Bellevue Farmers Market: Bad News, Good News Edition

If you're like me, you always want to get the bad news over with first. But, take heart, in the instances I am about to share with you, the good news almost always outweighs the bad.

THE BAD NEWS: First off, there is a terrible drought crippling the Midwest that promises higher food and fuel prices. We had some friends visiting from Indiana, and they reported on the endless heat and wilted fields of corn. If you want to lay eyes on some pictures, Forbes ran this photo essay recently. So if you love your frozen and canned corn, your high fructose corn syrup, your ethanol, and your countless other corn products, there are rough times ahead.

Our apologies to the Midwest

THE GOOD NEWS: Washington corn is looking and tasting great! My in-laws brought us a dozen ears from around the Tri-Cities area, and they were beauties. Full-grown ears with sweet, crisp kernels. Not unlike the ones I saw for sale at Alvarez Organic Farm (Thurs and Sat). Get your hands on about 3-4 ears and try the following recipe. You will not be sorry.

Slow-Cooker Corn Chowder (modified from a recipe found in Not Your Mother's Slow-Cooker Cookbook--Market ingredients marked with an "*.")

1 Tbsp butter
1/2 of a large Walla Walla Sweet onion, chopped*
3 ribs of celery, chopped
3 large carrots, chopped*
2 cups chicken broth
1 small bay leaf
1/8 tsp paprika
1 tsp dried thyme or 1 Tbsp chopped fresh
1/4 tsp ground pepper
1/2 tsp salt
2 cups milk (I used whole milk)
about 3 cups fresh corn kernels, cut off the cobs*
1-2 cups diced cooked Polish Sausage from Skagit River Ranch* (ours was leftover from a barbecue, so it imparted a lovely smoky flavor)

In a medium skillet, melt the butter over med-hi. Add onions, celery and carrot and cook until the onion is transparent and browning. I dislike crunchy onions in soup, so I do this about 5 minutes. Transfer to slow cooker and add all ingredients EXCEPT milk, corn, and sausage. Cover and cook on LOW for 5-6 hours.

Add the milk, corn and sausage. Stir. Cover and cook on HIGH another hour. Adjust seasonings.


THE BAD NEWS: No sampling of alcoholic products at our Market.

(L to R) Pinot Grigio, Viognier, Red Table Wine, & Red Dessert Wine

THE GOOD NEWS: You won't be sorry if you give those products a try! I've posted before about my deep, deep love of Rockridge Orchards' Quarry Stone Hard (Apple) Cider, and at the Saturday Market we now welcome Wilridge Winery. Wilridge is a family-owned operation with organic grapes grown outsideYakima and a tasting room at the Pike Place Market. While the selection may vary from week to week, Megan chose her recent favorites this time out. For your next meal on the patio, check out the Pinot Grigio and Viognier, two crisp whites with green apple notes and a hint of pear. If you're grilling steak, try the award-winning Red Table Wine. Or the Dessert Wine with some dark chocolate.

THE BAD NEWS: Razey's Orchard reports that Bing cherry season is drawing to a close.

THE GOOD NEWS: We still have another couple weeks of Rainiers and still longer of such varieties as Lamberts and Sweetheart. Binge while you can!

THE BAD NEWS: I locked my keys in the car at the Saturday Market and had to borrow a Market volunteer's cell phone to summon my understandably irked husband.

THE GOOD NEWS: Before I could get a hold of him, I thought I would have to walk home, bag of iced Loki Salmon, hunk of Samish Bay Ladysmith with Chives, and all. It was very hot on Saturday, if you recall, so to prevent possible heatstroke I stopped at The Juice Box and ordered their "most fruity" option, the RPP. This freshly prepared juice concoction featured sweet red bell pepper, pineapple, key lime, and coconut water. Delicious and refreshing. Next up I want to try their "Julius," which I heard them recommend to a mom as something her kids would like. Before I could even finish my treat, my hub called, and I was spared the long trek.

THE BAD NEWS: Economic times are tough (duh).

Lori, naming names

THE GOOD NEWS: Farmers markets march onward, growing in number by nearly 10% last year, according to Reuters. This is made possible by eaters like you, committed to good food and community, and wonderful folks like the Bellevue Farmers Market sponsors, which Director Lori Taylor spent time calling out and thanking last Thursday. Thank you again, sponsors and Marketgoers, for making our wonderful Market possible!