Posts Tagged ‘oysters’

Sunday, October 19th: Fall Foods & Food Day 2014

October 18, 2014

food-day_2014

National Food Day 2014 is this coming Friday, October 24th. Inaugurated several years ago, it is designed, like Earth Day in April, to get us talking about food. After all, it is the one thing we all have in common — the one thing we all cannot live without. Just to confuse you, though, the UN has held International Food Day on October 16th since 1979, but given that neither you nor I ever heard much about this, it made sense to start anew. You’ll find lots of things to do, and more info, at the Food Day website, and read on to learn about some cool stuff happening in New York City that we could easily replicate here.

Jessika Tantisook rounding up freshly harvested cranberries at Starvation Alley Farms. Copyright Giles Clement.

Jessika Tantisook rounding up freshly harvested cranberries at Starvation Alley Farms. Copyright Giles Clement.

Starvation Alley Farms has begun the harvest of the 2014 crop of organic cranberries out on Long Beach Peninsula. They’ll have them flash-frozen for you today at your Ballard Farmers Market. And check this out from Wholesome Wave in New York City:

The New York City Health and Hospitals Corporation (HHC) announced on October 16th the expansion of a program that allows doctors at HHC’s Elmhurst and Bellevue Hospital Centers to write fruit and vegetable “prescriptions” to children who are overweight or obese to help improve access to healthy food and promote overall health and wellness in the community.  First adopted by HHC hospitals in the South Bronx and Harlem last summer, the Wholesome Wave Fruit and Vegetable Prescription program (FVRx) proved successful in its first year when the program at HHC Harlem Hospital Center and HHC Lincoln Medical Center helped 40 percent of the enrolled children lower their Body Mass Index (BMI) and more than half of the families reported having more food to eat at home.

“A prescription for healthy food at an affordable price can be even better than a prescription for medicine,” said HHC President Dr. Ram Raju. “When doctors don’t just ask patients to eat more fruits and vegetables, but take concrete steps to make it easier for them and to demonstrate the benefits, patients listen. Obesity is a significant problem for children in New York City.  With HHC’s excellent primary care services and community collaborations like this one, we can help children learn at an early age that a healthy lifestyle and good food choices strongly affect their future health and wellbeing.”

… HHC selects pediatric patients for FVRx based on age and BMI eligibility. Over the course of four months, during farmers market season, patients receive a “prescription” to eat more fruit and vegetables. The prescription is designed to increase fruit and vegetable consumption for the entire family and is typically valued at $1 per day per household member ($28 per week for a family of four). This year, Wholesome Wave is piloting a $.50 incentive at two of the FVRx hospitals ($14 per week for a family of four). The prescription is exchanged on-site for Health Bucks, a city-wide Department of Health and Mental Hygiene program, which  can be used at all New York City farmers markets.

Gee, that sounds like something our local government and hospitals could do right here in Seattle in partnership with our farmers market Fresh Bucks Program.

Click image to download.

Click image to download.

And speaking of Fresh Bucks, the program has been extended through the end of December this year, so if you or someone you know receives SNAP benefits (a.k.a., Food Stamps), we will match the SNAP dollars you spend at your Ballard Farmers Market with Fresh Bucks, up to $10, each and every visit! Fresh Bucks can only be used for fresh fruits, vegetables and cut herbs, so use them to stock up on those items, and save your regular SNAP benefits to use for other food items, like eggs, grains, dried beans, honey, meat, pickles and such.

Fresh, whole, Puget Sound Keta salmon from Loki Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

Fresh, whole, Puget Sound Keta salmon from Loki Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

The commercial fishing season for Keta salmon on Puget Sound just opened, and that means Loki Fish should have the most local salmon you will ever find here at your Ballard Farmers Market today, as it is caught just a few miles from here in the heart of Puget Sound. Keta salmon used to be considered a trash fish, but in recent years, it has reemerged as a high-quality, affordable, local and wild salmon that also serves to maintain our local fishing economy. It is fresher, better tasting and generally less expensive than farm-raised salmon. It takes well to rubs, smokes and sauces. And unlike most farmed salmon, it is not on drugs and its color is natural. So enjoy some salmon tonight that actually hangs out in the same area code as you do!

Lobster mushrooms from Foraged & Found Edibles at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Lobster mushrooms from Foraged & Found Edibles at your Ballard Farmers Market. Copyright Zachary D. Lyons.

This fall has been great for wild lobster mushrooms harvested by Foraged & Found Edibles in the forests of Western Washington. They get their name from their bright red color, and they are a sturdy, earthy mushroom that holds up well when you cook them. They make a great topping for that Keta salmon!

Don Hilario Alvarez holding hot chile peppers at Alvarez Organic Farms. Copyright Zachary D. Lyons.

Don Hilario Alvarez holding hot chile peppers at Alvarez Organic Farms. Copyright Zachary D. Lyons.

This is Don Hilario Alvarez, the patriarch of Alvarez Organic Farms in Mabton, holding hot chile peppers in the pepper fields on the farm this past August. Their hot chiles are at their colorful peak now, just before the season’s end. They grow over 400 varieties of them, and you will find them fresh, as well as some dried, today at your Ballard Farmers Market!

Freshly shucked oysters on the half shell from Hama Hama Oysters at Ballard Farmers Market. Copyright Lauren McCool.

Freshly shucked oysters on the half shell from Hama Hama Oysters at Ballard Farmers Market. Copyright Lauren McCool.

As the waters of Hood Canal cool down with fall rains and shorter days, now is the best time of year to enjoy fresh oysters from Hama Hama Oysters. You’ll find a few varieties of live in-the-shell oysters today, ready for you to shuck and slurp, as well as jars of pre-shucked oysters, pickled and smoked oysters, and live clams!

Arkansas Black apples from Tiny's Organic at Ballard Farmers Market. Copyright Zachary D. Lyons.

Arkansas Black apples from Tiny’s Organic at Ballard Farmers Market. Copyright Zachary D. Lyons.

These Arkansas Black apples from Tiny’s Organic turn almost black when in storage. It is a firm, tart apple good for fresh eating, cooking, juicing and making hard cider, and it will keep for two to three months.

Jack-O-Lantern pumpkins from Stoney Plains Organic Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Jack-O-Lantern pumpkins from Stoney Plains Organic Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

We talk a lot about cooking pumpkins here in the blog for your Ballard Farmers Market. There are so many varieties offered by our farmers, after all. But Halloween is less than two weeks away, so let’s talk about carving pumpkins today. Stoney Plains Organic Farm has a nice selection of carving pumpkins for you and the kids to turn into all manner of spooky creations. Pick out the best one for you today, and remember to roast these seeds!

Local granola from Marge Granola at Ballard Farmers Market. Copyright Zachary D. Lyons.

Local granola from Marge Granola at Ballard Farmers Market. Copyright Zachary D. Lyons.

Cool, dark, often damp fall mornings call for a hardy breakfast, and for that you’ll find great granola in a variety of flavors from Marge Granola. Tall Grass Bakery also makes a great granola, or you can grab some muesli from Daddy’s Muesli. Besides being fine with milk or yogurt, they’re nice just heating up a little hot water, too.

Blackberries from Hayton Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Blackberries from Hayton Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Berry season is just about over, folks. We still are enjoying a few blackberries and blueberries from Hayton Berry Farms, but next week will be their last for 2014. So get your berry on one last time this year, and celebrate the epic berry season it was! (They go great with that granola and muesli, 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.

Sunday, September 14th: Signs Of The Changing Seasons, In Spite Of The Thermometer!

September 14, 2014
Oysters on the half-shell, on the beach at Hama Hama Oyster Company. Photo courtesy Hama Hama Oyster Company.

Oysters on the half-shell, on the beach at Hama Hama Oyster Company. Photo courtesy Hama Hama Oyster Company.

Sorry I’m late getting this week’s post up. I was waylaid by the wonderful wedding of Chefs Dustin and Shannon of Art of the Table. Short on ceremony. Long on merriment and amazing local food, much of which came from the farmers right here at your Ballard Farmers Market! (Heck, some of those farmers were even there.) Congrats, kids! But let’s get down to bidniz here, as there is plenty of it. We are seeing strong signs of fall’s approach on our tables this week, in spite of what today’s weather forecast looks like. And cooler, longer nights (and a few epic gully washers) have brought water temps down enough for Hama Hama Oysters to be able to harvest from their oyster beds again. Says Lauren, “We’ll have Hama Hama and Blue Pool oysters again this weekend. Oyster season is back on!”

Suncrest peaches from Booth Canyon Orchard at Ballard Farmers Market. Copyright 2014 by Zachary D. Lyons.

Suncrest peaches from Booth Canyon Orchard at Ballard Farmers Market. Copyright Zachary D. Lyons.

And I love it when our vendors make it easy for me by writing copy and sending it to me. Text like this from Stina of Booth Canyon Orchard:

We have TONS of Italian prunes this year. We will have them at Ballard Farmers Market for at least the next 3-4 weeks. Also this week, very special Crandall BLACK CURRANTS. Not sure what one does with them, but European baker types rave about them. This week also: Sweet 16 apples, Orcas pears (this week only), and more Suncrest peaches (pictured above… last week for those).

And if you have a favorite use for those Crandall Black Currents, do share. (And thanks, Stina!)

Black turtle shelling beans from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Black turtle shelling beans from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Growing Things Farm’s lovely displays of green beans have given way to displays of shelling beans now. See, that’s what many of those green beans do. They mature into these shelling beans. It’s like “green onions” and “green garlic.” It’s the immature fruit of the plant. And these black turtle shelling beans are the mature fruit. If you like black beans, these are them, fresh from the field. Pop open the pod, and those beans are black as night! And they will taste better than any dried beans you’ve ever had, too.

Italian prunes from ACMA Mission Orchards at Ballard Farmers Market. Copyright Zachary D. Lyons.

Italian prunes from ACMA Mission Orchards at Ballard Farmers Market. Copyright Zachary D. Lyons.

Speaking of Italian prunes, ACMA Mission Orchards has them right now, too. But aren’t these really plums, you ask? Aren’t all prunes dried plums? Actually, all plums are members of the family Prunus. These are proper prunes, with a more oval shape, to a plum’s round shape. And all prunes are freestones, meaning they come easily off of their pit for easy eating, drying and cooking. Think of the sauces, chutney and jams! This is an extraordinary year for these prunes, like so many other crops, so enjoy it while you can.

Celery from One Leaf Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Celery from One Leaf Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

It’s getting deep into celery season folks. Nothing like some crisp celery on a crisp night. Besides, you are cooking more now, and your heartier fall recipes call for lots of this super food. Lucky for you, One Leaf Farm has some gorgeous celery right now, grown just a few miles from here in Carnation!

Gene Panida of Wilson Fish holding a whole wild Washington king salmon at Ballard Farmers Market. Copyright Zachary D. Lyons.

Gene Panida of Wilson Fish holding a whole wild Washington king salmon at Ballard Farmers Market. Copyright Zachary D. Lyons.

The Washington coastal king salmon fishing season closes on September 15th — that’s Tuesday. And it means that you have just this Sunday and next to get some of this amazing fresh, local king salmon from our friends at Wilson Fish. And don’t forget their amazing smoked king salmon, too!

Belgian-style ales from Propolis Brewing. Photo copyright 2014 by Zachary D. Lyons.

Belgian-style ales from Propolis Brewing at Ballard Farmers Market. Copyright Zachary D. Lyons.

Piper from Propolis Brewing reports that they have a few new releases today, and the return of their award-winning Litha, their chamomile golden saison. Their three new releases include:
  • Salmonberry Sour 7.5% ~ a tart, creamy, woodsy, can’t-put-your-finger-on-it…wild salmonberry ale… Ridiculous…and very limited…
  • Erthe 4.5% ~ a crisp golden saison brewed with thyme (classic refreshing Golden Saison)
  • Gardin 7.5% ~ an amber herbal saison aged in a beautiful Eaglemount Syrah barrel
And it’s last call for Corona Farms Borage ~ a borage flower ale with delicate cucumber, floral, marmalade champagne notes.
Coriander from Oxbow Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Coriander from Oxbow Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Here is something we don’t see very often at your Ballard Farmers Market: coriander! But given this summer’s heat, many a farmer’s cilantro crop bolted. And a few patient farmers just let it go to seed. And what is the seed of cilantro called? That’s right, it’s called coriander. If you are in the market for the freshest coriander you will ever encounter, stop by Oxbow Farm today and grab a bunch. Oh, and they’ll have some righteous strawberries today, too, as well as some lovely table grapes.

Concorde pears from Tiny's Organic at Ballard Farmers Market. Copyright Zachary D. Lyons.

Concorde pears from Tiny’s Organic at Ballard Farmers Market. Copyright Zachary D. Lyons.

Big, beautiful and delicious Concorde pears from Tiny’s Organic are in at your Ballard Farmers Market. These giants of the pear world are the quintessential pear, a cross between the great ancient Conference and Comice varieties, developed in England years ago. They enjoy a superior flavor, texture and a dramatic, classical pear shape. They are only around for a month or two each fall, so enjoy them while you can!

Winter squash from Boistfort Valley Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Winter squash from Boistfort Valley Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Holy season changes, Batman! Winter squash is in the house at your Ballard Farmers Market! Yup. Several farmers today will have the sweet, delicious gourds favored for the cold, dark, wet months. With our nights longer and cooler, it is time to crank up the oven and roast you some squashy deliciousness, filling your whole home with its aroma before you devour it mercilessly. These particular beauties come from Boistfort Valley Farm.

Sweet corn from Alm Hill Gardens at Ballard Farmers Market. Copyright Zachary D. Lyons.

Sweet corn from Alm Hill Gardens at Ballard Farmers Market. Copyright Zachary D. Lyons.

More Westside sweet corn has arrived at your Ballard Farmers Market. You’ll find these big, beautiful, sweet ears of corn from Alm Hill Gardens in Everson.

Here is a tip for chosing corn:instead of pulling open the top to see if it is filled out, simply run your thumb over the outside of the husk. You can easily feel the mature kernels inside. See, when you actually tear the corn open, you are actually ruining it either for yourself or the next person, because the minute you do that, all the delicious sugars in it that make it so sweet begin to turn to starch. So please, never tear open the husk to examine it before you buy it. If you need help choosing the best ears, just ask. Our farmers are more than happy to lend you a hand.

Kimchi, Krauts & more from Firefly Kitchens at Ballard Farmers Market. Copyright Zachary D. Lyons.

Kimchi, Krauts & more from Firefly Kitchens at Ballard Farmers Market. Copyright Zachary D. Lyons.

Look who’s back today at your Ballard Farmers Market! It’s Firefly Kitchens, and their awesome selection of naturally fermented vegetables made with great local ingredients. Choose from their award-winning kimchi, their Yin-Yang carrots, or any of their krauts, from the classic kraut that is the friend of hot dogs everywhere, to the brilliant caraway kraut that pairs perfectly with any of the various bratwursts from the farmers in the Market.

Rainbow carrots from Nash's Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Rainbow carrots from Nash’s Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

You may recall that 2013 was a great year for many crops, but a lousy year for carrots. And the carrots for which Nash’s Organic Produce is famous took a particularly bad beating last year. So this year, to hedge their bets, Nash’s planted a lot more carrots. Of course, as Murphy’s Law would have it, 2014 turned out to be a great year for carrots. The result is, Nash’s has lots of their famous carrots now, and they are offering them at a special price today.

Sweet peppers from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Sweet peppers from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Colinwood Farm is harvesting a bunch of beautiful peppers from their greenhouses in Port Townsend this summer. They have these colorful sweet peppers as well as a great selection of hot peppers. And while it is true that Westside peppers tend not to be as hot as Eastside peppers, even the Westsiders are toasty this year. See, hot peppers get their heat enhanced by the sun. More sun and more heat means hotter peppers. Their poblano peppers are particularly good right now. Enjoy!

Young reishi mushrooms from Ascended Grounds at Ballard Farmers Market. Copyright Zachary D. Lyons.

Young reishi mushrooms from Ascended Grounds at Ballard Farmers Market. Copyright Zachary D. Lyons.

This is a block of fresh, young reishi mushrooms that were ground by Cascadia Mushrooms for Ascended Grounds. Ascended Grounds then takes these wonderfully medicinal fungi and makes beverages and tinctures that are both delicious and darn good for you. I’m not sure I am versed well enough to do it justice, but they say, “Ascended Grounds transforms what it means to drink a cup of coffee. Using the ascended health practices of ancient masters, we are awakening your mug and your consciousness to upgrade your health and quality of life. Let us introduce you to the incredible synergy of medicinal mushrooms and coffee. Your ‘morning cup of joe’ will never be generic again!” Stop by today for a taste, and for the whole story, at your Ballard Farmers Market!

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 13th: Sweet Corn, Tomatoes, Tomatillos, Peaches, Pluots & Ballard Seafood Fest!

July 12, 2014
Andrey is psyched to enjoy his Loki Fish salmon sliders. Photo copyright 2014 by Zachary D. Lyons.

Andrey is psyched to enjoy his Loki Fish salmon sliders. Photo copyright 2014 by Zachary D. Lyons.

Happy 2014 Ballard Seafood Fest! And they’ve really put the “seafood” back in the festival this year! So did we, with the addition of salmon sliders from Loki Fish. Because Loki catches, cleans it and cooks it themselves, they will be the only prepared food vendors today at your Ballard Farmers Market today. Plus, you can get fresh Alaskan salmon (king, coho and sockeye) from Loki today, too.

Here are a few tips for managing your trip today to your Ballard Farmers Market:

  • If you are just going to shop at the farmers market today, and you are not staying for Seafood Fest, we recommend you get here before noon to avoid Seafood Fest crowds and associated parking hassles.
  • It is going to be hot today, so dress and plan accordingly. Buy your most heat sensitive items last, or ask the vendor to hold them for you in their coolers until you are ready to leave. Maybe bring a small cooler with gel ice in it to protect items between the Market and home.
  • If spending the whole day, remember to keep hydrated.
  • 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.
  • 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.
  • Pack your patience and enjoy the day!
Sweet corn from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

Sweet corn from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

Okay, now we’re talking! Yes, it is time for sweet corn! Lyall Farms will have their first harvest of the season today at your Ballard Farmers Market. To quote Garrison Keillor, “Sex is good, but not as good as fresh sweet corn.” 

Sungold cherry tomatoes from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

Sungold cherry tomatoes from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

These sungold cherry tomatoes from One Leaf Farm are like candy, they are so sweet. They also are the fastest maturing tomatoes, from planting the seed to harvest. I love adding them to salads this time of year, but I usually have to get twice as many as I think I’ll need, since I end up eating most of them right out of the container.

Flavorosa pluots from Tiny's Organic. Photo copyright 2014 by Zachary D. Lyons.

Flavorosa pluots from Tiny’s Organic. Photo copyright 2014 by Zachary D. Lyons.

Tiny’s Organic has the first pluots of the year today. Pluots are a cross between plums and apricots — genetically 70% plum and 30% apricot. As such, they tend to favor plums in appearance, texture and taste, but they are sturdier and surprisingly diverse in flavor and appearance in and of themselves. These are Flavorosa pluots, the earliest variety.

Oysters on the half-shell, on the beach at Hama Hama Oyster Company. Photo courtesy Hama Hama Oyster Company.

Oysters on the half-shell, on the beach at Hama Hama Oyster Company. Photo courtesy Hama Hama Oyster Company.

I’m thinking oysters on the grill tonight sounds like an excellent idea, don’t you? Stop by Hama Hama Oysters today and grab a few dozen for the barby. And if they haven’t sold out of fresh, cooked dungeness crabs, devouring one of them on your deck, with a nice salad and a loaf of bread, will work well, too!

Polish garlic from Jarvis Family Garlic Farm. Photo copyright 2013 by Zachary D. Lyons.

Polish garlic from Jarvis Family Garlic Farm. Photo copyright 2013 by Zachary D. Lyons.

Jarvis Family Garlic Farm returns today with their amazing selection of heirloom garlic varieties, ranging from mild to wild, all with big garlic flavor. Because after all, there is no such thing as too much garlic.

Tomatillos from Alvarez Organic Farms. Photo copyright 2014 by Zachary D. Lyons.

Tomatillos from Alvarez Organic Farms. Photo copyright 2014 by Zachary D. Lyons.

I’m thinking a good game plan would be to take some of that garlic and mingle it with some of these organic tomatillos from Alvarez Organic Farms. Get your green salsa on, baby!

Early Red Haven peaches from Martin Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

Early Red Haven peaches from Martin Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

These early red haven peaches from Martin Family Orchards are sweet and juicy, picked only when ripe, and then packed in these protective trays to reduce bruising. They are ready for you to enjoy right now, at the happy expense of the front of your shirt!

A smoked whole side of king salmon from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

A smoked whole side of king salmon from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

Wilson Fish catches some of the world’s best wild king salmon right off the coast of Washington and brings it to us fresh right here at your Ballard Farmers Market. In most cases, it was swimming just 24-48 hours ago. And their smoked king salmon is the stuff of dreams! Why not grab a side of smoked king and enjoy it on your deck this evening?

New Viking Purple potatoes from Olsen Farms. Photo copyright 2014 by Zachary D. Lyons.

New Viking Purple potatoes from Olsen Farms. Photo copyright 2014 by Zachary D. Lyons.

In the spirit of Ballard’s Scandinavian ancestry, and the fishing culture they brought here with them, our friends at Olsen Farms present these Viking Purple new potatoes, just dug fresh this past week. They are sweet and tender, and they need to be eaten right away, preferably with lots of butter!

Huge heads of romaine lettuce from Boistfort Valley Farm. Photo copyright 2014 by Zachary D. Lyons.

Huge heads of romaine lettuce from Boistfort Valley Farm. Photo copyright 2014 by Zachary D. Lyons.

Everyone, run for your lives! It is the attack of the Heads of Romaine that ate Manhattan! Seriously, these heads of romaine from Boistfort Valley Farm are so huge, they should really be called “boulders of romaine.” One thing is for sure. With one of these bad boys, you won’t have to worry about running out of lettuce this week, will you?

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

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

With ginormous heads of lettuce like that, and with tomatoes now in season, you’ll need bacon from Skagit River Ranch to complete the ultimate local BLT. And actually, you’ll also need bacon for radicchio, collard greens, broccoli… everything, really. Because, after all, everything is better with bacon.

Gruyere bread from Snohomish Bakery. Photo copyright 2014 by Zachary D. Lyons.

Gruyere bread from Snohomish Bakery. Photo copyright 2014 by Zachary D. Lyons.

Have you tried the Gruyere bread from our newest bakery, Snohomish Bakery? It is nothing short of addictive. It has that wonderful, cheesy, Gruyere funkiness, and lovely, moist, chewy bread. Follow it up with one of their chocolate croissants, and you’re pretty much set!

A rainbow of berries from Hayton Farms. Photo copyright 2014 by Zachary D. Lyons.

A rainbow of berries from Hayton Farms. Photo copyright 2014 by Zachary D. Lyons.

It is a spectacular rainbow of berries today at Hayton Farms, including golden raspberriesred raspberries, blueberries and blackberries. Better load up on them, so you can enjoy their cooling effects with every meal this coming hot week!

Saffron corms from Phocas Farms. Photo copyright 2012 by Zachary D. Lyons.

Saffron corms from Phocas Farms. Photo copyright 2012 by Zachary D. Lyons.

Want to grow your own saffron? Then stop by Phocas Farms today for some of these saffron crocus corms. This is the earliest they ever had them available, which means you can plant them earlier, enhancing the chances you will have a lovely bit of your own precious saffron come October. (Head over to their Facebook page for planting instructions.)

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.

Cool down with a fresh soda from Soda Jerk Soda today at your Ballard Farmers Market. Made with many fresh, local, seasonal ingredients, their flavors change from time-to-time, so stop by to see what’s fresh today!

Ron & Florence from Whidbey Island Ice Cream Company. Photo copyright 2009 by Zachary D. Lyons.

Ron & Florence from Whidbey Island Ice Cream Company. Photo copyright 2009 by Zachary D. Lyons.

Or better yet, how about a nice ice cream bar from our buddies at Whidbey Island Ice Cream Company? It’s like a big hug and an air conditioner on a stick! They have a ridiculous selection of flavors from which to choose. I have a bit of a weakness for the cardamom, myself. Nummers.

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, May 18th: We Celebrate Our Norwegian Heritage, The Eruption Of Mount St. Helens, Our Generous Vendors & The Return Of Summer Run Farm!

May 17, 2014
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.

As Ballard celebrates is Norwegian heritage this weekend, and Washington remembers when Mount St. Helens blew its top 34 years ago on this day, your Ballard Farmers Market welcomes back yet another farm for the 2014 season. That’s right! Summer Run Farm from Carnation has finally rejoined us, bringing with it those ginormous organic heads of lettuce for which they are so well known.

Hanging out on the roof of Hotel Ballard during the Farmers Market Dinner & Auction to Support Fresh Bucks. Photo copyright 2014 by Zachary D. Lyons.

Hanging out on the roof of Hotel Ballard during the Farmers Market Dinner & Auction to Support Fresh Bucks. Photo copyright 2014 by Zachary D. Lyons.

Today, we also give thanks to our Ballard community and beyond for filling the Rooftop Pavilion of Hotel Ballard on Tuesday night for our inaugural Farmers Market Dinner & Auction to Support Fresh Bucks. In fact, we had to bring in extra seats and table settings to accommodate the crowd. It was a spectacular evening with great food by Chef Jason Stoneburner and his topnotch crew at Stoneburner Restaurant, and Auctioneer Jason T. Haynes, who lit the place on fire with his platinum-coated Kentucky tongue. We raised a pile of cash to help expand and enhance the Fresh Bucks program, though the more we raise, the more folks we can help eat great local food every week. If you would still like to donate, please go to our Brown Paper Tickets page before June 1st! Also, please see the event’s webpage so that you can check out all the generous folks that made the event such a success.

Pork chops from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

Pork chops from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

Today’s post is dedicated to the many generous vendors at your Ballard Farmers Market who donated goods and auction items to our Fresh Bucks fundraiser. Without them, none of it would have been possible! Olsen Farms donated pork shoulder and potatoes, for instance.

A Mother's Day 2009 visit to Ballard Farmers Market from the entire family Vojkovich of Skagit River Ranch. Photo copyright 2009 by Zachary D. Lyons.

A Mother’s Day 2009 visit to Ballard Farmers Market from the entire family Vojkovich of Skagit River Ranch. Photo copyright 2009 by Zachary D. Lyons.

And Skagit River Ranch donated a whole lot of wagyu beef short ribs. Plus, Eiko, Nicole and George (above) all attended the event. I think George won a 10″ French skillet from our own Blu Skillet Ironware in the auction, too!

Dino kale from One Leaf Farm. Photo copyright 2014 by Zachary D., Lyons.

Dino kale from One Leaf Farm. Photo copyright 2014 by Zachary D., Lyons.

One Leaf Farm contributed a whole bunch of greens for the menu. And they are excited to offer their first harvest of Dino kale of the 2014 season today, too!

Clayton Burrows of Alm Hill Gardens (a.k.a., Growing Washington) talks farmers markets with Senator Maria Cantwell. Photo copyright 2012 by Zachary D. Lyons.

Clayton Burrows of Alm Hill Gardens (a.k.a., Growing Washington) talks farmers markets with Senator Maria Cantwell. Photo copyright 2012 by Zachary D. Lyons.

Clayton Burrows of Growing Washington (a.k.a., Alm Hill Gardens) helped the auctioneer, though I’m not sure he remembers. His farm also helped out with eggsrhubarb and arugula.

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

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

Colinwood Farm, in Port Townsend, may be best known for bringing us their amazing salad mix all year round, including the dead of winter. Now, they are also known for providing us with gorgeous chard for Tuesday’s affair that accented some lovely pasta.

Gene Panida of Wilson Fish proudly showing of his "Bag-O-Fish." Photo copyright 2009 by Zachary D. Lyons.

Gene Panida of Wilson Fish proudly showing of his “Bag-O-Fish.” Photo copyright 2009 by Zachary D. Lyons.

Gene & Janai Panida of Wilson Fish also joined us Tuesday night. Chef Jason’s quick cure of their freshly-caught Washington king salmon served almost as sashimi was definitely a highlight of the menu.

It's green garlic season at Alvarez Organic Farms! Photo copyright 2012 by Zachary D. Lyons.

It’s green garlic season at Alvarez Organic Farms! Photo copyright 2012 by Zachary D. Lyons.

Thank you, Eddie, Junior and the whole Alvarez Organic Farms team for providing organic asparagus for the dinner, which Chef Jason cooked so delicately. I saw several tables asking for more!

Jerry Stokesberry of Stokesberry Sustainable Farm holding one of their fresh chickens. Photo copyright 2012 by Zachary D. Lyons.

Jerry Stokesberry of Stokesberry Sustainable Farm holding one of their fresh chickens. Photo copyright 2012 by Zachary D. Lyons.

Jerry & Janelle Stokesberry of Stokesberry Sustainable Farm provided a bunch of their organic duck eggs that were perfectly cooked and added to a lovely salad of One Leaf Farm’s Golden Frills mustard greens. They also generously bought a ticket to the event to be donated to a member of the community unable to buy one for themselves!

Blooming succulents from Phocas Farms. Photo copyright 2013 by Zachary D. Lyons.

Blooming succulents from Phocas Farms. Photo copyright 2013 by Zachary D. Lyons.

Jim Robinson of Phocas Farms offered up not one, but two auction items for the event! First, he contributed a gift certificate for $100 worth of these gorgeous succulents he grows, meaning someone in Ballard is going to have a garden now that is the envy of all! And if that wasn’t enough, Jim also threw in a second auction item: three nights at his spectacular vacation rental home on Freshwater Bay, just west of Port Angeles, overlooking the Straight of Juan de Fuca, complete with a fridge stocked by Nash’s Organic Produce and dinner for two at Alder Wood Bistro, your farm-to-table dining destination in Sequim! If you are looking for a nearby getaway, you can’t beat this place.

Brian enjoys a fresh soda from Soda Jerk Sodas, as well as his new paper hat! Photo copyright 2013 by Zachary D. Lyons.

Brian enjoys a fresh soda from Soda Jerk Sodas, as well as his new paper hat! Photo copyright 2013 by Zachary D. Lyons.

We enjoyed a few different flavors of Soda Jerk fresh sodas during the evening… some straight, and some mixed into some fine cocktails!

Shucked, smoked & pickled oysters from Hama Hama Oyster Farm. Photo copyright 2011 by Zachary D. Lyons.

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

Hama Hama Oyster Company offered an auction item of a seafood basket of oysters, clams and Grandma’s crab cakes that they would deliver to your door!

Bacon from Crazy Farmer George at Sea Breeze Farm. Photo copyright 2013 by Zachary D. Lyons.

Bacon from Crazy Farmer George at Sea Breeze Farm. Photo copyright 2013 by Zachary D. Lyons.

George Page of Sea Breeze Farm kicked in an extraordinary farm dinner experience for two out at his farm on Vashon Island!

Hominy bread from Tall Grass Bakery. Photo copyright 2011 by Zachary D. Lyons.

Hominy bread from Tall Grass Bakery. Photo copyright 2011 by Zachary D. Lyons.

Tall Grass Bakery hominy bread crumbs added a lovely crunch to that One Leaf mustard greens salad.

Brent Charnley, winemaker at Lopez Island Vineyards, hold the new release of his Wave Crest White table wine. Photo copyright 2013 by Zachary D. Lyons.

Brent Charnley, winemaker at Lopez Island Vineyards, hold the new release of his Wave Crest White table wine. Photo copyright 2013 by Zachary D. Lyons.

We also enjoyed fine wines, ciders and brews from LIV, a.k.a., Lopez Island Vineyards, and these other great Ballard Farmers Market vendors: CommuniTea KombuchaEaglemount Wine & CiderKitzke CellarsPropolis Brewing and Wilridge Winery.

Mother's Day display at Nash's Organic Produce. Photo copyright 2014 by Zachary D., Lyons.

Mother’s Day display at Nash’s Organic Produce. Photo copyright 2014 by Zachary D., Lyons.

Nash’s Organic Produce may have had these fresh flours for mom last Sunday at your Ballard Farmers Market, but they also provided leeks and green garlic for our fundraising dinner, too!

Ron & Florence from Whidbey Island Ice Cream. Photo copyright 2009 by Zachary D. Lyons.

Ron & Florence from Whidbey Island Ice Cream. Photo copyright 2009 by Zachary D. Lyons.

And the good folks at Whidbey Island Ice Cream set up one lucky bidder with one gallon of ice cream per month for an entire year!

Spring flowers from Choice Bulb Farm. Photo copyright 2013 by Zachary D, Lyons.

Spring flowers from Choice Bulb Farms. Photo copyright 2013 by Zachary D, Lyons.

Finally for today’s epistle, we thank Choice Bulb Farms for donating gorgeous fresh flowers for the event. Of course, many more people and businesses contributed to making this event a great success. Please check out our event webpage for lots more info!

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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