Right now is the perfect time to be shopping at Seattle’s splendid farmer\u2019s markets. Just about anything you could want is in season, from luscious berries and cherries, to patty pan squashes, zucchini blossoms, enticing greens, and some early root vegetables.<\/p>\n
In Ballard where my Dish D\u2019Lish caf\u00e9 and Food Studios are located, our farmer\u2019s market is a weekly must for Mary, my assistant and Cameo, the chef at Dish D\u2019Lish. Mary loves to pick up raw milk from Sea Breeze Farm<\/a>\u00a0for making paneer and adding to her coffee, while Cameo can\u2019t go without taking home a bag of freshly foraged mushrooms from Found and Foraged Edibles<\/a>. Matthew, our executive sous chef makes weekly pilgrimages to the University Farmer\u2019s Market to pick up fresh shellfish from Taylor Shellfish\u2019s Oyster Bill<\/a>. And Ann, my in-house editor calls the Madrona\/Capitol Hill Farmer\u2019s Market her home, never leaving without a Tall Grass bakery<\/a> baguette to smear some Blue Cottage<\/a> jam on.<\/p>\n When I go to the farmer\u2019s market I\u2019m always on the hunt for something new and exciting. I highly advise picking up a few unusual items to try, you never know when you\u2019ll discover a new favorite. My other tips include getting there early! Many people will line up at their favorite stalls to get the best pick. Always bring cloth or reusable bags, and always walk the market once to see what everyone has before settling on what to buy. And if you don\u2019t know what to do with some of that beautiful produce \u2013 just ask the farmer \u2013 they will have lots of tasty suggestions!<\/p>\n So lucky are we that our Farmer\u2019s Markets run nearly every day of the week in one neighborhood or another, and some year round! To locate your neighborhood farmer\u2019s Market visit Seattle Farmer\u2019s Market <\/a>, and Freemont Market<\/a>. For Markets on the Eastside, use this helpful guide from the Seattle Times<\/a>.<\/p>\n