WEST SEATTLE
A trip to a farmer's market always increases my creative cooking juices! A sunny crisp day in winter walking past all the fabulous fresh, tables of foods all accompanied by local musicians to keep things festive and shoppers in the mood to linger. The summer markets are jammed packed with tons of vendors but the die hard winter participants get my regular business.
A once through the market to check out the offerings taking it all in helps with creative meal planning. Then it's time to start bringing it all together.
First stop is with the pasta guy but not for pasta, instead I choose his gnocchi. But let me tell you ~ his pasta, specifically his ravioli are pretty smashing. My favorites are pretty simple: mushroom, ricotta spinach, or 4 cheese. All great! And he'll even tell you how to make a fabulous meal with beets from one vendor, fresh cream from another or chanterelles and squash...
This vendor has wonderful the fresh and brightest fall fruit juices and ciders! The pear is my favorite but the apple varieties are pretty terrific too.
Proudly taking his family duties seriously and with a smile after selling me beautiful carrots!
Tonnamaker's grows the most incredibly tasting apples! I make a special trip to the Sunday market for a handpicked organic Fuij apples for every day of the week!
For tonight's meal I choose a butternut squash to go with the chanterelles and gnocchi. Now the greens...
Stoney Plains Organic Farm is where I find kale, swiss chard , collards, etc.
Ever tried lavender jelly? Or Dulce de Leche caramel sauce? Or punpkin butter? Well these guys make a wonderful product! I've not tried their pickles but they looked pretty good too!!
Today there was a new vendor offering wonderful sweets! jonboy caramels whose four flavors were pretty divine indeed! Absinthe, Molasses, Rosetto and Fleur de Sel. I bought a box of Fleur de Sel to send to Sony through Leo's Mom but discovered they would "expire"in a couple of months. Gee I guess I should enjoy and share them ~ then buy Sony a fresh box!
this is jonboy ~ the creative source
Farmer's markets are for all ages, especially with live music!
Inspired by the cool crisp sunny day, the fabulous fresh foods, the richness of fall/winter crops:
Sauteed garlic, chanterelle mushrooms, butternut squash, swiss chard with buttery tender gnocchi, sprinkled with freshly grated parmeggiano reggiano!
Another fall meal, with Alsatian roots is a Choucroute ~ vegetables "stewed" with a bit of sauerkraut, and this one was handmade by another vendor at the market. The pork is generally a cut more fatty than the tenderloin so in that respect I'm bastardizing the recipe. The original also calls for sausages and lots more potatoes!
I opted for large chunks of onion, whole garlic cloves, sweet potatoes, carrots, celery, cauliflower and the sauerkraut all seasoned with pepper, bay leaves, thyme, rosemary, red pepper...
and slowly cooked at 350 for an hour, 2 hours at 200 degrees...
Separated one tenderloin and vegetables for another purpose...
left he other in the stewing juices of the sauerkraut and vegetable!
