Each Tuesday, June - September, 2014
3 pm - 7pm
Piazza Park in Downtown Renton
“Local Farmers, Fresh Food, Friendly People”
Thanks to our friends at Puget Sound Fresh for a helpful Harvest Calendar
Sponsor the 2014 Renton Farmers Market!
We are working on new and improved 2014 sponsor opportunities and will have more information available on the website soon. Email us at firstname.lastname@example.org if you are interested and we will keep you updated!
Become a Vendor at the Market
2014 Vendor information will be available in early 2014. Email us at email@example.com or follow us on Facebook (link to FB page) for the latest information.
Volunteering at the Market
Interested in volunteering at the Renton Farmers Market?
There are many areas where you could help:
Set up: At 12 pm, Tuesdays June-September, we need people to help set up tables, chairs and tents, and to set up the kid's table and entertainment area.
During the Market: There are many areas where you can help out based on your skills and the Markets’ needs.
Take down: At the end of each market, you could help vendors load up, take down and store chairs, tables and tents for the following week.
To become an active part of the Renton Farmers Market at the Piazza contact firstname.lastname@example.org or 425-430-7214
Buy Market Gear
Purchase T-Shirts, Mugs, Baseball Caps, Bags, Aprons, and Water Bottles to support and promote the Renton Farmers Market
Farmers Market Ribolleta
Ribollita means "twice boiled" in Italian; this Farmers Market version has plenty of beans and vegetables. Many substitutions can be made, based on what vegetables you have on hand. This soup also freezes well, just omit adding the bread until serving.
1/4 cup extra-virgin olive oil, plus more for drizzling
1 medium onion, diced (2 1/2 cups)
1 stalk celery, sliced (3/4 cups)
1 medium zucchini, diced (1 1/4 cups or 5 1/4 ounces)
2 carrots, peeled and diced (1/3 cup)
3 cloves garlic, chopped
Freshly ground black pepper
1 head cabbage, cleaned and coarsely chopped or shredded (7 1/2 cups)
2 large tomatoes, diced, OR 1 (15-ounce) can diced tomatoes, in juice
1/2 cup chopped fresh basil leaves
1 teaspoon Italian spice blend
1 (15-ounce) can cannellini beans
10 cups broth - any type
4 cups cubed bread (about 1/2 loaf)
3 cups baby spinach leaves
1/2 cup parmesan cheese
In a soup pot or Dutch oven heat the 1/4 cup olive oil over medium heat. Add the onions, celery, zucchini, carrots, and garlic; season with salt and pepper. Cook until the vegetables are soft, about 10 minutes. Add the cabbage, tomatoes, basil, and Italian spice and season again with salt and pepper. Cook until cabbage is just tender, about 10 minutes. Stir in the beans and broth, and adjust the heat to simmer for 20 minutes.
Stir in the bread (if you plan to freeze any soup, add bread at serving time) and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more. Season with salt and pepper. Ladle soup into bowls, top with cheese and a little drizzle of extra-virgin olive oil.