Sunday, May 12th: Happy Mother’s Day!

KaYing, The Old Farmer, arranging one of her beautiful bouquets of flowers. Photo copyright 2010 by Zachary D. Lyons.

Mother’s Day is not a Hallmark holiday. It has far cooler, and more important, roots than that. In fact, Julia Ward Howe proclaimed the first Mother’s Day in 1870 as an anti-war holiday in response to the U.S. Civil War and the Franco-Prussian War. She was tired of mothers having to bury their sons. Today, Mother’s Day is celebrated worldwide at many different times of year in different countries to honor the important role of mothers in our lives and societies. Heck, looking at the list of international dates, one could reasonably say that every day is Mother’s Day somewhere! Now, we know that round about all of you within the sound of my keystrokes plan to pick up flowers today from one of our seven flower farmers at your Ballard Farmers Market, like KaYing, a.k.a., The Old Farmer. I suspect she will be channeling the spirit of Julia Ward Howe today, given what she’s seen in her time on earth.

My advice to you is to arrive early today for the best selection of flowers, and to pack some patience with you, as there will be lines. But given our beautiful weather lately, the flower selection this year for Mother’s Day is wonderful. So get mom some flowers that mean something. Get local flowers with a face behind them. She will appreciate what that means. After all, she gets that whole nurturing thing. Oh, and peace be with you!

Sparkling ciders from Finnriver Farm & Cidery. Photo copyright 2011 by Zachary D. Lyons.

Just in time for Mother’s Day, we celebrate the return of Finnriver Farm & Cidery to your Ballard Farmers Market! They produce a wonderful selection of artisan hard ciders and fruit dessert wines on their farm over in Chimacum in Jefferson County. They’ve been busy bottling ciders of 2012 vintage in recent weeks, and now it is time for you to treat mom with some… and yourself!

Red Leaf Lettuce from Summer Run Farm. Photo copyright 2012 by Zachary D. Lyons.

Today also marks the glorious return of Carnation’s Summer Run Farm for the 2013 season. Summer Run is famous for their beautiful and ginormous heads of lettuce, like this red leaf lettuce. Tired of living without great, local lettuce, or of eating that so-called “lettuce” from the Big Box stores all winter that seem devoid of flavor? Your long, dark winter is over! And doesn’t mom deserve a nice salad made by you tonight for dinner?

Fresh, wild, Washington king salmon from Wilson Fish. Photo copyright 2010 by Zachary D. Lyons.

Speaking of great dinners for mom, how’s about some wild Washington king salmon, caught just off of the Washington Coast by Wilson Fish? They like to say, “It’s so fresh, it’s from the future!” And frankly, that’s not far from the truth. If you’ve never had this king salmon, and you are thinking of holding out for Copper River salmon at almost twice the price, you need to forget the TV hype and give this a try. Once you’ve tried it, you won’t go back to that over-priced stuff from Alaska with all the frequent flyer miles!

Asparagus from Alm Hill Gardens. Photo copyright 2011 by Zachary D. Lyons.

You know what goes great with king salmon? Asparagus, of course. And Alm Hill Gardens grows some of the sweetest, most tender and delicious asparagus anywhere right up on the Canadian border in Whatcom County. Grill your mom some of that salmon, and side it with some of this asparagus, and you will be golden for the rest of the year!

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

And you know what goes great with asparagus? Green garlic! Every spring about this time, farmers like Alvarez Organic Farms thin their garlic fields. They bring the thinned out baby garlic, know as green or spring garlic, to Market for us to enjoy. It is sweet, mildly garlicky, and you can eat the whole thing, from root to tip! Think of it like a green onion. You can grill them or sauté them, but I tend to like them best tossed in a big glass baking dish with olive oil, salt & pepper, some spring sweet onions, asparagus and wild morel mushrooms…

Wild porcini mushrooms from Foraged & Found Edibles. Photo copyright 2012 by Zachary D. Lyons.

Or wild porcini mushrooms, if you like. Foraged & Found Edibles has them both today! In fact, the forests and coastline are providing us will all manner of deliciousness for mom’s day today, including wild watercress, goose tongue (that’s a plant, BTW), sea beans and more! So, stop by Foraged & Found, and grab some indigenous local goodness!

Strawberry plants from Red Barn Farm. Photo copyright 2013 by Zachary D. Lyons.

Today seems like as good a day as any to get that strawberry patch started for mom. And Red Barn Farm has these beautiful strawberry plants for it! They also have raspberry plants, cabbage starts and plenty of other great things for your garden.

Tomato plants from Stoney Plains Organic Farm. Photo copyright 2013 by Zachary D. Lyons.

And if tomatoes, ripe from the vine in your yard or on your deck or porch, are the stuff of your dreams, check in with Stoney Plains Organic Farm. They have tomato plants in an amazing selection of varieties from which to choose, as well as racks and racks of other goodies for the planting!

Olive fougasse from Tall Grass Bakery. Photo copyright 2012 by Zachary D. Lyons.

Don’t forget bread for mom’s dinner! And it is now olive fougasse season at Tall Grass Bakery. This stuff is so good, I can eat a whole loaf in a single sitting. Just don’t dillydally getting to Market today if you want any. This stuff, like many of today’s featured items, will sell out early, and you really don’t want to have to explain to mom that you don’t have any because you slept in, do you?

A variety of pies from Deborah’s Homemade Pies. Photo copyright 2013 by Zachary D. Lyons.

Finally, let us not forget dessert! Bring mom one of the best pies on earth from Deborah’s Homemade Pies. Made with local flour and lots of other local ingredients, there are many flavors from which to choose, as long as you get here early enough!

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 5th: We Celebrate Cinco de Mayo with the Return of Alvarez Organic Farms… And Other Deliciousness!

Organic asparagus from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

It seems every country’s lore includes some historic battle against a superior foe that ultimately turned the tide in favor of the seemingly weaker party — be that a sudden shift in the balance of military might, or just a symbolic victory that emboldened the weaker force with a strengthened morale and confidence that became so infectious as to ultimately lead to the demise of the greater power. The American Revolution had George Washington’s crossing of the Delaware River. The Irish Revolution had the Easter Rising. And Mexico had Puebla, where on May 5, 1861, its forces were victorious against a far superior French army twice the size of the Mexican force.

Wait. What? French army? See, that’s the thing right there. Most American’s think Cinco de Mayo commemorates Mexican Independence Day. It does not. That is September 16. 1810. But the Mexican pride in that great victory over the invading French during the U.S. Civil War is still alive today, if only mostly in the U.S. But still, if you do not count yourself as a Mexican-American, please take a little time this evening, whilst you swill margaritas and eat salsa and chips, to at least express a little “booyah” for our neighbors to the south, as they have just as impressive a history of kicking European Imperialist bottom as we do. That said, seems as good a time as any to welcome back for the first time this year yet another glorious gift to us from the people of Mexico, Alvarez Organic Farms. They’ll have plenty of organic asparagus today, as well as other deliciousness!

Morel mushrooms from Foraged & Found Edibles.Photo copyright 2012 by Zachary D. Lyons.

You know what goes great with asparagus? Morel mushrooms, that’s what! I like tossing the two into a baking dish together with some olive oil and roasting them in a hot oven until tender. And if you can get your hands on some spring sweet onions, add them, too! Foraged & Found Edibles says they’ll have plenty of these wild beauties today. Enjoy!

Local albacore tuna loins from Fishing Vessel St. Jude. Photo copyright 2012 by Zachary D. Lyons.

Mmm. Just thinking about some of that asparagus and morels alongside a nice, seared-rare albacore tuna from Fishing Vessel St. Jude. It is the first Sunday of the month, and that means it’s tuna day at your Ballard Farmers Market! Stop by, say ‘hi’ to Joyce, and pick up some frozen loins, some canned deliciousness, and maybe a little smoked, if you’re lucky.

Over-Wintered Cauliflower in the field in Sequim from Nash’s Organic Produce. Photo copyright 2010 by Zachary D. Lyons.

Cauliflower is mysterious stuff for many folk. I mean, does it just grow in this big, round, flower-esque head? It’s not exactly a crop most of us grow in our backyards, after all, so how would we know? Well, take a look at this photo. This is a beautiful head of cauliflower in the field that has been over-wintered and is ready for harvest at Nash’s Organic Produce. And the white head of the cauliflower isn’t the only tasty bit. The cauliflower leaves are also delicious! Now that you know that they exist, beat thee a path to Nash’s and get thee some! (Of both, that is.)

Black Crack Pepper Jack from Mt. Townsend Creamery. Photo copyright 2013 by Zachary D. Lyons.

Mt. Townsend Creamery is celebrating the birth of a new cheese, Black Crack Pepper Jack. It is kind of the result of an experiment they did over in Port Townsend — and after all, aren’t more great discoveries and creations — so there is a limited supply currently. But this stuff rocks! It’s dangerous, in fact. I could eat a lot of it. It is creamery and rich, with a beautiful punch of freshly cracked black peppercorns — a perfect marriage. Get some while you can, as it may be some time before they make more.

Nira (garlic-onion chive) from Gaia’s Natural Goods. Photo copyright 2013 by Zachary D. Lyons.

This is nira. It is from Gaia’s Natural Goods, and it tastes like a cross between garlic and onions. Use it like chives in salads, to garnish meat or fish, or add it to juices. It is mild in flavor, but delicious nevertheless. And it is another one of those Asian crops you won’t find on other many tables. Enjoy!

Red vein sorrel plants from Cascadian Edible Landscapes. Photo copyright 2013 by Zachary D. Lyons.

I still assert that Chinese spinach is the most beautiful vegetable, but red vein sorrel is close behind. How cool looking is this stuff? But it’s hard to find.  Now’s your chance to grow it yourself! Cascadian Edible Landscapes has these lovely little pots with red vein sorrel plants all ready for you to add to you garden. But put them in with your other perennial herbs, as it, too, is a perennial.

Earl grey tea jelly from Deluxe Foods. Photo copyright 2013 by Zachary D. Lyons.

Mom’s love earl grey tea jelly, and Mothers Day is just a week away. Deluxe Foods has these lovely jars of it, all ready for you to present to mom at breakfast next Sunday, so you’ll get the day started off right. Cuz remember… when mom’s happy, everybody’s happy!

Asparagus & Smoked Salmon Tamales are the flavor of the month at Patty Pan Grill. Photo copyright 2013 by Zachary D. Lyons.

It is the start of a new month, and that means a new Tamale-of-the-Month from Patty Pan Grill! Yessir. This month, they are offering Asparagus & Smoked Salmon Tamales. Okay, maybe they are the most Mexican-sounding flavor, but so what? I mean, it’s not like Mexicans limit their diets to what is on the menu at Azteca, right? We didn’t invent seasonal eating here! The organic asparagus is from ACMA Mission Orchards, and the smoked salmon is from Loki Fish, both right here at your Ballard Farmers Market as well. So how’s about celebrating the Mexican kicking of French Imperialist behind with a few of these babies?!?

Unscented candles from Ascents Candles. Photo copyright 2012 by Zachary D. Lyons.

Ascents Candle Company is taking a break from your Ballard Farmers Market after Mothers Day, so Julianna can try to spend one summer  enjoying being a mother with her two little ones… and catching up. Never fear. She’ll be back in September. But now’s a good time to stock up on her gorgeous, non-toxic candles, available both scented and unscented. And they make for great Mothers Day gifts, too!

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, March 10th: Did You Set Your Clocks Forward?!? And Other Delicious News!

Did you set your clocks forward an hour for Daylight Savings Time? Image courtesy LeeHansen.com.

Hey kids! It’s Daylight Savings Time again, that archaic process by which we are somehow saving daylight by simply reprogramming our clocks. And yet, we still seem to have the same amount of daylight in the day. There are many stories as to the purpose of this process, but it seems to me that the farmers we work with are out in their fields while it’s light, and the time on the clock is irrelevant. And it’s not like the cows that need milking are going to look at the changed clock on the wall and suddenly think to themselves, “Moo. My udders are full, but the clock says…” But hey, at least I won’t need a flashlight tonight to see the keyhole on my backdoor when I get home from the Market.

Spearmint from Children’s Garden. Photo copyright 2013 by Zachary D. Lyons.

With seemingly the mildest winter in years here in the Pacific Northwet, lotsa green things are already returning to your Ballard Farmers Market. In fact, it is a great time to enjoy fresh-cut herbs again, like this spearmint from Children’s Garden. They also have cilantro, rosemary, parsley and other herbs now, plus a ton of greens, and daffodils

Survival Pouch from Umchu Bar. Photo copyright 2013 by Zachary D. Lyons.

Remember Cave Man Bars? Well, Steve is back with his delicious snack and energy bars, but under a new name: Umchu Bar. And he has incorporated more local ingredients in his recipes, as well as developed a few new recipes, too! Like his new Survival Pouch, which he calls a “primitive PB&J.” Made with roasted peanuts from CB Nuts in Kingston, and Washington cherries, this is the perfect thing to keep a case of around for when the zombie apocalypse finally arrives.

Baby chard from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

Speaking of yummy, tender, spring greens, look at these tasty baby chard greens from Colinwood Farms. After months of kale, some chard sounds pretty good right about now. A quick sauté with some garlic and olive oil… mmm. Or just eat ‘em raw as a salad. Hey, why not get some triticale from Nash’s Organic Produce and make a nice chard and grain salad. Now, we’re talking.

Seasoned cheese curds from Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

Gil & I had a lovely visit to Twin Oaks Creamery in Chehalis on Friday, and we got to meet the cows and goats and see the milking parlor, cheese making facilities and aging cave. One of the things we got to see is how they season their cheese curds. They use fresh-cut herbs and fresh spices. And the result is deliciousness. Simple curds turned into culinary works of art that will please any palate.

Braising mix from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Braising greens from Alm Hill Gardens are back in force these days, fully recovered from the early January deep freeze they got up in Whatcom County. See, they get that cold wind out of the Fraser River Valley that comes way down out of Northern Canada. Fortunately, though, winter veggies in the fields sprang back to life quickly, and now, we get to enjoy this tasty mix of kales, chards and collards.

Chicken (top) and duck eggs from Stokesberry Sustainable Farm. Photo copyright 2013 by Zachary D. Lyons.

We also visited Stokesberrry Sustainable Farm in Olympia during our Friday trip. We first got to visit their pastures where their cattle and Icelandic sheep graze on lush greens. Then, we headed to the main farm to see all the ducks and chickens quacking and clucking and wandering about freely. Lots of space. Lots of free air. Lots of mud… well, for the pigs, anyway. The egg-laying ducks (yes, there are different breeds of ducks and chickens — some lay eggs, some are used for meat) where rather comical, marching around their enclosure, quacking in unison. After all, they are flocking birds. Well, they lay these beautiful white eggs (above), that are wonderful, with rich, deeply yellow yolks. Yes, they do taste different than chicken eggs. Haven’t tried them before? Grab a dozen today!

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.

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, January 13th: Go Ballard Farmers Market! Go Seahawks!

Signed 12th Man flag. Photo courtesy Seattle Seahawks.

It’s a cold, sunny January day today, and while many will be glued to the boob tube… the one-eyed god… the idiot box… the nearest television, watching the Seahawks take on Atlanta for another shot at the 49ers and the Super Bowl, your Ballard Farmers Market will be open as it always is, come rain or shine, snow, wind or cold, more reliable than the Post Office, from 10 a.m.-3 p.m., just like it is every Sunday, year-round. But we understand that many a faithful Ballard Farmers Marketeer is going to be torn between the two events, or maybe you come from a house divided — between Market camp and Game camp (What, did you think I meant Seattle and Atlanta camps? As if…) — or maybe you are one that wants to figure out how to do both.

Good news! At least a dozen venues within one block of your Ballard Farmers Market, up and down Ballard Ave, will be airing the Game today. You can come down, have breakfast while watching the game, and shop the Market during halftime or after the Game. Or you can drop your Game crew at one of these venues, and you can enjoy the Market, and all the other neighboring shops, in peace! Because here in Ballard, we are all about inclusiveness, and that means accommodating Seahawks and Market fans alike. Venues showing the game include Ballard Smoke Shop Bar, Ballard Station Public House, Bastille, Conor Byrne, Flying Squirrel Pizza at Sunset Tavern, Hattie’s Hat, Kickin’ Boot, Lock & Keel, Matador, Shiku and Zayda Buddy’s. Many are opening early today.

Rutabagas from Nash’s Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

I loves me some rutabagas from Nash’s Organic Produce. A.k.a., Swedes, or as the Irish call them, turnips. These turnip cousins are much denser and have a deeper flavor, both sweet and earthy. They hold up in stews and soups where turnips turn to mush. They are great steamed and mashed with butter. They are a great addition to your long-braised meats, like brisket or corned beef. They make a nice addition to your root roast. Heck, they are even wonderful as veggie chips, fried or baked.

Taylor’s Gold Pears from Booth Canyon Orchards. Photo copyright 2013 by Zachary D. Lyons.

Booth Canyon Orchards still has lots of beautiful pears from this past fall’s harvest. They grow some stunning heirloom tree fruit in the beautiful Methow Valley, including these Taylor’s Gold pears, available now. Don’t let the cold air fool you. There is still plenty of great, local, nutritious deliciousness available at your Ballard Farmers Market!

Freshly harvested cultivated mushrooms from Sno-Valley Mushrooms. Photo copyright 2012 by Zachary D. Lyons.

Have you checked out our newest farm at your Ballard Farmers Market? Yup. Them’s mushrooms, alright. From Sno-Valley Mushrooms over in Duvall. Over the last year, they shifted from a very small producer to acquiring a state-of-the-art growing facility, and now they are producing these gorgeous shiitake, lion’s mane and blue oyster mushrooms fresh for us every week. Mushrooms like a controlled environment for optimum production, and that is exactly what they’ve got at Sno-Valley. Enjoy!

Potatoes from Colinwood Farms. Photo copyright 2012 by Zachary D. Lyons.

Colinwood Farms is another of those farms located in the rain shadow of the Olympic Mountains on the North Peninsula, a.k.a., the Banana Belt. That makes this their high season, while most farms are on winter hiatus. Sure, they’ve got lots of these lovely potatoes, but don’t let that limit your imagination. They also still have salad mix and braising mix, winter squash and lots of other goodies!

Pepper beet jelly from Gaia’s Natural Goods. Photo copyright 2013 by Zachary D. Lyons.

Do you like your jelly with a kick? Try Gaia’s Natural Goods pepper beet jelly. It is sweetened by their beets, with a nice kick of hot peppers — a perfect accompaniment to cheese and crackers, or as an accent to pork or other meats. They also have a nice variety of berry jams made from this past summer’s berry harvest, as well as their famous pickled beets, and the new addition, pickled carrots!

Fresh kombucha from CommuniTea. Photo copyright 2011 by Zachary D. Lyons.

Kombucha is made from brewing green tea, and then fermenting it using a “mother” of yeast and bacteria, much like how vinegar is made. It is thought to be healthful, and it is refreshing, with a lovely effervescence. It is also ever-so-slightly alcoholic from the fermenting process, so it is sold like beer, to those 21 and older. CommuniTea Kombucha, born right here in Ballard, makes some of the finest kombucha anywhere, or, if you want to try your own hand at making it, they’ll sell you a “mother” of your own.

The sampler gift box from Tiny’s Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Tiny’s Organic Produce has lots of great apples and pears available from fall’s harvest, including gala, honey crisp, pink lady and Mt. Fuji apples and D’Anjou pears, all organically-grown in their orchards in East Wenatchee. But did you know they also make preserves, dried fruit and applesauce, too? Yessir. Just down the hill from their farm is the little community of Rock Island, home of Pipitone Farms, and Tiny’s uses Pipitone’s kitchen to process their fruit at the peak of flavor and ripeness at harvest time, so that you can enjoy them on toast, in your lunch bag or with cottage cheese all winter long! You can get a nice sampling of them in one of these gift boxes (above).

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.

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.