Crossing the International Date Line and hemispheres have confused me. I think it’s spring in Seattle and I open the passenger door to get into the car. To drive. It’s opposite seasons but the weather is the same in Sydney and Seattle. Crisp mornings and cool evenings are moderated by hours of glorious sunshine. We’ve been blessed with a technicolour autumn where produce is ripe and bountiful. We celebrated the local harvest at An Incredible Feast last night. The Neighbourhood Farmers Market Alliance fundraiser was hosted by Swansons Nursery.
Recycled outdoor furniture on display.
Pots of asters and chrysanthemums.
An ice bucket of DRY Soda.
Silent auction items.
The North Greenhouse decorated by pumpkins, hay bales and corn stalks.
Mountain Lodge Farm cheese.
Willie Greens Organic Farm and Renee Erickson of Boat Street Café: rainbow chard salad.
Let Us Farm and Matt Lewis of Where Ya At Matt: brown butter sage beignets with winter squash purée.
Loki Fish, Hama Hama Oyster Company and Taichi Kitamura of Sushi Kappo Tamura: blue pool oysters and salmon roe with momiji ponzu sauce.
Skagit River Ranch, Tahoma Farms and Jason Wilson of Crush: pork belly with onion and pepper conserve, and arugula walnut pesto.
Anthony Polozzi of Steelhead Diner: pork rillettes.
Olsen Farms, Hayton Farms and Zephyr Paquette of Skelly and the Bean: petit paquets.
Chester Gerl of Matt’s in the Market: txistorra sausage, fingerling potatoes and charred walla walla sweet onions.
Aamaranth Urban Farm, Dog Mountain Farm, and Wiley Frank and PK of Little Uncle: shaved ice with apples, pears and candied potatoes (nam keng sai).
Jerzy Boyz and Autumn Martin of Hot Cakes Molten Chocolate Cakery: butterscotch, apple cider and ginger (butter beer).
Pipitone Farms, Growing Things Farm and Lisa Nakamura of Allium: tomato and bean salad with sun-dried tomato vinaigrette.
Local Roots Farm and Phillipe Thomelin of Olivar: spicy vegetarian empanadilla.
Kittitas Valley Greenhouse and Charles Walpole of Blind Pig Bistro: tomato panzanella with ricotta salata and charred eggplant sauce.
Tiny’s Organic and Jacky Lo of Wild Ginger: Vietnamese style stone fruit salad with chicken.
River Farm, Taylor Shellfish and Tamara Murphy of Terra Plata: Mediterranean mussels with garbanzo beans, sweet pepper cream and roasted pepper aioli.
Rents Due Ranch and Dezi Bonow of Palace Kitchen: wedge salad, celery root dressing, delicata squash marmalade, blue cheese, pumpkin seed and smoky red onion pickles.
Nashi pear sorbet with vanilla ice cream and Rockridge apple wood smoked salt.
Thanks to Kimberly and Leslie for the lovely company!