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!
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.
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!
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 corn, cornmeal 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.)
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 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…
…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!
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…
… some wild salmon lox from Loki Fish. They lox up coho, keta 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!
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.)
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.
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.