Posts Tagged ‘bread’

Sunday, April 13th: Yeah, It’s Spring! Woohoo!!!

April 12, 2014
Organic asparagus from Alvarez Organic Farms. Photo copyright 2014 by Zachary D, Lyons.

Organic asparagus from Alvarez Organic Farms. Photo copyright 2012 by Zachary D, Lyons.

It seems only appropriate that I am listening to the song Sirius, by The Alan Parsons Project, as I begin writing this week’s epistle on all things Ballard Farmers Market. Thinking about the onslaught of spring, a warm, sunny, 70-degree day today, and a Market full of all sorts of fresh spring produce, I feel kinda like I’m watching my team come out of a timeout, on the brink of a come-from-behind victory in a packed home arena! And I know that this is just the beginning of many spectacular weeks and months to come. For instance, we last saw Alvarez Organic Farms last December on the coldest Sunday of the year with a last few fall crops. Today, they return to your Ballard Farmers Market with their amazing organic asparagus, and the promise of so much more deliciousness to come!

Purple sprouting broccoli from Nash's Organic Produce. Photo copyright 2013 by Zachary D, Lyons.

Purple sprouting broccoli from Nash’s Organic Produce. Photo copyright 2013 by Zachary D, Lyons.

And while we are celebrating spring, and perhaps still, the Seahawks, I am going to toast my beloved Union College men’s hockey team for winning the NCAA championship Saturday night by grilling up some of this amazing purple sprouting broccoli from Nash’s Organic Produce tonight alongside a nice pork chop from Olsen Farms. I wish I was in Schenectady going nuts with the masses, eating the best Buffalo wings on earth and drinking Matt’s Premium, but this will have to do.

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.

You know, Passover begins tomorrow, and Easter is just next Sunday. Be you Jewish or Christian, you will need lots of eggs! Lucky for you, we have lots of eggs right now at your Ballard Farmers Market. Like these gorgeous, certified organic duck and chicken eggs from Stokesberry Sustainable Farm in Olympia. So, whether you are making a seder plate or dying and hiding them, we’ve got you covered!

Pink Beauty radishes from One Leaf Farm. Photo copyright 2013 by Zachary D, Lyons.

Pink Beauty radishes from One Leaf Farm. Photo copyright 2013 by Zachary D, Lyons.

Almost as exciting as this gorgeous spring day, Union winning championship and the spring high holy days is the return of radishes! Okay, I admit it. I am just as excited about radishes! I have sooo missed them all winter long. They are one of my favorite things. And one of my favorite radishes is the Pink Beauty radish from One Leaf Farm. I can eat them like candy, and my salads are so much happier with their return. Did I mention I am excited about spring yet?

Spicy salad mix from Alm Hill Gardens. Photo copyright 2013 by Zachary D, Lyons.

Spicy salad mix from Alm Hill Gardens. Photo copyright 2013 by Zachary D, Lyons.

Speaking of salads, one more thing to celebrate today is the return of spicy salad mix from Alm Hill Gardens! Oh, sweet mercy! This stuff will just plain make you smile. Toss in some of those radishes, and some of Kristi’s microgreens, dress it, and you are set. (I swear, I am just giddy right now!)

auction

Tickets go on sale this Wednesday, April 16th, at noon for our Farmers Market Dinner & Live Auction to support our Fresh Bucks Program on May 13th in the Hotel Ballard Rooftop Pavalion! Our neighbor, Chef Jason Stoneburner of Stoneburner Restaurant and his kitchen crew will expertly prepare a menu built around fresh ingredients from your Ballard Farmers Market, and Jason T. Haynes, who many of you know from Alm Hill Gardens, will perform a live auction as only that good ole Kentucky boy can! All proceeds benefit our Fresh Bucks Program that extends the benefits of those on Food Stamps when they use them here at the market, as well as nutritional and cooking classes. Tickets on sale Wednesday at noon at Brown Paper Tickets. (And if you’d like to post one of our posters in your business or office, or you just think it’s pretty, click on it to download it.)

Salad mix pots from Pam's Place Plants. Photo copyright 2014 by Zachary D, Lyons.

Salad mix pots from Pam’s Place Plants. Photo copyright 2014 by Zachary D, Lyons.

Hey condo dwellers! Check this out! These are pots of salad mix. That’s right! Pick up one or two of these guys from Pam’s Place Plants, set them in your planter box or on your little deck or porch, and you can harvest your very own salads. How cool is that?

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.

Brighten up your home with some beautiful spring flowers from Choice Bulb Farms, or pick up some bulbs from them to plant to enjoy later in the year. Choice returns today to your Ballard Farmers Market after its winter hiatus with flowers you will not likely see anywhere else!

Organic, pasture-raised beef brisket from Skagit River Ranch. Photo copyright 2014 by Zachary D. Lyons.

Organic, pasture-raised beef brisket from Skagit River Ranch. Photo copyright 2014 by Zachary D. Lyons.

Speaking of Passover, if you are in charge of the brisket, check in with Skagit River Ranch today! Of course, if it is ham you need for Easter, Skagit River Ranch has you covered there, too. They have lots of hams, and they are righteous!

Hot Cross Buns for Easter from Grateful Bread Bakery. Photo copyright 2011 by Zachary D. Lyons.

Hot Cross Buns for Easter from Grateful Bread Bakery. Photo copyright 2011 by Zachary D. Lyons.

It seems like it is just about time for Grateful Bread Bakery to break out the Hot Cross Buns as we head into the Holy Week, and maybe, if we’re lucky, a few Easter egg and Easter bunny cookies, 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 9th: Spring Forward One Hour! (Gee, Thanks, Ben!)

March 8, 2014
Did you set your clocks forward an hour for Daylight Savings Time? Image courtesy LeeHansen.com.

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

Hey kids! Yes, it is that time of year when a whole lot of us ask the simple question, “What was Ben Franklin thinking, and why are we still following his advice over 200 years later?!?” That rights, folks. This is the week we set our clocks forward one hour at 2 a.m., Sunday night, in the name of productivity, all the while dooming ourselves to a week second to only the week between Christmas and New Year’s for it’s lack of productivity, because our body clocks are suffering through the most confusing kind of jet lag, and our brains are telling us it’s one time whilst our clocks tell us it’s another. For those who think Daylight Savings Time helps farmers… um… it’s not like dairy cows will get up an hour earlier tomorrow expecting to be milked. And with the advent of, well, electricity, we can easily light our factories and schools whenever we want. But my whinging aside, set our clocks forward one hour we must. And THAT means if you show up at 3:30 p.m. today wondering why your Ballard Farmers Market is already closed, we will likely snicker at you. And if you show up at 11 a.m., thinking you’ll be the first in line for eggs, blame no one but yourself. Consider yourself warned! (And on behalf of our firefighters, change the batteries in your smoke detectors. Oh, and my locksmith tells me we should WD40 our locks today, too.)

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

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

Green things. We need green things to lift our spirits and help us overcome the constant desire to nap this week. Lucky for us, green things is what Colinwood Farm does best this time of year! They are cranking out gorgeous braising mixspinachsalad mix and more from their greenhouses right now. And rumor has it, they might even have some baby squash soon, too!

Sweet potatoes from Lyall Farms. Photo copyright 2013 by Zachary D. Lyons.

Sweet potatoes from Lyall Farms. Photo copyright 2013 by Zachary D. Lyons.

Lyall Farms is still rocking the Beauregard sweet potatoes, friends. You ever just cut them up with some parsnips and toss them with oil, salt and pepper, and roast them in a hot oven for about 25-30 minutes? I love that! Simple, sweet deliciousness. Or try cubing them, steaming them, and then mashing them with some chipotle peppers in adobo sauce and a little maple syrup. Boy, howdy!

Fuji apples from Martin Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Fuji apples from Martin Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

You’ll still find lots of apples and pears from the 2013 fall harvest at Martin Family Orchards. And while you’re at it, why not grab a cup of cider on the go, and a jug of it to take home with you? So many ways to keep the doctor away!

Saffron tagliatelle from Pasteria Lucchese. Photo copyright 2011 by Zachary D. Lyons.

Saffron tagliatelle from Pasteria Lucchese. Photo copyright 2011 by Zachary D. Lyons.

Are you thinking what I’m thinking? (Okay, I grant you, you probably aren’t, and that’s just as well…) This is great pasta weather! Steam up the kitchen with pastaliciousness. The handmade, artisan pastas from Ballard’s own Pasteria Lucchese are about as good as pasta gets in this town, and they will either hook you up with an appropriate sauce for your choice of pasta, or they’ll give you a great idea for dressing it. This saffron tagliatelle is made with local saffron from our own Phocas Farms, and it is quite seafood friendly.

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.

Of course, you’ll need some amazing artisan bread from Tall Grass Bakery to go with your pasta, or whatever else you’ll dine upon. Just look at this selection! From left to right, we’ve got sourdough ryeBaker Street sourdoughpain au levainAvery’s pumpernickel, wheat & honey, and compagnon, and that’s just for starters!

Red Lasoda potatoes from Olsen Farms. Photo copyright 2012 by Zachary D. Lyons.

Red Lasoda potatoes from Olsen Farms. Photo copyright 2012 by Zachary D. Lyons.

You know, St. Paddy’s Day is just over a week from now. Last week, your mission was to get brisket to brine for 10 days in preparation for it. This week, why not get one step ahead of the herd and stock up on red potatoes from Olsen Farms, like these red lasoda potatoes, or perhaps some nice desiree potatoes.

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

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

Two weeks ago, Seattle Chefs Collaborative held is 8th annual Farmer-Fisher-Chef Connection which brings together chefs and food producers from all over the region to do business with each other, strengthening our local food system. And among those products creating a buzz this year was this camelina oil from Ole World Oils in Ritzville. It was used in half of the 10 entrees on the event’s epic lunch buffet, resulting in chefs playing, “What is that unique flavor we’re noticing running through so many dishes today?” This is your local cooking oil, suited well to being produced in Eastern Washington. It is fresh, healthy, versatile and full of character and flavor. I, personally, have found that I have begun using it instead of other oils, like olive and canola, in at least half of my cooking over just the past two months. It is priced right, too, so give it a try today!

Jersey cow yogurt from Samish Bay Cheese. Photo copyright 2012 by Zachary D. Lyons.

Jersey cow yogurt from Samish Bay Cheese. Photo copyright 2012 by Zachary D. Lyons.

Finally, how about some live-cultured yogurt to help make your mouth and your tummy very happy right now? This jersey cow’s milk plain yogurt and Greek yogurt from Samish Bay Cheese is full of body and flavor, and considering you are getting it straight from the farm, you will be amazed at how its price compares to lesser yogurts considered “high end” at the Big Box store.

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 2nd: More Spinach, Salad Mix, Local Cornmeal, Brisket & More!

March 1, 2014
Fresh spinach from Children's Garden. Photo copyright 2013 by Zachary D. Lyons.

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

Well, it’s snowing in Bellingham again. Good thing we’re not in Bellingham! Cuz we’ve got fresh spinach here at your Ballard Farmers Market. Yup, Children’s Garden has begun to harvest its winter crop of spinach. Spring can’t be far off now! Children’s also has mint and cilantro now, too. Yay!

Organic, pasture-raised beef brisket from Skagit River Ranch. Photo copyright 2014 by Zachary D. Lyons.

Organic, pasture-raised beef brisket from Skagit River Ranch. Photo copyright 2014 by Zachary D. Lyons.

You know what else is not far off? St. Patrick’s Day, that’s what. And if you want corned beef that is head and shoulders above the vac-packed stuff in the Big Box stores, why not corn it yourself? Skagit River Ranch has lots of beef brisket available right now just for that purpose. But don’t wait another week to get it. You need to get it today! Why? Because properly brined corned beef takes up to 10 days.

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

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

In the meantime, let’s get our salad on again, Ballard Farmers Market style. Colinwood Farm’s spicy salad mix is hitting its prime right now, flush with lots of tender, spicy mustards, arugula, hearty greens and more. You’ll never have a dull mouthful, and your body will thank you for it!

Freshly-milled Yellow Dent cornmeal from Nash's Organic Produce. Photo copyright 2014 by Zachary D. Lyons.

Freshly-milled Yellow Dent cornmeal from Nash’s Organic Produce. Photo copyright 2014 by Zachary D. Lyons.

I like to pan-fry Hama Hama jar oysters or Wilson Fish true cod in a nice coating of spices and cornmeal. Now, I can get my cornmeal from our buddies at Nash’s Organic Produce! They continue to diversify their farm, adding grains and legumes, and producing pork for restaurants. But just recently, they began to bring dried corncornmeal and even buckwheat to your Ballard Farmers Market. Awesome! Soon, we will only have to go to the Big Box store for lemons and avocados! (Of course, with global warming and such, we’ll be able to source those locally soon, too.)

Certified organic D'Anjou pears from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

Certified organic D’Anjou pears from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

ACMA Mission Orchards still has plenty of great, certified organic apples and pears from the fall 2013 harvest. They’ve got about a dozen different varieties still, including these D’Anjou pears. Great for the lunchbox and to keep the doctor away.

Bagels from Grateful Bread Bakery. Photo copyright 2013 by Zachary D. Lyons.

Bagels from Grateful Bread Baking. Photo copyright 2013 by Zachary D. Lyons.

Bagels from Grateful Bread Baking will help brunch you through this fine, if not dry, Sunday. Fresh from the bakery and nice and chewy, they are the perfect vehicle for…

Fromage blanc from Mt. Townsend Creamery. Photo copyright 2009 by Zachary D. Lyons.

Fromage blanc from Mt. Townsend Creamery. Photo copyright 2009 by Zachary D. Lyons.

…some fromage blanc from Mt. Townsend Creamery. Or better yet, try some of their truffled fromage. Beats the heck out of that stuff from Philly, and that is coming from a guy who used to live in Philly!

Sweet yellow Spanish onions from Lyall Farms. Photo copyright 2012 by Zachary D. Lyons.

Sweet yellow Spanish onions from Lyall Farms. Photo copyright 2012 by Zachary D. Lyons.

Add a nice slice of one of these sweet yellow Spanish onions from Lyall Farms next. It provides a nice crunch and a bit of a bite to contrast the cheese and bagel, and it provides a nice platform for…

Salmon lox from Loki Fish. Photo copyright 2009 by Zachary D. Lyons.

Salmon lox from Loki Fish. Photo copyright 2009 by Zachary D. Lyons.

… some wild salmon lox from Loki Fish. They lox up cohoketa and sockeye. I actually prefer the coho and keta to the sockeye. It’s all great, but I grew up in the East, and they use a milder fish than sockeye there for lox. Loki’s coho lox is the closest thing to it, while still being wild and local! And don’t forget to try out their salmon sliders!

Spicy fermented pickles from Britt's Pickles. Photo courtesy Britt's.

Spicy fermented pickles from Britt’s Pickles. Photo courtesy Britt’s.

You know, a nice, naturally-fermented, spicy, kosher pickle from Britt’s Pickles would go well alongside that bagel we just constructed. (And no, it is not called a “bagel sandwich.” It is a bagel. Just like the French eat fries, and people in Buffalo eat wings… well, wangs, actually.)

Siegerrebe from Lopez Island Vineyards. Photo courtesy Lopez Island Vineyards.

Siegerrebe from Lopez Island Vineyards. Photo courtesy Lopez Island Vineyards.

I don’t know whether a bottle of Siegerrebe from Lopez Island Vineyards goes well with our bagel or not. I suppose, with its nice grapefruit finish, that it does have a kind of brunchy quality to it. Of course, you can decide for yourself , since Lopez is sampling its wines today at your Ballard Farmers Market. And did you know that siegerrebe grapes grow in the Puget Sound appellation? Yup. Lopez Island Vineyards grows them right on the island. They like the cool, damp climate.

Breakfast burrito from Los Chilangos. Photo copyright 2013 by Zachary D. Lyons.

Breakfast burrito from Los Chilangos. Photo copyright 2013 by Zachary D. Lyons.

Of course, you could just get breakfast right here at your Ballard Farmers Market and eat it while you shop! Stop by Los Chilangos for one of their famous breakfast burritos made with Olsen Farms’ pork and Stokesberry Sustainable Farm’s eggs. Yummers!

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, January 26th: Stock Up This Week For Big Game Next Week!

January 25, 2014
Awarding-winning sheep cheese from Glendale Shepherd. Photo copyright 2014 by Zachary D. Lyons.

Awarding-winning sheep cheese from Glendale Shepherd. Photo copyright 2014 by Zachary D. Lyons.

Our Seattle Seahawks aren’t the only local winners right now. In fact, while San Francisco’s 49ers were here last weekend, Glendale Shepherd was in San Francisco winning a Good Food Award for their Island Brebis aged sheep cheese. So it seems only poetic that you should stop by Glendale Shepherd today at your Ballard Farmers Market, and pick up a nice chunk of their winning cheese to enjoy while you watch the Seahawks win the Super Bowl next Sunday. And here are a few more ideas for game-changing deliciousness you should pick up this week to enjoy during the Big Game:

Bratwurst from Skagit River Ranch. Photo copyright 2013 by Zachary D. Lyons.

Bratwurst from Skagit River Ranch. Photo copyright 2013 by Zachary D. Lyons.

Some delicious bratwurst from Skagit River Ranch will be a perfect addition to your game time snacks. These delicious sausages would be the pride of any Packers tailgating party, if the Packers had actually made it to the Big Game. But since they didn’t, and since the Meadowlands in New Jersey kinda looks and feels like Green Bay right now, why not celebrate our own northern team with these classics.

Caraway sauerkraut from Firefly Kitchens. Photo copyright 2011 by Zachary D. Lyons.

Caraway sauerkraut from Firefly Kitchens. Photo copyright 2011 by Zachary D. Lyons.

Speaking of classic, nothing goes better with a good brat than some caraway sauerkraut, and no one around here makes caraway sauerkraut better than Firefly Kitchens! So stock up, good 12s of Ballard. Oh, and speaking of the 2014 Good Food Awards, Firefly’s kimchi also won one. Woohoo!

Chili sauce with garlic from Four Sisters. Photo copyright 2010 by Zachary D. Lyons.

Chili sauce with garlic from Four Sisters. Photo copyright 2010 by Zachary D. Lyons.

Hey, it may not be Frank’s, but this hot red chili sauce with garlic from Four Sisters Gourmet Sauces will certainly make for some tasty game time wings. Maybe not what they’re serving at the Anchor Bar in Buffalo, but hey, when’s the last time the Bills were in the Big Game? We come from a city full of wonderful Vietnamese culture, so we can eat our wings with Vietnamese hot sauce! (BTW, would someone from Buffalo please explain to The Stranger what a Buffalo Wing is, and where they came from?)

Rainbow carrots from Gaia's Harmony Farm. Photo copyright 2014 by Zachary D. Lyons.

Rainbow carrots from Gaia’s Harmony Farm. Photo copyright 2014 by Zachary D. Lyons.

Now, I don’t want to hear any talk of ranch dressing. It’s go bleu or go home in my house! But whatever you’re using for dip, be it hummus or onion dip, you’ll need lots of carrots to dip in it. These young, sweet rainbow carrots from Gaia’s Harmony Farm are the perfect size for dippers, and they look and taste incredible. Plus, you don’t have to spend a ton of time cutting them down to size!

Asian pears from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Asian pears from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Okay, I am not exactly sure how Asian pears from Collins Family Orchards fit into the Big Game feasting, but when I walked past them last Sunday, they looked really good. And let’s face it — you have to eat the rest of the week, too, right? Why not pack some of these in your lunch bags?

Kale, zucchini & collard chips from House of the Sun. Photo copyright 2011 by Zachary D. Lyons.

Kale, zucchini & collard chips from House of the Sun. Photo copyright 2011 by Zachary D. Lyons.

Kale chips from House of the Sun, or just about anything else they make, will be perfect for game day. This crunchy, flavorful snack not only tastes great, but it’s good for you, it’s made from local ingredients, and it will satisfy your salty, crunchy snack needs well!

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

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

Mmm. Collard greens. That sounds kinda good alongside those ribs or that brisket you smoked for the game. Stoney Plains Organic Farm has lots of sweet, tender collard greens right now, and you don’t even have to tell your guests that collard greens are one of the most nutrient-dense vegetables around. It’ll just be our little secret!

Olive fougasse loaves from Tall Grass Bakery. Photo copyright 2011 by Zachary D. Lyons.

Olive fougasse loaves from Tall Grass Bakery. Photo copyright 2011 by Zachary D. Lyons.

I can eat an entire loaf of this football-shaped Olive Fougasse bread from Tall Grass Bakery in one sitting. It’s that good. But it also holds up for a few days without drying out, or — and this is what you really should do — it freezes really well, so you can thaw it out and warm it up in the oven next Sunday just in time for the game!

Chicken pies from Deborah's Homemade Pies. Photo copyright 2010 by Zachary D. Lyons.

Chicken pies from Deborah’s Homemade Pies. Photo copyright 2010 by Zachary D. Lyons.

And did you know that Deborah’s Homemade Pies makes savory pies, too? Like these chicken pies. You don’t see them on her tables because they are frozen. She keeps them in coolers in the back of her stall, waiting for you to take them home and pop them in your own oven. You see what I’m driving at here? You can pick up one or six of these chicken pies, or her equally delish pork pies, this week, then keep it in the freezer until next week, when you just pop it in the oven, so it’s hot and ready for game time! Could we make your lives any easier, or tastier?

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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