Posts Tagged ‘pears’

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, August 24th: Prolific Crops of August, 2014!

August 23, 2014
Bags of pickling cucumbers from Stoney Plains Organic Farm. Copyright Zachary D. Lyons.

Bags of pickling cucumbers from Stoney Plains Organic Farm. Copyright Zachary D. Lyons.

As growing seasons go here in Washington, few in memory have been more epic than the summer of 2014. Crop after crop has come in earlier, produced larger yields and tasted better than ever before. And one such stunning crop is pickling cucumbers, which have been with us in earnest since a mind-blowing June! These particular bags of pickling cukes come from Stoney Plains Organic Farm. As you can see, their cukes are nice and straight, making them ideal for packing in mason jars for pickling. And you can get these bags pre-sorted by size, such as “extra small,” “small,” “medium” and “large,” so if you are putting up a lot of pickles this year, you can just get the size you want in one of these bags and make your like much easier. I have been pickling Stoney Plains cukes since the mid-1990s. I used to get them from Terry’s dad, Bob Meyer, at the Olympia Farmers Market that he helped found in the late 1970s. In fact, Bob also help found Washington Tilth Producers, Washington State Farmers Market Association and the Organically Grown cooperative distributors. We lost Bob back in 2002, but all of us who love great, local food here in Washington still owe him a great debt of gratitude, and I, for one, dedicate one jar of pickles to his memory every year!

Hot chile peppers from Alvarez Organic Farms. Copyright Zachary D. Lyons.

Hot chile peppers from Alvarez Organic Farms. Copyright Zachary D. Lyons.

I was over visiting Hilario and Eddie Alvarez on their farm in Mabton, Washington on Friday. Alvarez Organic Farms now counts the number of chile pepper varieties they grow at more than 400, many of which are new varieties without names that have resulted from crossbreeding amongst the other varieties. Don Hilario took me on an exhaustive tour of his pepper fields (well, it exhausted me, but I think he could have kept going all night), and just when I thought I had seen every pepper on earth in the many acres of peppers in the fields behind his house on the mother farm, he said with pride, “Okay, now let me show the farm where we grow the bigger varieties of peppers!” I think that farm had more peppers on it than the mother farm. Hilario grows them all with pride, and his son, Eddie, brings them by the truckload to us here at your Ballard Farmers Market every Sunday. For that, we are all grateful. 2014 is an extraordinary year for peppers, too, with the hot, dry, sunny days making their plants produce more peppers that are more colorful, sweeter and hotter than ever! Enjoy.

Fresh basil from Growing Things Farm. Copyright Zachary D. Lyons.

Fresh basil from Growing Things Farm. Copyright Zachary D. Lyons.

It is time to get your pesto on, folks, or whatever you like to do best with fresh basil from Growing Things Farm! Their basil is so beautiful and fragrant right now, ready for your caprese salads, that fish, that perfect dessert with peaches and more. I had the good fortune of visiting Michaele and her crew on the farm on Thursday in Duvall, and to see their robust basil fields. This is food grown with love!

Purple Sensation pears from ACMA Mission Orchards. Copyright Zachary D. Lyons.

Purple Sensation pears from ACMA Mission Orchards. Copyright Zachary D. Lyons.

Say what? Yes, these are a new crop of pears. These are organic Purple Sensation pears from ACMA Mission Orchards, just in time for packing in the kiddies lunch bags (say it ain’t so!). And in case you haven’t noticed, this year has seen the fruit trees of Washington put out record fruit sets of the most delicious fruit ever, earlier than ever. See, global warming does have its up sides.

Tomatoes from Colinwood Farm. Copyright Zachary D. Lyons.

Tomatoes from Colinwood Farm. Copyright Zachary D. Lyons.

Tomatoes. If you aren’t relishing 2014’s absolute abundance of tomatoes of all kinds, you must not love tomatoes. Because many of us live through the cold, dark, wet months solely for the promise of farm fresh, vine=ripened tomatoes come summer, and this summer’s bounty is enough to carry us through two Northwest winters. These gorgeous maters are from our buddies at Colinwood Farm in Port Townsend.

Blueberries and raspberries from Hayton Farms. Copyright Zachary D. Lyons.

Blueberries and raspberries from Hayton Farms. Copyright Zachary D. Lyons.

Just in case you missed the memo, raspberries are back in full force now from several farms. These are from Hayton Berry Farms, up in Skagit Valley. They’ve also got these lovely blueberries currently, as well as their most prolific blackberry harvest in years. Yes, this continues to be an epic year for berries folks. Make sure you take advantage!

Bratwurst from Skagit River Ranch. Copyright Zachary D. Lyons.

Bratwurst from Skagit River Ranch. Copyright Zachary D. Lyons.

Holy cow! Labor Day Weekend is next week! Time to get ready. Load up on sausagessteakschops and more from Skagit River Ranch today, and get grilling with the family while everyone is all in one place at the same time for the last time until Thanksgiving!

Baby red romaine lettuce from One Leaf Farm. Copyright Zachary D. Lyons.

Baby red romaine lettuce from One Leaf Farm. Copyright Zachary D. Lyons.

Look kids! It is adorable little heads of baby red romaine from One Leaf Farm! The summer of 2014 has been great for lettuce, too. One Leaf grows a lovely selection of heirloom lettuces that are beautiful and delicious. But like so much else this summer, you had better enjoy it now with vigor, lest you regret missing it come December.

Fortune plums from Collins Family Orchards. Copyright Zachary D. Lyons.

Fortune plums from Collins Family Orchards. Copyright Zachary D. Lyons.

We are getting into serious plum season now, with such deeply sweet and complexly flavored varieties such as these Fortune plums from Collins Family Orchards from Selah. They are big, juicy and ready to eat, and you have to admit, they are also gorgeous, eh?

Eggplant from Alm Hill Gardens. Copyright Zachary D. Lyons.

Eggplant from Alm Hill Gardens. Copyright Zachary D. Lyons.

Spectacular eggplant from Alm Hill Gardens awaits you today at your Ballard Farmers Market! I enjoyed some simply pan-fried last night. Awesome. Eggplant, like peppers and tomatoes, comes from the summer-loving nightshade family, and that means it, too, is having an epic year. Try some on the grill, alongside those sausages!

Fresh kombucha from CommuniTea. Copyright Zachary D. Lyons.

Fresh kombucha from CommuniTea. Copyright Zachary D. Lyons.

Have you had a refreshing bottle of kombucha from Communi-Tea Kombucha lately? Then today’s is a good day for one! Communi-Tea brews its kombucha in Seattle’s Central District. It is real, unfiltered, and comes with a small amount of naturally occurring alcohol, so you have to be 21 to buy it. But that means this is honest kombucha. And it comes in eco-friendly refillable bottles, too!

Jersey cow yogurt from Samish Bay Cheese. Copyright Zachary D. Lyons.

Jersey cow yogurt from Samish Bay Cheese. Copyright Zachary D. Lyons.

Looking for Jersey cow yogurt? Samish Bay Cheese, from Bow, Washington, has it! They offer it in plain and Greek, and occasionally they have seasonal flavored versions. Samish Bay also has a great lineup of award-winning cheeses, as well as grass-fed beef and pastured pork. Yummers!

Raisin pumpernickel bread from Sonhomish Bakery. Copyright Zachary D. Lyons.

Raisin pumpernickel bread from Sonhomish Bakery. Copyright Zachary D. Lyons.

Have you been on the lookout for a nice raisin pumpernickel bread around Seattle, but been frustrated in your search? Snohomish Bakery has you covered! So grab a loaf today, and enjoy the toast you’ve been missing tomorrow!

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

Sunday, March 2nd: More Spinach, Salad Mix, Local Cornmeal, Brisket & More!

March 1, 2014
Fresh spinach from Children's Garden. Photo copyright 2013 by Zachary D. Lyons.

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

Well, it’s snowing in Bellingham again. Good thing we’re not in Bellingham! Cuz we’ve got fresh spinach here at your Ballard Farmers Market. Yup, Children’s Garden has begun to harvest its winter crop of spinach. Spring can’t be far off now! Children’s also has mint and cilantro now, too. Yay!

Organic, pasture-raised beef brisket from Skagit River Ranch. Photo copyright 2014 by Zachary D. Lyons.

Organic, pasture-raised beef brisket from Skagit River Ranch. Photo copyright 2014 by Zachary D. Lyons.

You know what else is not far off? St. Patrick’s Day, that’s what. And if you want corned beef that is head and shoulders above the vac-packed stuff in the Big Box stores, why not corn it yourself? Skagit River Ranch has lots of beef brisket available right now just for that purpose. But don’t wait another week to get it. You need to get it today! Why? Because properly brined corned beef takes up to 10 days.

Spicy salad mix from Colinwood Farm. Photo copyright 2014 by Zachary D. Lyons.

Spicy salad mix from Colinwood Farm. Photo copyright 2014 by Zachary D. Lyons.

In the meantime, let’s get our salad on again, Ballard Farmers Market style. Colinwood Farm’s spicy salad mix is hitting its prime right now, flush with lots of tender, spicy mustards, arugula, hearty greens and more. You’ll never have a dull mouthful, and your body will thank you for it!

Freshly-milled Yellow Dent cornmeal from Nash's Organic Produce. Photo copyright 2014 by Zachary D. Lyons.

Freshly-milled Yellow Dent cornmeal from Nash’s Organic Produce. Photo copyright 2014 by Zachary D. Lyons.

I like to pan-fry Hama Hama jar oysters or Wilson Fish true cod in a nice coating of spices and cornmeal. Now, I can get my cornmeal from our buddies at Nash’s Organic Produce! They continue to diversify their farm, adding grains and legumes, and producing pork for restaurants. But just recently, they began to bring dried corncornmeal and even buckwheat to your Ballard Farmers Market. Awesome! Soon, we will only have to go to the Big Box store for lemons and avocados! (Of course, with global warming and such, we’ll be able to source those locally soon, too.)

Certified organic D'Anjou pears from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

Certified organic D’Anjou pears from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

ACMA Mission Orchards still has plenty of great, certified organic apples and pears from the fall 2013 harvest. They’ve got about a dozen different varieties still, including these D’Anjou pears. Great for the lunchbox and to keep the doctor away.

Bagels from Grateful Bread Bakery. Photo copyright 2013 by Zachary D. Lyons.

Bagels from Grateful Bread Baking. Photo copyright 2013 by Zachary D. Lyons.

Bagels from Grateful Bread Baking will help brunch you through this fine, if not dry, Sunday. Fresh from the bakery and nice and chewy, they are the perfect vehicle for…

Fromage blanc from Mt. Townsend Creamery. Photo copyright 2009 by Zachary D. Lyons.

Fromage blanc from Mt. Townsend Creamery. Photo copyright 2009 by Zachary D. Lyons.

…some fromage blanc from Mt. Townsend Creamery. Or better yet, try some of their truffled fromage. Beats the heck out of that stuff from Philly, and that is coming from a guy who used to live in Philly!

Sweet yellow Spanish onions from Lyall Farms. Photo copyright 2012 by Zachary D. Lyons.

Sweet yellow Spanish onions from Lyall Farms. Photo copyright 2012 by Zachary D. Lyons.

Add a nice slice of one of these sweet yellow Spanish onions from Lyall Farms next. It provides a nice crunch and a bit of a bite to contrast the cheese and bagel, and it provides a nice platform for…

Salmon lox from Loki Fish. Photo copyright 2009 by Zachary D. Lyons.

Salmon lox from Loki Fish. Photo copyright 2009 by Zachary D. Lyons.

… some wild salmon lox from Loki Fish. They lox up cohoketa and sockeye. I actually prefer the coho and keta to the sockeye. It’s all great, but I grew up in the East, and they use a milder fish than sockeye there for lox. Loki’s coho lox is the closest thing to it, while still being wild and local! And don’t forget to try out their salmon sliders!

Spicy fermented pickles from Britt's Pickles. Photo courtesy Britt's.

Spicy fermented pickles from Britt’s Pickles. Photo courtesy Britt’s.

You know, a nice, naturally-fermented, spicy, kosher pickle from Britt’s Pickles would go well alongside that bagel we just constructed. (And no, it is not called a “bagel sandwich.” It is a bagel. Just like the French eat fries, and people in Buffalo eat wings… well, wangs, actually.)

Siegerrebe from Lopez Island Vineyards. Photo courtesy Lopez Island Vineyards.

Siegerrebe from Lopez Island Vineyards. Photo courtesy Lopez Island Vineyards.

I don’t know whether a bottle of Siegerrebe from Lopez Island Vineyards goes well with our bagel or not. I suppose, with its nice grapefruit finish, that it does have a kind of brunchy quality to it. Of course, you can decide for yourself , since Lopez is sampling its wines today at your Ballard Farmers Market. And did you know that siegerrebe grapes grow in the Puget Sound appellation? Yup. Lopez Island Vineyards grows them right on the island. They like the cool, damp climate.

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

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

Of course, you could just get breakfast right here at your Ballard Farmers Market and eat it while you shop! Stop by Los Chilangos for one of their famous breakfast burritos made with Olsen Farms’ pork and Stokesberry Sustainable Farm’s eggs. Yummers!

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 26th: Stock Up This Week For Big Game Next Week!

January 25, 2014
Awarding-winning sheep cheese from Glendale Shepherd. Photo copyright 2014 by Zachary D. Lyons.

Awarding-winning sheep cheese from Glendale Shepherd. Photo copyright 2014 by Zachary D. Lyons.

Our Seattle Seahawks aren’t the only local winners right now. In fact, while San Francisco’s 49ers were here last weekend, Glendale Shepherd was in San Francisco winning a Good Food Award for their Island Brebis aged sheep cheese. So it seems only poetic that you should stop by Glendale Shepherd today at your Ballard Farmers Market, and pick up a nice chunk of their winning cheese to enjoy while you watch the Seahawks win the Super Bowl next Sunday. And here are a few more ideas for game-changing deliciousness you should pick up this week to enjoy during the Big Game:

Bratwurst from Skagit River Ranch. Photo copyright 2013 by Zachary D. Lyons.

Bratwurst from Skagit River Ranch. Photo copyright 2013 by Zachary D. Lyons.

Some delicious bratwurst from Skagit River Ranch will be a perfect addition to your game time snacks. These delicious sausages would be the pride of any Packers tailgating party, if the Packers had actually made it to the Big Game. But since they didn’t, and since the Meadowlands in New Jersey kinda looks and feels like Green Bay right now, why not celebrate our own northern team with these classics.

Caraway sauerkraut from Firefly Kitchens. Photo copyright 2011 by Zachary D. Lyons.

Caraway sauerkraut from Firefly Kitchens. Photo copyright 2011 by Zachary D. Lyons.

Speaking of classic, nothing goes better with a good brat than some caraway sauerkraut, and no one around here makes caraway sauerkraut better than Firefly Kitchens! So stock up, good 12s of Ballard. Oh, and speaking of the 2014 Good Food Awards, Firefly’s kimchi also won one. Woohoo!

Chili sauce with garlic from Four Sisters. Photo copyright 2010 by Zachary D. Lyons.

Chili sauce with garlic from Four Sisters. Photo copyright 2010 by Zachary D. Lyons.

Hey, it may not be Frank’s, but this hot red chili sauce with garlic from Four Sisters Gourmet Sauces will certainly make for some tasty game time wings. Maybe not what they’re serving at the Anchor Bar in Buffalo, but hey, when’s the last time the Bills were in the Big Game? We come from a city full of wonderful Vietnamese culture, so we can eat our wings with Vietnamese hot sauce! (BTW, would someone from Buffalo please explain to The Stranger what a Buffalo Wing is, and where they came from?)

Rainbow carrots from Gaia's Harmony Farm. Photo copyright 2014 by Zachary D. Lyons.

Rainbow carrots from Gaia’s Harmony Farm. Photo copyright 2014 by Zachary D. Lyons.

Now, I don’t want to hear any talk of ranch dressing. It’s go bleu or go home in my house! But whatever you’re using for dip, be it hummus or onion dip, you’ll need lots of carrots to dip in it. These young, sweet rainbow carrots from Gaia’s Harmony Farm are the perfect size for dippers, and they look and taste incredible. Plus, you don’t have to spend a ton of time cutting them down to size!

Asian pears from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Asian pears from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Okay, I am not exactly sure how Asian pears from Collins Family Orchards fit into the Big Game feasting, but when I walked past them last Sunday, they looked really good. And let’s face it — you have to eat the rest of the week, too, right? Why not pack some of these in your lunch bags?

Kale, zucchini & collard chips from House of the Sun. Photo copyright 2011 by Zachary D. Lyons.

Kale, zucchini & collard chips from House of the Sun. Photo copyright 2011 by Zachary D. Lyons.

Kale chips from House of the Sun, or just about anything else they make, will be perfect for game day. This crunchy, flavorful snack not only tastes great, but it’s good for you, it’s made from local ingredients, and it will satisfy your salty, crunchy snack needs well!

Collard greens from Stoney Plains Organic Farm. Photo copyright 2014 by Zachary D. Lyons.

Collard greens from Stoney Plains Organic Farm. Photo copyright 2014 by Zachary D. Lyons.

Mmm. Collard greens. That sounds kinda good alongside those ribs or that brisket you smoked for the game. Stoney Plains Organic Farm has lots of sweet, tender collard greens right now, and you don’t even have to tell your guests that collard greens are one of the most nutrient-dense vegetables around. It’ll just be our little secret!

Olive fougasse loaves from Tall Grass Bakery. Photo copyright 2011 by Zachary D. Lyons.

Olive fougasse loaves from Tall Grass Bakery. Photo copyright 2011 by Zachary D. Lyons.

I can eat an entire loaf of this football-shaped Olive Fougasse bread from Tall Grass Bakery in one sitting. It’s that good. But it also holds up for a few days without drying out, or — and this is what you really should do — it freezes really well, so you can thaw it out and warm it up in the oven next Sunday just in time for the game!

Chicken pies from Deborah's Homemade Pies. Photo copyright 2010 by Zachary D. Lyons.

Chicken pies from Deborah’s Homemade Pies. Photo copyright 2010 by Zachary D. Lyons.

And did you know that Deborah’s Homemade Pies makes savory pies, too? Like these chicken pies. You don’t see them on her tables because they are frozen. She keeps them in coolers in the back of her stall, waiting for you to take them home and pop them in your own oven. You see what I’m driving at here? You can pick up one or six of these chicken pies, or her equally delish pork pies, this week, then keep it in the freezer until next week, when you just pop it in the oven, so it’s hot and ready for game time! Could we make your lives any easier, or tastier?

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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