Over the course of this summer, I've been making a few extra special trips to Seattle area farmers markets with my camera in tow to create a little series of recipes based on my market finds.
If you aren't familiar with the Seattle area, we're spoiled with over 15 markets operating throughout the city. Granted some are only seasonal, but it still seems So far I've whipped together three recipes with finds from the Phinney, University District, and Ballard Farmers Markets. I'm currently writing up a recipe with some early fall finds at the Broadway Farmers Market and the Columbia City market is high on my list to try next.
Wondering where those recipes are at?
Well if you follow me on Instagram or Facebook you may already know, but over the summer I started as a contributor to a new to the scene food blog, My Cooking Spot. Each month, I'm sharing one Seattle area farmers market and a recipe made with my finds there. While I've still get plenty of posts to come, I thought I'd take a moment to share those recipes I've made thus far.
Made with peaches and local honey sourced from the Phinney Farmers Market, I made a pair of small Rustic Peach & Honey Pies - which are both gluten free and refined sugar free (yay!). The Phinney Market is arguably one of my favorites, since it's a great Friday afternoon walk when I get home from work.
From my actual neighborhood market, Ballard, I picked up some gorgeous eggplants to make one of my childhood favorites, Eggplant Fries. Also known as the only way I would eat eggplant.
Perhaps my all time favorite find at a farmers market has to be this fantastic sheep milk yogurt from the University District market. Continuing my efforts to take a bit more refined sugar out of my diet, I developed this recipe for Huckleberry Yogurt Scones, sweetened with honey rather than regular sugar.