Aberdeen School District warning of phone scam for Fall sports calendar

Aberdeen High School Principals Rocky Rocquin and Sherri Northington are warning the community of a new phone scam claiming to be fundraising for a school sports calendar.

The school district reports business owners are being contacted by a company named Sports Media from Salt Lake City, Utah, requesting funds to participate in a 2014 Fall Sports Calendar for Aberdeen High School.

Aberdeen High School does not have a contract or agreement with this company to produce a sports calendar for our school.

Rocquin said “Our school sports calendars are created by our Yearbook staff. All communications to our community requesting sponsorship will be made directly by our staff and students.

Community members are always welcome to contact school officials to verify a fundraising effort. For information, call the school at (360) 538-2040.

Hoquiam Farmer’s Market News – Double Recipe Edition

The fancy name for my favorite is Eggs A La Goldenrod. In reality, it is creamed eggs.
For me, it is a taste of heaven!
2 Tablespoons of Butter
2 Tablespoons of Flour
One Cup of Milk or half and half
Melt the butter in a saucepan, whisk in the flour, then add the milk. Stir until thickened. Gently stir in;
Six chopped hard-boiled eggs.
Spoon over toasted bread and sprinkle with a bit of paprika.
Oddly enough, I’ve come across recipes for exactly the same dish from many other
cultures, and the only difference is the addition of some spices. In India, curry is stirred into the sauce, Russians add horseradish. Great grandmother’s recipe goes wild with a sprinkling of paprika on top. A reader of my Sunday column, Carol shared with me that she always crumbles some reserved egg yolk on top, a much better reason for the ‘Goldenrod’ in the name!
Never, ever throw away a Ham bone or a Turkey carcass! These are the base for making the finest soups on the planet. If you can’t make soup right now, put the bones in your freezer to use later. The flavor and nutrition that comes from using the bones are priceless. Honest, if you throw any out, I will know. My spies are everywhere. You will be caught and severely admonished.
Split Pea Soup
2 tablespoons butter, melted
1 large onion, chopped fine
2 garlic cloves, minced
Saute onion and garlic in the butter, then add;
1 pound Split Peas, rinsed and picked over
7 cups of water
7 teaspoons of chicken bouillon or Better Than Bouillon
meaty ham bone, ham hocks, or 1 pound of ham steak
2 Bay leaves
Bring to a boil, then reduce to a simmer for 45 minutes. Remove the ham and set aside to cool. Then add;
2 carrots, peeled and diced.
1 celery rib, diced
Simmer for another 30 minutes, or until the peas are almost broken down.
Remove the bay leaves. Some people puree the soup at this point. I don’t. The bits of veggies and the mushy split peas have a much better texture and appearance. You can use a potato masher to make the soup a bit creamier and not lose the texture. Shred the ham and add it back to the soup. Season with salt and pepper to taste.
Best served with Cornbread!
Barbara Bennett Parsons, manager of the Grays Harbor Farmers Market in Hoquiam, home of organic free range eggs; chicken and goose, sometimes duck and turkey eggs too.
1958 Riverside in Hoquiam open Tuesday thru Sunday
Deidra’s Deli open 7 days a week!

Hoquiam Farmer’s Market News – Comfort Food Edition

                           Barbara’s Cold Weather Baked Beans

              The night before;
Clean, sort, and rinse  two pounds of Navy Beans.   Put into a large stock pot and add plenty of water, enough to allow for the beans to plump.
             The following day;
Rinse the beans in a colander, then return them to the stock pot and add;
        one meaty Ham Bone
       Chicken Broth, enough to cover the beans- don’t let any beans cook dry!
bring to boil, then turn the heat to very low.  Let simmer for at least one hour,  longer if your beans aren’t fresh.
If you used too much chicken stock, pour some off unless you want to make bean soup.  
        Using tongs, remove the ham bone.  When it is cool pick the meat from the bone and return it to the pot.
       Meanwhile cook for five minutes;
one large chopped onion
two cloves of chopped garlic ( the stuff in the jar is fine)
       Add to the bean pot and then add;
one small can of tomato sauce
two thirds cup of dark brown sugar
one third cup of molasses
one fourth cup of apple cider vinegar
three tablespoons Dijon mustard
one teaspoon paprika- you may want to add more
one teaspoon salt
one half teaspoon pepper
chopped ham, to taste.  

Stir together and continue cooking for another hour.  Check for tenderness of the beans and adjust your cooking time, if needed.  

Now- if you plan on serving ham for Easter dinner and the weather is still cold- make these beans and you won’t mind another rainy day!

This next recipe is a wonderful Easter side dish, especially if you are serving a ham.  I know that the ingredients sound unusual, so it may require a leap of faith for you to trust my judgment.  Even my most skeptical guests have ended up asking for the recipe, so I share it in full confidence that it will become a tradition.

                         Southern Style Easter Side Dish

                Mix together and put into 8 X 10 baking dish;
eight thick slices of day old bread cut into cubes, French bread is best
two cups of lite or unsweetened crushed pineapple
two cups of grated cheddar cheese
               Mix together and pour over ingredients in baking dish;
one half cup ( one cube) melted butter
three fourths cup of brown sugar
four eggs, beaten
              Bake at 350 degrees for forty minutes

While you are happily cooking, turn your radio on to 91.5 KGHI , our new community radio station.  Much of the broadcasting day is filled with the best classical music of all times.  Best Hits like Vivaldi’s Four Seasons!

Make plans to head to Tokeland this Saturday for the Tokeland/ North Cove Studio Tour, one of my favorite Grays Harbor events.  Just about anything happening in Tokeland will lure me over, but this is the best!  From 10am until 5pm the local artists welcome us into their studios for a casual look at diverse and high quality home produced art of all kinds.  The venerable Tokeland Hotel is the center of activity, get your map of studios there, and enjoy a homestyle lunch too.

Come by the Hoquiam Farmers Market for a hot bowl of soup ( Deidra’s famous Chicken Curry soup today) and Nancy’s fresh baked Cardamom Bread.  We offer a haven of wholesome goodness and peace in an otherwise hectic world.

Barbara Bennett Parsons, manager of the Hoquiam Farmers Market
     1958 Riverside          Open 6 days a week- closed Tuesdays      Ph. 538-9747

‘like’ us on Facebook !!  Daily updates and specials! http://www.facebook.com/pages/Grays-Harbor-Farmers-Market

Hoquiam Farmer’s Market News – Plump Tuesday Edition

Traditionally, Fat Tuesday is when you should be using up all of those lovely, rich, tasty ingredients in your refrigerator before that fasting begins.  I’m fine with that.  But I’ll probably be restocking on Wednesday, just so you know.  Maybe I can find one special well-loved food that I can vow to give up for Lent.  Let’s see now, chocolate is now known to have healthy side affects, so that won’t happen.  I’ve already had to give up my most favorite food of all time, fresh crab, having developed an allergy to it.  So I think I’ll give up crab again.  A less than morally sound decision, but I’m still going through crab withdrawal.

The Scots figured out that the really yummy perishable ingredients that needed to be used up were things like eggs, butter, cream, and milk.  Scottish people never throw away anything remotely usable, so they started making pancakes on Fat Tuesday.  If they had some bacon, the meal got even better.  Pretty soon  Pancake Suppers became an annual event.  Pancake competitions sprang up, and folks could travel from one pancake event to another all day long. 

It probably won’t surprise you to learn that I am very picky about pancakes.  I don’t like pancakes that are thick, dry and doughy.  A good pancake should be light, tender and full of flavor.  A good pancake should be so tasty that you eat the first one without any syrup or jam so that you can savor the delicacy in its’ pure form first.  The only problem with pancakes is that most of us don’t have a huge griddle for making several at a time.  It’s a test of our patience.
Pancakes are incredibly easy to make- served with  applesauce and possibly bacon or sausage, you can have a great dinner or breakfast at any time.

                            Barbara’s Buttermilk Pancakes
Beat together;
one egg
one cup buttermilk
two tablespoons melted butter
one cup of sifted flour
one tablespoon sugar
one half teaspoon salt
one half teaspoon baking powder
one half teaspoon soda

Be careful to not over blend after adding the dry ingredients.  It’s okay if there are little bits of flour that aren’t mixed in.  They will actually blend all by themselves once they hit the hot griddle.  The key is to achieve the perfect degree of batter viscosity.  Makes me sound like I know what I’m talking about-  the batter must pour easily.  But not too easily!  When your griddle is hot, cook one test pancake.  Sometimes I have to add a spoonful of flour, sometimes a bit more buttermilk. 

Syrup can be overwhelming to a good pancake, especially the ones which are too sugary.  Real Maple Syrup or Little Wild Blackberry Syrup are my personal favorites.  Nancy Lachel, at the Hoquiam Farmers Market makes a superb LW Blackberry syrup, along with the very best jams.  We are fortunate now in having a good supply of farm fresh local eggs, and Anthony’s Sausage transforms a pancake supper into a complete meal!  If Hoquiam ever decides to have a Mardi Gras parade, the Farmers Market will create a float for the celebration.  Meanwhile  we’ll concentrate on providing great food, using the best ingredients, and making every day special.  Deidra’s Deli is now offering delivery service every weekday.  You can call in your order to 538-9747 or send a fax to 538-5821and Chelsea will zip your order over!

Ruth brought in the first harvest of exquisite hothouse grown lettuce and herbs today!  There is a Lettuce mix, an Asian Spicy Greens mix, Mustard Greens, Cilantro, and Sage.  These are the most tender gourmet greens ever grown.  Ruth tends all of her plants with a mothers’ loving touch, and these are her first-born in the new greenhouse!

Barbara Bennett Parsons, manager of the Hoquiam Farmers Market and Deidra’s Deli.  Winter schedule;    Open Wednesday through Sunday!

Hoquiam Farmer’s Market News – Peggy’s Stew Recipe Edition

Naturally, I happen to have a heart-warming true story about Stew which is particularly apt for Valentine’s Day!
Many years ago, my dear friends John and Peggy were dating.  The romance had progressed to the point where Peggy invited John to her home for dinner.  She didn’t have much money to spend and fussed over what to cook. She finally settled on Stew.  It was superb!  Not fancy, not elegant- but indescribably delicious.  John knew that this was the best food he had ever eaten.  Driving home later that evening he decided to ask Peggy to marry him.  Don’t get me wrong, he adored Peggy- but knowing that his future with her included meals like he had just eaten was the clincher.  

Stews’ marvelous flavors are due to slow, moist cooking and the use of root vegetables.  Turnips, Rutabaga, Potatoes, Carrots, and Parsnips are easy to grow crops that store well.  Back when everyone had a root cellar, these veggies were the key to getting nutritious meals through a long, harsh winter.  My Grandma Bennett  used to keep her root vegetables in baskets on the back porch, since our weather is mild enough to forego the underground root cellar.  Grandma Broadie lived in Kansas- she needed the root cellar!
Once you try my Stew recipe, you may want to include these vitamin rich crops in your garden this summer.  Harvesting your own food is rewarding in every possible way, and the bonus of root vegetables is that they don’t require canning, freezing, or any processing.  Just dig ‘em up, shake off the dirt and store them in a dark, cool place.  All winter long you’ll experience a burst of pride as you pop a parsnip in the pot!
One requirement for making stew is a heavy duty Dutch Oven style pot with a tight fitting lid.  Cast iron is a good choice, but I’m fortunate in having my mothers Magnalite cast aluminum roaster.  I love this pot.  I remember when my mother bought it, at Brennan’s in Aberdeen.  I miss that store.  
In making this recipe, I always use deer meat.  The sinewy parts that can’t be used in other cooking come out meltingly tender in the stew.  If you’re shopping for beef, buy the leanest and most inexpensive cut you can find.  Be sure to cut off any fat!

                                              Peggy’s Stew

two pounds of lean beef, cut into bite size chunks.  Dredge the meat in flour.  Have your roaster heating with a thin coating of good quality oil.  When sizzling hot, add the meat, in two batches if necessary.  Don’t crowd the meat in the pan.  Brown it on all sides.  The browned drippings are an important part of the flavor, plus they provide a thickener to bind the liquids into a gravy.  
         Then chop into pieces and add to the roaster;
one large turnip
one large rutabaga
two med. parsnips
four carrots
one large onion
two or more potatoes
two minced cloves of garlic
one large can (29 ounce) diced tomatoes.  Swish half a can of water around to get          the tomato sauce out and add that also.  
one teaspoon salt
one teaspoon pepper
Optional other ingredients are celery and chucks of cabbage.  

Mix everything together to blend well, put the lid on, and roast in a 300 degree oven for several hours. Three or four hours will do the trick.
This makes enough for a large crowd or several meals.  Serve with bread or rolls. 

Barbara Bennett Parsons, manager of the Hoquiam Farmers Market. 

 The Ed Hume seed rack is in now!  Ph. 538-9747

Improved returns demonstrate Columbia salmon protection

Among other results in the new report:

  • Federal agencies in 2009 restored water to salmon and steelhead streams that otherwise dwindle or run dry at the same time fish are returning to spawn. The 190 cubic feet per second of flow restored to streams in the Columbia River Basin last year exceeds the average amount of water consumed by Portland and nearby cities. The agencies since 2005 have protected and restored stream flows totaling more than three times the average water use of Seattle and Portland combined.



  • Efforts to redistribute a large colony of Caspian terns in the Columbia River estuary helped reduce their predation on juvenile salmon and steelhead from about 15 million fish in 1999 to 6.4 million in 2009. However, double-crested cormorant predation on these fish is a growing concern, and agencies are accelerating efforts to address the issue. Together cormorants and terns consumed 17.5 million juvenile salmon and steelhead in 2009, about 15 percent of all those that reached the estuary.


  • The agencies in 2009 reopened nearly 265 miles of spawning and other salmon and steelhead habitat that had been blocked by impassible culverts, diversions or other obstacles. Since 2005 the agencies have restored access to a total of 845 miles of habitat.
Salt Creek bridge
Replacing the Salt Creek culvert with a bridge reopened healthy habitat to salmon, steelhead, bull trout and cutthroat trout.
SOURCE: 2009 Progress Report

“Fish are returning in numbers we haven’t seen in decades and to places they haven’t been for decades,” said Lorri Bodi, acting vice president for Environment, Fish and Wildlife at the Bonneville Power Administration. “It’s good evidence of the way states, tribes and federal agencies are working together on behalf of fish and communities.”

The biological opinion specifies performance standards for safe passage of juvenile fish past each federal dam. Tests so far indicate that results are on track to meet those standards through a combination of spill, surface passage improvements that increase the benefits of spill and other actions.

The full 2009 Progress Report and other background material is available at

A video describing the biological opinion’s commitment to spill is available at http://www.youtube.com/watch?v=zS_NGj79y2I

Hoquiam Farmers Market News – Berry or Fruit Cobbler Recipe Edition

One must be well prepared to dive into the briar patch. Without being properly clothed, the welts and scratches can take weeks to heal. And then there are the bugs. Not to worry, I am here to assist you. The Hoquiam Farmers Market is the place to buy your lotions for protection! Our very own Sara Paylor makes wonderful non-toxic products that are safe to use on the most delicate skin. She has Natural Sunscreen, ‘Ain’t No Bugs on Me’ repellant , After Sun Soothers, and several kinds of lovely healing lotions. Her lip balm will keep you lips kissable, and when you step into your well-deserved shower, her soap and shampoo will bring you back to your usual sparkling self.

We have been in the midst of the Strawberry frenzy for the past several weeks, providing the excellent Spooner’s Berries on the west side of Myrtle Street. Alas, the strawberries have all been picked and consumed now. The strawberries in our garden have had a great year and we had planned on several more weeks of harvesting them. Until the other night. I happened to glance out of the window, and who did I see chomping down with great gusto on our strawberry patch??
You probably guessed it- one of our resident deer. I ran outside and chased him away, but the damage had been done. We’re not sure which of us left the fence unlatched, but now I’m planting flowers in the strawberry patch.

However- Raspberry season has arrived!! The Spooner Raspberries are a particularly delicious variety, large and juicy. Blueberries, the favorite berry of Dinah Sue, are finally here, and in a few weeks the Marionberries will arrive, keeping our berry lovers content. Be sure to let us know if you want to have berries held for you. They sell out quickly each day, but we can hide a flat for you where no one else will find it until you arrive to claim it for yourself. Making summer berry jams is one of the most satisfying home projects, and it is so easy. Plus, if you set some aside for future Christmas gifts you will be less stressed in December and be giving a gift of love from your own kitchen.

We pick and freeze lots of berries, knowing that they will be Black Gold during the winter. I love making a LWB pie or cobbler on a dark winter day, savoring the tartness of the berries and remembering the fun that I had picking them.
Here is a tried and true recipe for Berry or Fruit Cobbler

one stick of butter two tsp baking powder
one half cup sugar one fourth tsp. salt
one cup flour one half cup of milk

Mix butter and sugar in food processor, then add the rest and combine.
In a large bowl combine
six cups of Little Wild Blackberries, or your choice of fruit or berries
3 tblp. Tapioca
one half cup of sugar
note- if you are using previously frozen berries, it helps to microwave the mixture for 5 minutes before putting into the baking pan

Pour the berries into a 9" X 12" pan, spoon the batter over the berries, and bake in a preheated 350 degree oven for 40 minutes or until golden brown.

Barbara Bennett Parsons, manager of the Hoquiam Farmers Market

Remember- Nancy makes fabulous LWB pies and jams! Saving you time and those cuts, bruises and scratches! 538-9747 for orders and the Deli
Open Wednesday thru Sunday

Hoquiam Farmers Market News – Silver Turtle Edition

There are those who insist upon having a tent for camping. P’shaw, I say! A tent is a welcome luxury, a cozy extra, but it is certainly not a necessity. I spent my entire childhood hiking and camping, and our family never did own a tent. I admit, I was a victim of tent envy. I love the tent my husband brought to our marriage. What joy it is to wake up dry, even when the rain is streaming down the outside of the tent. As a child, we carried thin plastic sheets to wrap our sleeping bags against the elements. Believe me, the elements scored many a major victory.
So, if you do have a tent, count yourself lucky!

Scout around your backyard for the perfect place to pitch the tent. Avoid any steps or stairs that might cause a middle of the night fall. If you have a safe place for building a campfire, get the firewood ready, and sharpen some sticks for marsh mallow roasting. You don’t want to be doing the sharpening by flashlight.
Meal planning is very important, especially if you are trying for the authentic outdoor experience. The truth is, anything that you cook over a campfire is going to taste delicious, especially if you’ve spent the day hiking or playing tag. Aluminum foil is your best friend for camp cooking.
Make a Silver Turtle for dinner;

On a piece of foil place a hamburger patty, potatoes, carrots, onions, salt, pepper, and a dollop of butter.
Fold foil around turtle, and cook in the coals for twenty minutes.

As we all know, the real food comes after the meat and veggies- dessert! And what is the classic all American camping dessert? S’Mores, of course!
Just in case you’ve forgotten how;
Top one graham cracker square with half a Hershey®’s Milk Chocolate Bar; set aside. Toast a large marshmallow over a hot campfire or fire pit using a long-handled fork or stick. Once toasted, carefully slide marshmallow onto chocolate-topped graham cracker square. Top with remaining graham cracker half and gently press together.
If you keep dropping your marshmallow into the fire, simply wrap the untoasted S’More in aluminum foil, put it in the campfire coals, wait about 5 minutes for the marshmallow to get nice and gooey. The only thing missing is the charred skin.

The Fourth of July is only days away. The Aderdeen Splash Festival takes place at Morrison Park, with all sorts of family fun- inflatable games, a children’s carnival, lots of musical entertainment, a magician, and jugglers! It begins at 2pm and culminates with a fabulous fireworks show over the Chehalis River.

The Hoquiam Farmers Market is offering a build-up to the big day. We are celebrating on July 3rd ! Nancy will be making Strawberry Shortcake, reason enough to celebrate. After all, shopping needs to be done for the weekend, make it a festive experience! Anyone interested in having an outside booth for the 3rd needs to call the market to reserve a canopy tent. For only $10.00, you may set up one of our canopies and sell your products. We encourage homemade, homegrown items, crafts, artwork-unique local talent is welcome! Give us a call at 538-9747.
Remember ; ‘ There is more to life than increasing its speed’- Mahatma Gandi

Barbara Bennett Parsons, manager of the Hoquiam Farmers Market
open Wed. Thru Sun., Deidra’s Deli open Mon. Thru Sat.

Hoquiam Farmers Market News – Potato Salad Edition

I was blessed to have a childhood filled with days of promise and play. Adulthood brought responsibilities, duties, schedules to be kept. Even the vacation days lacked the carefree aura that I only half remembered. Until one summer morning 20 years ago. A life changing morning. For once I had not set the alarm clock. I remember laying in bed listening to the birds chirping. Without opening my eyes, I breathed in the distinctive scent of early summer and was suddenly and completely transported back to childhood. There was that old thrill of what the day might bring, a sense of peace and belonging, the certain knowledge of happy adventures ahead. I tried my best to absorb this moment and made a vow to never again forget how summer should feel. I still slip into adult mode all too often, but I remember how to go back.

If you need a lesson in time travel back to childhood, buy yourself a Hammock. It isn’t usually difficult to find 2 trees to stretch the hammock between, but for the treeless, you can buy a hammock stand. Do not be fooled into thinking that you must have a hot summer day in order to indulge in hammock time. Just find a comfy blanket and make a nest for yourself. Choose a book to read that does not require much of you. I have a special selection of favorites for my hammock time; the Harry Potter books, C.S. Lewis, Agatha Christie, Jane Austen, Anne of Green Gables, to name a few.

I have already made known my predilection for picnicking, which is an activity that blends well with hammock time. By the way, the Hoquiam Farmers Market has sturdy old-fashioned picnic tables made from hand-milled local trees. A fellow named Wes from Matlock brings them to us, and they have passed my extremely high standards for being picnic worthy.

A summer picnic menu is not complete without Potato Salad.
I realize that everyone has an idea of the perfect Potato Salad. I am a super-snob of potato salads, and make no apology for my prejudice. I read the food magazine recipes and scoff at their efforts to tweak perfection. Putting some foreign ingredient, like tarragon, into a potato salad is wrong. There, I’ve said it. Choose a great recipe and stay with it. Your family will love you and your reputation as a good cook will be secure. Another secret to great potato salad? Do not serve it chilled. Oh, the difference in taste and texture between a slightly warm or room temperature potato salad and a chilled P. Salad is the difference between night and day!!!

Since you asked, I will divulge my mother’s Potato salad recipe! Truly, it is the very best!
Start with; Four to six large russet potatoes. Scrub well and place in a pot of hot water. Bring to a boil and let simmer for about 15-20 minutes. They are ready when a fork goes in without too much resistance. Do not overcook the potatoes. If they are overcooked, throw them into the compost and start over!
Plunge the cooked potatoes into a cold water bath. Drain, and use a paper towel to scrub away the loose skin.
Slice the warm potatoes into a large bowl. Do not let them cool too much, even though they will be hot to handle.
Here is the secret ingredient;
Toss one third cup of apple cider vinegar into the warm potatoes. Now you may let them cool.
Meanwhile, cook the eggs. You will want at least 8, because they add such a creamy goodness. If using fresh Farmers Market eggs, I have been advised to try two new methods of boiling so that they will peel easily. First- place the eggs into already boiling water. Second- use a tsp. of vinegar in the water. If neither method works, don’t worry, they don’t need to look pretty in the salad.
Add the chopped eggs to the potatoes and toss with a teaspoon of salt. Add;
one and one half cups of chopped celery
one large sweet onion
one cup (maybe more) of Best Foods mayonnaise, no substitute unless you are making your own mayonnaise!

Serve immediately. If you must make it ahead and chill it, then warm it in a microwave or bring to room temperature before serving.
After eating, go back to the hammock for another nap. You deserve it!

Barbara Bennett Parsons, manager of the Hoquiam Farmers Market
1958 Riverside, where Deidra’s Deli serves a very fine Potato Salad.
Give us a call, we’re never shy about sharing opinions or advice. 538-9747

Hoquiam Farmers Market News – Whole Wheat Edition

So- some folks clean and fry their clams whole, while others separate the diggers from the neck and body, leaving the succulent and tender digger to be savored as the gourmet delicacy that it is.  A few weeks ago I shared my recipe for clam chowder, and several of you wrote to me, horrified that I was putting spices into the chowder.  I stand by my recipe, ready to defend it at a tasting.  Not that I don’t absolutely love the classic onion, potato, milk, clam basic recipe.  But do not condemn mine until you have tasted it!  This week I bravely step forward with my recipe for Clam Fritters.  As with any recipe, this one was developed over many years of trial and error.  Step number one is to grind the necks and bodies, but not the diggers!  If you are feeling frisky and adventurous, you may decide to add a clove of minced garlic to the fritters.  But it’s darned good even without the garlic!  
 The trick is to get the mixture to the right consistency so that you can pat it into the pan.  You don’t want it at ALL loose, but you don’t want it too stiff.  This is a Goldilocks type of decision; porridge number 1, 2 or 3.  For my husband and I, a standard size round frying pan is perfect , and this recipe will cover dinner for two nights.  However, if you have a family, I recommend using a large skillet, rectangular griddle style.  I have learned a wonderful trick.  If using the round one half recipe frying pan, I get out my pizza pan.  After the fritter has cooked until golden brown on one side, I place the pizza pan over the skillet, hold it firmly in place, and with one graceful movement flip the fritter onto the pizza pan. Add a bit more oil to the pan.   Then slide the whole fritter back into the frying pan to finish cooking.  When using a large rectangular skillet I use a cookie sheet to perform the same maneuver.  Finish cooking and then flip back into the pan to cut into serving pieces.  The first time that I performed this stunt with the large pan in front of company, I said a heartfelt prayer.  But it worked, and my confidence soared!


         Barbara’s Razor Clam Fritters
six slices of cooked bacon, cooled and crumbled
two cups of ground clams
one teaspoon of seafood seasoning
one teaspoon of celery salt
one clove of minced garlic (optional)
two beaten eggs
four tablespoons of flour
two cups of Panko
Mix all ingredients together.  If the mixture drops loosely from the spoon, add more Panko.  Bring your pan up to medium heat, coat with good oil ( I prefer canola oil) Plop spoonfuls of the mixture onto the pan and flatten with your spatula.  It should bind together easily as you whack it with the spatula.  Cook for about 5 minutes, but check that it is a golden brown.  Do Not Overcook!  Flip the fritter as per instructions, oil the pan, then gently slide the fritter back onto the pan.  Cook until second side is golden brown, about another 5 minutes.  
Serve with lemon juice, tartar sauce or ketchup.  It pains me to see ketchup used on clams, but there it is- some people like it that way.


Finally, for a truly fantastic experience, I encourage you to visit the Matlock Old Timers Historical Fair this weekend.  This is my all-time favorite local festival.  It’s a bit like stepping through a time portal and being transported back 100 years.  The exhibits, the food, the music, the neighborliness of everyone there- you will find yourself wanting to move to Matlock.  Matlock is definitely off the beaten path, but the fair is easy to find.  Take the Brady exit from Hwy. 12, go 19 miles up the road and stop when you see the fair.  


Barbara Bennett Parsons, manager of the Hoquiam Farmers Market and Deidra’s Deli.  The market is open Wed. thru Sun., the Deli is open daily.  
1958 Riverside   ph. 538-9747