JUNE 29, 2008 - Warmer weather for the past couple weeks has helped turn out a lot of produce we have been waiting for, such as potatoes, broccoli, onions, beets and carrots. In another couple weeks we will start to see the first tomatoes and peppers and the full bounty will be upon us in cauliflower, berries, peas, green beans, cucumbers and zuchini.

Now is the time to start stocking up on fresh produce for canning or freezing for the leaner months! It’s not official, but at least 95% of produce at the Chimacum Farmers’ Market is certified organic or grown organically. If price is a concern, click here to learn about the cost of local food, why it can be more expensive (but not always) and the impact of buying from farmers in your area. Buying your food at the farmers’ market is an investment in the future of our food on the peninsula and worth every cent.

This week we were joined by Big Quil Enterprises, Quilcene’s incredible 4H club and student-run oyster business, grilling shrimp and pan frying oysters.

The market will be open July 6th for the holiday weekend. Be sure to stop by the market during Hadlock Days on July 13th as we will have new vendors and your old favorites.