In honor of the
Official Grand Opening of
The Columbia Pacific Farmers Market…
The Only Farmers Market Where
Fresh Produce And Fresh Seafood Can Be Found Side By Side.
What is sweeter than a strawberry just plucked from the garden? An oyster just shucked and served on the half-shell, that’s what. Now, for the first time we know of you can find both in the same place every Friday afternoon in Long Beach, WA. Every Friday from 3 pm to 7 pm the Columbia Pacific Farmers’ Market is open in the park behind the police station with fresh breads, produce, plants, jams and seafood available for purchase, as well as live music and a horseshoe pit.
To honor this event, this Friday night there will be an Oyster Bar set up in the dining room. Goose Point oysters will be served on the half-shell by representatives of the Nisbett Oyster Co acting as our guest “oyster bar” tenders. We will also feature their
fresh oysters as our special appetizer and special entrée all evening. Look for:
Cold Poached Pepper and Lime Oyster,
Cornmeal and Rice Flour Dusted Pan-fried Oysters
Baked Oysters Muffaletta
Green Gumbo with Pan-fried Oysters
Here’s a recipe for Green Gumbo just to make your mouth water:
4 ounces thick cut bacon chopped up
12 ounces andouille sausage sliced 1/4? thick
3 tablespoons flour
8 cloves garlic finely minced
1 large onion minced
2-3 jalapeno chili seeds removed and minced (add less if you want it mild)
1 pound greens (Ex: 1 bunch of kale, 1 bunch beet greens, mustard greens, and some carrot and celery leaves)
8 ounces clam juice
2 cups vegetable stock
6 ounces okra trimmed and roughly chopped
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/4 teaspoon white pepper
Cooked brown rice
Add the bacon and andouille to a large pot and fry over medium heat, until most of the fat has rendered out and the sausage is browned. Use a slotted spoon to transfer the sausage and bacon to a plate. You should have about 1/4 cup of fat in the pot, if you have more, remove some, if you have less, add butter.
Add the flour to the fat and fry, stirring frequently to make the roux. Keep frying until it reaches a golden brown color. Add the garlic and onions and fry until the onions are browned, soft and fragrant.
To save time, pulse the greens in a food processor along with some of the stock, but if you
like it more chunky you can hand chop the greens. Add the jalapenos, greens,
clam juice, vegetable stock, and okra to the pot. Return the bacon and sausage,
then add the celery seed, oregano, paprika and pepper.
Lightly salt the gumbo. It should be a little less salty than you think it should be since
some of the water will evaporate as it cooks. Cover and simmer over medium low
heat for 40 minutes, or until the greens are tender and the green gumbo is thick and flavorful.
Serve the green gumbo over hot rice with hot sauce. Top with pan-fried oysters. Pow!