Sunday Farmers Market

As habit follows, I'm usually doing a weekly shopping run on Saturdays or Sundays. I try to include a stop at one of the local farmers markets in and around the Seattle area. There are a few that run throughout the year, in addition to those that run seasonally (June-Oct). Shopping at the farmers market is a Zen experience in many respects. I slow down to stop, smell, touch and sometimes taste what is there. Not so much the same experience when hitting the local grocery store. This weekend I had been jonesing to do the shopping but Saturday was filled so I delayed until Sunday. Now the Sunday market oftentimes has the same farmers and vendors as the Saturday market I go to. But there was one that made me pause and chuckle a little as it is the type of sign I would post if I was in a hurry.

Not sure if I would want to try a sample based on that sign. In fairness, they had some delicious peaches, necterines and apples. I then got to stop by and visit with my favorite farmer/vendor from Skagit River Ranch (http://www.skagitriverranch.com/). If you are an omnivore and appreciate hamburger that has flavor, or the most delicious tasting pork; in my opinion better than the pork from the whoolly pigs, or wonderful eggs, this is the place. My daughter appreciates their bone marrow and pork belly too. I had a chance to place an order for a Thanksgiving turkey which scared the heck out of me because it means the holidays are right around the corner... no really! From there I got to wander around, pick up some more fruit from a couple of organic farms, and then some cheese from a great local cheesemaker, Estrella Family Creamery (http://estrellafamilycreamery.com/default.aspx). He has a delicious spin on a Tallegio called "Brewleggio" which is fantastic. I recently had it drizzled, ever so slightly, with a little bit of honey and swear I had a taste of heaven. This week I will be roasting/braising pork belly in Honeycrisp apple cider from Rock Ridge Orchards (http://rockridgeorchards.com/default.aspx) and serving it with lentils cooked in the duck stock from Saturday and perhaps some swiss chard I hope to pick up on Wednesday at one more farmers markets before it goes away.

I consider this my practice before culinary school starts, which is fast approaching, but more on that later.