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Monday, October 20 2014

                Meet Stephanie!


Natural food guru by way of kayak guide, park ranger, substitute teacher, science teacher, and cheese monger. Hoarder of maps, postcards and bike parts. Stephanie found herself in Olympia last year and has been a valuable part of our team ever since. Last month she married her partner of six years, Sean St. Marie at a rustic camping wedding in Idaho.


What do you do here at Farm Fresh Market?

A little bit of this and a little bit of that. I run the cash register, order, stock, and help decide what new foods to bring in. Most importantly, talking with the customers about food!


What do you do in your spare time?

Hiking, backpacking, kayaking, cooking, having friends and family over for dinner, traveling, camping with my shiny new husband...


What drew you to natural foods?

In college I started cooking more healthy foods and shopping at the local co-op.


Are you a native Washingtonian?

No, I'm from the greatest state in the Union, Idaho! But I do enjoy living in Washington, a close second.


What's your favorite thing about working at Farm Fresh Market?

Talking about foods, trying new foods, and connecting customers with farmers.


Do you have any products that you absolutely love?

All of them. You should probably ask me if there are any products that I don't love, because the list would be shorter. I could not live without our rotisserie chickens.


What's your favorite way to enjoy the rotisserie chicken?

Eat it straight off the bone - in my car - in the parking lot. I also like to eat it on green salads or make chicken salad, and I always make broth.


Any tips for a good broth?

Let it simmer for a very long time and throw any and all vegetables in it - floppy celery, whole garlic cloves, whatever you have laying around in your fridge.

I'm also enjoying all of the fresh local produce right now.


What is your favorite seasonal fall produce?

Apples - all the varieties of apples

Posted by: Erin AT 06:14 am   |  Permalink   |  0 Comments  |  Email
Monday, October 13 2014


A warm and comforting bowl of chili is the perfect dish for these cool autumn evenings. The rich, nutty flavor of butternut squash is a perfect complement to the sweet and savory spices of curry in this unique chili. Should you find yourself with any leftovers, it makes an exceptional chili-cheese dog!



Makes 6 Servings

1 small butternut squash (about a pound and half), peeled and chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 jalapeno, seeded and minced
1 medium onion, chopped
4 cloves of garlic, minced
1 lb Farm Fresh curry sausage, pork or chicken
14.5 oz can of diced tomatoes including liquid
4 cups cooked black beans or 2 cans, drained and rinsed
2 tbsp curry powder
2 tbsp chili powder
2 tsp cumin
2 cups broth 
Salt and pepper to taste
2 medium avocados, chopped


In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables (butternut squash, bell pepper, jalapeno, onion, garlic) in two to three tablespoons of butter or other high heat oil such as coconut or avocado oil on medium-high heat. You'll need to stir the ingredients every few minutes so they can cook evenly.


Once the onions start turning translucent, push veggies to the side and add curry sausage. Brown sausage and mix veggies back in. 


Turn the heat down to medium-low, add spices and canned ingredients, and stir. Cover for about one hour, stirring occasionally. Taste test for spice level and add more chili powder or curry if desired.


The butternut squash should be nice and tender and the liquid should reduce. 


Top with chopped avocado and/or shredded cheese.

Posted by: Erin AT 06:55 pm   |  Permalink   |  0 Comments  |  Email
Monday, October 06 2014
Celebrate Autumn with Winter Squash

Some are strange and mysterious, others are adorable, perhaps festive, and some might appear ugly and spooky. I'm not talking about the trick-or-treaters that will soon descended upon your neighborhoods. No, I'm referring to another important staple of autumn: organic winter squash.

Winter squash are so called because they are harvested in the fall and store quite well (into the winter), unlike summer squash, which are ripe in the summer and don't store well for long periods of time. The variety of winter squash is rivaled only by the number of ways to prepare these tasty fall treats.

Acorn Squash

Most people concentrate on the flesh of the winter squash, as the flesh is tender, sweet, and easy to prepare, but the seeds and many of the skins are edible too! Try roasting a variety of squash seeds with olive oil and salt, and try pureeing and adding the skins of acorn, butternut, or delicata to a recipe, or make chips by baking them until dry and crispy. We have an amazing variety of local organic winter squash available at Farm Fresh Market all season-but our best selection and prices are right now!

Acorn squash is one of the most popular and widely distributed. Shaped like, well, an acorn, this squash is dark green and ridged. It is relatively easy to cut and prepare, is very versatile, and is jam-packed with nutrients. These fall wonders are great for roasting, baking, steaming, mashing, and sautéing. 

Butternut is another common winter squash. This beige elongated pear-shape squash is great for pureeing and mashing as it isn't at all stringy. One cup of butternut squash has over 400% of the daily value of vitamin A and 50% of the daily value of vitamin C. Try out the butternut squash chili at the end of the newsletter for 
a unique spin on butternut. 

The red kuri is a japanese variety. It is a delightful seasonal treat. It resembles a small, smooth, red-orange pumpkin. The red kuri is great for stuffing, adding to stir-fries and soups, and baking into muffins and breads. Red kuri is a good source of vitamins A and C, potassium, and iron.

This covers only a few of the options now at Farm Fresh Market. Get inspired by the fall season and try cooking up some of these interesting winter squash varieties. Feel free to ask us which squash is which, how to pick one out, and tips on preparing it. Enjoy hearty, nutrient-rich winter squash while it's at its prime!

Posted by: Stephanie AT 06:31 am   |  Permalink   |  0 Comments  |  Email