With only two weeks left of our season, we are savoring every moment on Crockett Street. The market stalls are kaleidoscopic with produce and roasted peppers perfume the air. Dogs strain at leashes, husbands at wives, friends at friends’ arms: Look. There. Let’s!
September 24 BLUE RIBBON PIE DAY
3-5 pm: Music by Adam Borkoski
4 pm: Canning demo / book signing with Lorene Forkner Edwards
5-7 pm: Music by the Gus Reeves Duo
6 pm: 1st Annual Blue Ribbon Pie Contest with “Pie Master” judges Kate McDermott of Art of the Pie and Jon Rowley.
Huckleberry pie. Photo by Jon Rowley
What’s Fresh:
What is a pie baked in a brownie pan? π², of course, pie squared. (You’re welcome.)
When you think about it, just about everything at our market can be made into a pie, from apples and peppers to chickens and potatoes. As our helpful Twitter friends pointed out, even flowers can be “pied” . . . you can use sunflower seeds in a savory pie, or candied flowers on a sweet one!
Of course you can cheat with a premade crust (hint: Trader Joe’s), but the rendered leaf lard from Sea Breeze Farm will take your pie to new heights. And a touch of flavored salts will give it wings. Here are some ideas from Secret Stash: Vanilla Salt with fruit pie, Almond Cardamon with salmon or pecan pie, and Apple 5-Spice in pumpkin or apple pie. Ask Janna for more ideas, such as Chorizo Salt on chicken pot pie. You can sample them all at her booth.
Cabbage pie? Why not. Photo by Andrea J. Walker
NEW this week is Baird Orchards from Royal City, WA, with potatoes, apples and garlic. Their crabapples are beloved by their Pike Place Market neighbor, culinarian Diane LaVonne, who makes them into a hot pepper jelly. Help us welcome Baird Orchards to our market.
Jason of Local Roots Farm. Photo by Kelly Cline
Local Roots Farm has beautiful radicchio (Treviso, “Sugarloaf,” Chioggia), carrots, radishes, and several varieties of winter squash. Check out the fugly pumpkins that look like they are covered with pebbles, or peanuts. They’re called Brodé Galeux d’Eysines (embroidered with warts from Eysines). Enjoy them as decorations in October, then roast them for soup in November.
Local Roots winter squash. Photo by Brandy Herget
Billy’s is back with their pepper roaster. Take a tub home and freeze them. They’re great in sandwiches, soups, and casseroles.
Roasting peppers in the street. Photo by Julie Whitehorn
As usual, we have corn, radishes, melons, spinach, onions, salmon, eggs, chickens, pork, milk, cheese, mushrooms, peaches, nectarines, pluots, apples, pears, berries, bread, bagels, and so much more.
Everything bagels from Grateful Bread. Photo by Kelly Cline
Heavenly Honey, Sorrentino‘s and Poco Carretto are back this week. Your dinner options include Patty Pan Grill, The Signature Vietnamese Food, and Skillet. Enjoy your food with a glass of wine from Pasta & Company and watch the people go by.
Savor the last rays of summer. We’ll be waiting for you!
The lovely ladies of Parfait Ice Cream. Photo by Valentina Vitols
{ 1 comment }
That pepper roaster is awesome! I’m sure it smells great too. I wish we had someone roasting peppers at our markets. Do you know if he made that roaster himself or is it a prefab thing? So great!
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