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.

In year’s past I have made bread rolls from scratch using my Mom’s Whole Wheat Bread recipe and I was asked to contribute the same this year. Knowing I could not source all of the ingredients from the state, I felt I had to make one more dish.

I wandered the West Seattle Farmer’s Market with my husband contemplating what to make. “Does your family like swiss chard? What if we do a fruit and cheese plate? How about glazed carrots?” The answers I got were, “Nope. Nah. Uh uh.”

We finally settled on a salmon spread served with locally made crackers. The ingredients – Fromage cheese from Mt. Townsend Creamery, rosemary from Stoney Plains Organic Farm, and salmon from the Loki Fish Company. After we made the purchases, my doubt began to take back over. The salmon wasn’t technically from Washington State; it was caught in Alaska. I was beginning to think I failed the challenge.

Discouraged, but determined to complete the dish that was decided, I moved on to the bread. Surprisingly, instead of dwelling on the fact that it was not a local dish, I saw this recipe as an opportunity to incorporate local ingredients. I added Bluebird Grains’ cracked emmer to the recipe and the liquid mixture contained milk from Twin Brook Creamery. I was feeling positive… until I killed the yeast.

I was working way too quickly and not measuring temperatures diligently. I poured the liquid into the bowl with the whole wheat flour and yeast when it was twice as warm as it should have been. Steam rose up from the mixture, but I was hopeful. I kneaded the dough and left it on the counter to rise.

But it didn’t. I formed the un-risen dough into small round balls and crossed my fingers they would miraculously rise up for the second round. They didn’t. The bread had failed.

We showed up at grandparents’ doorstep with unleavened bread and the salmon spread.

My mother-in-law thought they were both delicious, the brother-in-law went back for seconds, and our family friend raved over the round little bread balls. I wanted to share my accomplishments of incorporating local ingredients. I wanted to wave from my boat saying, “Look at me, look at me. I may have failed, but I certainly tried.” But I didn’t have time to take pride; there were turkey, mashed potatoes, and grandma’s dressing to be devoured.

Moving to Seattle, I am surrounded with fresh produce and locally made products; but I have to admit I haven’t always taken advantage. The Safeway was so much more convenient than a market only open for four hours every week. I think of that now and I kick myself. My husband and I now live in West Seattle and we are spoiled with a year-round farmers market. I am energized by the mix of passionate local farmers, talented chefs, and fellow food lovers. Three weeks ago we wandered through the market in the rain and came home with just-pulled-from-the-ground carrots, homemade berry cider, and a chardonnay white bean hummus made with local grape seed oil. Here is my kudos to the producers:

Stoney Plains Organic Farm

Like me, Stoney Plains Organic Farm owners Robert and Patricia Meyer originally hail from the great state of Minnesota. When they ventured to the west coast, they started with a 60’ x 80’ garden that has grown into a 60-acre organic farm in Tenino, WA. Every week they bring their eggs, berries, and organic vegetables to the West Seattle Farmers Market. After sampling their imperfectly-shaped, delightfully sweet, and equally delicious carrots, I was shoveling them into a bag to purchase. Some of the carrots managed to make it into my Black Bean and Bacon Soup before I devoured them.

Rockridge Orchards

Rockridge Orchards, located in Enumclaw, WA, can be found at the market year round with cider, hard cider, vegetables, berries, pears, apples, and Asian pears. Always with a huge smile on his face, the farmer is overjoyed to share a taste of his hand grown, handmade cider with market goers. Charlie and I purchased a bottle of hard raspberry cider; a delightful treat, like the freshly picked raspberries that grew mysteriously behind our garden when I was growing up.

Sound Bites Sauce and Spread Co.

Sound Bites Sauce and Spread Co. was tugging at the heartstrings of my inner wino. Hummus made with grape seed oil; I had to take a bite. After my spoonful, I pondered the purchase for less than five seconds before I was handing the vendor my five dollar bill. Richard Hines and Stephen McConkey started Sound Bites Sauce & Spread Co. in Tacoma in June 2008. They sell their products at farmers markets and regional grocers; West Seattleites, check out Sound Bites at the Morgan Junction Thriftway.

Market season is heading into full swing. Take advantage, Seattleites! Introduce yourselves to the farmers and producers and relish in the freshness of the season.