Opening Day!



The Edison Farmers Market celebrates the opening of its second annual market season on Mother’s Day, Sunday May 13th from 10:00 am to 3:00 pm. In addition to farmers and food artisans, Opening Day features live music by Pickled Okra at noon, children’s activities, face painting and a Makers & Vintage Market. The market is located at the Edison Granary at 14136 Gilmore Avenue in Edison, WA.

The Edison Farmers Market has been growing by the day. This year features over 30 vendors (double the amount from 2017) and extended hours from 10:00 am to 3:00 pm. The market season is now eight weeks longer, running from May 13th to October 28th, every Sunday. Also new this season, is a monthly Makers & Vintage Market showcasing handmade, found and repurposed wares. Visitors will be able to find these booths on the first Sunday of the month, in addition to first and last days of the season. 2018 brings live music and children’s activities every Sunday. For a calendar of events, please visit

Weekly shopping at it’s best; guests will discover the freshest of locally grown and harvested produce, berries, eggs, fish and meats. Artisanal food products include chocolates, cheeses, ferments, preserves, honey, flours, pastas and more. Other handmade products include all-natural soaps and home cleaning products, ceramics, knits and jewelry. And lets not forget pizza, wood-fired in an Airstream! For a complete list of vendors, please visit

The Edison Farmers Market is a non-profit organization committed to providing access to fresh, local and sustainably grown farm and artisanal products. In doing so we foster the economic viability of local famers and skilled workers. We aim to cultivate a thriving community center for all to enjoy in the Skagit Valley by showcasing food, goods, art, music and education. Market hours are from 10:00 am to 3:00 pm, Sundays May 13 – October 28. Located at 14136 Gilmore Avenue, Bow WA 98232. More information can be found at




Spring Garlic Soup

New garlic is pure white – the bulbs are crisp when cut yet give way to a tender sweetness when slowly cooked. Purchase these beauties now from Wild Rose Farm, as their harvest window is fleeting. Soon the sweet scapes will rise and the small bulbs will grow into the mature heads we are accustomed to. The flavor of spring garlic is all it’s own, highlighted in a soup that holds nothing more than garlic, thyme, stock and bread. It’s simplicity is accented by the brightness of Slanted Sun Farm’s Piment d’ Soleil. Depending on the stock you choose to use, this is can easily be a satisfying vegan dish.

1 cup (or a handful) of spring garlic bulbs, stems cut off
3-4 sprigs of thyme, leaves stripped
3 thick slices of Breadfarm’s House White bread, crusts removed
1 quart of chicken, duck or vegetable stock.
Olive oil
1 tsp salt or TT

Quarter the garlic bulbs. Over low heat and a generous amount of olive oil, baste the garlic and thyme, covered, for 20 minutes until soft and only very lightly browned (if at all). Tear the bread and add to the pot with stock. Simmer for 15-25 minutes. Salt and let cool for 10 minutes before pureeing in the blender until silken.

Garnish with Piment d’Soleil, olive oil and sauteed garlic scapes.