September 7, 2017 • Market 16


Whats Fresh

This week you can expect apricots, blueberries, peaches, nectarines, watermelons, cantaloupe, loads of greens, corn, tomatoes, cucumbers, herbs, onions, garlic, chicken and quail eggs, honey, baked goods, green beans, summer squashes, eggplant, all grown by local farmers. Local crafters, food producers and more bring their offerings to share, with you, our neighbors and visitors.


The Forecast for Market Day


We are sad to announce that we are CANCELING the Zucchini races again for this season. There are many tasks associated with an event such as this and we needed to make a decision today (Tuesday).

Because of the air quality today and the forecast for worsening smoke over the next 2 days, we felt it best to do so.

If the smoke does clear and the air quality improves, we will offer Zucchini Race Car MAKING at the market for anyone interested in coming to play, but we will NOT have the track available.


Recipe of the Week

Zucchini Parmesan

The red-sauce favorite may typically be made with veal, chicken or eggplant, but here it is reinvented using zucchini instead. It's still breaded and smothered with sauce and cheese like the classic, but thin slices of prosciutto add a satisfying saltiness to the mix.

Servings: 4

For the sauce:
* 2 tablespoons extra-virgin olive oil
* 2 cloves garlic, thinly sliced
* 1/2 teaspoon fennel seeds, chopped
* 1/4 to 1/2 teaspoon red pepper flakes
* 3 pounds plum tomatoes, cored and roughly chopped
* Kosher salt
* 1/2 cup chopped fresh basil

For the zucchini:
* 2 medium-to-large zucchini
* 3/4 cup all-purpose flour
* 2 large eggs
* 1/3 cup milk
* 2 cups panko breadcrumbs
* 1/2 cup grated parmesan cheese, plus more for sprinkling
* 1/4 cup chopped fresh parsley
* 1 clove garlic, grated
* Kosher salt and freshly ground pepper
* 1 cup olive oil, for frying
* 6 ounces fresh mozzarella, sliced into 12 pieces
* 2 ounces thinly sliced prosciutto, torn into 12 pieces, plus more for topping (optional)
* 2/3 cup ricotta cheese

1. Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until the garlic is lightly golden, about 1 minute. Add the tomatoes and 1 teaspoon salt; cook, stirring occasionally, until the tomatoes begin to sizzle, about 5 minutes. Add half of the basil and 1/2 cup water and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally and smashing the tomatoes with the back of a spoon, 25 minutes. Stir in the remaining basil and season with salt.
2. Prepare the zucchini: Preheat the oven to 400 degrees F. Trim the zucchini and halve crosswise, then slice lengthwise into 18 strips, about 1/4 inch thick. Put the flour in a shallow dish. Whisk the eggs and milk in another dish. In a third dish, combine the panko, parmesan, parsley, garlic, 1/2 teaspoon salt, and pepper to taste. Working in batches, dredge the zucchini in the flour and shake off the excess. Dip in the egg mixture, turning to coat; let the excess drip off, then dredge in the panko mixture, pressing to help it stick. Set aside.
3. Heat the olive oil in a large, deep skillet over medium-high heat. Working in batches, add the zucchini in a single layer and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels; season with salt.
4. Lay 6 pieces fried zucchini a few inches apart in a 9-by-13-inch baking dish. Top each with a few tablespoons of the tomato sauce, a slice of mozzarella and a piece of prosciutto. Repeat the layering (zucchini, sauce, mozzarella, prosciutto), then top with the remaining zucchini. Top with a little more sauce, sprinkle with parmesan and dollop with the ricotta. Bake until heated through, about 15 minutes. Top the stacks with more prosciutto. Serve with the remaining sauce.

Do you have a favorite recipe?

We'd love to post it in our newsletter! Just email it to us with a photo and we will share it.


Additional Vendor Space Available

We have expanded our market to include more vendor spaces for all; crafters, prepared foods, farmers & other non-farmer booths. Visit our website to learn more.


Free Gardening Advice

Chelan county is blessed with folks who love to grow plants. This year, we welcome back the Master Gardeners Pam & Patty, every week at the Market’s Information Booth. So bring in your wilted leaves and those unidentifiable critters munching wildly in your yard and see what the Master Gardeners have to say.



What is the best way to have vibrant community farmers markets?

By making your purchases from local farmers/crafters each week.

If you want to do more to make this a market you can be proud of, consider becoming a Friend-of-the-Market.

Learn more about this program at the market booth located at the front of the market.

2017 Friends of the Market:

Look for this sticker on windows of your favorite businesses and people
HDCA & their members
Lake Chelan Chamber of Commerce
Chelan Fresh
Shot of Gratitude
Sunshine Market


Chelan Evening Farmers Market would like to thank NCB for their continued support. They are our major sponsor.

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