The weather forecast promised rain, and delivered, a cold hard rain drenching everything outside, including the people setting up the Bremerton Farmer’s Market. When I dropped by the vendors were trying to dry off under their awnings while talking with hardy customers who had ventured out under our umbrellas.
I made a fast pass and then headed to Port Orchard, hoping to catch the Kitsap Food and Farm Policy Council’s monthly meeting. I promptly got caught in the rain-slowed Gorst rush hour traffic jam. I arrived at the Kitsap County Administration Building at ten minutes after the scheduled meeting start to find locked doors. Next month I’ll add half an hour to my travel time and email ahead to alert the council that a member of the public wishes to attend.
With the evening suddenly free I swung by an ATM and went back to the market, where several vendors reminded me the market does have a cash machine. At Pheasant Fields Farms I collected all the small pickling cucumbers still left, some beautiful gold and yellow carrots, and a dozen eggs. Paul of Gregory Farm still had peaches and blueberries from Yakima. I chatted with him about blueberries for a minute, he says he’s thinking of planting more on his own farm. Glenn Huff of Start Now called me over to pick up one of his fantastic heads of lettuce. London Maid had crackers again – so good I ate half the bag in the car on the way home!
As I put my produce away I realized I hadn’t used up the bag of spinach Glenn encouraged me to buy last week. (If Glenn hasn’t lured you into buying something new this year you haven’t been going to the market enough!) I also noticed I had some chicken meat left over from the last time I had a roaster. An image popped into my head: swimming angel, a thai chicken and spinach dish with peanut sauce.
I’ve never made peanut sauce. I read through a dozen recipes on the web. All of them required lemons or limes which I don’t have in stock. Ted, reading over my shoulder, suggested substituting rice wine vinegar. I was happy with the result, although I’m sure I’m going to be experimenting with the recipe. It was a pretty good starter recipe though so I’m including it here, a swimming recipe for a downpour of a day.
Fresh Spinach Swimming Angel
Cook 1-2 cups of jasmine rice in a pot on the stove or in a rice cooker. (One cup may not be enough, 2 cups will provide rice leftovers).
Chop one small red onion. Chop chicken, about 2 cups. Fry these in grapeseed or other vegetable oil until the chicken is brown.
Take one bag of fresh spinach, approximately 2 loose cups. Steam by placing loosely on top of the cooked rice and putting the lid back on the pot.
In a small food processor or blender, mix:
1/2 cup peanut butter (CB’s is great)
1 tbs. brown sugar
1/4 cup soy sauce
1/4 cup rice vinegar
This makes a thick paste. Add hot water until the sauce is pourable. I used approximately another 1/4 cup of water.
Take chicken and onions off the heat. Add the peanut sauce. Take the spinach off the rice and stir that in as well. Serve over rice.
Makes 2-4 servings.