before i dive into my post - i wanted to extend my thanks to you - all of you. all of my friends, family, readers whom i don't know. thanks for supporting my photography, recipe creation and for being there for me. i appreciate every single one of you and hope that you have a safe, happy thanksgiving. theres a lot to give thanks for. i hope that you all had a wonderful thanksgiving and that you were able to share it with the ones you love.
i also ate at local 360 - a great joint that boasts foods and drink sourced from with 360 miles of the restaurant. i enjoyed local oysters, a beet salad, amazing french fries all washed down with willamette pinot noir.
|local, organic goodness fresh from homegrown|
on my last day in town i finally ventured into capital hill and had my sights set on eating at sitka + spruce - an adorable venue that serves locally sourced foods. i walked around - looked for the restaurant and finally gave up and landed outside of homegrown - another restaurant i had scouted before heading to seattle - one that also serves local, organic foods - as well as gluten free and dairy free items. to my amazement - i walked in and realized that i had entered a small marketplace - melrose market and that BOTH homegrown AND sitka + spruce are co-located there.
forgive me chelsea market, but this market might just take the cake for my favorite market. ever
|fremont, wa - pikes place market - space needle|
spiced pumpkin custard
- 3/4 can of pureed pumpkin (not pumpkin pie mix)
- 1/2 c hemp milk
- 1/2 c grade b maple syrup (or honey or agave)
- 2 large eggs
- 2 tsp tapioca starch
- 3/4 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp sea salt
- 1/8 tsp freshly ground nutmeg
preheat oven to 350. in a large mixing bowl combine above ingredients and whisk together until completely combined. pour batter into 4 - 3/4c ramekins (or similar oven-safe baking vessels). place ramekins into a large baking pan and pour warm water into baking pan until it reaches 1/2 way up the sides of the ramekins (this is known as a water bath). place in oven and bake 50-55 minutes. remove from oven, and place ramekins on cooling rack. serve warm, cold, or however you fancy em. they are tasty regardless!
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