Ignore the thermometer, or you will miss out on all manner of spring deliciousness at your Ballard Farmers Market this week. Like even more asparagus. Yes, Magana Farms rejoins us today for the 2013 season, and they will bring with them plenty of asparagus. And Lyall Farms will also have plenty more asparagus with them today, too!
These beautiful, adorable little micro greens are baby red chard sprouts from One Leaf Farm. Thinning time on the farm means stunningly deliciousness, delicate greens for us at your Ballard Farmers Market. Don’t go cooking these lovelies. Use them raw in a salad, or garnish a nice piece of fresh halibut from Wilson Fish with them. Of course, you’ll have to get to One Leaf and Wilson Fish early enough that they each still have these delicacies. Consider yourself warned!
Oxbow Farm, newly returned to your Ballard Farmers Market just last Sunday, is also rocking the springliciousness with cabbage, collard and kale raabs, purple sprouting broccoli that is nothing short of jaw-dropping grilled alongside some of the first fresh king salmon of the season from Wilson Fish, and everyone’s favorite Oxbowteer, Alice. But really pleases me is the first rhubarb of spring — something I like to think of as the first fruit of the summer, even though it is a vegetable. Doesn’t your first rhubarb crisp of 2013 sound like a pretty nice dessert for tonight?
Jessie Hopkins of Colinwood Farms always warms up your Ballard Farmers Market on the coldest, wettest days with his smile, but what really makes him happy are the first baby zucchini of spring. Fresh out of his greenhouses in the heart of Port Townsend, they come with the blossoms still attached. Cook them for a nanosecond, and maybe stuff those blossoms with some fresh chevre from Twin Oaks Creamery for a reach treat.
One must arrive at your Ballard Farmers Market pretty early in the day in order to score some of these beautiful blue oyster mushrooms from Sno-Valley Mushrooms. And while their shiitake mushrooms stick around deeper into the market day, they also almost always sell out. If you haven’t tried these great, locally-cultivated mushrooms from Duvall, you are missing something special. Just don’t dillydally getting here for some!
What up! Yes, another spring favorite as arrived at your Ballard Farmers Market — green onions. No, these are not scallions. That is an entirely different oniony beast. Green onions are simply baby onions, usually produced as the farm — in this case Gaia’s Natural Goods — thins its onion fields in order to let the remaining onions stretch out into the beautiful, bulbous creations we will enjoy later in the summer. So, enjoy these kids while you can, as they will be teenagers (a.k.a., spring onions), and then mature onions before you know it!
Did someone say sausage? With so much spring deliciousness to grill right now, from raabs to broccoli to mushrooms to greens to green onions, why not toss on some gorgeous sausages from up yonder in Sedro-Woolley, too? Skagit River Ranch is renowned nationally for its organic ranch and its practices, but we love them locally for the amazing meat and poultry they bring to your Ballard Farmers Market every week. For instance, have you ever tried their sweet Italian sausage (bottom-center, above)? They are so spot-on, they bring tears to the eyes of expat New Yorkers who long of a real sweet Italian sausage like they remember growing up back East. Just leave a package for me today, okay?
There is no need to be missing local blueberries with your morning oatmeal this time of year. That’s because Whitehorse Meadows Organic Blueberry Farm has lots of them frozen from last year’s harvest. I just take a handful of them every morning and toss them in the bottom of my bowl, and then I dump my hot oats right over the top of them. Of course, they are also great for blueberry pancakes and muffins, a nice sauce, or whatever else you desire!
Then again, maybe you’d like someone else to cook breakfast for you this morning. How’s about a freshly made breakfast burrito from Los Chilangos, then? Los Chilangos is our newest vendor at your Ballard Farmers Market, and they are making their breakfast burritos using fresh eggs from Stokesberry Sustainable Farm, and potatoes and pork (in their homemade chorizo) from Olsen Farms! Their fish tacos feature fresh fish from Wilson Fish, and their are working into their menu many more ingredients from Ballard Farmers Market farmers, fishers and ranchers. I dare you to show me another taco stand, truck or shop in town that can say that!
We finish this week’s installment of all things delicious and wonderful at your Ballard Farmers Market with a little bit of the wonderful, and perhaps delicious… in its beauty! This lovely table top planter from Daily Bird Pottery is perfect on your back deck filled will adorable and colorful succulents from our own Phocas Farms! What a simple idea, eh? Stop by to see Darby at Daily Bird for the planter, and then head on down to see Jimmy at Phocas for some chicks to fill it!
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.