Sunday, February 10th: Sweets for the Sweet, And Then Some!

Red and berry wines from Lopez Island Vineyards & Winery. Photo copyright 2012 by Zachary D. Lyons.

Hey, kids! It is time for the greatest of all Hallmark holidays, but don’t think that using the fact that a greeting card company created it is going to get you off the hook if you fail to be at your charming best this coming Thursday. I recommend that you go simple, yet go large, and by all means, go local! Here’s a recipe for a perfect Valentine’s Day dinner for two you can make at home, courtesy of your Ballard Farmers Market. Start out with a nice bottle wine or two from Lopez Island Vineyards & Winery. They have a great selection of award winning white, red and berry dessert wines.

Beautiful, non-toxic candles from Ascents Candles. Photo copyright 2012 by Zachary D. Lyons.

Next step: light some of these beautiful, non-toxic candles from Ascents Candles. Made right here in Ballard, they are made using ingredients that will not, well, kill you. And they come in a wonderful variety of scents made from natural essential oils. Find the one that will set the mood you are aiming for!

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

Next, break out that oyster knife and get shucking! Yes, you need some of Hama Hama Oyster Company’s live, wild-crafted oysters. They are delicious. They are an aphrodisiac. And they contain lots of zinc, so they will help you fend off the various plagues circulating around here right now!

Fresh tulips from Alm Hill Gardens. Photo copyright 2011 by Zachary D. Lyons.

Oh, and you’d better have a stunning bouquet of fresh-cut tulips from Alm Hill Gardens, or all bets are off! I know. You’re thinking, if I get them Sunday, they’ll be done by Thursday. Nope. Alm Hill cut them late Saturday, when they were still a day or so out from blooming. That means that come Thursday, they will be in full, spectacular bloom! As will you… And what the heck. Stack the deck a little. Get two bouquets. One for tonight, and one for Thursday. See, now you’re a genius! (You can thank me later.)

Fresh goat cheese from Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

Okay, it’s time for a little fresh goat cheese from our newest farm, Twin Oaks Creamery. They have it plain or in any number of delicious flavors you will love. And what is sexier than fresh goat cheese, eh? Well, aside from those oyster, that is.

Baguettes from Tall Grass Bakery. Photo copyright 2010 by Zachary D. Lyons.

Don’t forget a nice loaf of artisan bread from Tall Grass Bakery on which to spread that fresh goat cheese. I think these amazing baguettes are the best vehicle for delivering said cheese to your kisser. That said, it probably won’t last until Thursday, for one of two reasons. You’ll either eat it too fast, or it’ll dry out. Solution? Eat one with some cheese tonight, and get another one fresh on Thursday straight from the bakery on 24th. They bake them all day long!

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

Now that you’ve got things warmed up, how about a delicious steak dinner, featuring steaks from Skagit River Ranch. They’ve got all different delicious cuts of grass-finished, pasture-raised beef, from New Yorks to fillets to ribeyes, and more. And since Thursday’s forecast looks lovely, you can dust off the grill and cook ‘em up right — over fire!

Sweet potatoes from Lyall Farms. Photo copyright 2012 by Zachary D. Lyons.

A perfect accompaniment to your perfectly grilled steaks will be some of these sweet potatoes from Lyall Farms. Sweets for the sweet, as it were. And these sweets are awesome! Roast them whole in the oven, or cut them up and roast them under high heat with olive oil and salt, and they will soften and crisp up and be, well, awesome-er. Or you could go Oaxacan on them, and steam them, then mash them with garlic, chipotles and adobe sauce.

Brussels sprouts from Nash’s Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

As your other accompaniment, I recommend these Brussels sprouts from Nash’s Organic Produce. Cut them in half, and then pan-roast them with bacon and shallots. Start with the bacon and shallots, rendering out and browning the former while you sweat and brown the latter. Then toss in your sprouts, letting them get browned in all that bacon-shallot deliciousness. When the sprouts get bright green and just start to get a bit tender, deglaze the pan with some white wine. As the wine cooks down, it also will loosen all the tasty brown bits stuck to the pan, and they will soak into and coat your sprouts. Salt and pepper to taste, and BOOM! You have just blown your sweetie away.

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

Of course, that means you will need bacon. To the end, head on over to Sea Breeze Farm and load up on some of their amazing, freshly-smoked bacon from their own forest-raised pigs out on Vashon Island. And don’t fear Farmer George while you are there. His bark is worse than his bite… most of the time!

D’Anjou Pears from Martin Family Orchards. Photo copyright 2012 by Zachary D. Lyons.

For a sexy dessert, how about something with these D’Anjou pears from Martin Family Orchards? You could wine-poach them, or you could bake them. Hmm. You could stuff them with some goat cheese, I suppose. Get creative. The fact that you tried something different will make as big an impression as anything else during your romantic dinner. Besides, you will have a backup plan, right?

Chocolates from Trevani Truffles. Photo copyright 2013 by Zachary D. Lyons.

Just in case… or just because, you should load up on these stunningly decadent confections from Trevani Truffles. Made by hand using many local ingredients, these artisan chocolates are truly spectacular, and if you don’t hit a home run with these, that nut was not for cracking! So have fun with it, and here’s hoping you have a lovely evening.

Please remember bring your own bags every Sunday, as Seattle’s single-use plastic bag ban is now in effect. Also, please take note of our new green composting and blue recycling waste receptacles throughout your Ballard Farmers Market, and please make an effort to use them correctly. Each container has what’s okay to put in it pictured right on the lid. Please do not put the wrong materials in, because that drives up the cost of recycling and composting, and it can result in the entire container being sent instead to a landfill. Your understanding and cooperation are appreciated.

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

Sunday, December 23rd: Happy & Merry, All! Everything You Need For A Special, Local Holiday Is Right Here!

Hams for the holidays from Olsen Farms. Photo copyright 2012 by Zachary D. Lyons.

This is it, good folk of the People’s Republic of Ballard! This is the last call before Christmas for local beauty and deliciousness from your Ballard Farmers Market. You have but five hours left today to load up on everything you need from wine to smoked salmon to festive breads to broccoli to jam, cheese, butter and milk! Everything from candles for your table to wreathes for your door, from a shaving kit for dad to a gold pendant for mom, from handcrafted clothing to handcrafted woodwork to handcrafted cups and bowls, and so much more! Make this the most special of most special times of year. Bring home everything you need for the holidays direct from the local folks that produced it, and celebrate with the highest quality, most beautiful, tastiest wonderfulness to be found anywhere, all while investing in local businesses, local production and local jobs. Talk about gifts that keep on giving!

You’ll need a centerpiece for your holiday dinner table, don’t forget. No, I’m not talking about flowers. I’m talking about roast beast. Like these gorgeous hams from Olsen Farms. They’ve also got some primo tenderloin roasts, prime rib roasts and pork loin roasts, as well as every kind of potato you’d ever need to pair with it. Just remember, you can’t expect the Grinch to carve the beast for Cindy Lou Who if you’ve forgotten to bring the beast home in the first place!

Shiitake mushrooms from Sno-Valley Mushrooms. Photo copyright 2012 by Zachary D. Lyons.

Have you met the newest farm at your Ballard Farmers Market yet? Sno-Valley Mushrooms is based in Duvall, and they grow lion’s mane, blue oyster and these shiitake mushrooms. I enjoyed some this past week, and they are delish. We’ve been waiting for cultivated mushrooms for years, and they are finally here. So add some mushrooms to that holiday feast, baby!

Parsnips from Nash’s Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

Parsnips are a holiday must, and this stack of them from Nash’s Organic Produce is also just plain awesome. How’s about a parsnip, potato and celery root mash? Maybe some parsnip and celery root soup? Ooh, I know. Gather up a whole bunch of roots, from parsnips to sunchokes to rutabagas to carrots to turnips and more, toss them with some olive oil, salt and pepper, and roast them in a nice, hot oven until tender and caramelized.

Red mustard greens from Children’s Garden. Photo copyright 2012 by Zachary D. Lyons.

Yes, there still remain some lovely greens at your Ballard Farmers Market. These gorgeous red mustard greens are from Children’s Garden. They make for a nice, spicy salad, and they’re great just lightly sautéed with a little garlic, just until their wilted. Yummers! And Children’s should have a few more holiday wreathes today, too.

Martini Stix and pickled peppers from Purdy Pickle. Photo copyright 2012 by Zachary D. Lyons.

Purdy Pickle has added a few new items to its picklicious lineup, just in time for the holidaze! They’ve got Martini Stix (pickled carrot sticks with capers), pickled peppers and mixed pickles. Plus, they have a huge variety of other pickled things to add to your table, or your favorite cocktail, all made from fresh, local ingredients from many of the farms you know and love at your Ballard Farmers Market.

Sweet potatoes from Lyall Farms. Photo copyright 2012 by Zachary D. Lyons.

Mmm. Nothing like sweet potatoes on the holiday menu, eh? And our own Lyall Farms is the only farm in Washington bringing sweet potatoes to farmers markets here in Seattle. So stock up, and roast them, mash them, candy them… do that voodoo that you do with them. You can thank me later!

Wild Yellowfoot chanterelle mushrooms from Foraged & Found Edibles. Photo copyright 2012 by Zachary D. Lyons.

Some lovely wild Yellowfoot chanterelle mushrooms from Foraged & Found Edibles provide a lovely accent to a nice beef roast or some salmon. And ’tis the season for them right now. They are gorgeous, clean and delicious! Sauté them in a little butter, and you’re good to go.

Hard ciders and berry wines from Rockridge Orchards. Photo copyright 2012 by Zachary D. Lyons.

Don’t forget some liquid love in the form of hard ciders and berry wines from Rockridge Orchards. You don’t want to be the one showing up empty handed to the party, do you? You do want your feast accented by the right beverage, don’t you? And never fear. Rockridge has the kiddie table covered, too, with great sweet ciders by the half gallon jug.

Prairie Spy apples from Booth Canyon Orchards. Photo copyright 2012 by Zachary D. Lyons.

Whether for crunching or cooking, Booth Canyon Orchards has an apple for you. They grow an amazing selection of heirloom apples, many of which are sought out far and wide by their longtime loyal customers. Like these Prairie Spy apples, or Macoun apples that’ll transport you back to an ancient orchard in the Mid-Hudson Valley.

Winter squash from Stoney Plains Organic Farm. Photo copyright 2012 by Zachary D. Lyons.

Winter squash from Stoney Plains Organic Farm will certainly help round out that feast. Can’t you just smell it roasting in the oven right now, filling your kitchen with its sweet aromas. Whether your goal is soup, pies, mashed, roasted or sautéed, Stoney Plains has an edible gourd with your name on it!

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

This is the last week until sometime next summer that you will find Boistfort Valley Farm at your Ballard Farmers Market. Make sure you stop by and load up on deliciousness like these stunning rutabagas, some greens, maybe even some kohlrabi or garlic, and thank them for another great year!

Please remember bring your own bags every Sunday, as Seattle’s single-use plastic bag ban is now in effect. Also, please take note of our new green composting and blue recycling waste receptacles throughout your Ballard Farmers Market, and please make an effort to use them correctly. Each container has what’s okay to put in it pictured right on the lid. Please do not put the wrong materials in, because that drives up the cost of recycling and composting, and it can result in the entire container being sent instead to a landfill. Your understanding and cooperation are appreciated.

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

Saturday, October 28th: A Tribute To Essential Fall Crops!

Winter Luxury pumpkins from One Leaf Farm. Photo copyright 2012 by Zachary D. Lyons.

Hey, kids. It’s pumpkin pie season. And you can’t get much better for pie making than these Winter Luxury pumpkins from One Leaf Farm. They are not only beautiful, they are delicious! Indeed, they are aptly named. Stop by One Leaf for a couple of these cool looking gourds, and perhaps some lovely radicchio, too.

Sweet potatoes from Lyall Farms. Photo copyright 2012 by Zachary D. Lyons.

Nothing like sweet potatoes fresh out of the oven on a cool, fall night. They fill you with warmth while stoking your energy and pleasing your palate. And while they are a perfect side dish to so many proteins, try adding them to a simple or downright busy root roast. I love cutting them up and roasting them with parsnips, or with beets, carrots, parsnips and sunchokes. Or you can mash them with garlic, some chipotles in adobo sauce, and a touch of maple syrup. Yeah, baby. These Beauregard (left) and O’Henry sweet potatoes (above) are from Lyall Farms.

Golden Nugget squash from Stoney Plains Organic Farm. Photo copyright 2012 by Zachary D. Lyons.

These Golden Nugget winter squash from Stoney Plains Organic Farm have a sweet flesh with a wonderfully smooth texture that’ll just make you purr. And isn’t that what you want from fall foods? It’s cold. It’s wet. It’s dark. Give us comfort food! This is comfort food.

Yellow storage onions from Nature’s Last Stand. Photo copyright 2012 by Zachary D. Lyons.

What doesn’t call for onions in the recipe this time of year. And while the onslaught of October rains may quickly be making our record warm and dry stretch this summer a distant memory, the truth is that that weather made for an epic onion harvest. They loved the sun, and then they were able to dry and cure without getting wet and moldy. That means we’ve got more storage onions, like these yellow onions from Nature’s Last Stand, than we’ve had in years at your Ballard Farmers Market. Enjoy!

Celery from Nash’s Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

This also seems to be a stellar year for celery, too. It is bigger, crunchier, even sweeter than in years past. And again, every recipe seems to call for it, from roasts to soups to stuffings. Nash’s Organic Produce has some lovely celery right now at your Ballard Farmers Market.

Viking purple potatoes from Olsen Farms. Photo copyright 2011 by Zachary D. Lyons.

These Viking Purple potatoes from Olsen Farms are one of my favorites, and not just because they are gorgeous and have a really cool, Ballard-friendly kind of name. They have this amazingly fluffy, snow-white flesh when they are steamed that just begs for a big dollop of your favorite butter. Mmm.

Shallots from Summer Run Farm. Photo copyright 2012 by Zachary D. Lyons.

Shallots also find their way into many a fall recipe. One of my faves is to caramelize them in the same pan with some nice chunky bacon, then toss in some Brussels sprouts, and cook them until they just start to get tender. Then deglaze the pan with some white wine, which will finish cooking the sprouts while it reduces. The shallots above are from Summer Run Farm.

Purple Goddess pears from Jerzy Boyz. Photo copyright 2012 by Zachary D. Lyons.

Fall is an excellent time to enjoy pears, like these Purple Goddess pears from Jerzy Boyz. So great in salads, baked, in pies and tarts, or just on their own, eaten right off the core. Right now, there is a great selection of pears at your Ballard Farmers Market, so do enjoy them while you can!

Carrots from Gaia’s Natural Goods. Photo copyright 2012 by Zachary D. Lyons.

Let us not forget the formidable carrot, whose own ubiquitous presence can be found on almost any fall recipe page. Carrots are sweeter this time of year, due to cooler whether, making them great for any application, or just plain munching on their own. The lovely specimens (above) are from Gaia’s Natural Goods.

Spanish red garlic from Jarvis Family Garlic Farm. Photo copyright 2012 by Zachary D. Lyons.

And perhaps no ingredient from your Ballard Farmers Market is more called for in your fall cooking than garlic, and lucky for us, Jarvis Family Garlic Farm from out of Sequim joined us this year with a bunch of amazing heirloom varieties of garlic for you to enjoy. After all. there is no such thing as too much garlic!

Fresh cranberries from Bloom Creek Cranberry Farm. Photo copyright 2011 by Zachary D. Lyons.

Let’s finish off this week’s installment with one of the most quintessentially fall crops — cranberries. Bloom Creek Cranberry Farm returned last week with their gorgeous cranberries, so there’s no excuse for you not to bring fresh cranberry sauce with you to grandma’s house on Thanksgiving, is there?

Finally, another reminder to please bring your own bags every Sunday, as Seattle’s single-use plastic bag ban is now in effect. Also, please take note of our new green composting and blue recycling waste receptacles throughout your Ballard Farmers Market, and please make an effort to use them correctly. Each container has what’s okay to put in it pictured right on the lid. Please do not put the wrong materials in, because that drives up the cost of recycling and composting, and it can result in the entire container being sent instead to a landfill. Your understanding and cooperation are appreciated.

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

Sunday, September 9th: Sweet Potatoes, Winter Squash, Black-Eyed Susans, Saffron Corms & Some Folks Taking A Break After Today’s Market, So Stock Up!

Black-eyed Susans from Pa Garden. Photo copyright 2012 by Zachary D. Lyons.

I don’t usually start off with flowers in my weekly blog posts, but I also don’t usually have a photo of these stunning black-eyed susans from Pa Garden. They just scream September, don’t they? You know, ever since I first began working with farmers markets like a century ago — okay, it was 1991, but still… — I have come to recognize that our seasons are color-coded. And at no time of year is this more evident than right now, as we begin our shift from summer to fall crops. Think about that as you continue on reading this week’s epistle, and enjoy it in all its splendor as you walk through your Ballard Farmers Market today. Because we have now entered the highest of the high season — September is peak season for local produce, and at no other time of year will you find more different crops on our farmers’ tables than right now!

Sweet potatoes from Lyall Farms. Photo copyright 2012 by Zachary D. Lyons.

Look, kids! It’s sweet potatoes from Lyall Farms at your Ballard Farmers Market. Yeah, baby! Sweet, nutritious tuberous deliciousness! And an early taste of fall. Only one local farm grows sweet potatoes to sell at Ballard Farmers Market. Most in Seattle come from far, far away. Enjoy these. They are wonderful!

Fresh, Washington coastal red king salmon from Wilson Fish. Photo copyright 2011 by Zachary D. Lyons.

Right now is also peak season for fresh king salmon from Wilson Fish. Why? Because right now, the salmon are beginning to swim from the Washington coast, where they’ve been fattening themselves up for months now, through the Strait of Juan de Fuca, and into the Frasier River, where they will make one of the longest journeys of any fish on earth, deep into Canada to eventually spawn until they die. See, once they leave the ocean and enter the River, they stop eating, so they need to have stored a lot of fat up before they start that journey. Add to that that we are seeing big returns of four and five year kings this year, and the result is fish that are much larger and loaded with flavorful fat, making them the best of the year. And add to that that the Washington coastal salmon season ends in just a couple of weeks, and the answer is that now is the time to enjoy incredible, local salmon!

Saffron corms from Phocas Farms. Photo courtesy Phocas Farms.

“This will be the second of three, possibly four, Market Sundays at which I’ll have saffron corms available for purchase,” says Jim Robinson of Phocas Farms. They are sustainably grown with OMRI approved nutrients in an herbicide and pesticide free environment. Many know Phocas Farms for their spectacular collection of succulents, and some know them for the saffron they produce in Port Angeles. The problem lately is that they are a victim of their own success, having all of their saffron harvest pre-sold to many of Seattle’s top chefs. That means, if you want some of Jim’s saffron, your best bet is to get some of these saffron corms today and grow it yourself! (For more information about saffron cultivation, visit SaffronBulbs.com.)

Varnish clams from Hama Hama Oyster Company. Photo copyright 2012 by Zachary D. Lyons.

These little clams are affectionately called varnish clams by the good folks of Hama Hama Oyster Company because of the color of their shells. They are tasty, and you should eat as many of them as you can, because in reality, they are an invasive species brought here from the East Coast many years ago. So, you’ll actually being doing yourself and Hama Hama a favor by gorging yourself on them! (Don’t you just love mixing virtue with gluttony?)

Winter squash from Stoney Plains Organic Farm. Photo copyright 2012 by Zachary D. Lyons.

Speaking of an early taste of fall, how’s about winter squash from Stoney Plains Organic Farm? Yuppers, they’ve got it already. Deeply sweet with a divine texture, you gotta love ‘em. And keep in mind that they store really well, so even if you are not quite in the mood for it now, get some for later. Because we’ve only got four more weeks left in the season for your Ballard Farmers Market. Just store them in a cool, dark, dry place, and be sure to let the stems fully dry out without molding, and whatever you do, don’t remove the stem!

Award-winning jersey cow yogurt from Silver Springs Creamery. Photo copyright 2011 by Zachary D. Lyons.

The good news is that this is the best yogurt in America. This jersey cow yogurt from Silver Springs Creamery is rich and creamery and absolutely amazing, and it won Best Yogurt at the 2010 American Cheese Society Awards. Their jersey cow milk and goat milk, yogurt and cheese are great as well. The bad news is that this will be their last week at your Ballard Farmers Market for a while, as Farmer Eric is taking a bit of a rest break, due to doctors orders. So, stock up on yogurt and cheese today, as it keeps, and get your last fix of their milk for a while.

Peppers from Colinwood Farms. Photo copyright 2012 by Zachary D. Lyons.

Speaking of rocking the fall colors, how’s about these peppers from Colinwood Farms. They’re on fi-wuh, as Elmer Fudd would say. These babies vary in intensity, so do as questions, so you’ll get what you’re looking for. I am loving grill-roasting peppers right now. Their sweet meatiness combined with the grill’s smokiness are simply delicious.

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

Celery seems so un-sexy, especially amidst all this magnificent late summer color, but fall is a season that begs for good celery — for making soups, roasts, salads, stuffings and more. And no one grows better celery than Boistfort Valley Farm. Seriously, if you’ve only ever experienced celery from the Big Box stores, you are in for a real treat. This celery is fresher, sweeter, tastier and more nutritious. I know. You’ve been hearing all that anti-organic propaganda lately saying it is no more nutritious than conventionally-grown produce, right, and that it still has pesticide residues. Well, perhaps someone should have suggested that the folks down in Palo Alto at Stanford University take the time to actually compare conventionally-grown crops, and large-scale organic crops, for that matter, to freshly-harvested local crops at farmers market. Because the reality is that the crop diversity, care for the soil and the fact that crops are harvested usually within 24 hours of coming to market makes the crops on the tables of the small, local, family farms at your Ballard Farmers Market more nutritious. The better the soil, the better the crop variety, and the fresher it is, the more nutrients are packed in them. Just sayin’.

Lobster mushrooms from Foraged & Found Edibles. Photo copyright 2012 by Zachary D. Lyons.

Now, there’s some fall color, eh? Wild lobster mushrooms from Foraged & Found Edibles! These dense, earthy mushrooms are incredibly flavorful, easy to work with, and make for an excellent accompaniment to meat, fish, pasta and more. And we are blessed with an extra early, long season for them this year, so enjoy!

Julianna from Ascents Candles. Photo copyright 2009 by Zachary D. Lyons.

If you are looking for non-toxic candles made from natural, essential oils, you must check out our own Ascents Candles at your Ballard Farmers Market. Think about it. You are likely burning candles in your home, right? But most candles are made from materials that, when burned, release toxic gases into the air… meaning into your house. I’m thinking you probably don’t want to be doing that, right? Solution: get your candles from Ascents Candles. Simple. Except that Julianna is about to take a month-long break from the Market after today. So stock up! You’ll find lots of great prices today, too!

Cucumbers from Full Circle Farm. Photo copyright 2012 by Zachary D. Lyons.

Look! Even the cucumbers are getting in on the colorful action today! Just take a gander at this collection of the fruity vegetables from Full Circle Farm. From slicers to lemon cukes to picklers, they’ve got a cucumber for every occasion, and I’m not even sure what that means.

Sunrise apples from Jerzy Boyz. Photo copyright 2012 by Zachary D. Lyons.

Another sure sign of the waning days of summer is the return of Jerzy Boyz with their gorgeous organic orchard fruit, like these sunrise apples. They grow a number of heirloom varieties not grown by any other orchardist at your Ballard Farmers Market, from peaches to apples to pears. Stop by, welcome them back, try a sample or two and pick up some fruit for the week!

Finally, another reminder to please bring your own bags today, and every Sunday, as Seattle’s single-use plastic bag ban is now in effect. Also, please take note of our new green composting and blue recycling waste receptacles throughout your Ballard Farmers Market, and please make an effort to use them correctly. Each container has what’s okay to put in it pictured right on the lid. Please do not put the wrong materials in, because that drives up the cost of recycling and composting, and it can result in the entire container being sent instead to a landfill. Your understanding and cooperation are appreciated.

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