For week three of my going local experiment, I found myself back in my homeland (Seattle). I was so excited to hit up another farmers market that I couldn’t wait for the Sunday Ballard Market, and I spent some time exploring the University District Farmers Market, another year round treat for Seattleites. Cowboy Casanova accompanied me, and good thing, because I walked out with some hefty goodies. I actually only spent $16.40 at this market, and then I reserved my four dollars for the Ballard Farmers Market.
Here is what I scored for $20:
1. Just under four pounds of butternut squash for… get ready… NINETY CENTS! I got this from Tonnemaker Hill Farm. They had a bin of squash that had been bruised and was being sold for twenty-five cents a pound. The person working the stand told me if I cut off the bruised part, it should be good to keep in the fridge as I take my time to eat it. I thinking about making a squash soup, but I’m not sure yet.
2. A nice sized baggie full of dried cherry bomb peppers from Tonnemaker Hill Farm for $5.50. Getting locally grown peppers this time of year felt like an extra special treat. There may have also been a very sweet older gentlemen who spent some time with me chatting about peppers. Without a limit of $20, I’m afraid I could have left with a chunk of my rent money in peppers. The dried peppers can be rehydrated and used, or they can be cut up dried and used in dishes. This sounds a whole lot better to met than the slimy peppers I am used to popping in my dishes that have been sitting in a can for who knows how long!
3. This next purchase was pretty awesome. I have been squirming to make some beef bone broth for quite some time. Beef bones often sell for two to three dollars a pound. The healing powers of real bone broth are literally impossible to get in anything you would buy in the store, including organic broths. I ended up with seven pounds of pasture raised organic beef bones for ten dollars from Skagit River Ranch. The woman who owns the farm talked with me for awhile about making broth, and definitely gave me a really good deal when I told her what I was planning to do with the bones. She even handed me over her own recipe, and gave me an extra tip to add some vinegar to the simmering bones so the marrow would be extracted (what makes the broth good for healing). I felt like a little kid in a candy store! Stay tuned for a how-to for homemade beef bone broth.
4. Twelve pounds of apples for five dollars that were called “second” apples from a booth that I don’t remember the name of at the Ballard Farmers Market. Second apples (or other produce) are apples that are bruised or knicked that farmers don’t think are high quality enough to sell for full price. They’re usually sold at a much cheaper price, and are great for saucing or making pies. I ended up saucing all the apples then canning it using my pressure cooker during an apple extravaganza that took place in our kitchen.
I’m not sure how much longer I’m going to be able to limit my spending to $20. Oh the possibilities.
Sounds like your local shopping has been going great. Kristi and I just tried out home brew which turned out amazing. We love it and have a batch of hard cider in the primary. Keep up the good work!