Sunday, March 24th: Spring Has Sprung, Bringing Fiddleheads, Easter Hams, Plants For Your Garden & More!

Easter hams from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

Easter is in one week, and churches all over are handing out palm fronds today. Time to get you a ham! Olsen Farms has plenty of freshly smoked hams for your holiday feast at your Ballard Farmers Market today. But if a beef or lamb roast is more your speed, they’ve got those waiting for you, too. But do pick it up today, so you are ready to go next Sunday, eh? And it’s not too late to pick up some lamb or a nice brisket for Passover, too, though you’ll want to start it thawing as soon as you get home today. After all, Passover begins at sundown Monday.

Ladyfern Fiddleheads from Foraged & Found Edibles. Photo copyright 2012 by Zachary D. Lyons.

I know I’ve been talking about signs of spring for weeks now, but this past Wednesday, spring actually finally arrived. If the 12 hours of daylight didn’t give it away, certainly the snow showers and wind storms should have. Ah, March in the Pacific Northwet. Well, as if to formally pronounce the arrival spring, Foraged & Found Edibles brings the first Ladyfern fiddleheads to your Ballard Farmers Market today. Woohoo! And if that weren’t enough, they’ve got wood sorrel and stinging nettles today, too!

Blueberry plants from Cascadian Edible Landscapes. Photo copyright 2013 by Zachary D. Lyons.

April approacheth, the sun is out, and it is time to get back into the garden! And Cascadian Edible Landscapes has returned to help us in that endeavor. They’ve got a tremendous selection of vegetable starts and berry plants. Like these beautiful blueberry plants. Imagine stepping out your backdoor to enjoy blueberries from your very own blueberry bush for years to come. Sounds pretty nice, eh? Well, get ‘em now, and get ‘em in the ground, while it is still the rainy season. That way, they’ll get their roots established before things dry out this summer.

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

Stoney Plains Organic Farm has sorrel of the domesticated variety this week. This is Red Vein sorrel, though they also have regular sorrel, too. This regenerative, herbaceous leafy green is just what the doctor ordered, perhaps literally, for spring. Stoney Plains also has plenty of garden plants, too, including strawberry plants. Get them in the ground now, and enjoy your own berries come June!

Tulips from Pa Garden. Photo copyright 2013 by Zachary D. Lyons.

Did you notice how full the Market was last week? We had five farms return last week, including all of our Hmong flower farms. And if that ain’t an harbinger of spring, I don’t know what is! Of course, this week, they were probably harvesting flowers in the snow in the Lower Snoqualmie Valley. Stop by today, and grab some of these lovely tulips from Pa Garden. Fresh from the field, they are ready to burst open in brilliant color in a vase on your table!

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

The start of spring also signals the approaching end of kale season. Yeah, I know. Around here, it is always kale season. But the fact is, this time of year, kale wants to reproduce, just like any other healthy species. So, the kale plants in the field, as well as the collards, cabbages and many roots, start to bolt, sending out their flowers in pursuit of procreation. The result is raab. Yes, this time of year, we get to enjoy any number of different kinds of raabs as these plants reach the end of their lifecycle and get on with the job of producing the next. Raabs, those tender, flowery tops of these plants, are lovely simply sautéed with some garlic, and they can be great grilled, too. And Nash’s Organic Produce has a whole bunch of them right now!

Gil holds ducklings at Stokesberry Sustainable Farm. Photo copyright 2013 by Zachary D. Lyons.

Here is this week’s installment of This Photo Is Almost Disturbingly Cute. This is our own Gilbert holding three adorable, fluffy ducklings at Stokesberry Sustainable Farm during our visit there a few weeks ago. I suppose the cuteness factor may trouble some folks, but for those who enjoy duck, know that these little guys will enjoy a happy, healthy and loved life before they come to Market. That’s just the way the Stokesberry’s roll.

Dandelion greens from Children’s Garden. Photo copyright 2013 by Zachary D. Lyons.

Speaking of regenerative greens for a spring tonic, how’s about some of these tasty dandelion greens from Children’s Garden? These quite bitter greens may make you pucker a bit, but dress them with some anchovies, olive oil and some of that Twin Oaks goat feta, and maybe a drizzle of some balsamic vinegar, and you’ve got one delicious, nutritious salad. Or you can make soup, tea, or even juice them, and grilling them is not out of the question. Your liver will thank you!

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

Don’t forget the ornamental side of your garden. And if you’re lazy, like me, these succulents from Phocas Farms are for you! Get them in the ground now, and let them get their roots well established while it’s still rainy, and they will reward you all summer long by being draught tolerant… and gorgeous! Just look at all these colors. Phocas Farms propagates more than 200 varieties of them. So get a whole bunch of them, and make for a colorful summer without all that watering.

Red mustard greens from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

More scrumptious greens for spring — these being red mustard greens from Colinwood Farms. These are great lightly wilted with olive oil and garlic, or raw in a nice, spicy salad, as they are very tender. Colinwood has lots of other greens now, too, as well as new carrots. Enjoy!

Fresh eggs from Growing Things Farm. Photo copyright 2009 by Zachary D. Lyons.

With Passover and Easter looming ahead this week, you need eggs! Lots of eggs!!! For your seder plate or your Easter egg hunt, for your famous deviled eggs to bring to the Easter gathering at Grandma’s house, or for that extraordinary brunch you’ll be cooking up next weekend. We’ve got an abundance of eggs in your Ballard Farmers Market right now, and these are the best eggs you’ve ever tasted. Seriously. The eggs above, for instance, are from Growing Things Farm, and the farm is renowned for their amazing eggs. They have hard shells and big, beautiful, richly yellow yolks, and they are laid by happy chickens that get to run around outdoors and hang out with roasters. I know. I’ve seen them. So, stock up!

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.

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, March 10th: Did You Set Your Clocks Forward?!? And Other Delicious News!

Did you set your clocks forward an hour for Daylight Savings Time? Image courtesy LeeHansen.com.

Hey kids! It’s Daylight Savings Time again, that archaic process by which we are somehow saving daylight by simply reprogramming our clocks. And yet, we still seem to have the same amount of daylight in the day. There are many stories as to the purpose of this process, but it seems to me that the farmers we work with are out in their fields while it’s light, and the time on the clock is irrelevant. And it’s not like the cows that need milking are going to look at the changed clock on the wall and suddenly think to themselves, “Moo. My udders are full, but the clock says…” But hey, at least I won’t need a flashlight tonight to see the keyhole on my backdoor when I get home from the Market.

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

With seemingly the mildest winter in years here in the Pacific Northwet, lotsa green things are already returning to your Ballard Farmers Market. In fact, it is a great time to enjoy fresh-cut herbs again, like this spearmint from Children’s Garden. They also have cilantro, rosemary, parsley and other herbs now, plus a ton of greens, and daffodils

Survival Pouch from Umchu Bar. Photo copyright 2013 by Zachary D. Lyons.

Remember Cave Man Bars? Well, Steve is back with his delicious snack and energy bars, but under a new name: Umchu Bar. And he has incorporated more local ingredients in his recipes, as well as developed a few new recipes, too! Like his new Survival Pouch, which he calls a “primitive PB&J.” Made with roasted peanuts from CB Nuts in Kingston, and Washington cherries, this is the perfect thing to keep a case of around for when the zombie apocalypse finally arrives.

Baby chard from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

Speaking of yummy, tender, spring greens, look at these tasty baby chard greens from Colinwood Farms. After months of kale, some chard sounds pretty good right about now. A quick sauté with some garlic and olive oil… mmm. Or just eat ‘em raw as a salad. Hey, why not get some triticale from Nash’s Organic Produce and make a nice chard and grain salad. Now, we’re talking.

Seasoned cheese curds from Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

Gil & I had a lovely visit to Twin Oaks Creamery in Chehalis on Friday, and we got to meet the cows and goats and see the milking parlor, cheese making facilities and aging cave. One of the things we got to see is how they season their cheese curds. They use fresh-cut herbs and fresh spices. And the result is deliciousness. Simple curds turned into culinary works of art that will please any palate.

Braising mix from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Braising greens from Alm Hill Gardens are back in force these days, fully recovered from the early January deep freeze they got up in Whatcom County. See, they get that cold wind out of the Fraser River Valley that comes way down out of Northern Canada. Fortunately, though, winter veggies in the fields sprang back to life quickly, and now, we get to enjoy this tasty mix of kales, chards and collards.

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

We also visited Stokesberrry Sustainable Farm in Olympia during our Friday trip. We first got to visit their pastures where their cattle and Icelandic sheep graze on lush greens. Then, we headed to the main farm to see all the ducks and chickens quacking and clucking and wandering about freely. Lots of space. Lots of free air. Lots of mud… well, for the pigs, anyway. The egg-laying ducks (yes, there are different breeds of ducks and chickens — some lay eggs, some are used for meat) where rather comical, marching around their enclosure, quacking in unison. After all, they are flocking birds. Well, they lay these beautiful white eggs (above), that are wonderful, with rich, deeply yellow yolks. Yes, they do taste different than chicken eggs. Haven’t tried them before? Grab a dozen today!

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.

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

Sunday, February 3rd: Milk (Cow & Goat), Eggs (Chicken & Duck), Carrots (Sweet & Delicious), Succulents (Beautiful & Drought Resistant) & Other Wonderful Stuff!

Bottled cows milk from Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

Did you get a chance to meet our newest farm last Sunday at your Ballard Farmers Market? If not, let me introduce you to Twin Oaks Creamery. Twin Oaks, meet Ballard. Twin Oaks is a small, family-owned and operated dairy farm in Chehalis that manages both dairy goats and cows. And they bring with them to Ballard the return pasteurized bottled milk from both, as well as fresh and aged cheeses, and soon, yogurt. Their milk is whole milk, not homogenized, so it is real milk, and it is delicious! We’ve been without pasteurized milk since September, and we are very excited about the arrival of Twin Oaks. So come meet your local dairy farmers today, and tomorrow, you can have a super bowl of cereal with delicious local milk! (Did you see what I did there?)

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

In years past, we’ve been lean on eggs at your Ballard Farmers Market this time of year. But not this year. In fact, our egg producers are flush with eggs right now, and for the first time in months, they actually didn’t sell out of eggs this past Sunday. So, if you’re one of those folks who has simply given up hope of getting farm-fresh eggs on Sunday afternoon, because you just can’t drag yourself down to your Ballard Farmers Market before 1:30 p.m., this is your winter! Fear not. And get thee down here today. These lovely eggs (above) are from Stokesberry Sustainable Farm. The white ones are duck eggs and the brown ones are chicken eggs. And just so’s you know I ain’t just blowing smoke, I took this photo last Sunday at — wait for it — 3 p.m.! Just sayin’.

February’s Tamale-of-the-Month from Patty Pan Grill. Photo courtesy Patty Pan Grill.

Patty Pan Grill just launched at the new year a great new program of offering seasonal tamales that changes each month. Made with great local ingredients, you can take them home to cook or eat them here. February’s offering is Caramelized Onion, Goat Cheese & Olsen Farms Potato Tamales. Stop by and grab some today, because February is a short month!

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

There’s a reason why they call them Nash’s Best Carrots. They are really good carrots! And Nash’s Organic Produce has lots of them… but not for long. In fact, I hear that they may only last through next Sunday’s market. But they keep incredibly well in your fridge, so stock up today. Then you’ll have them for soups, salads, juices, root roasts, stews and more for the rest of the winter. But if you dillydally, you’re gonna miss them until the next harvest begins weeks from now.

Succulent chicks from Phocas Farms. Photo copyright 2012 by Zachary D. Lyons.

Just up the road from Nash’s, a little west in Port Angeles, is Phocas Farms. They seem to mysteriously disappear from your Ballard Farmers Market every fall, but it is really no mystery at all. Fall is when the saffron harvest happens, and Jimmy puts all of his attention into plucking, cleaning and drying every delicate thread of saffron all day long for two or three months. Then he shifts his attention to transferring the fall’s crop of succulent chicks from their parents into small pots to get all set and ready for coming back to your Ballard Farmers Market… TODAY! So if you are developing a gardening itch already, but you realize it is still too early to plant most other stuff, get you some succulents from Phocas Farms today, get them in the ground, and then they will be all ready to do what they do best come summer, which is to flourish despite your neglect and weeks without rain!

Baby baby bok choy from Stoney Plains Organic Farm. Photo copyright 2011 by Zachary D. Lyons.

From the department of redundancy department comes baby baby bok choy from Stoney Plains Organic Farm in Tenino. These are the most delicate of baby shoots of the vegetable that is correctly known as baby bok choy. See, baby bok choy is not baby bok choy. They are completely different beasts. So, in this case, these really are baby baby bok choy. And perhaps the most fascinating thing is how long I can go on with this inane discussion with seemingly no shame. But never you mind that. Get yourself some of this deliciousness today! Toss in hot pan with olive oil and garlic. Give a quick toss or two. Done. You can thank me later. Just don’t come too late looking for these, as they’ll sell out early. (Oh, and Terry, please save me some, eh? Thanks!)

D’Anjou pears from Booth Canyon Orchards. Photo copyright 2013 by Zachary D. Lyons.

Today is the last day for Booth Canyon Orchard for the season. They will exhaust today their 2012 fall harvest of heirloom apples and pears, like these D’Anjou pears, and they will retire to the Methow Valley to prune trees (or, if they’re smart, they’ll spend a week or three in Mexico) in preparation for their triumphant return next September. So stop by, stock up, thank them for feeding us so well, and send them on their way with a hug!

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

It’s the first Sunday of the month, and that means our monthly visit from Fishing Vessel St. Jude with the finest canned, smoked, frozen, dried, and just generally delicious local albacore tuna you’ll find anywhere. Remember, it’s low in mercury and high in beneficial omega-fatty acids, because this is adolescent tuna from the North Pacific. So stock up for the month, as we won’t see them again until March 3rd!

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.

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, January 20th: Rockridge Ciders Return, Rapini, Dino Kale, Chickweed, Salad Mix & Other Signs Of Brighter Days To Come!

Honey Crisp Apple Cider from Rockridge Orchards. Photo copyright 2012 by Zachary D. Lyons.

Wow. Is it just me, or does everyone feel like we’ve been wandering about in a fog all week. I mean, seriously. But hey, we’ll take it, won’t we? Sure beats rain! Anywho, Rockridge Orchards returns this week, after a two-week hiatus, ready for action, and for your thirst. So swing by and get your fix of sweet and hard ciders, berry wines, cider vinegars and seasoned salts. Cuz you may not care who’s playing football today, but you sure miss you some cider!

Rapini from Stoney Plains Organic Farm. Photo copyright 2013 by Zachary D. Lyons.

Cold, foggy weather aside, there is hope that we are steadily marching forward toward spring. The days are getting longing — really, they are, even if the sunsets are overrun by fog every evening. And Stoney Plains Organic Farm has the season’s first rapini! Fresh out of their greenhouse, which affords them the luxury of thumbing their noses at Old Man Winter, this cousin of broccoli is a refreshing, energizing promise of spring to come, right now, in January. Enjoy!

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

This time of year, egg production slows a bit. See, just like us, chickens don’t particularly care for cold air and long, dark nights. There’s a lot of science stuff to explain it all, but suffice it to say that, well, they’d rather be in Cancun right now (where they’d be laying eggs like crazy, I’d imagine). The good news is, Alm Hill Gardens is bringing some of their eggs to Market right now, which is helping take up the slack. That said, if you want farm-fresh, local eggs this time of year, you best get to your Ballard Farmers Market early, as they will sell out earlier in the day than other times of year.

Rainbow chard from Full Circle Farm. Photo copyright 2013 by Zachary D. Lyons.

Looking for some tender greens to nourish your body and your soul? Full Circle Farm has lovely rainbow chard. Of course, they also have dino kale, spuds, beets, sunchokes and much more now, too. Full Circle is located just east of Seattle in Carnation, where they have become one of Western Washington’s most successful farms. Want local? How’s grown in King County sound?

Fresh sausages from Sea Breeze Farm. Photo copyright 2011 by Zachary D. Lyons.

It’s golden ticket weekend at Sea Breeze Farm. That means that hidden amongst hundreds of packages of their sausages in their meat cases is one package of sausage that contains a golden ticket good for a $100 gift certificate to their restaurant, La Boucherie! Yuppers. And you’ve got eight different delicious, artisan sausages from which to choose: Toulouse, Campagne, Provence, Gremolata, Chorizo, I-Heart-Brandy, Finnochio-Dulce and Breakfast. And they are all amazing, made from the farm’s own meat and other local ingredients. You’ll want to spend all next week eating a different one each night, regardless of the golden ticket!

Dino kale from Children’s Garden. Photo copyright 2013 by Zachary D. Lyons.

Children’s Garden is another King County farm that has worked hard to extend its season in order to bring local deliciousness to you at your Ballard Farmers Market all winter long. Employing the use of row covers to help keep up temperatures for their greens, they are able to bring to you lovely, luscious leafiness like this dino kale right through the cold, dark months.

Herbal teas from Harbor Herbalist Teas. Photo copyright 2013 by Zachary D. Lyons.

Harbor Herbalist Teas makes wonderful herbal teas from local and regional ingredients, mostly grown on the West Coast. They offer a tremendous selection of soothing, comforting, healing, warming teas, with a flavor to please every palate. Come by and introduce yourself to your local tea maker, and take some home to help you shake off the foggy gloom this evening!

Chickweed, a.k.a., Satin Flower, from Nash’s Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Chickweed. It’s not just for your pet cockatiel anymore! In fact, it is a tasty, nutritious winter green that makes for a great salad or a nice garnish. Now, this ain’t your backyard’s chickweed. Chickweed has many, many varieties. This one is bred for eating and for helping farms fix nitrogen into their soil during crop rotation. And those smart kids out at Nash’s Organic Produce in Dungeness figured out it was the right over-winter crop to grow, as it serves that dual purpose. It’s about crop rotation, and it’s about economics for them, and for us, it’s about lunch!

Spicy salad mix from Colinwood Farm. Photo copyright 2011 by Zachary D. Lyons.

Last, but certainly not least today, is this gorgeous salad mix from Colinwood Farms. If you think you either need to forego salads during the winter in order to maintain a local diet, or you have to quit the local diet in order to get your salad on, you would be in err. Colinwood has their greenhouses in Port Townsend working hard, all winter long, cranking out delicious salad mix to keep us happy, healthy and sane!

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.

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.