If you are checking your calendar and thinking, "Zucchini? But it was only June 10th," you are not imagining things. Yes, our long cold winter shifted directly into summer, skipping spring altogether, it would seem. The result is that the crops we thought were going to be weeks behind schedule this year are now appearing early. Go figure.
Beets are also bursting into the Market now, like these pretty chiogga beets from Full Circle. These are those sweet, not so earthy beets with the bull's eye stripes inside that are perfect for roasting in the oven or on the grill.
Check out these rainbow carrots from Stoney Plains. Did you know that there are literally hundreds of varieties of carrots, and that the orange ones are relative newcomers? With the explosion of carrots happening right now, treat yourself to sampling the broad variety of carrots available at the Market.
Of course, broccoli is also absolutely cranking right now. Get it while it is sweet, tender and young. Look at these beauties from Summer Run. Me, I like to toss broccoli with some bacon, garlic, crushed red pepper and fusilli for a quick and simple dinner.
Wallingford Farmers Market has become a mid-week market of choice for local chefs. On June 10th, we caught Chef Dustin Ronspies of Art of the Table taking in Chef Seth Caswell's cooking demonstration. Chef Seth, who is president of Seattle Chefs Collaborative and is soon to open his new restaurant. emmer&rye, showed us how to prepare a great recipes for pan-seared grass-fed ribeye steaks from Olsen Farms with a strawberry-spinach salad. Other chefs spotted at the Market on June 10th included Rachel Yang from Joule, Bruce Naftaly from Le Gourmand and Amy McCray from Eva.
Finally, Wallingford Farmers Market was full of strawberries from Hayton Farms, Alm Hill, Jessie's Berries, Sidhu, Tiny's, Collins and Stoney Plains, and Lyall, Magana, Ayala, Collins and ACMA all had cherries.
So, if you missed the Market on June 10th, you'd best not miss it again.