Sunday, May 5th: We Celebrate Cinco de Mayo with the Return of Alvarez Organic Farms… And Other Deliciousness!

Organic asparagus from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

It seems every country’s lore includes some historic battle against a superior foe that ultimately turned the tide in favor of the seemingly weaker party — be that a sudden shift in the balance of military might, or just a symbolic victory that emboldened the weaker force with a strengthened morale and confidence that became so infectious as to ultimately lead to the demise of the greater power. The American Revolution had George Washington’s crossing of the Delaware River. The Irish Revolution had the Easter Rising. And Mexico had Puebla, where on May 5, 1861, its forces were victorious against a far superior French army twice the size of the Mexican force.

Wait. What? French army? See, that’s the thing right there. Most American’s think Cinco de Mayo commemorates Mexican Independence Day. It does not. That is September 16. 1810. But the Mexican pride in that great victory over the invading French during the U.S. Civil War is still alive today, if only mostly in the U.S. But still, if you do not count yourself as a Mexican-American, please take a little time this evening, whilst you swill margaritas and eat salsa and chips, to at least express a little “booyah” for our neighbors to the south, as they have just as impressive a history of kicking European Imperialist bottom as we do. That said, seems as good a time as any to welcome back for the first time this year yet another glorious gift to us from the people of Mexico, Alvarez Organic Farms. They’ll have plenty of organic asparagus today, as well as other deliciousness!

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

You know what goes great with asparagus? Morel mushrooms, that’s what! I like tossing the two into a baking dish together with some olive oil and roasting them in a hot oven until tender. And if you can get your hands on some spring sweet onions, add them, too! Foraged & Found Edibles says they’ll have plenty of these wild beauties today. Enjoy!

Local albacore tuna loins from Fishing Vessel St. Jude. Photo copyright 2012 by Zachary D. Lyons.

Mmm. Just thinking about some of that asparagus and morels alongside a nice, seared-rare albacore tuna from Fishing Vessel St. Jude. It is the first Sunday of the month, and that means it’s tuna day at your Ballard Farmers Market! Stop by, say ‘hi’ to Joyce, and pick up some frozen loins, some canned deliciousness, and maybe a little smoked, if you’re lucky.

Over-Wintered Cauliflower in the field in Sequim from Nash’s Organic Produce. Photo copyright 2010 by Zachary D. Lyons.

Cauliflower is mysterious stuff for many folk. I mean, does it just grow in this big, round, flower-esque head? It’s not exactly a crop most of us grow in our backyards, after all, so how would we know? Well, take a look at this photo. This is a beautiful head of cauliflower in the field that has been over-wintered and is ready for harvest at Nash’s Organic Produce. And the white head of the cauliflower isn’t the only tasty bit. The cauliflower leaves are also delicious! Now that you know that they exist, beat thee a path to Nash’s and get thee some! (Of both, that is.)

Black Crack Pepper Jack from Mt. Townsend Creamery. Photo copyright 2013 by Zachary D. Lyons.

Mt. Townsend Creamery is celebrating the birth of a new cheese, Black Crack Pepper Jack. It is kind of the result of an experiment they did over in Port Townsend — and after all, aren’t more great discoveries and creations — so there is a limited supply currently. But this stuff rocks! It’s dangerous, in fact. I could eat a lot of it. It is creamery and rich, with a beautiful punch of freshly cracked black peppercorns — a perfect marriage. Get some while you can, as it may be some time before they make more.

Nira (garlic-onion chive) from Gaia’s Natural Goods. Photo copyright 2013 by Zachary D. Lyons.

This is nira. It is from Gaia’s Natural Goods, and it tastes like a cross between garlic and onions. Use it like chives in salads, to garnish meat or fish, or add it to juices. It is mild in flavor, but delicious nevertheless. And it is another one of those Asian crops you won’t find on other many tables. Enjoy!

Red vein sorrel plants from Cascadian Edible Landscapes. Photo copyright 2013 by Zachary D. Lyons.

I still assert that Chinese spinach is the most beautiful vegetable, but red vein sorrel is close behind. How cool looking is this stuff? But it’s hard to find.  Now’s your chance to grow it yourself! Cascadian Edible Landscapes has these lovely little pots with red vein sorrel plants all ready for you to add to you garden. But put them in with your other perennial herbs, as it, too, is a perennial.

Earl grey tea jelly from Deluxe Foods. Photo copyright 2013 by Zachary D. Lyons.

Mom’s love earl grey tea jelly, and Mothers Day is just a week away. Deluxe Foods has these lovely jars of it, all ready for you to present to mom at breakfast next Sunday, so you’ll get the day started off right. Cuz remember… when mom’s happy, everybody’s happy!

Asparagus & Smoked Salmon Tamales are the flavor of the month at Patty Pan Grill. Photo copyright 2013 by Zachary D. Lyons.

It is the start of a new month, and that means a new Tamale-of-the-Month from Patty Pan Grill! Yessir. This month, they are offering Asparagus & Smoked Salmon Tamales. Okay, maybe they are the most Mexican-sounding flavor, but so what? I mean, it’s not like Mexicans limit their diets to what is on the menu at Azteca, right? We didn’t invent seasonal eating here! The organic asparagus is from ACMA Mission Orchards, and the smoked salmon is from Loki Fish, both right here at your Ballard Farmers Market as well. So how’s about celebrating the Mexican kicking of French Imperialist behind with a few of these babies?!?

Unscented candles from Ascents Candles. Photo copyright 2012 by Zachary D. Lyons.

Ascents Candle Company is taking a break from your Ballard Farmers Market after Mothers Day, so Julianna can try to spend one summer  enjoying being a mother with her two little ones… and catching up. Never fear. She’ll be back in September. But now’s a good time to stock up on her gorgeous, non-toxic candles, available both scented and unscented. And they make for great Mothers Day gifts, 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, August 26th: Righteous Birds, Wild Huckleberries, Thai Basil, Gorgeous Garlic & Celery!

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

Have you ever eaten a really good chicken? I mean, a chicken that you not only talked about for days afterwards, but for years? Well, I have. I believe it was the Tuesday before Thanksgiving 2000 when I drove out to Growing Things Farm in East King County to pick up a chicken from farmer Michaele Blakely for my family to enjoy for Thanksgiving dinner. It was big, beautiful, and it was the best chicken I had ever tasted. It was so good, my family has been eating them ever since for Thanksgiving when we are able to all get together. We don’t miss turkey at all. Well, lucky you. These chickens are available right here at your Ballard Farmers Market.

If you have only ever eaten those mass-produced chickens at the Big Box stores — even the so-called “free range” and “organic” chickens — you will be blown away by one of Michaele’s chickens, because for the first time in your life, you will actually taste what a chicken is supposed to taste like. It’s about the right breed, the right feed, and the right treatment of the chickens, and Growing Things Farm hits the mark on all three counts. Try one this week. You can thank me later! Oh, and you can thank us now by voting for your Ballard Farmers Market in the 2012 America’s Favorite Farmers Market Contest! The deadline to vote is September 3rd, so please vote now! We need everyone to vote!

Wild blue mountain huckleberries from Foraged & Found Edibles. Photo copyright 2010 by Zachary D. Lyons.

These beauties are wild mountain huckleberries from Foraged & Found Edibles. And they are the stuff of legend around here. A month ago, huckleberries briefly were in season over near Spokane, and the Spokane Farmers’ Market posted about them on their Facebook page. I was astounded to see that that photo of huckleberries got something like 75 “likes.” Mind you, them Spokanesters are a bit “like” happy over there. But then, last Sunday, I posted a photo of them on the Ballard Farmers Market Facebook page, and bam!, we got something like 60 “likes.” Apparently, folks around here are a bit bonkers for huckleberries. Well, lucky you, Jeremy’s got a bunch more this week for you at your Ballard Farmers Market.

Polish hardneck garlic from Jarvis Family Garlic Farm. Photo copyright 2012 by Zachary D. Lyons.

Meet the Jarvis Family Garlic Farm. They grow… wait for it… garlic! They grow their garlic over on the North Olympic Peninsula, in the Dungeness River Valley, right near Nash’s Organic Produce. And they grow some amazing garlic. From mild to wild, hardnecks and soft skins. Garlic for what ails you. Garlic that assails you. And I don’t even know what that last one means! The most important thing to remember is, there’s no such thing as too much garlic.

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

I know. You’re thinking, “What? Just one pint of those grape tomatoes from Boistfort Valley Farm?” Hey, can’t a guy get creative now and then? Besides, they’re kinda purdy surrounded by those lovely, green herbs. And truth be told, these lovely little maters sell so fast, I was lucky to even get this shot! Boistfort’s got all manner of spectacular deliciousness from Southwest Washington on their tables right now. Give them a visit!

Ruble blueberries from Whitehorse Meadows Farm. Photo copyright 2012 by Zachary D. Lyons.

These Ruble blueberries from Whitehorse Meadows Farm are descendant from wild blueberries that grow in the mountains of Maine. They have a unique flavor and are packed with antioxidant goodness, and they’re certified organic! And when I first tasted them, they took me right back to my childhood, hiking up Cadillac Mountain in Maine’s Acadia National Park, eating my weight in wild blueberries as I went.

Celery from Colinwood Farms. Photo copyright 2012 by Zachary D. Lyons.

Celery. It may not be sexy, but it is a mainstay in most American kitchens. And it is the perfect vehicle for transporting peanut butter, hummus or onion dip from bowl to pie hole, am I right? It is also really good for you! And right now, Colinwood Farms has some of the sweetest celery I’ve ever tasted. Seriously. It’s actually sweet! Look, you’re going to need celery this week anyway, right? Why not get it from a great local farm?

Golden cauliflower from Alm Hill Gardens. Photo copyright 2012 by Zachary D. Lyons.

This golden cauliflower from Alm Hill Gardens is so stunning, I just had to post it. And these suckers are huge with a capital huge. They dwarf the green beans in the background. And hey, cauliflower is also a great vehicle for onion dip and hummus transport, and it works well with cocktail sauce, too. Or make a nice summery salad with it, some heirloom maters, a little feta and some cukes, all from your Ballard Farmers Market. Woohoo!

Thai basil from Children’s Garden. Photo copyright 2012 by Zachary D. Lyons.

This beautiful Thai basil from Children’s Garden is full of tons of flavor. This is the stuff that dreams of the perfect bowl of pho are made of! This is the stuff you always want more of when you go out to any Thai or Vietnamese restaurant. So this is the time to enjoy playing with those flavors at home!

Summer squash from Nature’s Last Stand. Photo copyright 2012 by Zachary D. Lyons.

Nature’s Last Stand is rocking the summer squash right now. Theirs is beautiful, perfect, sweet and delicious. Get your ratatouille on. Grill it. Roast it. Eat it raw in salads. Heck, make bread out of it, if you must. Look, folks, you may think you’ve seen plenty of this stuff this summer, but summer is running out. This is the last market of August, after all. Enjoy these jewels of summer while you can. You will miss them come January.

Shallots from Summer Run Farm. Photo copyright 2012 by Zachary D. Lyons.

Let us end this week’s epistle with some lovely, freshly harvested shallots from Summer Run Farm. They are big, beautiful and full of amazing flavor. Think of caramelizing some shallots and dressing green beans or some of that summer squash with them. Maybe add a little bacon to the mix. Oh, baby! That’s what I’m talkin’ about!

Finally, another reminder to please bring your own bags today, and 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, July 22nd: Colorful Cauliflower, Nectarcots, Loganberries, Rainbow Carrots, Kraut Juice, Native Potatoes, Raspberry Jam, Beefsteak Tomatoes & The Return Of Boistfort Valley Farm!!!

Purple graffiti cauliflower from Oxbow Farm. Photo copyright 2012 by Zachary D. Lyons.

Today’s epistle is a tale of many colors and hybrids, of summers delicious bounty and the return of one of Washington’s finest family farms to your Ballard Farmers Market. Let’s start with a splash of color, though, in the form of this wonderful purple graffiti cauliflower from Oxbow Farm. Besides being delicious, cauliflower is one of those weirdly beautiful vegetables that kinda defies logic. And we are now coming into the peak of summer cauliflower season. Woohoo!

Cheddar cauliflower from Growing Things Farm. Photo copyright 2012 by Zachary D. Lyons.

We will enjoy at least five different varieties of cauliflower at your Ballard Farmers Market this summer, from the white titan cauliflower we saw arriving from Oxbow last week to this stunning cheddar cauliflower from Growing Things Farm. And soon, we’ll also see green cauliflower and romanesco, the only vegetable that grows in fractals! Each has its own unique qualities and flavor. I like to steam romanesco, then grate some fresh parmesan cheese over the top of it. I like roasting the white and cheddar in a hot oven, simply tossed with olive oil, salt and pepper, though you can dial it up a notch with other spices. Try giving cumin a shot. And try grilling it, too!

Heidi Peroni of Boistfort Valley Farm holding some of their ginormous heads of lettuce. Photo copyright 2011 by Zachary D. Lyons.

If you’re anything like me, first off, let me give you the number of a good therapist! That said, you’ve probably been missing Boistfort Valley Farm from, well, Boistfort. You know, we kinda gauge just how late a year it is for Westside farmers based on how late Boistfort Valley comes into your Ballard Farmers Market, and I do believe this is the latest they ever have. Now, if you are unfamiliar with Boistfort Valley Farm, let me tell you a little about them. Farmer Mike Peroni has been farming in Southwest Washington and selling at the Olympia Farmers Market for almost 25 years. He grew up in an Italian family in Pennsylvania with an Italian’s healthy appreciation of food. He specializes in growing Italian and Asian heirloom varieties of vegetables, and his market displays are so legendary that he is regularly called upon to give workshops to other farmers on how to set up one’s market stall. Indeed, Boistfort Valley Farm is one farm to which some of the most admired farms in Washington aspire to be. Thus I say, so what if they’re late coming in. They’ll be with us now through Christmas, and we’ll get to enjoy their splendor! Welcome back Mike and Heidi, and your crew. We’re all ready to fall in love with you all over again!

Nectarcots from Collins Family Orchards. Photo copyright 2011 by Zachary D. Lyons.

Okay, every year, when the nectarcots from Collins Family Orchards arrive at your Ballard Farmers Market, I cannot help but ponder the absolute explosion in stone fruit hybrids over the last 10-15 years. From donut peaches to pluots to apriums to peachcots, it seems the made scientist orchardists are having just too much fun playing pin the pollen on the other tree’s flower and see what we get. The good news is that this madness has resulted in many more kinds of fruit for us to enjoy, and made it available for much more of the year. I mean, remember back when you had two kinds of cherries, one peach, one nectarine and one apricot? How boring does that seem now? Seriously yawnsville, right? Then again, I am still holding out for the introduction of the nectareach, that mythical hybridization betwixt nectarine and peach. I suspect the delay in this particular fruit has something to do with trying to keep the genes from favoring the juicy, watery interior of the nectarine surrounded by the fuzzy exterior of the peach. Yikes!

Ozette potatoes from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

Ozette potatoes are the closest thing to a native potato that Washington has. Truth is, all potatoes originated in South America. But did you know that almost all potatoes in the United States travelled from South America to Europe before coming here? Yup. However, there are a few notable exceptions. See, in the late 1700s, the Spanish, who, with the Portuguese, are largely responsible for transporting South America’s most famous tuber to the rest of the planet, sailed up the Pacific Coast of North America from South America back in the 1790s looking for more ports to call home. You didn’t think the Strait of Jan de Fuca  was named by the Brits, did you? The Spaniards set up trading posts in several northern ports, including our own Neah Bay, and they brought with them, direct from South America, potatoes — beautiful fingerling potatoes, to be exact. They plunked their flags down in Neah Bay in 1791, and by 1793, they figured out that the weather here kinda sucks, and they scarpered off back to Mexico. But lucky for us, they left behind with the Makah Indians those potatoes, and the Makah continue to cultivate them to this day. Indeed, the Ozette potato is one of the few potatoes to travel directly from South to North America, and now it is our potato, cool and dampness hardy, dense and starchy and delicious — absolutely brilliant roasted, great steamed, smashed and slathered with butter, or grill-roasted in a foil pouch in butter and herbs. Alvarez Organic Farms has them today. Enjoy!

Loganberries from Jessie’s Berries. Photo copyright 2012 by Zachary D. Lyons.

Berries exhibit another exercise in diversity and color this time of year. Take the humble loganberry from Jessie’s Berries, for instance. Big, juicy, sweet and tangy. Perfect for jams, pies, topping ice cream, adding to salads or even dressing up salmon and pork. And just look at that astonishingly beautiful color, eh? You know, when I post photos like this one on our Facebook page, I often find myself blindsided by people from all over the world commenting on the photos and expressing how they wished they could be in Ballard with us to enjoy this absurd bounty we have here. We are pretty darned lucky to live here and to have access to all that our local farmers have to offer us. Take a moment to reflect on that, take a moment to thank the farmers today as you shop at your Ballard Farmers Market, and please, show your appreciation for this special market by voting for it in the 2012 America’s Favorite Farmers Market Contest.

Shelling peas from Stoney Plains Organic Farm. Photo copyright 2012 by Zachary D. Lyons.

Nothing goes together quite like peas and carrots, right? They’re like a marriage made in vegetable heaven… or was it a market research laboratory at Green Giant’s headquarters in Blue Earth, Minnesota? Whatever the case, if you still eat peas from a bag you got out of the freezer case of one of the Big Box stores, I beg you to indulge me and dive into fresh shelling peas from Stoney Plains Organic Farm right here at your Ballard Farmers Market. Besides how amazing they are straight out of the pod, I personally find it worth the effort to load up on these babies and shuck pounds of them. I’ll enjoy some fresh now, but more importantly, I will fill a couple dozen pint freezer bags with them, packing four pint bags to a gallon freezer bag, and cram the whole lot into my freezer. Then, when I want frozen peas this winter, so I can make one of my favorite pasta dishes with some of Pasteria Lucchese’s pappardelle and Wilson Fish’s smoked salmon, all I have to do is grab one of those pint bags, empty the contents into the pot with the pasta about 30-60 seconds before the pasta is done, drain, and then toss the lot with the salmon, and bam!, I’ve got the best friggin’ frozen peas ever. Ever! You don’t need to blanch them first. Just shuck ‘em and freeze ‘em. Ever! Bam! You can thank me in January.

Rainbow carrots from Gaia’s Natural Goods. Photo copyright 2012 by Zachary D. Lyons.

Like peas and carrots, baby! Pea and carrots!!! And how’s about yet another rainbow of vegetative color? Rainbow carrots from Gaia’s Natural Goods. Simply awesome, eh? But carrots are orange, and raspberries are red, and cauliflower is white, and tomatoes are red, and, and, and… only if you shop at the Big Box stores, baby! Here at your Ballard Farmers Market, we use the jumbo pack of Crayola crayons, and with it, we get more flavor, more nutrients, more goodness, more life!

Tummy Tonic caraway sauerkraut brine from Firefly Kitchens. Photo copyright 2012 by Zachary D. Lyons.

I am so glad that a couple of years ago, I lobbied hard for Firefly Kitchens to keep making their caraway sauerkraut. It is the perfect accompaniment for a nice bratwurst, you know? And with most brands of kraut in the Big Box stores these days being cooked to death or laden with preservative sulfiting agents, having access to this beautiful, fresh, living kraut made with local cabbage is such a gift. And now, they are even bottling the caraway kraut brine left after the kraut is all jarred for sale. This is a potent living tonic that’ll make your body purr, and it’s also got all the deliciousness of the kraut itself. But stock up soon, because we are hitting peak season now at your Ballard Farmers Market, and all our farms are back and needing multiple spaces for all their fruits and veggies, and that’ll mean Firefly Kitchens will be taking its summer hiatus soon to make room for them all.

Beefsteak tomatoes from Alm Hill Gardens. Photo copyright 2012 by Zachary D. Lyons.

Clayton from Alm Hill Gardens has been teasing us with hints of the imminent arrival of beefsteak tomatoes from their greenhouses for a couple of weeks now, but today, they are finally here. Indeed, this photo was taken at our Wallingford Farmers Market this past Wednesday. It is time for real tomatoes again, ripened on the vine and picked at their peak — juicy, delicious and ready to take your burgers, your salads, your soups and sauces to new heights! Can I get an amen?

Fresh duck from Sea Breeze Farm. Photo copyright 2012 by Zachary D. Lyons.

Fresh duck in the house! Okay, truth be told, I don’t know for sure if Sea Breeze Farm will have fresh ducks in their case this week or not. They did last week, and I got me some and pan-roasted it. Yummers! Of course, that game of “what will they have this week” is half the fun of Sea Breeze Farm. You can always count on them having a great array of raw jersey cow’s milk products and a nice selection of artisan sausages, but from week-to-week, you never quite know if it is going to be a fresh chicken and veal week, or maybe lamb and pork. Will they experiment with a new pate? Will the ham being simply salted and smoked, or will the rub contain black pepper and cloves? Will they have cheese? Whatever the case, you can count on it being some of the best meat and dairy you’ve ever encountered anywhere. So stop by today, and see what George has got in the case this week! (Oh, and grab a bottle of their wine, while you’re at it.)

Raspberry jam with thyme from Deluxe Foods. Photo copyright 2012 by Zachary D. Lyons.

Wow. I think this is the longest post I’ve ever written. And it’s been one big bang after another. So it seems only fitting that we end this week’s installment with one last big bang – raspberry jam with thyme from Deluxe Foods. They make this stuff with raspberries from Hayton Berry Farms and Ballard-grown thyme. If you have not tried the many heirloom, artisan jams and jellies made with local ingredients and love by Deluxe Foods, you really don’t know what jam can taste like. Yes, I know it is my job to be a relentless cheerleader for all things deliciousness at your Ballard Farmers Market, but seriously, my job is ridiculously easy, given what I have to work with. I mean, when have I steered you wrong, eh? So today, go by Deluxe Foods stand, and systematically sample each and every flavor she’s got, and it you don’t walk away thinking it’s the best jam you’ve ever tasted, well then, I’ll be a monkey’s uncle! (Stop snickering, Clayton. I know you already think I’m a monkey’s uncle.)

Finally, another reminder to please bring your own bags today, and 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, July 15th: Spot Prawns, Bag O’ Fish, Nectarines, Kombucha, Rice Pudding & Vikings!

Courtesy Ballard Seafood Festival.

‘Tis the pillaging hour, and the Vikings are descending upon Ballard for the annual Ballard Seafood Festival this weekend, celebrating our community’s proud Scandinavian and fishing industry heritage. Of course, this does present a few challenges for you Ballard Farmers Market faithful, and here are a few tips for managing your trip to your favorite farmers market (which you should vote for right now by clicking this link):

1. Parking will be tight all day. Carpool, bike, walk, take a cab or bus, and your stress level will be much lower.
2. If you plan to attend Seafood Fest, bring a good cooler with you with plenty of ice. That way, you can get your groceries first, put them in your cooler, and then hit the Beer Garden for a frosty pint, some salmon and some accordion music.
3. If you just want to get groceries and then flee, we recommend you try to get here before noon or 1 p.m., as that’s when the main party cranks up at Seafood Fest.
4. If you just plan to attend Seafood Fest, and you stumbled onto this page courtesy of Google, come a little early and check out the best farmers market in Washington, and one of the best in the U.S.!
5. Remember to bring your Viking helmet and your accordion!

Your Ballard Farmers Market is food only during Seafood Fest. Don’t forget to bring your bags with you. And if you are in the vicinity of the Market between 3-5 p.m., please mind the farmers’ trucks flowing in and out. We want to you survive so you can come back next week, too!

Fresh Hood Canal Spot Prawns from Hama Hama Oyster Company. Photo courtesy Hama Hama Oyster Company.

Spot prawns. If these words mean anything to you, you will be standing in front of Hama Hama Oyster Company’s table at 10 a.m. this morning! That’s because there was another opening for spot prawns on the Hood Canal this past week, and Hama Hama has assured us that they will make sure there are some for the good people of Ballard this time, after that bit of painful teasing they did last time. Still, “some” is a relative term, and I predict they will be gone before, if not long before, 11 a.m.!

Edible flowers from Colinwood Farms. Photo copyright 2012 by Zachary D. Lyons.

Sometimes, you just need to stop and eat the flowers. And Colinwood Farms grows a whole bunch of delicious edible flowers just for that purpose. If you’ve eaten flowers before, you won’t need more convincing, but if you haven’t, stop by Colinwood and try them. They are a perfect, colorful and delicious garnish to any salad!

Green cabbage and radicchio from Stoney Plains Organic Farm. Photo copyright 2012 by Zachary D. Lyons.

Whether you like your round balls of greens sweet and cabbagy or bitter and red faced, Stoney Plains Organic Farm has got you covered! They’ve got beautiful, solid heads of green cabbage now, ready for slaws and krauts of all kinds. And they’ve got radicchio now, too, great in salads, sauteed with a little bacon and even grilled.

Whole coho salmon from Wilson Fish. Photo copyright 2011 by Zachary D. Lyons.

It’s back! The world-famous Bag O’ Fish from Wilson Fish. That’s right, kids, coho salmon season has opened on the Washington coast, and Wilson Fish has it for you today, super fresh and whole, ready to fill with some herbs, lemon and olive oil or butter and flop on the grill! All for one low price. So get here early today. Supplies are limited, and the early bird gets the big fish… for the same price everyone else will be paying for the rest of them!

Arctic star nectarines from Tiny’s Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

Get that hanky ready, cuz you are gonna need it to wipe the juice off of your chin once you bite into one of these juicy, super-sweet arctic star nectarines from Tiny’s Organic Produce. You know, I do love this time of year, when I get to add three or four kinds of fruit to the fresh list every week. Like pluots, for instance. Yup, Tiny’s has flavorosa pluots now, too! This cross between plums and apricots is deeply sweet and plenty juicy, yet firm enough to travel well with you on a hike or picnic.

Pete’s Perfect Toffee. Photo copyright 2011 by Zachary D. Lyons.

If you’ve never tried the aptly named Pete’s Perfect Toffee, I’d say Seafood Fest weekend is the perfect time to do it. Pete’s toffee and fudge are simply amazing, adding a decadent dose of sweetness to even the biggest grumpy puss. Stop by Pete’s for a sample or two to find the flavor that most pleases you!

Cauliflower from Oxbow Farm. Photo copyright 2012 by Zachary D. Lyons.

Now, that’s some spectabulous cauliflower from Oxbow Farm. It’s their first harvest of the season, and it is super dense and firm and delish! Roast it. Grill it. Salad it. Dip it. Devour it!

Golden raspberries from Billy’s Gardens. Photo copyright 2012 by Zachary D. Lyons.

Golden raspberries from Billy’s Gardens. You know, we usually have so few of these over the course of the summer that it just doesn’t seem necessary for me to go and wax all poetic about them. I mean, just look at them! But get here early to buy them, since now everyone will want some.

Fresh kombucha from CommuniTea. Photo copyright 2011 by Zachary D. Lyons.

These 250 ml. bottles of kombucha from CommuniTea are the perfect single-serving size of this effervescent, fermented, green tea pick-me-up! Just keep in mind that technically, this is an alcoholic beverage. It doesn’t have much alcohol, but it does have a little as a natural byproduct of the fermentation process, and that means you have to be 21 to buy it. I kid you not! Oh, and open container laws apply, too, I suppose. Just your luck, you’ll be slurping one of these down, and the one Seattle cop who’s into holistic living will cross your path and actually recognize what you’re drinking. Doh!

Vanilla rice pudding from Pasteria Lucchese. Photo copyright 2012 by Zachary D. Lyons.

Vanilla rice pudding from Pasteria Lucchese sounds like a tasty treat you can eat while you walk through Seafood Fest, doesn’t it? Better get two, though, because it is so good, you are going to want another when you get home. Oh, and remember to bring a spoon with you today, too!

BYOB = Bring Your Own Bag!

Finally, another reminder to please bring your own bags today, and 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.