Cheesehead Therapy - To Market, To Market…Seattle Blog at Allrecipes.com - 108000

To Market, To Market…Seattle

Cheesehead Therapy 
 
Jun. 16, 2009 10:20 am 
Updated: Jun. 19, 2009 2:27 pm
Cheddar, goat cheese, Swiss cheese, havarti, brie, camembert, colby…I know that there is a right cheese for every occasion. Cheese makes me happy. It relieves my stress and satisfies like no other food can. Maybe it is just my Wisconsin roots, but I feel about cheese the way some people feel about chocolate or wine. When the stress of our kitchen and basement remodel hits, it is the first thing I go looking for.
Our market outing this week was up to the Everett farmer’s market, a sweet hometown market full of crafts, farmers and cheese makers set up along the Everett docks. I don’t think I even looked at the veggies this week, as my pictures show! I was on the hunt for cheese, cheese samples and cheese to bring home. I was planning on making pizza, so I picked up a creamy goat cheese. But, my best intentions to make dough and put together homemade pizzas on the grill were thwarted by the need to tile the bathtub surround and floor. Blasted! There was no time for cooking all week long!!!
 Luckily I have an amazing friend who has lovingly brought us dinner regularly during these weeks where we are without a kitchen. I took her goat cheese and a few nights later she brought over the most beautiful and delicious pizza I think I have ever had. She used this Whole Wheat and Honey Pizza Dough recipe and topped it with fresh basil pesto, goat cheese, artichoke hearts, fresh arugula and the first cherry tomatoes of the season. It was incredible. And it filled the need for cheese like nothing else could.
What’s new at your market? Are there local cheese makers by you? What are your favorite ways to use/eat my favorite ingredient?
Cheese Samples!!!
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Sweet and Delicious Goat Cheese!
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Flowers
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Bluegrass Tunes Keep the Crowd Moving
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Gray day at the Everett market
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Comments
Jun. 16, 2009 11:58 am
Something we’re getting this year that I’ve missed in the past: sunflower sprouts. Great in a salad with arugula and other greens. Sounds like a delicious pizza, SFMG. I had farmers’ market goat cheese last night in a pasta with fresh spinach and sun-drieds (also from the FM). All of the above great with a sauv blanc from NZ. Loving those first cherry tomatoes, too.
 
Jun. 19, 2009 2:27 pm
Love the pictures!
 
 
 
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SeattleFarmersMarketGirl

Home Town
Madison, Wisconsin, USA
Living In
Seattle, Washington, USA

Member Since
Jun. 2008

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Slow Cooking, Italian, Middle Eastern, Mediterranean, Healthy, Quick & Easy, Gourmet

Hobbies
Hiking/Camping, Walking, Reading Books, Wine Tasting

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About Me
I started cooking at a young age and have had great experiences travelling and studying food around the world. I enjoy searching out new things and trying to find the "best of" my family and friends' favorite foods.
My favorite things to cook
I try to shop as much as I can at farmers markets. I really enjoy cooking with fresh, wholesome, local ingredients and I love exploring the products made by specialty meat, cheese, oil, vinegar, and wine producers both locally and from farther afield.
My favorite family cooking traditions
My family has solid German and Scottish roots. The traditions coming out of my grandmother's kitchen are for hearty, frugal dishes: pot roasts, chicken and dumplings, rouladen, and Friday fish dinners are what I remember most.
My cooking triumphs
My mother was very sick one Christmas when I was still in gradeschool, probably 12 years old or so. We had the whole family (about 45 relatives) coming over for dinner and I told my Mom I would take care of it. For two days, I worked and cooked - running upstairs to ask Mom what to do next, then coming down to whip potatoes, make stuffing, prepare the molded salad, and dress the crown roast of pork for the holiday dinner. It all came out right, nothing was ruined and everyone ate well. I will always remember how good it felt to make my Mom and family so happy and proud. That is what really hooked me on cooking.
My cooking tragedies
As a young cook, I often would try to make things before I read a recipe or really understood the chemistry of the cooking or baking task. I once made the most wretched pot pie - a lard crust, undercooked gravy instead of white sauce, frozen peas as the only vegetable, turkey from a holiday that was probably a few days too old to eat. I served it to my sisters - it tasted horrible and gave us all upset stomachs. Thankfully, they have forgiven me and continue to support my cooking adventures.
 
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