The University Farmers Market opens tomorrow morning, and our own market, on Broadway, will be back a week from Sunday. Better yet, the University market is switching to year-round operation. Admittedly this means a lot of mussels and kale in the winter, but I like mussels and kale. Iris likes to get a blueberry strudel.
My friend Kenji is from southern California, and the first time he went to a Seattle farmers market in the spring, he said, “Wow, that was a lot of greens.” It would be cool to do a time-lapse photo of a market stand over the course of the season, and watch the colors explode and then fizzle out.
Here are some things I have threatened to make with market produce this season:
- lobster and corn chowder (Iris is extremely excited about this)
- corn chowder with fresh shelling beans
- sour cherry fool
- apple pie with cheddar crust
- just plain old corn chowder
- sausages with plums
You’re also invited to hold me to my pledge to buy more meat at the farmers market and less at the supermarket.
Speaking of chowder, I made chicken chowder last week. Chicken chowder doesn’t sound too inspiring, does it? Not to me, either, but per Jasper I started with a good organic chicken, made a strong chicken broth, then shredded the meat by hand and added it back in at the end along with the cream and a shake of cayenne. It was delicious.
The chicken was Smart Chicken brand. I recommend the product, but their website makes me want to hurl:
MBA Poultry is the creation of Mark Haskins, our Founder, President and CEO. He named our company after his three children: Mark Jr., Bridget, and Amber. Smart ChickenÂ® was named when Mark realized that if you have an MBA, you are likely to be smarter than most. Therefore, he named our chicken MBA Brand Smart ChickenÂ®. Our MBA is a degree in family, which tells you how we like to treat our associates who care for our products.
I have a degree in snuggles and kittens!