LOCATED AT BOATWORKS MALL HOURS 8AM-1PM

Weekly Update

Welcome to the 6th edition of the Tahoe City Farmers Market Weekly Newsletter! We are so excited to bring the farm-fresh updates and seasonal recipes directly to your inbox every week!

Wild Little Fish Co. Update

Brand Little, fish entrepreneur and owner of Wild Little Fish, Co. Brand was working away at a corporate sales gig in 2005 when he purchased his first fishing vessel, The Sunshine.

Despite a discouraging beginning, during which he learned the horrors of seasickness, he continued to keep fishing. Right away, he hauled in a massive catch of wild Bodega Bay salmon. It was more fish than the commercial seafood buyer could handle. Brand’s entrepreneurial spirit kicked in, as he wasn’t going to be defeated to throw away this huge catch of wild salmon. Laura, his wife, and him loaded the fish into the van, rushed to the processing plant, and within hours had beautifully cleaned, filleted wild salmon.

On to Farmers Markets and sold out of the fish within hours, accomplishing bringing ocean to table. Then they upsized The Sunshine to a new boat, The Fair Seas, which was a boat of their dreams. By now Brand was friendly with all the other boats and their captains, so he contracted them to sell part of their catch directly to him.

Now with a greater supply and more variety, Brand and Laura expanded their territory, and now are feeding fish aficionados all over Northern California and Tahoe City.

You can preorder your fish every week to have it waiting for you on ice while you shop. Preordering lets you take advantage of their specials at discounted prices. Place your orders by 9:00 PM on Tuesday for Thursday’s Market.

What’s in season and on special this week.

• Wild Northern Halibut

• Wild Coho Salmon

• Wild Rock Shrimp

• Wild King Salmon

CLICK HERE TO ORDER YOUR FISH BY TUESDAY 9PM

Side Hill Citrus from Newcastle, CA mandarins this week!

Salmon Corn Chowder

Salmon Corn Chowder

by Julia Frey

Prep time: 40 minutes
Yield: 6 servings

A hearty soup doesn’t need a lot on the side to become a satisfying meal. In fact, I think that all you really need is a chunk of white bread or sourdough to round things off. Corn muffins are also amazing with a creamy soup!

INGREDIENTS:

• 1 onion , chopped

• 2 tsp butter

• 2 stalks celery, sliced

• 2 carrots, sliced

• 2 cloves garlic, minced

• 3 sprigs fresh tarragon or 1/2 tsp dried tarragon, leaves only

• 2 tbsp flour

• 1 bay leaf

• 1½ litre/6 cups fish stock or chicken stock

• 2 potatoes, medium, chopped

• 2 corn cobs, for flavour only, to be discarded later

• 1 lb salmon fillet, cut into bite-sized pieces

• 1½ cups fresh corn, cut off 2 ears of corn

• 1 cup double/heavy cream

• salt and pepper to taste

PREPARATION

1. Chop the onions and celery and slice the carrots into rounds. Cut the corn kernels off the cob and set aside, reserve the cobs.

2. In a soup pot, melt 2 tbsp of butter and sauté the chopped onions, celery and carrots for 5 minutes, then add pressed garlic and chopped tarragon and cook for 30 seconds longer, then sprinkle the flour all over and mix in to combine.

3. Add the fish stock, a bay leaf, chunks of potatoes and the corn cobs, from which you cut off the corn kernels earlier. Bring to a boil and let everything simmer over medium heat for 10 minutes, remove the corn cobs with tongs and discard.

4. Add the fresh salmon pieces, the corn kernels and let them cook for 10 minutes. Then stir in the heavy cream. Season with salt and pepper to taste and serve.

Fall Hours & Location

Thursdays, 8am-1pm
Boatworks Mall Oct. 22-Dec. 17

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