This was my first visit to the West Seattle Farmers Market in weeks. I had missed the fresh vegetables, sustainable proteins, and the vendor smiles as they share their knowledge and tips for preparing their goods. I grabbed my Flip ‘n Tumble shopping and produce bags and headed to the market sans husband.

I made it through the market with a ten-dollar bill and a crisp twenty, picking up an acorn squash and sweet carrots from Stoney Plains Organic Farm and a round of Seastack cheese from Mt. Townsend Creamery.

I found sweet potatoes and Braeburn apples.

The big splurge was a 3-pound grass-fed chuck roast from Stokesberry Sustainable Farm.  The vendor gave me a bit of a deal of the beef so long as I promised to cook it slowly.

My meal plan for the week? With items in my pantry and freezer, this is what I hope to create in my kitchen this week:

•    Roasted chicken thighs with carrots, apples, and red onion
•    Pot roast with sweet potatoes and onion (seasoned with cinnamon)
•    Pot roast, round two, with roasted acorn squash
•    Fruit and cheese plate featuring Seastack

I can’t wait to share with you the results.