Posts Tagged ‘jelly’

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

May 4, 2013
Organic asparagus from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Sunday, January 13th: Go Ballard Farmers Market! Go Seahawks!

January 12, 2013
Signed 12th Man flag. Photo courtesy Seattle Seahawks.

Signed 12th Man flag. Photo courtesy Seattle Seahawks.

It’s a cold, sunny January day today, and while many will be glued to the boob tube… the one-eyed god… the idiot box… the nearest television, watching the Seahawks take on Atlanta for another shot at the 49ers and the Super Bowl, your Ballard Farmers Market will be open as it always is, come rain or shine, snow, wind or cold, more reliable than the Post Office, from 10 a.m.-3 p.m., just like it is every Sunday, year-round. But we understand that many a faithful Ballard Farmers Marketeer is going to be torn between the two events, or maybe you come from a house divided — between Market camp and Game camp (What, did you think I meant Seattle and Atlanta camps? As if…) — or maybe you are one that wants to figure out how to do both.

Good news! At least a dozen venues within one block of your Ballard Farmers Market, up and down Ballard Ave, will be airing the Game today. You can come down, have breakfast while watching the game, and shop the Market during halftime or after the Game. Or you can drop your Game crew at one of these venues, and you can enjoy the Market, and all the other neighboring shops, in peace! Because here in Ballard, we are all about inclusiveness, and that means accommodating Seahawks and Market fans alike. Venues showing the game include Ballard Smoke Shop Bar, Ballard Station Public House, Bastille, Conor Byrne, Flying Squirrel Pizza at Sunset Tavern, Hattie’s Hat, Kickin’ Boot, Lock & Keel, Matador, Shiku and Zayda Buddy’s. Many are opening early today.

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

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

I loves me some rutabagas from Nash’s Organic Produce. A.k.a., Swedes, or as the Irish call them, turnips. These turnip cousins are much denser and have a deeper flavor, both sweet and earthy. They hold up in stews and soups where turnips turn to mush. They are great steamed and mashed with butter. They are a great addition to your long-braised meats, like brisket or corned beef. They make a nice addition to your root roast. Heck, they are even wonderful as veggie chips, fried or baked.

Taylor's Gold Pears from Booth Canyon Orchards. Photo copyright 2013 by Zachary D. Lyons.

Taylor’s Gold Pears from Booth Canyon Orchards. Photo copyright 2013 by Zachary D. Lyons.

Booth Canyon Orchards still has lots of beautiful pears from this past fall’s harvest. They grow some stunning heirloom tree fruit in the beautiful Methow Valley, including these Taylor’s Gold pears, available now. Don’t let the cold air fool you. There is still plenty of great, local, nutritious deliciousness available at your Ballard Farmers Market!

Freshly harvested cultivated mushrooms from Sno-Valley Mushrooms. Photo copyright 2012 by Zachary D. Lyons.

Freshly harvested cultivated mushrooms from Sno-Valley Mushrooms. Photo copyright 2012 by Zachary D. Lyons.

Have you checked out our newest farm at your Ballard Farmers Market? Yup. Them’s mushrooms, alright. From Sno-Valley Mushrooms over in Duvall. Over the last year, they shifted from a very small producer to acquiring a state-of-the-art growing facility, and now they are producing these gorgeous shiitakelion’s mane and blue oyster mushrooms fresh for us every week. Mushrooms like a controlled environment for optimum production, and that is exactly what they’ve got at Sno-Valley. Enjoy!

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

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

Colinwood Farms is another of those farms located in the rain shadow of the Olympic Mountains on the North Peninsula, a.k.a., the Banana Belt. That makes this their high season, while most farms are on winter hiatus. Sure, they’ve got lots of these lovely potatoes, but don’t let that limit your imagination. They also still have salad mix and braising mixwinter squash and lots of other goodies!

Pepper beet jelly from Gaia's Natural Goods. Photo copyright 2013 by Zachary D. Lyons.

Pepper beet jelly from Gaia’s Natural Goods. Photo copyright 2013 by Zachary D. Lyons.

Do you like your jelly with a kick? Try Gaia’s Natural Goods pepper beet jelly. It is sweetened by their beets, with a nice kick of hot peppers — a perfect accompaniment to cheese and crackers, or as an accent to pork or other meats. They also have a nice variety of berry jams made from this past summer’s berry harvest, as well as their famous pickled beets, and the new addition, pickled carrots!

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

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

Kombucha is made from brewing green tea, and then fermenting it using a “mother” of yeast and bacteria, much like how vinegar is made. It is thought to be healthful, and it is refreshing, with a lovely effervescence. It is also ever-so-slightly alcoholic from the fermenting process, so it is sold like beer, to those 21 and older. CommuniTea Kombucha, born right here in Ballard, makes some of the finest kombucha anywhere, or, if you want to try your own hand at making it, they’ll sell you a “mother” of your own.

The sampler gift box from Tiny's Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

The sampler gift box from Tiny’s Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Tiny’s Organic Produce has lots of great apples and pears available from fall’s harvest, including galahoney crisp, pink lady and Mt. Fuji apples and D’Anjou pears, all organically-grown in their orchards in East Wenatchee. But did you know they also make preservesdried fruit and applesauce, too? Yessir. Just down the hill from their farm is the little community of Rock Island, home of Pipitone Farms, and Tiny’s uses Pipitone’s kitchen to process their fruit at the peak of flavor and ripeness at harvest time, so that you can enjoy them on toast, in your lunch bag or with cottage cheese all winter long! You can get a nice sampling of them in one of these gift boxes (above).

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, November 18th: Everything You Need For A Local Food Thanksgiving & Chef Dustin Ronspies, Too!

November 18, 2012

Chef Dustin Ronspies of Art of the Table during his 2011 Eat Local For Thanksgiving cooking demonstration. Photo copyright 2011 by Zachary D. Lyons.

Thanksgiving is in four days, good people of Ballard, and today’s the day you need to stock up on all things local and delicious to make for the best holiday feast ever! Seems kind of early this year, right? Well, it is officially celebrated every year on the fourth Thursday of November, and this year, that’s the 22nd. Yuppers, it’s Eat Local For Thanksgiving time again, and to help you in this endeavor, our good buddy and culinary artist extraordinaire, Chef Dustin Ronspies of Art of the Table with be doing his annual cooking demonstration today at noon at your Ballard Farmers Market. Dustin, who builds his menu every week around what is fresh and in season at the Market, will show us some fun, delicious and simple holiday side dishes made with ingredients from our Market farmers!

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

Everyone has their own holiday menu traditions and favorites, and you’ll find most of what you desire right here at your Ballard Farmers Market, direct from the farm and so fresh, in fact, that even though you are buying it today, it will still be fresher on Thursday than if you bought it from a Big Box grocer on Wednesday, and you won’t have to fight with anyone in the parking lot or wait in the checkout line for an hour, either! Just check out how stunningly beautiful these chards and kales from Boistfort Valley Farm are, for instance. If hearty braising greens are on your menu, you can’t go wrong with these.

Winter squash from Alm Hill Gardens. Photo copyright 2012 by Zachary D. Lyons.

Winter squash is on the menu for many, and just take a gander at all the gorgeous varieties Alm Hill Gardens has for you right now. Kabochabutternutspaghettiacorn, and even pie pumpkins! They’ve also got broccolileeks and more!

Brussels sprouts from Nash’s Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

One item I cannot live without on my holiday table is Brussels sprouts. Indeed, I have found many who use this holiday as a great means to education the jaded masses as to the wonders of these little cabbages that grow on stalks. Well, Nash’s Organic Produce has a lot of Brussels sprouts right now, but if memory serves me, that didn’t keep them from running out early last year. So get here early! Just be kind to your neighbors. We don’t want to have to deploy the tear gas and rubber bullets at their stand again this year.

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

The king of mushrooms, the mighty porcini mushroom returned to the tables of Foraged & Found Edibles last week, and hopefully, they will have plenty of them again this week, too. Nature can be fickle, but it has been a relatively unharsh week, mushroom wise. Of course, they should have plenty of chanterelles, too, great for adding to stuffing!

Seasoned croutons for stuffing from Grateful Bread Bakery. Photo copyright 2012 by Zachary D. Lyons.

And speaking of stuffing, Grateful Bread Bakery should have more of their seasoned croutons for stuffing available for said purpose today, if their is any justice in the universe. Mind you, these tend to sell out very quickly, so again, get here plenty early! And grab some loaves for Thursday while you’re at it. Bread freezes very well, so just toss it in the freezer when you get home today, and then, half an hour before dinner Thursday, take it out, run it under warm water just to moisten, and slide it in the oven on low-ish heat while your turkey is resting and your stuffing is heating through. It’ll be warm and fresh like it was just made, and all your guests will worship you! (Heck, I’ve got an entire religion named after me from doing this.)

Quince jelly from Deluxe Foods. Photo copyright 2011 by Zachary D. Lyons.

You’ll need jams, jellies and chutneys from Deluxe Foods to accent various stages of your holiday meal. Their Spiced Plum Jam will round out that cheese plate perfectly to keep your guests out of your way in the kitchen whilst you finish up dinner. Apple Chutney and Quince Jelly are both perfect accompaniments to your turkey, and their Gingered Rhubarb is lovely with apple pie or over vanilla ice cream… or both!

Dried chili peppers from Alvarez Organic Farms. Photo copyright 2012 by Zachary D. Lyons.

Last call for dried chili peppers from Alvarez Organic Farms, as well as garliconionsdried beans and more. It has already gotten quite cold over in the Yakima Valley, and they are simply running out of deliciousness for us this season. The good news is, everything they have currently will keep for months, so stock up on all that you will need now, and enjoy it all winter long!

Smoked, pickled & shucked oysters from Hama Hama Oyster Company. Photo copyright 2011 by Zachary D. Lyons.

If you are planning on adding oysters to your stuffing, you had better get down here very early. That’s because even though Hama Hama Oyster Company has been bringing more and more jars of shucked oysters each Sunday, they are still selling out long before the Market ends. So, no dillydallying, folks. Oysters wait for no one!

Pumpkin Pie from Deborah’s Homemade Pies. Photo copyright 2012 by Zachary D. Lyons.

Hey, there is no shame in admitting you suck at making pies. I know I do. But you promised to bring dessert to your friends’ holiday feast, didn’t you? Well, fear not. Deborah’s Homemade Pies has you covered. From these lovely pumpkin pies, to apple, berry and pecan pies, Deborah has a pie to fit every palate, and best of all, her pies are — and I feel no hesitation saying this — the best pies on earth! Seriously. Her crusts are nothing short of divine, and she uses local ingredients right down to the flour from Washington’s own Shepherd’s Grain. (Okay, the pecans ain’t local, but would you rather she not make pecan pie?) But lest you have failed to get the point thus far, her pies will sell out quickly, regardless of the fact that she’s bringing many more than usual. Don’t be the poor sap who arrives at 2:30 p.m. expecting to find exactly what you desire. Those of us who are not snickering will be rolling our eyes at you. You’ve been warned!

Beautiful late fall bouquets from Mee Garden. Photo copyright 2012 by Zachary D. Lyons.

And how’s about some lovely local flowers for your dinner table. Our many flower farmers still have plenty of stunning bouquets waiting for you, like this gorgeous arrangements from Mee Garden. Again, they are so fresh, they’ll still look great come Thursday! Enjoy!

Andrew Your Knife Sharpening Guy. Photo copyright 2012 by Zachary D. Lyons.

Let’s finish off with one more holiday necessity you might not otherwise think of until it’s too late, and your carving knife bounces off of your turkey. Meet Andrew Huesca, a.k.a., Your Knife Sharpening Guy. Andrew sharpens knives by hand, right at the Market, and he’ll be here today, all day, doing just that. So bring down your frustrating old knifes that are so dull, they could barely hope to bruise you, let alone actually cut you, drop them off with Andrew when you first get to the Market, and with any luck (meaning that not too many people beat you there, and you’re not too fast a shopper), your knives will be sharpened and ready to slice through the most stubborn of roast beasts with ease come Thursday!

Finally, another reminder to please 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, July 8th: Peaches, Green Beans, Tomatoes, Apricots, Carrots, Blueberries, New Potatoes & Many More Summer Crops!

July 8, 2012

First-of-the-season blueberries from Sidhu Farms. Photo copyright 2012 by Zachary D. Lyons.

Woohoo! It’s blueberry season!!! Oh, happy day! Sidhu Farms has the first blueberries of the season today. Time to dress up your salads, your oatmeal, your muffins, your pies… time to freeze them so you can enjoy them all winter, too! But wait. There’s more! That’s right. If you act right now and go to Sidhu Farms to acquire fresh blueberries, you may be eligible to purchase some first-of-the-season blackberries, too!

And remember to bring your own bags today, and every Sunday, as Seattle’s single-use plastic bag ban is now in effect. Also, please take note of our new composting and 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.

Beefsteak tomatoes on the vine at Alm Hill Gardens in Everson. Photo copyright 2011 by Zachary D. Lyons.

These beauties are beefsteak tomatoes on the vine in one of Alm Hill Gardens’s greenhouses up in Everson, Washington, just a few miles south of the Canadian border in Whatcom County. Clayton tells me they are harvesting lots of them right now, so we should have plenty for you at your Ballard Farmers Market today. Still… I bet they’ll sell out fast, so don’t dillydally.

Green beans from Magana Farms. Photo copyright 2012 by Zachary D. Lyons.

And the hits just keep on coming! Green beans have arrived as well from several of our Eastern Washington farms — in this case, from Magana Farms in Sunnyside. Yup, Magana won the green beans sweepstakes this year with the first beans in the Market. They’ve also got nice cured sweet onions and summer squash now, too!

Sugar Time peaches from Collins Family Orchards. Photo copyright 2012 by Zachary D. Lyons.

And if that wasn’t enough to get you in an absolute lather, how’s about sugar time peaches from Collins Family Orchards in Selah? Seriously! It’s as if the farmers market gods decided we had all suffered enough in May and June, and now they are rewarding our collective Job-ness with just about every crop imaginable to make us grin ear-to-ear. Can I get an “amen”?

Red, white and blue new potatoes from Colinwood Farms. Photo copyright 2012 by Zachary D. Lyons.

Oh, foe reelz? Yes, new potatoes have arrived at your Ballard Farmers Market, too! Colinwood Farms has these gorgeous red, white and blue new potatoes right now. A few of you lucky ones got some last Sunday and made patriotic potato salad with them for the 4th. Cuz these are red fleshed, white fleshed and blue fleshed potatoes, after all. Who says beauty is only skin deep?!

Apricots from ACMA Mission Orchards. Photo copyright 2012 by Zachary D. Lyons.

And did I mention apricots? Well, now I did! These lovelies are from ACMA Mission Orchards in Quincy. Can you not just imagine devouring one… or six… of these, face covered in slimy yellow flesh, juice dribbling down your chin and onto your shirt right now? I mean, face it, you probably just bonked your nose on your computer screen trying to get at them!

Collard greens on ice from Stoney Plains Organic Farm. Photo copyright 2012 by Zachary D. Lyons.

Okay, iced down collard greens from Stoney Plains Organic Farms may not look all that sexy, but on a day when the mercury is expected to surpass 80 degrees, you’ll be happy it was iced. The ice keeps the greens hydrated and cool so you can enjoy them later. We also recommend you consider bringing a cooler with you in your car on days like this. But say your greens have gone a bit limp by the time you get them home. You can rehabilitate them. Fill up a large bowl with cold water — you can even add ice cubes to it — and submerge your greens in the water for a couple of hours… 30 minutes in a pinch… and they will perk back up and be good as new!

Oxbow Farm’s famous carrots! Photo copyright 2012 by Zachary D. Lyons.

Look! It’s carrots from Oxbow Farm! Oxbow’s carrots are renowned for their flavor and sweetness. The orange ones are sweeter and perfect for salads, juicing or just plain old munching, and the purple ones are excellent raw and roasted. And did you know that orange is a relatively new color for carrots? If you want to consider yourself a true foodie, or you just are a nerd at heart (or, I suppose, at brain), you should visit the online World Carrot Museum. It will give you a fascinating look into the history of our favorite root vegetable, including the many colors of carrots, from white to yellow to red to purple to black. In fact, you may be surprised that orange was one of the last colors carrots took on, when the Dutch House of Orange popularized them in the 1500s.

Douglas fir jelly on a fir “cookie” from Hama Hama Oyster Company. Photo courtesy Hama Hama Oyster Company.

Did you know that the new growth on Douglas fir trees, know as “fir tips”, are edible? And did you also know that Hama Hama Oyster Company also has a sister timber company that manages its own private stands of forestland along the Hood Canal, next to the tidal flats where their shellfish grow? Well, today, Hama Hama begins bringing some of those forest products to your Ballard Farmers Market along with their shellfish. For instance, in the photo above, you will see not only their Douglas fir jelly, but also what they call a “fir cookie, a beautiful cross-section slice of one of their trees. Hama Hama will also have today, in addition to their normal compliment of oysters and clamsfresh dungeness crab and live geoduck, while they last!

Hey, there is plenty of 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.


Follow

Get every new post delivered to your Inbox.

Join 4,191 other followers