Tuesday, November 25, 2008

Market Day!! WOOHOO!! 11/23/08

You all know how much we love going to the farmers market on Sundays.  To be more specific, we love going to the Ballard Farmers Market because we have grown to be friends with so many of the farmers.  This Sunday was particularly exciting because it was our trip to pick up the fixin's for our Thanksgiving dinner.

We really enjoy sharing with our home with our friends and Thanksgiving signals the start of the holiday season for us.  It's time to fling open the pantry doors and be thankful for the bounty the Earth has assisted us with this year and it's also time to be thankful for the farmers who worked so hard so we could have real, good food.

So, without further ado... We bring you Market Day for Sunday, November 23, 2008.  Enjoy!
Starting on the left and moving across the table...  by the way, please note Atlas trying to get into the picture from under the chair in the lower right hand corner.  It's like a game of Where's Waldo.

Yes, that's one HUGE bag of carrots from Oxbow Farms.  You'd have to taste them to understand why it seems perfectly reasonable to buy a seven pound bag of carrots.  They are also fairly easy to store for a month or so in the fridge as long as you don't let a lot of moisture get to them.  Besides, right now we're eating them like candy around here.  In addition, they are a welcome addition to all of our soups, stews and casseroles right now.

Also from Oxbow Farms, one Long Island Cheese Pumpkin.  Adam told us about this heirloom when we were looking for butternut squash.  Says they make everything from pies to soups and anything else you can imagine.  Apparently they are very versatile and we can't wait to try this beauty.

Whole, raw milk from Sea Breeze Farms on Vashon Island per our usual weekly purchase.  Again, nothing goes better in my morning coffee and Jason just loves cooking with it.

Leeks from our little flower stand.  No idea where they are from yet because they always just smile and nod.  It's enough because there is still that connection.  We'll find out who they are eventually and let you now.

Eggs from Skagit River Ranch.  Yes, there was more than that from George and Eiko this week but we'll get to that later in this post.  No scrolling down and peaking!!  hehehe...

Garlic, yellow onions and brussel sprouts from our friends at Sidhu Farms.  We're roasting the brussel sprouts for Thanksgiving and then tossing them with Jason's Free Berry Vinegar and feta cheese.

A few pounds of potatoes from Olsen Farms.  Again, we are using the Viking Purple potatoes this week.  Just a wonderful all-purpose potato that makes its way into most of our meals in one form or another.

River Valley Ranch feta and ricotta curds are in the little round tubs.  Can't wait to see what Jason's going to do with the ricotta this week.

Lacinto Kale and Chard from Oxbow Farms as well.  Jason cooked some of the kale up tonight with caramelized onions and garlic to accompany his famous meatloaf recipe.  YUMM!!

Two jugs of cider and one heck of an overflowing box of apples.  Of course where else could that have come from but Rockridge Orchards.  Once again, Judy came through for us after a quick call on Saturday late afternoon.  On Sunday we picked up our usual jugs of cider and that MOUND of apples destined to become more apple sauce, dried apples, apple butter and canned apples for pies and cobblers.


Here's another shot of the same table but this time Hera had to get in on the action from her usual perch on the arm of the couch.  Such an attention hog... LOL


And here's the big catch of the day....
TAADAA!!  From Skagit River Ranch... our 22 pound turkey.  No, we don't really think we need a 22 pound turkey for Thanksgiving but we are looking more for the leftovers and the bones for broth.  We decided my hand for perspective would help you all see exactly how huge it is.  H-U-G-E!!!

And here was part of a serious coup from Skagit River Ranch...  We called Betty and asked her to talk to Eiko.  With the turkey coming, it turned our thoughts to broth and making stock.  When we asked Betty to see if they could set aside some "ugly stuff" for us to make stock from.  Lo and behold, we were met at the market with a HUGE bag of "ugly stuff" including these two pots of chicken necks...

We simply boiled the necks all day reducing the liquid and adding more until we had two pretty intense pots of the most incredible stock.  One of the pots turned into dinner that night.  Jason threw in some garlic, onions, carrots, a couple of potatoes then made some drop noodles.  Some of you all might call them dumpling noodles.

Let me tell you... when he brought that to the table, it was the PERFECT meal.  I went back for a second bowl later that night and had the other for lunch today.  The only thing we'd do differently next time is we'd make more.

Right now, the rest of the stock is chilling in the fridge waiting to be canned tomorrow night.  I don't think we've ever seen such rich broth and we're looking forward to using it this winter.

Other meat from Skagit River Ranch included some ground beef, ground pork, bacon, bacon ends and two packages of short ribs for braising.

Total bill for non-meat items was around $75.  Our meat bill came to $165.  Consider that was a 22 pound turkey, the eggs, two packages of ground beef, two packages of ground pork, three packages of sausage, bacon, bacon ends, two packages of short ribs and two very very large bags of chicken necks.  You stock up when you can!

Please note:  last week we did not go to the market and next weekend we only plan on going long enough to pick up milk and greens.  We suspect we have enough meat to last us now for nearly a month.

It looks like we are reaching our goal of getting off the commercial food grid and even being able to survive without large weekly trips to the market.  Mind you, that doesn't mean we won't go... remember, we actually like hanging out with these people and it is the relationships you build that actually make it possible for you to learn and benefit from supporting their farms.


We hope these little trips through our weekly market purchases are helping you all see how accessible and affordable it can be to become a localvore.  We're going to keep these updates going all Winter so feel free to ask questions and we'll give 'em a go!  Looking forward to hearing from you!

talk to you soon...
The Shibaguyz

8 comments:

patientgardener said...

If I lived in the US I would be coming to yours for Thanksgiving! Looking forward to all the turkey leftover recipes

Tyra in Vaxholm said...

Great stuff Guyz, I love the thought 'Buy local- eat local food' I'm all for it.
Unfortunately if I only would eat only what the farmers produce around here (radius 20K) I starved to death. There are some fishermen…that’s it. I think that is why I love my kitchen garden! There is nothing that taste as good as your own grown veggies. Your are lucky guys! /Tyra

our friend Ben said...

Good deal, guyz! And a very happy Thanksgiving to all! Love Atlas getting into the act!

Crafty Gardener said...

Wow that is a lot of food. How many are you cooking dinner for? If I were closer I would be stopping by :)

Frances said...

Hi Guyz, once again you are an inspiration! Boiling the ugly stuff will be happening here too, it really gives great flavor and we can never have enough good broth! Those are some nice looking b. sprouts too, a favorite here. Have a happy happy holiday.
Frances

LivingSimply47 said...

Guyz,
I just can't say enough how much I love you and the feeling of pride I get every time I stop by. You are setting such a WONDERFUL example and are absolutely living your lives to the fullest!! Thank you so much for allowing us to accompany you on your journey! A wonderful and Happy Thanksgiving to you and yours!!
Fondly,
Ro

My LIttle Family: said...

Yur blg makes me miss Seattle. Srry, I have a stuck key s I am missing a certain letter, LL. I lve making pies frm leftver turkey. Vickie

Aunt Debbi/kurts mom said...

What a very good example you two are. This weekend will be my first visit to our local CSA.