The Kitsap year has two seasons: pantry and farmers market! By May all the farmers markets are open around the county. The last market closes in December.

The markets are open! During the season it’s possible to do nearly all your grocery shopping at the farmers markets.

What’s in Season

Greens: spring greens, lettuce, kale, chard, beet greens
Roots: last year’s potatoes, spring onions (thinned), fennel bulbs, kohlrabi
Fruits: rhubarb.
Flavorings: herbs (thyme, parsley, oregano, mint), garlic scapes
Meat: frozen beef and pork, fresh-frozen (newly slaughtered) chicken
Dairy: eggs. You can also get raw milk from local farm stores.

Spring salad: every spring I go out into the garden and collect as many new greens as I can – lettuce leaves, kale, beet greens, herb sprouts, dandelion leaves, with a target of at least 20 different greens – to make into a spring salad. It kicks off the season when we transition from mostly stored to mostly fresh food!

Savory rhubarb: rhubarb compote with ginger makes a wonderful sauce for pork chops and roasts.