Posts Tagged ‘potatoes’

Sunday, August 17th: Raspberries Are Back, Bag-O-Fish Returns, Funky Eggplant, Perfect Potatoes & More!

August 16, 2014

Wilson Fish's Washington-coastal coho salmon. Copyright Zachary D. Lyons.

Wilson Fish’s Washington-coastal coho salmon. Copyright Zachary D. Lyons.

Hey kids! Bag O’ Fish returns today to your Ballard Farmers Market! Yes, this is the annual celebration of the Washington coastal Coho salmon fishery from Wilson Fish. Coho season on the coast is short, and Wilson catches them, cleans them, bags them, and offers them to you at a great price for a late summer feast!

Organic raspberries from Gaia's Harmony Farm. Copyright Zachary D. Lyons.

Organic raspberries from Gaia’s Harmony Farm. Copyright Zachary D. Lyons.

Organic raspberries are back today at your Ballard Farmers Market! After a brief hiatus, during which I’m guessing  they were catching their breath during this prolific year of berry production, the raspberry canes at Gaia’s Harmony Farm are once again bearing fruit for us to enjoy. Woohoo!!!

Purple Rain eggplant from Alvarez Organic Farms. Copyright Zachary D. Lyons.

Purple Rain eggplant from Alvarez Organic Farms. Copyright Zachary D. Lyons.

These princely beings are know as Purple Rain eggplant. They are just one of over a dozen varieties of eggplant grown by Alvarez Organic Farms. Eggplant comes in many shapes, sizes and colors, and more importantly, many textures, flavors and levels of bitterness which affects how you need to prepare them. These puppies do well being sliced ahead of time and then salted and allowed to sit for a bit to neutralize its bitterness and drawn out moisture. If you are cooking it in small pieces, the process time is reduced, of course.

Ginger Gold apples from Collins Family Orchards. Copyright Zachary D. Lyons.

Ginger Gold apples from Collins Family Orchards. Copyright Zachary D. Lyons.

Collins Family Orchards is rocking the Ginger Gold apples today at your Ballard Farmers Market. Ginger Golds are among the first apples we see each year here, and they are crisp, a bit tart, and make for fine apples crisps or just right off the core.

Sweet Snax carrots from One Leaf Farm. Copyright Zachary D. Lyons.

Sweet Snax carrots from One Leaf Farm. Copyright Zachary D. Lyons.

Meet Sweet Snax carrots from One Leaf Farm. Beautiful, aren’t they? They are sweet and crunchy and delicious. These are just the babies, as they are thinning their fields to allow the rest to grow even longer and bigger.

Flavor Heart pluots from Tiny's Organic. Copyright Zachary D. Lyons.

Flavor Heart pluots from Tiny’s Organic. Copyright Zachary D. Lyons.

Fruit names don’t get more blatantly obvious than Flavor Heart pluots.  I mean, just look at them. They are heart-shaped, they are packed with flavor, and they are pluots. Of course, they also have their romantic side, right? Sweet, juicy, and that whole heart-shaped business. Bottom line is, these organic beauties are delish, and you should beat a path to get some from Tiny’s Organic, while you can!

Rio Grande Russet potatoes from Olsen Farms. Copyright Zachary D. Lyons.

Rio Grande Russet potatoes from Olsen Farms. Copyright Zachary D. Lyons.

Sure, there are plenty of more colorful potatoes with sexier names, but there is just something about a russet potato that comforts the American soul. These little fellers are Rio Grande russet potatoes from Olsen Farms. They are, like any russet, a great baker, masher and chipper. They’re are nice on the grill, too!

5 Cheese Blend from Glendale Shepherd. Copyright Zachary D. Lyons.

5 Cheese Blend from Glendale Shepherd. Copyright Zachary D. Lyons.

Glendale Shepherd introduced its 5-Cheese Blend of shredded sheep cheeses last week at your Ballard Farmers Market, and it sold out in no time flat. I mean, think about it. Shreds of five of their most awesome sheep cheeses mixed together in one convenient package, ready for you to sprinkle on soups, salads, pizzas, pastas, sandwiches, eggs and more!

Basin 'R' Yellow sweet corn from Lyall Farms. Copyright Zachary D. Lyons.

Basin ‘R’ Yellow sweet corn from Lyall Farms. Copyright Zachary D. Lyons.

The sweet corn just keeps on rolling this summer. This is Basin ‘R’ Yellow sweet corn from Lyall Farms. This is one of those super-sweet varieties with big kernels, and even bigger ears that will feed two. It is a corn developed to thrive in the Columbia Basin, and that it does!

Some of the hard cider lineup at Finnriver Farm & Cidery. Copyright Zachary D. Lyons.

Some of the hard cider lineup at Finnriver Farm & Cidery. Copyright Zachary D. Lyons.

I had the good fortune to visit Finnriver Farm & Cidery on Thursday. They were busy bottling many bottles of their hard ciders and berry cordials. Indeed, their production has grown significantly since I last visited several years ago, and no wonder. Their products are excellent, and demand is high. And yet, they still produce it all right on their farm, supplementing their fruit with fruit from neighbor farms in the fertile valley around Chimacum. Stop by for a sample today, and then stock up for these last weeks of summer!

Kale, zucchini & collard chips from House of the Sun. Copyright Zachary D. Lyons.

Kale, zucchini & collard chips from House of the Sun. Copyright Zachary D. Lyons.

Has it been a while since you got your kale chips on with House of the Sun raw & vegan foods? Sheesh. You are missing out on the ultimate, guilt-free snack food! It is dried instead of fried or baked, it is made with ingredients from right here at your Ballard Farmers Market, and it is totally satisfying. Better yet, it makes for a great, lightweight trail snack for hiking. Enjoy!

Beefsteak tomatoes from Alm Hill Gardens. Copyright Zachary D. Lyons.

Beefsteak tomatoes from Alm Hill Gardens. Copyright Zachary D. Lyons.

Alm Hill Gardens is up to its earlobes in organic beefsteak tomatoes this summer. So get in on the action of the most prolific tomato season in recent memory. Make that BLT. Get your salad feeling complete. Make soup, salsa, whatever. Just don’t let this summer go by with enjoying the tomatoliciousness, cuz it will bum you out in January when you get served a lame tomato somewhere.

Chile peppers from Boistfort Valley Farm. Copyright Zachary D. Lyons.

Chile peppers from Boistfort Valley Farm. Copyright Zachary D. Lyons.

And hows about some chile peppers from, wait for it, Boistfort Valley Farm? Bet you didn’t see that coming, did you? But because it has been so hot and so dry in Western Washington this summer, even the peppers on this side of the mountains are rip-roaring hot and delicious. Yay!

Cinnamon rolls from Tall Grass Bakery. Copyright Zachary D. Lyons.

Cinnamon rolls from Tall Grass Bakery. Copyright Zachary D. Lyons.

Finally, though I finish off this week’s epistle with cinnamon rolls from Tall Grass Bakery, I recommend that you start your Sunday with one… or two. They are sweet and chewy and de-lish. But if you can’t get down to your Ballard Farmers Market for breakfast, then come get one for an afternoon snack, for dessert tonight, or for breakfast tomorrow. We won’t judge you.

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, June 29th: Independence Day Deliciousness: Your Ballard Farmers Market Chants, “U.S.A.! U.S.A.!”

June 28, 2014
Smoked salmon from Wilson Fish. Photo copyright 2009 by Zachary D. Lyons.

Smoked salmon from Wilson Fish. Photo copyright 2009 by Zachary D. Lyons.

Next Friday is Independence Day, July 4th, the birthday of our nation and it’s grand experiment with democracy. It’s the day John Adams and Thomas Jefferson predicted would be celebrated for generations to come with fireworks and revelry, and it is the day they both left this world. And as much as many of us disagree openly with the various courses taken in the name of our homeland, and even the bastardization of the term “homeland” itself, July 4th is still the day we all take pause and celebrate the very fact that we can disagree with each other openly. And to do so, you’ll need plenty of goodies from the local farmers, fishers, ranchers and food artisans here at your Ballard Farmers Market, a place that celebrates freedom every Sunday! You’ll need some of this freshly smoked Washington king salmon from Wilson Fish, for instance. It is easy to take camping with you, or to Gasworks Park or Lake Washington to watch fireworks, without even having to worry about making a fire, and it is amazing!

Hey kids, while you plan to celebrate America this week, please take a moment and recognize our 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. It’s easy. You already do it at home every day. Your understanding and cooperation are appreciated.

Red, white and blue new potatoes from Colinwood Farm. Photo copyright 2013 by Zachary D. Lyons.

Red, white and blue new potatoes from Colinwood Farm. Photo copyright 2013 by Zachary D. Lyons.

And just in time for getting your potato salad on for the 4th, Colinwood Farm has these lovely red, white & blue new potatoes freshly dug from their Port Townsend fields. Just think how we can wow everyone at the barbecue this week with our red, white and blue potato salad! New potatoes should be eaten quickly, and at this size, they are also great wrapped in foil with some butter and herbs and tossed on the barby.

Sugar Time peaches from Collins Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

Sugar Time peaches from Collins Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

Look kids! Peaches! Yes, these are Sugar Time peaches from Collins Family Orchards. They are the earliest peach to ripen in their orchards. Sweet and juicy, you must give them a try this week. And let me explain why. See, there are many, many varieties of peaches, and this time of year, our orchardists begin to bring in a different variety every week. Works the same way for strawberries, but it is harder for you to notice the difference. But with peaches, they vary dramatically in shape, size, color, sweetness and whether or not they release easily from their stones (“free stone”), which makes them a lot easier to cook with. In other words, enjoy the Sugar Time peaches from Collins now, because who knows if they’ll be around next time, right? But hey, at least you know you’ll be able to look forward to trying an entirely new peach then.

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

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

You know what goes great with peaches? Basil! I kid you not. Just give the basil a nice chiffonade, sprinkle it over some slices or wedges of peach, and drizzle with a simple syrup, or even some balsamic vinegar, for a simple, yet elegant dessert or starter. You can get fresh, organic basilThai basil, lemon basil and purple basil today from Alvarez Organic Farms. And here is a vital storage tip: never refrigerate basil. Instead, place dry basil leaves (not damp) into a plastic produce bag, inflate the bag like a balloon, and tie it shut. Your basil will stay fresh right on your kitchen counter, at room temperature, for up to a week!

Tomcot apricots from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

Tomcot apricots from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

Also new this week are these gorgeous, juicy and flavorful Tomcot apricots from our friends at Lyall Farms. Grown in the warm sunshine of their orchards in the Columbia River Gorge, just south of the I-90 bridge at Vantage, these apricots are an all too short-lived joy of summer, so enjoy them while you can!

English shelling peas from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

English shelling peas from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

Ah, English shelling peas, from Alm Hill Gardens. This time of year, I get lots and lots of them, shuck them, then freeze them for use in the winter. No blanching required. Just sturdy one-pint freezer bags, which I then put inside a larger one-gallon freezer bag, for extra protection. Of course, I do need to get extras, so I can enjoy them now. I like to sit on my deck in my Adirondack chair with a bag of them, eating them right out of the pod. But one of my favorite ways to enjoy them is to toss them with some pappardelle from Pasteria Lucchese and some smoked salmon, garnished with just a bit of freshly-grated cheese. The trick is to drop the peas in the pot with the pasta about 30 seconds before it is done, then drain both, and then toss them with the smoked salmon and some olive oil in a warm skillet. As Samuelle Lucchese would say, “Done!”

Montmorency pie cherries from ACMA Mission Orchards. Photo copyright 2014 by Zachary D. Lyons.

Montmorency pie cherries from ACMA Mission Orchards. Photo copyright 2014 by Zachary D. Lyons.

Looking for pie cherries? Well, their short window of availability is now open. These are organic Montmorency pie cherries from ACMA Mission Orchards. Pie cherries are sour, lending themselves well to the addition of sugar in pies, for canning, or for curing for use in cocktails. If you are looking for pie cherries, and you know who you are, now’s the time! You’ve got maybe another week or two. Maybe.

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

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

Yay! Green beans! Seriously, can you remember a year when we had so many different crops come in so early? We were asking this very question this time last year, and yet this year’s crops are arriving even earlier! These green beans are from Magana Farms.

Golden raspberries from Gaia's Harmony Farm. Photo copyright 2014 by Zachary D. Lyons.

Salmon raspberries from Gaia’s Harmony Farm. Photo copyright 2014 by Zachary D. Lyons.

How about some organic salmon raspberries from Gaia’s Harmony Farm? They are delicious as they are beautiful, and they’re a nice compliment to Gaia’s amazing organic strawberries and red raspberries. And have you tried one of their chocolate-covered strawberries yet? Yummers!

Sprouting broccoli from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

Sprouting broccoli from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

This lovely sprouting broccoli from One Leaf Farm is wonderful on the grill, alongside some of their tender, young fava beans and whatever else you plan to grill. Just oil it down, grill until just tender, and hit it with a nice finishing salt and some freshly ground pepper. One Leaf also has some spectacular carrots this week — sweet and crunchy. You’ll need twice what you think you’ll need, cuz you’ll be eating them on the way home from the Market!

Fresh organic chickens from Stokesberry Sustainable Farm. Photo copyright 2014 by Zachary D. Lyons.

Fresh organic chickens from Stokesberry Sustainable Farm. Photo copyright 2014 by Zachary D. Lyons.

Nothing says Independence Day like a certified organic fresh chicken from Stokesberry Sustainable Farm on the barby with a can of beer up its bum. Or, butterfly it, marinate it, then grill it flat with a brick on top to make quick, delicious work of it.

Blueberries from Sidhu Farms. Photo copyright 2013 by Zachary D. Lyons.

Blueberries from Sidhu Farms. Photo copyright 2013 by Zachary D. Lyons.

Our friends at Sidhu Farms tell us they will have lots and lots of these wonderful blueberries today at your Ballard Farmers Market. See, they couldn’t pick them on Friday due to rain, so that means all to more for us today! Get a flat for blueberry cobbler, another for blueberry pancakes for camping, or for Saturday brunch after the 4th or for mixing with your oatmeal, and a third to freeze for winter. Freezing them is easy. Give them a quick wash, dry them thoroughly by dumping them on top of paper towels in a baking dish and rolling them around for a while, and then remove the paper towel and slide the baking dish into the freezer with the berries in a single layer. They’ll be frozen in 30-60 minutes. When they are, loosen them from the dish and pour them into a one-gallon freezer bag, then start the process over again with the next batch.

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 nuflours gluten-free bakery. Photo copyright 2013 by Zachary D. Lyons.

Looking for great sandwich bread, but you are allergic to gluten? Never fear! nuflours gluten-free bakery has you covered! This stuff is moist, chewing, slices well, and it is delicious. It will make you fall in love with bread all over again.

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

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

With July 4th just next Friday, whether you will be firing up the barby and watching the fireworks from your rooftop deck, or fleeing the big city in favor of camping in some peaceful forest, you’ll want some of these incredible pork chops from Olsen Farms for the grill. These are likely the best pork chops you have ever tasted — beautifully marbled and full of flavor. In fact, they are featured on the menus of restaurants all over town, like Le Petit Cochon on Fremont Avenue. Of course, they’ve got beef steakssausageshamburger meat and other goodies for the grill, too.

The Pete behind Pete's Perfect Toffee. Photo copyright 2013 by Zachary D. Lyons.

The Pete behind Pete’s Perfect Toffee. Photo copyright 2013 by Zachary D. Lyons.

Why is this guy smiling? Because this is Pete… the “Pete” behind Pete’s Perfect Toffee. He’s got a pretty sweet job, making toffeebrittle and fudge for all of us here at your Ballard Farmers Market. Stop by, try a sample or three, and then load up on the sweetness for this big holiday week!

Dylan Knutsen of Loki Fish doing quality control. Photo copyright 2014 by Zachary D. Lyons.

Dylan Knutson of Loki Fish doing quality control. Photo copyright 2014 by Zachary D. Lyons.

Don’t get too close to Loki Fish‘s Dylan Knutson while he’s doing “quality control” one of their new entrees, or you might lose a finger. The good folks at Loki tell us, “We’ll be debuting a new entree this Sunday at the Ballard Farmers Market: The Loki Special, featuring a fresh sockeye fillet, cucumber, mint and emmer salad, shallot vinaigrette dressing, and fennel yogurt sauce. Supplies will be limited, don’t sleep in!” (Hey Dylan, what that last bit a jab at me?!) Oh, and Loki has lots of fresh Alaskan KingCoho and Sockeye salmon right now, too!

Refillable bottles (left) from Wilridge Winery. Photo copyright 2013 by Zachary D. Lyons.

Refillable bottles (left) from Wilridge Winery. Photo copyright 2013 by Zachary D. Lyons.

Don’t forget to get a couple of bottles of wine from your friendly Madrona neighborhood winery, Wilridge Winery, for those parties next week. They offer great table wines in an economical 1.5 liter bottle, and best of all, they are refillable! Just bring the empties back next time and swap them for full ones.

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, April 20th: Farmers Market Dinner & Auction, and More Farmers Return!

April 19, 2014

auction

 

Tickets are on sale now for our Farmers Market Dinner & Live Auction to support our Fresh Bucks Program on May 13th in the Hotel Ballard Rooftop Pavilion! Chef Jason Stoneburner of neighboring Stoneburner Restaurant and his kitchen crew will expertly prepare a amazing menu built around fresh ingredients from your Ballard Farmers Market, and Jason T. Haynes, who many of you know from Alm Hill Gardenswill perform a live auction as only that good ole Kentucky boy can! All proceeds benefit our Fresh Bucks Program that extends the benefits of those on Food Stamps when they use them here at the market, as well as nutritional and cooking classes for kids. Buy tickets now, or simply make a donation, at Brown Paper Tickets. Looking for more details about Fresh Bucks, and the Farmers Market Dinner & Auction? Click here! (And if you’d like to post one of our posters in your business or office, or you just think it’s pretty, click on it to download it.)

Radishes from Stoney Plains Organic Farm. Photo copyright 2013 by Zachary D. Lyons.

Radishes from Stoney Plains Organic Farm. Photo copyright 2013 by Zachary D. Lyons.

Well, after a winter of Sundays dominated by either bad weather or Seahawks games, we welcome the fifth straight Sunday in a row of lovely spring weather at your Ballard Farmers Market. And with this gorgeousness comes more and more spring produce. Like more radishes from Stoney Plains Organic Farm! I have been going radish crazy for the last couple of weeks, after months living without them. And hey, maybe your Easter egg hunt got rained out yesterday, but today, you can enjoy some wonderful Easter egg radishes (top left of photo, above). Enjoy!

It's asparagus time again! Photo copyright 2011 by Zachary D. Lyons.

It’s asparagus time again! Photo copyright 2011 by Zachary D. Lyons.

And more asparagus! Yes, our friends at Magana Farms return today after their winter hiatus, meaning we now have three farms with asparagus at your Ballard Farmers Market. I suspect they may also bring with them some spring onions, too, if they are true to past history.

Fresh Herbs de Provence & Garlic-Parsley Chevre in new packaging from Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

Fresh Herbs de Provence & Garlic-Parsley Chevre in new packaging from Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

Twin Oaks Creamery from Chehalis returns today with all sorts of cow’s milk and goat’s milk deliciousness. You’ll find fresh, pasteurized, bottled cow’s milkfresh chevre (goat cheese), cheese curds (cow cheese), goat yogurtgoat feta and likely some aged raw milk cheeses. Woohoo!

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

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

Over-wintered cauliflower is in the house! Go Nash’s! It’s your birthday! Go Nash’s! It’s your birthday! (Sorry. Lost it a bit there.) This image is, in fact, cauliflower in the field at Nash’s Organic Produce. And when it’s made it through a tough winter, it is oh, so sweet now! They’ve also got a bunch of over-wintered leeks today, too. And I hear they are sending me a recipe to make some awesome soup with the two, so stay tuned.

Camelina oil from Ole World Oils. Photo copyright 2013 by Zachary D. Lyons.

Camelina oil from Ole World Oils. Photo copyright 2013 by Zachary D. Lyons.

Camelina oil is back today at your Ballard Farmers Market. Produced by Ole World Oils on their farm yonder in Ritzville, this is your local cooking oil. It has a very high smoke point (475 degrees), is high in beneficial omega-fatty acids, with a perfect 2:1 omega-3 to omega-6 ratio, and it is stable, so you don’t need to refrigerate it. It has a wonderful, nutty flavor great for both cooking and as a finishing oil. And I love tossing cauliflower in it and roasting it in a 425 degree oven until just fork tender. The flavors compliment each other well. And best of all, it is priced competitively with olive oil.

Early spring rhubarb from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Early spring rhubarb from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

There is still plenty of time to crank out your first rhubarb crumble of the season before the rest of the family shows up for Easter supper. Just grab some of this fresh rhubarb from Alm Hill Gardens today, and go home and get your crumble on! Just get here early, both because it will sell out, and because it will lower your stress level whilst making your holiday feast.

Freshly smoked ham from Sea Breeze Farm. Photo copyright 2013 by Zachary D. Lyons.

Freshly smoked ham from Sea Breeze Farm. Photo copyright 2013 by Zachary D. Lyons.

Looking for that last-minute Easter ham? Stop by Sea Breeze Farm! They will have plenty today… depending on your definition of “plenty.” Of course, if you are the slacker that rolls in after 2 p.m. today looking for it, you might find that our definition of plenty and yours are at odds. Oh, they will have some fresh lamb today, too!

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

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

When you think about Belgian ales, you think of monks, right? And besides making great beer, what else do Belgian monks do? That’s right! They practice Catholicism. And since this is Easter Sunday, it only follows that you should grab a bottle or three of this holy beverage from our newest vendor, and our first-ever brewery, Propolis Brewing, from Port Townsend. Using malted Washington grains and many local, seasonal ingredients to give each variety its unique flavor, this is the first brewery to qualify to sell at your Ballard Farmers Market, because we actually require all of our alcoholic beverage producers to use at least 95% Washington-grown ingredients. Enjoy!

Easter kugelhopf from Tall Grass Bakery. Photo copyright 2011 by Zachary D. Lyons.

Easter kugelhopf from Tall Grass Bakery. Photo copyright 2011 by Zachary D. Lyons.

This is Easter kugelhopf from Tall Grass Bakery. “This rich buttery flavored golden coffee cake with a rich, buttery flavor is named after the pan with which it is made-kugelhopf pan,” says iFood.tv on its list of the top 10 Easter breads. (Who knew?) It is a German specialty bread, and our friends at Tall Grass Bakery make it extra special. Plus, they will have some hot cross buns (#2 on the list. Kugelhopf is #1.) today, too, and maybe a few other surprises to round out your Easter festivities.

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.

Hey, kids (young and old)! Whidbey Island Ice Cream is back at your Ballard Farmers Market! Boy Howdy!!! 2013 was kind of a roller coaster for them, but they’ve settled into their new production facility, and it is time again to get our ice cream on, folks. I scream, you scream, we all scream for ice cream!

Easter fun from Olsen Farms. Photo copyright 2012 by Zachary D. Lyons.

Easter fun from Olsen Farms. Photo copyright 2012 by Zachary D. Lyons.

We’ll finish this week’s epistle — not a Papal epistle, but a farmers market epistle — with this lovely image of Easter’s past from our buddies at Olsen Farms. These are their Easter potato bunnies surrounded by Easter potato eggs. And if you need spuds still for today’s Easter feast, they’ve got those, too. As well as a bunch of freshly smoked hams!

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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