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| Photo courtesy Cook's Illustrated |
You probably have some of your own, but here are the main ones I've been hit with:
Q: Has the Saturday market started yet?
A: YES! At least, as of this Saturday, June 4, 10-3.
Q: Where will the Saturday market be this year?
A: NEW LOCATION! Directly behind the First Congregational Church on NE 8th Street, two blocks east of last year's site.
Q: Will Skagit River Ranch be at the Saturday market?
A: No, but Samish Bay offers their delicious meat, and--forgive me--the woman known by my family as "the egg lady" has fresh chicken (and duck!) eggs.
Q: My kids eat a lot of storebought crackers for snacks. Do you have any other suggestions?
A. I do! For one thing, slap some cheese or flavored butters on those crackers. A little fat slows down the blood sugar spike caused by the starch. Golden Glen's cheddars are delicious, and they've added Cinnamon Spice butter this year. On Saturdays I could eat Samish Bay's Ladysmith with Chives till the cows come home. And you haven't lived till you've tried their Greek Yogurt. I add some honey and granola and--mmmm... In the fruit and vegetable department, the summer berries aren't in yet, but my daughter likes cucumbers sliced thin and drizzled with seasoned rice vinegar. She also went for House of the Sun's kale chips. And don't forget the marvelous beef and tuna jerkies!
Q: How do you cook the spring vegetables?
A: Always feel free to ask the farmers, but here's a favorite preparation (pictured) for baby bok choy from Cook's Illustrated. Asparagus couldn't be easier: just break off the woody stems, drizzle with olive oil, sprinkle with salt & pepper, and roast in a hot oven for 20+ minutes.
