Blog #5: Farmers' Market

I always loved going to the Farmers’ Market at home with my mom. I always thought it was really nice to be able to go and see tons of different foods on display so beautifully sans packaging and being greeted by un-uniformed smiling faces along with those of your neighbors. Going to the Bellingham Farmer’s Market reminded me of how great it is to be in such an environment.

At the market I decided to purchase organic and local mushrooms, chèvre, lettuce, and shallots. Looking around and searching through the different vendors whose goods sometimes overlapped was exciting and felt like kind of an adventure. For my cheese I stopped at the Gothberg Farms’ stand and had a great time trying the different types of cheeses. Interestingly enough, I had already had the chance to try their cheese after purchasing some from Metropolitan Market in Seattle. After buying the cheese, I went through the market and found my produce.

For my recipe I decided to make a mushroom and chèvre tart accompanied with a green salad with shallots and vinaigrette. I had been planning on making this in the near future and this little excursion to the Farmers’ Market gave me a great excuse. The tart was made from puff pastry covered with goat cheese and topped with sautéed mushrooms and shallots. I made a light vinaigrette for the salad composed of: wine vinegar, a little lemon, thyme, olive oil, and salt and pepper. The meal was very fresh and “spring-y,” and my roommates and I thoroughly enjoyed it.

I’m really glad that we had this assignment because it finally got me out to the Farmers’ Market for the first time in Bellingham and I am looking forward to going again!

Mead, Nathanial. "The Sprawl of Food Deserts.."Environmental Health Perspectives 116.8 (2008): A 335. Web. 3 May 2010.