Video Clip of farmer's market

The lovely Lorna Yee, of the Cookbook Chronicles, sums up the Ballard Farmers Market in a short, fun video clip. Some of our favorites that are featured? Oyster Bill, of course.


Click, watch, and cook.


http://www.thecookbookchronicles.com/blog/?p=604

Olympia oysters, otra vez

Oysters, oOh, yes. Oyster Bill and his penny-size Olympia's take center stage again. We went through 2 dozen of these briny bad boys, and were still drooling for more.

We tried a trio with our Bloody Mary salt for kicks only to affirm what I thought'd be the outcome: oysters as fresh as Taylor Shellfish are best left nude. Though a smidge of lemon pulp adds a citrusy tang, there's no reason to ruin a perfect oyster before it goes down the shute.

Infusing flavors into raw oysters may be more of a trend than not. Last time I shot some olympias at 'Anchovies and Olives' , they too were dressed, but with raw ginger.

Food Photo play-day-away

Food Photo "play-day-away" calls for a time out from salt, and is a means to show what else is on my plate when I'm not finishing food with flavored Fleur de Sel.

Today's briny post was sourced from Oyster Bill of Taylor Shellfish Farms at the Ballard Farmers Market. Lucky me, finger-size Olympia oysters are in season (October-May). Though I love love love the meatier, gigantic vulva-looking Virginicas and Pacifics for their minerality and salty creaminess, they have a special time and place. And that's placed atop a fire whilst camping on the beach.

These sailboats were meant to sail into the sea of city mouths, and were shucked with a squeeze of fresh lemon pulp and a splash of Tabasco (if you're a whiny-wimp like me).