Hip hip hooray--the Thursday Bellevue Farmers Market opens in just over three weeks! Hope you've already marked your calendar for May 10, 3-7 p.m., in First Presbyterian Church of Bellevue's parking lot (last year's location). Opening Day is certainly on mine--in ink and highlighted.
Some exciting news about this season:
- Welcome back to Rockridge Orchards! My mouth waters, just thinking about one of their cold apple ciders on a hot summer day. Their web page highlights ciders, vinegars, produce, wine, and honey, so I can't wait to see what they bring. I'll definitely have more on the blog about them when we open.
- Snohomish Pie Company joins us Thursdays! Not to be confused with the luscious Snohomish Bakery (who, thank heaven, will be returning on Saturdays), the Snohomish Pie Company specializes in--you guessed it--pies. All I can say is, those folks in Snohomish really do know a thing or two about baking.
- Millingwood Organics of Lake Stevens will bring eggs on Saturdays, to the relief of us marketgoers who arrive too late on Thursdays!
- If you're a fan of Tieton Farm & Creamery's subtle, tasty goat and sheep's milk cheeses from last year's Saturday Market, be aware that they're moving to Thursdays. Don't be caught out for that weekend cheese tray...
More news to follow, as we get closer!
Last week I visited the in-laws in Richland, Washington, and was thrilled to see this article in their Tri-City Herald about Washington asparagus farmers.The very first Washington asparagus is being harvested as we speak, people! The paper reports about 100 asparagus growers in our state, with 70% of them in Benton and Franklin Counties (where Richland and my in-laws can be found). The article's worth a read. As a non-farmer, I had no idea that asparagus is the most labor-intensive crop to harvest. It must be done by hand, as the worker with a pack strapped on him stoops over to whack each stalk with a knife. (My father-in-law confirmed this, having grown up in Dayton, Washington, which used to be Ground Zero for Green Giant Asparagus.) Not only is the work hard, but the same field can be cut up to 65 times in a season! Bring it on, I say. Love the stuff.
Happy 2nd half of April to you all.
