Sunday, February 17th: Goat Milk & Cheese, Daikon Green, Chickweed and Other Signs of Spring!

Goat milk feta from Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

Okay, I know this is not a photo of goat milk from Twin Oaks Creamery, but they will have some today in quart bottles. It’s just that I haven’t seen it myself yet, so I lack a photo to share with you. Besides. this fresh goat feta is worthy of celebration in and of itself. It is really good — sweet, not too salty, but with that perfect, simple tang and crumble to compliment your salads.

Nash’s Red Russian Kale from Nash’s Organic Produce. Photo copyright 2011 by Zachary D. Lyons.

Hey kids! It’s Nash’s Red Russian Kale from Nash’s Organic Produce! It is lovely this time of year, all sweetened up from long, cold winter nights. And it is their own kale, foh realz! But the really cool word from those crazy cats at Nash’s is that they’ll have daikon radish greens today at your Ballard Farmers Market. Seriously. Come check ‘em out.

Shiitake mushrooms from Sno-Valley Mushrooms. Photo copyright 2013 by Zachary D. Lyons.

You know, we’ve been through what seems like an endless marathon of holidaze, starting way back on Thanks for the Land Day, and continuing through this week — the grand-daddy of all holiday weeks, for its sheer number of them: Chinese New Year, Fat Tuesday, Valentine’s Day, International Asteroid Day (no longer celebrated in the Ural Mountains of Russian, however), and ending tomorrow with Presidents Day, cuz everyone knows that the best presidents were aquarians! But after tomorrow, we get a bit of a break, until St. Paddy’s Day. Finally, we can get some work done, some sleep, and we can find more time to eat these incredible shiitake mushrooms from Sno-Valley Mushrooms in Duvall.

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

Okay, I feel like I am laying down a bit of a gauntlet for Terry Meyer from Stoney Plains Organic Farm with this one. Or maybe the challenge is one to you. See, Terry gets up at 4 a.m. every Sunday morning (that’s only an hour after I’ll actually post this week’s epistle), and he actually reads my words of, err, wisdom, or at least he looks at the pretty pictures, to see which of his products I’ve featured, and then he makes sure he brings more of that item. Apparently, I’ve so bamboozled him into believing that you really are paying attention to this stuff that he thinks you are actually going to march directly to his stand before doing anything else and load up on whatever it is that I have featured. And truth be told, that tends to happen more often than not. So, here’s what you absolutely must have this week from Stoney Plains – chickweed. As it is a winter cover crop, it is only available this time of year, and it makes for a lovely simple salad, dressed with a nice olive oil, a little lemon juice, and some of that aforementioned goat feta. See, this is actually a culinary chickweed, not the stuff that grows in your backyard. At a time of year during which fresh greens are scarce, why not give these a try, eh? Besides, you’ll help me keep Terry thinking that these blog posts have great, magical powers!

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

Have you met Ballard Farmers Market’s very own jerk? Soda jerk, that is. Cory Clark is the jerk behind Soda Jerk Sodas, and he makes fresh sodas will local flavors right here at your Ballard Farmers Market. Okay, just so you don’t think I’m jerking you around, this guy in the photo is a not Cory. He’s Brian. And mind you, I don’t know Brian well enough to be able to confidently pass judgement on whether or not he is a jerk, but he certainly does seem to enjoy the fresh sodas he gets from Cory. And he looks quite sharp in his very own, old-fashioned Soda Jerk paper hat, doesn’t he?

Carnival squash from Colinwood Farms. Photo copyright 2012 by Zachary D. Lyons.

It is getting pretty near that end of winter squash season, but Colinwood Farms still has some left for you. Like this yummy carnival winter squash. I love halving these, seeding them, slathering them with olive oil, then laying them face down in a glass baking dish and roasting them until tender at 375 degrees. Their texture is wonderful, their flesh is so sweet, and you can even eat the skin!

Bosc pears from Collins Family Orchards. Photo copyright 2012 by Zachary D. Lyons.

Pears are beginning to dwindle a bit, too, but we’ve still got some in your Ballard Farmers Market. Like these lovely bosc pears from Collins Family Orchards. They are a great eating pear. Soft and sweet and delicious — great for the kids’ lunch box. Collins also still has some great apples for you, too!

Spinach-gouda puffs from d:floured. Photo copyright 2012 by Zachary D. Lyons.

Honestly, I have no idea if d:floured gluten-free bakery will have these spinach-gouda puffs today, though I could swear I saw something puff-like being constructed in the kitchen on Friday when I stopped by. But if you are looking for gluten-free deliciousness, be it sweet or savory, a stop by d:floured at your Ballard Farmers Market is in order. And frankly, even if you are not looking for stuff that is gluten-free, you will still love this stuff. I worked an event Saturday night with a particularly high percentage of people on gluten-free diets, and we arranged to satisfy their sweet tooth with some of d:floured’s brownies. I don’t think I’ve ever seen a plate of brownies disappear so fast, and I grew up in the 70s! (Just sayin’.) Heck, I’m not even sure the gluten-free crowd got any of them! These may not be “special brownies,” but they certainly are special brownies.

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.

Sunday, November 18th: Everything You Need For A Local Food Thanksgiving & Chef Dustin Ronspies, Too!

Chef Dustin Ronspies of Art of the Table during his 2011 Eat Local For Thanksgiving cooking demonstration. Photo copyright 2011 by Zachary D. Lyons.

Thanksgiving is in four days, good people of Ballard, and today’s the day you need to stock up on all things local and delicious to make for the best holiday feast ever! Seems kind of early this year, right? Well, it is officially celebrated every year on the fourth Thursday of November, and this year, that’s the 22nd. Yuppers, it’s Eat Local For Thanksgiving time again, and to help you in this endeavor, our good buddy and culinary artist extraordinaire, Chef Dustin Ronspies of Art of the Table with be doing his annual cooking demonstration today at noon at your Ballard Farmers Market. Dustin, who builds his menu every week around what is fresh and in season at the Market, will show us some fun, delicious and simple holiday side dishes made with ingredients from our Market farmers!

Brilliant kales and chards from Boistfort Valley Farm. Photo copyright 2012 by Zachary D. Lyons.

Everyone has their own holiday menu traditions and favorites, and you’ll find most of what you desire right here at your Ballard Farmers Market, direct from the farm and so fresh, in fact, that even though you are buying it today, it will still be fresher on Thursday than if you bought it from a Big Box grocer on Wednesday, and you won’t have to fight with anyone in the parking lot or wait in the checkout line for an hour, either! Just check out how stunningly beautiful these chards and kales from Boistfort Valley Farm are, for instance. If hearty braising greens are on your menu, you can’t go wrong with these.

Winter squash from Alm Hill Gardens. Photo copyright 2012 by Zachary D. Lyons.

Winter squash is on the menu for many, and just take a gander at all the gorgeous varieties Alm Hill Gardens has for you right now. Kabocha, butternut, spaghetti, acorn, and even pie pumpkins! They’ve also got broccoli, leeks and more!

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

One item I cannot live without on my holiday table is Brussels sprouts. Indeed, I have found many who use this holiday as a great means to education the jaded masses as to the wonders of these little cabbages that grow on stalks. Well, Nash’s Organic Produce has a lot of Brussels sprouts right now, but if memory serves me, that didn’t keep them from running out early last year. So get here early! Just be kind to your neighbors. We don’t want to have to deploy the tear gas and rubber bullets at their stand again this year.

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

The king of mushrooms, the mighty porcini mushroom returned to the tables of Foraged & Found Edibles last week, and hopefully, they will have plenty of them again this week, too. Nature can be fickle, but it has been a relatively unharsh week, mushroom wise. Of course, they should have plenty of chanterelles, too, great for adding to stuffing!

Seasoned croutons for stuffing from Grateful Bread Bakery. Photo copyright 2012 by Zachary D. Lyons.

And speaking of stuffing, Grateful Bread Bakery should have more of their seasoned croutons for stuffing available for said purpose today, if their is any justice in the universe. Mind you, these tend to sell out very quickly, so again, get here plenty early! And grab some loaves for Thursday while you’re at it. Bread freezes very well, so just toss it in the freezer when you get home today, and then, half an hour before dinner Thursday, take it out, run it under warm water just to moisten, and slide it in the oven on low-ish heat while your turkey is resting and your stuffing is heating through. It’ll be warm and fresh like it was just made, and all your guests will worship you! (Heck, I’ve got an entire religion named after me from doing this.)

Quince jelly from Deluxe Foods. Photo copyright 2011 by Zachary D. Lyons.

You’ll need jams, jellies and chutneys from Deluxe Foods to accent various stages of your holiday meal. Their Spiced Plum Jam will round out that cheese plate perfectly to keep your guests out of your way in the kitchen whilst you finish up dinner. Apple Chutney and Quince Jelly are both perfect accompaniments to your turkey, and their Gingered Rhubarb is lovely with apple pie or over vanilla ice cream… or both!

Dried chili peppers from Alvarez Organic Farms. Photo copyright 2012 by Zachary D. Lyons.

Last call for dried chili peppers from Alvarez Organic Farms, as well as garlic, onions, dried beans and more. It has already gotten quite cold over in the Yakima Valley, and they are simply running out of deliciousness for us this season. The good news is, everything they have currently will keep for months, so stock up on all that you will need now, and enjoy it all winter long!

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

If you are planning on adding oysters to your stuffing, you had better get down here very early. That’s because even though Hama Hama Oyster Company has been bringing more and more jars of shucked oysters each Sunday, they are still selling out long before the Market ends. So, no dillydallying, folks. Oysters wait for no one!

Pumpkin Pie from Deborah’s Homemade Pies. Photo copyright 2012 by Zachary D. Lyons.

Hey, there is no shame in admitting you suck at making pies. I know I do. But you promised to bring dessert to your friends’ holiday feast, didn’t you? Well, fear not. Deborah’s Homemade Pies has you covered. From these lovely pumpkin pies, to apple, berry and pecan pies, Deborah has a pie to fit every palate, and best of all, her pies are — and I feel no hesitation saying this — the best pies on earth! Seriously. Her crusts are nothing short of divine, and she uses local ingredients right down to the flour from Washington’s own Shepherd’s Grain. (Okay, the pecans ain’t local, but would you rather she not make pecan pie?) But lest you have failed to get the point thus far, her pies will sell out quickly, regardless of the fact that she’s bringing many more than usual. Don’t be the poor sap who arrives at 2:30 p.m. expecting to find exactly what you desire. Those of us who are not snickering will be rolling our eyes at you. You’ve been warned!

Beautiful late fall bouquets from Mee Garden. Photo copyright 2012 by Zachary D. Lyons.

And how’s about some lovely local flowers for your dinner table. Our many flower farmers still have plenty of stunning bouquets waiting for you, like this gorgeous arrangements from Mee Garden. Again, they are so fresh, they’ll still look great come Thursday! Enjoy!

Andrew Your Knife Sharpening Guy. Photo copyright 2012 by Zachary D. Lyons.

Let’s finish off with one more holiday necessity you might not otherwise think of until it’s too late, and your carving knife bounces off of your turkey. Meet Andrew Huesca, a.k.a., Your Knife Sharpening Guy. Andrew sharpens knives by hand, right at the Market, and he’ll be here today, all day, doing just that. So bring down your frustrating old knifes that are so dull, they could barely hope to bruise you, let alone actually cut you, drop them off with Andrew when you first get to the Market, and with any luck (meaning that not too many people beat you there, and you’re not too fast a shopper), your knives will be sharpened and ready to slice through the most stubborn of roast beasts with ease come Thursday!

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, November 11th: Eating Local For Thanksgiving Begins With Your Ballard Farmers Market!

Chef Jason Stonerburner of Bastille at his 2011 Eat Local For Thanksgiving cooking demonstration at Ballard Farmers Market. Photo copyright 2011 by Zachary D. Lyons.

Thanksgiving, or “Thanks for the Land Day,” as I like to think of it sometimes, is less than two weeks away, or put more simply, there are only two Market days before it. Yes, it is very early this year — November 22nd! Time to get planning your menu and to stock up on local deliciousness from your Ballard Farmers Market. It is time again to Eat Local For Thanksgiving. And with all the amazing ingredients available from local farmers, fishers, ranchers and food artisans right here, not only have you no excuse to not build your holiday menu around local food, you’d be foolhardy not to. Besides, what better way to give thanks for our great local food producers than to serve their products for Thanksgiving dinner? But perhaps you are still a little nervous. To help you relax a bit, we have brought back our annual tradition of Eat Local For Thanksgiving Cooking Demonstrations for the next two weeks. This week, we feature Ballard’s own Chef Jason Stoneburner of Bastille from 12-1 p.m. Bastille was intentionally built next to, and around, Ballard Farmers Market. It has a garden on its roof. And Chef Jason not only builds his menu around what is available from Market vendors, but he actually used to be one of them! Who better to give you some tips on cooking simple deliciousness from local goodness. (Next week, look for Chef Dustin Ronspies of Art of the Table.)

Fresh, local cranberries from Bloom Creek Cranberry Farm. Photo copyright 2012 by Zachary D. Lyons.

This is the year to stop talking about making fresh cranberry sauce and actually make fresh cranberry sauce! And Bloom Creek Cranberry Farm has fresh, local cranberries ready for you for just that purpose. Available for just a few weeks each year, they are hoping to have them through next week. But they are not sure. So if this is, in fact, your year, get those cranberries today!

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

My Thanksgiving dinner table wouldn’t be complete without some Boistfort Valley Farm rutabagas steamed and mashed with Golden Glen Creamery butter. Simple, delicious, and oh, so complimentary to everything else on the menu, and for me, it is a lovely reminder of my Irish roots. (Did you see what I did there?) Of course, Scandinavians here in the Peoples Republic of Ballard will feel kinship to them, as well.

Red Sunchokes from Stoney Plains Organic Farm. Photo copyright 2012 by Zachary D. Lyons.

This week, we celebrate the return of another perennial fall and winter favorite, sunchokes, a.k.a., Jerusalem artichokes. Neither from Jerusalem, nor an artichoke, sunchokes are a member of the sunflower family, and native to North America. They were cultivated and used by native peoples long before the first arrivals of Europeans. Sunchokes make for great soups, sauces, root roasts, home fries and much, much more. These tubers are delicious, nutritious, and will sustain you throughout the cold, dark, wet months. Stoney Plains Organic Farm just started harvesting these red sunchokes (above). In the spirit of the original Thanksgiving feast, when Indians kept the Pilgrims alive and made them feel welcome with the local bounty, why not add sunchokes to your Thanksgiving menu, much like them may have been 500 years ago.

Porcelain Doll Winter Squash from Oxbow Farm. Photo copyright 2012 by Zachary D. Lyons.

Oxbow Farm has an amazing variety of heirloom winter squash and pumpkins right now, like these really cool looking, and tasty, Porcelain Doll winter squash. Squash is a necessity for your holiday table, and how about making this year’s pumpkin pie from scratch, too, eh?

Brussels sprouts from One Leaf Farm. Photo copyright 2012 by Zachary D. Lyons.

Another must on my Thanksgiving menu is Brussels sprouts, like these beauties from One Leaf Farm. Normally, I like them sauteed with Sea Breeze bacon and some Alvarez shallots, and finished off with some white wine. But since my folks don’t eat pig these days, these still are plenty good without the bacon. And a good substitute for shallots is cippolini onions…

Cippolini onions from Colinwood Farms. Photo copyright 2012 by Zachary D. Lyons.

And your source for those aforementioned cippolini onions is Port Townsend’s own Colinwood Farms. Cippolinis caramelize beautifully, coming out sweet and silky, and making for a perfect accent to many meat and poultry dishes, and Brussels sprouts, of course. They also fry perfectly for shoestring onions to top a chicory salad.

Fresh, whole, Puget Sound Keta salmon from Loki Fish. Photo copyright 2012 by Zachary D. Lyons.

Today is the last day for fresh Puget Sound Keta salmon from Loki Fish, as the season has come to a close. Swing by Loki for fillets or whole fish. They also have fish trim, like bones, collars and wings, for making stocks or smoking, and even skeines, ready for curing into ikura. But fresh only this week! After that, it’ll still be available frozen, cured, smoked, etc. Enjoy!

Root Vegetable Crackers with Kim Chee from House of the Sun. Photo copyright 2012 by Zachary D. Lyons.

House of the Sun raw and vegan foods has introduced another great cracker to its delicious lineup – Root Vegetable Crackers with Kim Chee. Loaded with beet goodness, they are packed full of flavor and nutrients. Try them with one of their great spreads!

Bread & Butter pickles from Purdy Pickle. Photo copyright 2012 by Zachary D. Lyons.

Please welcome the newest vendor to your Ballard Farmers Market, Purdy Pickle. Purdy Pickle makes an amazing array of pickliciousness from great, local ingredients direct from our local farms, like these Bread & Butter pickles, above. Purdy Pickle is one of our mainstay vendors at our weekday markets in Wallingford and Madrona over the summer season. Now, they bring their goodness to Ballard. Woohoo!

A variety of truffles from Trevani Truffles. Photo copyright 2012 by Zachary D. Lyons.

Another recent addition to your Ballard Farmers Market is Trevani Truffles from Renton. Trevani’s confections are made using lots of local ingredients, too, and they will add elegance to many a holiday gathering, be it large or small. Or just treat yourself on your way through the Market!

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.