Tag Archives: farmer’s market

Market-fresh Morels

The greatest gift of a garden is the restoration of the five senses.

                                                                                                                              ~Hanna Rion

farmer’s market {Seattle-style

Rise and Shine! It is early Saturday morning, and not difficult to jump out of bed. One of my favorite days of the week–the Saturday outdoor farmer’s market! All week, I anticipate how my senses come alive with the tantalizing aromas of fresh herbs and  flowers mingled with the melange of color, form and texture of fresh-from-the-grower vegetables and fruit. I enjoy getting a few things that we don’t grow in the Rose Cottage kitchen garden.

This particular Saturday market is different–we are visiting our Darling Girl and her sweet hubby in Seattle. The four of us load-up in the Jeep, our market baskets at-hand, and head off to the local market. We want to arrive at the market “before the crowd”–the sun is just barely up. In the back seat of the Jeep, Darling Girl and I are quite animated as we chat about the fresh produce that is likely available at the market, and share ideas of amazing menus for the upcoming week. The guys in the front seat are unusally quite and stare off into the distance. They need a little more java.

We arrive at the market. Some vendors are just finishing unloading their trucks–they were up at 2 a.m. to cross over the mountain passes to the Seattle market.

Soon, we are dazzled by the offerings at each vendor/grower’s stall that are not seen at the markets near Rose Cottage–freshly pulled ramps, just-off-the -boat salmon and oysters, wooley pig sausages and meats, tender fiddleheads, ground hazelnut flour, wooden crates of the rosy-golden Mt. Rainer cherries and the brillant red bing cherries… and more. 

Market Fiddleheads

Then, at the end of the far aisle is a vendor in a small stall with several wooden boxes of wild morels–just forged from a forest floor in an undisclosed location! In front of each box is a hand-written description about morels. Also gathered, are gorgeous spring-green fiddleheads and lovely sea beans that taste like the ocean.

Market Morels

Be still my heart! My mind starts whirling about a possible dish or two using the morels to celebrate our time spent with the newlyweds. The coral-like morels are a distinctly unique mushroom. The elusive spongy fungi are so earthy looking with their odd textured caps. The aroma is lovely and their flavor is quite delicate, inspite of the funny appearance of the fungi. The biggest benefit of morels are the nutritional value–reportedly high in fiber, minerals, vitamins and anti-oxidants, and are low calorie, too.

Market morels close

I sort through the cavernous morels and place them in a brown paper lunch bag–weighing the bag periodically to monitor how much the little gems are costing. Joining in the search of the perfectly-sized fungi is another morel fancier. We start chatting as we sort through the wooden boxes. I learn that Ty and his wife, Gail, are quite the connaisseurs of these earthly delights. Recipes are soon swapped as are email addresses with the promise to send additional mouth-watering favorites.

pike place market

Next stop–fresh, whole salmon from the legendary Pike Place Market. We are looking for the fabulous short-seasoned Copper River Salmon. In our quest, we frequently duck to avoid the flying fish tossed by the fishmongers wearing bright orange hip waders.

market salmon

The final stop  is for a lovely market bouquet. The fresh-cut flowers are absolutely gorgeous at Pike Place Market. Who can resist a bouquet or two for the dinner table?

Market Rebekah and Peony Bouquet

 

market sweet peas

a feast fit for queens and kings 

Once back at the 1920’s bungalow, we gather fresh garlic, shallots and herbs from my Darling Girl’s garden in preparation for the celebration dinner. Amazingly, the rosemary is cut (nearly chopped!) from a rosemary bush that is over eight feet tall and nearly as wide! We will be using the rosemary with the grilled Copper River salmon. The pungent rosemary fragrance fills the kitchen, and lingers on our fingers as we mince, chop and dice garlic, shallots, Italian parsley and rosemary.

Fresh Rosemary

 

Just before we start to make the stuffing for the salmon, we trim ends of morel stalks. Wash them carefully to remove any debris from the forest floor or any little critters hidding out in the morel caverns. Then, the morels are dried.

Market morels. garlic. bread

The morels are sauteed in extra virgin Italian olive oil. The amazing fragrance fills the kitchen. Then, we add minced shallots and saute a little longer. And finally, the minced fresh garlic and is sauteed for 30 seconds. Generous handfuls of Parmigiano-Reggiano, finely minced herbs, sea salt and freshly cracked pepper are tossed with the sauteed mixture. The salmon is stuffed with the mushroom, shallot, garlic, herb and cheese mixture. Sliced lemons and oranges are placed on top of the salmon. Then,  it is drizzled in unsalted butter and wrapped tightly in foil. It is ready to be grilled.

market fresh salmon ready to grill

The aromas from the grill tease us for45 minutes. We are so eager for our celebration dinner with the darling newlyweds. We soon feel like kings and queens, and are so thankful for the generous gifts from the earth and the sea!

Market salmon off the grill

What are your favorite outdoor farmer’s markets this year? How do you prepare your morels or other market finds?

You may want to stroll over to The Southern Daydreamer for more Outdoor Wednesday posts.

Enjoying the simple pleasures of the gifts of the garden and awakening all the senses is one of my favorite ways to help create a beautiful life. What are yours? For more about creating a beautiful life, visit Melissa at The Inspired Room.

 

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