I hope that everyone is having a grand week so far. Last weekend was a very exciting weekend for The Traveling Foody Crew. We started filming various locations around Seattle, Washington for our Youtube channel. One of our favorite filming moments was at the farmers’ market. The University market to be specific. The University District farmers’ market is said to be one of the largest and oldest “farmers-only” market in Seattle and is open all year around. We met with so many producers and representatives and sampled some of the best products. What I like about going to the farmers market is being able to connect with the producers and being able to talk about how and where the products are being produced. Plus, we take out the middleman and give our money directly to the farmer or the producer.
There are more farmers’ markets popping up all over the America and around the globe. Not only are these farmers’ markets hot spots for locals but for travelers of all types. An excellent farmers’ market consists of a snapshot of the region and informs the customers on what is going on with the animals and plant life and their conditions. A draw to these markets is the social aspect where many of the markets have speakers and booths with information on their community and sustainability within.
If you have a chance on your travels to visit the local farmers’ market then you should venture out and experience what the region is producing. I know for my family a visit to the farmers’ market makes our cooking and eating experience more enjoyable. I like to leave you with a few recipes we like to make using products from our local farmers’ market.
Below like to leave you with a farmers’ market finder link for the United States.
Don’t forget to check out my book Around the World in 80 Recipes. And please let your family and friends know about it. You can purchase it paperback or Kindle. More information can be found on our “Books” page on our website at http://thetravelingfoody.com/
- 1 pound fresh strawberries
- ¼ to ½ cup sugar, depending on the sweetness of the berries
- 3 Tablespoons lime juice
- ¼ cup crème fraîche
- ¼ cup light cream
Rinse the berries and then remove their caps. Transfer the berries into a blender. Add the sugar, juice and crème fraîche and blend until the berries are finely chopped. Add the cream and purée. Transfer into a glass bowl or jar, cover and refrigerate overnight. Taste and adjust the seasoning with a bit more lime juice, if needed. Serve chilled.
Braised Baby Bok Choy with Celery and Ginger
- 8 clusters baby bok choy
- 1 Tablespoon olive oil
- 1 ½ Tablespoon fresh ginger, peeled and shaved with a vegetable peeler
- ½ cup celery, very thinly sliced on the diagonal
- ½ cup onion, thinly sliced
- 2 cups vegetable stock
- 1 Tablespoon soy sauce
In a pan large enough to hold the bok choy in one layer, heat the olive oil over medium. Add the celery and onion and cook for several minutes. Add the ginger and cook until the ginger becomes fragrant. Add the vegetable stock, bring to a boil then simmer for 5 minutes. Add the baby bok choy clusters in a single layer. Simmer over medium low heat for 5 minutes, and then turn the clusters over. Simmer for another 5 minutes, and then turn again. Simmer for another 5 minutes, turn and sprinkle soy sauce over the bok choy. Serve hot.
Cucumber Soup with Mint
- 2 ¼ cucumbers, peeled and cut into chunks
- 3 garlic cloves, peeled
- ½ cup plain yogurt, I use a thicker full-fat variety like Brown Cow
- 1 ½ teaspoons white wine vinegar
- 1 teaspoon salt
- Cracked black pepper
- ½ cup mint
- 1 Tablespoon extra virgin olive oil
Place cucumbers and garlic in food processor or blender. Process until smooth. Transfer to a large bowl. Add yogurt, vinegar, salt and a few cracks of black pepper and combine. Chop the mint and add. Stir in the olive oil. Chill for at least a half hour.
-Damien- The Traveling Foody