Nothing beats crisp, sunny fall Sundays at Ballard Farmer’s Market and it’s no secret, because I swear everyone else in Seattle was there this past weekend and beautiful Ballard is definitely the place to be.
The only thing in Ballard that isn’t very beautiful is trying to find parking. It took us nearly 20 minutes to find a parking spot and we all held our breath as we SQUEEEZED into a tight one. We adore this market. Even the kids helped in the spot sleuthing.
Wandering past booths piled with veggies, baked goods and locally made things with coffee in hand is the epitome of Seattle living and when the air is cool enough to see the steam coming out of the pots at the Patty Pan Grill, it’s pure magic.
You don’t need kitschy factory-made light up toys and plastic-y decorations to hail new seasons here. We know it’s autumn because of the local produce. Pumpkins, peaches, pears and apples. Fresh-pressed cider gleaming in glassy bottles. Definitely fall.
The hubby could wait for hours for mini-donuts and still leave with a smile.
The boys could do the same for the honey sticks. (I swear, every kid must stop at this booth. Pure genius!)
I love making dinner with the beautiful produce we find. This is a simple, delicious side and the boys love it: baked sliced carrot coins. (Set oven to 375, slice carrots, toss with oil and salt, maybe even some dill, and bake for 20-30 minutes on a foiled cookie sheet, flipping once.)
And if I’m lucky, my sweet boys pick me out some lovely flower souvenirs to go with dinner and carry me through the week till next Sunday when we can do it all again.