Sunday, February 10th: Sweets for the Sweet, And Then Some!

Red and berry wines from Lopez Island Vineyards & Winery. Photo copyright 2012 by Zachary D. Lyons.

Hey, kids! It is time for the greatest of all Hallmark holidays, but don’t think that using the fact that a greeting card company created it is going to get you off the hook if you fail to be at your charming best this coming Thursday. I recommend that you go simple, yet go large, and by all means, go local! Here’s a recipe for a perfect Valentine’s Day dinner for two you can make at home, courtesy of your Ballard Farmers Market. Start out with a nice bottle wine or two from Lopez Island Vineyards & Winery. They have a great selection of award winning white, red and berry dessert wines.

Beautiful, non-toxic candles from Ascents Candles. Photo copyright 2012 by Zachary D. Lyons.

Next step: light some of these beautiful, non-toxic candles from Ascents Candles. Made right here in Ballard, they are made using ingredients that will not, well, kill you. And they come in a wonderful variety of scents made from natural essential oils. Find the one that will set the mood you are aiming for!

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

Next, break out that oyster knife and get shucking! Yes, you need some of Hama Hama Oyster Company’s live, wild-crafted oysters. They are delicious. They are an aphrodisiac. And they contain lots of zinc, so they will help you fend off the various plagues circulating around here right now!

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

Oh, and you’d better have a stunning bouquet of fresh-cut tulips from Alm Hill Gardens, or all bets are off! I know. You’re thinking, if I get them Sunday, they’ll be done by Thursday. Nope. Alm Hill cut them late Saturday, when they were still a day or so out from blooming. That means that come Thursday, they will be in full, spectacular bloom! As will you… And what the heck. Stack the deck a little. Get two bouquets. One for tonight, and one for Thursday. See, now you’re a genius! (You can thank me later.)

Fresh goat cheese from Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

Okay, it’s time for a little fresh goat cheese from our newest farm, Twin Oaks Creamery. They have it plain or in any number of delicious flavors you will love. And what is sexier than fresh goat cheese, eh? Well, aside from those oyster, that is.

Baguettes from Tall Grass Bakery. Photo copyright 2010 by Zachary D. Lyons.

Don’t forget a nice loaf of artisan bread from Tall Grass Bakery on which to spread that fresh goat cheese. I think these amazing baguettes are the best vehicle for delivering said cheese to your kisser. That said, it probably won’t last until Thursday, for one of two reasons. You’ll either eat it too fast, or it’ll dry out. Solution? Eat one with some cheese tonight, and get another one fresh on Thursday straight from the bakery on 24th. They bake them all day long!

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

Now that you’ve got things warmed up, how about a delicious steak dinner, featuring steaks from Skagit River Ranch. They’ve got all different delicious cuts of grass-finished, pasture-raised beef, from New Yorks to fillets to ribeyes, and more. And since Thursday’s forecast looks lovely, you can dust off the grill and cook ‘em up right — over fire!

Sweet potatoes from Lyall Farms. Photo copyright 2012 by Zachary D. Lyons.

A perfect accompaniment to your perfectly grilled steaks will be some of these sweet potatoes from Lyall Farms. Sweets for the sweet, as it were. And these sweets are awesome! Roast them whole in the oven, or cut them up and roast them under high heat with olive oil and salt, and they will soften and crisp up and be, well, awesome-er. Or you could go Oaxacan on them, and steam them, then mash them with garlic, chipotles and adobe sauce.

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

As your other accompaniment, I recommend these Brussels sprouts from Nash’s Organic Produce. Cut them in half, and then pan-roast them with bacon and shallots. Start with the bacon and shallots, rendering out and browning the former while you sweat and brown the latter. Then toss in your sprouts, letting them get browned in all that bacon-shallot deliciousness. When the sprouts get bright green and just start to get a bit tender, deglaze the pan with some white wine. As the wine cooks down, it also will loosen all the tasty brown bits stuck to the pan, and they will soak into and coat your sprouts. Salt and pepper to taste, and BOOM! You have just blown your sweetie away.

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

Of course, that means you will need bacon. To the end, head on over to Sea Breeze Farm and load up on some of their amazing, freshly-smoked bacon from their own forest-raised pigs out on Vashon Island. And don’t fear Farmer George while you are there. His bark is worse than his bite… most of the time!

D’Anjou Pears from Martin Family Orchards. Photo copyright 2012 by Zachary D. Lyons.

For a sexy dessert, how about something with these D’Anjou pears from Martin Family Orchards? You could wine-poach them, or you could bake them. Hmm. You could stuff them with some goat cheese, I suppose. Get creative. The fact that you tried something different will make as big an impression as anything else during your romantic dinner. Besides, you will have a backup plan, right?

Chocolates from Trevani Truffles. Photo copyright 2013 by Zachary D. Lyons.

Just in case… or just because, you should load up on these stunningly decadent confections from Trevani Truffles. Made by hand using many local ingredients, these artisan chocolates are truly spectacular, and if you don’t hit a home run with these, that nut was not for cracking! So have fun with it, and here’s hoping you have a lovely evening.

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

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

Sunday, January 27th: New Faces, Old Faces & One Great Year-Round Farmers Market!

Heather Howell making cheese at Twin Oaks Creamery. Photo courtesy Twin Oaks Creamery.

One might think January is anything but an exciting month here at your Ballard Farmers Market. One would be wrong! As a year-round market, we shine this time of year, with dozens of world-class food producers lining historical Ballard Avenue while almost every other market in the state is in its winter slumber. Plus, we are actually adding new vendors this time of year. This week, please welcome our newest: Twin Oaks Creamery! Based in Chehalis, Twin Oaks was nearly wiped off the face of the earth by the historic flood of 2007. But they have been working hard to rebuild their dairy farm business since that horrific event, they now have healthy goat and cow herds for milking and a modern cheese-making facility, and they have set their sites on farmers markets for their future. To that end, they arrive today with pasteurized goat and cow milk and cheese. And in the coming weeks and months, they will continue to expand their offerings to include aged raw milk cheeses, yogurt and more! And we couldn’t be more thrilled! While we have a reliable supply of raw milk from Sea Breeze Farm, we’ve been without pasteurized milk, or any goat milk, since the departure of Silver Springs Creamery in late summer. So come celebrate the return of milk to your Ballard Farmers Market, and get to know your local dairy farmer!

Roy Nettlebeck, owner of Tahuya River Apiaries, has something sweet to smile about — honey! Photo copyright 2011 by Zachary D. Lyons.

2012 was a rough year for beekeeper Roy Nettlebeck of Tahuya River Apiaries. Seemingly insulated for many years from the worldwide collapse of bee populations, his hives suffered last year both from high mortality rates as well as historic snows in the Olympic Mountains, and we have suffered Roy’s absence from your Ballard Farmers Market for the entire 2012 season. His bees, which work the steep eastern slopes of the Olympics, pollinating wildflowers and making honey from their nectar, did process a small amount of wildflower honey in 2012, however, and Roy is in the Market today with what he’s got. Don’t expect these big jars, though. He only has small jars of his honey today, as he wants to spread it around to as many people as possible. Stop by and pick up some of this Olympic gold, and enjoy a natural bit of the sweet life!

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

Jerry Stokesberry — namesake of Stokesberry Sustainable Farm — can’t help but smile about his delicious chickens, and neither will you. These birds are unlike any chicken you’ve ever had from a Big Box store. Indeed, once you’ve had one of these, you won’t even recognize what sold in the Big Box stores as chicken anymore. The Stokesberrys sell their chickens fresh and frozen, though both sell out quickly each week. And occasionally, they offer up stewing hens, too. I made the most amazing chicken soup with one of these recently. I ate it every night for a week!

Will Lockmiller of Sno-Valley Mushrooms explaining the process to our own Gil Youenes. Photo copyright 2012 by Zachary D. Lyons.

Another of our new farm additions to your Ballard Farmers Market this winter is Sno-Valley Mushrooms. They are cultivating shiitake, lion’s mane and blue oyster mushrooms in their state-of-the-art facility in Duvall. Back in mid-December, our own Gil Youenes and I got to tour their farm, learning a lot about mushroom growing in the process. Here, Sno-Valley’s Will Lockmiller explains to Gil about how their inoculated straw blocks are made, and how they will soon produce many beautiful shiitakes.

Jessie Hopkins from Colinwood Farms sits atop the farm’s antique, horse-draw potato planter. Photo copyright 2010 by Zachary D. Lyons.

It may be January, but it’s peak season at Colinwood Farms in Port Townsend. See, they’ve learned to magnify the natural climatic advantage they enjoy being located in Washington’s Banana Belt, in the rain shadow of the Olympic Mountains, and the incredibly rich, fertile soil on their farm, with a series of large greenhouses that help them grow salad greens, and other temperature-sensitive deliciousness, all winter long. And I just love this photo I captured of the farm’s Jessie Hopkins on their antique potato planter a few years back.

Nash’s Kia Armstrong and Wynne Weinreb of Jerzy Boyz. Photo copyright 2011 by Zachary D. Lyons.

I know I am thin on photos of delicious food this week, but I decided it was as good a week as any to focus instead on our delicious vendors, like Kia Armstrong from Nash’s Organic Produce, and Wynne Weinreb from Jerzy Boyz — two more farms that rock it at your Ballard Farmers Market all winter long. Sure, Nash’s has plenty of Brussels sprouts, kale, rutabagas and cabbages this time of year, and Jerzy Boyz is rich with amazing, heirloom apples and pears, but when it comes right down to it, what truly makes our little farmers market wealthy is our wonderful sense of family, as can be seen on the faces of these two taking a break together. And don’t you come here for this, as well? I mean, yes, you will not find any better food anywhere — certainly not at the Big Box stores — but you also get a good dose of community here. You meet the people who produce the food that nourishes your body and fills your soul, and you meet your neighbors. Here is one place where you are not treated like a number — like a “consumer”. Here, we are people. Enjoy it. And then take that feeling with you throughout the rest of your week.

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) has never been one known to mind his manners and keep his yap shut. Like so many of the amazing farmers with whom we are blessed here at your Ballard Farmers Market, he not only grows great food for us, but he is a tireless activist to help make our food system, our communities and our world better for all of us. So needless to say (though by now, you’ve figured out I’m gonna say it anyway), when U.S. Senator Maria Cantwell visited your Ballard Farmers Market this past summer, Clayton availed himself of the opportunity to do a little educating and community building with her — and those Alm Hill berries she’s enjoying didn’t hurt a bit, either. Alm Hill is another one of our anchor, year-round farms here at your Ballard Farmers Market, and right now, they’ve actually got fresh-cut tulips already, as well as some great farm-fresh eggs, too.

Jim Page performing at Ballard Farmers Market. Photo copyright 2013 by Zachary D. Lyons.

Of course, not all of our Market characters are farmers, but what would be the point of eating anyway, if we didn’t have music to fill our souls, too? Week in and week out, we are blessed with an incredibly talented pool of buskers who perform for us at your Ballard Farmers Market — folks like world-renowned folk singer Jim Page, who can be found most Sundays, when he’s not touring, playing his powerful music for us right here. We don’t pay any of these performers. That’s up to you. If you like them, or even if you just appreciate them for doing what they do, toss a little cash into their instrument case, hat or jar, and maybe purchase a CD, a poem, a painting or a balloon animal. Supporting your local street performers adds just as much to the beautiful, vibrant community of Ballard we call home as supporting your local farmers, fishers, ranchers, food artisans and artists at your Ballard Farmers Market, and all the locally-owned shops, bars, eateries and other businesses that line historic Ballard Avenue. And buying a CD directly from a musician, instead of at a store, means that musician gets almost all of the purchase price, inside of mere pennies per unit.

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

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

Sunday, November 18th: Everything You Need For A Local Food Thanksgiving & Chef Dustin Ronspies, Too!

Chef Dustin Ronspies of Art of the Table during his 2011 Eat Local For Thanksgiving cooking demonstration. Photo copyright 2011 by Zachary D. Lyons.

Thanksgiving is in four days, good people of Ballard, and today’s the day you need to stock up on all things local and delicious to make for the best holiday feast ever! Seems kind of early this year, right? Well, it is officially celebrated every year on the fourth Thursday of November, and this year, that’s the 22nd. Yuppers, it’s Eat Local For Thanksgiving time again, and to help you in this endeavor, our good buddy and culinary artist extraordinaire, Chef Dustin Ronspies of Art of the Table with be doing his annual cooking demonstration today at noon at your Ballard Farmers Market. Dustin, who builds his menu every week around what is fresh and in season at the Market, will show us some fun, delicious and simple holiday side dishes made with ingredients from our Market farmers!

Brilliant kales and chards from Boistfort Valley Farm. Photo copyright 2012 by Zachary D. Lyons.

Everyone has their own holiday menu traditions and favorites, and you’ll find most of what you desire right here at your Ballard Farmers Market, direct from the farm and so fresh, in fact, that even though you are buying it today, it will still be fresher on Thursday than if you bought it from a Big Box grocer on Wednesday, and you won’t have to fight with anyone in the parking lot or wait in the checkout line for an hour, either! Just check out how stunningly beautiful these chards and kales from Boistfort Valley Farm are, for instance. If hearty braising greens are on your menu, you can’t go wrong with these.

Winter squash from Alm Hill Gardens. Photo copyright 2012 by Zachary D. Lyons.

Winter squash is on the menu for many, and just take a gander at all the gorgeous varieties Alm Hill Gardens has for you right now. Kabocha, butternut, spaghetti, acorn, and even pie pumpkins! They’ve also got broccoli, leeks and more!

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

One item I cannot live without on my holiday table is Brussels sprouts. Indeed, I have found many who use this holiday as a great means to education the jaded masses as to the wonders of these little cabbages that grow on stalks. Well, Nash’s Organic Produce has a lot of Brussels sprouts right now, but if memory serves me, that didn’t keep them from running out early last year. So get here early! Just be kind to your neighbors. We don’t want to have to deploy the tear gas and rubber bullets at their stand again this year.

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

The king of mushrooms, the mighty porcini mushroom returned to the tables of Foraged & Found Edibles last week, and hopefully, they will have plenty of them again this week, too. Nature can be fickle, but it has been a relatively unharsh week, mushroom wise. Of course, they should have plenty of chanterelles, too, great for adding to stuffing!

Seasoned croutons for stuffing from Grateful Bread Bakery. Photo copyright 2012 by Zachary D. Lyons.

And speaking of stuffing, Grateful Bread Bakery should have more of their seasoned croutons for stuffing available for said purpose today, if their is any justice in the universe. Mind you, these tend to sell out very quickly, so again, get here plenty early! And grab some loaves for Thursday while you’re at it. Bread freezes very well, so just toss it in the freezer when you get home today, and then, half an hour before dinner Thursday, take it out, run it under warm water just to moisten, and slide it in the oven on low-ish heat while your turkey is resting and your stuffing is heating through. It’ll be warm and fresh like it was just made, and all your guests will worship you! (Heck, I’ve got an entire religion named after me from doing this.)

Quince jelly from Deluxe Foods. Photo copyright 2011 by Zachary D. Lyons.

You’ll need jams, jellies and chutneys from Deluxe Foods to accent various stages of your holiday meal. Their Spiced Plum Jam will round out that cheese plate perfectly to keep your guests out of your way in the kitchen whilst you finish up dinner. Apple Chutney and Quince Jelly are both perfect accompaniments to your turkey, and their Gingered Rhubarb is lovely with apple pie or over vanilla ice cream… or both!

Dried chili peppers from Alvarez Organic Farms. Photo copyright 2012 by Zachary D. Lyons.

Last call for dried chili peppers from Alvarez Organic Farms, as well as garlic, onions, dried beans and more. It has already gotten quite cold over in the Yakima Valley, and they are simply running out of deliciousness for us this season. The good news is, everything they have currently will keep for months, so stock up on all that you will need now, and enjoy it all winter long!

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

If you are planning on adding oysters to your stuffing, you had better get down here very early. That’s because even though Hama Hama Oyster Company has been bringing more and more jars of shucked oysters each Sunday, they are still selling out long before the Market ends. So, no dillydallying, folks. Oysters wait for no one!

Pumpkin Pie from Deborah’s Homemade Pies. Photo copyright 2012 by Zachary D. Lyons.

Hey, there is no shame in admitting you suck at making pies. I know I do. But you promised to bring dessert to your friends’ holiday feast, didn’t you? Well, fear not. Deborah’s Homemade Pies has you covered. From these lovely pumpkin pies, to apple, berry and pecan pies, Deborah has a pie to fit every palate, and best of all, her pies are — and I feel no hesitation saying this — the best pies on earth! Seriously. Her crusts are nothing short of divine, and she uses local ingredients right down to the flour from Washington’s own Shepherd’s Grain. (Okay, the pecans ain’t local, but would you rather she not make pecan pie?) But lest you have failed to get the point thus far, her pies will sell out quickly, regardless of the fact that she’s bringing many more than usual. Don’t be the poor sap who arrives at 2:30 p.m. expecting to find exactly what you desire. Those of us who are not snickering will be rolling our eyes at you. You’ve been warned!

Beautiful late fall bouquets from Mee Garden. Photo copyright 2012 by Zachary D. Lyons.

And how’s about some lovely local flowers for your dinner table. Our many flower farmers still have plenty of stunning bouquets waiting for you, like this gorgeous arrangements from Mee Garden. Again, they are so fresh, they’ll still look great come Thursday! Enjoy!

Andrew Your Knife Sharpening Guy. Photo copyright 2012 by Zachary D. Lyons.

Let’s finish off with one more holiday necessity you might not otherwise think of until it’s too late, and your carving knife bounces off of your turkey. Meet Andrew Huesca, a.k.a., Your Knife Sharpening Guy. Andrew sharpens knives by hand, right at the Market, and he’ll be here today, all day, doing just that. So bring down your frustrating old knifes that are so dull, they could barely hope to bruise you, let alone actually cut you, drop them off with Andrew when you first get to the Market, and with any luck (meaning that not too many people beat you there, and you’re not too fast a shopper), your knives will be sharpened and ready to slice through the most stubborn of roast beasts with ease come Thursday!

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

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

Sunday, November 11th: Eating Local For Thanksgiving Begins With Your Ballard Farmers Market!

Chef Jason Stonerburner of Bastille at his 2011 Eat Local For Thanksgiving cooking demonstration at Ballard Farmers Market. Photo copyright 2011 by Zachary D. Lyons.

Thanksgiving, or “Thanks for the Land Day,” as I like to think of it sometimes, is less than two weeks away, or put more simply, there are only two Market days before it. Yes, it is very early this year — November 22nd! Time to get planning your menu and to stock up on local deliciousness from your Ballard Farmers Market. It is time again to Eat Local For Thanksgiving. And with all the amazing ingredients available from local farmers, fishers, ranchers and food artisans right here, not only have you no excuse to not build your holiday menu around local food, you’d be foolhardy not to. Besides, what better way to give thanks for our great local food producers than to serve their products for Thanksgiving dinner? But perhaps you are still a little nervous. To help you relax a bit, we have brought back our annual tradition of Eat Local For Thanksgiving Cooking Demonstrations for the next two weeks. This week, we feature Ballard’s own Chef Jason Stoneburner of Bastille from 12-1 p.m. Bastille was intentionally built next to, and around, Ballard Farmers Market. It has a garden on its roof. And Chef Jason not only builds his menu around what is available from Market vendors, but he actually used to be one of them! Who better to give you some tips on cooking simple deliciousness from local goodness. (Next week, look for Chef Dustin Ronspies of Art of the Table.)

Fresh, local cranberries from Bloom Creek Cranberry Farm. Photo copyright 2012 by Zachary D. Lyons.

This is the year to stop talking about making fresh cranberry sauce and actually make fresh cranberry sauce! And Bloom Creek Cranberry Farm has fresh, local cranberries ready for you for just that purpose. Available for just a few weeks each year, they are hoping to have them through next week. But they are not sure. So if this is, in fact, your year, get those cranberries today!

Rutabagas from Boistfort Valley Farm. Photo copyright 2012 by Zachary D. Lyons.

My Thanksgiving dinner table wouldn’t be complete without some Boistfort Valley Farm rutabagas steamed and mashed with Golden Glen Creamery butter. Simple, delicious, and oh, so complimentary to everything else on the menu, and for me, it is a lovely reminder of my Irish roots. (Did you see what I did there?) Of course, Scandinavians here in the Peoples Republic of Ballard will feel kinship to them, as well.

Red Sunchokes from Stoney Plains Organic Farm. Photo copyright 2012 by Zachary D. Lyons.

This week, we celebrate the return of another perennial fall and winter favorite, sunchokes, a.k.a., Jerusalem artichokes. Neither from Jerusalem, nor an artichoke, sunchokes are a member of the sunflower family, and native to North America. They were cultivated and used by native peoples long before the first arrivals of Europeans. Sunchokes make for great soups, sauces, root roasts, home fries and much, much more. These tubers are delicious, nutritious, and will sustain you throughout the cold, dark, wet months. Stoney Plains Organic Farm just started harvesting these red sunchokes (above). In the spirit of the original Thanksgiving feast, when Indians kept the Pilgrims alive and made them feel welcome with the local bounty, why not add sunchokes to your Thanksgiving menu, much like them may have been 500 years ago.

Porcelain Doll Winter Squash from Oxbow Farm. Photo copyright 2012 by Zachary D. Lyons.

Oxbow Farm has an amazing variety of heirloom winter squash and pumpkins right now, like these really cool looking, and tasty, Porcelain Doll winter squash. Squash is a necessity for your holiday table, and how about making this year’s pumpkin pie from scratch, too, eh?

Brussels sprouts from One Leaf Farm. Photo copyright 2012 by Zachary D. Lyons.

Another must on my Thanksgiving menu is Brussels sprouts, like these beauties from One Leaf Farm. Normally, I like them sauteed with Sea Breeze bacon and some Alvarez shallots, and finished off with some white wine. But since my folks don’t eat pig these days, these still are plenty good without the bacon. And a good substitute for shallots is cippolini onions…

Cippolini onions from Colinwood Farms. Photo copyright 2012 by Zachary D. Lyons.

And your source for those aforementioned cippolini onions is Port Townsend’s own Colinwood Farms. Cippolinis caramelize beautifully, coming out sweet and silky, and making for a perfect accent to many meat and poultry dishes, and Brussels sprouts, of course. They also fry perfectly for shoestring onions to top a chicory salad.

Fresh, whole, Puget Sound Keta salmon from Loki Fish. Photo copyright 2012 by Zachary D. Lyons.

Today is the last day for fresh Puget Sound Keta salmon from Loki Fish, as the season has come to a close. Swing by Loki for fillets or whole fish. They also have fish trim, like bones, collars and wings, for making stocks or smoking, and even skeines, ready for curing into ikura. But fresh only this week! After that, it’ll still be available frozen, cured, smoked, etc. Enjoy!

Root Vegetable Crackers with Kim Chee from House of the Sun. Photo copyright 2012 by Zachary D. Lyons.

House of the Sun raw and vegan foods has introduced another great cracker to its delicious lineup – Root Vegetable Crackers with Kim Chee. Loaded with beet goodness, they are packed full of flavor and nutrients. Try them with one of their great spreads!

Bread & Butter pickles from Purdy Pickle. Photo copyright 2012 by Zachary D. Lyons.

Please welcome the newest vendor to your Ballard Farmers Market, Purdy Pickle. Purdy Pickle makes an amazing array of pickliciousness from great, local ingredients direct from our local farms, like these Bread & Butter pickles, above. Purdy Pickle is one of our mainstay vendors at our weekday markets in Wallingford and Madrona over the summer season. Now, they bring their goodness to Ballard. Woohoo!

A variety of truffles from Trevani Truffles. Photo copyright 2012 by Zachary D. Lyons.

Another recent addition to your Ballard Farmers Market is Trevani Truffles from Renton. Trevani’s confections are made using lots of local ingredients, too, and they will add elegance to many a holiday gathering, be it large or small. Or just treat yourself on your way through the Market!

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

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