Melrose Market was hoppin’ yesterday when I went by to buy my pork fat! The big event was the Grand Opening of Taylor Shellfish Farms‘ new Seattle store. The grills were cranked up and covered with oysters on the half-shell, and at the other end of the booth, paper boats of curried mussels on rice were sailing quickly into the crowd’s hands. You had to move fast to get a serving, but it wasn’t hard to tell who the go-to guy was! (He looked like he was having a great time, but seriously, how do they get people to do these things?)
Both oysters and mussels were delicious! (I’m guessing that at least one of you out there is saying, but Judy, I thought you didn’t eat bi-valves . . .? Well, that was then! It turns out that there’s pretty much nothing that I can’t eat.)
So, I actually got through the crowd into the store and bought some beautiful frozen scallops. More cheerful people in there! Taylor Shellfish Farms is headquartered south of Seattle in Shelton, Washington, and they also have a store up north near Samish Bay in the Skagit Valley, which is one of the most beautiful places on the globe. (Stay tuned for more on that!) But it will be super to have them here in town too.
I don’t go to Melrose Market without making time to hang around and visit my other favorite shops. I told you a little bit about Rain Shadow Meats yesterday. Proprietor Russell Flint, known locally as a chef but also with ten years’ experience in butchery, opened up about a year ago. He offers beautiful meats and meat products from local farmers, labeled with the name and locale of the provider. And the staff can answer any question you can think of (and the people who shop here can think of a lot of them!).
Across the way, The Calf and Kid owner Sheri LaVigne was heading out the door, but Erin Burgess got me up to speed on their new cheeses. After tasting pretty much everything she mentioned (probably not a great idea to offer me samples), I ended up getting two. The first is a chevre from Yarmouth Farms up in Darrington (I told you about one of their other cheeses in my very first post!) I also got a raw sheep’s-milk cheese called Queso de Oreja from Adna, also in Washington. This one is a hard cheese similar to a manchego. How do I know that?–Because Erin explained it to me! That’s why I stick with shops like these, staffed by people who love what they are selling. You get a great product, you get an education, you feel like you’ve been chatting with a friend. What a great experience! (Visit Sheri’s blog for a running account of her sixteen months or so ramping up the business–also great stories!)