SUMMER IS THE HEIGHT OF FARMERS’ MARKETSEASON, AND WE’RE MAKING THE MOST OF ITBY TAKING YOU TO ONE OF AMERICA’S OLDESTMARKETS WITH TWO SAVVY GUIDES. BLOGGERAND COOKBOOK AUTHOR GABY DALKINTEAMED UP WITH OUR EDITOR-IN-CHIEF, BRIANHART HOFFMAN, TO SHOW US THE ICONIC PIKEPLACE MARKET IN SEATTLE, WASHINGTON.W
ith bags of summer produce and fresh-cut fl owers in hand,
Gaby Dalkin navigates the bustling halls of Pike Place Market in
Seattle, Washington, with the ease of a seasoned local. Walkingconfi dently from one vendor to another, she knows who offers the best price
on spices, where to fi nd the choicest Rainier cherries, and even where to go
for the ultimate chocolate chip cookie.
With about 240 vendors, 85 farmers, and 225 artisans across 9 acres, Pike
Place has operated since 1907 from Seattle’s lively waterfront, making it
one of the oldest farmers’ markets in the United States. The blogger behind
What’s Gaby Cooking and author of What’s Gaby Cooking: Everyday California Food
(Abrams, 2018), Gaby didn’t always know this foodie paradise as intimately
as she does now. When she and her husband started splitting their time
between the Emerald City and Los Angeles, California, she made Seattle
feel like home through frequent visits to the market, which reminded her
of the markets back in Los Angeles.
Though Gaby has since moved back to California full-time, we met up
with her in Seattle to get an inside look at Pike Place Market. She ushered
us from one end of the market to the other, sharing her favorite stands
for fresh fruit, fl owers, and everything in between. Visiting Pike Place was
especially nostalgic for our editor-in-chief, Brian Hart Hoffman, a former
Seattle resident. When he was based out of Seattle as a fl ight attendant from
2003 to 2007, Brian regularly popped by the market to get ingredients for
his baking. Turn the page to see Gaby’s and Brian’s top spots within the
market!