Sunday, November 8th: Brussels Sprouts, Cool Mushrooms, Lovely Pasta & Some Fine Meat

 

Fresh Brussels sprouts from Sidhu Farms. Photo copyright 2009 by Zachary D. Lyons.

When it comes to Brussels sprouts, I’m with Ciscoe Morris. I love ‘em! Just look at these beauties from Sidhu Farms. Boistfort Valley and Nash’s have them now, too. My favorite way to prepare them is to sauté them with some Sea Breeze pancetta and some shallots from any number of Ballard Farmers Market vendors until they get bright green and begin to soften. Then I hit the pan with some white wine to deglaze all the yummy porkaliciousness, and to give the sprouts a quick steam and a lot of extra flavor.

So add that to your Eat Local For Thanksgiving recipe list, eh? And if you have a recipe to share, just use the comment form to send it our way, and we’ll post it, credited to you, in our recipe section.

Lomo (left), pancetta and shoulder bacon from Sea Breeze Farm. Photo copyright 2009 by Zachary D. Lyons.

Speaking of pancetta, how about all this magnificent pigrificness from Sea Breeze. The aforementioned pancetta is in the middle, flanked by some lomo and a bit of shoulder bacon that we Irish would simply call rashers. Do you realize that there are still people who shop at, gasp, grocery stores? Poor saps.

Gorgeous shallots from Children's Garden. Photo copyright 2009 by Zachary D. Lyons.

And here are some of those aforementioned shallots — these from Children’s Garden. Shallots are as pretty to look at as they are delicious to cook with, don’t you think?

Viking purple potatoes from Olsen Farms. Photo copyright 2009 by Zachary D. Lyons.

Viking purple potatoes from Olsen Farms are spuds fit for our Ballardite ancestors’ fiercest warriors. These beauties steam up perfectly, then mash delicately. Their flesh is snow white, providing the perfect canvas for some of that naturally yellow butter from Golden Glen. (Sorry. I just noticed I was drooling on the keyboard.)

Saffron milkcap mushrooms from Foraged & Found Edibles. Photo copyright 2009 by Zachary D. Lyons.

Under the heading of wicked-cool looking ’shrooms are these wild saffron milkcap mushrooms, brought to us by the fine folks at Foraged & Found Edibles. Don’t know how long they’ll have them, but I must get a recipe for them. Christina?

Some serious daikon radishes from Nash's Organic Produce. Photo copyright 2009 by Zachary D. Lyons.

When many other farms are winding down their harvests, Nash’s Organic Produce is usually just hitting its stride. Check out these daikon radishes they just began to harvest. They’re huge and, well, perfect.

Handmade pasta from Ballard's own Pasteria Lucchese. Photo copyright 2009 by Zachary D. Lyons.

Have you tried some of the pasta from Pasteria Lucchese? I love this stuff. It is handmade and frozen fresh. Straight from freezer to boiling water, it takes just a couple of minutes to cook. Then toss it with whatever moves you. It is toothsome and delicious with magical elasticity. I love tossing the squid ink tagliatelle (lower right, above) with shrimp, maybe some peas, garlic and red pepper flakes, and a little olive oil and freshly grated parm. Yeah, baby.

Live geoduck from Taylor Shellfish. Photo copyright 2009 by Zachary D. Lyons.

I heart geoduck from Taylor Shellfish. Plus, it makes people blush.

Herbal pet goodies from Moosedreams Lavender Farm. Photo copyright 2009 by Zachary D. Lyons.

As you begin the process of scouring the Market for great gift ideas for the holidays, don’t forget your furry friends. Moosedreams Lavender Farm has all sorts of herbal pet goodness for that special Felix or Fido in your life.

Handcrafted wreathes from Essence From My Garden. Photo copyright 2009 by Zachary D. Lyons.

Linda Bones of Essence From My Garden, from Edgewood, handcrafts these beautiful wreathes from what grows in her back 40. Just imagine how one of these will brighten up your home with some old world charm for the holidays.

Four Seasons Gourmet. Photo copyright 2009 by Zachary D. Lyons.

Finally, welcome Four Seasons Gourmet, with its raspberry-infused vinegar, to Ballard Farmers Market. Rest assured: the raspberries are local.

Don’t forget, we have cooking demonstrations coming up on Nov. 15th and 22nd. Check the schedule in the upper right-hand corner for details. And you’ll also find the “What’s Fresh Now!” menu there, which will give you a full accounting of what’s at the Ballard Farmers Market today.

 

 

 

 

 

 

 

 

 

 

 

November 1st: Puget Sound Keta Salmon, Sunchokes, & Did You Set Your Clocks Back?

 

Fresh Puget Sound keta salmon from Loki Fish. Photo copyright 2009 by Zachary D. Lyons.

Yes, there still is a local salmon fishing season happening, and it is happening right here on Puget Sound. It is Puget Sound keta salmon season, and Loki Fish has them. Keta is a milder salmon than king, coho or sockeye. It takes well to many applications, from smoking to grilling, from rubs to sauces. This is truly our local salmon.

Storage onions from Billy's. Photo copyright 2009 by Zachary D. Lyons.

This may be the last week for Billy’s Organic Produce. It is routinely getting well below freezing in the Okanogan Valley, and Billy’s is simply running out of crops to sell. But they still have some great stuff, including these storage onions and some shallots, both of which you are going to want all winter. But get them now, while you can. They keep well in a cool, dry, dark place. So stock up!

Kabocha squash from Prana Farms. Photo copyright 2009 by Zachary D. Lyons.

Winter squash continues to be abundant throughout your Ballard Farmers Market. Another great storage crop, you can stock up on winter squash, and it will keep for months. Warm your house up with squash roasts, sautés, soups, risottos, and more. Check out these lovely kabocha squash from Prana Farms. It’s one of my favorites.

Spooky pecan pie from Deborah's Pies.. Photo copyright 2009 by Zachary D. Lyons.

Okay, Halloween is past, but I just love this pie on the table at Deborah’s Pies last week. And even if Deborah is done with her “spooky” pecan pie for this year, she will still be making pecan pies without the “spooky.” Mmm. Pecan pie.

Red mustard greens from Growing Things. Photo copyright 2009 by Zachary D. Lyons.

Mustard greens are abundant through the Market right now, and they are wonderful. They range from this mild, red-leafed variety from Growing Things to spicy, spikey green-leafed greens from Sidhu. Pickup a bunch or three, add them to salads, sauté them, even add them to soups.

Sunchokes, a.k.a., Jerusalem artichokes, from Stoney Plains. Photo copyright 2009 by Zachary D. Lyons.

Stoney Plains has the first sunchokes of the season. This native North American crop was a staple of many colonists. A relative of the sunflower, it is neither from Jerusalem, nor an artichoke, though many know them as Jerusalem artichokes. They can be used in many applications like potatoes. I like throwing them in with my root roasts, or you can give them a brief boil until tender, then brown them in butter in a hot skillet and eat them like home fries.

Corrine "Gypsy" Mirenda and her Gypsy Beaded Creations. Photo copyright 2009 by Zachary D. Lyons.

As we all start gearing up for the holiday season, remember that in addition to all the great food for the holidays you will find at your Ballard Farmers Market, you will also find beautiful gifts directly from the local artists who hand-crafted them. Corrine “Gypsy” Mirenda creates gorgeous jewelry and clothing for her Gypsy Beaded Creations.

Washington-grown saffron from Phocas Farm in Port Angeles. Photo copyright 2009 by Zachary D. Lyons.

Phocas Farms from Port Angeles is back at the Market with their Washington-grown saffron. In fact, it is saffron season right now. Phocas Farms is harvesting hundreds of tiny saffron blooms by hand every day, then carefully drying them. It is a painstaking process that frankly justifies saffron’s reputation as being the most expensive spice on earth. But considering the price at Phocas Farms is the same as the imported stuff at local fine spice shops, and the quality is excellent, why pay for all those imported saffron frequent-flyer miles when you can support a hardworking farmer right here at home?

Okay, that’s it for me this week. But there is so much more waiting for you today at your Ballard Farmers Market. For a full accounting, click on “What’s Fresh Now!” in the upper right-hand corner.

 

 

 

 

 

 

 

 

 

Sunday October 25th: Sweet Potatoes, Rutabagas, Colossal Squash & Pear Sorbet

Beautiful Beauregard sweet potatoes from Lyall Farms. Photo copyright 2009 by Zachary D. Lyons.

Your eyes are not deceiving you. These really are sweet potatoes at the Ballard Farmers Market. Beauregard sweet potatoes from Lyall Farms, to be specific. Sweet potatoes are a tough crop to grow here, and until this month, no farm has brought sweet potatoes to any Seattle-area farmers market in recent memory, if ever. Besides Lyall Farms, Alm Hill Gardens also has them — a few varieties, in fact. And don’t get confused by that whole yams versus sweet potatoes debate. What Americans call yams are sweet potatoes. But they are in limited supply, so stock up now.

Many cameras filled the Market on October 18th. Photo copyright 2009 by Zachary D. Lyons.

You may have noticed that there was a bit of a media circus going on at your Ballard Farmers Market on October 18th. That’s because the Market hosted the launch of Puget Sound Fresh’s Eat Local For Thanksgiving campaign. Among the media outlets in attendance, note the presence, above, of cameras from KOMO-TV and Q13. Ain’t it nice to know that eating local for Thanksgiving is actually newsworthy? Then again, we should all be working for the time when doing something so obvious, and obviously delicious, would be so commonplace that it wouldn’t be newsworthy.

The Rat City Roller Girls, and some folks dressed as carrots. Photo copyright 2009 by Zachary D. Lyons.

Take the Pledge! Take the pledge to Eat Local For Thanksgiving! You’ll be asked to commit to having one item of local food on your Thanksgiving table, but we know our loyal Ballard Farmers Market shoppers can do better than that. Heck, you already eat more than one local food at every meal, right? So why not make your pledge to have everything on your Thanksgiving table be local. And we’ll help you with great ideas from a pair of cooking demonstrations, on Nov. 15th and 22nd. (See Cooking Demonstrations on the right for more info.) Whatever you do, you’d better take the pledge, or the Rat City Roller Girls and some people dressed as carrots (above) will come to your house and punish you in unspeakable ways, and as much as I know some of you are thinking that sounds like fun, trust me, it won’t be.

New harvest rutatbagas from Alm Hill. Photo copyright 2009 by Zachary D. Lyons.

I eat rutabagas every Thanksgiving. I just steam those puppies up and mash ‘em with butter. Oh, yeah. That’s what I’m talking about. Alm Hill just started harvesting these fine rutabagalicious specimens above.

Cinderella pumpkins from G & J Orchards. Photo copyright 2009 by Zachary D. Lyons.

G & J Orchards has some beautiful squash and pumpkins right now, like these large Cinderella pumpkins that are as good eating as they are looking.

A crown of goat from Quilceda Farm. Photo copyright 2009 by Zachary D. Lyons.

Quilceda Farm has got your goat. Just look at this gorgeous crown of goat, waiting for you to roast it and wow your guests. Goat is delicious, and I’m not kidding. (Though I am punning.)

Bok choy (right) and baby bok choy from Red Barn Farm. Photo copyright 2009 by Zachary D. Lyons.

Are you one of those folks who can’t figure out what the difference is between bok choy and baby bok choy? Well, thanks to Red Barn Farm, which grows both, we have a visual aid for you. Above, on the right, is bok choy, and on the left is baby bok choy. The latter is not a younger version of the former, regardless of the names. These two Asian greens are in fact completely different plants, and you can see the difference in this photo. Note how white the rib of the bok choy is? Now, note that the baby bok choy’s rib is green. They taste different, too. Get some of each, and do a little comparison of your own.

Fresh rockfish from Wilson Fish. Photo copyright 2009 by Zachary D. Lyons.

Wilson Fish had fresh Washington rockfish this past week, and with any luck, they’ve have more this week. And Loki Fish hopes to have local Washington keta salmon this week, too.

Tim Lambert, right, and Sheryl Morgenstern, of Itali Lambertini jewelry. Photo copyright 2009 by Zachary D. Lyons.

As the holidays approach, remember Ballard Farmers Market has more than just food for your holiday table. We have talented artists with great works that make for great gifts, like Itali Lambertini, above. Goldsmith Tim Lambert makes this magnificent jewelry from recycled gold, so not only will you wow them, you will do it with a clear conscience.

Colorful pepper wreathes from Alvarez Organic Farms. Photo copyright 2009 by Zachary D. Lyons.

And you can festively decorate your house for the holidays with these brilliant pepper wreathes from Alvarez Organic Farms. These spectacular creations are strung carefully by hand every year by the crew at Alvarez to brighten your home.

I know, you are wondering when I am going to get to the pear sorbet. Okay, here goes. Empire Ice Cream is nearing the end of its 2009 Market season, and in the spirit of fall, their featured offering this week is pear sorbet. Stock up now on all their frozen goodness while you can.

You can see a full accounting of what you’ll find today at Ballard Farmers Market by clicking on “What’s Fresh Now!” in the upper right-hand corner, and we’ll see you today at the Market.

Sunday, October 11th: Squash & Pumpkins & Other Fun Stuff

Delicata squash from Alm Hill Gardens. Photo copyright 2009 by Zachary D. Lyons.

I just got back from Western Kentucky, where I spent a week or so. It is a wonderful place, and I encourage you to visit there yourself, but it reminded me how lucky we have it here with all the great fresh, local food everywhere, as I missed it while I was there. I ate great food there, but like so often when I travel, I was disconnected from the terrific diversity of wonderful local food we have here. So don’t take it for granted. Celebrate it. And when you travel, ask where you can find it, and encourage them to offer more of it. (I did find wild Alaskan salmon on the menus of a couple of places there. Why people everywhere that doesn’t have local salmon feel they need to have it is beyond me, but at least some were shunning the farmed stuff.)

Anywho, aren’t you happy it’s fall? Just look at the beautiful delicata squash, above, from Alm Hill. I so love this stuff. Just halve them length-wise, rub them with olive oil, place them face down in a baking dish and roast them in the oven for about 20 minutes until tender. You can eat the skin and all!

Curving pumpkins from Stoney Plains. Photo copyright 2009 by Zachary D. Lyons.

Halloween is just around the corner. Pick up a pumpkin for carving from Stoney Plains.

A colorful pepper garland from Alvarez Organic Farms. Photo copyright 2009 by Zachary D. Lyons.

Brighten up your house with one of Alvarez Organic Farms’ pepper garlands or wreathes. Lots of folks copy these now, but Alvarez has the originals. The same family has been stringing these for them for years.

Soft pretzels from Tall Grass. Photo copyright 2009 by Zachary D. Lyons.

It’s October, and that means Oktoberfest for many, which means beer… and pretzels. Well, Tall Grass has your pretzel needs covered. But they sell out quickly, so get there early.

Fresh eggs from Growing Things Farm. Photo copyright 2009 by Zachary D. Lyons.

And how about some great eggs from Growing Things Farm? I love these eggs. If you haven’t gotten eggs straight from the farmer at Ballard Farmers Market, you really must try some. You will never buy eggs at the big box stores again.

Okay, since I just got back from Kentucky, my post is short this week. Get your full accounting of what you’ll find at the Market this week, click on “What’s Fresh Now!” in the upper right-hand corner.

Sunday, October 4th: Save Energy! Heat You Home By Cooking!

A busy day at Ballard Farmers Market in September. Photo copyright 2009 by Zachary D. Lyons.

Okay, maybe shirt-sleeve and shorts weather is gone, but every week at your Ballard Farmers Market is beautiful, isn’t it? So put on an extra layer or three and come avail yourself of the local bounty.

While you visit the Market today, take time to thank your favorite vendors for their hard work producing great, fresh, delicious and nutritious local food for you. In fact, take your thank you a step further. Buy a ticket for a Market vendor to attend a thank you party for them on November 1st, hosted by Ray’s Boathouse and presented by the Seattle Farmers Market Association. Tickets are $35 each, and whatever funds are not used to cover the cost of the event (we figure about $10 per ticket) will be donated in SFMA Market Tokens to local food banks for their clients to use at our farmers markets. And for each ticket purchased, the purchaser will be entered into a drawing for a chance to win two spots at the party with the vendors, SMFA staff, local chefs and Market buskers. Tickets are available at the Market Information table.

Julianna from Ascents Candles. Photo copyright 2009 by Zachary D. Lyons.

And when you get home, you can heat up your home by cooking wonderful meals in your kitchen. Of course, if you want to heat things up a little more, try a romantic candlelight dinner for two. But don’t fill your home with toxic fumes from imported candles made with dubious ingredients, especially when your home is buttoned up tight against chilly air. Instead, visit Julianna at Ascents Candles. One of Ballard Farmers Market’s longest selling vendors, Julianna handcrafts her candles using natural ingredients that will not pollute your lungs, and with essential oils that will invigorate your soul. Plus, they last about 10 times as long as those “cheap” candles at the big box store, meaning in the long run, you’ll actually save money with Ascents Candles, while saving your breath, too.

Just some of the many spices and rubs from the Seattle Spice Company. Photo copyright 2009 by Zachary D. Lyons.

Spice up your food, too, with spices and rubs from Seattle Spice Company. Just look at these brilliant offerings they have.

Fudge from Pete's Perfect Butter Toffee. Photo copyright 2009 by Zachary D. Lyons.

Pete’s Perfect Butter Toffee now has fudge. Oh, yeah. That’s what I’m talking about. Followup that spicy with this sweet.

Hazelnuts from Alm Hill. Photo copyright 2009 by Zachary D. Lyons.

If you’re nuts about nuts, visit Alm Hill for some of their certified organic hazelnuts. You won’t even have to fight the squirrels for them, like you do in your backyard.

Chiogga beets from Boistfort Valley. Photo copyright 2009 by Zachary D. Lyons.

Under the heading of “ooh, pretty” or “cool” are these chiogga beets from Boistfort Valley Farm. Chiogga beets have these gorgeous red and white rings inside them when you slice them up. They are also one of the best tasting beets there is, and you can eat the greens, too, meaning you get two dishes for the price of one.

Okay, I’m going to keep this one short and sweet (and spicy, apparently), as I am off to St. Louis for Farm Aid this week. I hope you all can enjoy your Ballard Farmers Market without me treading under your feet with my camera all day. I’ll be back to doing that next week. In the meantime, if you want a full accounting of what you’ll find today at the Market, click on “What’s Fresh Now!” in the upper right-hand corner.

Sunday, September 27th: Wild Things, Uncommon Things & Fall Things

King Bolete, a.k.a. porcini, mushrooms from Foraged & Found Edibles. Photo copyright 2009 by Zachary D. Lyons.

One of the many wild treats of fall is the King Bolete, or porcini, mushroom, brought to us by the fine folks at Foraged & Found Edibles. They have all kinds of wild-harvested deliciousness now, from chanterelles to lobster mushrooms to wild huckberries to chicken of the woods mushrooms.

Chanterelle mushrooms from Boistfort Valley Farm. Photo copyright 2009 by Zachary D. Lyons.

Boistfort Valley Farm also has chanterelle mushrooms now, in addition to an extraordinary selection of produce that includes fresh-cut herbs, gorgeous onions and Ozette potatoes.

Iceberg lettuce from Stoney Plains. Photo copyright 2009 by Zachary D. Lyons.

Under the heading of “uncommon things” is this iceberg lettuce from Stoney Plains. Now, maybe you don’t think iceberg lettuce is all that uncommon, but it certainly is uncommon at local farmers markets. If you want the guilty pleasure some fresh, crisp, cool iceberg lettuce that doesn’t come with all those frequent flyer miles or chemicals, give this stuff a try. Oh, and Stoney Plains has fresh garbanzo beans and edamame now, too, but only for a short time.

Pickling, or flowering, dill from Children's Garden. Photo copyright 2009 by Zachary D. Lyons.

Given how many people were asking me, “where did you get that?” in recent weeks, I’d say pickling dill comes under the heading of the uncommon at the moment. I have seen it from two farms of late: Children’s Garden (pictured above) and Oxbow.

Everbearing strawberries from Hayton Berry Farms. Photo copyright 2009 by Zachary D. Lyons.

Many folks think that strawberries are only available in the spring, which makes their presence at the Market now uncommon to them. Everbearing strawberries produce fruit right up to the first frost, and these berries from Hayton Berry Farms are delicious. You’ll also find them at Sidhu, and possibly Jessie’s.

Bok choy from Nash's Organic Produce. Photo copyright 2009 by Zachary D. Lyons.

Bok choy uncommon, you ask? Yep. While you will find many farms with baby bok choy, very few in the Market have this true bok choy, above, which comes from Nash’s Organic Produce.

Decorative gourds from G&J's Farm in Lynden. Photo copyright 2009 by Zachary D. Lyons.

Gourds are a decorative, non-edible cousin to winter squash with a very hard outer shell that will last for months, especially if you give them a good shellacking. But most of our Market farms focus on its edible cousin, making these lovely gourds from G&J’s Farm uncommon.

Parsnips from Full Circle Farm. Photo copyright 2009 by Zachary D. Lyons.

Parsnips, like these from Full Circle Farm, are a true sign of fall. They are sweet and earthy, and they lend a brilliant flavor contrast to a root roast and pair well with celery root (celeriac) and potatoes in soups and mashes.

Shallots from Pipitone. Photo copyright 2009 by Zachary D. Lyons.

Shallots are another great fall crop. They add a special oniony sweetness and pungency to so many dishes. These shallots, from Pipitone, are the kind that grow in clusters, which some argue are the best kind.

Tanner Woods is one of the members of our Ballard Farmers Market staff. Photo copyright 2009 by Zachary D. Lyons.

Let’s finish of this week’s post with something wild and uncommon: Market staff member Tanner Woods. All of the members of your Ballard Farmers Market crew are a bit wild and certainly quite uncommon, though in general, we try not to fall.

For a fuller accounting of what you’ll find this week at your Ballard Farmers Market, click on “What’s Fresh Now!” in the upper right-hand corner, and we’ll see you today at the Market.

September 20th: Fall Light In An Endless Summer Makes For Pretty Pictures.

Rutabagas from Boistfort Valley Farm. Photo copyright 2009 by Zachary D. Lyons.

The angle of the sun combined with crisp, clear days this time of year makes for great farmers market photography. Just look at this image of Boistfort Valley Farm rutabagas I was able to capture last Sunday. As we march headlong into the cool, damp, dark months of fall and winter, I have to take advantage of these magnificent natural light days whenever I can. After all, just the week before, on Labor Day weekend, I had to use a flash for every photo, it was so dark and wet. So enjoy these bonus days we are getting in what seems to be the miraculously never-ending summer of 2009. Who knows? Maybe we will even have good football teams in Seattle this year! (Can I get an amen?)

Valerie from Boistfort Valley Farm waves off the Market paparazzi. Photo copyright 2009 by Zachary D. Lyons.

Of course, as the official Ballard Farmers Market paparazzi, I have to deal with the occasional vendor who instructs me of a better place to put me camera. But I do appreciate the patience of our dear Market’s shoppers as I stand between them and the lobster mushrooms, or move them two steps to the right so I can get the full effect of the sunlight on those onions.

A look of fall fills the air at Ballard Farmers Market. Photo copyright 2009 by Zachary D. Lyons.

The autumnal equinox does not arrive until 2:18 p.m. this coming Tuesday afternoon, and yet there is already an unmistakable look and feel of fall in the air at Ballard Farmers Market. We may all still be wearing t-shirts and shorts, but the leaves were already turning colors along Ballard Avenue last week.

Whole grains from Bluebird Grain Farms. Photo copyright 2009 by Zachary D. Lyons.

Fall means we get to cook long, house-warming meals again, and that means stocking up on whole grains from Bluebird Grain Farms. And considering their days at the Market this year may be numbered, as they think about the eventual closure of Washington Pass as mountain snows return, it is a good idea for you to stock up now. You might also do a little lobbying with them to encourage them to keep coming to the Market as long as they possibly can. And if you are one of those folks who visits the Methow Valley during the late fall and winter, you might even be able to assist them with grain transport.

Wynne Weinreb and Scott Beaton of Jerzy Boyz Farm. Photo copyright 2009 by Zachary D. Lyons.

Another Eastern Washington farm that just returned to Ballard Farmers Market with their great apples, pears and other deliciousness is Jerzy Boyz. Stop by to visit them, and try out some of their amazing fruit.

Table grapes from Magana. Photo copyright 2009 by Zachary D. Lyons.

Another sign of fall’s approach is these table grapes from Magana. Fresh grapes have a short season in the Market, but you can easily turn these into raisins in your food drier and enjoy them all winter.

Maple Mix honey from Golden Harvest. Photo copyright 2009 by Zachary D. Lyons.

Apparently this maple mix honey from Golden Harvest is something rare and special indeed. This is the first they’ve had in three years. See, viney maples bloom very early, so it is not always possible for bees to get to them, as there may still be freezes happening.

Sausage from Skagit River Ranch. Photo copyright 2009 by Zachary D. Lyons.

I love all the various sausages from Skagit River Ranch. And the sun accommodated me nicely last week, so I could get this lovely photo of them. You know, while these are plenty good cooked on the stovetop, why not take advantage of our extended summer weather and grill up some of these bad boys on the barby?

While I could wax poetic about Market wonders for photo after photo, the interweb has been cranky with me today, so I best not overstay my welcome. Thus, for a full accounting of what you will find this week at your Ballard Farmers Market, please click on “What’s Fresh Now!” in the upper right-hand corner, and we’ll see you today at the Market!

Michael Timmons

Michael Timmons performing at the Ballard Farmers Market on September 13, 2009. Photo copyright 2009 by Zachary D. Lyons.

For more information on Michael Timmons, visit his MySpace page.

Blues From The Past Duo

Blues From The Past Duo performing at Ballard Farmers Market. Photo copyright 2009 by Zachary D. Lyons.

For more info on Blues From The Past Duo, visit their MySpace page.

Trio Lucero del Norte

Trio Lucero del Norte performing at the Ballard Farmers Market on September 13, 2009. Photo copyright 2009 by Zachary D. Lyons.

Visit their MySpace page for more information on Trio Lucero del Norte.