Dinner Menu:
Baked Keta Salmon Filets (Loki Fish Co.)
Sauteed Swiss Chard with Hazelnuts (Oxbow Farms, Holmquist Hazelnuts)
Oyster Mushrooms (Sno-Valley Mushrooms)
Steamed Snap Peas (Oxbow Farms)
Raw Whole Grass-Fed Milk (Sea Breeze Farm) -- (only Will and I drink this in our house)
Apricots (Rock Island Red)
Cherries (farmer's market)
What a lovely Saturday.
It was sunny, cool and crisp this morning. We ate a breakfast of bacon, eggs and raspberry-banana yogurt smoothies and loaded up the double bike trailer with our children and our empty canvas bags. Five miles later, mostly along Lake Washington on trails thick with shady trees, we arrived at our final destination: the University District Farmer's Market.
This place has it all: fresh veggies of all sorts, fresh seasonal fruits, goat, lamb, beef, chicken, pork, seafood of all kinds, hazelnuts, dried fruits, eggs, wine, kombucha, ginger beer, raw milk, artisan ice cream, teas, pickles and fermented foods of all kinds, and if it's your kind of thing, lots of pastries, breads and all sorts of bread stuffs.
Yet another reason Seattle is awesome.
We had a simple and delicious dinner tonight, which tasted especially good after a ten mile bike ride, a lazy day playing at home with the kids and an afternoon nap. Good food cooked simply is just so.... nourishing. Life affirming. My baby scarfed down the salmon for the first time EVER tonight, which was a huge win. (Only took about a dozen times of offering it to him for it to finally stick.) And the surprise break-out dish had to be the Swiss Chard with Hazelnuts, which I adapted from this recipe. Our daughter was thrilled to have fresh apricots again, as these have become her new favorite food. Since the fruit bruises easily, I always buy it last at the market, and she kept reminding me the entire time we were there that we still needed apricots. She ate three of them before we even left the farmer's market.
What a wonderful day. What a wonderful dinner. We are so thankful and so blessed.
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