Hear ye, Hear ye Home Jam, Jelly Makers, and Bakers!

This just in from the Washington State Department of Agriculture…

OLYMPIA – Jelly producers across the state applauded last year when the Legislature adopted the Cottage Food Act. The law legalizes the sale of low-risk foods made in the home, allowing potentially hundreds [...]]]>

Hear ye, Hear ye Home Jam, Jelly Makers, and Bakers!

This just in from the Washington State Department of Agriculture…

OLYMPIA – Jelly producers across the state applauded last year when the Legislature adopted the Cottage Food Act. The law legalizes the sale of low-risk foods made in the home, allowing potentially hundreds of new small businesses into farmers markets and other direct-sales venues.

Up to this point, all foods intended for sale to the public were produced in licensed commercial kitchens. This requirement was seen as a barrier to some small businesses, especially in rural areas where commercial kitchens were not available for rent.

Since the law was passed, 250 home-based businesses have expressed interest in applying for a Cottage Foods license. The Washington State Department of Agriculture (WSDA) estimates that more than 1,000 Washington businesses may eventually apply for the license. Oregon, which enacted a similar law, has around 800 licensed cottage food operations.

“The interest in this new license has been astounding,” said WSDA’s Kirk Robinson, assistant director for food safety and consumer services. “Working with our applicants, we’ve developed a common-sense approach in helping these new home-based food businesses open their doors, while protecting the public from food-borne illness. We’re excited about working with these new operations.”

WSDA spent several months meeting with interested bakers and others to write the rule necessary to implement the law. The draft rule, now available for review, stipulates which foods may be produced, the required licenses and inspections, as well as labeling requirements.

Products allowed for sale under the draft rule include: breads, cakes, cookies, granola, nuts, jams and jellies, and other low-risk products. All recipes should have a cook step to prevent the spread of food-borne illness or be made from shelf-stable ingredients.

Prohibited products include: meat jerkies, poultry, seafood, canned or processed fruits and vegetables, fresh juices, pickles, dairy products and other higher-risk foods.

Under the law, gross sales of cottage food products may not exceed $15,000 per year. Only direct sales to consumers are allowed; mail order or internet sales are not permitted.

Cottage food operations will be inspected annually by WSDA. Operators must have a food worker card from the local health department, a requirement typical for restaurant workers. Homes not on a public water supply must test their water for bacterial contamination. Costs to the business to meet all requirements should range from $230 to $290 per year.

Operations must implement acceptable sanitary standards. Food contact surfaces and floors must be smooth and easily cleanable. Pets and children under 6 must be excluded from the kitchen when food is being prepared.

Written comments on the draft rule can be submitted to jcarlson@agr.wa.gov. WSDA will conduct a public hearing at 1 p.m. on May 22 in Room 172, Natural Resources Building, 1111 Washington St. SE, Olympia.

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WSDA is on YouTube, Facebook and Twitter

There are many things to love about VIGA; we’re a group who embraces learning, community, and supporting local island agriculture and each other. So you’ll understand our mixed feelings when one of our favorite farmers (and VIGA members), Chandler moved away to Walla Walla, Washington to [...]]]> Joel and Chandler taking a breather

There are many things to love about VIGA; we’re a group who embraces learning, community, and supporting local island agriculture and each other. So you’ll understand our mixed feelings when one of our favorite farmers (and VIGA members), Chandler moved away to Walla Walla, Washington to follow his dream of farming with horsepower, the old-fashioned kind with hooves, halters and built-in fertilizing capabilities.

Chandler, who is apprenticing at Welcome Table Farm, shares his learning curve, triumphs and reflections on his blog: Between Ourselves and Our Land.  We wish Chandler and his fellow farmers at Welcome Table Farm kind weather, easy till and congenial beasts, and we look forward to following Chandler’s awesome adventures in pursuit of traditional farming practices.

Oh, and one more thing, should anyone on Vashon have 20 acres available for Chandler and his horses to farm, we may just be able to tempt him back to the island.

Horse power provided by Registered American Belgian draft horses

   Issue No.  092 April 27, 2012  

A few words from the Rebecca, the Market Manager:

Have you ever noticed how, no matter the size of a person’s home, the place everyone congregates [...]]]>

Issue No.  092 April 27, 2012   A few words from the Rebecca, the Market Manager: Have you ever noticed how, no matter the size of a person’s home, the place everyone congregates is always the kitchen? Why is that? Because the kitchen is where we all know we’ll find the most fundamental form of nurturing – food. So, when we ponder the importance of that fact, how is it that we allow less than nurturing foods to dominate the plateau? A giant bowl of processed vegetable matter and additives, an ice chest overflowing with chemically laden sugar water, a platter of protein so far removed from the donor animal’s origins it becomes a mockery of the sacrifice that poor creature has made. Chips, pop and Corporate Processed Meat – ubiquitous fare in American entertaining…. Hmmmmm… Let’s ponder the reasons, aside from a growling stomach, that we’re drawn to the kitchen. Let’s get back to making the kitchen a truly nurturing – and nourishing – place. A place that lets us know we’re loved, where we know we’re safe, a place where we’re going to taste something that goes to a place of memory. Let’s serve food from this beloved place in our homes that is real food – food that is grown with love and care on a farm probably just around the corner from your own home. You will find that beautiful, honorable food every Saturday – at the Vashon Farmers Market.  Here’s what’s on offer this week at YOUR Farmers Market.

Our Member Growers!

Michelle Crawford from Pacific Potager

•  Pacific Potager will come laden with TOMATO STARTS – 64 varieties! The most ever… “hardened off” and ready for a very promising spring growing season. Among those (with a terrible name) is the Bloody Butcher tomato, which is an English heirloom, 55 days to maturity, AND tastes very good. They’re also bringing spring vegetable starts, a good selection of pea packs (it is not too late!) that will plant a 10 foot row, (don’t be caught without sweet fat pea pods in the summer garden!), salad and other greens, spicy wild arugula, and hopes for a good summer.

• Pacific Crest has treats for produce lovers: plenty of greens! Including salad, kale, chard, arugula, spinach, pac choi and sorrel, plus more tasty turnips and radishes, and the spring favorite, rhubarb. For folks interested in planting their spring garden they’ll have herbs, edible flowers and other ready-to-plant goodies.
• Calypso Garden will have bunches of sorrel, kale, collards and chard, fresh mixed sprouts and salad mix with over 25 greens, and a few other veggies. The table will be graced by glowing mini and large spring bouquets, with tulips to die for, along with Zilla’s exquisite Pine needle baskets.
• Judd Creek Nursery will be there with a wide assortment of native plant starts.
• Happy Apple Farm comes bearing, as always, elegant and delicious eggs.
• Greenman Farm will have mixed kale, kale florets, rainbow chard, Italian flat-leaf parsley, sunchokes, farm fresh eggs, sweet little overwintered fennel, green onions, leeks and plenty of recipes to go with all of them. PLUS, they’re bringing farm crafts back: upcycled “feed” tote bags, hand-knit hats & scarves, and beautiful veggie watercolour greeting cards.
  

  Zilla Copper from Calypso Gardens.

• Sun Island Farm will bring a bounty of radishes, Asian greens, kale, kale rapini, sun chokes, and turnips.
• Langley Fine Gardens will have starts starts and more starts!
• Midlife Crisis Farm will be bringing USDA lamb, grass fed ground beef and more of that delectable ginger pear pork sausage.
• Quality Seafood will be there with salmon and halibut from nearby waters.
• Vashon Winery (which for all intents and purposes is also a FARMER, growing their own apples for cider and harvesting several acres of grapes for their wine) is sampling 2007 Semillon, 2009 Pinot Noir, 2007 Cabernet Sauvignon, and Tramp Harbor Red.
• IN THE FARM CO-OP booth you’ll find the most beautiful leeks, salad greens, cilantro, mustard greens, kale, chard, and EGGS EGGS EGGS!! The chickens have taken Mother Nature at her word, and are producing like crazy. Egg Salad, quiche, soufflé’, custard – make ‘em all! There’s nothing- NOTHING! – like an honest farm fresh egg.
• Wolftown will bring their lovely wool fleeces, yarn and wool clothing, books, a spinning demo and possibly a visit from Admiral Byrd or Boo the Owl.

Hedy from King Caramel

• The VIGA Pastry Booth features delectable treats and fresh coffee from Cafe Luna.
• Anu Rana’s Healthy Kitchen is a hit with their gluten free, and guilt free, cookies and snacks. Try a sample!
• King Caramels sets the bar high with Hedy’s latest connoisseur caramels.
• Cliff’s Beer is the coolest new brew in town. Delicious handmade beers that always sell out early

 AND FROM THE STUDIOS

Start your Studio Tour at our Farmers Market! Our talented Market artisans offer everything from hand-hewn wooden kitchen implements, to, elegant jewelry to wacky handbags made from vintage album covers, among many other treasures.

• A visit to Mariposa will have you coming away ORGANIZED…That’s how you will feel when you tote your new Garden Journal out to your vegetable patch. The vinyl covers keep it dry; there’s a plastic sleeve to carry your seeds; a garden layout page; and plenty of room to make plans and record activities, observations, and ideas. $5.00 from each Garden Journal purchased at the Saturday Market goes to VIGA’s EBT Matching Program!
• Have you tried Bliss Organix’s Pure and Simple Moisturizer? Everyone loves it, and it’s their best seller
  

  Rex Morris Master Knife Sharpener

  after their Argan Anti-Aging Serum. It’s not greasy, it protects beautifully, it’s full of the highest quality organic skin nourishing botanical oils and makes your skin feel smooth as silk!

•  KB and Paula join us with elegant glass and metal vases, handmade woodcraft works of art and gorgeous drums – a must stop booth on anyone’s Studio tour.
• TREENWARE features “Second Chance” wood – i.e., spoons carved from wood “salvaged” from storms, pruning, selective thinning, etc. No trees are cut solely for the purpose of carving those spoons. Each spoon is an instant heirloom.
•  NANCY CONNELLY is returning to the market this week with her whimsical recycled birdbaths
•  Cosmic Cove conjures up the Age of Aquarius with their kaleidoscope of tie-dyed fashions.

•  Rosie Bones makes all the dogs feel like they’ve gone to heaven, with whole food dog treats, this Saturday once again offering the very popular chicken feet!

  They are high in omega 3′s and 6′s and are a natural source of glucosamine and condroitin.

•  Rex Morris will be there to put a razor sharp edge on your knives.
• Empty Nest Studio brings a dazzling array of handmade jewelry.
• David Earle will bring his gorgeous turned wood bowls
• Don’t forget to bring any of your unused prescription medications to the Farmer’s Market this week. Look for the VARSA booth.
• Shape Up Vashon will be there whipping everyone into – well, SHAPE!
• And Mother Nature will be bringing SUNSHINE – again!”’

Subscribe to Our Newsletter – Click Here!!	Vashon Farmers Market      Saturdays, 10 am-2 pm      on the Village Green    17519 Vashon Hwy SW, north of Bank Rd. Click for map and directions

Our SUN Sponsors, whose logos appear below, help underwrite the things that make the Market special each week: Live music, educational and outreach materials, SUNSHINE every Saturday…. You wondered how we were able to afford all those Sunny Day orders, didn’t you? Well, now you know. And that’s why we call them SUN sponsors.

Forward email This email was sent to ctr6@centurytel.net by farmersmarket@vigavashon.org | Update Profile/Email Address | Instant removal with SafeUnsubscribe™ | Privacy Policy.   Vashon Farmers Market | The Village Green | Vashon Hwy and Bank Rd | Vashon | WA | 98070

Hollywood may announce the Oscar nominees and New York, the Tony Awards, but Vashon Island hosts and boasts the yearly release of the Ultimate Tomato Plant List by Michelle Crawford at Pacific Potager Farm. Michelle knows her toms and these are her picks, all of which [...]]]>

Azoyochka- 70 days, HL, I, 8 oz., delicious Russian yellow beefsteak

Big Beef- 70 days, I, full-flavored beef steak

Black Krim- 70 days, HL, I, 12 oz, mahogany, rich spicy taste

Black Prince- 70 days, HL, I, Siberian, 8 oz., some spice, rich

Brandywine- 85 days, HL, I, Amish, huge, best in greenhouse

Carmello- 70 days, HL, D,    delicious 8 oz. French fresh mkt. variety

Caspian Pink- 75 days, HL, I, Russian “brandywine”, delicious

Celebrity- 70 days, D, 8 oz. fruits, reliable and good tasting

Cherokee Purple- 75 days, HL, I, rich, large, pink-purple

Cosmo Volkov- 65 days, HL, I,      large early Russian red, tasty

Dagma – 70 days, I, HL, lg. yellow and red bi-color with rich fruity taste

Dona- 65 days, HL, I, 4-6 oz., French mkt. variety, tasty

Early Girl- 60 days, I, 4-6 oz., reliable and popular

Golden Girl- 70 days, D, 8 oz. gold, sweet, dense, creamy

Gold Medal – 75 days, HL, I, lg. yellow sweet, low acid, blushed red

Green Zebra- 70 days, HL, I, 4 oz., green with stripes, zippy

Legend- 65 days, delicious blight resisitant NW red from OSU

Magnus- 70 days, HL, I, 6 0z., dark pink from the Livingston Collection

Margo- 70 days, D, 6 oz. disease resistant, French fresh market red

Marmara- 75 days, I, similar to Marmande but more prolific, French fresh mkt., 5 oz. red

Moskvich- 60 days, HL, I, 4-6 oz. Siberian red, rich and early.

Momotaro- 70 days, I, favorite tomato from Japan, pink, medium

Nyagous – 70 days, HL, I, 6oz round black fruit that is sweet, rich and complex

Old German- 75 days, HL, I, large Amish with yellow and pink streaked fruits, rich taste, beautiful

Oregon Spring- 60 days, D, large early red for cool springs

Rose de Berne- 75 days, HL, I, 8 oz. juicy Swiss pink fruits

Royesta- 70 days, I, 6-8 0z. red European fresh mkt. variety

Siletz- 60 days, D, large early slicer for PNW

Stump of the World – 80 days, I, HL, from Quisinberry collection, smaller and more productive than Brandywine

Super Fantastic- 70 days, I, well-balanced flavor, large, red

Taxi- 65 days, D, 4 oz. yellow, low acid and early

Valencia – 75 days, HL, I, bright orange large fruit with rich taste

SALAD & SAUCE TOMATOES

Amish Paste- 80 days, HL,I, large, dense, sweet for sauce, wispy foliage

Black Plum- 70 days, HL, I, Russian, sauce, dry, or fresh

Bloody Butcher- 55 days, HL, I, early small 4 oz., good tasting fruit to start things off…

Flamme- 70 days, HL, I, orange, French, sweet and fruity, beautiful

Grushovka – 65 days, HL, D, early Siberian with 3” long egg shaped fruit, small plant

Green Sausage – 75 days, HL, D 4’ green striped paste tomatoes

Indigo Rose – 75 days, I, from Oregon state, deep purple blue exterior, 2” round fruit are ‘plummy’

Japanese Black Trifele- 80 days, HL, I, pear-shaped, meaty for sauce, good for canning

Juliet – 60 days, I, 2” red oval fruits, prolific, for salad, sauce, or drying

Lime Green Salad- 60 days, D, 3 oz. chartreuse fruit, delicious

Matina- 60 days, HL,I, rich tasty red, German, 2-4 oz. fruits

Milano- 60 days, I, San Marzano type but much earlier!

Patio- 70 days, D, thick rugose foliage, 2 ft. plants for pots

San Marzano- 80 days, HL,  I, traditional meaty sauce tomato

Spring Shine – 70 days, I, a canning alternative to Early Cascade

Stupice- 60 days, HL,I, early Czech variety for salads

Sunset Falls – 65 days, D, orange and yellow striped fruit on pendant plants for containers and hanging baskets

Tigerella- 60 days, HL, I, red with stripes, juicy, cute

CHERRY TOMATOES

Black Cherry- 65 days, I, complex,rich black tomato taste in a cherry

Cherry Baby Currant- 70 days, I, good tasting red currant sized fruits

Frosted Green Doctors – 75 days, I, small and sweet green cherries on long trusses, via Amy Goldman

Galina – 75 days, I, HL Siberian yellow cherry, with sweet rich taste

Gardener’s Delight- English heirloom, large cherry, good tomato tasteGrape- 60 days, I, red grape oval tomatoes kids love

Green Grape- 70 days, D, delicious chartreuse ovals

Matt’s Wild Cherry- 60 days, HL, I, wild plant with small, very sweet intense

Rosalita- 60 days, I, rosy pink grape tomato, cute

Sun Gold- 60 days, I, bright orange fruits, an island favorite

Sun Sugar- 60 days, I, much like Sun Gold but crack resistant

Sweet Chelsea- 65 days, HL, I, jumbo, sweet red cherry, fruits in clusters

Sweet Million- 65 days, I, red prolific, sweet, crack resistant

Tumbling Tom Red- 70 days, D, cascading plant for baskets or pots, sweet red fruit

Yellow Pear- 70 days, HL, D, cute, pear-shaped fruit

These starts available at the Vashon Farmer’s Market and at our self-serve farm stand on the south end of the island off Vashon Hwy at 279^th!

• Key – HL- heirloom variety
• I- indeterminate variety (grows a large plant)
• D- determinate(grows a more compact plant)

Jewelry by Farmers Market artisan Sheree Tomoson

   Issue No.  091 April 20, 2012  

A few words from the Rebecca:

Issue No.  091 April 20, 2012   A few words from the Rebecca: We’ve had two incredibly beautiful Saturdays to start the season, and now the promise of another to come. With the sunshine has come record sales for this time of the year, and new people making the market part of their weekend. Sales are critical to our vendors’ survival, but central to the Market’s existence is the implicit partnership between our customers and our vendors. Within that alliance, it is our mission to bring you a market experience that nourishes both your body and mind, and we will carry that mission through the year in everything we do. Education will be a large component of our Market mission this year. We want every person on the island to know why we are here and learn how the Market’s presence in the community serves to enrich everyone’s lives. So, as the weeks unfold, look for new informational treasures throughout the Village Green – we’ll call it “Market Food For Thought” – and take home not just treasures from our farms and studios but delicious nuggets of wisdom, too! Here’s what’s on offer this week at YOUR Farmers Market.   From our Farmers

•  Wolftown promises wool fleeces, yarn and wool clothing, books, a spinning demo and a visit from Admiral Byrd or Boo the Owl.
• Hilltop Gardens has abundant kale – great for juicing, braising, salads – a food group all its own!
• Plant starts from Fieldstone flowers
  

  Karen Biondo with Fresh veggies in the Vashon Farm Co-op Booth.

• Pacific Crest Farm will have a resplendent display of salad, arugula, kale, radish. mustards, choi, rhubarb, rapini, parsnips and onions. Oh and herbs and edible flowers starts
• Calypso Gardens will feature stunning spring bouquets alongside exquisite new pine needle basketry.
• Happy Apple Farm comes bearing elegant eggs.
• Greenman Farm will feature mixed kale, kale florets, rainbow chard, Italian flat-leaf parsley, sunchokes, farm fresh eggs, sweet little overwintered beets and plenty of recipes to go with all of them. And, they’re bringing back their farm crafts: upcycled “feed” tote bags, hand-knit hats & scarves, and beautiful veggie watercolour greeting cards.
• Sun Island Farm will come bearing radishes, Asian greens, kale, kale rapini, sun chokes, and turnips.
• Langley Fine Gardens will bring starts galore
• Midlife Crisis Farm will be bringing USDA lamb
• Quality Seafood will be there
• Pacific Potager will bring a luxurious lineup of starts and spring produce, including kales from around the world: Russian, Tuscan, Scotch… Michelle says it’s a great week to plant a garden.
• Vashon Winery (which for all intents and purposes is also a FARMER, growing their own apples for cider and harvesting several acres of grapes for their wine) is sampling 2007 Semillon, 2009 Pinot Noir, 2007 Cabernet Sauvignon, and Tramp Harbor Red.
• IN THE FARM CO-OP booth: Cornerstone is bringing eggs. Peterson Farm is bringing potatoes (purple, red and yellow), golden raspberry starts, cabbage buds and flowers, and nettles with recipes for cooking them. (Also, we’ll probably more leeks, mustard greens, cilantro and chard from various vendors who brought them last week.)

• You’ll find handmade artisan soaps and delicious body products from Rainy Day Garden
  

  Sherri Mask from Rainy Day Garden

• There’s a fresh new Bliss Organix product: Orange Mint Bliss salt scrub for bath.
• Mariposa is bringing lovely Garden Journals and paper artistry.
• KB and Paula join us with elegant glass and metal vases, handmade wood artworks and gorgeous drums.
• Rex Morris will be there to put a razor sharp edge on your knives.
• Empty Nest Studio brings a dazzling array of handmade jewelry.
• Made in Paradise will rock the market with stone lamps, flint chimes and other works created from hand-quarried rocks and stones.
• David Earle will bring his gorgeous turned wood bowls
• Treenware will bring their wooden kitchen implements

• Zamorana comes back to the market again this week with their mouthwatering, AUTHENTIC south-
  

  Mexican Food from the Zamorana Food Truck.

  of-the-border cuisine.

• The VIGA Pastry Booth features delectable treats and fresh coffee from Cafe Luna.
• Anu Rana’s Healthy Kitchen is a hit with their gluten free, and guilt free, cookies.
• King Caramels sets the bar high with Hedy’s latest caramel inventions. No one goes home hungry from the Market!
• Cliff’s Beer will be there with their handmade beers
• Rosie Bones makes all the dogs feel like they’ve gone to heaven, with organic canine treats.

Subscribe to Our Newsletter – Click Here!!	Vashon Farmers Market      Saturdays, 10 am-2 pm      on the Village Green    17519 Vashon Hwy SW, north of Bank Rd. Click for map and directions

Our SUN Sponsors, whose logos appear below, help underwrite the things that make the Market special each week: Live music, educational and outreach materials, SUNSHINE every Saturday…. You wondered how we were able to afford all those Sunny Day orders, didn’t you? Well, now you know. And that’s why we call them SUN sponsors.

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VIGA is delighted to sponsor a screening of the film Queen of the Sun: What the Bees are Telling Us at the Vashon Theatre.

The suggested donation is $5 per person and the proceeds will support the EBT Market Buck Match [...]]]> Join VIGA and friends at the Movies Sunday, April 29 at 1:30 p.m.

VIGA is delighted to sponsor a screening of the film Queen of the Sun: What the Bees are Telling Us at the Vashon Theatre.

The suggested donation is $5 per person and the proceeds will support the EBT Market Buck Match program.

Watch the trailer below and join VIGA and your friends for this special viewing of an exceptional film.

The Vashon Farmers Market welcomes spring with its opening day on Saturday April 7, from 10 a.m. to – 2 p.m. at the town’s Village Green.

Join us this and every Saturday for the freshest produce, friendliest smiles, sweetest confections, craftiest crafts and most [...]]]>

Farmers Market Opening Day Is Saturday April 7, 2012

The Vashon Farmers Market welcomes spring with its opening day on Saturday April 7, from 10 a.m. to – 2 p.m. at the town’s Village Green.

Join us this and every Saturday for the freshest produce, friendliest smiles, sweetest confections, craftiest crafts and most delectable foods on the island.