Sunshine greeted us again at the Wallingford Farmers Market on Wednesday, May 27th -- a trend that makes us all a bit nervous as we get used to it, though no one's complaining. And the arrival of strawberries with Tiny's Organic Produce certainly sweetened the day even more.
This week so the return of Wilson Fish to the Market, with fresh Washington Coastal salmon and halibut -- so fresh, they say, that it is "from the future." Most days, the fish Wilson has at the Market was swimming the day before.
Chef Laurie Riedeman of Elemental at Gasworks taught us how simple and delicious a bread salad, or panzanella, can be made from just Market ingredients. Of course, since she used bread from Panzanella Bakery that day, I suppose we can say she made a Panzanella panzanella. (Uh, sorry.)
Speaking of Italians and their food, If you haven't tried Pasteria Lucchese's pastas, sauces and dessert yet, you don't know what you're missing. I like tossing some of their pappardelle with some of Wilson's smoked salmon, some peas and olive oil for a simple yet lovely meal. Follow that up with some of their lavender rice pudding, and you are good to go.
Asparagus is as beautiful as it is tasty, but it won't last long. Don't waste too much time ogling this gorgeous photo of Alm Hill's asparagus, lest you miss out on the real deal.
Another spring treat that livens up both the Market and this blog with color is the humble radish, like these beauties from Full Circle Farm. Radishes come in many varieties, shapes, colors and intensities, so have some fun experimenting with them. But don't wait too long, as they don't much like summer heat, either. Get 'em now, while they're not hot!
At Wallingford Farmers Market, we have everything to sweeten your day, including honey from Brookfield Farm, from up in Whatcom County. So if you missed the market on May 27th, don't you dare make that mistake again, or all this fresh, local goodness will continue to allude you.