Big John's PFI

It might seem contradictory that a blog primarily dedicated to celebrating local foods and food production would sing the praises of a food importer, but that's what I'm going to do.

Recently, I was belatedly introduced to a Seattle icon and want to share it with all my Puget Sound readers (most of whom will probably wonder how I could have lived here nearly 20 years and been ignorant of its existence).  An island friend of mine has the good fortune to work there and graciously squired me around the aisles and through the contents of the freezers.

Big John's PFI is a little jewel tucked into the border between Seattle's downtown and its remaining industrial district, in the shadow of the city's 2 sports stadiums.  The old warehouse that houses it is hidden by the higher roads that surround it, so you've really got to know it's there or peer at your map closely.  I know this area fairly well and still had to circle 3 times before pulling up to the front door.

Although I am an evangelist for locally-produced foods, I see a clear distinction between traditional imported foods and everyday foods that are simply imported because its cheaper to grow or make them elsewhere and ship them.  Traditional ethnic foods from around the world are a door to understanding people everywhere and getting a taste, literally, of their culture.  Big John's is a Disneyland for any foodie that is willing to forego marble countertops and uplighting for high quality, low cost bulk and ethnic wares and exceptionally knowledgeable staff.

So, what can find at Big John's?  Well, it varies - that's half the fun.  But, luscious herbs and spices in bulk - cheaper and fresher than you'll encounter at your grocery store - middle eastern and mediterranean ingredients and packaged foods, frozen delicacies from Italy and Greece, and their signature draw:  cheese.  Real cheese.  Fantastic cheese.  Cheese from all over the world that you can't find anywhere else in Seattle. 

But, don't take my word for it.  It's Friday - figure out what's for dinner this weekend and head down to check it out for yourself.  But, don't rush it, because the other half the fun is browsing.  Don't forget to ask for samples!

www.bigjohnspfi.com

More joy in the garden and on the table

I have to take a minute to blather on once again about the simple but surreal satisfaction that comes from walking a few steps out the door and selecting items for dinner.  It is so basic and yet so powerful, this growing of food to eat and share.

After an afternoon of leveling her majesty - I'm leaning towards "Rita", reminiscent of an elegant and big-boned beauty from the 40s and 50s like our big and bold lady here - I ventured into the caged jungle (AKA the garden).  In a few minutes, I had a basket full of 3 varieties of tomatoes (if you're looking for garden candy, you cannot get better than the tiny sungolds - bright orange bursts of pure ecstasy you absolutely have to pop into your mouth while clomping around in your work boots) and 2 crisp cucumbers.  

On my way back into the house, I twisted off 3 branches of oregano from my happy potted plant.  A few chops with the knife, some crumbles of the feta lovingly wrapped for me at Big John's PFI, a dash of the very best olive oil on the planet, purveyed by a neighbor with ties to a little farm in Italy, matched by a dash of red wine vinegar, and we've got salad to take to some friends' house.  

Fun to hook it up with bread I made earlier today and hummus Mark concocted yesterday.  A bottle of the Syrah we pressed 3 years ago, and it's starting to feel like we might actually be closing in on this feeding ourselves and our friends gig.  No trips to the supermarket required.

High summer salad - grow most of it yourself or purchase the ingredients from your local farmer

1 lb perfectly ripe tomatoes of varying sizes and types, cut into bite-sized pieces

2-4 cucumbers, depending upon size (about 1 lb)

1-2 TBS fresh oregano, chopped

1-2 TBS extra virgin olive oil

2 tsp red wine vinegar

1 C crumbled feta cheese

Combine the first 3 ingredients in a glass bowl and mix gently so as not to bruise the tomatoes. Sprinkle the oregano over the mixture, then pour on the olive oil and then vinegar.  Crumble the feta on top and mix everything gently once more.  Serve immediately or chill for up to 30 minutes.

Enjoy with something crisp, like a New Zealand Sauvignon Blanc or a light red, such as a Pinot Noir or Syrah.