Posts Tagged ‘winter squash’

Sunday, October 12th: Hawaiian Apples, Ozette Potatoes, Wildflower Honey, Heirloom Pears & More!

October 11, 2014
Hawaiian apples from Tiny's Organic Produce at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Hawaiian apples from Tiny’s Organic at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Hundreds of varieties of apples grown here in Washington. But for some reason, I always get a kick out of when these Hawaiian apples from Tiny’s Organic arrive each fall. I mean, it’s fall! Not exactly Hawaiian weather around here. All those old English and New York varieties make more sense to me. But hey, if we’ve learned anything in this state, it is: if it grows, someone will grow it. So give them a try. They are crisp, firm and sweet… a good eating apple! (And don’t forget to check our Wednesday post for even more info about today’s Market.)

Celery and celeriac (celery root) from Boistfort Valley Farm at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Celery and celeriac (celery root) from Boistfort Valley Farm at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Celery root and celery from Boistfort Valley Farm. Yes, they are different beasts, though they are closely related and similarly flavored. Celery root, also known as celeriac, is not actually just the root of common celery. It is actually bred specifically for its root. See, while celery is rather fibrous and crunchy raw, and holds up in cooking, celery root will get nice and soft, making it great for soups, purees, mashes and broths. And you’ll need plenty of both for your favorite fall recipes.

Ozette potatoes from Alvarez Organic Farms at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Ozette potatoes from Alvarez Organic Farms at your Ballard Farmers Market. Copyright Zachary D. Lyons.

The Ozette potato is the closest thing to a native potato that we have here in Washington. See, potatoes originated in South America, and all but a handful travelled to Europe before being brought to North America by European settlers. But a few varieties travelled up the West Coast with the Spanish in the 1790s, during their brief attempt at colonization here, long before Lewis and Clark ever arrived. The Spanish established one outpost at Neah Bay amidst the Makah Nation in 1791, and it only took two Northwest winters for them to give up and sail back down to California in 1793. They left this potato behind. So eat a bit of Washington history. These Ozettes from Alvarez Organic Farms are great steamed and mashed with a good butter, but I like to toss them with some camelina oil from Ole World Oils, and hit them with a nice, course sea salt and maybe some thyme, and then roast them in a 425 degree oven until they are nice and crunchy on the outside. Nummers.

Fireweed honey with a hint of blackberry from Golden Harvest Bee Ranch at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Fireweed honey with a hint of blackberry from Golden Harvest Bee Ranch at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Tom tells me that really, this honey from Golden Harvest Bee Ranch is mostly fireweed honey, with just a hint of blackberry, despite the label. (See, honey bees do not simply follow orders and only pollinate one flower species at a time.) So, if you like a nice, big local wildflower honey, stop by for some of this stuff today!

Clara Frijs pears from Booth Canyon Orchard at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Clara Frijs pears from Booth Canyon Orchard at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Meet Clara Frijs pears from Booth Canyon Orchard in the Methow Valley. Danish in origins, they date back to the 1850s, and they are an excellent dessert pear. They will keep for up to a month, are not messy eaters, have a great texture, and they are delicious!

Rainbow chard from Nash's Organic Produce at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Rainbow chard from Nash’s Organic Produce at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Nash’s Organic Produce is rocking the rainbow chard right now, and few things are as comforting on a crisp fall night than some wilted chard tossed with garlic. And just look at how gorgeous it is right now! Seriously, this epic year for weather and produce has, in the case of rainbow chard, manifested itself in the most spectacular leaf color I’ve ever seen on chard.

Sweet potatoes from Lyall Farms. Photo copyright 2013 by Zachary D. Lyons.

Sweet potatoes from Lyall Farms. Photo copyright 2013 by Zachary D. Lyons.

Sweet  potatoes from Lyall Farms return today to your Ballard Farmers Market. Now, it’s really fall, am I right? I kinda like roasting them in a hot oven with parsnips. Yeah, baby.

English shelling peas from Growing Things Farm at your Ballard Farmers Market. Copyright Zachary D. Lyons.

English shelling peas from Growing Things Farm at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Another pleasant anomaly in this spectacular year that is 2014 is the reemergence of peas this fall. We saw Boistfort Valley Farm return with snow peas recently, and now Growing Things Farm has a new crop of English shelling peas. And sure, the pods may not be the prettiest. But the peas they hold inside are some of the best shelling peas I have ever tasted!

Winter squash from Summer Run at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Winter squash from Summer Run Farm at your Ballard Farmers Market. Copyright Zachary D. Lyons.

We finish this installment with a lovely collection of winter squash and pie pumpkins from Carnation’s Summer Run Farm. Did you know that you can eat the skins of many winter squashes? Delicata, for instance, has edible skin when oven roasted, or when you pan roast thin slices of it. No need to cut the skin off or scoop it out. And don’t forget to roast those seeds!

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.

Wednesday, October 8th: Award-Winning Ale, Little Local Kiwis, Aptly Named Pumpkins & Lovely Lamb Sausage!

October 8, 2014
Award-winning Belgian-style ales from Propolis Brewing at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Award-winning Belgian-style ales from Propolis Brewing at your Ballard Farmers Market. Copyright Zachary D. Lyons.

The awards just keep rolling in for Port Townsend’s Propolis Brewing.  Sip Northwest Magazine just named Propolis Brewing’s Spruce Saison the best Belgian-style ale of 2014. Stop by today to sample their current seasonal flavors and experience the award-winning flavor for yourself!

Hardy kiwis from Green Water Farm at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Hardy kiwis from Green Water Farm at your Ballard Farmers Market. Copyright Zachary D. Lyons.

These adorable little guys are hardy kiwis from Green Water Farm. Most folks think of kiwis as coming from the other side of the globe, like New Zealand, but these kiwis have been bred to thrive in our cool, damp Northwest climate. When they develop that nice red hue like on the top one in the photo above, they are incredibly sweet, and the greener ones are quite tart. They will only be around for a few more weeks, so enjoy them while you can!

Winter Luxury pumpkins from One Leaf Farm at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Winter Luxury pumpkins from One Leaf Farm at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Winter Luxury pumpkins from One Leaf Farm are aptly named. Not only do they come with a stunning lacy skin that makes them quite beautifully ornamental while you are waiting to use them, but they have some of the tastiest, smoothest flesh of all pie pumpkins. Give them a try!

Lamb sausage from Glendale Shepherd at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Lamb sausage from Glendale Shepherd at your Ballard Farmers Market. Copyright Zachary D. Lyons.

You know Glendale Shepherd for their amazing fresh sheep yogurt and incredible sheep cheeses. And now, they are offering lamb sausage, too! For sale in bulk packs, they offer their lamb sausage plain, as a lamb garlic sausage, and chorizo lamb sausage. Enjoy!

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 28th: It’s Still Summer, Apparently. And Yet… Hardy Kiwis, Brussels Sprouts & Wreaths Have Arrived!

September 27, 2014
Hardy kiwis from Green Water Farm. Photo courtesy Green Water Farm.

Hardy kiwis from Green Water Farm. Photo courtesy Green Water Farm.

It is hardy kiwi season at your Ballard Farmers Market, folks! Yessir, kiwis do grow around these parts. They are a small variety, about the size of a cherry tomato, and they are awesome! Green Water Farm grows them over in Port Townsend. We missed them here last year, as it was a rough year on the crop. No such problems this year, and they are rolling in earlier than ever! Yeehaw! (Sorry, I’m listening to The Outlaws while I write this.)

Walt models a Brussels sprout tree from Summer Run Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Walt models a Brussels sprout tree from Summer Run Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Speaking of earlier than ever, we have never seen Brussels sprouts in September before.. well, before now! In fact, I took this photo a week ago, meaning this is the earliest we’ve ever seen there here by over three weeks! What up?! Summer Run Farm wins this particular record-breaking crop lottery. So bring on fall! We’re ready!

Whole pastured chicken from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Whole pastured chicken from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

As of last Monday, we passed back into the dark side of the calendar. Longer nights mean cooler days, and cooler days mean roasting a chicken indoors is bearable again, and in fact, doing so reduces the need to turn on your heat overnight. So why not stop by Growing Things Farm for one of these gorgeous, and stunningly delicious, pasture-raised chickens today? These are the chickens my family eats for Thanksgiving. And just to clarify… “pasture-raised” means they get to run around all over the place outdoors. (Trust me, I’ve seen them.) It does not mean they’ve been treated with heat to sterilize them. That would be “pasteurized,” and that would make for a rather strange chicken.

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

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

Today is the final day for Farhad of Tall Grass Bakery at your Ballard Farmers Market… at least in his capacity working for them. Farhad is moving on to other projects after about eight years with Tall Grass. He has always been a delight to work with, and we’ll miss seeing him every Sunday. Stop by for a baguetteolive fougasse or loaf of hominy bread, and wish him well! (Note: Tall Grass Bakery ain’t going anywhere. They started with us over in Fremont about 15 years ago, and we’re pretty much joined at the hip now.)

Cherokee purple tomatoes from One Leaf Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Cherokee purple tomatoes from One Leaf Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

What an epic year for tomatoes! I’ve been hearing even the lamest of backyard gardeners saying they’ve been rocking the tomato action in their gardens this year. And no one rocks tomatoes quite like One Leaf Farm. These Cherokee Purple tomatoes, for instance, are outstanding right now. So juicy and perfect, begging for a dash of salt and a spoonful of mayo, or to be celebrated in a nice salad or sandwich.

Italian prunes from Booth Canyon Orchard at Ballard Farmers Market. Copyright Zachary D. Lyons.

Italian prunes from Booth Canyon Orchard at Ballard Farmers Market. Copyright Zachary D. Lyons.

Stina from Booth Canyon Orchard tells me that they have tons of these amazing Italian prunes this year. One of my favorite fruits, they are amazing dried, made into jams, chutneys or sauces, used to accent a nice duck or some pork, or just eaten right off of the stone. They are deeply sweet with a wonderful, thick flesh. And I think I’ll have one right now!

Pepper wreaths and strings from Alvarez Organic Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Pepper wreaths and strings from Alvarez Organic Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

It has been just over a month since my trip to visit Alvarez Organic Farms to see their acres and acres of pepper fields. They have over 400 varieties of peppers now. And they have a group there that has been crafting them into these spectacular pepper wreaths and pepper strings for years. But this year’s are especially beautiful. They will brighten your home for weeks, they make great gifts, and because they are not treated with anything, the peppers are fully edible after they’ve dried out.

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

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

Thank you, Devon, for getting me another great recipe (below) from the kitchens of Nash’s Organic Produce. This week’s feature is cabbage, and they have lovely cabbage right now for you! They still have plenty of sweet corn, too, as well as celery root, spinach and basil, for that last dose of pesto. And they’ll have 3-pound bags of rainbow carrots for the next two weeks at a great value!

Cabbage Roll Casserole

Servings: 6

  • 1 pound ground pork
  • 1/2 cup chopped onion
  • 1 (14 ounce) can tomato sauce
  • 1 head cabbage, chopped
  • 1/2 cup uncooked brown rice
  • 1/2 teaspoon salt
  • 2 cups veggie or chicken broth

Preheat oven to 350 degrees F. In a large skillet, brown pork in oil over medium high heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9 x 13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

Pie pumpkins and blue hubbard winter squash from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Pie pumpkins and blue hubbard winter squash from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

We finish off with some gorgeous gourds from Colinwood Farm. These are blue hubbard winter squash and sugar pie pumpkins. Hubbards make for great soups and stews, are great roasted, and are large enough to feed a small army. And the pumpkins make for great pies, custards and breads. Yes, it is warm and sunny again today, but it is fall, folks. Let’s enjoy it!

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 14th: Signs Of The Changing Seasons, In Spite Of The Thermometer!

September 14, 2014
Oysters on the half-shell, on the beach at Hama Hama Oyster Company. Photo courtesy Hama Hama Oyster Company.

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

Sorry I’m late getting this week’s post up. I was waylaid by the wonderful wedding of Chefs Dustin and Shannon of Art of the Table. Short on ceremony. Long on merriment and amazing local food, much of which came from the farmers right here at your Ballard Farmers Market! (Heck, some of those farmers were even there.) Congrats, kids! But let’s get down to bidniz here, as there is plenty of it. We are seeing strong signs of fall’s approach on our tables this week, in spite of what today’s weather forecast looks like. And cooler, longer nights (and a few epic gully washers) have brought water temps down enough for Hama Hama Oysters to be able to harvest from their oyster beds again. Says Lauren, “We’ll have Hama Hama and Blue Pool oysters again this weekend. Oyster season is back on!”

Suncrest peaches from Booth Canyon Orchard at Ballard Farmers Market. Copyright 2014 by Zachary D. Lyons.

Suncrest peaches from Booth Canyon Orchard at Ballard Farmers Market. Copyright Zachary D. Lyons.

And I love it when our vendors make it easy for me by writing copy and sending it to me. Text like this from Stina of Booth Canyon Orchard:

We have TONS of Italian prunes this year. We will have them at Ballard Farmers Market for at least the next 3-4 weeks. Also this week, very special Crandall BLACK CURRANTS. Not sure what one does with them, but European baker types rave about them. This week also: Sweet 16 apples, Orcas pears (this week only), and more Suncrest peaches (pictured above… last week for those).

And if you have a favorite use for those Crandall Black Currents, do share. (And thanks, Stina!)

Black turtle shelling beans from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Black turtle shelling beans from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Growing Things Farm’s lovely displays of green beans have given way to displays of shelling beans now. See, that’s what many of those green beans do. They mature into these shelling beans. It’s like “green onions” and “green garlic.” It’s the immature fruit of the plant. And these black turtle shelling beans are the mature fruit. If you like black beans, these are them, fresh from the field. Pop open the pod, and those beans are black as night! And they will taste better than any dried beans you’ve ever had, too.

Italian prunes from ACMA Mission Orchards at Ballard Farmers Market. Copyright Zachary D. Lyons.

Italian prunes from ACMA Mission Orchards at Ballard Farmers Market. Copyright Zachary D. Lyons.

Speaking of Italian prunes, ACMA Mission Orchards has them right now, too. But aren’t these really plums, you ask? Aren’t all prunes dried plums? Actually, all plums are members of the family Prunus. These are proper prunes, with a more oval shape, to a plum’s round shape. And all prunes are freestones, meaning they come easily off of their pit for easy eating, drying and cooking. Think of the sauces, chutney and jams! This is an extraordinary year for these prunes, like so many other crops, so enjoy it while you can.

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

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

It’s getting deep into celery season folks. Nothing like some crisp celery on a crisp night. Besides, you are cooking more now, and your heartier fall recipes call for lots of this super food. Lucky for you, One Leaf Farm has some gorgeous celery right now, grown just a few miles from here in Carnation!

Gene Panida of Wilson Fish holding a whole wild Washington king salmon at Ballard Farmers Market. Copyright Zachary D. Lyons.

Gene Panida of Wilson Fish holding a whole wild Washington king salmon at Ballard Farmers Market. Copyright Zachary D. Lyons.

The Washington coastal king salmon fishing season closes on September 15th — that’s Tuesday. And it means that you have just this Sunday and next to get some of this amazing fresh, local king salmon from our friends at Wilson Fish. And don’t forget their amazing smoked king salmon, too!

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

Belgian-style ales from Propolis Brewing at Ballard Farmers Market. Copyright Zachary D. Lyons.

Piper from Propolis Brewing reports that they have a few new releases today, and the return of their award-winning Litha, their chamomile golden saison. Their three new releases include:
  • Salmonberry Sour 7.5% ~ a tart, creamy, woodsy, can’t-put-your-finger-on-it…wild salmonberry ale… Ridiculous…and very limited…
  • Erthe 4.5% ~ a crisp golden saison brewed with thyme (classic refreshing Golden Saison)
  • Gardin 7.5% ~ an amber herbal saison aged in a beautiful Eaglemount Syrah barrel
And it’s last call for Corona Farms Borage ~ a borage flower ale with delicate cucumber, floral, marmalade champagne notes.
Coriander from Oxbow Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Coriander from Oxbow Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Here is something we don’t see very often at your Ballard Farmers Market: coriander! But given this summer’s heat, many a farmer’s cilantro crop bolted. And a few patient farmers just let it go to seed. And what is the seed of cilantro called? That’s right, it’s called coriander. If you are in the market for the freshest coriander you will ever encounter, stop by Oxbow Farm today and grab a bunch. Oh, and they’ll have some righteous strawberries today, too, as well as some lovely table grapes.

Concorde pears from Tiny's Organic at Ballard Farmers Market. Copyright Zachary D. Lyons.

Concorde pears from Tiny’s Organic at Ballard Farmers Market. Copyright Zachary D. Lyons.

Big, beautiful and delicious Concorde pears from Tiny’s Organic are in at your Ballard Farmers Market. These giants of the pear world are the quintessential pear, a cross between the great ancient Conference and Comice varieties, developed in England years ago. They enjoy a superior flavor, texture and a dramatic, classical pear shape. They are only around for a month or two each fall, so enjoy them while you can!

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

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

Holy season changes, Batman! Winter squash is in the house at your Ballard Farmers Market! Yup. Several farmers today will have the sweet, delicious gourds favored for the cold, dark, wet months. With our nights longer and cooler, it is time to crank up the oven and roast you some squashy deliciousness, filling your whole home with its aroma before you devour it mercilessly. These particular beauties come from Boistfort Valley Farm.

Sweet corn from Alm Hill Gardens at Ballard Farmers Market. Copyright Zachary D. Lyons.

Sweet corn from Alm Hill Gardens at Ballard Farmers Market. Copyright Zachary D. Lyons.

More Westside sweet corn has arrived at your Ballard Farmers Market. You’ll find these big, beautiful, sweet ears of corn from Alm Hill Gardens in Everson.

Here is a tip for chosing corn:instead of pulling open the top to see if it is filled out, simply run your thumb over the outside of the husk. You can easily feel the mature kernels inside. See, when you actually tear the corn open, you are actually ruining it either for yourself or the next person, because the minute you do that, all the delicious sugars in it that make it so sweet begin to turn to starch. So please, never tear open the husk to examine it before you buy it. If you need help choosing the best ears, just ask. Our farmers are more than happy to lend you a hand.

Kimchi, Krauts & more from Firefly Kitchens at Ballard Farmers Market. Copyright Zachary D. Lyons.

Kimchi, Krauts & more from Firefly Kitchens at Ballard Farmers Market. Copyright Zachary D. Lyons.

Look who’s back today at your Ballard Farmers Market! It’s Firefly Kitchens, and their awesome selection of naturally fermented vegetables made with great local ingredients. Choose from their award-winning kimchi, their Yin-Yang carrots, or any of their krauts, from the classic kraut that is the friend of hot dogs everywhere, to the brilliant caraway kraut that pairs perfectly with any of the various bratwursts from the farmers in the Market.

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

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

You may recall that 2013 was a great year for many crops, but a lousy year for carrots. And the carrots for which Nash’s Organic Produce is famous took a particularly bad beating last year. So this year, to hedge their bets, Nash’s planted a lot more carrots. Of course, as Murphy’s Law would have it, 2014 turned out to be a great year for carrots. The result is, Nash’s has lots of their famous carrots now, and they are offering them at a special price today.

Sweet peppers from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Sweet peppers from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Colinwood Farm is harvesting a bunch of beautiful peppers from their greenhouses in Port Townsend this summer. They have these colorful sweet peppers as well as a great selection of hot peppers. And while it is true that Westside peppers tend not to be as hot as Eastside peppers, even the Westsiders are toasty this year. See, hot peppers get their heat enhanced by the sun. More sun and more heat means hotter peppers. Their poblano peppers are particularly good right now. Enjoy!

Young reishi mushrooms from Ascended Grounds at Ballard Farmers Market. Copyright Zachary D. Lyons.

Young reishi mushrooms from Ascended Grounds at Ballard Farmers Market. Copyright Zachary D. Lyons.

This is a block of fresh, young reishi mushrooms that were ground by Cascadia Mushrooms for Ascended Grounds. Ascended Grounds then takes these wonderfully medicinal fungi and makes beverages and tinctures that are both delicious and darn good for you. I’m not sure I am versed well enough to do it justice, but they say, “Ascended Grounds transforms what it means to drink a cup of coffee. Using the ascended health practices of ancient masters, we are awakening your mug and your consciousness to upgrade your health and quality of life. Let us introduce you to the incredible synergy of medicinal mushrooms and coffee. Your ‘morning cup of joe’ will never be generic again!” Stop by today for a taste, and for the whole story, at your Ballard Farmers Market!

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


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