Bring home the flavors of Northwest Washington, and GET a TASTE of what grows here!
Thank you to our partner farmers markets for providing some fun, tasty ways to enjoy produce and products you can get at your local farmers market!
Cheddar-Zucchini Pancakes (by Chef Jackie Davidson)
3 ½ cups coarsely grated zucchini (about 2 medium)
½ cup finely sliced green onions or scallions (about 3 medium)
1 ½ cups all purpose flour
1 tsp baking powder
1 ½ cups grated cheddar
salt and pepper to taste
olive oil (for frying)
1) Put grated zucchini in strainer over bowel and squeeze well to extract some liquid. Reserve liquid.
Set aside 2 Tbsp green onion for garnish.
2) In a large bowl, combine flour, baking powder, 1 tsp salt, and 1/8 tsp pepper. Add zucchini, cheese, remaining green onion, and toss to coat in flour.
3) Beat egg with zucchini liquid to yield 2/3 cup; add water if necessary to make 2/3 cup. Add flour to mixture, and stir to make a thick batter.
4) Heat large nonstick skillet over medium low heat. Add about 2 Tbsp oil to coat bottom of skillet. Scoop 1/3 cup potions of batter onto skillet and gently flatten with spatula to form pancakes about 1/2″ thick. Cook until golden brown on one side, about 5 minutes. Flip and cook until center is cooked through, about 4 minutes more.
5) Transfer cooked zucchini cakes to baking sheet and keep warm in 200 degree F oven. Repeat with remaining batter, adding oil to the pan between batches. Garnish warm zucchini cakes with reserved scallions and serve with poached eggs or a green salad.
Recipe provided by Anacortes Farmers Market
Pico de Gallo Salsa
2-3 medium sized fresh tomatoes (1 to 1 ½ lbs), stems removed
1/2 red onion
2 serrano chiles or 1 jalapeño (stems, ribs, seeds removed), less or more to taste
juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Pinch dried oregano (crumble in your fingers before adding), more to taste
Pinch ground cumin, more to taste
1) Roughly chop the tomatoes. Dice chiles and onions. Add ingredients into a bowl. (Be careful while handling the hot peppers!)
2) Add lime and diced cilantro. Add salt and pepper to taste. Add dried oregano or ground cumin if desired. Mix well.
3) Let the salsa sit for an hour (room temperature or chilled) for the flavors to combine.
4) Serve with chips, tortillas, tacos, burritos, tostadas, or toasted bread.
Recipe provided by Bellingham Farmers Market
Skagit Summer Tacos
3 cups mixed farmers market veggies (tomato, zucchini, corn & jalapeño could be a fun combination!)
1 tablespoon olive oil
Fresh tortillas, corn or flour
1) Wrap the tortillas in foil, and heat them in the oven at 300 degrees.
2) Fire up the grill, to 400 degrees. Slice the veggies to approximately the same size for uniform cooking time, then combine on a cookie sheet, with sides. Drizzle oil and sprinkle salt and pepper. Stir to coat with oil and seasonings. Using a vegetable grill pan, or a cast iron skillet, stir-fry or grill the veggies. They should be a bit crispy on the inside.
3) Fill the tortillas with the veggies. Add salsa and crème fraiche, or sour cream. Enjoy!
Recipe provided by the Mount Vernon Farmers Market