Local summer products shine at Olympia Farmers Market

S.summer has definitely arrived. The gardens are full of glorious products. Find your rainbow of earthly delights in local produce at Olympia Farmers Market. Local farmers worked hard to weed, water and maintain rows of green beans, tomato vines and blueberry bushes. It is the time of year we dream of when fruit and vegetables are lush and abundant. The season only lasts so long, so pack your bags, head to the market, and get ready to feast on everything fresh.

Local produce at Olympia Farmers Market

Rising River Farm is a certified organic farm that grows delicious produce that you can find at Olympia Farmers Market. Photo Courtesy: Rising River Farms

“Finally, the most sought after products are here,” notes Nora Hantula, who works at Olympia Farmers Market.

We are so fortunate to have farmers who take the time and energy to grow such nutritious, delicious and truly delicious looking food. The list of suppliers is impressive:

  • Constellation Farm
  • Root and fruit farm
  • Piece by piece Farm
  • Mak’s garden
  • Skip the stone garden
  • Farm of the slope of the cedars
  • Rising river farm
  • Skokomish Valley Farm
  • Kingfisher farm
  • Black River Blues
  • Stony Plains Farm
  • Spoon Berry Farm
  • Nursery burned
  • Taber Ranch
  • Summit Farm
  • Great little farm
  • Johnson Berry Farm
  • Rutledge Farm
  • MicoUprrhizal mushrooms
  • Natural family farm
greenhouse full of plants from Roots and Fruits, a vendor at Olympia Farmers Market
Roots and Fruits Farm, like other caring farms, works year round to bring nutritious food to the community. Find roots and fruit at Olympia Farmers Market. Photo Courtesy: Roots and Fruits Farm

Let’s start with the greens. There is a surprising variety of taste and texture. Soft butter lettuce and red and green leaf are the classic green salads. Add the romaine for some crunch or use the sturdier leaves to wrap tacos or Thai chicken. Did you know that the Roman also works in smoothies? Microgreens are small in size, but they are giants in nutrient density and flavor. They may contain 40% more phytochemicals than their adult counterparts. Find microgreens of cauliflower, broccoli, radish, celery, and many more. Use them as an extra dressing in salads and sandwiches.


Thicker leafy kale can be sauteed with onion, garlic, and olive oil and eaten as a separate dish or cut into a soup or stew. Cooking them with a little salt or pork can reduce the bitterness. I got hooked on beets, which have a sweet quality. Kale may take some getting used to for some. It is worth it. Finely chopping the leaves helps and giving it a little massage makes a lot of difference – I understand, who has time to massage the leaves? But try it!

Green beans are a popular canned or pickled vegetable. Save some to steam for dinner. If left over, they are great chilled the next day on your salad. You can buy them in box.

Tomatoes, technically fruit, are delicious buds. After eating the local tomatoes, it is more difficult to eat the less flavorful ones that have been harvested when they are not yet ripe and shipped from distant places. Cherry tomatoes are sweet and worthy of a snack. Obvious uses include salads and slices on a sandwich, but putting one in your mouth and biting into it is like a burst of sunshine.

bin full of blueberries at Olympia Farmers Market
Black River Blues Blueberry Farm offers berry baskets at Olympia Farmers Market for your culinary delights. Photo credit: Mary Ellen Psaltis

A few summers ago I found myself with a bowl of tomatoes, both sliced ​​and cherry tomatoes. I was about to go on a trip and I knew they weren’t going to survive the counter. I quickly boxed them and put them in the closet. I remembered them in the fall. I opened a jar, whirled the contents in a blender and took a sip before adding it to my soup. Heavenly! I didn’t know it could taste so good and thought I’d drink it all. Now I take a big box of red beauties and do a round of canning, so I have them for soups, stews and winter casseroles. You can just salt your tomatoes or experiment with peppers. They are fun additions if you are making sauces. Olympia Farmers Market has all kinds of peppers in varying degrees of heat.

You’ll find stone fruit displays, including peaches, apricots, and plums. So called because of the stone or stone inside, they are sweet and juicy. I cut the peaches into eighths and put them in the freezer. A winter smoothie with peaches reminds me of the warmth of summer. Jellies and jams are ways to preserve summer flavors after the weather has cooled and the days are short. Blueberries are abundant and also good for preserves. They freeze easily for later use.

Local corn can be so sweet that you don’t even have to cook it. You could dip it in boiling water for a minute, but there’s no reason to overcook it. Summer squash does not need cooking.

a bunch of peaches at Olympia Farmers Market
Juicy and sweet, peaches are a delight that goes well with sliced! There are plenty of them at Olympia Farmers Market. Sullivans’ Homestead is located at the eastern end. Photo credit: Mary Ellen Psaltis

Remember the herbs. Bunches of basil and coriander, garlic cloves, and bunches of onions are delicious additions to your cooking. I chop the basil and mix with garlic, Parmesan, walnuts and olive oil for the pesto. I freeze it in small packages. Add to pasta dishes, soups and spread on toast.

Olympia Farmers Market is in full swing with local summer produce. All these goodies could make you hungry right now. The market features an international line-up of places to eat. And there is usually music or some type of entertainment taking center stage. We see them!

The market is open Thursday to Sunday from 10:00 to 15:00 You can follow the Olympia Farmers Market on Instagram, Facebook and Twitter or by subscribing to the newsletter via e-mail.


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