Farmers Markets
Season 5 | Episode 13In this episode, we're visiting Kittitas Valley Greenhouse to see how they are growing tomatoes! Then we'll follow them to the Columbia City Farmers Market to see how they and others are selling their produce to consumers. Finally, we'll visit Lu Lu Craft Bar and Kitchen to make a delicious carrot dish!
Original Air Date: 12/23/17
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Bosma Agriculture
Julie Bosma & Family
Leah, Julie, and Katie run Bosma Ag's apple orchard.
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IN THE KITCHEN
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Stuffed Cabbage
With Salmon and Mushroom Duxelle Topped with Beurre Blanc (butter sauce)
Total Time:
1 hr
Servings:
8
Asian Explosion Sauce
AKA: The Sauce That Made My Husband Like Tofu
Total Time:
20 min
Servings:
8
Stuffed Apples
A unique French stuffed apple recipe from Fleur De Sel Artisan Creperie
Total Time:
1 hr 15 min
Servings:
8
Scotch Egg from Poole's Public House
Perfect for breakfast, lunch or dinner!
Total Time:
3-4 hours
Servings:
1
Rockfish with Fingerling Potatoes with Pea Puree from Adana
Chef Shota Nakajima at Adana has created this delicious Rockfish dish served with some of Washington's most beautiful gems from the earth. Fingerling Potatoes!
Total Time:
2+ Hours
Servings:
1
Caramelized Carrot Soup from Gourmondo
Perfect for a brisk fall day!
Total Time:
45 minutes
Servings:
4-6
Poultry and Pork Cheek Cure and Nduja Vinaigrette from Westward
A savory Poultry and Pork Cheek Cure with a light vinaigrette full of flavor.
Total Time:
15 minutes
Servings:
1
Crepes from Fleur de Sel Artisan Creperie
Here is a delicious crepe recipe for your next brunch. Try this recipe with roasted vegetables or pears!
Total Time:
1 hour 30 minutes
Servings:
8
Ohayou Gozaimasu and Nori Fries from Katsu Burger
This is a whole new level of burger! Try this with the Nori Fries.
Total Time:
20
Servings:
4
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