It’s a place that, for the past 23 years, has been near and dear to my heart, so much so I’ve written half a dozen books on the subject: the Pike Place Market.

And on June 21, Pike Place Market’s annual farmers market opens on Pike Place, continuing a tradition begun in August 1907, when farmers gathered in the newly founded public marketplace to sell fresh produce to Seattle citizens from the back of their wagons. Today, Washington farmers continue to sell at the Market year-round, 362 days a year.

During the bountiful growing season, the Market operates a designated farmers market on the street of Pike Place, Friday through Sunday, though farmers are also at the Market both inside the Main Arcade and outside on Pike Place on other days of the week.

In addition to the farmers market on Pike Place, the Market also operates three weekly Express farmers markets at City Hall Plaza, in South Lake Union at 410 Terry Ave North, and (new this year), Occidental Park in Pioneer Square.

“The farmers participating in the Market’s year-round farm program and summer farmers markets play an essential role in the health of the Market community and the greater Downtown neighborhood,” said Pike Place Market Preservation and Development Authority Executive Director Ben Franz-Knight. “These farmers provide Seattle residents the option to buy fresh, abundant and in-season produce in a variety of locations, days and hours, helping to build healthier lives.”

“We are excited for the Express Market to come to Pioneer Square,” said Leslie Smith, Executive Director of the Alliance for Pioneer Square. “The option to buy fresh, local produce and flowers over the summer is a perfect complement to all of the exciting changes taking place in the neighborhood.”

Pike Place Market Farmers Market Schedule

Farmers Market on Pike Place

June 21 – September 29

Friday-Sunday, 9 am – 5 pm

Beginning June 21, farmers sell their produce on the street of Pike Place. On Sundays, certain blocks of Pike Place are closed to vehicle traffic, creating a pedestrian thoroughfare for farmers market shoppers.

Express Markets

City Hall Plaza

June 18-October 29

Tuesdays, 10 am-2 pm

600 4th Ave, Seattle, WA 98104

Occidental Park, Pioneer Square

June 19-October 30

Wednesdays, 10 am-2 pm

S Main St & Occidental Ave S, Seattle, WA 98104

South Lake Union

June 20-October 31

Thursdays, 10 am-2 pm

410 Terry Ave. North, Seattle, WA 98109

Pike Place Market Chefs on the Cobblestones Schedule

Starting June 23

Sundays, 12 pm & 2 pm, at the intersection of Pike Place and Stewart St.

Here is the complete schedule.

It’s that time of year again. . .when strawberries are on the vine and just about ready for the picking!

According to Dianna and Mike Biringer, owners of Biringer Farm in Arlington, Wash., “Strawberries are very independent and can be sneaky! Some blooms are hiding under the vines, which keeps everyone guessing when they are going to turn into those sweet, red and juicy strawberries. However, the crop should be ready close to a normal timeline of mid-June.”

With that in mind, the fun begins this weekend with the annual Biringer Farm Strawberry Harvest Fest, Saturday and Sunday, 11 a.m. to 4 p.m.

Bring family and friends for berry fun activities: pony rides, giant strawberry ride, kites, animals, face paint, giant strawberry and castle maze inflatables, pennies in the hay, kiddy slides, interactive strawberry story time, ride the jolly trolley, and pluck strawberries right from the vines.

Enjoy a picnic on the covered wagon next to the old historic barn, fresh strawberry shortcake, kettle corn, and more. Special guests on Saturday from 3 p.m. to 4 p.m. are Voices of the Village, a musical performance group of individuals with disabilities.

Mark your calendars for the Biringer Farm annual Raspberry Fest & Jam Contest–Saturday, July 20, 11 a.m. to 4 p.m. Pick your own berries, then enter the Jam Contest with your own creative strawberry/raspberry jam mix.

Festival admission is free, with reasonably priced food and drink. And tour groups can book a visit online and experience farm life.

Farm Market Goodies include pre-picked strawberries, sliced and sugared strawberries ready to eat and freeze, local honey, gourmet packaged shortcakes, and cold drinks.

Throughout the season, Biringer Farms offer not only sweet and juicy strawberries, but luscious raspberries, tayberries, blackberries, and blackcaps.

Check the Biringer Farm website for updates during harvest season or call the Customer Information Line: 425-259-0255.

Biringer Farm Satellite Berry Barns will be at different locations for those that are unable to visit the farm. The Biringer family will also bring choice berries to the Shoreline, Arlington, and new Everett Mall Farmers Market at the Everett Mall.

Biringer Farm is a proud sponsor of The Marysville Strawberry Festival and members of The Red Rooster Route Family Farms.

A.J. Rathbun, our good buddy and prolific author, whom we’ve written about not one time, but twice for The Seattle Times Pacific Northwest magazine, has done it again.

But this time instead of another book (among which he has written “Ginger Bliss and the Violet Fizz,” the award-winning “Good Spirits,” and a host of others), this time A.J. has come up with his own app: Drink Seattle: A Spirited Journey Through Seattle Bars and Cocktails with A.J. Rathbun.

The Drink Seattle app costs just $1.99 in the iPhone App Store, with an Android version coming soon.

In the app, A.J. Rathbun, awarding-winning author of a host of cocktail and home-entertaining books, recommends over 50 of the best bars, cocktails, distilleries, and cocktail supply shops in and around Seattle.

And whether you’re visiting Seattle or already live here, if you like a good drink, you need this app. With the ever-jovial and witty A.J. as your guide, you won’t miss a lounge, bar, distillery, or dive that’s worth sitting down and sipping within.

This bubbly whirl gives you a great drink in nearly every neighborhood, specific cocktail picks for each place and a host of insights on individual bar personalities.

Each recommended establishment features a detailed review, notes on what to order, and great photos and tips for having the best experience you can.

As you’d expect, the app has a lot of bells and whistles–GPS, one-touch dialing, and turn-by-turn directions – and vital info like business hours, websites, etc. And, awesomely, the app is updated frequently so you stay abreast of all the latest changes in the Seattle cocktail scene.

A.J. knows from whence he writes, since he pens the monthly Bar Hop column for Seattle Magazine and a weekly blog for them on spirits, cocktails, and bars, as well as authoring his own tipsy blog Spiked Punch. He’s a frequent guest on the Everyday Food program (Martha Stewart Living/Sirius satellite radio), and a contributor to culinary and entertainment magazines such as Every Day with Rachael Ray, The Food Network Magazine, Real Simple, Wine Enthusiast, and many others.

For even more from A.J., you can follow him on Twitter.

Grilled Asparagus Salad with Prosciutto, Parmigiano-Reggianno, and Balsamic Vinaigrette

Varietal: Pinot Gris

Serves 4

This boldly flavored, texture-packed salad, which comes from Vancouver, British Columbia-based chef Rob Feenie’s third cookbook (“Feenie’s: Brunch—Lunch—Dinner,” Douglas & McIntyre, 2006)  is a cinch to make, yet beautiful to behold and a delight to eat. The caramelized asparagus, salty prosciutto, and sweet-tart balsamic vinaigrette work well with the lively texture and honeysuckle/pear/vanilla flavors typical of Pinot Gris.

1 to 2 tablespoons kosher salt, plus extra salt for seasoning

2 pounds green asparagus, woody stems snapped or cut off and discarded

1/4 cup extra virgin olive oil

Freshly ground white pepper

Balsamic Vinaigrette (Recipe follows)

8 slices prosciutto

4 cups mesclun or other salad greens

Parmigiano-Reggiano or good-quality Parmesan cheese, for garnish

1. Preheat the grill to medium-high heat. Bring a large pot of water to a boil and add enough of the salt so that it tastes like sea water. Prepare an ice bath. (See Cook’s Hint, below.)

2. Add the asparagus to the water and cook for 1 minute, or until the asparagus turns bright green. Immediately transfer the blanched asparagus to the ice bath to stop the cooking process and to preserve the color. When the asparagus has cooled in the water, transfer to several thicknesses of paper towels or a clean kitchen towel to drain. Pat dry.

3. In a nonreactive bowl, toss the blanched asparagus with the olive oil to coat (to prevent the asparagus from sticking to the grill). Season to taste with salt and pepper. Grill 2 to 3 minutes, turning on all sides.

4. To serve, divide the asparagus among four warmed plates. Spoon the vinaigrette over and around the asparagus. Place 2 slices of prosciutto on top of each serving. Top with mesclun and drizzle with a little more vinaigrette. Use a vegetable peeler or sharp knife to thinly slice Parmigiano-Reggiano into curls and place a few on top of each serving.

Balsamic Vinaigrette

Makes 2/3 cup

2 tablespoons balsamic vinegar

2 tablespoons minced shallot

1 teaspoon honey

6 tablespoons extra virgin olive oil

Kosher salt

Freshly ground white pepper

1. In a nonreactive bowl, whisk together the balsamic vinegar, shallot, and honey. Whisking continuously, slowly add the olive oil in a thin stream until it forms a smooth, thick sauce. Season to taste with salt and pepper. Cover and refrigerate until ready to use.

Cook’s Hint: Ice Bath: Ice baths are called for when blanching vegetables or fruits; the cold water immediately stops the cooking process so the produce doesn’t become overcooked. To make an ice bath, simply fill a large mixing bowl with ice cubes and add cold water to cover the cubes.

Recipe reprinted from “Pacific Northwest Wining & Dining: The People, Places, Food, and Drink of Washington, Oregon, Idaho, and British Columbia” (Wiley, 2007, $34.95) by Braiden Rex-Johnson.

We’ve long been a proponent of cruising, and are especially devoted fans of Seattle-based Holland America Line and Seabourn Cruise Line.

I’ve even written about our Alaska cruise experience for both Wine Press Northwest magazine and on this website in my Northwest Notes blog.

The Seattle cruise industry’s season runs from May through September, with boats leaving from Bell Street Pier (Pier 66) and Smith Cove (Pier 91) cruise terminals.

According to The Seattle Times, the first cruise ship of the 2013 season–Crystal Cruises’ Crystal Symphony, arrived on May 1. During the 2013 season, the Port of Seattle estimates that more than 175 cruises will sail through Seattle with eight different cruise lines represented. They include Carnival Cruise Line, Celebrity Cruises, Crystal Cruises, Holland American Line, Norwegian Cruise Line, Oceania Cruises, Princess Cruises, and Royal Caribbean.

Seattle’s cruise industry is best known for its seven-day journey to Alaska. During pre- and post-stays in Seattle, passengers can visit the iconic Space Needle, Seattle Art Museum, Pike Place Market, and Seattle Aquarium. For more information about cruise schedules, and to book packages, visit the Port of Seattle website.

And to learn more about the venerable Pike Place Market, please pick up a copy of my “Pike Place Public Market Seafood Cookbook,” available in both print and e-editions.

Photo credit: Braiden Rex-Johnson

Lane Hoss, vice president of marketing for Anthony’s Restaurants, judges the West Coast’s best oyster wines

Winners of the 19th annual Pacific Coast Oyster Wine Competition were announced late last month by Taylor Shellfish Farms. As always, the competition was stiff, as leading food professionals in Seattle, Los Angeles, and San Francisco, searched for the ultimate “bliss factor” between wine and oyster.

I’ve been honored to judge the competition twice, and write articles for The Seattle Times Pacific Northwest magazine, Wine Press Northwest magazine, and Northwest Notes.

Heartiest congratulations to this year’s “Oyster Award” winners, which include:

**Cedergreen Cellars 2011 Sauvignon Blanc (WA)

**Chateau Ste. Michele 2012 Sauvignon Blanc (WA)

**Dry Creek Vineyards 2012 Dry Chenin Blanc (CA)

**Geyser Peak Winery 2012 Sauvignon Blanc (CA)

**Kunde Family Estates 2012 Sauvingnon Blanc (CA)

Long Meadow Ranch Winery 2012 Sauvignon Blanc (CA)

*Three Pears 2012 Pinot Grigio (CA)

Trefethen Family Vineyards 2012 Dry Riesling (CA)

Vinoce Vineyards 2012 Sauvignon Blanc (CA)

*Willamette Valley Vineyards 2011 Sauvignon Blanc (OR)

*Prior Oyster Award

**Multiple Prior Oyster Awards

The wineries listed above are 10 Equal Winners of the “Oyster Award” and are listed alphabetically.

On back-to-back evenings, beloved chefs from the Pacific Northwest will cook at the James Beard House.

John Sundstrom, chef/owner of Lark in Seattle, will work his magic on Wednesday, May 22nd, at 7 p.m. A James Beard Foundation (JBF) award-winner, John has just released his first cookbook. It is entitled, “Lark: Cooking Against the Grain,” and featured his rustic, yet elegant style of cuisine which focuses on the work of the finest local artisan food producers, farmers, meat producers, and foragers.

The five-course dinner, plus hors d’oeuvres, features Walla Walla White Asparagus Bagna Cauda with Cured Egg Yolk; Wagyu Flap Steak with Morels, Spring Onions, and Smoked Marrow-Red Wine Sauce; and Savarin Cake with Strawberries, Rhubarb Mousse, and Lemon-Yogurt Meringues. Wine pairings hail from Abeja and Belle Pente.

The next evening, also beginning at 7 p.m., Portland chef Jason Barwikowski of The Woodsman Tavern, takes over the reins in the kitchen, to produce hors d’oeuvres and a five-course dinner featuring European-inflected American fare sourced from local and artisanal purveyors. Wine pairings will be chosen by Woodsman Tavern wine director Carly Laws, with the same pricing as John Sundstrom’s dinner.

One June 10th at 7 p.m., Jessica Bagley, general manager/owner of The Painted Lady, located in Newberg, Oregon, and chef/owner Allen Routt, will bring a taste of the Willamette Valley to the James Beard House. Their innovative and locally inspired menu will be paired with wines from Anderson Family Vineyard, an organic, boutique winery.

All three dinners are priced at $130 for JBF members; $170 for the general public.

Not to be forgotten is Gabriel Rucker of Portland’s Le Pigeon, one of the chefs chosen to cook at The 2013 JBF Awards gala on May 6th. Congratulations to all our talented chefs who strut their stuff at the James Beard House!

On Saturday, May 11, and Sunday, May 12, celebrate the arrival of spring at the Pike Place Market’s annual Flower Festival, conveniently timed to coincide with Mother’s Day!

Tents full of flowers will line the cobblestone streets of Pike Place so you can buy a bouquet for Mom, then craft a Mother’s Day card in the card-making booth.

Beloved Seattle gardening maven Ciscoe Morris will make an appearance along the cobblestones and share his savvy gardening tips.

Balsamic-Glazed Salmon

Wine Varietal: Pinot Noir

Serves 4

The musky, yet sweet taste of balsamic vinegar pairs perfectly with the fatty flesh of salmon. The balsamic glaze is good on other types of seafood as well, particularly black cod (sablefish) or Alaskan weathervane scallops.

2 tablespoons olive oil

1 1/2 pounds salmon fillets, bones removed, rinsed, drained, patted dry, and cut into four (6-ounce) pieces

1 clove garlic, chopped

2 plum tomatoes, cored and sliced 1/4 inch thick

2 tablespoons lemon juice, freshly squeezed

1/4 cup balsamic vinegar

1/2 cup fish stock or chicken stock

2 tablespoons butter

3 tablespoons basil chiffonade (See Cook’s Hint, below)

1. Preheat the oven to 425°F. Lightly coat a baking dish large enough to hold the salmon fillets without crowding with oil or nonstick cooking spray.

2. Heat the olive oil over medium-high heat in a skillet large enough to hold the salmon fillets without crowding. (Alternatively, use two skillets or cook the salmon in two batches.) When the oil is hot but not smoking, add the salmon fillets, flesh side down, and cook 3 minutes, or until the fish is golden brown outside but still rare inside. Place the salmon in the reserved baking dish skin side down and place in the oven for 8 to 10 minutes or until the fish just turns opaque.

3. Return the skillet to medium-high heat and add the garlic, tomatoes, lemon juice, balsamic vinegar, and fish stock. Cook until reduced to 3 to 4 tablespoons, stirring occasionally. Remove from the heat and add the butter and basil, swirling to blend.

4. To serve, divide the salmon fillets among warmed individual plates and drizzle with the glaze.

Cook’s Hint: To chiffonade, pull basil or sorrel leaves from their stems, stack neatly one on top of another, and roll tightly like a cigar. Using a very sharp knife, cut the leaves into thin slivers. Unroll the slivers, fluff, and measure.

Recipe reprinted from the “Pike Place Public Market Seafood Cookbook,” gift edition and e-edition, by Braiden Rex-Johnson, copyright 2005 and 2012. Published by Ten Speed Press, a division of Random House, Inc.

Hungry foodies will want to plan trips to Victoria, British Columbia, in May and July to coincide with two upcoming food festivals: the inaugural Victoria Spot Prawn Festival and Taste: Victoria’s Festival of Food & Wine.

According to a recent press release, the Victoria Spot Prawn Festival runs from May 25 to 26, 2013, and kicks off with a long-table dinner and film presented by the Island Chefs Collaborative. Tickets are $150 CDN and limited to 250 people.

On May 26, from 11 a.m. to 5 p.m., visitors are invited to take in crafts, music, guest speakers, and chef demos by local favorites such as Spinnakers Gastro Brewpub and Vancouver Island Salt Company. Fresh seafood will be available on site along with plenty of other food vendors.

This family-friendly party by the sea is free to attend and not-to-be-missed!

From July 25 to July 28, 2013, experience Victoria’s fifth-annual festival of food and wine with Taste held at the Crystal Garden. Showcasing more than 100 British Columbia wines, guests will experience local fare prepared by top Vancouver Island chefs from some of the city’s finest restaurants such as The Marina Restaurant and AURA Waterfront Restaurant + Patio at the Inn at Laurel Point.

Tickets for the main event are $79 CDN, with more intimate events with themes such as Swine on the Vine and Sips &  Seafood filling the remainder of the festival schedule.

For more information, visit Facebook.com/IslandChefs.

Twitter Handles: @IslandChefs and @TravelWithTaste