Warm luck

We're lucky to be surrounded, and supported, by a sea of passionate people. People who care about where their food comes from. People who make an effort to shop locally, and to understand what afflicts the producers behind their favorite farm.

No two Seattleites embody this ideology better than Patricia and John, of Cook Local. Their commitment to incorporate Seattle-area farmers markets into their everyday diet is inspiring. They also don't shy away from sharing one-of-a-kind recipes. Not only that, they're dialed into the local food scene. In need of a CSA (Community Supported Agriculture)? Ask Patricia. Curious about 'Food Inc.,' the film? Question John. In need of a locavore restaurant recommendation? Patricia's your woman.

A couple of Sundays ago (on July 5th), we lost our farmers market booth space in the neighborhood in which we live, Ballard. After 8 months of winter chill and snowy days, we were devastated by the news. In retrospect, we're happy to have had the opportunity to be part of such an exciting, farm-oriented community.

Yet when we lost our space, we thought about how much we'd miss seeing people like Patricia and John. Frank and Sarah. Mohini and Brian. Shauna and Danny (and Lucy, too). Molly and Brandon. Lorna and Henry. And Lorraine. Their smiles and familiar faces brightened our days.

Again, luck surrounds us. We cross paths with them at food-events around town, and every once in awhile, at the Queen Anne Farmers Market. Like other Seattle farmers markets, Queen Anne embodies the unique charm and character of the neighborhood.

It's also wonderfully different, and so smoothly run by an energetic group of women and volunteers that it'll make you feel more welcome than any other. I feel like I'm in their home when I'm there. Julie, Patty, Jenise, and Kimberly; thank you.

Others not to be missed at the Queen Anne market? Josh, of Skillet, is a favorite. His airstream trailer put mobile food trucks on the map. The food, and bacon jam, speak for themselves. Don't miss Poco Carretto too, the brilliant gelato cart by Chef Holly Smith of Cafe Juanita.

We hope to see you at the Queen Anne Farmers Market on Thursdays (from 3-7pm, until October 1st). Trust us, you'll feel just as welcome and lucky as we do.

Molly's Chocolate Ganache Macarooons

Seattle has no shortage of talent when it comes to good food, and writers. But there are few who entice the mind and palate equally as well. Molly Wizenberg is one. If her delectable recipes don't steal your heart, her words and charm will in 'A HomeMade Life.' It's more than a good read about food, Paris, the past, and the present. It's what makes food memorable for her, for those who cook, and the stories that interlink family, friends, and lovers. Not ready to take the leap? Swing by her angelic blog, Orangette, for a sneak peak of her writing.

Coconut Macaroons with Chocolate Ganache, courtesy of Molly Wizenberg

(p. 94, A Homemade Life)

Ingredients:

- 3 cups lightly packed sweetened shredded coconut

- 3/4 cup sugar

- 3/4 egg whites (from about 5 large eggs)

- 1 1/2 teaspoons pure vanilla extract

- 4 ounces bittersweet chocolate, finely chopped*

- 1/2 cup heavy cream

Macaroons:

1. Place coconut, sugar, and egg whites in a saucepan. Stir well. Cook over medium-low heat, stirring frequently, 10-15 minutes. Stop cooking when mixture no longer appears creamy, but is sticky and moist, not dry. Remove from heat. Stir in vanilla.

2. Scrape the mixture into a separate bowl, and refrigerate until cold, about 30 minutes.

3. Pre-heat oven to 300 degrees Fahrenheit. Line a baking sheet with a silicone baking mat.

4. Using a small spoon, ice cream scoop, or your hands, evenly space coconut mixture onto baking sheet. Bake the macaroons until evenly golden, about 30 minutes. Let them cool completely, and remove them from the baking sheet.

Chocolate Ganache:

1. Put the chopped chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat, swirling the pan occasionally until it is hot and steaming. Do not allow it to boil.

2. Remove the pan from the heat, and pour the cream over the chocolate. Let sit for 1 minute, then stir until smooth. Spoon the warm ganache generously over the macaroons.

3. Refrigerate the macaroons until the ganache sets, at least 2 hours.

Secret Stash addition:

1. Save some extra sweetened shredded coconut flakes to sprinkle atop each macaroon before the ganache sets.

2. Finsih macaroons with a generous two sprinkles of Coconut Garam Masala fleur de sel.**

* Molly's favorite chocolate for this recipe is Valrhona Manjar 64%. Ghirardelli bittersweet chocolate, 60% Cacao is a nice substitute.

** Vanilla salt is another stunning alternative.