Loki Fish had fresh Alaskan king, sockeye and keta salmon at the Ballard Farmers Market on Sunday, June 28th, but if you weren’t there, you missed it.
Apres Vin debuted at the Market this week with its lucious Washington grapeseed oils. These oils are made from the seeds of wine grapes after they are pressed for wine. As such, they have the flavors of those grapes. They are also high in antioxidants, and they have a very high smoke point, so they are great for cooking. Apres Vin has pure varietal oils and infused oils, including Cabernet Poivre, which is infused with pepper, and Chardonnay Fume, which no one can sample without saying, “Wow!”
Just in time for Independence Day and some patriotic potato salad were these red, white and blue new potatoes from Colinwood Farm. It is always a bit of a sport to see which farm can manage to get these in before July 4th. Congrats, Colinwood!
Why is Oxbow Luke smiling? Because he holds in his hands some of the best carrots on earth. The orange ones in his right hand are so sweet, they are like candy. The purple ones in his left hand, called Purple Haze, are beautiful roasted or eaten raw, with a much earthier flavor, and they are really cool, too. And speaking of really cool vegetables, how about this Romanesco from Boistfort Valley Farm.
This stuff is not only delicious, it is the only vegetable that grows in fractals. Just look at the infinite spiral patterns in it. This is a truly magnificent crop, no matter how you look at it. Of course, on the more familiar score, Red Barn Farm has some pretty spectacular lettuces available, too.
But let’s talk fruit. Apricots, in fact. They are raging right now, resulting in another “proud papa” photo, in this case of Bill — the “Bill” in Bill’s Fruit.
And how about these lovely squash blossoms from Growing Things Farm.
Okay, one last shot of the less familiar — fennel bulb and purslane. These both make for great salad ingredients, and the fennel is nice in a sauté or veggie roast, or even grilled. Stop by Alm Hill to check both out.
So I hope you didn’t miss all this on June 28th. And whatever the case, you have better make it next time, as you never know what may show up unannounced for your dining pleasure.
Oh, and don’t let those “journalists” at the Seattle Weekly discourage you from trying stuff you’ve never seen in the big box stores. No matter how much some writers try to make their own careers last longer by pronouncing things we like to be “trendy,” we all know what tastes good. Besides, many of these “trendy” varieties of produce have been around for centuries. So feel free to stick your tongue out at the Weekly and enjoy whatever you like.