Market Fresh Recipes

Bring home the flavors of Northwest Washington, and GET a TASTE of what grows here!

Thank you to our partner farmers markets for providing some fun, tasty ways to enjoy produce and products you can get at your local farmers market!

Cheddar-Zucchini Pancakes (by Chef Jackie Davidson)

Ingredients
3 ½ cups coarsely grated zucchini (about 2 medium)
½ cup finely sliced green onions or scallions (about 3 medium)
1 ½ cups all purpose flour
1 tsp baking powder
1 ½ cups grated cheddar
1 egg
salt and pepper to taste
olive oil (for frying) 

Instructions
1) Put grated zucchini in strainer over bowel and squeeze well to extract some liquid. Reserve liquid.
Set aside 2 Tbsp green onion for garnish. 
2) In a large bowl, combine flour, baking powder, 1 tsp salt, and 1/8 tsp pepper. Add zucchini, cheese, remaining green onion, and toss to coat in flour.
3) Beat egg with zucchini liquid to yield 2/3 cup; add water if necessary to make 2/3 cup.  Add flour to mixture, and stir to make a thick batter.
4) Heat large nonstick skillet over medium low heat. Add about 2 Tbsp oil to coat bottom of skillet. Scoop 1/3 cup potions of batter onto skillet and gently flatten with spatula to form pancakes about 1/2″ thick.  Cook until golden brown on one side, about 5 minutes.  Flip and cook until center is cooked through, about 4 minutes more. 
5) Transfer cooked zucchini cakes to baking sheet and keep warm in 200 degree F oven. Repeat with remaining batter, adding oil to the pan between batches. Garnish warm zucchini cakes with reserved scallions and serve with poached eggs or a green salad. 

Recipe provided by Anacortes Farmers Market

Pico de Gallo Salsa 

Ingredients 

2-3 medium sized fresh tomatoes (1 to 1 ½ lbs), stems removed
1/2 red onion
2 serrano chiles or 1 jalapeño (stems, ribs, seeds removed), less or more to taste
juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Pinch dried oregano (crumble in your fingers before adding), more to taste
Pinch ground cumin, more to taste 

Instructions 

1) Roughly chop the tomatoes. Dice chiles and onions. Add ingredients into a bowl. (Be careful while handling the hot peppers!)
2) Add lime and diced cilantro. Add salt and pepper to taste. Add dried oregano or ground cumin if desired. Mix well.
3) Let the salsa sit for an hour (room temperature or chilled) for the flavors to combine.
4) Serve with chips, tortillas, tacos, burritos, tostadas, or toasted bread. 

Recipe provided by Bellingham Farmers Market

Green Garden Market Pesto Chef Mataio Gillis, Ciao Thyme

Ingredients

• 1 Cup Spinach Leaves, roughly chopped, tightly packed 1 Cup Arugula Leaves, roughly chopped, tightly packed 1/2 Cup Basil Leaves, roughly chopped, tightly packed 1/2 cup Italian Parsley Leaves, tightly packed
• 1/2 Cup Holmquist Hazelnuts, roughly chopped
• 1 Tbsp Garlic, minced
• 1/2 Cup Olive Oil (more depending on desired consistency) 1 Cup Twin Sisters Farmhouse cheese, grated
• 2Tbsp Lemon Juice + zest
• 1/8 tsp. Aleppo pepper or chile flake 1/2 tsp sea salt
• 1/4 tsp fresh ground pepper

Directions

• In a food processor, combine the first six ingredients and pulse for 15 to 30 seconds to combine – longer if you want the nuts to be finer.
• Add the olive oil and pulse for 30 seconds, scrape down the sides of the food processor and add the cheese, lemon juice, salt and spices. Pulse for thirty seconds longer to combine all of the ingredients. Taste the pesto, make adjustments to the amount of lemon, salt, chile and pepper to your liking.
• The pesto will hold in an air tight container for three to five days.
• Use it as a garnish on grilled bread, tossed with pasta or as a pizza sauce.