Archive for the ‘What’s Hot?’ Category

Wednesday, October 1st Midweek Teaser: Local Tuna, Black Currants, Artisan Cheese, Wild Mushrooms & More!

October 1, 2014
Canned local albacore tuna in a variety of flavors from Fishing Vessel St. Jude at Ballard Farmers Market. Copyright Zachary D. Lyons.

Canned local albacore tuna in a variety of flavors from Fishing Vessel St. Jude at Ballard Farmers Market. Copyright Zachary D. Lyons.

As we enter October, we’ve decided to mix it up a little bit here at the blog for your Ballard Farmers Market. Instead of doing one epic post each Saturday evening, with a gagillion photos, we’re going to start splitting it up a bit, and to that end, we introduce a new midweek installment. It’s just a little something to stir your culinary imagination in the middle of the work week.

This coming Sunday is the first Sunday of the month, and that means a visit from Fishing Vessel St. Jude, with the finest canned and frozen albacore tuna you will find anywhere. It is sashimi grade and prized by top chefs all over Seattle. St. Jude catches younger albacore as they swim south toward tropical waters from the cold waters of the North Pacific, where they were born. Because of their youth, they are very low in accumulated heavy metals. Because they’ve been in cold water, they are very high in beneficial omega-fatty acids. And they are delicious!

Black currants from Booth Canyon Orchard at Ballard Farmers Market. Copyright Zachary D. Lyons.

Black currants from Booth Canyon Orchard at Ballard Farmers Market. Copyright Zachary D. Lyons.

We get asked a lot if anyone here at your Ballard Farmers Market grows currants. Finally, we can say, “yes!” Booth Canyon Orchard has these gorgeous black currants right now, but just for another week or two. So for your sauces, jams, pies, or whatever you like to do with them, stop by Booth Canyon this Sunday and get you some!

Cipollini onions from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Cipollini onions from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Cipollini onions from Port Townsend’s Colinwood Farm are the perfect compliment to many fall dishes. They cook down and caramelize into a sweet garnish to meats. They make wonderful pickled onions. They’re great in soups. They just plain have a beautiful flavor that is prized by chefs and Italians alike! (And in some cases, even by Italian chefs!)

Seastack cheese from Mt Townsend Creamery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Seastack cheese from Mt Townsend Creamery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Speaking of Port Townsend, it is also the home of Mt. Townsend Creamery, one of Washington’s many great artisan cheese makers. They are partnered with a family-owned dairy farm in Sequim, just to their west, that produces all of the milk for their cheeses. Their Seastack cheese (above) has won multiple awards nationally, and it is a lovely, soft-ripened cheese perfect with a fresh baguette from Tall Grass Bakery and a little dollop of ikura from Loki Fish.

Wild matsutake mushrooms from Foraged & Food Edibles at Ballard Farmers Market. Copyright Zachary D. Lyons.

Wild matsutake mushrooms from Foraged & Food Edibles at Ballard Farmers Market. Copyright Zachary D. Lyons.

Matsutake mushrooms grow wild on the slopes of our local volcanos. And Foraged & Found Edibles harvests them there and brings them to us. They are highly prized for Japanese and Chinese cuisine, but they certainly are not limited to it. And they are nutrient dense, perhaps more so than many other mushrooms.

Fresh spearmint from Children's Garden at Ballard Farmers Market. Copyright Zachary D. Lyons.

Fresh spearmint from Children’s Garden at Ballard Farmers Market. Copyright Zachary D. Lyons.

With the return of fall rains, the spearmint crop at Children’s Garden in Fall City has made a strong comeback. It is superb right now, waiting to perk up your water or tea, or to lay the foundation for amazing mojitos and juleps. It also opens up your senses, and is even said to help you breathe better at night. What’s not to love?

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, September 21st: Today We Enjoy One Last Official Day Of The Endless Summer Of 2014!

September 20, 2014
Ocra shelling beans from Alm Hill Gardens at Ballard Farmers Market. Copyright 2014 by Zachary D. Lyons.

Ocra shelling beans from Alm Hill Gardens at Ballard Farmers Market. Copyright 2014 by Zachary D. Lyons.

Orca beans from Alm Hill Gardens are one of those varieties of shelling beans that was developed in partnership with Washington State University in an effort to produce beans that would thrive in the climate of Western Washington. Alm Hill actually developed and named these right on their farm in Everson, Washington, a stone’s throw from the Canadian border. They are gorgeous, aren’t they? And they do look like Orcas. Alm Hill has a number of fresh shelling beans, both in the pod and shucked, right now. If you haven’t cooked with fresh shelling beans before, I highly recommend it. Mmm. Think of the soups, the salads, the sides… think of the succotash!

BTW, today there will be a major People’s Climate Action March in New York City, but you won’t have to hop a climate-deteriorating flight there to get in on the action. You can simply ride your bike or hop a bus to Downtown Seattle (check the People’s Climate Action site for event details on many marches globally). Now, why should you care? I mean, if global warming means we get more summers like this, we’re sitting pretty here in Seattle, right? Wrong! Do you love oysters? Because our spewing of massive amounts of carbon from fossil fuels into the atmosphere over the last 50 years has made Puget Sound so acidic that oysters are having to be spawned elsewhere and then planted in our oyster beds now. And the krill that our beloved local salmon feeds on are having even more trouble reproducing, which spells trouble for the salmon themselves. So, if you like to eat great local seafood, just for starters, then it’s time to care!

Asian pears from Tiny's Organic at Ballard Farmers Market. Copyright 2014 by Zachary D. Lyons.

Asian pears from Tiny’s Organic at Ballard Farmers Market. Copyright 2014 by Zachary D. Lyons.

These Asian pears from Tiny’s Organic may look like apples, but they are all pear. Now, I say that only to then tell you that they are really another fruit unto themselves in many ways. They have a flavor that is almost wine-like. The point is, they are wonderful, and you should get some.

Oh, and speaking of climate change, cooler temps will come this year… eventually. If you think you could use some help with your utilities this coming winter, be sure to stop by the Market Information Desk today to find out how Seattle Public Utilities can support you with their winter assistance program.

Fresh, Washington coastal red king salmon from Wilson Fish at Ballard Farmers Market. Copyright 2014 by Zachary D. Lyons.

Fresh, Washington coastal red king salmon from Wilson Fish at Ballard Farmers Market. Copyright 2014 by Zachary D. Lyons.

Today is the last day in 2014 for fresh Washington coastal king salmon from Wilson Fish at your Ballard Farmers Market. The Washington coastal fishing season closed earlier this week. Of course, next week, they will still have plenty of their amazing smoked salmon, as well as other fresh fish. But this is your last chance this year to get your fresh, truly local king salmon on!

Sweet corn from Nash's Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Sweet corn from Nash’s Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Nash’s Organic Produce is rocking the organic sweet corn right now with their biggest crop in years. You can help them by bringing lots of it home and making with it this recipe from Nash’s for corn salsa:
Corn Salsa

2 cups sliced, ripe tomatoes
2 cups fresh corn kernels
12 oz-can black beans, rinsed well, drained
4 green onions, sliced thin
1 or 2 green jalapeño, seeded, diced fine
1/2 bunch fresh cilantro, roughly chopped
1/2 lemon, juiced
1 fresh lime, juiced
3 Tbsp. olive oil
1/4 tsp. dried oregano
1/2 tsp. sugar
Salt and fresh ground black pepper to taste

Toss all ingredients in a large glass or stainless steel bowl to combine. Cover and refrigerate for at least 1 hour before serving. May be made up to 8 hours ahead. Toss well before serving.

Also, Nash’s encourages you to save the date for Clallam County Farm Day and their Fall Barn Dance and Farmland Fundraiser featuring Seattle sensation Spoonshine.  On Saturday, October 4th, Farm Day runs from 10 a.m. to 4 p.m., and Nash’s Community Potluck begins at 6 p.m., with the band starting at 7:30pm. Nash’s also has hay and straw available for your animal and mulching needs. Please contact Sid at the Nash’s Sales Desk at (360) 681-7458.
San Marzano paste tomatoes from Alvarez Organic Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

San Marzano paste tomatoes from Alvarez Organic Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

San Marzano paste tomatoes are the pride of Italy, growing near Naples in the fertile volcanic soils around Mount Vesuvius. So it is no wonder that they also thrive in the rich volcanic soils in the Yakima Valley of Eastern Washington at Alvarez Organic Farms. And in this epic year of the tomato, this is perhaps the best year we’ve ever had for these little treasures. They are a thick fleshed tomato with fewer seeds than a Roma tomato, and a robust flavor that makes them an ideal sauce tomato. If you ever wanted to can some sauce tomatoes, this is the year, and these are the tomatoes to can! They are great roasted and grilled, too.

Snow peas from Boistfort Valley Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Snow peas from Boistfort Valley Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Look kids! Snow peas are back at Boistfort Valley Farm! Yes, Boistfort as a late crop of snow peas they are harvesting now, right alongside their celery root and winter squash! See, when the summer lasts this long, you can squeeze extra plantings out of it. Enjoy!

Gluten-free brownies from Nuflours Gluten-Free Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Gluten-free brownies from Nuflours Gluten-Free Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

These gluten-free brownies from Nuflours Gluten-free Bakery are as good as they look. Seriously. If you require gluten-free baked goods, these will thrill you with the bakedliciousness you’ve been missing. Even if you don’t require gluten-free goods, you will still love these. And Nuflours uses all sorts of yummy local ingredients from local farmers in many of their goodies. Right now, their products feature produce from Hayton Farms, Kirsop Farm, Martin Family Orchards and Stoney Plains Organic Farm, to name a few.

Late summer flower bouquet from Pa Garden at Ballard Farmers Market. Copyright Zachary D. Lyons.

Late summer flower bouquet from Pa Garden at Ballard Farmers Market. Copyright Zachary D. Lyons.

Don’t forget to pick up a lovely bouquet of late summer flowers from Pa Garden today at your Ballard Farmers Market. These beautiful, local flowers are fresh, affordable, have a smaller carbon footprint, and come with the face of a local farmer, unlike the flowers from the Big Box store which come via airplane from places like Holland, Israel, South Africa and who knows where.

Organic fig brittle with almonds from Pete's Perfect Toffee at Ballard Farmers Market. Copyright Zachary D. Lyons.

Organic fig brittle with almonds from Pete’s Perfect Toffee at Ballard Farmers Market. Copyright Zachary D. Lyons.

Let’s end on something truly sweet today. This is the latest creation from Pete’s Perfect Toffeeorganic fig brittle with almonds. It’s delicious. And it has perfectly good for you things like figs and almonds in it, so you can enjoy it while justifying away any misplaced feelings of guilt.

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, August 17th: Raspberries Are Back, Bag-O-Fish Returns, Funky Eggplant, Perfect Potatoes & More!

August 16, 2014

Wilson Fish's Washington-coastal coho salmon. Copyright Zachary D. Lyons.

Wilson Fish’s Washington-coastal coho salmon. Copyright Zachary D. Lyons.

Hey kids! Bag O’ Fish returns today to your Ballard Farmers Market! Yes, this is the annual celebration of the Washington coastal Coho salmon fishery from Wilson Fish. Coho season on the coast is short, and Wilson catches them, cleans them, bags them, and offers them to you at a great price for a late summer feast!

Organic raspberries from Gaia's Harmony Farm. Copyright Zachary D. Lyons.

Organic raspberries from Gaia’s Harmony Farm. Copyright Zachary D. Lyons.

Organic raspberries are back today at your Ballard Farmers Market! After a brief hiatus, during which I’m guessing  they were catching their breath during this prolific year of berry production, the raspberry canes at Gaia’s Harmony Farm are once again bearing fruit for us to enjoy. Woohoo!!!

Purple Rain eggplant from Alvarez Organic Farms. Copyright Zachary D. Lyons.

Purple Rain eggplant from Alvarez Organic Farms. Copyright Zachary D. Lyons.

These princely beings are know as Purple Rain eggplant. They are just one of over a dozen varieties of eggplant grown by Alvarez Organic Farms. Eggplant comes in many shapes, sizes and colors, and more importantly, many textures, flavors and levels of bitterness which affects how you need to prepare them. These puppies do well being sliced ahead of time and then salted and allowed to sit for a bit to neutralize its bitterness and drawn out moisture. If you are cooking it in small pieces, the process time is reduced, of course.

Ginger Gold apples from Collins Family Orchards. Copyright Zachary D. Lyons.

Ginger Gold apples from Collins Family Orchards. Copyright Zachary D. Lyons.

Collins Family Orchards is rocking the Ginger Gold apples today at your Ballard Farmers Market. Ginger Golds are among the first apples we see each year here, and they are crisp, a bit tart, and make for fine apples crisps or just right off the core.

Sweet Snax carrots from One Leaf Farm. Copyright Zachary D. Lyons.

Sweet Snax carrots from One Leaf Farm. Copyright Zachary D. Lyons.

Meet Sweet Snax carrots from One Leaf Farm. Beautiful, aren’t they? They are sweet and crunchy and delicious. These are just the babies, as they are thinning their fields to allow the rest to grow even longer and bigger.

Flavor Heart pluots from Tiny's Organic. Copyright Zachary D. Lyons.

Flavor Heart pluots from Tiny’s Organic. Copyright Zachary D. Lyons.

Fruit names don’t get more blatantly obvious than Flavor Heart pluots.  I mean, just look at them. They are heart-shaped, they are packed with flavor, and they are pluots. Of course, they also have their romantic side, right? Sweet, juicy, and that whole heart-shaped business. Bottom line is, these organic beauties are delish, and you should beat a path to get some from Tiny’s Organic, while you can!

Rio Grande Russet potatoes from Olsen Farms. Copyright Zachary D. Lyons.

Rio Grande Russet potatoes from Olsen Farms. Copyright Zachary D. Lyons.

Sure, there are plenty of more colorful potatoes with sexier names, but there is just something about a russet potato that comforts the American soul. These little fellers are Rio Grande russet potatoes from Olsen Farms. They are, like any russet, a great baker, masher and chipper. They’re are nice on the grill, too!

5 Cheese Blend from Glendale Shepherd. Copyright Zachary D. Lyons.

5 Cheese Blend from Glendale Shepherd. Copyright Zachary D. Lyons.

Glendale Shepherd introduced its 5-Cheese Blend of shredded sheep cheeses last week at your Ballard Farmers Market, and it sold out in no time flat. I mean, think about it. Shreds of five of their most awesome sheep cheeses mixed together in one convenient package, ready for you to sprinkle on soups, salads, pizzas, pastas, sandwiches, eggs and more!

Basin 'R' Yellow sweet corn from Lyall Farms. Copyright Zachary D. Lyons.

Basin ‘R’ Yellow sweet corn from Lyall Farms. Copyright Zachary D. Lyons.

The sweet corn just keeps on rolling this summer. This is Basin ‘R’ Yellow sweet corn from Lyall Farms. This is one of those super-sweet varieties with big kernels, and even bigger ears that will feed two. It is a corn developed to thrive in the Columbia Basin, and that it does!

Some of the hard cider lineup at Finnriver Farm & Cidery. Copyright Zachary D. Lyons.

Some of the hard cider lineup at Finnriver Farm & Cidery. Copyright Zachary D. Lyons.

I had the good fortune to visit Finnriver Farm & Cidery on Thursday. They were busy bottling many bottles of their hard ciders and berry cordials. Indeed, their production has grown significantly since I last visited several years ago, and no wonder. Their products are excellent, and demand is high. And yet, they still produce it all right on their farm, supplementing their fruit with fruit from neighbor farms in the fertile valley around Chimacum. Stop by for a sample today, and then stock up for these last weeks of summer!

Kale, zucchini & collard chips from House of the Sun. Copyright Zachary D. Lyons.

Kale, zucchini & collard chips from House of the Sun. Copyright Zachary D. Lyons.

Has it been a while since you got your kale chips on with House of the Sun raw & vegan foods? Sheesh. You are missing out on the ultimate, guilt-free snack food! It is dried instead of fried or baked, it is made with ingredients from right here at your Ballard Farmers Market, and it is totally satisfying. Better yet, it makes for a great, lightweight trail snack for hiking. Enjoy!

Beefsteak tomatoes from Alm Hill Gardens. Copyright Zachary D. Lyons.

Beefsteak tomatoes from Alm Hill Gardens. Copyright Zachary D. Lyons.

Alm Hill Gardens is up to its earlobes in organic beefsteak tomatoes this summer. So get in on the action of the most prolific tomato season in recent memory. Make that BLT. Get your salad feeling complete. Make soup, salsa, whatever. Just don’t let this summer go by with enjoying the tomatoliciousness, cuz it will bum you out in January when you get served a lame tomato somewhere.

Chile peppers from Boistfort Valley Farm. Copyright Zachary D. Lyons.

Chile peppers from Boistfort Valley Farm. Copyright Zachary D. Lyons.

And hows about some chile peppers from, wait for it, Boistfort Valley Farm? Bet you didn’t see that coming, did you? But because it has been so hot and so dry in Western Washington this summer, even the peppers on this side of the mountains are rip-roaring hot and delicious. Yay!

Cinnamon rolls from Tall Grass Bakery. Copyright Zachary D. Lyons.

Cinnamon rolls from Tall Grass Bakery. Copyright Zachary D. Lyons.

Finally, though I finish off this week’s epistle with cinnamon rolls from Tall Grass Bakery, I recommend that you start your Sunday with one… or two. They are sweet and chewy and de-lish. But if you can’t get down to your Ballard Farmers Market for breakfast, then come get one for an afternoon snack, for dessert tonight, or for breakfast tomorrow. We won’t judge you.

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 29th: Independence Day Deliciousness: Your Ballard Farmers Market Chants, “U.S.A.! U.S.A.!”

June 28, 2014
Smoked salmon from Wilson Fish. Photo copyright 2009 by Zachary D. Lyons.

Smoked salmon from Wilson Fish. Photo copyright 2009 by Zachary D. Lyons.

Next Friday is Independence Day, July 4th, the birthday of our nation and it’s grand experiment with democracy. It’s the day John Adams and Thomas Jefferson predicted would be celebrated for generations to come with fireworks and revelry, and it is the day they both left this world. And as much as many of us disagree openly with the various courses taken in the name of our homeland, and even the bastardization of the term “homeland” itself, July 4th is still the day we all take pause and celebrate the very fact that we can disagree with each other openly. And to do so, you’ll need plenty of goodies from the local farmers, fishers, ranchers and food artisans here at your Ballard Farmers Market, a place that celebrates freedom every Sunday! You’ll need some of this freshly smoked Washington king salmon from Wilson Fish, for instance. It is easy to take camping with you, or to Gasworks Park or Lake Washington to watch fireworks, without even having to worry about making a fire, and it is amazing!

Hey kids, while you plan to celebrate America this week, please take a moment and recognize our 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. It’s easy. You already do it at home every day. Your understanding and cooperation are appreciated.

Red, white and blue new potatoes from Colinwood Farm. Photo copyright 2013 by Zachary D. Lyons.

Red, white and blue new potatoes from Colinwood Farm. Photo copyright 2013 by Zachary D. Lyons.

And just in time for getting your potato salad on for the 4th, Colinwood Farm has these lovely red, white & blue new potatoes freshly dug from their Port Townsend fields. Just think how we can wow everyone at the barbecue this week with our red, white and blue potato salad! New potatoes should be eaten quickly, and at this size, they are also great wrapped in foil with some butter and herbs and tossed on the barby.

Sugar Time peaches from Collins Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

Sugar Time peaches from Collins Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

Look kids! Peaches! Yes, these are Sugar Time peaches from Collins Family Orchards. They are the earliest peach to ripen in their orchards. Sweet and juicy, you must give them a try this week. And let me explain why. See, there are many, many varieties of peaches, and this time of year, our orchardists begin to bring in a different variety every week. Works the same way for strawberries, but it is harder for you to notice the difference. But with peaches, they vary dramatically in shape, size, color, sweetness and whether or not they release easily from their stones (“free stone”), which makes them a lot easier to cook with. In other words, enjoy the Sugar Time peaches from Collins now, because who knows if they’ll be around next time, right? But hey, at least you know you’ll be able to look forward to trying an entirely new peach then.

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

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

You know what goes great with peaches? Basil! I kid you not. Just give the basil a nice chiffonade, sprinkle it over some slices or wedges of peach, and drizzle with a simple syrup, or even some balsamic vinegar, for a simple, yet elegant dessert or starter. You can get fresh, organic basilThai basil, lemon basil and purple basil today from Alvarez Organic Farms. And here is a vital storage tip: never refrigerate basil. Instead, place dry basil leaves (not damp) into a plastic produce bag, inflate the bag like a balloon, and tie it shut. Your basil will stay fresh right on your kitchen counter, at room temperature, for up to a week!

Tomcot apricots from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

Tomcot apricots from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

Also new this week are these gorgeous, juicy and flavorful Tomcot apricots from our friends at Lyall Farms. Grown in the warm sunshine of their orchards in the Columbia River Gorge, just south of the I-90 bridge at Vantage, these apricots are an all too short-lived joy of summer, so enjoy them while you can!

English shelling peas from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

English shelling peas from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

Ah, English shelling peas, from Alm Hill Gardens. This time of year, I get lots and lots of them, shuck them, then freeze them for use in the winter. No blanching required. Just sturdy one-pint freezer bags, which I then put inside a larger one-gallon freezer bag, for extra protection. Of course, I do need to get extras, so I can enjoy them now. I like to sit on my deck in my Adirondack chair with a bag of them, eating them right out of the pod. But one of my favorite ways to enjoy them is to toss them with some pappardelle from Pasteria Lucchese and some smoked salmon, garnished with just a bit of freshly-grated cheese. The trick is to drop the peas in the pot with the pasta about 30 seconds before it is done, then drain both, and then toss them with the smoked salmon and some olive oil in a warm skillet. As Samuelle Lucchese would say, “Done!”

Montmorency pie cherries from ACMA Mission Orchards. Photo copyright 2014 by Zachary D. Lyons.

Montmorency pie cherries from ACMA Mission Orchards. Photo copyright 2014 by Zachary D. Lyons.

Looking for pie cherries? Well, their short window of availability is now open. These are organic Montmorency pie cherries from ACMA Mission Orchards. Pie cherries are sour, lending themselves well to the addition of sugar in pies, for canning, or for curing for use in cocktails. If you are looking for pie cherries, and you know who you are, now’s the time! You’ve got maybe another week or two. Maybe.

Green beans from Magana Farms. Photo copyright 2012 by Zachary D. Lyons.

Green beans from Magana Farms. Photo copyright 2012 by Zachary D. Lyons.

Yay! Green beans! Seriously, can you remember a year when we had so many different crops come in so early? We were asking this very question this time last year, and yet this year’s crops are arriving even earlier! These green beans are from Magana Farms.

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

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

How about some organic salmon raspberries from Gaia’s Harmony Farm? They are delicious as they are beautiful, and they’re a nice compliment to Gaia’s amazing organic strawberries and red raspberries. And have you tried one of their chocolate-covered strawberries yet? Yummers!

Sprouting broccoli from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

Sprouting broccoli from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

This lovely sprouting broccoli from One Leaf Farm is wonderful on the grill, alongside some of their tender, young fava beans and whatever else you plan to grill. Just oil it down, grill until just tender, and hit it with a nice finishing salt and some freshly ground pepper. One Leaf also has some spectacular carrots this week — sweet and crunchy. You’ll need twice what you think you’ll need, cuz you’ll be eating them on the way home from the Market!

Fresh organic chickens from Stokesberry Sustainable Farm. Photo copyright 2014 by Zachary D. Lyons.

Fresh organic chickens from Stokesberry Sustainable Farm. Photo copyright 2014 by Zachary D. Lyons.

Nothing says Independence Day like a certified organic fresh chicken from Stokesberry Sustainable Farm on the barby with a can of beer up its bum. Or, butterfly it, marinate it, then grill it flat with a brick on top to make quick, delicious work of it.

Blueberries from Sidhu Farms. Photo copyright 2013 by Zachary D. Lyons.

Blueberries from Sidhu Farms. Photo copyright 2013 by Zachary D. Lyons.

Our friends at Sidhu Farms tell us they will have lots and lots of these wonderful blueberries today at your Ballard Farmers Market. See, they couldn’t pick them on Friday due to rain, so that means all to more for us today! Get a flat for blueberry cobbler, another for blueberry pancakes for camping, or for Saturday brunch after the 4th or for mixing with your oatmeal, and a third to freeze for winter. Freezing them is easy. Give them a quick wash, dry them thoroughly by dumping them on top of paper towels in a baking dish and rolling them around for a while, and then remove the paper towel and slide the baking dish into the freezer with the berries in a single layer. They’ll be frozen in 30-60 minutes. When they are, loosen them from the dish and pour them into a one-gallon freezer bag, then start the process over again with the next batch.

Sesame loaf (left) and whole grain sandwich bread from d:floured gluten-free bakery. Photo copyright 2013 by Zachary D. Lyons.

Sesame loaf (left) and whole grain sandwich bread from nuflours gluten-free bakery. Photo copyright 2013 by Zachary D. Lyons.

Looking for great sandwich bread, but you are allergic to gluten? Never fear! nuflours gluten-free bakery has you covered! This stuff is moist, chewing, slices well, and it is delicious. It will make you fall in love with bread all over again.

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

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

With July 4th just next Friday, whether you will be firing up the barby and watching the fireworks from your rooftop deck, or fleeing the big city in favor of camping in some peaceful forest, you’ll want some of these incredible pork chops from Olsen Farms for the grill. These are likely the best pork chops you have ever tasted — beautifully marbled and full of flavor. In fact, they are featured on the menus of restaurants all over town, like Le Petit Cochon on Fremont Avenue. Of course, they’ve got beef steakssausageshamburger meat and other goodies for the grill, too.

The Pete behind Pete's Perfect Toffee. Photo copyright 2013 by Zachary D. Lyons.

The Pete behind Pete’s Perfect Toffee. Photo copyright 2013 by Zachary D. Lyons.

Why is this guy smiling? Because this is Pete… the “Pete” behind Pete’s Perfect Toffee. He’s got a pretty sweet job, making toffeebrittle and fudge for all of us here at your Ballard Farmers Market. Stop by, try a sample or three, and then load up on the sweetness for this big holiday week!

Dylan Knutsen of Loki Fish doing quality control. Photo copyright 2014 by Zachary D. Lyons.

Dylan Knutson of Loki Fish doing quality control. Photo copyright 2014 by Zachary D. Lyons.

Don’t get too close to Loki Fish‘s Dylan Knutson while he’s doing “quality control” one of their new entrees, or you might lose a finger. The good folks at Loki tell us, “We’ll be debuting a new entree this Sunday at the Ballard Farmers Market: The Loki Special, featuring a fresh sockeye fillet, cucumber, mint and emmer salad, shallot vinaigrette dressing, and fennel yogurt sauce. Supplies will be limited, don’t sleep in!” (Hey Dylan, what that last bit a jab at me?!) Oh, and Loki has lots of fresh Alaskan KingCoho and Sockeye salmon right now, too!

Refillable bottles (left) from Wilridge Winery. Photo copyright 2013 by Zachary D. Lyons.

Refillable bottles (left) from Wilridge Winery. Photo copyright 2013 by Zachary D. Lyons.

Don’t forget to get a couple of bottles of wine from your friendly Madrona neighborhood winery, Wilridge Winery, for those parties next week. They offer great table wines in an economical 1.5 liter bottle, and best of all, they are refillable! Just bring the empties back next time and swap them for full ones.

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.


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