Posts Tagged ‘cauliflower’

Sunday, November 3rd: We’ve Fallen Back To Standard Time. It’s Time To Vote Like It Matters… Because It Does!

November 2, 2013
Janelle & Jerry Stokesberry of Stokesberry Sustainable Farm support I-522. Photo copyright 2013 by Zachary D. Lyons.

Janelle & Jerry Stokesberry of Stokesberry Sustainable Farm support I-522. Photo copyright 2013 by Zachary D. Lyons.

Have you voted? If not, please do. Several items on your ballot will directly affect your Ballard Farmers Market, including:

  • I-517, Tim Eyman’s latest that could unleash aggressive, paid signature gatherers to stand between you and the farmer from whom you are trying to lettuce, literally
  • I-522, the GMO-food labeling law against which corporate agribusiness interests like Monsanto and PepsiCo have spent some $20 million to defeat
  • Seattle City Council & Mayoral races that will determine how the City regulates and supports farmers markets for the next four years

Please do not make the assumption that any race is a sure thing. It is an off-year election, and turnout will determine every race. If you and yours vote, your candidates and issues will prevail. If not, theirs will. You can’t win if you don’t show up. On behalf of the many farmers supporting I-522, like Stokesberry Sustainable Farm, thank you!

Pazazz Apples from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Pazazz Apples from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

These beauties are Pazazz apples from Collins Family Orchards. They are, essentially, the same as Jazz apples, which makes them phenomenal! Collins has all their rock star apples in now, from Honey Crisp to Pink Ladies to Fuji, so there’s no excuse not to have your apple a day to keep the doctor away. (BTW, did you set your clocks back an hour?)

Wines from Lopez Island Vineyards & Winery. Photo copyright 2012 by Zachary D. Lyons.

Wines from Lopez Island Vineyards & Winery. Photo copyright 2012 by Zachary D. Lyons.

Lopez Island Vineyards will be sampling their award-winning, wonderful Puget Sound Appellation wines, as well as their big reds from the Yakima Valley, today at your Ballard Farmers Market. Try it before you buy it!

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.

It is Puget Sound Keta salmon season at Loki Fish! For the next few weeks, you can get your salmon as local as it can get — Puget Sound. In fact, it they catch much of their Keta salmon right out in the center of the sound, off of Magnolia Bluff. Keta is an under-appreciated fish. It takes well to sauces, rubs and smoking, is priced well, and it is the one and only commercial salmon fishery of significance on Puget Sound. Other species are slowly making a comeback, but the Keta fishery is robust. If you love local salmon, and you want to support family fishers working the waters you see every day, this is the fish for you!

Cauliflower from Growing Things Farm. Photo copyright 2011 by Zachary D. Lyons.

Cauliflower from Growing Things Farm. Photo copyright 2011 by Zachary D. Lyons.

Growing Things Farm is celebrating the return of Standard Time with a rainbow of cauliflower! From white to yellow to green to purple, and those cool ones with the fractalized spires in them, they’ve got everything cauliflower right now!

Wynne Weinreb and Scott Beaton of Jerzy Boyz Farm support I-522. Photo copyright 2013 by Zachary D. Lyons.

Wynne Weinreb and Scott Beaton of Jerzy Boyz Farm support I-522. Photo copyright 2013 by Zachary D. Lyons.

You won’t find any food that came out of a test tube at Jerzy Boyz Farm. Their heirloom apples and pears were bred for flavor, appearance and durability over centuries, and the seeds are readily available for all to enjoy and grow. No patented crops or trademarked names here. No multinational corporate agenda of greed that spends hundreds of millions of dollars to pressure governments and farmers worldwide to accept their products. Just delicious, wholesome fruit from family farmers with dirt under their fingernails. No wonder they support I-522 and GMO-foods labeling. They’ve got nothing to hide.

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

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

Wow. Just take a gander at these lovely carrots from One Leaf Farm. They are sooo long and slender, and sooo sweet, too. You know you want to munch a couple of them right now, don’t you? Heck, some of you are now wiping a nose print off of your screen because you tried to go in after one. Well, get yourself to your Ballard Farmers Market now, and grab a bunch… or three!

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.

It is the first Sunday of the month, and that means it is local albacore tuna day at your Ballard Farmers Market! See visit Fishing Vessel St. Jude, and stock up on the best canned tuna you will ever taste, low in heavy metals and high in beneficial omega-fatty acids. Or grab some frozen tuna loins, some smoked tuna, or perhaps some jerkied tuna.  Mmm. Tuna.

A beautiful field of Camelina at Old World Oils. Photo courtesy Old World Oils.

A beautiful field of Camelina at Ole World Oils. Photo courtesy Old World Oils.

This is a field of camelina growing at Ole World Oils, just west of Ritzville in Eastern Washington. This member of the mustard family has been used as a cooking oil for centuries. A seed crop, it is a perfect compliment to grain crops, as it helps build nitrogen and other nutrients into soils, thus reducing the need for chemical additives. Camelina has never been genetically modified, like its much younger cousin, canola. And it produces a cooking oil with a very high smoke point — 475 degrees — that is loaded with beneficial omega-3 fatty acids and anti-oxidents. Ole World Oils now offers their cold-pressed, unrefined Camelina Gold cooking oil at your Ballard Farmers Market. So, you can say you know your cooking oil guys now, too!

Kimchi, Krauts & more from Firefly Kitchens. Photo copyright 2013 by Zachary D. Lyons.

Kimchi, Krauts & more from Firefly Kitchens. Photo copyright 2013 by Zachary D. Lyons.

Keep your mouth and your tummy happy with naturally-fermented kimchisauerkraut and more from Firefly Kitchens, based right here in Ballard. They make a perfect condiment to many dishes — I am partial to the caraway kraut on a nice bratwurst from Skagit River Ranch or Stokesberry Sustainable Farm — or you can just enjoy them as is. They often offer bottles of brine from their various batches, too, and it makes for a great mixer, or it’s great straight as a tummy tonic. After all, this is living food full of billions of happy, healthful probiotics. Good… and good for you!

Aged goat cheeses from Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

Aged goat cheeses from Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

Well. the goatee girls at Twin Oaks Creamery are drying up for the winter, which means no more goat yogurt for a few months, though they do still have chevre available. They also have some lovely aged goat cheeses, from their feta to their ashed goat cheese to a nice, hard aged goat cheese (center, above). Of course, they also still have cows milkfresh curds and other cows milk cheeses, too.

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

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

How can you not love fall greens? Boistfort Valley Farm produces some of the most beautiful greens around. Just look at those stunning golden chard and red chard bunches above, flanked by red Russian kale on the left and curly leaf kale on the right. And here’s a shopping tip for you. Look at the cuts on those chard stalks. See how there is little to no discoloration? That’s how you know this chard is very fresh.

Sugar Pie pumpkins from Oxbow Farm. Photo copyright 2013 by Zachary D. Lyons.

Sugar Pie pumpkins from Oxbow Farm. Photo copyright 2013 by Zachary D. Lyons.

Perhaps you are venturing to make yourself a nice pumpkin pie, or some pumpkin soup, or even some pumpkin bread. You will find these gorgeous Sugar Pie pumpkins at Oxbow Farm. Remember, not all pumpkins are for eating. You wouldn’t want to eat a carving pumpkin, for instance. But these babies are specifically for eating. These are the pumpkins from which Pasteria Lucchese makes its famous pumpkin cappellacci. Enjoy!

Pumpkin bread from nuflours gluten-free bakery. Photo copyright 2013 by Zachary D. Lyons.

Pumpkin bread from nuflours gluten-free bakery. Photo copyright 2013 by Zachary D. Lyons.

Speaking of pumpkin bread, this is gluten-free pumpkin bread from nuflours gluten-free bakery. And it is awesome. If you require a gluten-free diet, rejoice! If you don’t, ignore the fact that this is gluten-free and enjoy! You can thank me later.

Happy Birthday, Dad!

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, September 22nd: Chile Peppers, Concord Squash, Cheddar Cauliflower, Red Kuri Squash & More!

September 21, 2013
Goathorn chile peppers from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Goathorn chile peppers from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Well, how ’bout them… well… insert any name of a local sports team except the Mariners, am I right? (Okay, gratuitous pandering to Seattle’s rabid sports fans. Check.) Above is a variety of goathorn chile peppers from Alvarez Organic Farms. They are a medium hot chile with a wonderful, bright flavor. Well, it is full-on pepper season at Alvarez. They grow over 200 varieties, and this is a prolific year for peppers, like for so many other crops. This time of year, the pepper fields are so colorful at Alvarez, they are kind of reminiscent of the tulip fields in Skagit Valley in April. You can get a pretty good idea of their many varieties of peppers by checking out our Facebook photo album of them!

Concord grapes from Lyall Farms. Photo copyright 2013 by Zachary D. Lyons.

Concord grapes from Lyall Farms. Photo copyright 2013 by Zachary D. Lyons.

Hey, kids! It’s Concord grapes from our friends at Lyall Farms! Concord grapes make the best juice, and even better grape jelly. They have a deep, bold, natural sweetness to them, and you can even let them ferment with their own natural yeasts (that’s the ashy stuff on the outside of the grapes) into a nice wine.

Cherry tomatoes and garlic from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Cherry tomatoes and garlic from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

I just love this image of garlic framed by cherry tomatoes at Alm Hill Gardens. It just underscores how our farmers do not just work the soil and grow delicious things, but they are artists, too. And we get to enjoy the delicious rewards of their labors and creativity!

Clara Frijs pears from Booth Canyon Orchard. Photo copyright 2013 by Zachary D. Lyons.

Clara Frijs pears from Booth Canyon Orchard. Photo copyright 2013 by Zachary D. Lyons.

The summer of 2013 has been one for the record books. Warm, humid, prolific crop production with epic harvests, lots of thunder storms… and it is this last item that brought with it a dark, destructive side the likes of which we rarely see around here in summer. Sure, there were the lightening-caused fires. But the real trouble came with the deluges of rain, and worse yet, the hail. Not so much on this side of the mountains, but on the other side, along the eastern slopes of the Central and North Cascades. And some of the worst  damage was caused in northern Chelan and eastern Okanogan Counties, like up in the Methow Valley, where Booth Canyon Orchard is located. Between late spring freezes and late summer hail, they lost almost all of their various heirloom apple crops. That is why, when they returned to your Ballard Farmers Market this past Sunday, they came only with pears, and mind you, these are the pears that made it through the hail storms. So, if you loves you some Booth Canyon fruit, focus on their pears right now, like these Clara Frijs pears, above, and celebrate them. Cuz this year, they are among the chosen few, and the chosen few are invariably the most delicious. Enjoy them, and support Booth Canyon, too!

Nash's Best Carrots from Nash's Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

Nash’s Best Carrots from Nash’s Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

Nash’s Organic Produce is famous for its carrots. So it’s no wonder they call them “Nash’s Best”. Sure, they produce lots of delicious veggies over in Dungeness. But these carrots are a thing to behold. They are so sweet. And right now, they are available in their iconic five pound bags right here at your Ballard Farmers Market!

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

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

Here is yet another installment from the Collins Family Orchards book of funky, hybridized stone fruit. These beauties are nectarplums. Yup, they are a cross betwixt plum and nectarine, and they are amazing! But they have a short-lived season, so enjoy them while you can!

Cheddar cauliflower & romanesco from Oxbow Farm. Photo copyright 2013 by Zachary D. Lyons.

Cheddar cauliflower & romanesco from Oxbow Farm. Photo copyright 2013 by Zachary D. Lyons.

Curiously, in this prolific summer of 2013, another of the few crops that underperformed is the cauliflower family. So Oxbow Farm having this colorful cheddar cauliflower and this geometrically pleasing romanesco right now is something worth celebrating!

Kabocha and Red Kuri winter squash from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Kabocha and Red Kuri winter squash from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Woohoo! Winter squash from One Leaf Farm! These lovelies are kabocha (left) and red kuri winter squash. They both have such gorgeous textures and deeply sweet flavors, and when you roast them, you can even eat their skins. Oh, and be sure to toss the seeds in some olive oil, sprinkle them with a little salt, and roast them in a pie tin in the oven for a wonderful little salty, crunchy snack. Yup. Fall does begin tomorrow, alrighty!

Blueberries from Sidhu Farms. Photo copyright 2013 by Zachary D. Lyons.

Blueberries from Sidhu Farms. Photo copyright 2013 by Zachary D. Lyons.

This is the last week for blueberries from Sidhu Farms, and likely from all of our farms, as with the return of the rains and cooler weather, the berries are beginning to turn to mush on the bush. So again, enjoy them while you can, for one last time. Stock up and freeze a bunch to enjoy all winter!

Pickled jalapeños peppers from Purdy Pickle. Photo copyright 2013 by Zachary D. Lyons.

Pickled jalapeños peppers from Purdy Pickle. Photo copyright 2013 by Zachary D. Lyons.

Purdy Pickle has a fresh supply of these gorgeous pickled jalapeño peppers that they got from Alvarez Organic Farms. These are the perfect compliment to so many thing, or just on their own. Enjoy!

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

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

Sunday, September 15th: Booth Canyon Orchard Returns, Sweet Potatoes, New Soda Flavors, Honeycomb, Cider Tasting & More!

September 14, 2013
Gravenstein apples from Booth Canyon Orchard. Photo copyright 2012 by Zachary D. Lyons.

Gravenstein apples from Booth Canyon Orchard. Photo copyright 2012 by Zachary D. Lyons.

Booth Canyon Orchard returns today for the 2013 fall season to your Ballard Farmers Market with their amazing array of heirloom tree fruit grown organically in the Methow Valley. You will find many old-school varieties of apples and pears, and even a few prunes. These Gravenstein apples should be in season right now, in fact!

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

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

In fact, while this may be the endless summer of 2013, fall crops are beginning to roll in. These are sweet potatoes from Lyall Farms, and they just started harvesting them this past week. Besides the fact that sweet potatoes are delicious, these beauties are special because no other local farmer is growing them and bringing them to our farmers markets. They store well, in a cool, dark place, so stock up now for later in the fall and winter.

White king salmon sides from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

White king salmon sides from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

The salmon fishing season off of the Washington Coast will come to a close this coming week, and that means we won’t be seeing beautiful white and marbled king salmon from the Hoh River and Fraser River fisheries much longer fresh at Wilson Fish. These particular king salmon are unique to these rivers, the result of a natural genetic mutation that affects the way their bodies process the krill in their diets that provide the natural red and pink pigments for which salmon are famous. They tend to be higher in beneficial omega-fatty acids, too, which also makes them more delicious. Avail yourself of the opportunity to enjoy this most royal of local fish while you can!FreshBucks_Logo

If you receive SNAP/EBT benefits (food stamps), take advantage of our Fresh Bucks program. We will double the first $10 you use in SNAP benefits once per visit — every visit — to your Ballard Farmers Market. Use this program to help stock your pantry for the cold, dark, wet months! And if you have WIC or Senior Farmers Market Checks, use them, too. Both Fresh Bucks and Farmers Market Checks are good through the end of October, so use them now, while you can!

New seasonal fresh soda flavors from Soda Jerk Sodas. Photo copyright 2013 by Zachary D. Lyons.

New seasonal fresh soda flavors from Soda Jerk Sodas. Photo copyright 2013 by Zachary D. Lyons.

Soda Jerk Sodas just introduced three new flavors of fresh sodas for you to enjoy, like blueberry basil, featuring berries from Sidhu Farms, and ginger peach, featuring peaches from Bill’s Fruits. Grab a growler to enjoy during the Big Game!

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

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

The weather is finally becoming conducive to firing up the oven and roasting up a nice serving of cauliflower from Nash’s Organic Produce. I love it roasted in a hot (425) oven, tossed in olive oil, salt and pepper. It comes out nice and sweet, with lovely browning. Add a little cumin to give it a nice, aromatic kick.

Honeycomb from Golden Harvest Bee Ranch. Photo copyright 2013 by Zachary D. Lyons.

Honeycomb from Golden Harvest Bee Ranch. Photo copyright 2013 by Zachary D. Lyons.

‘Tis the season for fresh honeycomb from Golden Harvest Bee Ranch. Mmm. And if you look really closely, you’ll see that the jar second from the left actually has honey of two different colors in it! One side of the comb is filled with honey from one field, and the other from another field. Pretty cool, huh?

Snow Leopard melons from Tiny's Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

Snow Leopard melons from Tiny’s Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

These Snow Leopard melons from Tiny’s Organic Produce are not just another pretty face, err, I mean melon. When ripe, they have a sweetness of the cantaloupe style, and they are in the class of melons know as “ice box melons” because they are small and fit in the fridge easily, and they are perfect for one person to devour on their own.

Hard ciders from Eaglemount Wine & Cider. Photo copyright 2013 by Zachary D. Lyons.

Hard ciders from Eaglemount Wine & Cider. Photo copyright 2013 by Zachary D. Lyons.

Eaglemount Wine & Cider will offer a tasting of their fine hard ciders and wines today at your Ballard Farmers Market. They have a large selection of cider and wine varieties, so stop by and try a few to find the one that you enjoy the best, then stock up for the Big Game!

Chioggia radicchio from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Chioggia radicchio from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

One Leaf Farm has begun to harvest the first of its fall crop of radicchio. This is chioggia radicchio, and it has a wonderful, bitter flavor, and when sautéd, it is easily complimented with smoky, salty bacon, some balsamic vinegar, or some nice anchovies and a little grated pecorino in a salad. You might ask, “isn’t chioggia a beet?” Actually, it is a city in the Italian provence on Venice. And they know a thing or two about deliciousness. Now, don’t you feel smarter?

Pink Pearl apples from Jerzy Boyz. Photo copyright 2012 by Zachary D. Lyons.

Pink Pearl apples from Jerzy Boyz. Photo copyright 2012 by Zachary D. Lyons.

Pink Pearl apples from Jerzy Boyz are just one of the many heirloom tree fruits they grow. With their bright pink flesh, these apples are classically used for apple sauce — you know, that old-fashioned apple sauce that is naturally pink in the jar without the use of food coloring! Of course, they make for just good eating, too. Stop by and check out all the varieties of fruit they have that you will find on no other tables in the Market!

Yellow Curry Vegetables from House of the Sun Raw & Vegan Foods. Photo copyright 2013 by Zachary D. Lyons.

Yellow Curry Vegetables from House of the Sun Raw & Vegan Foods. Photo copyright 2013 by Zachary D. Lyons.

House of the Sun Raw & Vegan Cuisine has returned to you Ballard Farmers Market after a brief hiatus. With great offerings like these Yellow Curry Vegetables, kale chipscarrot crackers and more, they can help you outfit your Seahawks tailgate party with great raw and vegan foods made from ingredients sourced from right here at the Market, cuz nothing says, “are you ready for some football” like raw and vegan food!

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 18th: Pears, Peaches, Peppers, Politicians & P-other Stuff!

August 17, 2013
Sen. Ed Murray and Councilperson Richard Conlin enjoying Soda Jerk Soda at Wallingford Farmers Market. Photo copyright 2013 by Zachary D. Lyons.

Sen. Ed Murray and Councilperson Richard Conlin enjoying Soda Jerk Soda at Wallingford Farmers Market. Photo copyright 2013 by Zachary D. Lyons.

State Senator Ed Murray and Seattle City Councilperson Richard Conlin joined us at our sister Wallingford Farmers Market recently to celebrate not only National Farmers Market Week, but also the fact that Wallingford Farmers Market is the reigning Washington Farmers Market of the Year, according to the Washington State Farmers Market Association. In addition to lovely proclamations, presentations, tours and speechifying, they also enjoyed some Lime Cilantro Jalapeño fresh soda from Soda Jerk Soda (above). Of course, being the marketing machine that we are, we couldn’t help but use this image to promote Soda Jerk. (You’re welcome, Corey!)

Rosa Hale peaches from Martin Family Orchard. Photo copyright 2013 by Zachary D. Lyons.

Rosa Hale peaches from Martin Family Orchard. Photo copyright 2013 by Zachary D. Lyons.

Rosa Hale peaches are those big, juicy, sweet peaches that dreams are made of. They come on midway through peach season, along with many cousins of similar name. These are the peaches for which Washington is famous. But they are only around for a few short weeks. Try them today atMartin Family Orchards at your Ballard Farmers Market.

Goat yogurt in the incubator at Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

Goat yogurt in the incubator at Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

This is goat yogurt in the incubator at Twin Oaks Creamery in Chehalis. See, in order for yogurt to become, well, yogurt, it needs to be inoculated first. It starts out as goat milk. Then, after quick pasteurization, they add those beneficial and delicious bacteria that are so good for us. They need to take root in the milk, though, to make it yogurt, and that requires a higher temp than a refrigerator for a little while. The result is wonderful goat yogurt that will keep your immune system and digestive tract happy.

Cauliflower from Growing Things Farms. Photo copyright 2013 by Zachary D. Lyons.

Cauliflower from Growing Things Farms. Photo copyright 2013 by Zachary D. Lyons.

It is cauliflower season at Growing Things Farm, and for them, that means a rainbow of cauliflower, from white to green to yellow to purple, and that wonderful, fractalized variety known as romanesco. Steam it, then top it with freshly grated parmesan cheese. Sauté it with bacon, cayenne pepper flakes and some bread crumbs. Toss it with pasta, or into a salad. Dip it raw into cocktail sauce or hummus. Roast it in the oven with olive oil. Make cheesy cauliflower soup with it. Heck, throw it on the grill. You are only limited by your own imagination!

Purple Sensation pears from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

Purple Sensation pears from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

It is also pear season already, a full week earlier than we’ve ever seen them here before! Wow. This beauties are called Purple Sensation pears, and they are from the certified organic orchards of ACMA Mission Orchards. ACMA also has the early Gale Gala apples today, and a dizzying variety of stone fruit, including peachesnectarinespluots, plums and Italian prunes. In fact, no other orchard has the variety of tree fruit that ACMA does now at your Ballard Farmers Market!

Jim holds a gigantic sweet onion from Nash's Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Jim holds a gigantic sweet onion from Nash’s Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Meet Jim. Jim was shopping at your Ballard Farmers Market last Sunday, and he really wanted a sweet onion. What he found was a sweet onion that was the size of his head from our buddies at Nash’s Organic Farm. Seriously. There is no photographic trickery going on here. And the fact is, most of their sweet onions are this big. Must be all the clean living and the rich organic soil over there in Clallam County or something.

Hot chile peppers from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Hot chile peppers from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Alvarez Organic Farms grows over 200 different kinds of chile peppers, from the most mild bell peppers to the infamously hot ghost chile. And they are all coming into season right now. August and September is peak pepper season, and at the absolute peak, the pepper fields of the Alvarez family are awash in almost every color in the rainbow, much like the tulip fields of Skagit Valley in April. So enjoy a veritable tsunami of these tasty nightshades while you can, as they will go away again soon.

Treviso radicchio from Oxbow Farm. Photo copyright 2013 by Zachary D. Lyons.

Treviso radicchio from Oxbow Farm. Photo copyright 2013 by Zachary D. Lyons.

One of my favorite vegetables, and really, one of the most stunningly beautiful, is this treviso radicchio from Oxbow Farm. Unlike many radicchios, treviso grows tall instead of round. A member of the chicory family, it is naturally bitter, but grill it or sauté it with a nice slighty sweet, smoky bacon, and it sweetens up a bit. It likes salt and a good dose of olive oil (on the grill) or the rendered fat from the bacon, but not much else. It likes to stand alone, and it kinda clashes with garlic. Of course, if you like it a little sweeter, try drizzling a little balsamic vinegar on it when you serve it.

Berries from Hayton Farms. Photo copyright 2013 by Zachary D. Lyons.

Berries from Hayton Farms. Photo copyright 2013 by Zachary D. Lyons.

Speaking of gorgeous, just look at this array of fresh berries from Hayton Berry Farms. We’ve got blackberriesblueberriesraspberries and the elusive golden raspberries. Sounds like the golden ones will be available in a somewhat greater quantity this year, but supplies will still be limited, so get here early!

Jubilee tomatoes from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Jubilee tomatoes from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Hey kids, it’s time for the One Leaf Farm tomato of the week! And by my count, they are now up to harvesting 10 different kinds of maters. (See them all in our Facebook photo album.) These are Jubilee tomatoes. There seems to be debate amongst the seed companies on the Intertubes about the origins of this tomato, but it has been around since at least the early 1940s, and maybe as long ago as the 1890s. A golden to orange tomato, they are lower in acid, and thus a possible alternative for folks who have issues with high-acid tomatoes.

Fresh, local Rockfish from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

Fresh, local Rockfish from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

Let’s finish off with some fresh Washington rockfish from Wilson Fish. Rockfish is that fish that is misnamed “red snapper” by many folks, and it wasn’t until the feds cracked down of labeling practices of fish over the last decade that we finally realized we’d been eating rockfish this whole time. (Then again, most so-called “grouper” on menus still is, in fact, another species.) Rockfish kinda looks like a champion boxer that had to go the distance in order to win — not the prettiest of fish. But it is delicious. I love it coated with a nice blackening rub or jerk seasoning and pan-fried. Yummers. Of course, if you are reading this at 1 p.m. Sunday afternoon, you may be out of luck. This stuff tends to sell out very fast at your Ballard Farmers Market, so get here early!

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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