Posts Tagged ‘beef’

Sunday, July 27th: Alien Stone Fruit, Ginormous Fish, Spectacular Leaves, Onions You Can Eat Like Apples, Snow Peas Of A Different Color & Something For The Cave Man In All Of Us!

July 26, 2014
Donut peaches from Collins Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

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

These other-worldly looking donut peaches from Collins Family Orchards are one of my favorite stone fruits. And considering that there are literally hundreds of different stone fruits — indeed, dozens of different peaches — that’s saying something! They get their unusual shape from their tiny stone, and because this is a free-stone variety, its flesh separates from the stone very easily, making it an easy eater, and an easy peach to cook with. Donut peaches are sweet and juicy, yet tend to be small enough that they are easy to eat. And while they will dribble on your shirt with the best of peaches, they are perhaps the least sloppy of peaches. Try one today!

Huge king salmon from Wilson Fish. Photo copyright 2014 by Zachary D. Lyons.

Huge king salmon from Wilson Fish. Photo copyright 2014 by Zachary D. Lyons.

The boys at Wilson Fish have been having a tremendous season catching fish off the Washington coast. These are whole king salmon, weighing in at more than 25 pounds each! That’s some big king salmon, but it is by no means the biggest one they’ve caught. The result is big, beautiful fillets and whole fish that will feed a small army. Do not miss out on this season of wild Washington salmon!

Rainbow chard from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

Rainbow chard from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

Talk about stunning colors, I cannot recall a year in which chard has been so colorful. Indeed, in a year in which most crops are thriving, chard stands out. The harvests of chard throughout Western Washington in 2014 have been nothing short of epic, which big, beautiful, delicious leaves that will just plain make you smile. These particular marvels of nature come from our friends at One Leaf Farm.

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

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

These sweet onions from Alvarez Organic Farms are the stuff of legend. They are from Walla Walla sweet onion seed, but we call them “sweet onions,” without adding “Walla Walla” in front, because the name, “Walla Walla sweet onion,” is protected by a federal USDA Marketing Order, only to be used for onions grown within a 50-mile radius around Walla Walla. Never the less, Alvarez grows them just outside that range, in much the same hot, dry conditions that result in an onion you can eat like an apple! They’re that sweet.

Heirloom snow pears from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

Heirloom snow pears from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

These beautiful snow peas are from Alm Hill Gardens. The yellow ones are an heirloom variety with its roots in India, whereas the purple ones are a relatively new variety, bred over the last three decades. See, purple is a new color for snow peas entirely. Both are sweet and crunchy, and excellent quickly sauteed as a side dish.

Beef rib chop from Sea Breeze Farm. Photo copyright 2011 by Zachary D. Lyons.

Beef rib chop from Sea Breeze Farm. Photo copyright 2011 by Zachary D. Lyons.

To be honest, I haven’t the foggiest idea if Sea Breeze Farm will have any of these Flintstone-esque beef rib chops today, but that’s neither here nor there. That’s because pretty much anything they’ve got in the case today — and their case does vary, a la “it’s a farmers market, folks,” every week — is going to be really tasty, and from happy animals raised by people you know, because those people are the ones standing directly behind the case. Heck, I had some beef tongue and some duck breast from them this past week that were almost transcendental. So grab a chop, a roast, a bird, some charcuterie or a few links, and reconnect with your inner Fred.

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.

In case you haven’t noticed, Propolis Brewing, from Port Townsend, is all about the seasonal ales. That means that their ales change every month or two to feature the flavors of the season. And today is new release day! Yes, Propolis has informed us that they’ll be releasing their first Washington State award-winning Ale, “Litha,” a Chamomile Saison, as well as a new Spruce Saison & Birch Ale today at your Ballard Farmers Market! Woohoo!

Sweetheart cherries from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

Sweetheart cherries from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

When Lyall Farms starts bringing in the sweetheart cherries, we know that cherry season is beginning to wind down, because they are the latest cherry variety. So if you haven’t taken the opportunity to enjoy the outstanding cherries that 2014 has produced, do so now, while you still have the chance!

Hericot vert green beans from Stoney Plains Organic Farm. Photo copyright 2013 by Zachary D. Lyons.

Hericot vert green beans from Stoney Plains Organic Farm. Photo copyright 2013 by Zachary D. Lyons.

Hericot vert green beans are not only redundantly named, they are the most delicate of green beans — thin and tender — and they just beg to be sautéed with some good bacon and some pearl onions. Stoney Plains Organic Farm has lots of them today, along with at least four other varieties of green beans. Yeah, baby!

Tomatoes from Colinwood Farm. Photo copyright 2014 by Zachary D. Lyons.

Tomatoes from Colinwood Farm. Photo copyright 2014 by Zachary D. Lyons.

Colinwood Farm is cranking out lots of tomatoliciousness right now. Just look at this veritable potpourri of tomatoes in this basket. Big ones. Little ones. Sweet ones. Orange ones. Round ones and wrinkly ones. 2014 is shaping up to be a barnburner when it comes to maters. Don’t waste your time with those tasteless things at the Big Box store when you can get some of these freshly harvested, vine-ripened beauties.

Detroit beets from Nash's Organic Farm. Photo copyright 2014 by Zachary D. Lyons.

Detroit beets from Nash’s Organic Farm. Photo copyright 2014 by Zachary D. Lyons.

This gorgeous shot of Detroit red beets sporting spectacular beet greens from Nash’s Organic Produce serve as a reminder to us all that when you buy a bunch of these sweet, earthy roots, you are actually getting two dishes for the price of one! Roast, grill, steam, pickle or shred the roots, and then use the greens as you would chard. Don’t go wasting perfectly delicious food by tossing those greens!

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

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

Our farmers are producing more eggs than ever it seems, which means that your chances of getting some at your Ballard Farmers Market are better than ever. Just check out these certified organic chicken and duck eggs from Stokesberry Sustainable Farm, for instance. Laid by happy birds that get to run around and get plenty of fresh air, they are way better than anything you’ll find in a Big Box store. In fact. those duck eggs are the only eggs Seahawks quarterback Russell Wilson will eat! Yes, Stokesberry supplies both the Seahawks and the Sounders with poultry and eggs. And hey, both teams are at the top of their leagues. What can these eggs do for you? Well, if you want to find out, don’t come tooling into the Market at 2:45 p.m. looking for them. I said our farmers have more eggs. I didn’t say they have an endless supply of them!

Victor Jensen in the aging room at Golden Glen Creamery. Photo copyright by Mandy Alderink, courtesy of Golden Glen Creamery.

Victor Jensen in the aging room at Golden Glen Creamery. Photo copyright by Mandy Alderink, courtesy of Golden Glen Creamery.

The Jensens of Golden Glen Creamery have been making gouda and cheddar cheeses up on their dairy farm in Bow for generations. See, when all the Dutch settlers came to the Skagit Valley to grow tulips, someone had to make cheese for them, right? Enjoy a taste of Washington’s history with some their fine cheeses today!

Chesnok Red garlic from Jarvis Family Garlic Farm. Photo copyright 2014 by Zachary D. Lyons.

Chesnok Red garlic from Jarvis Family Garlic Farm. Photo copyright 2014 by Zachary D. Lyons.

It is time to get your garlic on, folks. Whether you be sautéing some greens, cooking a roast, making pickles, or whatever you might need it for, Jarvis Family Garlic Farm has the right variety of garlic for you, from mild to wild. They grow it over in Clallam County, on the North Olympic Peninsula, where the rain shadow of the Olympic Mountains means their soil is not so wet as most other parts of Western Washington. That makes for great growing conditions for garlic, and we are the beneficiaries!

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

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

Moist, chewy, with little explosions of salty oliveliciousness throughout, you will adore this kalamata olive bread from Snohomish Bakery. It is just one of a dozen or so varieties of artisan breads they bake. Stop by for some to compliment your Sunday night supper today!

Tamarind-Ginger, Lemon-Lavender and Blueberry-Basil fresh sodas from Soda Jerk Soda. Photo copyright 2014 by Zachary D. Lyons.

Tamarind-Ginger, Lemon-Lavender and Blueberry-Basil fresh sodas from Soda Jerk Soda. Photo copyright 2014 by Zachary D. Lyons.

Finally, how about some fresh sodas from Soda Jerk Soda. Check out their current selection of flavors, including Tamarind-Ginger, Lemon-Lavender and the oh, so localicious Blueberry-Basil. And remember, their cups and their straws are compostable. When you go to dispose of them, please take a moment to recognize our green composting and blue recycling waste receptacles throughout your Ballard Farmers Market, and please make an effort to put your cup in the correct receptacle. Each receptacle 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.

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, July 20th: Melons, More Corn, Heirloom Tomatoes, Nectarcots & More!

July 19, 2014
Yellow Doll watermelons from Lyall Farms. Photo copyright 2011 by Zachary D. Lyons.

Yellow Doll watermelons from Lyall Farms. Photo copyright 2011 by Zachary D. Lyons.

Just when you thought this summer couldn’t get any more amazing, Lyall Farms brings the first melons of the season to your Ballard Farmers Market! These are Yellow Doll watermelons, and this is the earliest we’ve ever seen them here, by more than two full weeks. Wow. They also have more traditional red watermelons, sweet, juicy and ripe, and ready for you to devour.

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

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

Woohoo! The tomatoes from One Leaf Farm are coming in early, and with a vengeance! Four varieties so far, and more to come. Besides the sungold and heirloom cherries, above left, they’ve got Black Krim and Paul Robeson, above right. They are so ripe and juicy and delicious. While I’ve been devouring sungolds straight out of the container and in salads for a week now, last Thursday, I enjoyed some of the Black Krims simply with some salt and some mayo. Not highbrow, just classic.

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

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

More sweet corn has arrived this week. This is certified organic sweet corn from Alvarez Organic Farms, and because I care, I have already done some serious quality control testing on it, and I can assure you, it is awesome!

Here is a tip for chosing corn: instead of pulling open the top to see if it is filled out, simply run your thumb over the outside of the husk. You can easily feel the mature kernels inside. See, when you actually tear the corn open, you are actually ruining it either for yourself or the next person, because the minute you do that, all the delicious sugars in it that make it so sweet begin to turn to starch. So please, never tear open the husk to examine it before you buy it. If you need help choosing the best ears, just ask. Our farmers are more than happy to lend you a hand.

Nectarcots from Collins Family Orchards. Photo copyright 2012 by Zachary D. Lyons.

Nectarcots from Collins Family Orchards. Photo copyright 2012 by Zachary D. Lyons.

These are nectarcots, from Collins Family Orchards, and as the name suggests, they are a cross betwixt nectarines and apricots. And of all the various stone fruit hybrids, I’d say these guys might be the most difficult to pick out their genetic lineage without us telling you. They kinda look like a yellow-orange plum, and they taste super sweet and are super juicy. They don’t have the fuzzy exterior of the apricot, or its deep flavor, and they don’t have that texture that nectarines have. It is as if somehow, someone was able to cross them and get them to contribute their best flavor notes while giving them the texture of a plum and the sturdiness of a pluot. Bottom line is, they are amazing, but they’re only around for a few weeks, so don’t you dare miss them!

Baby summer squash from Growing Things Farm. Photo copyright 2014 by Zachary D. Lyons.

Baby summer squash from Growing Things Farm. Photo copyright 2014 by Zachary D. Lyons.

Every summer, Growing Things Farm brings the most beautiful summer squash to your Ballard Farmers Market. In fact, they size it for you, so that it is easy for you to pick out the perfect sized squash for your plans. Like these baby summer squash that are perfect for a quick sauté or grilling.

Spartans blueberries from Whitehorse Meadows Blueberry Farm. Photo copyright 2014 by Zachary D. Lyons.

Spartans blueberries from Whitehorse Meadows Blueberry Farm. Photo copyright 2014 by Zachary D. Lyons.

We welcome the return of Whitehorse Meadows Blueberry Farm from northern Snohomish County today. They grow some extraordinary organic blueberries, including these SpartansJerseys and Rubels, a close cousin to the wild mountain blueberries on Northern New England and Maritime Canada. Whitehorse Meadows is actually located several miles east of Oso, on the far side of the slide zone on SR 530, which recently reopened. We imagine they’ll be thrilled to be able to get out and see us again, so let’s give them a big welcome back today!

Sweet onions from Stoney Plains Organic Farm. Photo copyright 2014 by Zachary D. Lyons.

Sweet onions from Stoney Plains Organic Farm. Photo copyright 2014 by Zachary D. Lyons.

It has been a bit of a tough year for sweet onions so far — kinda surprising given how good it’s been for just about everything else. But we finally have some seasoned sweet onions for you at your Ballard Farmers Market. These are from Stoney Plains Organic Farm. These sweet onions are from Walla Walla sweet onion seed, but we call them “sweet onions,” without adding “Walla Walla” in front, because the name, “Walla Walla sweet onion,” is protected by a federal USDA Marketing Order, only to be used for onions grown within a 50-mile radius around Walla Walla. Still, these are plenty sweet.

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

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

Here’s another of those cool hybrid stone fruits: Flavor Supreme pluots from Tiny’s Organic. Remember, pluots are genetically 70% plum and 30% apricot, but they definitely favor plums in structure and appearance… well, except that pluots come in an extraordinary diversity of colors, flavors and sizes. For instance, Flavor Supremes have a greenish-red skin, but a deep red flesh (see above). And they are fantastic. Enjoy!

Pink turnips from Boistfort Valley Farm. Photo copyright 2014 by Zachary D. Lyons.

Pink turnips from Boistfort Valley Farm. Photo copyright 2014 by Zachary D. Lyons.

Gorgeous pink turnips from Boistfort Valley Farm are a close cousin to some of the other Asian turnip varieties we see here at your Ballard Farmers Market, only these guys are just a bit more flamboyant. And they taste good, too!

All beef hot dogs from Skagit River Ranch. Photo copyright 2013 by Zachary D. Lyons.

All beef hot dogs from Skagit River Ranch. Photo copyright 2013 by Zachary D. Lyons.

Do you have a hankering for a good all-beef hot dog, but you fear what’s in it, where it was made and how the animals used in it were treated? Well, be afraid no more! These uncured beef franks are from Skagit River Ranch. That means the cattle were grass-fed on lush pastures, treated well, raised organically, and processed with respect. It also means that they are delicious!

Chinese spinach from Children's Garden. Photo copyright 2011 by Zachary D. Lyons.

Chinese spinach from Children’s Garden. Photo copyright 2011 by Zachary D. Lyons.

You may have heard me refer to Treviso radicchio as the second most beautiful vegetable on earth and wondered to yourself, “what is the most beautiful vegetable on earth, then?” This is! Meet Chinese spinach from Children’s Garden. It is only grown by two farms at your Ballard Farmers Market, both Hmong, and the last two summers have been kind of hostile to it, so we haven’t really seen much of it since 2011. It can be simply sautéed with some garlic. Or you can just invite your friends over to sit and look at it.

Cauliflower from Summer Run Farm. Photo copyright 2011 by Zachary D. Lyons.

Cauliflower from Summer Run Farm. Photo copyright 2011 by Zachary D. Lyons.

Your Ballard Farmers Market is loaded with lots of heirloom and exotic crops grown by adventurous farmers. But what Summer Run Farm specializes in is growing lovely organic produce standards — the stuff you could find at the Big Box store, but that would pale by comparison to Summer Run’s. Like this cauliflower. Sweet and crunchy, and wonderful roasted, made into soup, dipped in hummus or cocktail sauce, or however you enjoy it best.

Slicing cucumbers from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

Slicing cucumbers from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

There’s nothing like a cucumber to cool you off during the hot days of summer, a phrase we don’t get to say too often. But this year is one for the record books, so let’s get our cucumber salads on, people. Let’s crank out some cucumber sandwiches. Let’s add it to our ice water and make cocktails and gazpacho out of it. They babies are from Alm Hill Gardens. Pick some up today at your Ballard Farmers Market!

Bell peppers from Colinwood Farm. Photo copyright 2014 by Zachary D. Lyons.

Bell peppers from Colinwood Farm. Photo copyright 2014 by Zachary D. Lyons.

These bell peppers from Colinwood Farm are so fragrant that they seem to steal the show for your olfactory glands as you examine the farm’s tables. Pep up your salads, stuff some, or throw them on the barby. This is going to be a phenomenal year for peppers!

Artisan breads from Tall Grass Bakery. Photo copyright 2013 by Zachary D. Lyons.

Artisan breads from Tall Grass Bakery. Photo copyright 2013 by Zachary D. Lyons.

Don’t forget to grab a loaf or two of artisan bread from Tall Grass Bakery today. They have a wonderful selection, from deep, dark pumpernickel, to chewy, moist Baker Street sourdough, to earthy, sweet oat and honey and challah that will complete your sabbath meal or make for amazing French toast on Saturday morning.

Spicy whole dill pickles from Purdy Pickle. Photo copyright 2014 by Zachary D. Lyons.

Spicy whole dill pickles from Purdy Pickle. Photo copyright 2014 by Zachary D. Lyons.

Let’s finish off this week’s epistle with this brand-spanking-new release of spicy whole dill pickles from Purdy Pickle. You can’t get these year-round from Purdy, because they are using local ingredients when they are at their peak of freshness. And that means, when they run out, they run out. Lucky for us, this is a very early year for local pickling cukes, so Purdy should be able to put up quite a few jar. But don’t let that cause you to hesitate. Get your pickle on now!

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 22nd: Happy Summer Solstice! We Bring You Alaskan Salmon, Blueberries, Shunkyo Radishes, 8 Kinds of Summer Squash, A New Bakery & So Much More!

June 21, 2014
Fresh pink salmon from Loki Fish. Photo copyright 2013 by Zachary D. Lyons.

Fresh pink salmon from Loki Fish. Photo copyright 2013 by Zachary D. Lyons.

Happy Solstice everyone! Yes, today is the first full day of summer! Woohoo! The sun will be up for 16 hours today, with an additional hour of daylight tacked on either side. It’s these spectacular long days that keep us going all winter long, so let’s celebrate. And to get summer started, Loki Fish began catching wild Alaskan salmon this past week, and they will have lots of fresh salmon today at your Ballard Farmers Market! We expect them to have SockeyeCohoPink and Keta today, and possibly even some King. They’ll have fillets and whole fish for you, ready for the grill or smoker.

Raspberries, blueberries, blackberries & strawberries from Sidhu Farms. Photo copyright 2010 by Zachary D. Lyons.

Raspberries, blueberries, blackberries & strawberries from Sidhu Farms. Photo copyright 2010 by Zachary D. Lyons.

Holy Berry Cobbler, Batman! Sidhu Farms has raspberriesblueberriesblackberries and strawberries already, and it is still June! All I can say is, wow. This year continues to amaze. So while we begin our slow, steady, six-month long descent into darkness today, let us remember to enjoy all that these long, sunny, warm days have to offer. And heck… start freezing these berries today! You and yours will enjoy them all winter long!

Collard greens from Growing Things Farm. Photo copyright 2014 by Zachary D. Lyons.

Collard greens from Growing Things Farm. Photo copyright 2014 by Zachary D. Lyons.

Take a gander at these gorgeous collard greens from Growing Things Farm. Do you eat collard greens? No? Why not? Do you associate them with the kind that is cooked to death with ham hocks in the South? Mind you, I enjoy those as much as the next person, but that ain’t how we roll here in the Northwet. Our collards are so sweet and tender, they are best simply sautéed with some garlic, bacon and a little salt and pepper until just wilted. Toss the stems in first, so they get tender. They make a great side dish to a nice grilled steak, or they can be the centerpiece of your meal. And collard greens are one of the most nutrient dense vegetables you’ll find around here!

Pomodoro bread from Snohomish Bakery. Photo courtesy Snohomish Bakery.

Pomodoro bread from Snohomish Bakery. Photo courtesy Snohomish Bakery.

As you may have noticed, we’ve been one bakery down since the end of May. Well, not anymore! Please welcome Snohomish Bakery, from — you guessed it — Snohomish. They offer a large variety of great artisan breads, including this Pomodoro loaf, which they describe thusly: “A finishing salt takes the flavor of this already-packed savory bread to a whole other level. Ideal for sun-dried tomato and  rosemary lovers!” They also offer a number of other fun savory baked goods and croissants. We are excited to add them to our vendor lineup!

Organic strawberries from Stoney Plains Organic Farm. Photo copyright 2014 by Zachary D. Lyons.

Organic strawberries from Stoney Plains Organic Farm. Photo copyright 2014 by Zachary D. Lyons.

Stoney Plains Organic Farm has great organic strawberries for you this week. And that’s especially good to know, since we’re experiencing a little bit of a dip in our strawberry supply this week. They also have lots and lots of greens available right now.

Fresh spearmint from Children's Garden. Photo copyright 2014 by Zachary D. Lyons.

Fresh spearmint from Children’s Garden. Photo copyright 2014 by Zachary D. Lyons.

Summertime means that you need mint! Lots of mint. For desserts, cocktails, salads, proteins… pretty much everything, really. Children’s Gardens grows some beautiful mint, including chocolate mint, and this spearmint. Me? I just like crunching up some of the leaves and putting it in my water glass.

Saskatoon berries from Foraged & Found Edibles. Photo copyright 2010 by Zachary D. Lyons.

Saskatoon berries from Foraged & Found Edibles. Photo copyright 2010 by Zachary D. Lyons.

Look, kids! Even the wild berries are early this year! These are wild Saskatoon berries from Foraged & Found Edibles. Native to the Pacific Northwest, Western Canada, the Rockies and the North Central U.S., they are nutrient-dense and mighty tasty. Oh, and Foraged & Found has lots of grey morel mushrooms today, too!

Fennel from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

Fennel from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

Fennel has arrived at Alm Hill Gardens. This sweet, licorice-y, bulbous weed is so versatile. Use the leafy fronds in salads or on fish. Grill the bulbs, sauté them or pickle them… even eat them raw. Use it to add flavor to other things, or let it be the star. I hear people telling me, “oh, but I’ve got that growing wild in my backyard.” No, what you have in your backyard is a wild cousin. The cultivated form has been bred for its tender bulbs and its sweet flavor. Enjoy!

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

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

We are full-on into the grilling season now, folks. The kiddies are out of school, the evenings are long and warm, and so much summer produce is great grilled. Plus, you keep your kitchen cool and your cleanup minimal. And with Independence Day just around the corner, you’ll want to stock up on some of these beef steaks from Skagit River Ranch. Their beef is grass-fed and finished on gorgeous pasture up in Sedro-Woolley, and it is tender and delicious. And can’t you just imagine the smell of them wafting through your house as they sizzle over those hot coals?

Shunkyo radishes from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Shunkyo radishes from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

These are Shunkyo radishes, a Japanese variety that is my favorite radish. They are long, bright pinkish-red, and right now, they carry a good, spicy kick, which, for my money, every radish should. Stop by One Leaf Farm today, pick some up, and punch up your salad tonight, or simply dip it in some nice butter and maybe some truffle salt for a great pre-dinner snack.

Beef-porcini cappelletti from Pasteria Lucchese. Photo courtesy Pasteria Lucchese.

Beef-porcini cappelletti from Pasteria Lucchese. Photo courtesy Pasteria Lucchese.

Look! It’s a bunch of little hats! No, seriously, this is beef-porcini cappelletti from Pasteria Lucchese, and cappelletti means “little hat” in Italian. So these are a bunch of little hats. Delicious little hats. I am just imagining eating some in a nice broth right now. Mmm. Ask them for ideas for preparing them, or any of his many other awesome handmade artisan pastas, today!

Summer squash from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Summer squash from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Say what? Yes, this is summer squash from Alvarez Organic Farms. In fact, they already are harvesting at least eight varieties of summer squash over in Mabton… and summer just started! I like to slice them in half, lengthwise, and oil them up, then grill them. How you do like to prepare them? Post your ideas on our Facebook page, or click the comment button, below.

Early bing cherries from Martin Family Orchards. Photo copyright 2012 by Zachary D. Lyons.

Early bing cherries from Martin Family Orchards. Photo copyright 2012 by Zachary D. Lyons.

Martin Family Orchards is the most northern of all of the orchardists here at your Ballard Farmers Market. That means they are usually the last to start harvesting cherries. Well, folks. This is the week! They’ll have these lovely Bing cherries, as well as some nice Rainier cherries today. Now, we get to wait on pins and needles for apricots and peaches!

Salad mix from Colinwood Farm. Photo copyright 2014 by Zachary D. Lyons.

Salad mix from Colinwood Farm. Photo copyright 2014 by Zachary D. Lyons.

Colinwood Farm blesses us with their wonderful salad mix all year round. But this time of year is when it truly shines. Loaded with many kinds of lettuces, hearty and spicy greens and edible flowers, it is a summer delight!

Patty Pan Grill's market-fresh veggie quesadillas were never sexier. Photo copyright 2014 by Zachary D. Lyons.

Patty Pan Grill’s market-fresh veggie quesadillas were never sexier. Photo copyright 2014 by Zachary D. Lyons.

Da Boyz of Summer are ready to sling you up some serious deliciousness at Patty Pan Grill. Patty Pan embodies farmers market prepared food, being the first to build their menu around what is fresh and local at the market. Their veggies for their quesadillas are all sourced every week from our market farmers, and their tamales are filled with veggies, meats and cheeses from them, as well. And Patty Pan is even a worker-owned cooperative. How cool is that? Enjoy!

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.


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