The Port Townsend Saturday Farmers Market celebrated its 3rd annual Berries in Abundance day July 28.
Everything from strawberries, raspberries, currants, loganberries, mulberries and blueberries …
This item is available in full to subscribers.
We have recently launched a new and improved website. To continue reading, you will need to either log into your subscriber account, or purchase a new subscription.
If you had an active account on our previous website, then you have an account here. Simply reset your password to regain access to your account.
If you did not have an account on our previous website, but are a current print subscriber, click here to set up your website account.
Otherwise, click here to view your options for subscribing.
* Having trouble? Call our circulation department at 360-385-2900, or email our support.
Please log in to continue |
|
Executive Chef Arran Stark of Jefferson Healthcare passed around chocolate flavored berries after his cooking demo.
The Port Townsend Saturday Farmers Market celebrated its 3rd annual Berries in Abundance day July 28.
Everything from strawberries, raspberries, currants, loganberries, mulberries and blueberries were all available at local farmers booths at the weekly market.
To showcase their versatility, food vendors served up special berry dishes in celebration for local abundance.
A pie eating contest pitted the most hungry against one another at the stroke of noon, featuring pies made from locally grown ingredients.
According to a press release from the Farmers Market, local berries have an edge compared to those harvested out of state, as they are harvested when truly ripe and brought to market no more than 30 miles away rather than thousands from other parts of the country.
“Because local berries are harvested ripe they are super flavorful, juicy and more nutritious than out of state berries, which are harvested green or partially rip,” it stated.
