigrette

hillcrest kale

  • 2 bunches kale, center ribs and stems removed, washed, dried, and chopped finely
  • 1/4 cup olive oil
  • 1/4 cup peach or apricot preserves
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2tablespoons Freshly squeezed lemon juice
  • 1/2 teaspoon sea salt
  • 1 pinch black pepper
  • 1 cup Puy or beluga lentils, (substitute brown lentils if they’re what you have), rinsed and picked over
  • 1 cup red cabbage, shredded
  1. Whisk together olive oil, preserves, apple cider vinegar, lemon juice, sea salt, and black pepper.
  2. Turn kale into a large mixing bowl, and massage 6 T of the dressing into the salad. You’ll need enough dressing for the salad to be well coated and start taking on a “wilted” texture. Set aside.
  3. Place lentils in a small saucepan with enough water to cover them by 3-4 inches (approximately 2 1/2 cups). Bring water to a boil, then reduce heat, add a pinch of salt, and let the lentils simmer for 20-25 minutes, or until the lentils are tender but not mushy.
  4. Allow lentils to cool slightly and add them, along with the cabbage, to the kale, and add another 2 T vinaigrette. Use hands to combine. Add extra dressing as needed, and season to taste.

Slightly adapted from FOOD52 “Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette”

Orzo with Sausage & Broccoli Rabe

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2 T extra virgin olive oil
8 oz Broccoli rabe cut leaves into strips and flowers, into 1″ pieces
1/4 t salt
4 garlic cloves – sliced thin
1 lb Italian sausage (hot if you like spicy!!; omit for meatless)
2 1/4 cups chicken (or veg) broth
1 1/4 cups orzo pasta
1/4 cup dry white wine
1/2 cup thinly sliced peppadew peppers (or other hot peppers of your choice)
1/3 cup grated parmesan
Heat 1 T oil in a 12″ nonstick skillet over medium-high heat until shimmering. Add broccoli rabe and salt, cover and cook until wilted, about 2 minutes. Stir in half of garlic and continue to cook uncovered until broccoli rabe is tender / fully wilted. Transfer to plate and tent with foil.
Heat remaining 1 Tbsp oil in now empty skillet over medium-high heat until shimmering. Add sausage and cook until browned, about 3 minutes. Add remaining garlic and cook until fragrant, about 30 seconds.
Stir in broth, orzo and wine and bring to a boil. Reduce heat to medium, cover and cook until orzo is al dente and nearly all liquid has been absorbed, about 6-8 minutes.
Sprinkle broccoli rabe, peppers and parmesan over top. Serve immediately.
Recipe contributed by Linda at Rainbowzen Farm. Thanks Linda!

Spring Radish Salad

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  • ounces radishes
  • 1tablespoon toasted pumpkin seed oil, or another flavorful nut oil (hazelnut or walnut)
  • tablespoon olive oil
  • teaspoon good cider vinegar
  • 1/4 cup finely chopped fresh herbs, like cilantro, chervil, or parsley, plus more for garnish
  • Freshly ground pepper, to taste
  • Sea salt, to taste
  • 1/4 cup toasted pumpkin seeds, plus more for garnish
  • A few pinches smoked salt, or truffle salt (optional)
  • teaspoon chopped chives
  1. Toast pumpkin seeds in a dry pan; set aside to cool
  2. Slice firm, crunchy radishes very thinly. Use a mandoline one step up from paper-thin. Place in bowl
  3. Drizzle radishes with oils and vinegar and toss. Add salt and pepper and taste. Make sure not to add too much salt, as you will add truffle salt at the end.
  4. Add chopped chervil and pepitas, Toss. Arrange on plate/bowl and sprinkle with a big pinch of truffle salt
  5. Garnish with chervil, chives, pepitas, and chive blossoms, if available