We left home at 6:45, picked up a friend in Woodinville and headed for our first destination, Pure Food Fish at the Pike Place Market. As we headed down into the Market the sun reflected off the snow capped Olympics and made the frothy white caps on windy Elliott Bay glow against the dark, frigid water. Wind and bone chilling air but no rain. A gift.

Before 8AM street parking is ample and, tables are available at Le Panier where we indulge in perfectly executed French roast lattes and flaky pastries, and most important shop when stalls are just getting set up, customers haven’t arrived and vendors are eager to answer questions.

The first thing we noticed at the fish market were the biggest prawns I have ever seen, from Ecuador. Dinner.

Neil helped us, telling the origin, pros and cons of everything in the cases. A standout outside the case and on ice was a row of skin on Black Cod, Ling Cod and Surgeon, three fish that customers rarely see whole. It was gorgeous.

I chose the prawns, Alaska King Salmon, Sturgeon and a small piece of smoked Black Cod.

After a quick walk through the Market we headed to the University Farmers Market with Thanksgiving dinner on our minds.

First stop – Booth Canyon Orchard fruit stand for their juicy, delicious pears: White Doyenne, two varieties of D’Anjou and Celebration. Of course the succulent samples increased our order.

Next stop – across the aisle to Foraged and Found Edibles for slightly moist, golden Chanterelles. Then up the aisle quickly to Mair Farm Taki where the double line winds down the center aisle by 9:15. We pick out dried apricots, small beets with greens, chrysanthemum leaves, fresh ginger and organic onions, all clean and artfully displayed.

Next – Whistling Train for celery and celery root. Then to Port Madison Cheese (all from Nubian goats) for their Rose Brie and new Apple Cider Washed Tomme. Then down the west side with stops for spinach, carrots and lettuce. On to Tall Grass Bakery for a baguette and two Levain loaves, to Woodring for fresh eggs and next door to Olson Farms for small, freshly dug New Potatoes.

With our bags full and our hands smartly numb from the cold, we headed back to the car and pulled away at 9:30.

By 1PM, with Labradors lying in focused vigil at my feet and muffled cheers from a football game humming from the TV, I ladled smoked black cod chowder with freshly dug new potatoes into warmed bowls and called up that lunch was ready.

Dinner? Grilled prawns with Chorizo, Black Rice with Corn, Green Papaya Salad and a luscious pear for dessert.

What a way to start the weekend.