August 3 - 9 is Farmers Market Week. the Farmer's Market Association and the Department of Agriculture and issuing a Farmer's Market Week Shopper Challenge.

Farmers Market Week Shopper Challenges

1. Buy Local! How much of your food dollar can you spend at your local farmers market during Washington State Farmers Market Week?
   
2. Try It, You’ll Like It! Try a new fruit, vegetable, or food at the farmer’s market or recipe at home (with your farmers market ingredients) and expand your palette of flavor.
   
3. Yes, You Can! Preserve the harvest to enjoy a bit of sunny warmth during the wet winter months by canning, freezing, or drying fresh fruits, vegetables, and meats.
   
4. Reduce, Reuse and Recycle! Bring your own re-usable shopping bags, little red wagon or wheeled cart and load up all of your groceries for the week.
   
5. Meet a Farmer! Say hello and thank the people who grow your food.
   

How to Participate: Send an email with a written description and/or photos of your experience meeting the challenge during WA State Farmers Market Week (August 3-9) by August 15 to challenge@wafarmersmarkets.com, and enter for a free bag of market goods from WSFMA. Include your name, address, phone number and which challenge you are meeting on your entry. Each challenge (a, b, c, d, e) will have a winning entry and receive a bag of WSFMA market goods

More details at the WA Farmer's Market Association Website: www.wafarmersmarkets.com

Following is a recipe from the Vegetarians of Washington newsflash. Vegetarians of Washington is a great resource for vegetarians and wannabes alike.

Summer Fruit Cobbler

Makes 9 servings

1/4 cup fortified plain or vanilla soy- or rice milk
2 tablespoons maple syrup
1 tablespoon canola oil
2 teaspoons white or cider vinegar
4 medium fresh peaches and/or other fruit (about 1 pound fruit total)
2 cups fresh strawberries
1/2 cup apple juice concentrate
2 teaspoons cornstarch
1 cup + 3 tablespoons barley flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350°F.
Mix non-dairy milk, maple syrup, oil, and vinegar. Set aside. Rinse fruit. Peel peaches if desired, then slice. Remove strawberry stems. Combine fruit in a saucepan with apple juice concentrate and cornstarch. Bring to a simmer, stirring constantly, until fruit begins to soften and liquid thickens slightly, about 5 minutes. Transfer to a 9"×9" baking dish.

Combine 1 cup flour, baking soda, baking powder, and salt. Add non-dairy milk mixture and stir until dough forms a ball. Transfer to a flat surface that has been dusted with the remaining 3 tablespoons barley flour. Flatten dough to a thickness of about 1/4-inch. Cut into pieces and arrange on top of fruit.

Bake until top is slightly browned and firm, about 30 minutes.

10 oz. Strawberries
1/2 cup agave syrup

In blender; process strawberries until smooth. In a pan, bring all ingredients to a boil and boil gently for 5 min., stirring constantly.

Recipe adapted from The VegSource Recipe Collection

The Olympia Farmers Market is a great source of produce and is open from Thursday - Sunday.

From The Physicians Committee for Responsible Medicine:

Collard Greens with Portabello Mushrooms

Makes about 6 cups

4-6 cups cooked basmati or jasmine rice

Mushrooms:
2 portabello mushrooms
2 teaspoons toasted sesame oil
2 tablespoons red wine
2 tablespoons reduced-sodium soy sauce
1 tablespoon balsamic vinegar
1 garlic cloves, minced

Garbanzos:
1 small onion, sliced into crescents
2 teaspoons chopped garlic
2 teaspoons chopped fresh ginger
1 15-ounce cans garbanzo beans
1/4 cup chopped cilantro (optional)
1/4 teaspoon each: turmeric, coriander, cinnamon, cumin, black pepper
1/4 teaspoon salt

Greens:
1 bunch collard greens (6 to 8 cups chopped)
2 teaspoons olive oil
3 garlic cloves, minced
1 tablespoon reduced-sodium soy sauce

Celebrate spring and the opening of the Olympia Farmers Market on Thursday with these vegetable stuffed goodies!