Posts Tagged ‘cheese’

Sunday, July 27th: Alien Stone Fruit, Ginormous Fish, Spectacular Leaves, Onions You Can Eat Like Apples, Snow Peas Of A Different Color & Something For The Cave Man In All Of Us!

July 26, 2014
Donut peaches from Collins Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

Donut peaches from Collins Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

These other-worldly looking donut peaches from Collins Family Orchards are one of my favorite stone fruits. And considering that there are literally hundreds of different stone fruits — indeed, dozens of different peaches — that’s saying something! They get their unusual shape from their tiny stone, and because this is a free-stone variety, its flesh separates from the stone very easily, making it an easy eater, and an easy peach to cook with. Donut peaches are sweet and juicy, yet tend to be small enough that they are easy to eat. And while they will dribble on your shirt with the best of peaches, they are perhaps the least sloppy of peaches. Try one today!

Huge king salmon from Wilson Fish. Photo copyright 2014 by Zachary D. Lyons.

Huge king salmon from Wilson Fish. Photo copyright 2014 by Zachary D. Lyons.

The boys at Wilson Fish have been having a tremendous season catching fish off the Washington coast. These are whole king salmon, weighing in at more than 25 pounds each! That’s some big king salmon, but it is by no means the biggest one they’ve caught. The result is big, beautiful fillets and whole fish that will feed a small army. Do not miss out on this season of wild Washington salmon!

Rainbow chard from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

Rainbow chard from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

Talk about stunning colors, I cannot recall a year in which chard has been so colorful. Indeed, in a year in which most crops are thriving, chard stands out. The harvests of chard throughout Western Washington in 2014 have been nothing short of epic, which big, beautiful, delicious leaves that will just plain make you smile. These particular marvels of nature come from our friends at One Leaf Farm.

Sweet onions from Alvarez Organic Farms. Photo copyright 2014 by Zachary D. Lyons.

Sweet onions from Alvarez Organic Farms. Photo copyright 2014 by Zachary D. Lyons.

These sweet onions from Alvarez Organic Farms are the stuff of legend. They are from Walla Walla sweet onion seed, but we call them “sweet onions,” without adding “Walla Walla” in front, because the name, “Walla Walla sweet onion,” is protected by a federal USDA Marketing Order, only to be used for onions grown within a 50-mile radius around Walla Walla. Never the less, Alvarez grows them just outside that range, in much the same hot, dry conditions that result in an onion you can eat like an apple! They’re that sweet.

Heirloom snow pears from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

Heirloom snow pears from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

These beautiful snow peas are from Alm Hill Gardens. The yellow ones are an heirloom variety with its roots in India, whereas the purple ones are a relatively new variety, bred over the last three decades. See, purple is a new color for snow peas entirely. Both are sweet and crunchy, and excellent quickly sauteed as a side dish.

Beef rib chop from Sea Breeze Farm. Photo copyright 2011 by Zachary D. Lyons.

Beef rib chop from Sea Breeze Farm. Photo copyright 2011 by Zachary D. Lyons.

To be honest, I haven’t the foggiest idea if Sea Breeze Farm will have any of these Flintstone-esque beef rib chops today, but that’s neither here nor there. That’s because pretty much anything they’ve got in the case today — and their case does vary, a la “it’s a farmers market, folks,” every week — is going to be really tasty, and from happy animals raised by people you know, because those people are the ones standing directly behind the case. Heck, I had some beef tongue and some duck breast from them this past week that were almost transcendental. So grab a chop, a roast, a bird, some charcuterie or a few links, and reconnect with your inner Fred.

Belgian-style ales from Propolis Brewing. Photo copyright 2014 by Zachary D. Lyons.

Belgian-style ales from Propolis Brewing. Photo copyright 2014 by Zachary D. Lyons.

In case you haven’t noticed, Propolis Brewing, from Port Townsend, is all about the seasonal ales. That means that their ales change every month or two to feature the flavors of the season. And today is new release day! Yes, Propolis has informed us that they’ll be releasing their first Washington State award-winning Ale, “Litha,” a Chamomile Saison, as well as a new Spruce Saison & Birch Ale today at your Ballard Farmers Market! Woohoo!

Sweetheart cherries from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

Sweetheart cherries from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

When Lyall Farms starts bringing in the sweetheart cherries, we know that cherry season is beginning to wind down, because they are the latest cherry variety. So if you haven’t taken the opportunity to enjoy the outstanding cherries that 2014 has produced, do so now, while you still have the chance!

Hericot vert green beans from Stoney Plains Organic Farm. Photo copyright 2013 by Zachary D. Lyons.

Hericot vert green beans from Stoney Plains Organic Farm. Photo copyright 2013 by Zachary D. Lyons.

Hericot vert green beans are not only redundantly named, they are the most delicate of green beans — thin and tender — and they just beg to be sautéed with some good bacon and some pearl onions. Stoney Plains Organic Farm has lots of them today, along with at least four other varieties of green beans. Yeah, baby!

Tomatoes from Colinwood Farm. Photo copyright 2014 by Zachary D. Lyons.

Tomatoes from Colinwood Farm. Photo copyright 2014 by Zachary D. Lyons.

Colinwood Farm is cranking out lots of tomatoliciousness right now. Just look at this veritable potpourri of tomatoes in this basket. Big ones. Little ones. Sweet ones. Orange ones. Round ones and wrinkly ones. 2014 is shaping up to be a barnburner when it comes to maters. Don’t waste your time with those tasteless things at the Big Box store when you can get some of these freshly harvested, vine-ripened beauties.

Detroit beets from Nash's Organic Farm. Photo copyright 2014 by Zachary D. Lyons.

Detroit beets from Nash’s Organic Farm. Photo copyright 2014 by Zachary D. Lyons.

This gorgeous shot of Detroit red beets sporting spectacular beet greens from Nash’s Organic Produce serve as a reminder to us all that when you buy a bunch of these sweet, earthy roots, you are actually getting two dishes for the price of one! Roast, grill, steam, pickle or shred the roots, and then use the greens as you would chard. Don’t go wasting perfectly delicious food by tossing those greens!

Chicken (top) and duck eggs from Stokesberry Sustainable Farm. Photo copyright 2013 by Zachary D. Lyons.

Chicken (top) and duck eggs from Stokesberry Sustainable Farm. Photo copyright 2013 by Zachary D. Lyons.

Our farmers are producing more eggs than ever it seems, which means that your chances of getting some at your Ballard Farmers Market are better than ever. Just check out these certified organic chicken and duck eggs from Stokesberry Sustainable Farm, for instance. Laid by happy birds that get to run around and get plenty of fresh air, they are way better than anything you’ll find in a Big Box store. In fact. those duck eggs are the only eggs Seahawks quarterback Russell Wilson will eat! Yes, Stokesberry supplies both the Seahawks and the Sounders with poultry and eggs. And hey, both teams are at the top of their leagues. What can these eggs do for you? Well, if you want to find out, don’t come tooling into the Market at 2:45 p.m. looking for them. I said our farmers have more eggs. I didn’t say they have an endless supply of them!

Victor Jensen in the aging room at Golden Glen Creamery. Photo copyright by Mandy Alderink, courtesy of Golden Glen Creamery.

Victor Jensen in the aging room at Golden Glen Creamery. Photo copyright by Mandy Alderink, courtesy of Golden Glen Creamery.

The Jensens of Golden Glen Creamery have been making gouda and cheddar cheeses up on their dairy farm in Bow for generations. See, when all the Dutch settlers came to the Skagit Valley to grow tulips, someone had to make cheese for them, right? Enjoy a taste of Washington’s history with some their fine cheeses today!

Chesnok Red garlic from Jarvis Family Garlic Farm. Photo copyright 2014 by Zachary D. Lyons.

Chesnok Red garlic from Jarvis Family Garlic Farm. Photo copyright 2014 by Zachary D. Lyons.

It is time to get your garlic on, folks. Whether you be sautéing some greens, cooking a roast, making pickles, or whatever you might need it for, Jarvis Family Garlic Farm has the right variety of garlic for you, from mild to wild. They grow it over in Clallam County, on the North Olympic Peninsula, where the rain shadow of the Olympic Mountains means their soil is not so wet as most other parts of Western Washington. That makes for great growing conditions for garlic, and we are the beneficiaries!

Kalamata olive bread from Snohomish Bakery. Photo copyright 2014 by Zachary D. Lyons.

Kalamata olive bread from Snohomish Bakery. Photo copyright 2014 by Zachary D. Lyons.

Moist, chewy, with little explosions of salty oliveliciousness throughout, you will adore this kalamata olive bread from Snohomish Bakery. It is just one of a dozen or so varieties of artisan breads they bake. Stop by for some to compliment your Sunday night supper today!

Tamarind-Ginger, Lemon-Lavender and Blueberry-Basil fresh sodas from Soda Jerk Soda. Photo copyright 2014 by Zachary D. Lyons.

Tamarind-Ginger, Lemon-Lavender and Blueberry-Basil fresh sodas from Soda Jerk Soda. Photo copyright 2014 by Zachary D. Lyons.

Finally, how about some fresh sodas from Soda Jerk Soda. Check out their current selection of flavors, including Tamarind-Ginger, Lemon-Lavender and the oh, so localicious Blueberry-Basil. And remember, their cups and their straws are compostable. When you go to dispose of them, please take a moment to recognize our green composting and blue recycling waste receptacles throughout your Ballard Farmers Market, and please make an effort to put your cup in the correct receptacle. Each receptacle 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. It’s easy. You already do it at home every day. 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, June 8th: Raspberries, Apriums, Snow Peas, Sheep Feta & More!

June 7, 2014
Apriums from Collins Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

Apriums from Collins Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

Wow! The summer crops keep rolling in early! These are apriums from Collins Family Orchards. They are a hybrid of apricots and plums, genetically 70% apricot and 30% plum. They favor apricots in appearance and flavor, though they are sturdier, making them good for hikes and lunch boxes, and they are the first large stone fruit of the season. Ripe and ready now!

Snow peas from Alvarez Organic Farms. Photo copyright 2014 by Zachary D. Lyons.

Snow peas from Alvarez Organic Farms. Photo copyright 2014 by Zachary D. Lyons.

Just last week, we were celebrating the first sugar snap peas of the season from Alvarez Organic Farms. This week, we cheer for snow peas! I sautéed a bunch of these Friday night with some of their green garlic and green sweet onions, and served it alongside a nice grilled King salmon fillet from Wilson Fish. Now, that’s living!

Raspberries from Sidhu Farms. Photo copyright 2011 by Zachary D. Lyons.

Raspberries from Sidhu Farms. Photo copyright 2011 by Zachary D. Lyons.

And under the heading of, “could life get any better?” come the first raspberries of the year! Yes, Sidhu Farms wins the derby on them. And we checked… this is the earliest we’ve ever had raspberries at your Ballard Farmers Market!

Sheep feta from Glendale Shepherd. Photo courtesy Glendale Shepherd.

Sheep feta from Glendale Shepherd. Photo courtesy Glendale Shepherd.

Glendale Shepherd has its first sheep’s milk feta of the season today at your Ballard Farmers Market. This is the feta they eat in Greece, where sheep reign and cows are less common. So enjoy a little old world flavor, not from the Greek Islands, but from Whidbey Island!

Cucumbers from Nash's Organic Produce. Photo copyright 2011 by Zachary D. Lyons.

Cucumbers from Nash’s Organic Produce. Photo copyright 2011 by Zachary D. Lyons.

And how crazy is this? Nash’s Organic Produce has cucumbers today! Yes, you heard me right! And they also have strawberries, spinach and, wait for it, even a little basil!

Tieton cherries from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

Tieton cherries from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

These are Tieton cherries from Lyall Farms. A big, bold, full-flavored cherry, they are the cherry’s cherry. You want dark? You want to know you are actually eating a cherry? Heck, you want to keep your gout away?!? Eat a handful of these bad boys a day!

Dwarf sunflowers from Summer Run Farm. Photo copyright 2011 by Zachary D. Lyons.

Dwarf sunflowers from Summer Run Farm. Photo copyright 2011 by Zachary D. Lyons.

Summer Run Farm, from just over in Carnation, is known for their huge heads of lettuce. But they are also known for these adorable dwarf sunflowers. Why not pick up a few for your planter box? Oh, and Growing Things Farm is offering your fourth garden start free when you buy three plants today. So stop procrastinating, and get planting!

Organic asparagus from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

Organic asparagus from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

Asparagus season is going to go away this year as quickly as it came on, what with our warmer and sunnier than normal weather. So don’t miss out on this wonderful organic asparagus from Alm Hill Gardens. Get it while you can!

Zucchini from Colinwood Farm. Photo copyright 2014 by Zachary D. Lyons.

Zucchini from Colinwood Farm. Photo copyright 2014 by Zachary D. Lyons.

And how about this? Yes, this is zucchini! I took this photo last Sunday, in fact. Colinwood Farm manages to always be the first farm with summer squash every year. In fact, I had someone ask me recently, “Where’s that zucchini coming from in Patty’s Pan’s quesadillas?” Colinwood, that’s where!

Purple kohlrabi from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

Purple kohlrabi from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

How about some lovely, and colorful, purple kohlrabi from One Leaf Farm? Remember, you can eat the greens and the bulb on it. And One Leaf has doubled the number of varieties of heirloom lettuces they have on their tables this week!

Lettuce from Children's Garden. Photo copyright 2014 by Zachary D. Lyons.

Lettuce from Children’s Garden. Photo copyright 2014 by Zachary D. Lyons.

Short, and very sweet this week, given all the fruit and peas coming into season, we finish off this week’s epistle with a summer staple: lettuce. Our buddies at Children’s Garden have lots of it right now, as well as mintcilantrorosemaryparsley and many other fresh cut herbs. And don’t forget to grab one of their beautiful bouquets of flowers, 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, May 11th: Happy Mother’s Day! Say “I Love You, Mom!” With Localiciousness From Your Ballard Farmers Market!

May 10, 2014
KaYing, a.k.a., The Old Farmer. Photo copyright 2011 by Zachary D. Lyons.

KaYing, a.k.a., The Old Farmer. Photo copyright 2011 by Zachary D. Lyons.

While most of us working at your Ballard Farmers Market think of our Market Master Judy Kirkhuff as our Market Mom, she thinks of KaYing from The Old Farmer that way. But heck, let’s just celebrate them both today, along with all the other moms in Ballard and beyond. It is interesting to note that Mothers Day has its origins in a holiday known as Mother’s Day For Peace that dates back to 1872, in response to mothers having to bury too many of their sons from endless wars. Frankly, I still like this idea. After all, can you imagine a better Mother’s Day gift than world peace?

Until that day, you can take care of your mom with a gorgeous bouquet of flowers from KaYing, or one of our other flower farmers, today at your Ballard Farmers Market. Or better yet, you could give your mom, our Market moms, and a lot of moms of lesser means a huge gift by buying a ticket to the Farmers Market Dinner & Auction to Support Fresh Bucks coming up this Tuesday at Hotel Ballard. We’ll be on the rooftop in glorious sunshine, eating deliciousness from your Ballard Farmers Market, prepared by Chef Jason Stoneburner, THE Stoneburner behind Stoneburner Restaurant. A limited number of paper tickets to this event will be available for sale at the Market Information Desk during today’s market!

Fresh red king salmon from Wilson Fish.Photo copyright 2012 by Zachary D. Lyons.

Fresh red king salmon from Wilson Fish.Photo copyright 2012 by Zachary D. Lyons.

You could take your mom out to dinner today and fight the masses all doing the same. But on such a spectacular Mother’s Day Sunday as this, why don’t you make her dinner? Dinner from your Ballard Farmers Market, with fresh, Washington troll-caught king salmon from Wilson Fish, no less! Few things say, “I love you, mom,” quite like cooking her an amazing dinner. In fact, we’ll be eating some of this salmon Tuesday night at the Farmers Market Dinner & Auction!

Brilliant tulips from Ia's Garden. Photo copyright 2012 by Zachary D. Lyons.

Brilliant tulips from Ia’s Garden. Photo copyright 2012 by Zachary D. Lyons.

Of course, fresh flowers are right up there, too. These beautiful blooms are from Ia’s Garden, glowing in spring sun much like today’s. We have seven flower farms at your Ballard Farmers Market today, but lines will be long. Come early, pack some patience, and maybe work in teams. You know, one of you gets in line for flowers while the rest of you get your groceries, and maybe a quesadilla, some tacos or salmon sliders.

Japanese wax turnips from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Japanese wax turnips from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Just in time for Mom’s Day, how about some of these beautiful Japanese wax turnips from One Leaf Farm. Rand and Paul can attest that I have been like an annoying little kid for the last few weeks, endlessly asking them, “are there going to be turnips this week?” over and over, again and again, in a repetitive and redundant fashion. And today, they are finally here! I love slicing the roots up and tossing them in salads like radishes, but they are also lovely sautéed whole or halved in a little butter, and then served atop a lovely bed of their wilted greens, which you had better eat, too, as they are awesome. It’s like getting two veggies for the price of one!

Cucumbers from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

Cucumbers from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

And how about this?!? These are Japanese cucumbers from Colinwood Farm, fresh out of their greenhouse over in Port Townsend, a.k.a., The Banana Belt! And not only cucumbers. They’ve got baby summer squash and squash blossomsspinach and carrots now, too, and a lot of other stuff!

Rhubarb from Sidhu Farms. Photo copyright 2012 by Zachary D. Lyons.

Rhubarb from Sidhu Farms. Photo copyright 2012 by Zachary D. Lyons.

Get your rhubarb on, good people of Ballard! Yes, it is full-on rhubarb season, and our friends at Sidhu Farms have begun to harvest plenty of it from their fertile fields down in the Puyallup River Valley, the single most prolific rhubarb producing region in America! (“Alex, I’ll take Washington Agriculture Trivia for $800, please!”)

Organic asparagus from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Organic asparagus from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

When I cook up spring king salmon from Wilson Fish, I love to serve it with some fresh organic asparagus, like this from Alm Hill Gardens, roasted in a 375 degree oven until just tender with some…

Wild morel mushrooms from Foraged & Found Edible. Photo copyright 2014 by Zachary D. Lyons.

Wild morel mushrooms from Foraged & Found Edible. Photo copyright 2014 by Zachary D. Lyons.

Wild morel mushrooms from Foraged & Found Edibles. I like to slice them in rings about a half inch thick and then toss them in with the asparagus. Then, I like to add some…

Spring sweet onions from Alvarez Organic Farms. Photo copyright 2012 by Zachary D. Lyons.

Spring sweet onions from Alvarez Organic Farms. Photo copyright 2012 by Zachary D. Lyons.

Spring sweet onions from Alvarez Organic Farms. I cut the white part into rounds about a quarter to a half inch long, and the green part into one to two inch pieces. Add a little green garlic from Nash’s Organic Farm, prepared the same as the onions, and toss it all with some olive oil, for a nuttier, more local flavor, some camelina oil from our own Ole World Oils, some good, course sea salt and some freshly ground pepper, and roast it for 10-15 minute at 375 degrees, until just tender. That, and king salmon. Oh, how I love spring. And you will amaze mom with this meal, despite how simple it is. Trust me, I know. My mom is amazed every time I make it for her!

Heat-shaped Kombucha Mothers from CommuniTea Kombucha. Photo copyright 2014 by Zachary D. Lyons.

Heat-shaped Kombucha Mothers from CommuniTea Kombucha. Photo copyright 2014 by Zachary D. Lyons.

For Mother’s Day, why not give your mother a heart shaped kombucha mother from CommuniTea Kombucha? That way, she can make her own kombucha at home… and it’s just plain a really cool thing!

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

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

While mom is relaxing in the sun in the backyard while you cook her dinner, bring her a plate of award-winning sheep’s milk cheese from Glendale Shepherd. Sheep cheese is not very common around these parts, and we are so lucky to have it here. And this stuff is delish! Of course, you’ll need a separate plate for these…

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

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

Fresh oysters on the half shell that you picked up from Hama Hama Oyster Company today at your Ballard Farmers Market! Hama Hama is the oyster company so nice, they named it twice! And their Blue Pools are gorgeous right now. So get you some, get shucking, and make mom feel like a queen!

Mothers Day Cookies from Grateful Bread Bakery. Photo copyright 2013 by Zachary D. Lyons.

Mothers Day Cookies from Grateful Bread Baking. Photo copyright 2013 by Zachary D. Lyons.

Grab mom some artisan bread, a few bagels and some of these heart-shaped ‘mom’ cookies from Grateful Bread Baking, while you are at it.

Eaglemount Red Wine defies gravity! Photo copyright 2014 by Zachary D. Lyons.

Eaglemount Red Wine defies gravity! Photo copyright 2014 by Zachary D. Lyons.

And don’t forget the wine! Like this gravity-defying Eaglemount Red Table Wine from Eaglemount Wine & Cider.

Red leaf lettuce from Stoney Plains Organic Farm. Photo copyright 2013 by Zachary D. Lyons.

Red leaf lettuce from Stoney Plains Organic Farm. Photo copyright 2013 by Zachary D. Lyons.

Make mom a nice salad with some fresh red leaf lettuce from Stoney Plains Organic Farm. Yes, head lettuce is back at your Ballard Farmers Market!

Mothers Day pies from Deborah's Homemade Pies. Photo copyright 2011 by Zachary D. Lyons.

Mothers Day pies from Deborah’s Homemade Pies. Photo copyright 2011 by Zachary D. Lyons.

And finish mom’s special dinner off with a Mother’s Day pie from Deborah’s Homemade Pies. Yes, I know… you’d think I would be telling you to make the pie yourself. But let’s be honest with each other. Deborah’s pies are so much better than anything you will make on the fly today. Mom will love you all the more for caring enough to admit when making pie has you licked, and just going ahead and getting one you know is going to be really, really good!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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


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