Today's Market: Pike Place Market in Seattle
I visited this market some years ago, but only briefly and without a camera. It is a main ingredient in the Seattle experience, and everyone should take the opportunity to shop it.
It opened in 1907 and is one of the oldest continually operated public farmers' markets in the United States. It overlooks Ellicott Bay and is spread over nine acres. Ten million visitors pass through the market every year. Considering its location, I imagine the fruits and vegetables are great, but I would think the fish/seafood selection would be extra-fresh.
Here are some pictures:
Here's an interesting fact -- the market is home to nearly 500 low income residents who live in eight different buildings. I'd be curious to know if they work at the market. Anyone know?
Another fact -- this market was home to the first Starbuck's.
Next time I make it to Seattle I'll plan on spending more time at Pike Place, as well as remember a camera.
In keeping with the seafood idea, today recipe: Super Simple Supper Fish
There is a theme to my recipes -- simple and easy, and easy and simple. Oh, and few ingredients.
2 lb. or so fillet of salmon or halibut. I don't really cook any other kinds of fish, but it would probably work with just about anything.
Salt and pepper
Pre-heat oven to 400 degrees.
Put fillet on a piece of foil, skin side down. Place some tablespoon squares of butter evenly spaced over the fillet.
Salt and pepper to taste.
Cover with another sheet of foil. Seal the edges but leave a small opening for steam to escape.
Cook in oven for 45 minutes. Let sit about outside of oven with top foil removed for about ten minutes before serving.
Some people cook this on the grill, but I like the oven better. Some people add lemon slices, but I prefer just butter.
I serve this with some baby potatoes and whole green beans I get from the farmers' market -- I steam the beans.
It isn't always easy to find super-fresh fish in Salt Lake City, but when I do, we tend to have this for a few nights in a row.