I have a lovable scamp of a backyard. Kinda disheveled, mostly wild, but filled with some pretty neat…stuff. Like the bitchinest buttermint ever, a very fruitful Italian plum tree, basil, Greek oregano, lemon thyme, and other stuff to be ate in September. What else could I need? Whatever it is, I’ll just steal from the neighbors. (It’s not like they even know that rosemary bush exists. It’s more like a service. Gawd!)

I’m all about salads this time of year. Anything I can toss in olive oil. I usually vary the oil, plus or minus some kind of red vinegar, honey, and one of the 23 mustards in the fridge. What? I don’t have a mustard problem. 23 mustards is not a problem. I couldn’t pare down if I tried. I need them all. All!

So you’ve gone to the farmers’ market, right? You know, the one nearest you? RIGHT????

My weekly required dose at the West Seattle Market (Sundays 10 til 2): strawberry & lavender lemonade from Herban Feast for a measly $1, spicy chocolate cupcakes from Sugar Bakery, organic wild, spicy greens from whomsoever looks the tastiest, Skagit River Ranch pork, Rainier cherries (colored like a nectarine, sweeter than a Bing) from my fav Tiny’s Organics, super cute pumps (**What, your farmers’ market doesn’t have hot shoes? Hah! mine has Edie’s across the street, suckah!), and remarkable fresh chevre from Port Madison Farms. And this week I got some amazing Nasturtium vinegar.

If you live in Seattle and don’t go to a farmers’ market at least a few times a month, you’re a jerk. What? You are. Although, if I go this Sunday and they’re out of my cupcakes, I’ll be unruly and hunt you down like a dog!

See what you can do with some of the above mentioned ingredients? Come on!

***all food pornish images are TOTALLY tongue in cheek. I can’t take a picture for shit, believe me I know. But I can crop. Colors look real pretty, me likey.