laurel

I've never heard of bees collecting aphid spit, but I've heard of ants that do: http://www.antcolony.org/images/Argentine_...ing_Aphids2.JPG

Maybe it's the farmers who are intimidated, since they probably don't see panhandlers and junkies out on their farms. But then if they go to the other markets, like UDist, it shouldn't be that much of a shock...

The one actually running is not the one on the website (which will open in May). [edit] Here's something I found about the year round one currently running: http://www.zwire.com/site/tab7.cfm?newsid=...&rfi=6&xb=titot (go to http://www.bugmenot.com if it asks you to register)

This is pretty off topic, but I've been surprised about the number of times I've had really bad mussels (like served mostly unopened, inadequately cleaned, rotten tasting...), even at "good" places. Mussels are so cheap and easy... I wonder if restaurants just think that people won't recognize bad mussels?

I went to Ipanema last week with a group of about 20. Would your friends consider $35 affordable (and do they like meat?).

The KEXP you can get anywhere... http://www.kexp.org

I picked up some good cheese and wine at Slough Food in Edison. Here's a recent article on the area that I found while searching for Slough Food: http://seattletimes.nwsource.com/html/outd...wpadilla03.html Samish Bay Cheese is also nearby, I don't know what their visiting hours are.

PFI is right near Salumi, so that might work if you get there and then discover it's closed. I've never bought cured meat there, but the cheese selection and prices are reasonable, so I would assume that it's similar for the meat.

La Carta Oaxaca has a big table, I wonder if you can reserve it? Vios might also have enough space (they have a big table in the back, and two in front, but they looked more like 10-12 size).

We were there too, to find some small apples for my apple tasting menu project. Not many vegetables (full circle farm only really had greens, which I don't need right now because apparently kale and chard don't die in the winter here), but there were a few vendors with animal products: eggs, salmon, pork, beef, lamb. I need to get a bigger freezer.. I'm using the work freezer as auxilary storage space :)

Google says we have about a month: http://www.mearsspears.com/pages/asparagus.htm

I was just in Leavenworth this weekend and was surprised to find an excellent cheese shop there. They've got a website too: http://www.cheesemongersshop.com/. Some interesting cheese, local and German wine, and German and English beer.

I think I remember 727 Pine doing 25/25, and they've closed..

I went to Ibiza last night, and they had a pretty nice crab ceviche. I didn't like the other white fish one we had as much.

Yeah, Agua Verde would be great for tourists in the summer... I don't think there are too many places in the midwest where you can kayak around in the middle of the city before dinner...

Usually I just pan sear it with some salt, then add something like pesto on the side (which reminds me I have both salmon and pesto in the freezer that I should probably eat, if only to make enough room in the freezer so chicken carcasses don't fall out every time I open it). Whenever I've tried putting stuff on the salmon before cooking, it either falls off or burns. I imagine it would work better in the oven...

There's a Greek yogurt at Vios that I like. It has blue cow spots and says "FAMILY" in Greek letters on it.

I love chard, and use both the stems and leaves. Here's a good starter recipe: http://www.leitesculinaria.com/recipes/chard.html Usually I don't bother with the blanching, and just stir fry them with garlic and olive oil, putting the stems in first and adding the leaves when the stems are about done (and adding a little water if they look like they might end up browning before they're cooked). If you're using a skillet rather than a wok or other wide and deep pan, you might need to blanch first just so it fits in the pan. I also recently tried a recipe from Food & Wine (at the Seattle cook-together two weekends ago), which was pretty similar to the recipe at Leite's Culinaria, but added Pimenton de la Vera along with the garlic.

I just noticed Astoria mentioned here.. If you're going there, you should stop by this unique winery: http://www.shallon.com/

I was walking past Lampreia this morning, and I had an idea about what to get together and cook next... what do people think about the Lampreia apple tasting menu cookbook? http://www.tastingmenu.com/allaboutapples/default.htm

Here's a link: http://www.mingspantry.com/m-bvin.html I don't really think it tastes much like balsamic personally, but balsamic would probably work too.. Here's another link that I randomly came across, in cause you're watching your yin. http://www.richardseah.com/naturalhealth/blackvin.html

It says: I'm not sure what you're supposed to be able to cook without knives though.

I usually use black vinegar and shreds of ginger.

That does look interesting... I'm not sure I'd actually want to be on a reality TV show, but it might be fun just to go to the audition...

Keep an eye on them when you get them home too. Last time I threw one into the sink unrestrained it mangled the mesh draining thing...