It was a great weekend despite the wind and having to wear rain jackets to go to the farmer’s market in Seattle. Bundling up my grandson and hoping he was going to like the outing in his stroller, we set out to do a little produce shopping. Going to see all the different vendors and flowers that were out for sale, was our first stop.
Don’t these just put a smile on your face?
The wind was sending out some pretty brutal gusts, that caused us to reach up and grab the Lavender lady’s booth shelter, lest it be blown away before finalizing our purchase. Bless these souls who brave the weather each weekend sunny or stormy.
With arugula starts, and gluten free pastries in hand from the d:floured booth, it’s a good thing I don’t live close to this bakery or I’d be in some serious trouble-so good. We wandered, up and down the rows of merchants, surprised at seeing the meat stand in the farmer’s market along with its pig’s head in the refrigerated meat case. Could have done without that, but who knows there might have been a pig’s head buyer in the crowd. What does one do with a whole pig’s head?
With 3 month old grandson C. ready to be done with this adventure we made our way past the bouquets of Washington tulips and handmade jewelry to the exit.
Back in the warm and dry apartment, lunch was the agenda and mango zucchini salad was on our menu.
Mangos are still available, maybe not at the farmer’s market, and if you hurry you can still buy and freeze some for the rest of the summer.
Wouldn’t it be great to pull mango’s out of your freezer next December when you want to liven up your meal and make this Mango zucchini salad?
Prep Time: 30 minutes