Posts Tagged ‘Brussels sprouts’

Sunday, September 28th: It’s Still Summer, Apparently. And Yet… Hardy Kiwis, Brussels Sprouts & Wreaths Have Arrived!

September 27, 2014
Hardy kiwis from Green Water Farm. Photo courtesy Green Water Farm.

Hardy kiwis from Green Water Farm. Photo courtesy Green Water Farm.

It is hardy kiwi season at your Ballard Farmers Market, folks! Yessir, kiwis do grow around these parts. They are a small variety, about the size of a cherry tomato, and they are awesome! Green Water Farm grows them over in Port Townsend. We missed them here last year, as it was a rough year on the crop. No such problems this year, and they are rolling in earlier than ever! Yeehaw! (Sorry, I’m listening to The Outlaws while I write this.)

Walt models a Brussels sprout tree from Summer Run Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Walt models a Brussels sprout tree from Summer Run Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Speaking of earlier than ever, we have never seen Brussels sprouts in September before.. well, before now! In fact, I took this photo a week ago, meaning this is the earliest we’ve ever seen there here by over three weeks! What up?! Summer Run Farm wins this particular record-breaking crop lottery. So bring on fall! We’re ready!

Whole pastured chicken from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Whole pastured chicken from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

As of last Monday, we passed back into the dark side of the calendar. Longer nights mean cooler days, and cooler days mean roasting a chicken indoors is bearable again, and in fact, doing so reduces the need to turn on your heat overnight. So why not stop by Growing Things Farm for one of these gorgeous, and stunningly delicious, pasture-raised chickens today? These are the chickens my family eats for Thanksgiving. And just to clarify… “pasture-raised” means they get to run around all over the place outdoors. (Trust me, I’ve seen them.) It does not mean they’ve been treated with heat to sterilize them. That would be “pasteurized,” and that would make for a rather strange chicken.

Farhad from Tall Grass Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Farhad from Tall Grass Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Today is the final day for Farhad of Tall Grass Bakery at your Ballard Farmers Market… at least in his capacity working for them. Farhad is moving on to other projects after about eight years with Tall Grass. He has always been a delight to work with, and we’ll miss seeing him every Sunday. Stop by for a baguetteolive fougasse or loaf of hominy bread, and wish him well! (Note: Tall Grass Bakery ain’t going anywhere. They started with us over in Fremont about 15 years ago, and we’re pretty much joined at the hip now.)

Cherokee purple tomatoes from One Leaf Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Cherokee purple tomatoes from One Leaf Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

What an epic year for tomatoes! I’ve been hearing even the lamest of backyard gardeners saying they’ve been rocking the tomato action in their gardens this year. And no one rocks tomatoes quite like One Leaf Farm. These Cherokee Purple tomatoes, for instance, are outstanding right now. So juicy and perfect, begging for a dash of salt and a spoonful of mayo, or to be celebrated in a nice salad or sandwich.

Italian prunes from Booth Canyon Orchard at Ballard Farmers Market. Copyright Zachary D. Lyons.

Italian prunes from Booth Canyon Orchard at Ballard Farmers Market. Copyright Zachary D. Lyons.

Stina from Booth Canyon Orchard tells me that they have tons of these amazing Italian prunes this year. One of my favorite fruits, they are amazing dried, made into jams, chutneys or sauces, used to accent a nice duck or some pork, or just eaten right off of the stone. They are deeply sweet with a wonderful, thick flesh. And I think I’ll have one right now!

Pepper wreaths and strings from Alvarez Organic Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Pepper wreaths and strings from Alvarez Organic Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

It has been just over a month since my trip to visit Alvarez Organic Farms to see their acres and acres of pepper fields. They have over 400 varieties of peppers now. And they have a group there that has been crafting them into these spectacular pepper wreaths and pepper strings for years. But this year’s are especially beautiful. They will brighten your home for weeks, they make great gifts, and because they are not treated with anything, the peppers are fully edible after they’ve dried out.

Green cabbage from Nash's Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Green cabbage from Nash’s Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Thank you, Devon, for getting me another great recipe (below) from the kitchens of Nash’s Organic Produce. This week’s feature is cabbage, and they have lovely cabbage right now for you! They still have plenty of sweet corn, too, as well as celery root, spinach and basil, for that last dose of pesto. And they’ll have 3-pound bags of rainbow carrots for the next two weeks at a great value!

Cabbage Roll Casserole

Servings: 6

  • 1 pound ground pork
  • 1/2 cup chopped onion
  • 1 (14 ounce) can tomato sauce
  • 1 head cabbage, chopped
  • 1/2 cup uncooked brown rice
  • 1/2 teaspoon salt
  • 2 cups veggie or chicken broth

Preheat oven to 350 degrees F. In a large skillet, brown pork in oil over medium high heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9 x 13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

Pie pumpkins and blue hubbard winter squash from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Pie pumpkins and blue hubbard winter squash from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

We finish off with some gorgeous gourds from Colinwood Farm. These are blue hubbard winter squash and sugar pie pumpkins. Hubbards make for great soups and stews, are great roasted, and are large enough to feed a small army. And the pumpkins make for great pies, custards and breads. Yes, it is warm and sunny again today, but it is fall, folks. Let’s enjoy it!

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, February 16th: Loki’s Salmon Sliders, Britt’s Pickles, Sheep’s Yogurt & Nash’s Last Best Carrots & Sprouts!

February 15, 2014
Salmon sliders from Loki Fish. Photo courtesy Loki Fish.

Salmon sliders from Loki Fish. Photo courtesy Loki Fish.

Hey, kids! Check this out! Our buddies at Loki Fish are developing a hot-food menu around their wild Alaskan and Puget Sound salmon, and they are going to give it a test-drive today, right here at your Ballard Farmers Market! Woohoo! They are making three different preparations of salmon sliders:

  • Apple aioli, bacon and arugula
  • Fennel, carrot and jalapeno slaw with shoyu glazed patty
  • Lemon aioli with charred radicchio and feta 
Besides using their own salmon, Loki is sourcing many of its other ingredients from local folks like Skagit River Ranch, Samish Bay Cheese, Columbia City Bakery and Rockridge Orchards. Stop by and try one… or six… today, and let Loki, and us, know what you think!
"Initial Pickle Offering" from Britt's Pickles. Photo courtesy Britt's Pickles.

“Initial Pickle Offering” from Britt’s Pickles. Photo courtesy Britt’s Pickles.

More newness! And I am going to let Britt’s Pickles do the talking, literally:

“Britt’s Live Culture Foods are handmade in Washington on Whidbey Island. The unique process of fermenting vegetables using lactic acid bacteria allows Britt’s Pickles, Kimchi and Kraut to retain the rich rewards of the natural enzymes and vitamins in vegetables. Fermentation is a simple and natural process used by many cultures throughout history to preserve food, promote good digestion, and to improve health.”

Britt’s is joining the lineup of your Ballard Farmers Market today with a wide variety of  pickleskimchis and krauts. Stop by for a sample or three!

Fresh sheep's milk yogurt from Glendale Shepherd. Photo courtesy Glendale Shepherd.

Fresh sheep’s milk yogurt incubating at Glendale Shepherd. Photo courtesy Glendale Shepherd.

The hits just keep on coming! And you know what that means? Spring is just around the corner. Well, that explains the arrival of fresh sheep’s milk yogurt from Glendale Shepherd. See, little baby lambs began popping out of their mommies up on Whidbey Island this past week, and that means the ewes have begun producing their prized milk again. Fresh milk means yogurt! Enjoy!

Brussels sprouts from Nash's Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Brussels sprouts from Nash’s Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Last call for Nash’s Organic Produce Brussels sprouts and carrots! Yes, it’s getting to be that time of year when we are beginning to transition from winter crops over to spring crops, but unfortunately, spring is running a bit late this year. At least you can take advantage of one last opportunity to enjoy Nash’s amazing winter carrots and Brussels.

Pink Lady apples from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Pink Lady apples from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Collins Family Orchards is still rocking their fall harvest of killer apples. I am a particular fan of these Pink Lady apples. A bit sweet and a bit tart, they are as good an eating apple as they are a cooking apple, and because they store very well, they are still great this time of year!

Shiitake mushrooms from Sno-Valley Mushrooms. Photo copyright 2013 by Zachary D. Lyons.

Shiitake mushrooms from Sno-Valley Mushrooms. Photo copyright 2013 by Zachary D. Lyons.

Shiitake mushrooms are great any time of year, but they may be best in winter. That’s because they are not only delicious, but they are full of all manner of healthful goodness that’ll give your cranky immune system a boost, right when you need it the most. Stop by and grab a pint or two from SnoValley Mushrooms right here at your Ballard Farmers Market!

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.

The cold last week may have dealt another little setback to our quest for winter greens, but not enough to stop Stoney Plains Organic Farm from harvesting some of their great collard greens this week. And speaking of giving your immune system a boost, collard greens are one of the most nutrient-dense greens around, and they’re great with bacon, too!

Succulents from Phocas Farms. Photo copyright 2013 by Zachary D. Lyons.

Succulents from Phocas Farms. Photo copyright 2013 by Zachary D. Lyons.

Meanwhile, since winter cannot last forever, maybe it is time to start thinking about spring and summer gardens. Now, maybe you’ve noticed that its gotten kinda dry around here in recent years. Not so much today, but in general, it’s dry. Well, these gorgeous succulents from Phocas Farms are drought tolerant, and to make them even more so, now is the perfect time to plant them in your yard. They will get their roots set while it is still damp, and then, come summer, they will frolic along merrily, without you worrying about watering them all the time!

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 12th: Tulips, Sheep Cheese, Cranberry Juice & More!

January 11, 2014
Fresh tulips from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Fresh tulips from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Say what?!? Yuppers. Them’s are fresh-cut tulips from Alm Hill Gardens. Between their greenhouses and finding varieties of tulips from other latitudes, they have figured out how to get their tulips to bloom in January! In fact, we’ve even seen them bring some in December in the past. Seriously. So why not take a bit of the edge off of this gloomy January, and brighten up your home with some colorful fresh flowers?

Aged sheep cheeses from Glendale Shepherd. Photo copyright 2014 by Zachary D. Lyons.

Aged sheep cheeses from Glendale Shepherd. Photo copyright 2014 by Zachary D. Lyons.

Did you meet Glendale Shepherd, one of our new farms last week? They have a sheep dairy, and they make amazing sheep’s milk aged cheeses. Four of them, currently. Have you missed hard aged cheeses at your Ballard Farmers Market? Do you have issues with cow’s milk? Give this a try. Oh, and they also have wool, too!

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

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

This just in! In response to ongoing concerns people have expressed about potential contamination from the Japanese tsunami, our friends at Loki Fish have released a lab report on residual radiation in their fish, and the results are good! Five out of seven kinds of salmon they catch and sell showed no residual radiation at all, and two others only showed small amounts — less than a fraction of 1% of the FDA limit — that could be consistent with background radiation from nuclear testing decades ago. Go to their website to read the complete report, and Loki’s statement, published this past Tuesday.

Organic cranberry juice from Starvation Alley Farms. Photo copyright 2014 by Zachary D. Lyons.

Organic cranberry juice from Starvation Alley Farms. Photo copyright 2014 by Zachary D. Lyons.

The other new farm to join the vendor ranks of your Ballard Farmers Market last week is Starvation Alley Farms. They are a certified organic cranberry farm from Long Beach, the cranberry belt of Washington. They offer this fresh-pressed cranberry juice, which is very strong, so a little goes a long way, and this week, they introduce their frozen cranberries, which are individually quick frozen (IQF), meaning they are loose and easy to add to whatever you want.

Stew Mix from Colinwood Farms. Photo copyright 2012 by Zachary D. Lyons.

Stew Mix from Colinwood Farms. Photo copyright 2012 by Zachary D. Lyons.

It’s root season, and that means root roasts, stews and soups that will stick to your ribs and keep you warm and full of energy for hours. Mix it up and make life easy with one of these stew mix bags from Colinwood Farms.

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

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

When most folks think of Olsen Farms, they think potatoes. But Olsen produces meat, too, including lambbeef and pork. Just take a gander at these spectabulous pork chops, for example. No wonder more and more chefs around Seattle are choosing to feature Olsen pork on their menus these days, including our own Los Chilangos, right here at your Ballard Farmers Market!

Brussels sprouts from Nash's Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Brussels sprouts from Nash’s Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Just a couple more weeks left to get your Brussels sprouts on. The season is waning. So get thee to Nash’s Organic Produce now, then grab some shallots, bacon and white wine, and blow the minds of your Brussels sprouts-hating friends!

Hard ciders from Finnriver Farm & Cidery. Photo copyright 2013 by Zachary D. Lyons.

Hard ciders from Finnriver Farm & Cidery. Photo copyright 2013 by Zachary D. Lyons.

It’s tasting day for Finnriver Farm & Cidery at your Ballard Farmers Market! And they have a wonderful selection of top-notch hard ciders favored on bar menus all over Seattle. Stop by today for a sample, find one or two you like, then take some home and reconnect with one of the oldest-school beverages on earth.

Non-toxic, natural candles from Cherepashka Candles. Photo copyright 2014 by Zachary D. Lyons.

Non-toxic, natural candles from Cherepashka Candles. Photo copyright 2014 by Zachary D. Lyons.

“Do you really want to inhale petroleum-derived, allergy-causing … carbons?” asks Cherepashka Candles on their website. Well, um, duh. No, we don’t. Lucky us, just as we were lamenting the exit of Ascents Candles and their all-natural, non-toxic candles that use natural essential oils for wonderful, refreshing scents, we are now able to welcome Cherepashka Candles, also made in Seattle, also with natural and non-toxic candles. Stop by, check them out, and bring some home. And hey, the jars the candles come in are even reusable. Woohoo!

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, December 8th: More Holiday Treats, Gifts & Goodies!

December 7, 2013
Canned local albacore tuna in a variety of flavors from Fishing Vessel St. Jude. Photo copyright 2012 by Zachary D. Lyons.

Canned local albacore tuna in a variety of flavors from Fishing Vessel St. Jude. Photo copyright 2012 by Zachary D. Lyons.

Fishing Vessel St. Jude joins us today for their monthly Market visit. I know, it’s not the first Sunday of the month, but they had schedule conflicts last week. Point is, you should stock up on all your local albacore holiday needs today at your Ballard Farmers Market! Their tuna is high in beneficial omega-fatty acids, low in heavy metals, the frozen loins are sashimi grade, and it is delicious! Plus, these colorful cans of tuna come in many flavors, and make great stocking stuffers. Just don’t drain off the juice in the can. That’s not added water. It’s the natural juices of the fish itself, and that means flavor!

Sail boat earrings from Itali Lambertini. Photo courtesy Itali Lambertini.

Sailboat earrings from Itali Lambertini. Photo courtesy Itali Lambertini.

These beautiful sailboat earrings from Itali Lambertini are made from 100% recycled gold. That means no dangerous, environmentally destructive mines are necessary to produce this gold. Besides being unique, and from a local artist, these earrings will not jeopardize the future of salmon in Bristol Bay, Alaska.

Holiday wreathes from Children's Garden. Photo copyright 2013 by Zachary D. Lyons.

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

Have you gotten your holiday wreath yet? How about one of these beauties from Children’s Garden? Made lovingly by hand using plant material from their farm in Fall City, they are fresh, fragrant and will hold up for weeks, if not months.

Pink Lady apples from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Pink Lady apples from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Pink Lady apples from Collins Family Orchards are crisp and sweet and great for holiday parties, pies and sauces. Think of the cheese plate accented with slices of these. Or, maybe you’d like them tossed with some muesli and honey…

Daddy's Muesli and Tahuya River honey. Photo copyright 2013 by Zachary D. Lyons.

Daddy’s Muesli and Tahuya River honey. Photo copyright 2013 by Zachary D. Lyons.

Funny you should ask… Daddy’s Muesli makes a lovely recipe of this European breakfast cereal. And now, they are also offering jars of Tahuya River Apiaries wild honey, too! Really, all you need still is some milk or yogurt from Twin Oaks Creamery, right? Oh, hey… muesli and honey both make great stocking stuffers, too!

New liquid soaps from Karmela Botanica. Photo copyright 2013 by Zachary D. Lyons.

New liquid soaps from Karmela Botanica. Photo copyright 2013 by Zachary D. Lyons.

We’ve loved the handmade, local soaps from Karmela Botanica for years at you Ballard Farmers Market. And soap always makes for a great stocking stuffer itself. This year, they have introduced these great new herbal liquid soaps in these convenient pump bottles. (Oh, and they, too, are perfectly sized to slide into any stocking.)

Brussels sprouts from Nash's Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Brussels sprouts from Nash’s Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

It is hard not to adore Brussels sprouts from Nash’s Organic Produce, but this past week has been coooolllllddddd, and that has shortened their season — really, shortened the season for a lot of things — so as best as we understand, this may be the last week for them for quite a while. Stock up!

Whole pastured chicken from Growing Things Farm. Photo copyright 2009 by Zachary D. Lyons.

Whole pastured chicken from Growing Things Farm. Photo copyright 2009 by Zachary D. Lyons.

Last week, we missed Growing Things Farm, as Michaele was hold up on the farm on flood watch. But the flood never quite materialized, and they’re back this week with their jams and roots and squash and eggs and soaps and, well, these amazing chickens. This is the chicken I ate for Thanksgiving this year. If you still haven’t tried a pasture-raised chicken direct from one of local farmers here at your Ballard Farmers Market — if you still get your chicken from the Big Box store — you have no idea what a chicken truly tastes like.

Dried beans from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Dried beans from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

It is a great time of year for cooking hearty soups and stews, and making stick-to-your-ribs, soul-warming dishes. And a fundamental ingredients for many a house-warming winter recipe is dried beans, like these from our buddies at Alm Hill Gardens. Because they work closely with WSU developing varieties of beans that will thrive in our cooler, damper Western Washington climate, they have a wonderful collection of beans from which to choose.

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.

Are you striving to keep it as local as you can, and you can’t wait until global warming allows for local production of olive oil? Well, fear not! We have the perfect cooking oil for you that is local and full of flavor, so you can finally cross that off your list of things you must get at the Big Box store. Yes, Ole World Oils in Ritzville grows and presses camelina oil, an old world oil made from the seeds of this mustard-family plant. It is non-GMO, high in beneficial omega-fatty acids and antioxidants, it has a very high smoke point (475 degrees), and it is luscious and has a great, robust flavor. I used it to cook my chicken on Thanksgiving, to pop popcorn, and even with my corned beef hash Saturday morning. It is also a great finishing oil, and it is reasonably priced, too!

Winter squash from Boistfort Valley Farm. Photo copyright 2013 by Zachary D. Lyons.

Winter squash from Boistfort Valley Farm. Photo copyright 2013 by Zachary D. Lyons.

Boistfort Valley Farm was also on flood watch last week. They return today with much deliciousness, from rutabagas to celery root to beets to garlic to honey to these gorgeous winter squash.

Parsnip ravioli from Pasteria Lucchese. Photo copyright 2013 by Zachary D. Lyons.

Parsnip ravioli from Pasteria Lucchese. Photo copyright 2013 by Zachary D. Lyons.

It’s pasta weather! The big pot of boiling water warms up your kitchen while the steam helps replenish the moisture your furnace has sucked out of the house. It warms your belly and gives you energy. Oh, and it tastes great, too! Pasteria Lucchese makes a great selection of artisan pastas, from stuffed to noodles, using many ingredients from Market farmers. And today is a great day to stock up, as you don’t have to worry about them thawing before you get home!

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

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

Wilridge Winery is Seattle’s oldest winery. They make some great wines, and they offer three of them in magnums that are refillable — perfect for the holiday season. And they are priced right, too! Stop by today and sample their wines, and then grab a magnum for that holiday party, and bring back the empty next week to trade for a fresh bottle.

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

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

In a cold week with limited greens, this is as good a time as any to introduce yourself to sunchokes. This tuber is a member of the sunflower family. It is native to North America, and it was introduced to the first European colonists by the resident tribes. It substitutes well for potatoes in recipes from home fries to soups to root roasts, and it can even be eaten raw. These lovely red sunchokes are from Stoney Plains Organic Farm.

Canned salmon from Loki Fish. Photo copyright 2011 by Zachary D. Lyons.

Canned salmon from Loki Fish. Photo copyright 2011 by Zachary D. Lyons.

Loki Fish catches all five species of Pacific salmon. They fish in Southeast Alaska and Puget Sound, where keta salmon season just wrapped up. This time of year, you can find their salmon smokedcanned (a great stocking stuffer!), in salmon spreadpickledloxed, in frozen patties and sausages, as ikura (salmon eggs), and as blast-frozen at sea sides and fillets. And because Loki takes such great care of their fish, bleeding and cleaning it as soon as they catch it, then blast-freezing it right on their boat, their frozen fish is fresher and better tasting than much of the “fresh” salmon you’ll find in the Big Box stores!

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

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

Finally, if you are looking to warm up while you are at your Ballard Farmers Market today, try a breakfast burrito or some tacos from Los Chilangos. They are the first taco stand in Seattle to use all local meat, fish and eggs on their Market menu, all sourced from other vendors right here.

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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