Farewell to Dogs at the Edmonds Farmers Market

The tiny yellow sign says: no dogs except service dogs allowed next week.

Guest Post by Finn the Cooking Assistant (aka the dog picker)

"Don't cry because it's over.  Smile because it happened." Dr. Seuss 

Canines turned out in force last Saturday at the Edmonds farmers' market. And if they could've carried protest signs they surely would have because this market is just one more market in the growing number, to be off limits for dogs, starting next week.  

When your dreams turn to dust, it's time to vaccum, that's where I figure the market is losing out on this canine ban. No free clean up for food vendors--oh no in the same mixed up human reasoning of we'd rather pay someone to do a job that canines willingly do for free.  And you wonder what happened to city budgets?

But on Saturday, tails wagged, noses were sniffed, and some legs were scandalously lifted, though never near food.  The sun was out, the sky was bright blue (a color I can actually see) and the market was at its finest! 

Small dogs clearly had a majority.  

I spotted this piece of bun under a hot dog vendor's cart.   Humans never take food from the ground (well almost never, I did see a guy actually do it once), but I go by, you spot it, it's yours, so I made my own canine line and waited patiently.

Maybe he didn't see me.  I moved a bit closer, still sitting so quite and polite.  The man turned slightly. I heard the Lady say, "He'd like that bun, please." The man reached down, grabbed the bun and handed it to me.   I'm a cheap date.

I can't be the only dog shedding tears over the prospects of no Kettle Corn.  What?  But canines,  all isn't lost because we still have Lake Forest Park farmers' market. Booths are harder to access, but I saw Kettle Corn last time I was there.   Need I say more?   

On Saturday I inhaled this poporn as fast possible.  The whirring machine making more made me simply giddy.  I snuck under the plastic (lol) barrier more than once.  

I was not what you might call a "good dog."   Constant approval is not the way I roll.

Food on the ground, and so humans sitting on the grass eating tamales and crepes--let me just say I tried to snag a crepe until I realized the plate belonged to a girl.   She squealed and threw her hand over her food in a flash.  Good reflexes. 

Seriously--in my world, plates on the ground are for anyone who gets there first.  That would be me.  I'm not spoiled; I'm simply an opportunist.  I can twist words as good as any politician.

Sister Chloe had her own adventure at the beach.  Sure running with a pack in the sand is fun, but it doesn't offer half the food opportunities.

I think she missed me.

Back home, Gino the cat lounged on a sorry patch of grass.  He appreciated the quiet house, and perhaps he got lucky and found the butter dish uncovered again. Check out this week's salad.  See you next week!

Mair Farm Cat (Gino) taking a cat nap.

A note from the Management:



The potatoes for this salad came from our garden, and not only did they come from our garden, they were a surprise because they were last season's crop, growing again.  What a surprise when dug up beautiful purple and red potatoes.   I bought potatoes at this farm last spring to plant. Now we've got potato abundance.  Maybe we went overboard with the purple potatoes, but if you've never had purple potato fries, or mashed purple potatoes, you're missing out.   Still if you don't have purple potatoes, use any waxy white or red potato.

I checked out potato salad recipes everywhere for this.  I had a certain texture and flavor in mind. I found other great possibilities.   Check out this one at 101 Cookbooks. I love the grilled potatoes.  Or how about this one from Whatcom Locavore--if you like it local this is the way to go.  And finally, I posted one here with carrots and cilantro not long ago.   And if it's not exactly the recipe you'd hoped for, I post this recipe on Summer Salad Sundays, so be sure to check out new offerings this week.

Perfect Picnic Potato Salad

(Serves 4 to 6)

2 pounds potatoes (waxy yellow, red, or purple)

1/2 cup garlic aioli spread or mayonnaise 

2 tablespoons white miso

1/4 teaspoon celery seed

2 tabelespoons raspberry vinegar

1 tablespoon Dijon mustard

3 cloves garlic, pressed

1/4 teaspoon cayenne

1/2 cup chopped pickles

1 1/2 cups pepper (green, yellow, or red)

1/4 cup sliced green onions (optional)

2 stalks celery, diced

Smoked paprika

Handful of parsley (curly or flat)

1. Wash and cut potatoes into bite size pieces.  Place in a saucepan with a little water and steam on medium until tender, about 5 minutes.  Do not overcook.  Drain, rise with cold water and set aside.

2. In a small bowl blend aioli spread, miso, celery seed, raspberry vinegar, mustard, garlic and cayenne.  Whisk until well blended. Stir in pickles. 

3. Place potatoes, pepper, green onion and celery in a salad bowl.  Pour dressing and pickles over vegetables and gently mix until dressing coats all the potatoes.  Sprinkle with smoked paprika and garnish with a handful of fresh parsley.