While at the grocery store this morning, I discovered Puget Crimson Strawberries. Large half flats from Spooner Farms were being loaded up at the entrance by one of the produce guys at T&C Markets in Shoreline.
On sale for an astounding $12.98 this was half off the usual price. The strawberries appeared bright, fresh, plump, red and shiny, which are all indications that they were just picked and hauled in from the fields. What’s not to love, I thought.
As the produce guy continued stacking the trays, he told another customer, if she buys them to have a plan because they are fragile and need to be enjoyed in short order.
Alas, I signed on and bought a tray. While mulling how to use them (aside from eating fresh) I decided to pair them with other seasonal favorites–some Copper River Sockeye and sweet juicy Walla Walla Onions. This recipe is a work in progress today, but this little trip to the store reminded me that it is possible to eat locally, seasonally and well on a budget.
The technique for doing so?
Stay alert for what’s in season and watch for the sales at your local markets. And, be prepared to perhaps buy in a larger quantity and use it up quickly. Whether that means, incorporating the sale ingredient into multiple dishes that week, or even freezing it for use later that month.
Here in the Seattle area items to watch for?
Flats of fresh blackberries, raspberries, tayberries and more.
Walla Walla Sweet onions from the East Side of the Mountains.
Fresh Alaska Salmon coming down from The Last Frontier.
Dungeness crab being hauled in off the Washington Coast.
Stone fruits like cherries, peaches, nectarines from the Yakima Valley.
And the list goes on!
About Puget Crimson Strawberries: A large firm strawberry introduced by Washington State University around 2010, it’s very productive and has a balanced good sweet flavor.
So, here is the basic and easily adaptable method for making a quick pho at home:
Although it opened last May, I hadn’t had a chance to visit until this morning. It’s Julefest weekend at the museum and I knew this would be a great chance to celebrate the season and to see the new digs…for an admission fee of only $7. I purchased my tickets online last night and arrived early at the museum only to find that a line had already formed a half an hour before the 10 AM open!
A Nordic Christmas Celebration, Julefest brings together artisans, purveyors, musicians, and bakers all of whom share a common Nordic legacy in one way or another. When I attended Julefest at the old school house location last year, the event was lovely but crowded and cramped. This year? It was a complete shift.
With the museum’s spacious interior, massive windows, and abundant light, Julefest was lively, upbeat and impressive. My first stop was to peruse the “Goodies2Go” section, which is basically the Scandinavian bake sale featuring Christmas classics such as spritz cookies, rosettes, and krumkake. I bypassed those for caloric reasons (!) and moved on to the purveyors where I found tables heavily laden with vintage Royal Copenhagen Christmas plates, Norwegian sweaters, long burning locally made beeswax candles, handcrafted wooden tools and more.
Next on my list was to do a quick perusal of the permanent collection, located up a sleek staircase. A sharp contrast to the permanent collection at the old museum, which was educational but dated, these galleries were bright, fresh, educational and informative while at the same time displaying many items that ran the gamut from contemporary to historic. There were many nods to the community’s fishing legacy here in the Pacific Northwest, and I really enjoyed seeing some of the vintage items, such as old canned salmon labels and tools of the seafood trade.
Next up? The gift shop which was very sleek and even fashionable might I say. A case of contemporary jewelry and items is right there at the entrance, while books, Norwegian sweaters, and Royal Copenhagen caught my eye.
Nearly last on the list? I had to check out the museum cafe, 
So, when I entered the new Williams Sonoma today, I felt like a kid in a candy shop. Unlike the old store located across the Village, which was significantly smaller and cramped, this large store is open, inviting and spacious. It also features floor to ceiling displays of cookware in a variety of styles and sizes from an array of manufacturers.
When I roamed around the new store today, I really felt as if they had hit the mark. The huge displays of cookware drew me in and fed my curiosity. Although I’m not in the market for new cookware right now, it was very helpful to see all of the options right there in front of my eyes and to be able to compare and contrast the choices between the different brands. Shopping experiences like this simply aren’t that easy to come by these days and I spent a fair amount of time in that department. I soon found myself wishing I could justify purchasing a set of Mauviel Copper Pots from France. Alas, I couldn’t justify it even with the Grand Opening Discount of 20% so I moved on to the next department…Cutlery and Small Appliances, which sits right behind the cookware.
This u-shaped section is by no means a run of the mill department because in the center of this section, there are tables with small appliances, cutting boards and sponges. The helpful customer service gal told me that shoppers are invited to “test drive” the appliances right there before purchasing! They have large wooden tables set up with various appliances, a cutting board and a sponge! I really liked that approach and set up. This morning the Vitamix representative was there buzzing up a pineapple and grape smoothie and discussing the fine points between the different models. As for the knife display, the sales gal pointed out that they even keep a bowl of fruit and vegetables at the ready so cooks can try different knives right then and there to see how different knives feel and function in the hand.
Although I resisted the Mauviel pans, I succumbed to buying an Emile Henry pizza stone. Again, it was the display that sucked me in. They had the regular Emile Henry pizza stone (which I once had) and then a bright red round ridged Emile Henry stone. I suspected that the ridged pan was designed to make a crispier pizza crust and indeed that is what I was told. With little delay, I had one rung up. Thankfully that 20% Grand Opening Discount brought that pan down in price by $12.