The weather this fall must be perfect for fungus! We had a long dry spell, followed by warmish days with record high night time temperatures, followed by copious amounts of rain. Now there mushrooms are everywhere – just look down and you’ll see them. All of these photos were taken in my south Seattle neighborhood.

I don’t have the experience or training to identify the mushrooms in this post. Please don’t forage and eat mushrooms unless you know what you’re doing. Some are highly toxic.

Photo by Pete Schwab

Photo by Pete Schwab

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The Pike Place Market brings their roving Express Markets to South Lake Union on Thursdays. It’s so cool to walk out of work and find a mini farmer’s market has appeared out of nowhere. The bright yellow fresh flowers and deep red ripe berries draw you in.

Organic peppers on sale at the SLU farmer's market. Santa Fe Chile, Fresnos, Jalapeño and Floral Gem. Seattle 2014

Organic peppers on sale at the SLU farmer’s market. Santa Fe Chile, Fresnos, Jalapeño and Floral Gem. Seattle 2014

The chile peppers are in showing every shade of green and the purple bell peppers are amazing.

Organic purple bell peppers on sale at the SLU Farmer's Market in mid-August. Seattle 2014

Organic purple bell peppers on sale at the SLU Farmer’s Market in mid-August. Seattle 2014

This past week I noticed the squash blossoms because their orange color reminded me that fall is coming. Fried squash blossoms stuffed with with mushrooms or cheese are easy and delicious as appetizers. Check out Heidi’s recipe for Squash Blossoms Stuffed with Sautéed Chanterelles and Buerre Blanc.

Fresh organic squash blossoms. South Lake Union Farmer's Market, Seattle 2014.

Fresh organic squash blossoms. South Lake Union Farmer’s Market, Seattle 2014.