I love the farmers market. I love being able to buy local, seasonal produce and products directly from the source. You can really taste the difference both in the quality and care. Plus, I’ve found that it pushes me to try new things and gets me excited about cooking. I’ve shared several of my market hauls, but what happens to all these amazing ingredients?

Over the last week, I documented the things I’ve cooked using many of the items from these amazing farmers. I included a list of items from my August 16 haul (categorized by farm) and linked adapted recipes where applicable. If you have questions on modifications I made or about something that doesn’t have a recipe link (some things I made up!), let me know in the comments below.

A few notes…

• I didn’t use everything I bought from the market this week and I also used some items from past purchases.

• All the photos in this post were taken with my iPhone.

• Any Amazon.com links in this post are part of an affiliate advertising program.

FARMERS MARKET HAUL

I haven’t been in a couple of weeks because I’ve been out-of-town, so this is a hefty haul!

Kirsop Farm
- Baby Leek Bunch
- Romaine Lettuce
- Celery
- Red Leaf Lettuce
- Basil
- Scallions
- Carrots
- Cherry Tomatoes
- Boneless chicken breast
- Chicken wings
- Chicken drumsticks

Stokesberry Sustainable Farm
- Whole chicken (3.89 lbs)

SpringRain Farm
- Heirloom tomatoes
- Duck eggs
- English cucumber
- Thyme
- Mint

Ayako and Family
- Shokupan

Lyall Farm
- Tomatoes

Sea Breeze Farm*
- 40-day dry aged rib eye steak
*picked up at the University Farmers Market on Saturday

One Leaf Farm
- Lacinato Kale
- Fennel
- Green Beans
- Basil
- Heirloom Tomato
- Escarole
- Rainbow Carrots

Alvarez Organic Farms
- Big leaf basil
- Thai purple basil
- Shishito peppers
- Bell peppers
- Sweet corn
- Cucumbers
- Tomatillos
- Shallots
- Yellow onions
- Cantaloupe

Skagit River Ranch
- Skirt Steak

Wilson Fish Markets
- Wine / maple smoked salmon

Collins Family Orchard
We get a weekly CSA box from Collins Family Orchards delivered to our apartment on Tuesdays. Below you’ll find photo of the fruits we got this week and what they are.

THE MEALS

s a t u r d a y

I picked up this glorious dry-aged ribeye from Sea Breeze Farm at the University Farmers Market on Saturday (before the regular Sunday Ballard Farmers Market I usually attend). I adapted this recipe (David Chang, Momofuku).

s u n d a y

Brunch: Everything Bagel with Smoked Salmon

• Everything Bagel (Seattle Bagel Bakery)

• Wine / maple smoked salmon (Wilson Fish Market)

• Scallions (Kirsop Farm)

• Other ingredients: everything but the bagel greek yogurt dip (trader joes), red onion.

Snacks: Blueberries and strawberries (SpringRain Farm)

Prep: Chinese Salted Duck Egg - adapted recipe

• Organic duck eggs (SpringRain Farm)

Dinner: Vietnamese Chicken Pho (IP) - adapted recipe

• Whole chicken (Stokesberry Sustainable Farm)

• Thai basil (Alvarez Organic Farm)

• Scallions (Kirsop Farm)

• Onions (Alvarez Organic Farm)

• Apple (Collins Family Orchard)

• Jalapeno (SpringRain Farm)

• Other ingredients: organic chicken stock, fish sauce salt. Remaining ingredients can found in this recipe that I adapted.
  

m o n d a y

Brunch: Veggie Bagel

• Everything Bagel (Seattle Bagel Bakery)

• Tomatoes (Lyall Farm)

• English Cucumber (SpringRain Farm)

• Celery & Celery leaves (Kirsop Farm)

• Other ingredients: cream cheese, salt & pepper

Snacks: Blueberries and strawberries (SpringRain Farm)

Prep: Salad dressing - adapted recipe

• Dressing: shallot, garlic (Alvarez Organic Farm) lemon, dijon mustard, olive oil, crushed red pepper, salt & pepper

Dinner: Gazpacho (not pictured - adapted recipe) & Blue Ribbon Tomato Tart (Ashley Rodriguez, Let’s Stay In) with Basil Oil

• Heirloom tomatoes (SpringRain Farm, One Leaf Farm)

• Tomatoes (Lyall Farm)

• Cherry Tomatoes (Kirsop Farm)

• Basil (Kirsop Farm)

• Cucumber, garlic, basil (Alvarez Organic Farm)

• Jalapeno (SpringRain Farm)

• Other ingredients: olive oil, goat cheese, heavy cream, parmesan, butter, flour, cold water.

t u e s d a y

Lunch: Kale Quinoa Salad (with yesterday’s prep salad dressing) & Leftover Tomato Tart

• Kale (One Leaf Farm)

• Tomatoes (Lyall Farm)

• Celery & Carrots (Kirsop Farm)

• Other ingredients: quinoa, pine nuts

Snacks: Collins Family Orchard fruit (various)

Prep: Marinate pork belly (Skagit River Ranch)

Dinner: Steak tacos with homemade tomatillo + avocado salsa, and homemade pico de gallo.

• Skirt Steak (Skagit River Ranch)

• Tomatillos, onions, green bell pepper (Alvarez Organic Farm)

• Jalapeno (Spring Rain Farm)

• Tomatoes (Lyall Farm)

• Homemade Tortillas (flour, water, shortening, salt)

• Other ingredients: cilantro, mexican blend shredded cheese, avocado, garlic

w e d n e s d a y

Brunch: Leftover Kale + Quinoa Salad

See ingredients in previous post

Snacks: Collins Family Orchard fruit (various)
Bonus: Cookies & Cream Cookies - adapted recipe

Dinner: Spring rolls with pork belly, two-ways (exact recipe from David Chang, Momofuku; adapted recipe from RecipeTin)

• Pork belly (Skagit River Ranch)

• Red lettuce & scallions (Kirsop Farm)

• English Cucumbers & mint (Spring Rain Farm)

• Purple Thai Basil (Alvarez Organic Farm)

• Other ingredients: banh hoi, nuoc cham (adapted recipe), bean sprouts, rice paper wraps.

t h u r s d a y

Lunch: Steak salad & blistered shishito peppers

• NY Steak (Skagit River Ranch)

• Shishito peppers, corn, onions, tomatillos, & green bell peppers (Alvarez Organic Farms)

• Romaine lettuce (Kirsop Farm)

• Tomatoes (Lyall Farm)

• Other ingredients: tortilla chips

Dinner: Bursted sungold cherry tomato pasta

• Sungold cherry tomatoes (Kirsop Farm)

• Basil (One Leaf Farm)

• Other ingredients: olive oil, garlic, parmesan, thin spaghetti

Snacks: Collins Family Orchard fruit (various)

f r i d a y

Brunch: Breakfast sandwich & hash brown

• Organic chicken egg (Skagit River Ranch)

• Other ingredients: english muffin, white american cheese, black forest ham, jalapeno hot sauce

Snacks: Collins Family Orchard fruit (various)

Dinner: Pasta alle vongole (check out my post on this adapted recipe!)

• Manila clams (Hama Hama Farms)
  Not a farmers market purchase, but I ordered them from a fifth generation family-run shellfish farm on Washington’s Olympic Peninsula.

• Onion (Alvarez Organic Farms)

• Other ingredients: check out this post