Posts Tagged ‘wine’

Midweek Update For Wednesday, October 29th: Artichokes, Fall Flowers, Local Wine, Cippolini Onions, Kirsop Farm & More!

October 29, 2014
Artichokes from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Artichokes from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

It’s time for your mid-week teaser! Here is some food for thought — literally — to fire you up for this weekend’s trip to your Ballard Farmers Market. These are some gorgeous artichokes from Growing Things Farm, don’t you think? And they are just waiting for you to use them in your favorite recipes. And though you cannot really tell from this photo, these babies are nice and large.

Red Delicious apples from Martin Family Orchards at Ballard Farmers Market. Copyright Zachary D. Lyons.

Red Delicious apples from Martin Family Orchards at Ballard Farmers Market. Copyright Zachary D. Lyons.

It’s gotten so many people disregard the humble red delicious apple in favor of exotic or classic heirlooms, or because they just seem mundane and boring. And while modern red delicious apples that are bred for storage and appearance — the ones you get at the Big Box store or with school lunches — have been accurately described as “akin to old potatoes when they come out of long storage” by a former Washington State Director of Agriculture, these red delicious apples from Martin Family Orchards are not those red delicious apples. These are, in fact, an older variety of them that hasn’t been bred black and flavorless, but instead is one of the finest eating apples you will ever encounter, because Martin brings them to Market fresh from harvest, when they’re at their peak of flavor and crispness. These are the red delicious apples that earned them their name in the first place!

Maggie and pup Lola inspecting the Madeleine Angevine grapes at LIV (Lopez Island Vineyards). Photo courtesy LIV.

Maggie and pup Lola inspecting the Madeleine Angevine grapes at LIV (Lopez Island Vineyards). Photo courtesy LIV.

The harvest and crush are in full swing at vineyards and wineries all over Washington right now, and that includes LIV (a.k.a., Lopez Island Vineyards & Winery). Here, Maggie and farm dog Lola are inspecting some of this year’s Madeleine Angevine grapes on their Lopez Island vineyards. These are the grapes responsible for their most award-winning wine. Stop by for a sample at your Ballard Farmers Market!

Fall dahlia bouquet at Mee Garden at Ballard Farmers Market. Copyright Zachary D. Lyons.

Fall dahlia bouquet at Mee Garden at Ballard Farmers Market. Copyright Zachary D. Lyons.

It seems our amazing, endless summer of 2014 has truly come to an end, though we continue to be blessed with lovely Sundays, as the weather gods love them so Ballard Farmers Market as much as you and I do. Still, we can continue to bring home summer sunshine in the form of these spectacular flowers from Mee Garden until they receive their first frost in the Lower Snoqualmie Valley. So stop by for a beautiful bouquet this week!

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

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

Cipollini onions from One Leaf Farm cook down and caramelize wonderfully, making them brilliant for adding deep, rich onion flavor to soups, sauces and sides, or just as a simple garnish. Try them with one of their winter squash! One Leaf also has other great storage onions now, as well as shallots.

Beets from Kirsop Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Beets from Kirsop Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

This Sunday, we welcome a new farm to the vendor ranks here at your Ballard Farmers Market, but Kirsop Farm is by no means a new farm. In fact, they’ve been around for almost 20 years! We’ve enjoyed their stunning organic produce at both Wallingford and Madrona Farmers Markets for the last two years, and they’ve played a starring role at the Olympia Farmers Market going back to the 1990s. Based in Tumwater, Kirsop Farm is one of those farms, like Boistfort Valley Farm, to which many other farms in Washington look up. Their displays are magnificent, and their produce superb. And for an example of both, just take a gander at the beets in the photo above.

Sunday, August 31st: Ginormous Juicy Melons, Adorable Summer Squash, Charming Cherry Tomatoes, Glorious Gala Apples & Saying Sayonara To Succulents… For Now, Anyway.

August 30, 2014
Succulents in late summer light from Phocas Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Succulents in late summer light from Phocas Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Hey kids! September begins… tomorrow! And that means our buddy, Jimmy, from Phocas Farms, has to retire to his farm in Port Angeles to tend to his saffron crop, which is beginning to spring to life now. So today is your last chance until early next year to stock up on succulents and saffron corms to plant in your own yard. Stop by today, get what you need, and wish Jimmy a happy fall and a bountiful saffron harvest!

Ginormous melons from Lyall Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Ginormous melons from Lyall Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Lyall Farms has lots of these ginormous, delicious, juicy melons right now at  your Ballard Farmers Market. They grow all different kinds of melons, some all too familiar, and others downright strange. But they are all great and just waiting to make a mess out of your best shirt!

A rainbow of carrots from Oxbow Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

A rainbow of carrots from Oxbow Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Oxbow Farm is rocking the carrots right now, in a rainbow of colors. They’ve got ‘em white, orange and purple at present, each with their own particular levels of sweetness, some suited best for roasting, while others are best raw. So stop by and get your carrot on now! And if you want to learn more about carrots than you ever thought there was to know about them, check out the World Carrot Museum online, where you’ll learn, for instance, that orange is a relatively new color for carrots.

Late summer strawberries from Sidhu Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Late summer strawberries from Sidhu Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Sidhu Farms has a fresh crop of late summer strawberries for you today at your Ballard Farmers Market. Gorgeous, aren’t they? These are from a class of strawberry varieties known as “ever-bearing,” which means they will keep producing blooms and fruit until it gets too cold and dark to do so. Spring varieties are known as “June-bearing,” which means they are naturally genetically preset to bloom and produce fruit for only a specific period of time, usually 10-14 days in and around June, after which they go dormant again until next year. See, aren’t you glad you tuned in to your Ballard Farmers Market blog this week?

Baby summer squash from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Baby summer squash from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Meet baby squash, little summer squash that are so sweet and so beautiful, and the perfect size for sautéing whole. See, Growing Things Farm sorts their summer squash by size — baby, toddler, adolescent… even tiny ones with full blossoms attached — so that you can get the perfect ones for your special meal… which ends up being every meal, when you eat them!

Gala apples from Martin Family Orchards at Ballard Farmers Market. Copyright Zachary D. Lyons.

Gala apples from Martin Family Orchards at Ballard Farmers Market. Copyright Zachary D. Lyons.

These are Gala apples from Martin Family Orchards, just in time for packing in the kiddies lunch bags. (Yikes! Tomorrow is September!) 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.

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

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

It’s celery season, good people of Ballard! Wait, what? Celery season, you ask? I get it. You still get your celery at the Big Box store, and they have it all year-round. But that celery cannot hold a candle to this celery from Boistfort Valley FarmThis celery is fresh, firm, crisp and, believe it or not, sweet. Yes, sweet. That’s because of its freshness and how it is grown. See, the celery you are getting from the Big Box store was harvested a week or two ago and shipped here from thousands of miles away. This celery was harvested yesterday afternoon in Thurston County. If you have never had farm-fresh celery, you owe it to yourself to try some today. You will never look at Big Box celery the same again!

Early Italian prunes from Magana Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Early Italian prunes from Magana Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

I heart Italian prunes. Yes, prunes. Not plums. These are early Italian prunes from Magana Farms. Prunes are a free-stone stone fruit, meaning they release easily from their pit. They have a denser, sweeter flesh than plums, which are not free-stone, and they take well to cooking and drying, though I love them fresh, too. Of course, the Corporate Agribusiness Yahoos at the California Prune Board would have you believe that these are plums. Why? Because they are about marketing, not about food, and they worry that “prune” is too closely associated with keeping ones bowels regular. And I won’t lie to you… they will do just that. But that should not be a reason to rename them. I mean, why are we so afraid of stuff that is good for us, to the extent we will avoid it even though it is also delicious? How stupid have we become? Well, if you go ask Sam at Pasteria Lucchese what he thinks, he will tell you that he and his fellow Italians are still proud to call these what they really are: prunes! Celebrate them! Eat them! Sauce them! Syrup them! Dry them! Just don’t call them plums!

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

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

Another true love of Italians everywhere (and especially in Italy, for some reason) are fresh artichokes. They steam them. They grill them. They toss them with pasta, make them into soup, put them on pizza. They are crazy for them! If you are, too, now is your time. Get thee to Nash’s Organic Produce with all due haste and enjoy these beautiful artichokes today!

Cherry tomatoes from Gaia's Harmony Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Cherry tomatoes from Gaia’s Harmony Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Gaia’s Harmony Farm has lots and lots of these spectacular cherry tomatoes today! But wait, don’t they just sell berries and juice, you ask? Nope. So come get you some of these wonderful, organic cherry tomatoes today at your Ballard Farmers Market!

Artisan breads from Tall Grass Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Artisan breads from Tall Grass Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Nothing like a nice, chewy loaf of crusty artisan bread from Tall Grass Bakery to make your meal complete. From pain au levain, a lovely, sour loaf made with whole wheat, to hominy, made with, um, hominy, to their just plain comforting oat and honey bread, Tall Grass has set the standard for great bread in Seattle since their humble beginning with our market organization almost 20 years ago.

These organic estate wines come from Wilridge Winery in Madrona. Copyright Zachary D. Lyons.

These organic estate wines come from Wilridge Winery in Madrona. Copyright Zachary D. Lyons.

Don’t forget a nice bottle of wine from Seattle’s original winery: Wilridge. These bottles, above, in fact, are their estate wines, made from grapes they grow themselves in the tiny Naches Heights appellation, just west of Yakima in the foothills of the eastern slope of the Cascade Mountains. Stop by their tent for a sample today, then grab a bottle of Washington winemaking history from right here in Seattle to enjoy tonight!

A bee enjoying a sunflower from The Old Farmer at Ballard Farmers Market. Copyright Zachary D. Lyons.

A bee enjoying a sunflower from The Old Farmer at Ballard Farmers Market. Copyright Zachary D. Lyons.

Let us finish this week’s epistle with this image of a happy little honey bee on freshly cut sunflowers from The Old Farmer, just across the isle from Oxbow Farm at your Ballard Farmers Market. Ballard is home to lots of honey bees, many of which reside atop restaurants like Bastille. And on Sundays, they get to enjoy the wonders of the Market just like you do!

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

May 17, 2014
Huge heads of lettuce from Summer Run Farm. Photo copyright 2013 by Zachary D. Lyons.

Huge heads of lettuce from Summer Run Farm. Photo copyright 2013 by Zachary D. Lyons.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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


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