Governor Gregoire Proclaims Today as “Thank You Farmers & Ranchers Day”

Governor Gregoire's proclamation calling Friday, November 20, 2009 at Thank You Farmers & Ranchers Day.

Today, the Governor proclaimed that Friday, November 20th is Thank You Farmers & Ranchers Day!

The proclamation states:

Whereas, the holiday season is a time to be thankful for America’s abundant supply of safe, wholesome and affordable food; and

Whereas, Washington’s farmers and ranchers produce the food that nourishes our bodies and serves as the centerpiece for family gatherings and holiday celebrations; and

Whereas 39,000 farming families across Washington contribute to the economic vitality of small towns and urban centers, growing nearly $8 billion in crops and livestock in 2008; and

Whereas, agriculture continues to make valuable contributions to the cultural, social, and environmental heritage of our community;

NOW THEREFORE, I, Christine O. Gregoire, Governor of the state of Washington, do hereby proclaim November 20, 2009 as:

Thank You Farmers and Ranchers Day

in Washington State, and I urge all citizens to join me in supporting our farmers by enjoying Washington-Grown foods throughout the holiday season.

Signed this 19th day of November, 2009

Now, go hug a farmer, buy their wonderful Washington-grown food this Sunday at Ballard Farmers Market, and thank Governor Gregoire for her proclamation. Her number is  (360) 902-4111.

Wheatberries with Chanterelles, Apples & Winter Greens

Wheatberries With Chanterelles Apples & Winter Greens, as prepared by Chef Peter Birk of Ray's Boathouse for his cooking demonstration at Ballard Farmers Market on November 15, 2009. Photo copyright 2009 by Zachary D. Lyons.

This recipes was prepared on November 15, 2009 by Chef Peter Birk of Ray’s Boathouse as part of his Ballard Farmers Market cooking demonstration as part of the Eat Local For Thanksgiving campaign. Wheatberries came Nash’s Organic Produce, apples from ACMA Orchards, chanterelles from Foraged & Found Edibles, the small onion from Nature’s Last Stand, and the kale from Anselmo Farm, all Ballard Farmers Market vendors.

Ingredients:

• 4 Tbs. olive oil
• 1 small onion, minced
• 1 cup wheatberries
• 4½ cups broth, stock or water
• 1 cup chanterelles
• 1 washington apple, cut into slices
• 2 cups winter greens, torn in pieces
• Salt and pepper

Preparation:

In a 5- to 6-quart pan over high heat, heat 2 Tbs. olive oil and add the onion, stir often until browned, about 5 minutes. Add wheatberries to pan and stir until grains are dried, about 2 minutes. Deglaze with a splash of white wine if desired.

Add broth and bring to a boil, then reduce heat, cover pan, and simmer (check and stir occasionally to keep it from boiling over) until wheatberries are tender to bite and no longer tastes starchy, about 50 minutes. Drain the wheatberries and either chill them for later finishing or hold warm to finish sooner.

In a sauté pan, heat remaining 2 Tbs. olive oil over medium high heat. Add chanterelles and apples, cook for 1-2 minutes. Add wheatberries and continue to cook. When mixture is heated through, add the greens and then check for seasoning.

Sautéed Brussels Sprouts with Miso Vinaigrette

Sautéed Brussels Sprouts with Miso Vinaigrette, as prepared by Chef Peter Birk of Ray's Boathouse for his cooking demonstration at Ballard Farmers Market on November 15, 2009. Photo copyright 2009 by Zachary D. Lyons.

This recipes was prepared on November 15, 2009 by Chef Peter Birk of Ray’s Boathouse as part of his Ballard Farmers Market cooking demonstration as part of the Eat Local For Thanksgiving campaign. Brussels sprouts came from Ballard Farmers Market vendor, Sidhu Farms.

Ingredients:

• ¼ cup rice wine vinegar
• 1 Tbs. soy sauce
• 2 Tbs. red miso
• 1 tsp. sambal
• 1 tsp. sugar
• 2 Tbs. pickled ginger
• ¾ cup canola oil
• 1 pound Brussels sprouts, pulled apart into leaves

Preparation:

Process vinegar, soy sauce, miso, sambal, sugar and ginger in the blender until smooth. Add the oil slowly to emulsify.

Place a sauté pan over medium high heat, add Brussels sprout leaves to dry pan and sauté until just turning tender. Deglaze with desired amount of miso sauce. Toss to combine thoroughly. Serve immediately.

Food Network to Visit Ballard Farmers Market

The Ballard News Tribune reports that the Food Network will be filming at Ballard Farmers Market this coming Sunday, November 22nd. They are there to film Dante’s Inferno and Veraci Pizza. According to BNT, the crews will arrive at 12:30 p.m., and Dante Rivera, owner of Dante’s Inferno, is hoping for a large crowd to spice up their shots. Of course, this Sunday being the Sunday before Thanksgiving, I suspect Dante will easily get his wish.

In any case, do come out and show your support for two of our prepared food vendors this Sunday. And by the way, did you know that Ballard Farmers Market helped incubate all four of our prepared food vendors to the point that they all now have storefronts?

Winter Squash & Chard Gratin

Winter Squash & Chard Gratin by Chef Peter Birk of Ray's Boathouse from his cooking demonstration at Ballard Farmers Market on November 15, 2009. Photo copyright 2009 by Zachary D. Lyons.

This recipes was prepared on November 15, 2009 by Chef Peter Birk of Ray’s Boathouse as part of his Ballard Farmers Market cooking demonstration as part of the Eat Local For Thanksgiving campaign.  He used Trailhead cheese from Mt. Townsend Creamery, butternut squash from Prana Farms, and chard from Alm Hill Gardens, all Ballard Farmers Market vendors.

Ingredients:

• 1 each squash or small pumpkin, peeled and seeded
• 2 small bunches swiss chard, trimmed
• 2 cup shredded cheese
• Pepper
• Salt

Preparation:

Slice the squash or pumpkin on the mandoline or carefully with a knife so they are around 1/8″ thick.  Spray a baking pan with pan spray, line with parchment, and spray again. Layer the items in the following order:

• squash, salt, pepper
• squash, salt, pepper , cheese
• chard, salt, pepper , cheese
• squash, salt, pepper , cheese
• chard, salt, pepper , cheese
• squash, salt, pepper
• squash, salt, pepper , cheese

Bake covered at 325 degrees for 1 hour and 20 minutes. Uncover and bake 20-30 minutes more.

Sunday, November 15th: Chef Peter Birk of Ray’s Boathouse & Lots of Tasty Goodness!

Chef Peter Birk from Ray's Boathouse, Ballard's venerable seafood restaurant, explains to market shoppers how to make winter squash gnocchi at his Ballard Farmers Market cooking demo on November 23, 2008. Photo copyright 2008 by Zachary D. Lyons.

Chef Peter Birk from Ray’s Boathouse will perform a cooking demonstration today at noon at your Ballard Farmers Market. This cooking demonstration is part of the Eat Local For Thanksgiving campaign, which encourages everyone to pledge to have at least one item on your 2009 Thanksgiving table be from a local farmer. Chef Birk will give you ideas on dishes you can add to your holiday table using ingredients readily available at the Ballard Farmers Market. And hey, why not make your whole Thanksgiving dinner local this year. You can do it entirely from the Market, from the wine to the turkey to the oyster stuffing and mashed rutabagas. Heck you can even get a delicious pie and non-toxic candles to put the finishing touches on your evening.

Sunchokes, a.k.a. "Jerusalem artichokes." from Nash's Organic Produce. Photo copyright 2009 by Zachary D. Lyons.

Try adding a food that our nation’s founders learned to eat from the native peoples in colonial times: sunchokes, which they called “Jerusalem artichokes.” Sunchokes, like these from Nash’s, are quite versatile tubers that can be used much like potatoes. I like adding them to root roasts. Another idea is to steam them until tender, then brown them in thyme butter.

Shucked oysters from Taylor Shellfish make it easy to add fresh, local oysters to any recipe. Photo copyright 2009 by Zachary D. Lyons.

Of course, if you are going to make that aforementioned oyster stuffing, you’ll need oysters. Taylor Shellfish has you covered. Get them fresh-shucked and easy to work with. Or, if your holiday table is more adventurous, get some live oysters, clams, mussels or geoduck.

Sweet potatoes from Lyall Farms. Photo copyright 2009 by Zachary D. Lyons.

For those of us who love sweet potatoes on our Thanksgiving tables, now we can get them at the Ballard Farmers Market along with everything else. This year, for the first time, two farmers — Lyall Farms (above) and Alm Hill — grew sweet potatoes locally. One more crop we don’t have to import, eh?

Cape Cleare, from Port Townsend, is back! Photo copyright 2009 by Zachary D. Lyons.

Cape Cleare, a fishing vessel based out of Port Townsend, has returned to your Ballard Farmers Market. Cape Cleare are those folks who ride their bicycles to Market pulling their trailers with coolers of fish behind them. Cape Cleare fishes in Alaska, and then flash freezes their fish for maximum quality. They’ve got king and coho salmon, albacore tuna and ling cod frozen, smoked and/or canned.

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

Alm Hill Gardens has certified organic hazelnuts for a short time longer. But remember, they keep well, so stock up while you can!

Caveman Bars are back! Photo copyright 2009 by Zachary D. Lyons.

Caveman Bars are back at Ballard Farmers Market. These local favorites are the perfect pick-me-up snack on the go, or on the slopes. Their new coconut cocoa hazelnut bar, which uses local hazelnuts, is sweet and chewy, and even this non-coconut eater enjoyed it.

Delicate squash from Nature's Last Stand. Photo copyright 2009 by Zachary D. Lyons.

Nature’s Last Stand is one of several farms that have you covered on winter squash, like these delicata and carnival squash, above. And try out their kale mix, too.

Wine and hard cider from Rockridge Orchards. Photo copyright 2009 by Zachary D. Lyons.

Don’t forget the beverages. Be it wine, hard cider or sweet cider, Rockridge Orchards has got what you need in all sorts of flavors to please every palate, and in forms for both the adult table and the kiddie table.

Snooter-doots unique felted wool creations. Photo copyright 2009 by Zachary D. Lyons.

As the holiday season approaches, remember that Ballard Farmers Market is your place for unique, locally-crafted gifts straight from the artists who created them. Check out Snooter-doots — felted wool creations that are truly one-of-a-kind, handmade fun. And what the heck, why wait for the gift-giving holidays. Grab a Snooter-friends “Veggee” for yourself to help decorate your Thanksgiving table!

Ascents scented votives won't pollute the air around your holidays. Photo copyright 2009 by Zachary D. Lyons.

Ascents Candles has a wide variety of essential oil scented, non-toxic candles to adorn your home during the holidays. Don’t pollute the air in your home with toxic fumes from those cheap, imported candles from those big box store in Renton. While they may cost a little more, Ascents’ candles last much longer, so the price kinda works out the same in the end, but your lungs come out way ahead. And if you are looking for unscented votives for your dining room table, Ascents has you covered there, too. Just ask.

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, 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.