Posts Tagged ‘lettuce’

Sunday, July 21st: Sunflowers, Organic Sweet Corn, Donut Peaches, Heirloom Tomatoes, Boysenberries, Gluten-Free Bread & So Much More!

July 20, 2013
Sunflowers from Pa Garden. Photo copyright 2013 by Zachary D. Lyons.

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

2013 is already an epic year for our farmers, and it is only mid-July. I hope you are taking full advantage of this historic year for local crops. Warm weather is not only causing crops to arrive earlier than ever, it is also resulting in record harvests and superb quality. And many crops are also hanging around later than usual, too. Take, for example, flowers from Pa Gardens. Right now, they have in season sweet peasgladiolasdahlias and sunflowers – all at the same time! It is kind of mind-boggling, but it also means they get to make some of the most extraordinary fresh flower bouquets, the likes of which we may never see again. So, please, I beseech you. Avail yourself of this unique summer!

Organic sweet corn from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Organic sweet corn from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Wow! Fresh, organic sweet corn from Alvarez Organic Farms! And this bi-color variety is super sweet right now. Of course, they also have like a gagillion kinds of summer squash now. They’ve even got pickling cukes now, too! (Scroll down for your pickling dill source.)

Donut peaches from Magana Farms. Photo copyright 2013 by Zachary D. Lyons.

Donut peaches from Magana Farms. Photo copyright 2013 by Zachary D. Lyons.

Magana Farms won this year’s race for the first donut peaches of the season. And I so love donut peaches. They are cool looking. They are compact. They have a small, easily removed stone. They are delicious. And this year, they are a week earlier than we have ever seen before.

Oxbow Farm and Oxbow's Alice sporting carrots. Photo copyright 2013 by Zachary D. Lyons.

Oxbow Farm and Oxbow’s Alice sporting carrots. Photo copyright 2013 by Zachary D. Lyons.

Oxbow Farm is famous for their carrots, be they of the orange or the purple variety. And Alice of Oxbow is such a fan of carrots that she’s given them a place of permanent honor on her shoulder! This seems like an excellent time for some carrot trivia. Did you know that orange is not the original color of carrots? Carrots actually come in a rainbow of colors, from white all the way to black, and orange is the newest. And they have a history so rich that an entire British website is dedicated to them. If you love carrots, or food in general, I encourage you to check out this site.

Fresh sodas from Soda Jerk Sodas. Photo copyright 2013 by Zachary D. Lyons.

Fresh sodas from Soda Jerk Sodas. Photo copyright 2013 by Zachary D. Lyons.

Soda Jerk Soda Company makes fresh sodas using local ingredients from Washington farmers, and their flavors change with the seasons, so it is worth visiting them every week for a taste treat! This week, they’ve got Blackberry Cardamom, Lemon Lavender & Cucumber Mint, from the left. The latter is wonderfully refreshing on a hot day, though I like them all. None are too sweet. Enjoy!

Polish hardneck garlic from Jarvis Family Garlic Farm. Photo copyright 2012 by Zachary D. Lyons.

Polish hardneck garlic from Jarvis Family Garlic Farm. Photo copyright 2012 by Zachary D. Lyons.

Jarvis Family Garlic Farm returns today to your Ballard Farmers Market. Located on the North Olympic Peninsula over in Clallam County, they grow a delicious variety of heirloom garlic. They range from hard necks to soft necks, mild to very hot, and long storage to use ‘em now. And remember, there is no such thing as too much garlic!

Beefsteak tomatoes from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

Beefsteak tomatoes from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

Beefsteak tomatoes from Colinwood Farms are just waiting to adorn your burger, BLT or salad! Sure, I loves me some heirloom tomatoliciousness as much as the next guy, but sometimes I just need a nice slice of a hearty, humble, domesticated beefsteak mater on my sandwich. And please, by all means, do not let this of all seasons get by you without celebrating to exceptional volume, quality and earliness of local tomatoes!

A happy child at Whidbey Island Ice Cream. Photo copyright 2010 by Zachary D. Lyons.

A happy child at Whidbey Island Ice Cream. Photo copyright 2010 by Zachary D. Lyons.

Speaking of a hot, dry summer, we’ve all been missing our weekly Whidbey Island Ice Cream fix for the last few weeks. But they are back up and running again, and thus they are back here today with lots of great flavors of ice cream bars ready for you to devour!

Ginger Gold apples from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

Ginger Gold apples from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

2013 has seen the earliest arrival of apples at your Ballard Farmers Market since we started keeping track by a solid two weeks, and they are a full month earlier than normal. These organic Ginger Gold apples from ACMA Mission Orchards are actually now the second wave of apples already this year, and from here on out, we will likely see a new variety of apple every week. Rumor has it that the Early Galas may be only a week or two out. Amazing.

Beets from Gaia's Harmony Farm. Photo copyright 2013 by Zachary D. Lyons.

Beets from Gaia’s Harmony Farm. Photo copyright 2013 by Zachary D. Lyons.

Just take a gander at these gorgeous beets from Gaia’s Harmony Farm – chioggaDetroit and golden beets, from the left. They are sweet, earthy, and they come with greens that make for a second dish for no extra charge! Oh, Gaia’s famous organic strawberries have made a return this week, too!

Huge heads of lettuce from Summer Run Farm. Photo copyright 2013 by Zachary D. Lyons.

Huge heads of lettuce from Summer Run Farm. Photo copyright 2013 by Zachary D. Lyons.

I know you’ve heard me prattle on about the ginormous heads of lettuce from Carnation’s Summer Run Farm. This week, I thought I’d give you some photographic evidence. Seriously. They are more than twice the size of Dana’s head!

Boysenberries from Jessie's Berries. Photo copyright 2013 by Zachary D. Lyons.

Boysenberries from Jessie’s Berries. Photo copyright 2013 by Zachary D. Lyons.

Jessie’s Berries has just about every kind of berry legal in the state of Washington right now, I swear. These stunners are their boysenberries. I bet you just hurt your finger jamming it into your screen trying to reach for one, didn’t you? They’ve also got marionberries now, too. No, not the infamous former mayor of Washington, DC, but the blackberry cousin. Sheesh.

Coconut Curry Kale Chips from House of the Sun. Photo copyright 2013 by Zachary D. Lyons.

Coconut Curry Kale Chips from House of the Sun. Photo copyright 2013 by Zachary D. Lyons.

House of the Sun raw & vegan foods has all sorts of deliciousness that everyone enjoys, and no one will ever miss the meat or the cooking. These newish Coconut Curry Kale Chips are packed with flavor, yet light, crunchy and full of goodness, and as one who is not a huge coconut fan, I found these to suit me just fine.

Radicchio from Boistfort Valley Farm. Photo copyright 2013 by Zachary D. Lyons.

Radicchio from Boistfort Valley Farm. Photo copyright 2013 by Zachary D. Lyons.

Boistfort Valley Farm specializes in heirloom varieties of both Italian and Asian crops. I know, it seems like an odd marriage, but it works for them… and for me! This colorful radicchio obviously falls in the Italian camp, along with artichokes and garlic right now.

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

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

I told you I had you covered for a source for pickling dill, didn’t I? This dill is from Alm Hill Gardens (a.k.a., Growing Washington), and I’ve been using it for years to do my pickling. The flowers are full of aromatic flavor to impart into your favorite vegetables. Yummers!

Flavor Supreme pluots from Tiny's Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Flavor Supreme pluots from Tiny’s Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Pluots are not only fascinating because of their hybridized genetics — part plum and part apricot. They are also way cool because of all the rad colors they come in, inside and out. Like these Flavor Supreme pluots from Tiny’s Organic Produce. What they lack in a creative name they make up for in flavor and appearance!

Sesame loaf (left) and whole grain sandwich bread from d:floured gluten-free bakery. Photo copyright 2013 by Zachary D. Lyons.

Sesame loaf (left) and whole grain sandwich bread from d:floured gluten-free bakery. Photo copyright 2013 by Zachary D. Lyons.

Do you require gluten-free products, or are you just convinced that they all taste like sawdust? Either way, you should be beating a path to d:floured gluten-free bakery, because they have built their business on the premise that everyone deserves really good bread and brownies. For instance, check out these two new sandwich bread loaves, above. They are moist, chewy, tasty and sliceable! On the left is their sesame loaf, which they intentionally developed to be a full-sized loaf of bread, perfect for a nice, big sandwich. On the right is whole grain, which while a stitch smaller, still makes for a fine PB&J. So now, you can have your gluten-free diet and your BLT, 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, July 14th: Sweet Corn, New Apples, Heirloom Tomatoes, Pickling Cucumbers, Salmon, Oysters & Ballard Seafood Fest!

July 13, 2013
Viking purple potatoes from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

Viking purple potatoes from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

Happy 2013 Ballard Seafood Fest! And have you seen this year’s logo, or mascot, or whatever it is? I guess its some sort of fishmonger superhero, but it was kinda lost on me. So I decided to use these Viking purple potatoes instead! This is the new crop of them from that sturdy Scandinavian family at Olsen Farms, which makes them even more fitting, and they’d be lovely steamed and mashed with some good butter alongside a nice serving of lutefisk, or maybe some salmon. Here are a few tips for managing your trip today to your Ballard Farmers Market:

  • If you are planning to shop at the farmers market and then attend Seafood Fest, bring a good cooler and plenty of ice or gel packs, and if driving, park in the shade if you can.
  • Don’t store items like berries and salad greens in a hot car, and avoid putting berries, peaches, corn and tomatoes in your cooler, as cold hurts them.
  • If you are just going to shop at the farmers market, we recommend you get here before noon to avoid Seafood Fest crowds and associated parking hassles.
  • Try to walk, ride your bike or take the bus today, as parking will be challenging.
  • Remember that Market Street is closed from 20th to 24th, 22nd is closed from Shilshole to 57th & Ballard Ave is closed from Vernon Place to Market.
  • If spending the whole day, remember to keep hydrated.
  • Pack your patience and enjoy the day. The forecast is for perfect weather!

By the way, we want to give one more plug for the Growing Things Farm Kick Starter campaign. While they have reached their minimum goal of $20,000 to frame out the house once raised above the floodline, they would like to raise another $10,000 so that they can install the plumbing, electrical and insulation, in order to make the farmhouse truly livable.

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

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

For the love of Mike, is that sweet corn? Yup. The earliest we’ve ever seen it here. This bi-colored sweet corn is from Lyall Farms. They just started harvesting it this week. In fact, just so you know I’m not pulling your leg, I took this photo on Friday at our sister Madrona Farmers Market. And this stuff is suh-weeeet!

Lodi apples from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

Lodi apples from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

And speaking of absurdly early crops, we usually don’t see these Lodi apples until the first week of August! Really. Lodi apples are usually the first apple of the year, with a crisp bite and a tart flavor. So start keeping that doctor away today!

Paul Robeson heirloom tomatoes from One Leaf Farm. Photo copyright 2011 by Zachary D. Lyons.

Paul Robeson heirloom tomatoes from One Leaf Farm. Photo copyright 2011 by Zachary D. Lyons.

Wow. The crops just keep coming in earlier than ever this year. This is the earliest, by two weeks, that we’ve ever seen heirloom tomatoes arrive. One Leaf Farm grows these Paul Robeson tomatoes just over in Carnation, in East King County. They just started harvesting them, so they’ll go fast. Get here early!

Fresh Bucks program starts today at Ballard Farmers Market!

Fresh Bucks program starts today at Ballard Farmers Market!

A program called Fresh Bucks has been created by a partnership between the City of Seattle and local farmers markets to double Food Stamps, now known as SNAP, at Seattle farmers markets. Beginning TODAY, July 14th, for every SNAP dollar spent at Ballard Farmers Market, SNAP benefits users can receive an additional dollar to spend on fruits & vegetables, up to 10 dollars. Get them, and more information, from at Market Information Desk at your Ballard Farmers Market at the Vernon Place end of the Market. You can also get more information from the Washington State Farmers Market Association. Tell your friends, family and neighbors!

Fresh whole Alaskan sockeye salmon from Loki Fish. Photo copyright 2013 by Zachary D. Lyons.

Fresh whole Alaskan sockeye salmon from Loki Fish. Photo copyright 2013 by Zachary D. Lyons.

Since it is Seafood Fest, we really should talk about all the great seafood you can find at your Ballard Farmers Market, right? Especially right now! For instance, Loki Fish has all five species of Pacific salmon fresh right now, from their boats fishing in Alaska. Above is whole sockeye salmon. Yeah, baby!

Cauliflower from Summer Run Farm. Photo copyright 2013 by Zachary D. Lyons.

Cauliflower from Summer Run Farm. Photo copyright 2013 by Zachary D. Lyons.

Summer Run Farm has these gorgeous heads of cauliflower right now. I’ve been roasting it in the oven lately, tossed with some olive oil, salt, pepper and crushed cayenne. Set the oven at about 425, and cook until just tender, and maybe a little browned on top. You can grill it, too!

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

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

We’ve heard plenty of talk about smaller cherry harvests and higher cherry prices in the news lately, but truth be told, that’s not what we’re seeing at your Ballard Farmers Market. That’s because our farmers grow specifically for you, and they grow a diversity of cherry varieties, which helps them insure against early freezes and heavy rains. See, the big orchards that grow for the warehouses that sell to the Big Box stores, China and Japan just grow a couple of preferred cherries, like Bings and Rainiers, and when those two crops are impacted, it drives the price up at the Big Box stores. But farms like Collins Family Orchards from Selah are growing just for us, so the price they charge isn’t affected by demand from Japan. Plus, they grow outstanding varieties unaffected by the commodities market, like these Vans cherries, which for my money are the cherry’s cherry – a rich, dark, deeply flavored cherry that is not too sweet or too mild.

Fennel bulb from Boistfort Valley Farm. Photo copyright 2012 by Zachary D. Lyons.

Fennel bulb from Boistfort Valley Farm. Photo copyright 2012 by Zachary D. Lyons.

Boistfort Valley Farm returned to your Ballard Farmers Market last week with their usual compliment of stunning produce. Like this fennel bulb, which is great caramelized and served atop some pork, or pickled, and it is awesome grilled, too! It has a sweet, licorice flavor. And you can eat it raw on your salads, fronds and all. Clean it thoroughly, though, like a leek.

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.

More seafood! This wild king salmon was caught by Wilson Fish just off the coast of Washington. It is so fresh, they like to say it is from the future. It is at least safe to say that you won’t find it fresher unless you catch it yourself. They also have some coho salmonhalibut and amazing smoked king salmon now, too!

Certified organic blueberries from Whitehorse Meadows Farm. Photo copyright 2012 by Zachary D. Lyons.

Certified organic blueberries from Whitehorse Meadows Farm. Photo copyright 2012 by Zachary D. Lyons.

Whitehorse Meadows Farm returns today with their amazing certified organic blueberries grown up in North Snohomish County. Their blueberry varieties range from domesticated to almost still wild, and you’ll enjoy comparing their different berries across the season.

Stunning succulents from Phocas Farms. Photo copyright 2012 by Zachary D. Lyons.

Stunning succulents from Phocas Farms. Photo copyright 2012 by Zachary D. Lyons.

I made a mistake last week when I told you that Phocas Farms would not be back this week. I errantly understood that we needed their space for one of our returning seasonal farmers, but I was wrong. Hmm. I think that means I will only be wrong another two times this year, if averages hold up. But I digress. Phocas Farms is here today with lots of gorgeous succulents — they raise over 200 varieties — and in another week or two, they will actually have some saffron crocus corms.

Pickling cucumbers from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Pickling cucumbers from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Here is another earliest ever arrival: pickling cucumbers from Alvarez Organic Farms. This year is just plain dizzying, I tell you. And they also have lots of onionsgarlic and summer squash, the latter in more than a dozen varieties now!

Live oysters from Hama Hama Oyster Company. Photo copyright 2011 by Zachary D. Lyons.

Live oysters from Hama Hama Oyster Company. Photo copyright 2011 by Zachary D. Lyons.

And more seafood! How about some live oysters from the Hama Hama Oyster Company? These are great for grilling or shucking, and if you grill them, Hama Hama has some amazing chipotle butter to put on them. They also have plenty of shucked oysters for frying and shooters, as well as pickled and smoked oysterslive clams and mussels and more!

Red romaine lettuce from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

Red romaine lettuce from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

And I know that finishing off this week’s Seafood Fest epistle with lettuce might seem a bit out of sorts, but hey, this is red romaine lettuce from Colinwood Farms. These heads of lettuce are big enough that the Vikings could have used the leaves to cross the Atlantic! This crisp, sweet lettuce is great for salads, lettuce wraps, and it is even good for grilling! (Cuz you Vikings need your roughage, but you sure aren’t gonna be caught dead eating a salad.)

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, June 9th: Lots More Cherries & Strawberries, Broccoli, Fava Beans, Father’s Day Pies & More!

June 8, 2013
Chelan cherries from Collins Family Orchards. Photo copyright 2012 by Zachary D. Lyons.

Chelan cherries from Collins Family Orchards. Photo copyright 2012 by Zachary D. Lyons.

We are rocking now, good people of Ballard! Lots more deliciousness is pouring into your Ballard Farmers Market, and more farms, too. The last time June started like this was 2009, and remember what an amazing summer that was! Today, you will find cherries all over the Market, including Rainiersbings and these awesome Chelan cherries from Collins Family Orchards. Chelans are an early, dark cherry with a deep, intense flavor. And Collins Family Orchards is renowned for growing some of the finest stone fruit anywhere. Indeed, their cherries were measured as the sweetest in our markets in years past by local food expert Jon Rowley, who tested the fruit of every farm with a brix meter — a device normally used to test the sugar content in wine grapes in order to determine the best time to harvest them.

Fresh fava beans from Children's Garden. Photo copyright 2013 by Zachary D. Lyons.

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

And how’s about the first fava beans of the season — these from Children’s Garden. When they are this young and tender, you can eat the whole thing, pod and all. I love slathering them with some olive oil and throwing them on the grill. They get all smoky and beautiful, and they just melt in your mouth. Tip: remove the stem and the string that runs down the body of the pod.

Strawberries from Jessie's Berries. Photo copyright 2013 by Zachary D. Lyons.

Strawberries from Jessie’s Berries. Photo copyright 2013 by Zachary D. Lyons.

Were you frustrated last week because all of the strawberries were sold out by 11 a.m.? Well, never fear! We’ve added three more farms with strawberries this week, and they are all bringing a lot more than last week. Oh, and these berries are awesome right now. Jessie’s Berries is back today with these gorgeous berries. Go crazy! It’s strawberry season, folks.

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

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

But wait! There’s more! We’ve got a new harvest of broccoli from Alm Hill Gardens today at your Ballard Farmers Market. These big, beautiful florets are the stuff of your dreams. I like roasting it tossed with olive oil and a little crushed cayenne pepper flakes, to give it an extra kick. Woohoo!

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

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

ALERT: Deborah’s Homemade Pies will not be at your Ballard Farmers Market next week for Father’s Day. Lucky for us, though, Deborah planned ahead! Today only, she will have a supply of pies that are unbaked! She has them completely assembled and frozen. All you have to do is bring it home, stash it in the freezer, and then, next Sunday, just pop it in the oven, bake it up fresh, and serve it to dad! How cool is that? (Oh, and don’t worry. She’ll send you home with instructions.)

Sausage from Skagit River Ranch. Photo copyright 2012 by Zachary D. Lyons.

Sausage from Skagit River Ranch. Photo copyright 2012 by Zachary D. Lyons.

Something else good to grab this week is some of these sausages from Skagit River Ranch. That way, you can have them thawed out in time for dad’s big day next Sunday, when he’ll want to fire up the barby and eat some grilled animal, much like his caveman ancestors did. They’ve got plenty of steaks and chops, too!

Speckled Amish butter lettuce from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Speckled Amish butter lettuce from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

If you like your lettuce with a horse and buggy, and no electricity, then you will love this Speckled Amish butter lettuce from One Leaf Farm. I love all their different heirloom varieties of lettuce, especially right now, when their tables just seem buried in it. If you love lettuce, this is your time of year, folks!

Fresh, local butter from Golden Glen Creamery. Photo copyright 2011 by Zachary D. Lyons.

Fresh, local butter from Golden Glen Creamery. Photo copyright 2011 by Zachary D. Lyons.

Got butter? Golden Glen Creamery does. Heck, they specialize in it. They have it lightly salted for your everyday needs, and unsalted for your baking needs. And they have it seasoned in variety of flavors running the gamut from sweet to savory, making for the best toast ever! And you know what else? Dad’s love butter. Just don’t tell their doctors!

Apple chutney from Deluxe Foods. Photo copyright 2013 by Zachary D. Lyons.

Apple chutney from Deluxe Foods. Photo copyright 2013 by Zachary D. Lyons.

You know what else dad’s love? Apple chutney from Deluxe Foods! Or any of the other amazing jams and jellies Deluxe has, for that matter. I mean, you don’t want to hand dad toast with butter and no jam, do you? Stop by to visit Rebecca today, and have a sample of her various seasonal flavors made with local ingredients. Then treat dad next Sunday morning!

Shaving kit from Brown & Butterfly. Photo copyright 2010 by Zachary D. Lyons.

Shaving kit from Brown & Butterfly. Photo copyright 2010 by Zachary D. Lyons.

Look, even if your dad is going to get in touch with his bad caveman self whilst grilling whatever carcass is around next Sunday evening, he still likes to have a clean, comfortable shave that will leave his face as smooth as a baby’s bottom, am I right? Then get him one of these shaving kits from Brown Butterfly Aromatherapy today are your Ballard Farmers Market. I love their shaving soap. It smells manly, protects my skin while allowing me a nice, close shave, and let’s face it… I look good! Get your dad some. I can’t be allowed to be the only handsome devil in Ballard. It just wouldn’t be fair.

Mountain Swiss cheese from Rosecrest Farm. Photo copyright 2013 by Zachary D. Lyons.

Mountain Swiss cheese from Rosecrest Farm. Photo copyright 2013 by Zachary D. Lyons.

What? You still haven’t tried the Swiss cheeses from Rosecrest Farm? What in the name of Mike are you waiting for?!? This stuff is wonderful. It comes in four varieties, though with a little extra aging, we get a couple more. Above is the Mountain Swiss, which is great, though to be honest, I am partial to the peppercorn. Look for them in the neighborhood of Pasteria Lucchese today, and try all the various flavors. You’ll be hooked, too!

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

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

Meet the breakfast burrito from Los Chilangos. Cooked fresh right here at your Ballard Farmers Market, it is built around a base of local ingredients, including farm-fresh eggs from our own Stokesberry Sustainable Farm and pork from our own Olsen Farms. Get your day started right with one of these. You won’t find a taqueria in Seattle more dialed into using Market-fresh ingredients than Los Chilangos!

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, June 2nd: Local Tuna, Hard Cider, More Strawberries, Spectacular Salad Mix, Glorious Green Garlic & Other Deliciousness!

June 1, 2013
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.

Wow! It’s already the first Sunday in June! Besides the fact that we are charging headlong into summer — and the fact that today’s weather actually feels like summer — it also means that today is tuna day! That’s right. Today, we get our monthly visit from Fishing Vessel St. Jude with their amazing albacore tuna. Better yet, they have a new catch of tuna today cut for you. See, they freeze their tuna at sea after catching it to preserve its quality. Then they cut and wrap it in loins and portions on land for Market. Wait, what? Portions? Yes! They will have, for the first time in months, those smaller portioned sizes many of us have been missing. See, one or two people cannot necessarily get through a 2-3 pound lion all by themselves, but the smaller portions of St’ Jude’s sashimi-grade albacore tuna are the perfect size for anyone!

Salad mix from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

Salad mix from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

There are so many ways to enjoy local albacore tuna, and one of my favorites is to cut a few steaks off of a loin, pan-sear them simply with a little olive oil — they don’t need much, because of their abundant natural oils — salt, pepper and a squeeze of lemon juice, so they are mostly raw inside, and then lay them over the top of a big, beautiful salad. In fact, I did just that on Saturday night, using as my base some of this extraordinary spicy salad mixed, complete with edible flowers, from Colinwood Farms. A mix of lettuces, mustards, arugula, spinach, mizuna and more, and topped off with colorfully delicious edible flowers, I garnished it with some of Colinwood’s carrots, some pink beauty radishes and Japanese wax turnips from One Leaf Farm, and some garlic chives from Children’s Garden. Yeah, baby!

Hard ciders from Eaglemount Cidery. Photo copyright 2012 by Zachary D. Lyons.

Hard ciders from Eaglemount Wine and Cider. Photo copyright 2012 by Zachary D. Lyons.

Eaglemount Wine & Cider has returned to your Ballard Farmers Market on a regular basis now, and we couldn’t be more excited! Eaglemount and Finnriver Farm & Cidery now both bring excellent artisan ciders and fruit wines to you every Sunday from the Jeffereson County on the Olympic Peninsula — a region becoming a center for Washington’s burgeoning old-world cider-making industry. Grab a bottle or two today, and get a taste of one of the oldest forms of food preservation!

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

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

More strawberries! Woohoo! These lovelies are from Alm Hill Gardens (a.k.a., Growing Washington) from up on the Canadian Border in Everson. They just started harvesting them a week ago, so numbers are still a little on the low side. You’d better get here early, if you want some today. But never fear. By this time next week, we’ll have at least six farms in your Ballard Farmers Market with strawberries! (BTW, Sidhu Farms has also started harvesting strawberries, and will have some today.)

Red leaf lettuce from Summer Run Farm. Photo copyright 2012 by Zachary D. Lyons.

Red leaf lettuce from Summer Run Farm. Photo copyright 2012 by Zachary D. Lyons.

Got lettuce? Summer Run Farm does! This is some of their gorgeous, and humongous, red leaf lettuce. Their heads of lettuce are so big, they are often twice as big as your own head (or two-thirds as big as mine)! So, get your lettuce on today at your Ballard Farmers Market!

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.

Hey, look! It is some of those aforementioned Japanese wax turnips from One Leaf Farm. They are as tasty as they are beautiful. I love to eat them raw, like a radish, on their own, or sliced up in a salad. Or you can do a quick sauté on them. And don’t forget to toss in those greens when you sauté them. You are getting two veggies for the price of one, so don’t waste those greens, people! They also have some awesome spicy salad mix of their own, plus collard greensfrisee and more!

Sugar snap peas from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Sugar snap peas from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

It is sugar snap pea season, folks, and our buddies at Alvarez Organic Farms have a ton of these sweet, crunchy and delicious spring treats just waiting for you to devour them. Throw them into your salad. Dip them in some hummus from House of the Sun. Munch them on their own at the beach, right out of the bag. Lightly sauté them. You cannot go wrong. Enjoy!

Artisan bread loaves from Grateful Bread Bakery. Photo copyright 2013 by Zachary D. Lyons.

Artisan bread loaves from Grateful Bread Baking. Photo copyright 2013 by Zachary D. Lyons.

While you are having your picnic at the beach and inhaling an entire bag of sugar snap peas, or you are enjoying your big, beautiful salad topped with tuna, you will need some of this magnificent artisan bread from our friends at Grateful Bread Baking. Oh, and be sure to pick up some butter from Golden Glen Creamery, or some fresh goat cheese from Twin Oaks Creamery to smear on it, while you’re at it!

Green garlic from Pa Garden. Photo copyright 2013 by Zachary D. Lyons.

Green garlic from Pa Garden. Photo copyright 2013 by Zachary D. Lyons.

Whatever you are roasting, sautéing, grilled — eating — this time of year, you must add some green garlic to the mix! Green garlic is the immature form of the garlic heads we will see later in the summer. Farms like Pa Garden thin their garlic fields this time of year to allow their garlic to be able to bulb out, and they bring the green garlic they thinned out to market for us to enjoy. You can eat the whole thing, as long as the greens are still green and you’ve cleaned it thoroughly. Cut it up like you would a green onion or scallion and toss it in the pan with your favorite greens, or in with your veggies before they go in the oven, and douse it with some olive oil and grill it alongside your protein. Yummers!

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

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

Looking for some local whole grains to mill for flour, roll for cereal, or cook whole for a lovely base or side to many recipes? Nash’s Organic Produce has whole grain red wheat and whole grain rye available for you right now. They also have it milled into flour, so you don’t have to do all the work! Nash’s works very closely with WSU organic grain researcher Dr. Stephen Jones, and they are helping him with field trials of various grains, to identify those that will grow best here in Western Washington. See, it used to be, before the advent of modern industrial agriculture, that all grain was local, and each community relied upon the grains that grew in their region. That’s what folks like Nash’s and Dr. Jones are striving to return us to. Pretty cool, eh?

Tummy Tonics from Firefly Kitchens. Photo copyright 2013 by Zachary D. Lyons.

Tummy Tonics from Firefly Kitchens. Photo copyright 2013 by Zachary D. Lyons.

Whether you use them as a cocktail mixer, to dress a salad or enhance your slaw, or you just like to ingest it by the shot glass, your palate and your body will love Firefly Kitchens‘s line of Tummy Tonics. These tonics are actually the residual juices left over from the fermenting process when they make their award-winning krauts and kimchis. When they bottle them, they also bottle the  brine left at the bottom of the fermenting vat. There isn’t a lot of this stuff, so you can pretty much only get it here at the Market. Try some today. You can thank me later!

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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