Welcome to Renton Farmers Market

Farmers Market season is in full swing!! Make sure and tell all your friends, family and people you meet in the streets how much you love the Renton Farmers Market!

Meet a Vendor: Gradwohl's Farm Beef

I had been looking forward to it all day. Hurrying home after work on Friday, knowing that the steaks were there waiting in my refrigerator. A little salt and pepper and on the grill they went. Four minutes on each side and then they joined a baked potato on the plate. The first bite of the steak made the wait worth while. Stop by the Gradwohl's Farm Beef and try some for yourself. They have many cuts of beef to choose from, including ground beef.

Each choice will bring a new experience to your palate that will remind you of fresh air and pastures. The true taste of the beef will grab your taste buds and take them on a ride. Without the additives and preservatives that can be found in many commercial meats, these farm fresh cuts will remind you what beef is supposed to taste like.

Parking at the Farmer's Market

New this year, the parking garage at the Transit Center is being managed by Diamond Parking. It is still free for the first two hours, but you need to register your car at the payment kiosks located by the exit doors. You can still park on the streets, and in other public lots located close by.

As promised, here is Chef Chris's recipe for pickled vegetables that we enjoyed at the June 16th Farmers Market. Our next live chef demo will be July 14th.

Pickled Jalapenos and Vegetables (Escabeche)

• 1 lb jalapeño chile peppers
• 1/3 cup olive oil
• 2-3 medium white or yellow onions, thickly sliced
• 2-3 medium carrots, peeled and thickly sliced
• Florets from half a small cauliflower (optional)
• 1 head garlic, cloves separated but not peeled
• 4 cups apple cider vinegar, or White vinegar
• 2 Tbsp Kosher salt or sea salt
• 2 bay leaves
• 1/2 teaspoon dried oregano
• 4 sprigs of fresh thyme or 1/4 teaspoon dried
• 1 Tbsp sugar

Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate the chile.

Heat oil in a large, deep skillet. Add the chiles, onions, carrots, cauliflower if using, and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.

Add the vinegar, salt, herbs, and sugar and bring to a boil. Lower the heat and simmer 10 minutes. Make sure the chiles are entirely cooked through before canning. Add more sugar and salt at a 2:1 ratio to obtain the taste that you want.

Let cool and store in refrigerator for immediate eating and/or can following the process bellow

Pack 4 pint-sized sterilized jars with the chiles and vegetables. Top with the vinegar and seal. Process in a hot water bath for 10 minutes.

Almost all the ingredients can be found at the Renton Farmers Market!!! Keep on the look out for new recipes featuring ingredients from the market!!!