There is nothing I love more in the summer than exploring the hundreds of farmers markets that blanket the Northwest. They pop up everywhere, along roadsides, in parking lots, in front yards, in small towns, and in big cities.
I have a passion for seafood cakes of any variety: Dungeness crab cakes, shrimp cakes, fresh or smoked salmon cakes, and varieties yet untried. They are easy to make, but many a fine cook errs by adding too much binder. You want to taste the seafood and the seasoning, not what is holding them together–bread crumbs typically.