The food served at local farmers markets -- hot dogs, barbecue, teriyaki, kettle corn -- isn't much different from what's served at carnivals. Why is that?
I ate at three South Sound farmers markets between Thursday and Saturday.
I really liked those My Newt mini doughnuts, but let's skip dessert. In fact, let's skip past the carnival fare that dominates food booths at farmers markets.
Vendors of soups, tamales, gyros, buritos, fried oysters, full breakfasts, pulled pork, barbecued brisket, teriyaki sandwiches, salmon caesar salads and even elephant ears, listen up:
I challenge you to put at least one item on each of your menus that uses ingredients grown by and purchased from farmers at your markets.
In between bites of a $5 hot dog, a $9 grilled-chicken-skewer-and-tamal combo, and $3 dozens of My Newt mini doughnuts -- like little bites of air that don't need biting -- I also spotted locally grown eggs, chicken, pork, beef, and sausage; local milk and cheese; local oysters; local bread; local jams and jellies; local salsa; and, of course, local vegetables.
Looking behind the vendors' food stands, I spotted a lot of products purchased from local Cash & Carry and Costco stores.
Here's a loco local idea: How about a local burrito made with local chorizo? Burrito Boy (operated by Tacoma Mexican restaurant Josephina's) and Cheryl the Pig Lady, the Summit farmer, are both at farmers markets in Tacoma and Puyallup. They should talk.
Studs and Spuds, which does full egg-meat-and-taters breakfasts in Puyallup, might want to make a short walk across the park and buy a few loaves of Taste of Eden sweet breads. They make great French toast. Wouldn't that toast of Tacoma -- the teriyaki sandwich at Thursday's downtown farmers market -- taste better on slices of Stone Ground bread?
Anyone got a portable deep-fryer? I spotted loads of asparagus waiting to be dipped. Grilled Walla Wallas go good with anything.
You get what I'm driving at.
Food vendors at farmers markets in Tacoma, Puyallup, Gig Harbor and Olympia may post their Farmer-Friendly Food menus in the comments section, or they can e-mail them to me at firstname.lastname@example.org.
The best entries may be featured in my GOEAT review of farmers market food on May 30.