Seattle’s Pike Place Market-A Gift in January

Sometimes, life tosses you a gift on a whim. Yesterday, I got one of those gifts at Seattle’s most iconic destination—the Pike Place Market.

You see, I had to be down at the market yesterday morning for a client meeting. Unfortunately, the weathermen predicted rain, which, of course, isn’t unusual for the Emerald City.

So, I grumbled, dressed accordingly, and gave myself lots of extra time to get downtown.

While weaving my way towards the waterfront, I noticed that the sky was breaking up and rain was absent. By the time I parked the car the weather was looking downright acceptable.  Puffy clouds.  Light wind.  Patches of blue. When I stepped off the parking garage elevator and onto the spectacular new MarketFront,  I looked out at Elliott Bay and gasped. The view rivaled that of any spectacular August day. Expansive blue skies, calm seas, bright sunshine, panoramic mountain views, and incredible visibility. Plus, it was only about 9 AM so there was absolutely no one at the market.

No cars. No traffic. No tourists. No school kids. It hit me. I had the market to myself. I only had to share it with the dedicated shopkeepers and vendors who were setting up. Score!

I had about an hour to kill so this hour became a gift to me. Of course, I’ve been to the market hundreds of times since I moved here in 1995 but yesterday I had a chance to see it all over again as a resident, a tourist, a cook and a writer.

I strolled the market, snapped photos and realized that as much as the city of Seattle has grown and changed over these last 23 years, pretty much everything about the historic market has remained the same. The cobblestone streets stand firm. The tiles on the pathways in the market pave the way for curious tourists.  Le Panier continues to attract customers not with a fancy window display but with an amazing aroma. My favorite restaurant, Café Campagne, which has been tucked in the same corner for decades, still has their fabulous country pate on the menu. The talented flower vendors fill the stalls (year-round) with bright local bouquets sold for a song. And, the world-famous fishmongers continue to keep everyone hooked with their displays of amazing Northwest seafood.

My hour went quickly but it was an exercise in slowing down and taking a breather. It was a reminder that gifts can come in the smallest ways…and when you least expect them!

Here’s a snapshot of what our amazing market looked like yesterday!

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Discover Asian Doodle Soup!

We’ve all heard about Zoodles…spiralized zucchini that often takes the place of pasta in savory dishes.

Well, I’ve come up with Doodles! Spiralized Daikon radish that works equally as well in hot and cold dishes.

Until yesterday, I had never bothered with Daikon radish, a huge mild white winter radish from Asia. A cruciferous vegetable high in fiber and low in calories, this vegetable is indeed an underappreciated powerhouse.  When I was at the upscale Asian market in my neighborhood this weekend, I noticed boxes and boxes of these radishes around the produce department. Clearly a seasonal loss leader, they were priced at 49 cents a pound so I decided to buy one.  At the time, I didn’t know what I’d do with it but I figured something would strike my fancy.

At home, I was going to originally prep the ingredients for my Asian Chicken Salad but the weather was awful over the weekend and the chill permeated so I ditched the salad idea and decided to craft a warm and soothing Asian soup. That’s when I had my AHA moment. The Daikon was on my counter and it occurred to me that the elongated vegetable would be perfect spiralized!

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So, I readied my  KitchenAid Spiralizer  with the fine spiralizer attachment, cut the daikon into five inch chunks, and attached it to the spiralizer. It spiraled perfectly and the “Doodles” worked great in an Asian pho with shredded Napa cabbage, cilantro, Thai basil and scallions.   I simmered them in a homemade Asian-style chicken broth over moderately high heat for about three or four minutes. After that,  they softened a bit but retained some crunch. A very satisfying low carb and low calorie way to get a hefty hit of vegetables on a cold rainy Seattle day.

I didn’t use them all in one go yesterday so I stashed the leftover Doodles in the fridge and they stored perfectly—no browning or discoloring and they remained crispy and crunchy overnight.

So, if you find Daikon on sale and you happen to have a spiralizer in your kitchen, give Doodles a go!