Local Foods Provide the Best Choices for Breakfast, Brunch, Lunch, Dinner, Desserts or Midnight Snacks


 SeaBreeze Farm has Spring Leg of Lamb and Beef Porterhouse and Rib Eye Steaks, Aged for 60 Days

Leg of Spring Lamb at Sea Breeze Farm

Leg of Spring Lamb at Sea Breeze Farm. Copyright Zachary D. Lyons.

Lamb, is an iconic symbol of the arrival of Spring.  Olsen Farm and Stokesberry Sustainable Farm also offer choices in lamb cuts so you will be able to find what you want at Ballard Farmers Market.

Tall Grass Bakery has Special Breads and Goodies for Easter

Look for Hot Cross Buns, Kugelhopf and Challa loaves to love.

Easter kugelhopf from Tall Grass Bakery. Photo copyright 2011 by Zachary D. Lyons.

Easter kugelhopf from Tall Grass Bakery. Copyright by Zachary D. Lyons.

 Gluten Free Pastry also Available

We are proud to say that this bakery started first with Ballard Farmers Market.  Their fine products offer an important option for fabulous tasting pastries and breads that are just plain delicious.

Nuflours is a 100% gluten-free bakery.   We are proud to say Nuflours started out at Ballard Farmers Market.

Nuflours is a 100% gluten-free bakery.

Spring Recipe Suggestion:

Potato & Asparagus Salad for Easter Brunch

First of the year asparagus from Lyall Farms. Photo copyright by Zachary D. Lyons.

First of the year asparagus at Lyall Farms. copyright by Zachary D. Lyons.

Olsen Farms Spud Nuts Mother Nature's Easter Eggs  copyright Zachary D. Lyons

Olsen Farms Spud Nuts Mother Nature’s Easter Eggs copyright Zachary D. Lyons


  • 1 large bunch Asparagus, tough ends snapped off, spears cut in 1½ in. lengths
  • 1½# Fingerling or Colorful Spud Nuts Potatoes (if any are significantly larger than the other, cut them in half)
  • 1 Shallot, thinly sliced
  • ½ c. Italian Parsley Leaves
  • For the Olive Vinaigrette:
  • ¼ c. minced Kalamata Olives
  • 3 Anchovy Fillets, minced into a fine paste (or substitute a squirt of anchovy paste)
  • 1 tsp. Dijon Mustard
  • 1 Tbsp. Red Wine Vinegar
  • 3 Tbsp. Extra Virgin Olive Oil


  1. Bring a large pot of salted water to a boil. Prepare an ice bath in a medium bowl.
  2. Drop the asparagus into the boiling and cook until it becomes bright green and is crisp-tender, 1-2 minutes, depending on the thickness of your spears. Remove with a slotted spoon and immediately plunge into the ice water bath to stop the cooking. When the asparagus has thoroughly cooled, drain, and pat dry with a towel.
  3. Add the potatoes to the boiling water and boil until tender when poked with a knife, 10-15 minutes (again this will vary with the size of your potatoes). Drain.
  4. While the potatoes are cooking, whisk together the all of the ingredients for the vinaigrette to make a thick, chunky purply-black dressing. Season with freshly ground black pepper (between the olives and the anchovies, there should already be plenty of salt).
  5. Put the warm potatoes in a large bowl and toss with half of the olive vinaigrette. Add the asparagus and sliced shallot and toss with the remaining vinaigrette. Finally, add the parsley leaves and gently toss, once more. The salad is best served immediately while the potatoes are still a little warm. If you prepare it ahead, be sure to let it come to room temperature before serving.

Want to try something a little different?   You could add a truly unique twist to the Asparagus and Potato Salad, by adding some blanched Ladyfern Fiddleheads to the above ingredients.   Right now is the only time you’ll be able to share this northwest treasure with your family & friends, and they are delectable.

Preparation:  Lightly rinse a cup of fiddleheads while you bring a pan of lightly salted water to a boil.  Toss in the rinsed heads to the boiling water for 30 seconds to a minute.  When they are bright green, using a slotted spoon, pull out of boiling water and put into a bowl of cold water, to stop the cooking process-you want them to maintain their crispness as well as their beautiful color.  Then add to the potatoes along with the other ingredients mentioned in step 5 in the recipe above.

Lady Fern Fiddleheads from Foraged & Found Edibles. Photo copyright 2012 by Zachary D. Lyons.

Ladyfern Fiddleheads from Foraged & Found Edibles. copyright by Zachary D. Lyons.

Foraged & Found Edibles brings the first Ladyfern fiddleheads to your Ballard Farmers Market, an unofficial, but formal announcement that Spring is Here. Together with Stoney Plains Farm (see below for last weeks post  titled: “It’s Spring Tonic Time) you can quickly mix up another beautiful and unique Pacific Northwest salad: wash & cut Fiddleheads, Wood Sorrel or Garden Sorrel, Stinging Nettles, and Miners Lettuce into mouth-sized pieces.  Dress with Extra Virgin Olive Oil, a splash of white wine or light Japanese vinegar, and a dash of salt.  That’s it.

The King Salmon are Here

Whole king and coho salmon from Wilson Fish. Copyright Zachary D. Lyons.

Whole king salmon from Wilson Fish. Copyright Zachary D. Lyons.

The run has just opened, and Wilson Fish caught some fresh, wild-caught King.

Thank you all for your patience during the past few weeks as substitutes have stepped in to keep you informed of the changes that are going on at Ballard Farmers Market each week.  Seattle Farmers Market Association is excited to let you know that we expect to have a new addition to our staff, taking over the blog postings.  Keep an eye out for that announcement.

%d bloggers like this: