Continuing from my last post on eating local I want to highlight one of my favorite Seattle establishments, Molly Moon’s Homemade Ice Cream. Inspired by Big Dipper Ice Cream in Missoula, MT (a hometown favorite of mine), Molly Moon’s is known for its unique selection of ice cream flavor fusions including Balsamic Strawberry, Honey Lavender, and Maple Bacon served in homemade cones. (Pictured below is the Honey Lavender and Chocolate Raspberry Hibiscus Sundae)
But these unusual flavors are not Molly Moon’s most distinct quality. Rather, it is their commitment to using ingredients local to the Pacific Northwest, buying fruits and other ingredients from local farmers, and using Seattle's Theo Chocolate. They also use organic foods when possible. For me, changing their flavors seasonally based on the fruits and herbs available makes me conscious of my own foodways. Beyond their locavore contributions, Molly Moon’s contributes to sustainability by using compostable dishes and their buildings are made from sustainable materials and reclaimed timber. Overall, eating at Molly Moon's is a delicious way to support not one local business, but several including local farmers and a Seattle chocolate factory.
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