We hope you all had a pleasant Independence Day holiday. Now, it’s time to gear up for the real summer in Seattle — lots of warm, sunny days, a festival every three days, and a stunningly diverse rainbow of localiciousness at your Ballard Farmers Market. Indeed, this particular blog installment is about as colorful as any we’ve ever done. And yes, this is a photo of beefsteak tomatoes taken this year. I took it on Wednesday, in fact, at our sister Wallingford Farmers Market. These beauties are from Alm Hill Gardens.
Tiny’s Organic wins the award for first orchard with nectarines this summer! Like with so many other crops this year, these organic Honeyfire nectarines mark the earliest we have ever seen nectarines at your Ballard Farmers Market! So let’s review: it is the first Sunday in July, and we already have nectarines and beefsteak tomatoes. Woohoo!
Now that is a fish! Gene Panida, from Wilson Fish, is holding a whole, wild Washington troll-caught king salmon, and that is no small fish. Last week, they were selling them for a mere $11.99 per pound! If you are feeding an army, grab one of these gorgeous fish and pop it in your smoker. Yeah, baby!
And look! Green beans from Alvarez Organic Farms! Yup, green beans are flooding into your Ballard Farmers Market this week from several farms. Try doing a quick sauté on them, maybe with some bacon and some pearl onions, if you can find them. Or get pickling!
Do you love fresh salmon eggs? Then you are in luck! Loki Fish has fresh skeines of salmon eggs right now. They also have freshly cured ikura — that’s salted salmon eggs… in those little jars. Take a slice of Tall Grass Bakery baguette, a schmear of truffled fromage from Mt. Townsend Creamery, and top with a spoonful of ikura, and you have one serious bite of deliciousness!
Speaking of rainbows, how about this display from our friends at Boistfort Valley Farm. They returned full-time last week with lots of great veggies. Stop by for amazing lettuces, chard, radishes, fresh herbs, honey and more!
And I know I wrote of organic salmon raspberries from Gaia’s Harmony Farm just last week. But when I saw this spectacular checkerboard of berries on their tables at Wallingford Farmers Market this past Wednesday, I just had to share it.
This Treviso radicchio, from One Leaf Farm, is one of the most beautiful vegetables on earth, hands down. It is also one of my favorite vegetables. It is a chicory, so like all chicories, it tends to be bitter. But it has a sweetness to it, too. And when you cook it, those dramatic white cores of its leaves sweeten up a bit. There are many ways to enjoy it. Two of my favorites are grilling it and sautéing it with bacon. For grilling it, just cut it in half, lengthwise, oil it down, and plop it on the grill until wilted. It’s okay if it gets a little char. That adds depth to the flavor. Then finish it with a nice finishing salt, some fresh ground pepper, and a drizzle of balsamic vinegar. To sauté it, cut it up crosswise, with about one inch wide cuts. Use a good, smoking, salty bacon, like from Sea Breeze Farm, or a sweeter bacon, like Olsen Farms‘ jowl bacon, or the bacon ends and pieces from Skagit River Ranch. Chunk it up into smallish pieces and render out the fat over medium heat in a skillet, then drop in the Treviso with the bacon and fat, and toss together until the Treviso is just wilted. Salt and pepper to taste, and if the bacon hasn’t effectively sweetened it, add a drizzle of balsamic.
Talk about a rainbow, canned local albacore tuna from Fishing Vessel St. Jude comes in a plethora of flavors, each with its own colorful labels. And since it is the first Sunday of the month, St. Jude is here will all manner of yummy tuna, from canned to jerkied to fresh-frozen loins to smoked, and more! Stock up!
ACMA Mission Orchards has these juicy organic Robada apricots this week, as well as cherries, tomcot apricots, and probably some early peaches, too! Enjoy these early apricot varieties while you can, as they come and go so quickly.
How about some yellow crookneck, zucchini, sunburst and other wonderful summer squashes from Colinwood Farm? And don’t forget their awesome salad mix, their red, white & blue new potatoes, and even a few tomatoes!
Summer Run Farm always grows such gorgeous broccoli, don’t you think? To say nothing of (though I am going to anyway) those ginormous heads of lettuce and their adorable little dwarf sunflowers.
Summer is a great time of year to enjoy fresh goat cheese, or chevre, from Twin Oaks Creamery. it is sweet, refreshing and comes in a nice variety of flavors. Just grab your favorite bread and schmear some on it, or stuff some squash blossoms from Alvarez Organic Farms, and pan-fry them. And try chevre with beets! Boom!
Some hard cider from Finnriver Farm & Cidery will compliment any of those goat cheese dishes, or just about anything else at the Market today. Try them out, find the ones you like, and get some tips for pairing it from them today!
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.