Each Tuesday, June - September, 2014
3 pm - 7pm
Piazza Park in Downtown Renton
“Local Farmers, Fresh Food, Friendly People”
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We are officially at peak season! This week expect to see all your summertime cookout favorites like fresh local corn, tomatoes, peppers, onions. If you are a home gardener, you are probably drowning in zucchini and other summer squash right now, so we have TWO recipes for you this week!
MARKET WEST VENDOR UPDATE:
Be sure to cross the street to Market West and visit our new craft vendors, wineries and additional community groups. This week we welcome vendors selling handmade soaps, watercolor art, and sewed items such as scarves and purses (maybe even some Hawks gear!), or have some fun painting your own ceramics! The Lions Giving Library will be offering 2 FREE new or gently used books to children, and Food $ense will be handing out recipe ideas and farmers market shopping tips. In our wine sampling garden, we welcome Knight Hill Winery and White Heron Cellars
The Renton Farmers Market runs on Tuesdays from June through September from 3:00 p.m. to 7:00 p.m.
Don't forget to visit us on Facebook and Twitter for up-to-the minute Renton Farmers Market news and vendor specials!
Recipe(s) of the Week - August 19th
This week our recipes are designed to help those home gardeners who are drowning in zucchini and summer squash!
Summer Squash Casserole
6 medium yellow squash or zucchini
1 cup chopped yellow onion
1 clove minced garlic
1/4 cup chopped fresh parsley
1/2 stick butter
2 slices bread
Salt and pepper to taste
1 cup cracker, bread or chip crumbs
1 cup grated cheese (cheddar or mozzarella)
Preheat oven to 350 degrees F.
Peel and cut squash into cubes - boil until tender, about 5-7 minutes - or steam in microwave for 3-4 minutes. Brown onion, garlic and parsley in 2 tablespoons butter and dash of salt and pepper. Add squash (drained if boiled) and cook 2 to 3 more minutes, stirring. Remove from heat and allow to cool for several minutes. Beat egg and add to cooled mixture, placing in casserole dish or baking pan. Add cheese, then crumbs as topping, and dot with remaining butter. Bake for 20-25 minutes until crumbs brown. NOTE: you can refrigerate up to 2 days before baking, but be sure to add crumb topping and cheese right before you bake.
Stuffed Zucchini "Boats"
2 zucchini, halved lengthwise and seeds scooped out
Use ground beef or turkey, browned and seasoned with taco or Italian seasonings. Keep it vegetarian and use sauteed mushrooms and rice or quinoa seasoned with taco or Italian seasonings
1/2 cup grated cheese (cheddar for taco style, mozzarella for Italian style)
Preheat oven to 350 degrees F.
Place prepared zucchini "boats"on baking sheet. Spoon stuffing of your choice into "boats", and top with cheese. Bake until cheese is melted, about 15-20 minutes.
Get creative! Stuff "boats" with any mixture of ground meat, chopped veggies, rice, beans...sprinkle with chopped fresh herbs like cilantro or basil...this is a great dish for using leftovers along with all that extra zucchini!
See all the Recipes from the Renton Farmers Market
Thanks to our friends at Puget Sound Fresh for a helpful Harvest Calendar