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07/22/18 - Farmer's Market Crespiou

We haven't been covering the Port Angeles Farmers' Market lately, but we have been shopping there just about every Saturday morning. Summer is here, and the produce has been coming in. That includes Johnston Farm hothouse tomatoes, potatoes from The Family Farm, turnips from River Run and other good things from Nash Huber's. There are also a few other farm stands open, including Wild Edge which has the most amazing scallions. We love them grilled.

With all this wonderful produce coming in, we had to make a crespiou, a French stacked omelet where each layer features a few ingredients. We only made four layers; the details are with the photos. We also got some zucchini blossoms and fried them in searing hot olive oil. All told, it was a real farmers' market treat.


Duck and chicken eggs and lots of berries, but we don't remember the name of the farm

Wild Edge

Zucchini and summer squash

Layer 1 - potatoes and onions

Layer 2 - zucchini and fresh marjoram

Layer 3 - string beans with garlic and pine nuts

Layer 4 - parsley and basil

Zucchini blossoms in olive oil

Light and crisp

The finished crespiou, garnished with tomato

A single slice

Keywords: farmers' market, johnston farm, nash huber, port angeles, shopping, summer