The days are getting longer and warmer, and that means prime outdoor market season is upon us. Markets are a great way to put a face to the food and products we consume, and to support small local farmers and businesses.
With over 14 neighborhoods planning markets from true Farmer’s Markets that only sell food products, like the University District Farmers Market, to the eclectic flea-market style of the Fremont market, Seattle residents have a lot of options. Here are some stands that should not be missed.
1) Whidbey Island Ice Cream – Retired couple Mary and Mike Rudd of Langley, Washington get my vote for bringing the best damn dessert to the
They have 30 flavors ranging from peanut butter (my personal favorite) to
The couple makes their gourmet ice cream in small batches and they hand-pack each container, a process that is more labor intensive than most commercial operations. The Rudds believe this technique generates a more flavorful, creamier ice cream. Taste the espresso-flavored ice cream from Mukilteo Coffee Company and you will see what they are talking about.
Although purchasing pints are always a great takeaway item, I generally opt for a few of their ice cream bars (one to eat right away and a few to take home for later). The bars have a thin layer of Guittard chocolate shell coating encasing the ice cream gem which pleases both ice cream and chocolate snobs.
Markets: You can find the Rudds at over 14 markets this spring and summer (Edmonds, Whidbey Island to name a few). They are parked at the Ballard Farmers market every Sunday year round.
2) Pasteria Lucchese – Samuelle Lucchese’s handmade pasta is as welcoming as his warm personality resembling that of an Italian grandmother. It is almost impossible to pick a favorite between the Wild Boar Plin (generally sells out by 1pm), duck ravioli, tagliatelle and Wilson’smoked salmon ravioli combined with ricotta cheese and leeks. Samuel’s favorite (and also mine) is the wild boar.
Maybe it is his favorite because he spends five days making it. The labor of love process involves marinating the boar in red wine for two days and then three days of additional work. Samuel does all of the heavy lifting so all you need to do is boil water, drop in the pasta and let it sit for four minutes. Voila.
Note: Get a tub of his rice pudding if they have it.
Markets: Ballard Sundays 10-3pm Year-Round, Interbay Thursdays 3-7pm (Starts June 9), Madrona Fridays 3-7pm (May 20th-Sept.), Edmond Saturdays 9-2pm (May 7th-October 1)
3) House of The Sun – Sheer raw organic vegan food delight. Owner Adam Lewis looks like he is straight out of an REI backpacking ad. I would like to see this small business expand to carry more products as they master all of the products they carry. For the time being, key products include crackers, wraps, hummus, and fresh coconut juice (spring time only), although Lewis is experimenting with more vegan concoctions. Crackers -jalapeno cheddar and cumin carrot – are put through the dehydrator and come out solidly delicate.
The Mediteranean wrap is astounding. Who knew so much flavor could come from vegetables and nuts? If you are into Italian, the lasagne leaves a nice after taste of tomatoes and basil.
find any fresher. Despite the jaw dropping high prices (their prices supersede that of Carlton Farms and the rest of the vendors who sell similar products), I have to admit I love Sea Breeze not just for the superior quality of their meat, but for shock factor. Where else can you see a fresh pig’s head lined up next to a lamb shank in a market’s display case?