great day at the market!!!

i had a wondraful time at the market today...thanks to all the people who made that happen.....lot's of fun with the kids at the fountain and eating scones and jam..Mmmmm

the market and street fair

i spent most of my time at our booth at the street fair but managed to sit on the bench across from FA Farm booth and enjoyed some lunch.....can't wait to for the shade tree to get bigger for just yesterdays kind of day....it was warm!! i'm not complaining....it was a really fun day.

Pioneer days in Ferndale

i stopped in at the market before going to the booth and parade....l was lucky to be there to see Walter and Toni from FA Farm do an amazing presentation on the fava bean......

a couple photos...

pioneer days

and some recipes for the fabulous fava bean from Toni and Walter...

FAVA BEANS (TWO RECIPES)
Fava beans were enjoyed by ancient Egyptians 5,000 years ago and they continue to be a prime source of protein in the Near East and North Africa. The fava is a large, brown bean when dried. Fresh beans come in large pods with approximately five beans each. They are popular in Europe and are beginning to gain a following in the United States. Most recipes tell you to double shell the fresh beans, but the next recipe gives you two options.

BASIC FAVA BEANS

1-2 pounds favas, shelled
1-4 cloves of garlic, chopped AND/OR 1/2 cup onions, chopped
Olive oil

Version 1: Sauté the favas with garlic/onion in heated oil. The inner shells will come off in the pan - they are a light green and the favas can be eaten like that. Season with salt and pepper. Easy – they don’t need much salt.

Version 2: First shell the beans and blanche the light green favas by putting them into boiling water for 2-3 minutes. Remove immediately and rinse in cold water. Take the outer shell off each bean, so you have just the bright emerald green bean. Sauté just the inner green beans in the heated oil with the garlic for 2-3 minutes. As before, season with salt and pepper.

The second version is if you have more time or a helper is available.


FAVA BEAN/COUSCOUS SALAD

1 cup raw couscous
1 bowl shelled, blanched favas (the bright green ones)
3 green onions, chopped
Salad dressing (your choice!)

Bring one cup water with a bit of butter or oil and a pinch of salt to a boil. Turn off heat and stir in 1 cup raw couscous and stir well. Put a lid on and let it sit for 5 minutes. Fluff couscous and you're ready to add the other ingredients. Don’t put on too much dressing.

and check out their wondraful cookbook here ...oh this is gettin' fun!!!!

and this beautiful fava bean potato salad over at What geeks eat…......

Another great day!

June 21st

Opening day at the market!

Photo credit for the attached photo is Toni Lyons. Walter Haugen & Toni Lyons F.A. Farm, Ferndale

WOW!!! what a beautiful day.


more photos by Debi....


opening day ceremony.....

Farmer's Market starts may 24

the Ferndale Farmer's Market opens saturdays on the riverwalk (can't miss the fountain to the left as you get across bridge into Ferndale downtown)

F.A. Farm

had a wonderful tour with Walter on a snowey day in April.....


more video here