Archive for the ‘Alerts’ Category

Sunday, July 13th: Sweet Corn, Tomatoes, Tomatillos, Peaches, Pluots & Ballard Seafood Fest!

July 12, 2014
Andrey is psyched to enjoy his Loki Fish salmon sliders. Photo copyright 2014 by Zachary D. Lyons.

Andrey is psyched to enjoy his Loki Fish salmon sliders. Photo copyright 2014 by Zachary D. Lyons.

Happy 2014 Ballard Seafood Fest! And they’ve really put the “seafood” back in the festival this year! So did we, with the addition of salmon sliders from Loki Fish. Because Loki catches, cleans it and cooks it themselves, they will be the only prepared food vendors today at your Ballard Farmers Market today. Plus, you can get fresh Alaskan salmon (king, coho and sockeye) from Loki today, too.

Here are a few tips for managing your trip today to your Ballard Farmers Market:

  • If you are just going to shop at the farmers market today, and you are not staying for Seafood Fest, we recommend you get here before noon to avoid Seafood Fest crowds and associated parking hassles.
  • It is going to be hot today, so dress and plan accordingly. Buy your most heat sensitive items last, or ask the vendor to hold them for you in their coolers until you are ready to leave. Maybe bring a small cooler with gel ice in it to protect items between the Market and home.
  • If spending the whole day, remember to keep hydrated.
  • If you are planning to shop at the farmers market and then attend Seafood Fest, bring a good cooler and plenty of ice or gel packs, and if driving, park in the shade if you can.
  • Don’t store items like berries and salad greens in a hot car, and avoid putting berries, peaches, corn and tomatoes in your cooler, as cold hurts them.
  • Try to walk, ride your bike or take the bus today, as parking will be challenging.
  • Remember that Market Street is closed from 20th to 24th, 22nd is closed from Shilshole to 57th & Ballard Ave is closed from Vernon Place to Market.
  • Pack your patience and enjoy the day!
Sweet corn from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

Sweet corn from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

Okay, now we’re talking! Yes, it is time for sweet corn! Lyall Farms will have their first harvest of the season today at your Ballard Farmers Market. To quote Garrison Keillor, “Sex is good, but not as good as fresh sweet corn.” 

Sungold cherry tomatoes from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

Sungold cherry tomatoes from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

These sungold cherry tomatoes from One Leaf Farm are like candy, they are so sweet. They also are the fastest maturing tomatoes, from planting the seed to harvest. I love adding them to salads this time of year, but I usually have to get twice as many as I think I’ll need, since I end up eating most of them right out of the container.

Flavorosa pluots from Tiny's Organic. Photo copyright 2014 by Zachary D. Lyons.

Flavorosa pluots from Tiny’s Organic. Photo copyright 2014 by Zachary D. Lyons.

Tiny’s Organic has the first pluots of the year today. Pluots are a cross between plums and apricots — genetically 70% plum and 30% apricot. As such, they tend to favor plums in appearance, texture and taste, but they are sturdier and surprisingly diverse in flavor and appearance in and of themselves. These are Flavorosa pluots, the earliest variety.

Oysters on the half-shell, on the beach at Hama Hama Oyster Company. Photo courtesy Hama Hama Oyster Company.

Oysters on the half-shell, on the beach at Hama Hama Oyster Company. Photo courtesy Hama Hama Oyster Company.

I’m thinking oysters on the grill tonight sounds like an excellent idea, don’t you? Stop by Hama Hama Oysters today and grab a few dozen for the barby. And if they haven’t sold out of fresh, cooked dungeness crabs, devouring one of them on your deck, with a nice salad and a loaf of bread, will work well, too!

Polish garlic from Jarvis Family Garlic Farm. Photo copyright 2013 by Zachary D. Lyons.

Polish garlic from Jarvis Family Garlic Farm. Photo copyright 2013 by Zachary D. Lyons.

Jarvis Family Garlic Farm returns today with their amazing selection of heirloom garlic varieties, ranging from mild to wild, all with big garlic flavor. Because after all, there is no such thing as too much garlic.

Tomatillos from Alvarez Organic Farms. Photo copyright 2014 by Zachary D. Lyons.

Tomatillos from Alvarez Organic Farms. Photo copyright 2014 by Zachary D. Lyons.

I’m thinking a good game plan would be to take some of that garlic and mingle it with some of these organic tomatillos from Alvarez Organic Farms. Get your green salsa on, baby!

Early Red Haven peaches from Martin Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

Early Red Haven peaches from Martin Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

These early red haven peaches from Martin Family Orchards are sweet and juicy, picked only when ripe, and then packed in these protective trays to reduce bruising. They are ready for you to enjoy right now, at the happy expense of the front of your shirt!

A smoked whole side of king salmon from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

A smoked whole side of king salmon from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

Wilson Fish catches some of the world’s best wild king salmon right off the coast of Washington and brings it to us fresh right here at your Ballard Farmers Market. In most cases, it was swimming just 24-48 hours ago. And their smoked king salmon is the stuff of dreams! Why not grab a side of smoked king and enjoy it on your deck this evening?

New Viking Purple potatoes from Olsen Farms. Photo copyright 2014 by Zachary D. Lyons.

New Viking Purple potatoes from Olsen Farms. Photo copyright 2014 by Zachary D. Lyons.

In the spirit of Ballard’s Scandinavian ancestry, and the fishing culture they brought here with them, our friends at Olsen Farms present these Viking Purple new potatoes, just dug fresh this past week. They are sweet and tender, and they need to be eaten right away, preferably with lots of butter!

Huge heads of romaine lettuce from Boistfort Valley Farm. Photo copyright 2014 by Zachary D. Lyons.

Huge heads of romaine lettuce from Boistfort Valley Farm. Photo copyright 2014 by Zachary D. Lyons.

Everyone, run for your lives! It is the attack of the Heads of Romaine that ate Manhattan! Seriously, these heads of romaine from Boistfort Valley Farm are so huge, they should really be called “boulders of romaine.” One thing is for sure. With one of these bad boys, you won’t have to worry about running out of lettuce this week, will you?

Bacon from Skagit River Ranch. Photo copyright 2012 by Zachary D. Lyons.

Bacon from Skagit River Ranch. Photo copyright 2012 by Zachary D. Lyons.

With ginormous heads of lettuce like that, and with tomatoes now in season, you’ll need bacon from Skagit River Ranch to complete the ultimate local BLT. And actually, you’ll also need bacon for radicchio, collard greens, broccoli… everything, really. Because, after all, everything is better with bacon.

Gruyere bread from Snohomish Bakery. Photo copyright 2014 by Zachary D. Lyons.

Gruyere bread from Snohomish Bakery. Photo copyright 2014 by Zachary D. Lyons.

Have you tried the Gruyere bread from our newest bakery, Snohomish Bakery? It is nothing short of addictive. It has that wonderful, cheesy, Gruyere funkiness, and lovely, moist, chewy bread. Follow it up with one of their chocolate croissants, and you’re pretty much set!

A rainbow of berries from Hayton Farms. Photo copyright 2014 by Zachary D. Lyons.

A rainbow of berries from Hayton Farms. Photo copyright 2014 by Zachary D. Lyons.

It is a spectacular rainbow of berries today at Hayton Farms, including golden raspberriesred raspberries, blueberries and blackberries. Better load up on them, so you can enjoy their cooling effects with every meal this coming hot week!

Saffron corms from Phocas Farms. Photo copyright 2012 by Zachary D. Lyons.

Saffron corms from Phocas Farms. Photo copyright 2012 by Zachary D. Lyons.

Want to grow your own saffron? Then stop by Phocas Farms today for some of these saffron crocus corms. This is the earliest they ever had them available, which means you can plant them earlier, enhancing the chances you will have a lovely bit of your own precious saffron come October. (Head over to their Facebook page for planting instructions.)

Fresh sodas from Soda Jerk Sodas. Photo copyright 2013 by Zachary D. Lyons.

Fresh sodas from Soda Jerk Sodas. Photo copyright 2013 by Zachary D. Lyons.

Cool down with a fresh soda from Soda Jerk Soda today at your Ballard Farmers Market. Made with many fresh, local, seasonal ingredients, their flavors change from time-to-time, so stop by to see what’s fresh today!

Ron & Florence from Whidbey Island Ice Cream Company. Photo copyright 2009 by Zachary D. Lyons.

Ron & Florence from Whidbey Island Ice Cream Company. Photo copyright 2009 by Zachary D. Lyons.

Or better yet, how about a nice ice cream bar from our buddies at Whidbey Island Ice Cream Company? It’s like a big hug and an air conditioner on a stick! They have a ridiculous selection of flavors from which to choose. I have a bit of a weakness for the cardamom, myself. Nummers.

There is plenty more local deliciousness waiting for you today at your Ballard Farmers Market. Just check What’s Fresh Now! for a more complete accounting of what is in season right now.

Sunday, June 15th: Happy Father’s Day, Dad! For You: Fava Beans, King Salmon, Raspberries, Sausages, Olive Fougasse, Local Beer & A New Shaving Kit!

June 14, 2014
My dad at the Bryant House in Weston, Vermont in 2006. Photo copyright 2006 by Zachary D. Lyons.

My dad enjoying chicken pie at the Bryant House in Weston, Vermont in 2006. Photo copyright 2006 by Zachary D. Lyons.

Back in 2006, my dad and I took a little road trip around Vermont from my parents’s home base in the Adirondack Mountains. We visited cheese makers, farmers markets, old general stores, and all those kinds of things that make Vermont a special place, including the Bryant House Restaurant at the Vermont Country Store in Weston. Being the food geek that I am (shocking, I know), I had read that the Bryant House offered a menu built around classic New England dishes of old, like open-faced hot turkey sandwicheschicken pie and crackers and milk. I had read on RoadFood.com that:

“…crackers and milk on the menu: a bowl full of common crackers (the kind that used to fill the cracker barrel in general stores) and chunks of Vermont cheddar along with a cold glass of whole milk. Pour the milk into the bowl, crumble in some of the crackers and let them soak until they begin to soften. Then spoon it up. It’s cool, simple, and utterly old-fashioned!”

As I began to explain to my father how we were supposed to eat our crackers and milk when it arrived, sided with lovely chunks of Vermont cheddars, he had already begun to crumble up the silver dollar-sized crackers into the bowl and was already pouring the milk over them. I looked at him and asked, “have you eaten this before?” He said, “yes, we ate this all the time when I was a boy. Sometimes it is all that we had.”

I bring this up on this Father’s Day 2014 not only to honor my own father, but to encourage you to try to make the best of today, and any day with your dad, because you probably don’t know him as well as you think you do.

Fresh, Washington coastal red king salmon from Wilson Fish. Photo copyright 2011 by Zachary D. Lyons.

Fresh, Washington coastal red king salmon from Wilson Fish. Photo copyright 2011 by Zachary D. Lyons.

You know what any dad would love on Father’s Day? A nice piece of Washington king salmon from Wilson Fish on the grill, that’s what! Throw a few fava beans on with it (see below), get some good bread and berries, maybe a nice salad, and you are good to go!

Speckled Amish lettuce from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

Speckled Amish lettuce from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

Here is yet another of the gorgeous, and delicious, varieties of heirloom lettuce grown by One Leaf Farm. This is Speckled Amish lettuce. If you grew up on boring iceberg lettuce from Arizona, you might think all lettuce is boring. It is not. There are countless kinds of lettuces, suited to many different applications. They run the gamut from sweet to earthy, from delicate to sturdy, from huge to tiny… all just in the varieties One Leaf Farm offers. They make for great salads, lettuce wraps, sandwiches. Some are awesome grilled. Pick Rand’s brains about the different kinds they have from week to week, and experiment to find out which ones you like best!

Organic raspberries from Gaia's Harmony Farm. Photo copyright 2014 by Zachary D. Lyons.

Organic raspberries from Gaia’s Harmony Farm. Photo copyright 2014 by Zachary D. Lyons.

I remember picking raspberries right off the vine in our backyard as a kid. My dad, the farm boy, always had a garden. In fact, he still does in pots on his deck in Bellingham. But since I can’t get up there today to visit with him, I’ll call him, and then I will live vicariously by enjoying some of these amazing organic raspberries from Gaia’s Harmony Farm. These beauties are incredible!

Fresh fava beans from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

Fresh fava beans from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

Have I mentioned lately how much I not only love this time of year, but how much I am loving this year? So many crops are coming in early! Like these fava beans from Alvarez Organic Farms. The first harvest is so tender, your dad will love to eat them simply grilled with a nice finishing salt. Pick out the pods that are the softest, with a bit of a peach fuzz feel to them. Then rub them in some oil, fire up the grill and toss them on. You can eat the whole pod. When they’re tender, pull them off and hit them with the salt. Just remove the seam strings and eat the rest! (I must credit Rand from One Leaf Farm for this recipe.)

Apriums from Tiny's Organic Produce. Photo copyright 2014 by Zachary D. Lyons.

Apriums from Tiny’s Organic Produce. Photo copyright 2014 by Zachary D. Lyons.

Tiny’s Organic Produce has its first harvest of cherries and apriums this week your Ballard Farmers Market. The cherries are Bings and Rainiers, and the apriums are a hybrid of apricots and plums, genetically 70% apricot and 30% plum. They favor apricots in appearance and flavor, though they are sturdier, making them good for hikes and lunch boxes, and they are the first large stone fruit of the season.

Rainbow chard from Oxbow Farm. Photo copyright 2011 by Zachary D. Lyons.

Rainbow chard from Oxbow Farm. Photo copyright 2011 by Zachary D. Lyons.

Make sure pa gets his greens today. Stop by Oxbow Farm for some collard greens, some dino kale or some of this beautiful rainbow chard. Because a dad full of deliciousness, vitamins and ruffage is a happy dad!

Fresh sausages from Sea Breeze Farm. Photo copyright 2011 by Zachary D. Lyons.

Fresh sausages from Sea Breeze Farm. Photo copyright 2011 by Zachary D. Lyons.

Or… perhaps dad would like some nice sausages on the grill, like these from Sea Breeze Farm. They have something like 13, 527 kinds of sausages, or nine. Something like that. But whatever the number, you will find at least one that will make dad smile.

Fougasse from Tall Grass Bakery. Photo copyright 2011 by Zachary D. Lyons.

Fougasse from Tall Grass Bakery. Photo copyright 2011 by Zachary D. Lyons.

A nice loaf of olive fougasse from Tall Grass Bakery will make dad grin today! Or any of their other breads and baked goodies. I love this bread so much, I can eat an entire loaf in a single sitting! Heck, hand dad some fougasse, a cold one, and a bowl of sugar snap peas, and direct him to the nearest lawn chair. Happy dad, indeed!

Strawberries from Jessie's Berries. Photo copyright 2013 by Zachary D. Lyons.

Strawberries from Jessie’s Berries. Photo copyright 2013 by Zachary D. Lyons.

My folks are harvesting the first of their strawberries from their deck garden this weekend, and so is Jessie’s Berries! In fact, Jessie’s will be joining us here at your Ballard Farmers Market for the first time this season. It’s time to eat ourselves silly on some Fir Island sweetness!

Vanilla rice pudding from Pasteria Lucchese. Photo copyright 2012 by Zachary D. Lyons.

Vanilla rice pudding from Pasteria Lucchese. Photo copyright 2012 by Zachary D. Lyons.

When I was knee-high to a grasshopper, I never understood why my dad was so crazy about rice pudding. Chocolate pudding I understood. But rice? I thought rice was for frying with shrimp at the Kingston Tea Garden. Alas, in my adult years, as my taste buds matured (yes, one part of me did), I began to develop a taste for rice pudding myself. Then I met Sam & Sara Lucchese of Pasteria Lucchese, and I tasted their vanilla rice pudding. Yes, this is the food of the gods, and now, I share yet one more thing with my dad: a madness for this stuff!

Belgian-style ales from Propolis Brewing. Photo copyright 2014 by Zachary D. Lyons.

Belgian-style ales from Propolis Brewing. Photo copyright 2014 by Zachary D. Lyons.

Ballard is Beer Central here in Seattle, but did you know that your Ballard Farmers Market is host to the first ever brewery at a farmers market in Seattle? Yup. Propolis Brewing makes wonderful, bottle-aged, Belgian-style ales in Port Townsend from lots of local ingredients, and they offer them to you right here. Their flavors change with the season, like everything else around here. Stop by and pick some up for dad!

Shaving kit from Brown Butterfly. Photo copyright 2010 by Zachary D. Lyons.

Shaving kit from Brown Butterfly. Photo copyright 2010 by Zachary D. Lyons.

If you’re going to get dad a shaving kit for Father’s Day tomorrow, get him one of these from Brown Butterfly at your Ballard Farmers Market! It’ll keep Dad’s face smooth and soft, it treads lightly on the environment, and it will be a gift that comes with a face and a story behind it.

Paella and casserole pans from BluSkillet. Photo copyright 2013 by Zachary D. Lyons.

Paella and casserole pans from BluSkillet. Photo copyright 2013 by Zachary D. Lyons.

And for the dad who has everything, I bet he doesn’t have a hand-forged steel pan from Blu Skillet Ironware. If your dad cooks at all, he will adore one of these pans. I use my 10-inch skillet for about 70% of my cooking these days. It dispenses uniform heat, remains perfectly seasoned for gorgeous browning and no sticking, cleans up easily, costs no more than one of those highly-rated pans in those whoopdeedoo cooking magazines (and probably less), and it is made right here in Ballard!!! Now, that is a gift that means something.

Camelina oil from Ole World Oils. Photo copyright 2013 by Zachary D. Lyons.

Camelina oil from Ole World Oils. Photo copyright 2013 by Zachary D. Lyons.

And I finish off this week’s Father’s Day edition of most things Ballard Farmers Market with camelina oil from Ole World Oils, grown and pressed just over in Ritzville, Washington. This is our local oil, folks. Camelina is an ancient member of the mustard family, and it’s seeds have been pressed for cooking oil for centuries. It is non-GMO, has a higher smoke point (475 degrees) than grape seed oil, is loaded with Vitamin E, making it both shelf stable and nutritious, is high in omega-fatty acids, with a perfect 2:1 ratio of omega 3 to omega 6, has a great flavor and a gorgeous viscosity, is good for high-heat cooking and as a finishing oil, and it is priced competitively with the average olive oil from far away. And I have found that it is the perfect seasoning oil for my Blu Skillet pan. I rub a little into my pan each time after cleaning it.

There is plenty more local deliciousness waiting for you today at your Ballard Farmers Market. Just check What’s Fresh Now! for a more complete accounting of what is in season right now.

Please remember bring your own bags every Sunday, as Seattle’s single-use plastic bag ban is now in effect. Also, please take note of our new green composting and blue recycling waste receptacles throughout your Ballard Farmers Market, and please make an effort to use them correctly. Each container has what’s okay to put in it pictured right on the lid. Please do not put the wrong materials in, because that drives up the cost of recycling and composting, and it can result in the entire container being sent instead to a landfill. Your understanding and cooperation are appreciated.

Sunday, May 18th: We Celebrate Our Norwegian Heritage, The Eruption Of Mount St. Helens, Our Generous Vendors & The Return Of Summer Run Farm!

May 17, 2014
Huge heads of lettuce from Summer Run Farm. Photo copyright 2013 by Zachary D. Lyons.

Huge heads of lettuce from Summer Run Farm. Photo copyright 2013 by Zachary D. Lyons.

As Ballard celebrates is Norwegian heritage this weekend, and Washington remembers when Mount St. Helens blew its top 34 years ago on this day, your Ballard Farmers Market welcomes back yet another farm for the 2014 season. That’s right! Summer Run Farm from Carnation has finally rejoined us, bringing with it those ginormous organic heads of lettuce for which they are so well known.

Hanging out on the roof of Hotel Ballard during the Farmers Market Dinner & Auction to Support Fresh Bucks. Photo copyright 2014 by Zachary D. Lyons.

Hanging out on the roof of Hotel Ballard during the Farmers Market Dinner & Auction to Support Fresh Bucks. Photo copyright 2014 by Zachary D. Lyons.

Today, we also give thanks to our Ballard community and beyond for filling the Rooftop Pavilion of Hotel Ballard on Tuesday night for our inaugural Farmers Market Dinner & Auction to Support Fresh Bucks. In fact, we had to bring in extra seats and table settings to accommodate the crowd. It was a spectacular evening with great food by Chef Jason Stoneburner and his topnotch crew at Stoneburner Restaurant, and Auctioneer Jason T. Haynes, who lit the place on fire with his platinum-coated Kentucky tongue. We raised a pile of cash to help expand and enhance the Fresh Bucks program, though the more we raise, the more folks we can help eat great local food every week. If you would still like to donate, please go to our Brown Paper Tickets page before June 1st! Also, please see the event’s webpage so that you can check out all the generous folks that made the event such a success.

Pork chops from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

Pork chops from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

Today’s post is dedicated to the many generous vendors at your Ballard Farmers Market who donated goods and auction items to our Fresh Bucks fundraiser. Without them, none of it would have been possible! Olsen Farms donated pork shoulder and potatoes, for instance.

A Mother's Day 2009 visit to Ballard Farmers Market from the entire family Vojkovich of Skagit River Ranch. Photo copyright 2009 by Zachary D. Lyons.

A Mother’s Day 2009 visit to Ballard Farmers Market from the entire family Vojkovich of Skagit River Ranch. Photo copyright 2009 by Zachary D. Lyons.

And Skagit River Ranch donated a whole lot of wagyu beef short ribs. Plus, Eiko, Nicole and George (above) all attended the event. I think George won a 10″ French skillet from our own Blu Skillet Ironware in the auction, too!

Dino kale from One Leaf Farm. Photo copyright 2014 by Zachary D., Lyons.

Dino kale from One Leaf Farm. Photo copyright 2014 by Zachary D., Lyons.

One Leaf Farm contributed a whole bunch of greens for the menu. And they are excited to offer their first harvest of Dino kale of the 2014 season today, too!

Clayton Burrows of Alm Hill Gardens (a.k.a., Growing Washington) talks farmers markets with Senator Maria Cantwell. Photo copyright 2012 by Zachary D. Lyons.

Clayton Burrows of Alm Hill Gardens (a.k.a., Growing Washington) talks farmers markets with Senator Maria Cantwell. Photo copyright 2012 by Zachary D. Lyons.

Clayton Burrows of Growing Washington (a.k.a., Alm Hill Gardens) helped the auctioneer, though I’m not sure he remembers. His farm also helped out with eggsrhubarb and arugula.

Salad mix from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

Salad mix from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

Colinwood Farm, in Port Townsend, may be best known for bringing us their amazing salad mix all year round, including the dead of winter. Now, they are also known for providing us with gorgeous chard for Tuesday’s affair that accented some lovely pasta.

Gene Panida of Wilson Fish proudly showing of his "Bag-O-Fish." Photo copyright 2009 by Zachary D. Lyons.

Gene Panida of Wilson Fish proudly showing of his “Bag-O-Fish.” Photo copyright 2009 by Zachary D. Lyons.

Gene & Janai Panida of Wilson Fish also joined us Tuesday night. Chef Jason’s quick cure of their freshly-caught Washington king salmon served almost as sashimi was definitely a highlight of the menu.

It's green garlic season at Alvarez Organic Farms! Photo copyright 2012 by Zachary D. Lyons.

It’s green garlic season at Alvarez Organic Farms! Photo copyright 2012 by Zachary D. Lyons.

Thank you, Eddie, Junior and the whole Alvarez Organic Farms team for providing organic asparagus for the dinner, which Chef Jason cooked so delicately. I saw several tables asking for more!

Jerry Stokesberry of Stokesberry Sustainable Farm holding one of their fresh chickens. Photo copyright 2012 by Zachary D. Lyons.

Jerry Stokesberry of Stokesberry Sustainable Farm holding one of their fresh chickens. Photo copyright 2012 by Zachary D. Lyons.

Jerry & Janelle Stokesberry of Stokesberry Sustainable Farm provided a bunch of their organic duck eggs that were perfectly cooked and added to a lovely salad of One Leaf Farm’s Golden Frills mustard greens. They also generously bought a ticket to the event to be donated to a member of the community unable to buy one for themselves!

Blooming succulents from Phocas Farms. Photo copyright 2013 by Zachary D. Lyons.

Blooming succulents from Phocas Farms. Photo copyright 2013 by Zachary D. Lyons.

Jim Robinson of Phocas Farms offered up not one, but two auction items for the event! First, he contributed a gift certificate for $100 worth of these gorgeous succulents he grows, meaning someone in Ballard is going to have a garden now that is the envy of all! And if that wasn’t enough, Jim also threw in a second auction item: three nights at his spectacular vacation rental home on Freshwater Bay, just west of Port Angeles, overlooking the Straight of Juan de Fuca, complete with a fridge stocked by Nash’s Organic Produce and dinner for two at Alder Wood Bistro, your farm-to-table dining destination in Sequim! If you are looking for a nearby getaway, you can’t beat this place.

Brian enjoys a fresh soda from Soda Jerk Sodas, as well as his new paper hat! Photo copyright 2013 by Zachary D. Lyons.

Brian enjoys a fresh soda from Soda Jerk Sodas, as well as his new paper hat! Photo copyright 2013 by Zachary D. Lyons.

We enjoyed a few different flavors of Soda Jerk fresh sodas during the evening… some straight, and some mixed into some fine cocktails!

Shucked, smoked & pickled oysters from Hama Hama Oyster Farm. Photo copyright 2011 by Zachary D. Lyons.

Shucked, smoked & pickled oysters from Hama Hama Oyster Company. Photo copyright 2011 by Zachary D. Lyons.

Hama Hama Oyster Company offered an auction item of a seafood basket of oysters, clams and Grandma’s crab cakes that they would deliver to your door!

Bacon from Crazy Farmer George at Sea Breeze Farm. Photo copyright 2013 by Zachary D. Lyons.

Bacon from Crazy Farmer George at Sea Breeze Farm. Photo copyright 2013 by Zachary D. Lyons.

George Page of Sea Breeze Farm kicked in an extraordinary farm dinner experience for two out at his farm on Vashon Island!

Hominy bread from Tall Grass Bakery. Photo copyright 2011 by Zachary D. Lyons.

Hominy bread from Tall Grass Bakery. Photo copyright 2011 by Zachary D. Lyons.

Tall Grass Bakery hominy bread crumbs added a lovely crunch to that One Leaf mustard greens salad.

Brent Charnley, winemaker at Lopez Island Vineyards, hold the new release of his Wave Crest White table wine. Photo copyright 2013 by Zachary D. Lyons.

Brent Charnley, winemaker at Lopez Island Vineyards, hold the new release of his Wave Crest White table wine. Photo copyright 2013 by Zachary D. Lyons.

We also enjoyed fine wines, ciders and brews from LIV, a.k.a., Lopez Island Vineyards, and these other great Ballard Farmers Market vendors: CommuniTea KombuchaEaglemount Wine & CiderKitzke CellarsPropolis Brewing and Wilridge Winery.

Mother's Day display at Nash's Organic Produce. Photo copyright 2014 by Zachary D., Lyons.

Mother’s Day display at Nash’s Organic Produce. Photo copyright 2014 by Zachary D., Lyons.

Nash’s Organic Produce may have had these fresh flours for mom last Sunday at your Ballard Farmers Market, but they also provided leeks and green garlic for our fundraising dinner, too!

Ron & Florence from Whidbey Island Ice Cream. Photo copyright 2009 by Zachary D. Lyons.

Ron & Florence from Whidbey Island Ice Cream. Photo copyright 2009 by Zachary D. Lyons.

And the good folks at Whidbey Island Ice Cream set up one lucky bidder with one gallon of ice cream per month for an entire year!

Spring flowers from Choice Bulb Farm. Photo copyright 2013 by Zachary D, Lyons.

Spring flowers from Choice Bulb Farms. Photo copyright 2013 by Zachary D, Lyons.

Finally for today’s epistle, we thank Choice Bulb Farms for donating gorgeous fresh flowers for the event. Of course, many more people and businesses contributed to making this event a great success. Please check out our event webpage for lots more info!

There is plenty more local deliciousness waiting for you today at your Ballard Farmers Market. Just check What’s Fresh Now! for a more complete accounting of what is in season right now.

Please remember bring your own bags every Sunday, as Seattle’s single-use plastic bag ban is now in effect. Also, please take note of our new green composting and blue recycling waste receptacles throughout your Ballard Farmers Market, and please make an effort to use them correctly. Each container has what’s okay to put in it pictured right on the lid. Please do not put the wrong materials in, because that drives up the cost of recycling and composting, and it can result in the entire container being sent instead to a landfill. Your understanding and cooperation are appreciated.

A Few Tickets Left For Farmers Market Dinner & Auction Tomorrow At Hotel Ballard, By Stoneburner!

May 12, 2014

(Buy tickets, or donate, now at Brown Paper Tickets.)

We’ll be dining atop Hotel Ballard, five stories above Historic Ballard Avenue, with sweeping views of Ballard and Seattle. The weather will be spectacular — sunny and mid-70s — and the windows will be wide open! The list of auction items is outstanding, too!

Check out this menu!

Chef Jason Stoneburner of Stoneburner Restaurant and his staff will prepare a beautiful meal using fresh ingredients from the Ballard Farmers Market. Guests will dine family style at communal tables during this intimate event.

Reception

Oysters/Shallot & Cilantro
Shellfish Ceviche/Sea Salt Crackers
Special Complimentary Cocktails 

1st

Asparagus/Spicy Radish/Spring Greens
Kale Salad/Green Onion/Yogurt Dressing/Mint/Hominy Bread Crumbs
Cured King Salmon/7 Minute Egg/Tarragon/Horseradish & Spring Garlic 

2nd

Cresta d Gallo/Pork Ragu/Samish Bay Montasio 
Duck Egg Dumplings/Swiss Chard/Cauliflower/Smoked Hazelnuts
Braised Short Rib/Potato & Lovage Puree/Slow Roasted Carrots 

Sweets

Rhubarb Ice Cream Sandwiches

Menu subject to change.

(Buy tickets, or donate, now at Brown Paper Tickets.)

Special thanks to our Ballard Farmers Market vendors and these other Washington food producers for generously donating their products for use in this menu:

Alvarez Organic Farms
Children’s Garden
Colinwood Farm
Growing Washington
Nash’s Organic Farm
Olsen Farms
One Leaf Farm
Shepherd’s Grain
Skagit River Ranch
Stokesberry Sustainable Farm
Tall Grass Bakery
Taylor Shellfish
Wilson Fish

Special Complimentary Cocktails by Stoneburner’s Bartender Extraordinaire, Erik Carlson, during Reception:

Big Gin Cocktail from Ballard’s Captive Spirits
Old Ballard Aquavit Cocktail from Ballard’s Old Ballard Liquor Co.

Complimentary Beverages from the following Ballard Farmers Market Vendors during Dinner:

CommuniTea Kombucha
Eaglemount Wine & Cider
Kitzke Cellars
Lopez Island Vineyards
Propolis Brewing
Soda Jerk Fresh Sodas
Wilridge Winery

Additional beverages available at Cash Bar.

(Buy tickets, or donate, now at Brown Paper Tickets.)

For more information on the Farmers Market Dinner & Auction to Support Fresh Bucks, or the Fresh Bucks Program, click here.


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