Pesto - Enjoying Nature's Bounty Creatively

What a great time of year the summer is! Farmer's markets allow the consumer – that's you and me – to meet the farmers and ranchers who work so hard to raise delicious, healthy food for us. The Pike Place Market is a central location for producers and buyers to sell and find amazing products from all over the state. Artists, Farmers, Businesspeople, and Performers gather each day to share in the abundance of our region, and you will have the pleasure of finding plenty of tasty and novel fruits and vegetables to bring home. If you're like me, you might like to explore a new food but might be unsure of how to prepare the item. Well, don't let that prevent you from purchasing the item. It's easy to find ways to use those ingredients. The best way to get to know a new food is to ask the farmer who is selling it. How does he or she prepare it at home? What are some tricks the farmer has learned? Another way is to check a website for recipes using those ingredients, such as http://www.allrecipes.com/ or other community-based recipe sharing websites. But, to save you some time, here is a sure-fire way to use ingredients.

Pesto Sauce can help you use basil, tomatoes, cheese, zucchini, yellow squash, eggplant, corn, and homemade pasta. The only foods that would taste odd with pesto sauce would be fruit like peaches. Adjust the ratios of the ingredients to emphasize a flavor, as you desire. Spinach can be used in place of some of the basil, and walnuts can be used to replace the pine nuts, if desired. The oil amount is optional, because it's meant to make the sauce spreadable. Chicken stock can be substituted for half of the oil to control the fat content, but omit the salt if you use it.

Simple Pesto (based on recipe from Pampered Chef)

1 cup lightly packed fresh basil

1/4 cup toasted pine nuts

1 oz grated fresh Parmesan cheese

1/4 cup olive oil

2 garlic cloves, peeled

1/8 tsp sea salt, optional

1. 
   

   Place the garlic and pine nuts in the bottom of the food processor. Loosely tear half of the basil and add to the garlic and pine nuts.

   
   
2. 
   

   Pulse the food processor until the garlic has been minced. Add the remaining basil, loosely torn, and the Parmesan cheese. Pulse until all ingredients are chopped.

   
   
3. 
   

   Using the small feed tube in the top of the food processor, slowly drizzle in the olive oil, pulsing while you blend. Pour in just enough oil to make a paste. The pesto sauce should be thick but definitely spreadable. Taste it for flavor and adjust ingredient ratios, if needed. It should taste bright, zippy, and fresh. Add a dash of salt, if you desire.

   
   
4. 
   

   If you're not using all of the pesto sauce right away, it can be stored in a tightly-sealed container for 3 days in the refrigerator. For longer storage, you can divide it up into small zipper bags and freeze it.

Jack's Fish Spot

Sorry, readers, that it has been so long since I've published! Things have moved along quickly, and it's been great! I'm working with World Cafe (http://www.worldcafes.net/) in Puyallup and Lynnwood to help with the menu development (products and designs) and with Day by Day Gourmet, World Cafe's parent company, (http://www.daybydaygourmet.com/) with their Home Valet meals! It's been so much fun! I've also started writing articles for the Pike Place Market News, a merchant association-run newspaper at the Pike Place Market (http://www.pikeplacemarketnews.com/).

I'm planning on taking Biochemistry at North Seattle Community College this fall, and then I'll be applying to different graduate degree options for next fall! Exciting stuff!

Joshua is looking for jobs, too, and he's been looking into potential openings at REI. Wouldn't that be cool?! I hope he gets good discounts!

Now...onto the writing...

Bounty of the Sea Breathes Life into the Market

Tourists and travelers flock to Seattle every year by the thousands to see one major event: fish flying over head into the waiting arms of a plastic-coated apron-wearing fishmonger. Impressed nods and flashes of cameras follow the spectacle, and locals know that quick passage through the winding path of the Market is nearly impossible. Fishmongers, an archaic name for those who sell fish, are an integral part of the modern development and popularity of the Market. Tourism thrives in the Pike Market, and the fish marketing extravaganza is definitely worth stopping by. This popular fish market is one of several others, including local-favorite Jack's Fish Spot, to which many regulars flock to collect their fish and seafood. Across Pike Place Street sits this final fish market to join the Public Market, and Jack's Fish Spot has occupied the location for over twenty years. Flanked by produce stands and merchants, this fish market is impossible to miss, and getting to know these fishmongers will give you a view on what a community the Pike Market is.

Jack Mathers, the founder of his namesake's Fish Spot, opened this shop out of necessity. A rock musician at heart, and an entrepreneur in practice, Jack has expanded his spot to include a fresh Seafood Bar, live shellfish tanks, and a variety that puts any grocery store's fish stand to shame. You can also pick up his latest CD. Jack brings his experiences of working on fish boats and fish processing plants to his market, and you are as likely to see him expertly preparing your order as you are to see any of the other employees. Locals followed him here from his original location in Madison Park, and one family I spoke with has eaten at the Seafood Bar for nearly as long as Jack has been in business. The tasty cioppino rivals any fine Italian restaurant, and the rich clam chowder challenges any of the better-known restaurants' offerings. Crispy fried “hali-booty,” salmon, and shellfish are served on a bed of freshly sliced potato fries, steaming hot from the fryer. No, it's not a diet food, but a few laps around the Market should set you right.

The Northwest provides a breathtaking variety of fish and seafood, and Jack's Fish Spot offers a generous selection, including Dungeness Crabs, clams, Sockeye and King salmon, Quilcene oysters, and so much more. One amateur chef commented that he buys all of his fish at Jack's because, in addition to being the freshest, the prices are the most reasonable here. Joe Phillips, the manager in Jack's absence, explained that much of the fish comes from local and west coast vendors, and they receive orders several times per week. The fish you find buried in their ice displays and floating in the tanks are as fresh as you can get them, without fishing them yourself.

A good sense of humor, firm determination, and a willingness to get messy are essential qualities of the team mates at Jack's. No task is exclusive to a position, and each team mate is equal to the other. Joe has worked for Jack seasonally in the past while in college and now full-time, and he can be seen interacting with customers, preparing and serving food, setting up displays, and measuring/weighing orders. The Fish Spot and the Seafood Bar share a bar counter-top, and the employees know both sides of the business well. Whenever needed, they can be found zipping back and forth between fresh seafood and seafood meal preparation.

As I observed the Fish Spot team, I was reminded of how closely related to the Market these fishmongers are. Jerry Antush and Jeff Schmidt have worked for Jack off and on for years, and their dedication is reflected in the regularity of the customers who can be seen warming the metal stools that surround the Seafood Bar. To that end, several of Jerry's extended family members and close friends own or have worked in other shops around the Market. Regulars walked by and shouted greetings to the employees from whom they purchase goods, and a clear community has developed.

The Pike Place Market is a must-see for all visitors to Seattle, and the historical and popular role that each fish market has played in the continued strength of the Market is evident. Special summer events and tours help to keep the bustling activity, and local customer loyalty enables the market vendors and purveyors in business during the rainy winter days. Stop by Jack's Fish Spot, sample the zippy cioppino, and go home with handselected, alder smoked salmon. You'll definitely be back for more.