Markets and Sources

Yes Frank gave me this bag in exchange for publicity.

If you have been frequenting the Farmers Markets in Seattle all winter long, congratulations.  I try to make it to at least one market each week, just to keep abreast of the produce that is available, but during the winter it can be a lonely vigil.  After the first of January, the crowds thin down to a trickle and the vendor mix takes a decided turn toward the pre-produced (jams, pickles, bread, pasta) and the instantly edible (soup, stir fry, pizza, crepes) and away from fresh produce, meats and cheeses.  By February, mushrooms are long gone, the apples and pears are beginning to look a bit tired and new ideas for cooking winter squash are met with mixed reviews (acorn squash stuffed with quinoa, bacon and dried fruit was a surprising success with Sheila.  Southwest French-style roasted squash cake made from Sweet Dumpling squash, less so).  At least I can console myself with a dozen oysters from Taylor Shellfish at the University  and Ballard Markets.  Oysters, clams and mussels are all at their best during the short days of winter when “Everyday is a Muscadet” as the publicity posters from the Maine-et-Loire opine. Continue reading →