Sunnyfield Farmer’s Market – Saturday 11/11 – 10am til 2pm – Farms, food, and fun!

Here we go again!
So much has happened in two weeks, since we last talked. Folks passing out of this world, others coming in, elections, snow, sparse mushrooms, saunas, time changes, long nights sinking longer, figurings and musings, dreamings and yearnings.
The market’s gonna be off the hook this week! We’ve got some hot food coming! Victor and Jennifer will be bringing their fresh and oh-so-edible tacos, and supestar chef Nick Coffey from Ursa Minor will be slinging soup!  We’ll have our usual epic spread of breads and pastries to get you through the morning and into the early work-week, Sunnyfield goat cheese, Mountain Wave coffee, Dancing Flower bouquets and wreaths, fresh vegetables from Rose Root Farm, apple cider pressing from Fruit City, eggs and winter squash from Henstooth, Woodland Keep’s work-of-art pies, and gosh who knows what Eden will bring to hawk.
You lucky ducks!
Bring all your off island friends and show off just how flipping awesome our local food scene is and support the folks who put their heart and soul into feeding this little dry rock of an island.
Also, we got some press along with Midnight’s Farm and the Lopez Farm tours, a sweet read!
Wild Leavened Breads
Miche – Just the name sounds like an expression for delicious.
Lopez Sandwich- made angelically light with half Lopez Grown Cara Cara white wheat. You’ll be delighted and dedicated eaters of this bread…
Gluten Free Pan Loaf – So far as we can tell, the best non-bread bread you can find!
Horsedrawn Rye- This is salt of the earth bread, this is “we’re just humans, being right and good” bread, we make this one with 100% Lopez grown Rye from Ken Akopiantz over at Horsedrawn Farms.
Country- The go to, standby, best friend bread.
Fortuna Hearth – This years wheat is baking up beautifully, so much time and attention went in to the process of the soil to seed to flour to loaf, you can taste it. This grain was grown by Ron Norman over at Stonecrest Farms, cleaned and milled by Steve Lillestol at Island Grist, and baked right here, then we’ll haul it down the road to Sunnyfield. From seed to loaf in a couple square miles. 🙂
Mountain Bread –     rich and full of all the goodness we can muster, a bread for wood chopping, animal skinning, canning, repairing roofs, and such, getting ready for the coming cold times.
Tordu-  bike away with it sticking out of your basket and feel totally authentic.
Olive Oil Rosemary Salt Rolls – just a little something.
Wild Leavened Treats
Buttery Apple Pear Scones- This week, we roasted some nice heritage apples in our oven until they were thick and rich, added in big hunks of butter and cinnamon, spread it on the dough, covered that in chunks of pears straight from the trees here on Midnight’s Farm, then rolled the whole thing up for a succulent rich autumn treat.
Gluten Free Pear Oat Scones – Oat is such a pleasing grain, fill it with fruit.
Maple Vanilla Cream Cheese Cinnamon Roll – Eat with black coffee or strong tea and get something done.
Sourdough Croissants – layers of love and labor.
Chocolate Croissants: what civilization is for.
Savory handpies– While there might be plenty of hot food at the market this week you can pick up a couple of these for your picnic lunch on Sunday at the top of Chadwick or down on the cliffs of Shark Reef.
Pear Custard Crumble Galettes –  These are just downright enjoyable, a nice thick layer of egg rich pastry cream on our signature yogurt Kamut pastry crust, topped with heritage pears and then sprinkled with buttery oat crumbles. zipedee-doo-daa!
Rosemary Shortbread- with a beautiful sifted Sonoran wheat, a nice heritage grain grown in the Skagit Valley. Butter. Butter. Butter. Usually, about half of these mysteriously disappear from the bakery before they can make it to market. A truly decadent and wholesome treat.
Sunnyfield Farm
6363 FIsherman Bay Rd.
Follow signs for parking….
If you’d like us to hold something just give an email with what and please specify pickup at the bakery or at the market. And cross your fingers we remember!
Barn Owls