Friendly Faces: Do You Know Who's Who at Kirkland's Wednesday Market?

FARMERS' MARKETS foster personal interaction in a way that supermarkets never can. It’s a treat to meet the person who grows the vegetables or makes the cheese.

Very few vendors have been at the as long as Bill Davidson. His fruit stand has held the coveted front spot for 13 years. He loves to offer his “candy that grows on trees” to passers by, luring them over with a jolly smile and a juicy peach.

Between the berry stands and the flower stalls, much of the market comes straight from the earth. But, the products at the Black Sheep Creamery booth are definitely value-added. Brad and Jess Wise are churning out some great cheeses down at the farm near Chehalis -- everything from simple ricotta to aged Pecorino.

Many of the spreadable cheeses have flavors mixed in. “Pizza” flavor (with tomato and herbs) is a favorite of children, getting them to try something beyond medium cheddar. Crackers are the quickest vehicle for transporting the cheese to your mouth, but Jess suggests spreading it on sandwiches, burgers and even omelets. The dill garlic is a must on salmon.

Ruthie Simmons works the Hayton Farms berry stand. The Mount Vernon farm offers the Northwest’s favorite berries -- strawberries, raspberries and blueberries. Simmons likes to make jam.

“I tend to be more adventurous,” she says, with combinations like blackberry-tarragon and strawberry-black pepper. Not everything works out, however. Simmons recommends staying away from thyme and cinnamon.

If you’re talking to a guy with a big burly beard, you must be at the Hand Farmed Organics stand. Casey Paul and fellow farmer Ryan Lichttenegger (also bearded, though less so) can tell you anything you want to know about their vegetables. On the table are piles of dark leafy greens. I bought some Easter Egg radishes from them earlier this year.

The farm is located in Fall City right next to the Snoqualmie River. Rumor has it that they might be teaming up with chefs for a farm dinner later this summer.

Speaking of DERU, Chef Cassady is quite busy on sunny Wednesdays smashing limes and ice into refreshing drinks at her stand. The colorful bags of root chips are delectable. Beets and sweet potatoes are easy to identify, but just try naming all of the other roots in the bag!

Additionally, the DERU team will be cooking out at Dog Mountain Farm on Aug. 25. The multi-course dinner is served right in the orchard with a view of the Cascade foothills. Dinner prices include several local wine pairings.

Need help preparing your summer veggies? Try these two recipes:

Roasted Green Beans
*Note: This recipe can be adjusted for any amount of beans

• 2 lbs fresh green beans, trimmed
• 4 TB olive oil
• 2 cloves of garlic, minced
• 1 tsp salt

Preheat the oven to 425. Combine all ingredients in a bowl and toss to coat the beans. Spread in a single layer on a sheet pan and roast for 12-18 minutes depending on how cooked you like them.

Sauteed Baby Bok Choy

• 5-6 heads of baby bok choy, quartered lengthwise
• 2 cloves of garlic, minced
• 1 TB fresh ginger, peeled and minced
• 1 TB olive oil
• 2 TB reduced sodium soy sauce or tamari
• Salt and pepper to taste

In a large skillet, heat the oil on high. Add the garlic and ginger and cook for about a minute, stirring constantly to prevent burning.  Add the bok choy and soy sauce, cooking another 3 minutes until the greens are wilted. Season with salt and pepper and serve immediately.