Today I am officially announcing the start of my cooking
blog – this site! Welcome!
After weeks of work and dual posting, I am switching all cooking and cooking related post here!
In honor of that I spent the last week trying to figure out
what my first official post should be. And then it occurred to me: start
where it’s started.
And it all started with a farmers market. More specifically, Pike Place Market. Last May. It started with the fact that the pictures I took on my vacation there were terrible. In order to improve, I started taking pictures of food. Food didn’t move and food didn’t care if it posed for an hour, nor did it complain of cramps from holding a pose too long.
This coincided with the start of my interest in local farmers
markets, due in part to Barbara at Tigers
and Strawberries who wrote in eloquent prose about eating locally. And thus my desire to improve my photography
met with my deep-seated interest in food.
It all comes back to the food.
It rained for most of the morning making me fear that I was not going to make it to the market at all. By the time I finally made it, the market was close to closing. I barely managed to hit all of my favorite stalls before we were summarily pushed out of the parking lot.
I did however manage to pick up two of those incredible
grapefruits. Name “Cocktail Grapefruit”
they are think skinned and juicy with a flavor somewhere between an orange and
a grapefruit. Sweet enough to peel and
eat like an orange they lack the characteristic bitterness of their kin. The kind of grapefruit that even grapefruit
haters can love. At the same stall I
picked up those lovely blood oranges. Not the typical dark red of most blood oranges the insides are a dark
gold dappled with burgundy. A sweet-tart
orange, it seems a shame to cook so I am considering them either as part of a
dessert or a salad, something to really showcase the pretty colors and bright
But those were just the side show. What I really wanted this weekend was the
tuna. It is not often that while
watching Food TV that
I want to make that exact thing immediately. It happens even less frequently when I am watching Giada. But that is exactly what happened when I saw
the recipe for a raw tuna appetizer. And
I was determined that I was gonna make it this weekend no matter what. Of course I couldn’t get the pretty pretty
tuna without also getting some of the awesome wild caught salmon.
The salmon I will more than likely plank and serve with that
dazzling white cauliflower roasted with garlic and hazelnut oil. A true feast fit for a queen. Not that my family appreciates it. Then again, I suppose that is the point of
getting good at something, making it look effortless.
The real stars of the basket though are the dried
fruit. Dried plums and apricot so good
they might as well be candy. They come
from my favorite fruit vendor. The one
that has fruit so good it almost makes me cry. It is this fruit then that he takes and carefully dries at the peak of
ripeness into those plump morsels that speckle the tray. Dried naturally and without preservatives
they preserve and intensify the fruits flavor. They are the best I have ever tasted bringing rays of summer with every
bite. They also have the most incredible
raisins, but those will have to wait for another post.
The market was closing as I picked up the dried fruit and I
had to run to get to the very last vendor so that I could pick up oranges for
juicing. Still at the peak of their
season, the entire 25 pound bag was only seven dollars though I had to have the
farmer hand it down to me from their truck.
Of course once I got it home, I had help unpacking everything. Shkoda has an unnatural fascination with citrus. Before trying to steal that bag that weighs more than 15 times what she does, she tries to nose the grapefruit out of the basket and hijack it for purposes unknown. I am lucky I got the shot as having been discovered she took off like a bullet and hid behind the fridge, only to sneak out later while I was of taking photos of my spoils on the grass.
Not to be outdone the cat wanted to join in on the fun, though he was far more interested in my hair than in the basket of food. Between the two of them, I spent most of the afternoon in stitches. Not a bad way to spend a Saturday, if I do say so myself.