The San Juan Island Farmers Market is your source on Saturdays for beautiful and bountiful island produce, fine crafts, and delicious prepared foods.
Stop by the market for fruits, flowers, herbs, goat cheese, eggs, tomatoes, jams and jellies, baked goods, sushi, sausages, sustainably harvested tuna, shellfish, grass-fed meats, and much more. New this season: mushrooms!
- Fill your market basket with the freshest local produce, meats, eggs, cheese, and prepared foods.
- Tap your toes the music of the market band and guest musicians.
- Enjoy delicious, locally prepared, breakfast or lunch fare.
- Mix and mingle with friends and neighbors; it’s the social event of the week.
- And check out the fine selection of locally made arts and crafts.
Meet the locals. Chat with friends. Or simply sit down and listen to music by the market band and guest musicians.
The San Juan Island Farmers Market is located at the Brickworks, 150 Nichols, right next to Coho Restaurant.
Spring & Schedule:
March 7, 2015 and a weekly market starting in April.
This recipe is an old family favorite from Wenda’s kitchen.
Yield: 12 dozen tea sized cookies
1/2 cup butter
1 cup sugar
3/4 cup brown sugar
1/4 cup milk
2 Tbsp orange juice
3 cup sifted flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts, optional
2 1/2 cups coarsely chopped fresh cranberries
1 Preheat oven to 375 degrees. Cream butter and sugars together.
2. Beat in milk, orange juice and egg.
3. Sift dry ingredients together. Add to wet ingredients.
4. Stir in chopped nuts or cranberries.
5. Scoop onto parchment or silicon-lined baking dish. Bake for 10-15 minutes.
Note: 1 tsp orange extract may be substituted for orange juice. Increase milk to 1/3 cup.
3/4 cup brown sugar
1/3 cup candied ginger
3 cup all-purpose flour
3/4 tsp baking soda
1 Tbsp Ceylon cinnamon
1 Tbsp ground ginger
½ tsp ground clove
½ tsp sea salt
3/4 cup butter, cut into chunks
3/4 cup molasses
1 oz milk
1 cup dry cranberries
2 Tbsp orange juice, optional
1 cup powdered sugar, optional
- Pulse brown sugar and candied ginger in the food processor until no chunks remain.
- Combine brown sugar/ginger, flour, baking soda, salt, and spices in the big mixer with the paddle attachment; mix on low.
- Add chunks of butter and mix until the butter is in pea-sized pieces.
- Stream in the milk and molasses and continue mixing until it just about comes together.
- Add the dry cranberries.
- For Glaze: Add orange juice to powdered sugar until it is the consistency of glaze. Drizzle or pour over cookies after baked and completely cooled.
Vegan Variation: Substitute coconut oil or Crisco for butter and almond milk for cow’s milk
Fall is our favorite time of year. The island takes on a slower rhythm and this year’s Indian summer couldn’t have been better. We never tired of each day’s spectacular sunrise followed by a sunset that was even more colorful and vivid than the next. There was a bright blue sky without a cloud to be seen. There was a winter chill in the air.
The 7th annual Savor the San Juans featured gallery walks and visual art festivals; farm parades and tours; farmer’s markets, 3 for $30 and special event dinners; and theatre, concerts and other performances throughout the islands. The first annual Bite of the San Juan Islands, the last Sunday of October, paired local chefs and restaurants with food producers under the same roof at Brickworks. For $2, 4 or $8, you could savor local bites and libation from more than 30 restaurants, distilleries, breweries, wineries and other producers. If you needed to work off your overindulgences of savoring or sipping, there were plenty of outdoor activities to enjoy – hiking, biking, and whale watching and kayaking.
Day tripping to other islands is another favorite fall pastime. You can catch an afternoon interisland ferry, have time for a hike and dinner on Orcas or Lopez before heading back to Friday Harbor for the night. We were lucky enough to spend an afternoon on Orcas hiking Turtleback Mountain in early November. The San Juan Preservation Trust has been expanding the trail system and each visit we explore new side trails. There are many new benches for a picnic lunch or to sit and take in the majestic views. The Gary Oaks restoration project is in full swing on the site as well. Thank goodness we worked up an appetite for a fabulous dinner at Inn at Ship Bay. We enjoyed a leisurely farm to fork dinner. Everything was perfectly exquisite especially the charcuterie platter featuring house made Speck prepared from Mangalista pigs they raise on-site. With a belly full of food and our soul satiated, we headed back to Friday Harbor.
The 2nd annual Friday Harbor Film Festival was another success. Filmmakers traveled from all over the world to share their films and be available for Q & A. The downtown was quite a buzz November 9-11 with filmmakers, producers, volunteers and audience members vying to screen more than 40 documentaries available each day from 10 am – 10 p.m. Due to overwhelming audience demand, the festival serendipitously extended the festival a fourth day to repeat a few more screenings of popular films. The Audience Choice Award went to Return of the River, about the Elwa dam removal and subsequent restoration efforts to the environment and salmon runs. They are already planning for 2015 and will accept submissions after Jan. 1, 2015. Throughout the winter, they will host screenings from this year’s festival twice per month on Tuesday evenings at the Grange.
We hope you agree that fall is a great time to visit!
We are saddened to learn of the passing of L120. L120 was barely 7 weeks old when he or she was not seen with her 23 year old mother L86 and was presumed dead. L86 lost her 3 year old female offspring last February, as the result of severe acoustic trauma. Her body washed up along Long Beach, Washington. With a 50% mortality rate in the first year, this news in not necessarily out of the ordinary, yet it is deeply troubling to the Southern Resident Killer Whale Population whose numbers now total 78 members.They were listed as endangered under the federal Endangered Species Act in 2005 The passing of L120 shows we must work harder towards understanding and conserving the environment for these animals.
The San Juan Island Whale Museum has a few suggestions on how we can all help preserve the biodiversity of our surroundings:
• Go sulphate free, sulphates break down the bodies of small organisms.
• Use baking soda as a household cleaner in lieu of other harmful chemicals. It is inexpensive and efficient.
• Say no to pesticides.
• Choose reusable canvas bags instead of plastic bags that are toxic to marine life.
If we all do our small part…..