Posts Tagged ‘beans’

Sunday, September 5th: Awarding Winning Market & Vendors! Of Firsts, Seconds, Thirds & Fourths!!!

September 5, 2010

A busy Ballard Farmers Market basks in golden smoky sunlight on August 1, 2010. Photo copyright 2010 by Zachary D. Lyons.

According to the USDA, there are 6,132 farmers markets at present in the United States. And in the American Farmland Trust’s national 2010 America’s Favorite Farmers Market Contest, your Ballard Farmers Market finished #4 in the large market category. Not too shabby. Thank you, good folk of the People’s Republic of Ballard, Seattle and Washington state for voting for Ballard. And to those who didn’t vote for Ballard out of fear it would draw even more people to Ballard Avenue every Sunday, you can rest assured that those crowds are headed to Rochester, NY now. And if you believe that, I have some condos in Belltown I’d like to sell you!

Anthony Estrella of Estrella Family Creamery holds three ribbons from 2010 Amercian Cheese Society competition. Photo copyright 2010 by Zachary D. Lyons.

Speaking of contests, the 2010 American Cheese Society Convention & Competition was held here in Seattle just last week, and three Washington cheese makers that sell right here at your Ballard Farmers Market won awards. Estrella Family Creamery, out of Montesano, won three ribbons, including First in Class (smoked Italian styles category) for their Weebles cheese, First in Class (sheep or mixed milks category) for their Caldwell Crick Chevrette, and a Second Place Award was given to their Jalapeño Buttery in the Flavored, Peppers category.

Roger Wechsler of Samish Bay Cheese. Photo copyright 2009 by Zachary D. Lyons.

Samish Bay Cheese, out of Bow, won four ribbons, including: First in Class for their Ladysmith cheese in Fresh Unripened Cow’s Milk Cheeses category; Second Place for their Aged Ladysmith in the Farmstead Cheeses up to 60 days category; Third Place fro their Ladysmith with Chives in Farmstead Cheeses with Flavoring category; and Third Place for their Yogurt Cheese (Labneh) in Cultured Products from Cow’s Milk category.

Cheese maker Matthew Day from Mt. Townsend Creamery in one of his four cheese caves in Port Townsend. Photo copyright 2010 by Zachary D. Lyons.

And Mt Townsend Creamery, from Port Townsend, won First in Class for their Seastack cheese in the Soft Ripened category. Congratulations to all the great cheese makers of Washington, who have so impressed the rest of the world over the last 5-10 years that they drew this major national cheese event to Seattle this year. And don’t forget that three more of those great Washington cheese makers — Golden Glen Creamery, Port Madison and Sea Breeze — also sell great cheese at your Ballard Farmers Market. Blessed are the cheese makers, indeed!

Fresh Frasier River Sockeye from Loki Fish. Photo copyright 2010 by Zachary D. Lyons.

The boats of Loki Fish have returned to Washington waters from Alaska after a long summer fishing up north. Now, they are harvesting Frasier River sockeye salmon just south of the Canadian border, and you can get some of this amazing fish fresh today.

Wild lobster mushrooms from Foraged & Found Edibles. Photo copyright 2010 by Zachary D. Lyons.

Though we may be bemoaning the summer that never completely arrived this year, as we rapidly descend into fall, one thing we can celebrate is an early and vibrant fall wild mushroom season. Just look at these spectacular lobster mushrooms Foraged & Found Edibles has right now. And if you still don’t know why they are called lobster mushrooms after seeing this photo, you need to either adjust the color on your monitor, or you need to look up what a lobster looks like after it’s been steamed.

Cippolini onions from Oxbow Farm. Photo copyright 2010 by Zachary D. Lyons.

Cippolini onions are another of those wonderful heirloom Italian crops that so many farmers around here enjoy growing. Cippolini onions, like these from Oxbow Farm, are kinda squat in appearance, more disc-like than bulbous. They caramelize magnificently. Just imagine them on some crostini, or over a nice steak.

San Marzano tomatoes from Pipitone Farms. Photo copyright 2010 by Zachary D. Lyons.

Another great Italian crop is San Marzano tomatoes, like these from Pipitone Farms. These are the tomatoes of Naples, growing in the rich volcanic soil of Mt. Vecuvius. They are prized for their rich, thick, meaty flesh that produces what many consider the finest tomato sauce on earth.

Colorful spices from Seattle Spice. Photo copyright 2010 by Zachary D. Lyons.

Looking for spices and rubs? Check out Seattle Spice. They offer a huge selection of spices, blends and rubs to accent the Market fresh goodness you’ll take home tonight. Stop by and just enjoy the aroma of the sample tins.

Caroline raspberries from Sidhu Farms. Photo copyright 2010 by Zachary D. Lyons.

Sidhu has a fresh wave of raspberries coming on from their fields in Orting. Above are their big, juicy and tangy Caroline raspberries. They also have ever-bearing raspberries now. And they still have plenty of blueberries and blackberries, too.

Many beans from Growing Things. Photo copyright 2010 by Zachary D. Lyons.

Just look at all these beans from Growing Things Farm! Green beans. Dragon Tongue beans. Yellow wax beans. Purple beans. I’m thinking pickles. Or casseroles. Maybe sauteed with bacon and pearl onions. How about a nice stir fry with pork or shrimp. Or perhaps a bean salad. Ah, beans!

Ailsa Craig onions from Prana Farms. Photo copyright 2010 by Zachary D. Lyons.

Ailsa Craig onions are not only one of my favorite onions to eat, they are also one of my favorites to say — Ailsa Craig! (Say it with your inner Scot.) These beautiful heirloom onions hail from Scotland originally. These are a sweet onion with a wonderful flavor, great sauteed, caramelized, roasted, grilled and raw. Prana Farms grows them for us here, along with many other heirloom crops.

Hot chilis in every color from Alvarez Organic Farms. Photo copyright 2010 by Zachary D. Lyons.

Alvarez Organic Farms grows more than 150 varieties of peppers, some of which are varieties they have developed themselves. Above is just a small sampling of the many hot chili peppers they grow, in all their colorful glory. Peppers vary widely in flavor and heat, so experiment with them to find which ones you like the best.

And there is much more waiting for you at your Ballard Farmers Market today. Just check the What’s Fresh Now! listings in the upper right-hand corner of this page for a more complete accounting of what is in season right now!

August 30th: Yes We Can!

August 30, 2009
Jars packed with vegetables, ready for pickling. Photo copyright 2005 by Zachary D. Lyons.

Jars packed with vegetables, ready for pickling. Photo copyright 2005 by Zachary D. Lyons.

Yes, I can. Well, pickle, actually. Above is an image of my pickling prep from 2005. Every year, I pickle between 70-100 jars of vegetables, from cukes to cherry peppers to okra, and more. I trade them, I gift them, I am always ready for potlucks, and I just plain eat them. I share this with you to remind you that right now, during the most abundant season of the year at Ballard Farmers Market, is the best time for you to be thinking about January. I know you don’t want to, but when January comes, and you realize you no longer have access to summer’s bounty, you will wish you had been thinking about January in summer.

This weekend – August 29 & 30 — marks an inaugural nationwide event called Can Across America. The idea is to encourage Americans to preserve food for their families now, with ingredients they know and trust, so they can enjoy them all winter. The event will have local activities, including workshops to teach the public the science and technique behind safe and easy canning. Check their blog for more information.

Fresh okra from Alvarez Organic Farms. Photo copyright 2009 by Zachary D. Lyons.

Fresh okra from Alvarez Organic Farms. Photo copyright 2009 by Zachary D. Lyons.

I love pickled okra, though it’s great fried, in gumbo, stir-fried with shrimp and in stews. Okra is becoming more and more available here these days. At Ballard Farmers Market, you can find it from Ayala Farms and Alvarez Organic Farms (pictured above).

Red and green Kalle pears from ACMA. Photo copyright 2009 by Zachary D. Lyons.

Red and green Kalle pears from ACMA. Photo copyright 2009 by Zachary D. Lyons.

Food preservation is not all about canning, though. Sure, you can can these pears from ACMA, but you can also dry them, sauce them, and some pear varieties also store well, if you do it right. Learn about pear varieties from the farmers at the Ballard Farmers Market, or look up info online. Find out which store well, dry well, sauce well, etc., and learn the best methods for doing these. Me, I get Macintosh apples from a farmer friend each fall and make apple sauce which I freeze, though you can always can it for shelf storage, and I dry pears and Italian prunes.

Shelling beans from Alm Hill Gardens. Photo copyright 2009 by Zachary D. Lyons.

Shelling beans from Alm Hill Gardens. Photo copyright 2009 by Zachary D. Lyons.

Remember that while Ballard Farmers Market runs year round, peak season does not, so we encourage you to preserve foods now. Stocking up on storage crops, and preserving foods now will help you enjoy the Market’s peak season goodness well through the dark, wet months. For instance, these shelling beans from Alm Hill Gardens, above, are great fresh right now, but you can also shell them, wash them and freeze them for use in the winter. While I have been told to blanch them before freezing, I didn’t last year, and they kept just fine. I froze them in one-pint freezer bags, and then put several pint bags inside a gallon freezer bag for extra protection. A pint of beans is a standard portion you’d find in a grocery store in a can or bag. Then, when I am ready to use them, I drop them in boiling water, let them return to boiling, and then turn the heat down to let them simmer for another 15-20 minutes, or until desired tenderness.

Sweet corn from Stoney Plains. Photo copyright 2009 by Zachary D. Lyons.

Sweet corn from Stoney Plains. Photo copyright 2009 by Zachary D. Lyons.

Sweet corn, like this corn from Stoney Plains, can also be preserved easily through freezing. As soon as you get it home, husk and de-hair the corn, and then cut the kernels from the cob over a large, preferably rimmed, cutting board, holding the cob point-end down, and put the kernels into one-pint freezer bags. Usually two ears will fill one pint bag. Then place several pints into a one gallon bag. Later, cook like you would any frozen sweet corn, only this will taste better, will save you money, and you will know where it came from.

Desiree potatoes from Olsen Farms. Photo copyright 2009 by Zachary D. Lyons.

Desiree potatoes from Olsen Farms. Photo copyright 2009 by Zachary D. Lyons.

Many crops store well, like these Desiree potatoes from Olsen Farms. However, if you plan to store a lot of them, you may wish to place a special order with the farm, and ask them to deliver them “dirty”. Leaving some dirt on the potatoes can help to preserve them better. Of course, you can store crops like potatoes, onions, shallots, garlic, etc., in a cool, dark, dry place for months. However, it is important again to be sure you are picking long-storage varieties. Many fingerling potato varieties, and all sweet onions, have short storage lives, and hard-neck garlic tends to store for two months, while soft-neck varieties can last four or five months. Again, ask your farmer, or the interweb. Become a knowledgeable eater.

Detroit and chiogga beets from Boistfort Valley Farm. Photo copyright 2009 by Zachary D. Lyons.

Detroit and chiogga beets from Boistfort Valley Farm. Photo copyright 2009 by Zachary D. Lyons.

Root crops, like carrotsturnipsrutabagas, and these beets from Boistfort Valley Farm, store very well, too. Sure, you can can and pickle them, and they keep well in the fridge, but you can also store them in a root cellar or similar very cool, dark, mostly, but not completely dry place for months.

Farmer George from Skagit River Ranch talks through his cuts of meat. Photo copyright 2009 by Zachary D. Lyons.

Farmer George from Skagit River Ranch talks through his cuts of meat. Photo copyright 2009 by Zachary D. Lyons.

Don’t forget the animal protein. Meat from Skagit River Ranch comes to Market frozen, meaning you can simply take it home and pop it back in the freezer for use days, weeks or months from now, whenever you are in the mood for it. Skagit River Ranch freezes its meat immediately after butchering, to preserve its freshness, so you know you won’t get better quality elsewhere. And while you may not think it stew or roast season now, it will be in short order. Other farms with frozen meats include Quilceda, Olsen, Stokesberry, and Samish Bay.

Freshly harvested and flash-frozen chickens from Growing Things Farm. Photo copyright 2009 by Zachary D. Lyons.

Freshly harvested and flash-frozen chickens from Growing Things Farm. Photo copyright 2009 by Zachary D. Lyons.

Growing Things has frozen fresh chickens, too. These are incredible tasting birds that will make you wonder why you ever bought a grocery store chicken in the first place, and will keep you from doing so again. Buy a few now, so you have them for winter.

I do recommend that, with any frozen meat, seafood or poultry, you put another freezer bag around them to maximize protection in the freezer, and make sure your freezer is working properly. If you have a sick, old freezer, maybe now is the time to retire it and avail yourself of the President’s new “cash for clunkers” appliance campaign. A new, energy efficient fridge or freezer will not only save you a pant-load of money on electricity and reduce greenhouse gasses, it will also preserve your food much better, saving you even more money by preventing premature spoilage. When I got my new fridge, it was amazing to watch my City Light bill go down dramatically. If your fridge or freezer was built before 2001, get a new one. You will thank me.

Pancetta from Sea Breeze Farm. Photo copyright 2009 by Zachary D. Lyons.

Pancetta from Sea Breeze Farm. Photo copyright 2009 by Zachary D. Lyons.

You can always leave the preservation to the farmers themselves, like with this pancetta from Sea Breeze Farm. This beautiful, dry-aged and salt-cured pancetta will keep for weeks, and will make many dishes that much more delicious.

Freshly-smoked Alaskan king salmon from Loki Fish. Photo copyright 2009 by Zachary D. Lyons.

Freshly-smoked Alaskan king salmon from Loki Fish. Photo copyright 2009 by Zachary D. Lyons.

Or how about some smoked salmon from Loki Fish (pictured above) or Wilson Fish. Vacuum-packed, it will keep in the fridge from a several weeks if unopened, or you can toss it in the freezer, and it will keep even longer.

Slinging veggie quesadillas at Patty Pan Grill. Photo copyright 2009 by Zachary D. Lyons.

Slinging veggie quesadillas at Patty Pan Grill. Photo copyright 2009 by Zachary D. Lyons.

But it you just have to have it now, might I suggest you grab a snack from Dev at Patty Pan Grill. She uses ingredients mostly from Market farmers, you know. And she even has a couple of books she wrote for sale.

Two books by Patty's Pan's Devra Gartenstein. Photo copyright 2009 by Zachary D. Lyons.

Two books by Patty's Pan's Devra Gartenstein. Photo copyright 2009 by Zachary D. Lyons.

For a full accounting of what you will find at your Ballard Farmers Market today, to preserve or eat tonight, check the “What’s Fresh Now!” listings in the upper right-hand corner.

August 16th: Onions & Garlic & Shallots, Oh My!

August 16, 2009
Red Cippolini onions from Local Roots. Photo copyright 2009 by Zachary D. Lyons.

Red Cippolini onions from Local Roots. Photo copyright 2009 by Zachary D. Lyons.

Sure, there is other stuff at the Ballard Farmers Market this week. I’m just not sure I am going to write about it. Not when we’ve got all these cool onions and garlic and shallots to talk about. I mean, really, without these supporting, bulbous characters to compliment most of the other stuff we bring home from the Market each week, what would really be the point of eating, right? Take these absolutely beautiful red cippolini onions from Local Roots, for instance. Think of all the things that would turn from average to spectacular just by added some carmelized slices of them.

Give the gift of garlic, from Anselmo Farms. Photo copyright 2009 by Zachary D. Lyons.

Give the gift of garlic, from Anselmo Farms. Photo copyright 2009 by Zachary D. Lyons.

Anselmo Farms grows about 60 varieties of garlic currently, though only about 3o will make it to Market this year. That’s because in order for the farm to build up its seed stock, it needs to take all of the other 30 and replant them for next year. The good news is that they have plenty of the 30 varieties coming to Market, and as there is no such thing as too much garlic, stock up. They’ll grow more.

Chesnok red garlic from Oxbow Farm. Photo copyright 2009 by Zachary D. Lyons.

Chesnok red garlic from Oxbow Farm. Photo copyright 2009 by Zachary D. Lyons.

Oxbow Farm has some pretty spirited garlic of its own right now. Their Chesnok red garlic, above, is a strong, hard-neck red garlic that will put some umph into whatever you are cooking.

New harvest shallots from Anselmo. Photo copyright 2009 by Zachary D. Lyons.

New harvest shallots from Anselmo. Photo copyright 2009 by Zachary D. Lyons.

Besides garlic, Anselmo grows a lot of shallots, as well. The shallots above are those lovely little clustering bulbs that really define what we think of as a shallot.

Young leeks from Boistfort Valley Farm. Photo copyright 2009 by Zachary D. Lyons.

Young leeks from Boistfort Valley Farm. Photo copyright 2009 by Zachary D. Lyons.

How about some leeks, a sweet and versatile member of the onions family? These beautiful young leeks are from Boistfort Valley Farm. Again, just think of the possibilities.

Aisla Craig Scottish heirloom onions from Full Circle Farm. Photo copyright 2009 by Zachary D. Lyons.

Aisla Craig Scottish heirloom onions from Full Circle Farm. Photo copyright 2009 by Zachary D. Lyons.

These Ailsa Craig Scottish heirloom onions from Full Circle Farm are sweet and mild, with a deep onion flavor. They make just about everything they are added to better. Well, except maybe ice cream, though I wouldn’t put it past Empire Ice Cream to try it.

Local Roots shallots. Photo copyright 2009 by Zachary D. Lyons.

Local Roots shallots. Photo copyright 2009 by Zachary D. Lyons.

Local Roots has some fabulous shallots, too. These are a larger variety than those from Anselmo, up above. This is a seed shallot, which grows individually, instead of in a cluster.

Heirloom tomatoes and eggplant from Tiny's. Photo copyright 2009 by Zachary D. Lyons.

Heirloom tomatoes and eggplant from Tiny's. Photo copyright 2009 by Zachary D. Lyons.

Rest assured, however, that there is still plenty of other deliciousness waiting for you at your Ballard Farmers Market — waiting, in fact, for you to add to it some onions, garlic and shallots!

Nash's beans. Photo copyright 2009 by Zachary D. Lyons.

Nash's beans. Photo copyright 2009 by Zachary D. Lyons.

Beans love all three.

Viking purple potatoes from Olsen are perfect for Ballard. Photo copyright 2009 by Zachary D. Lyons.

Viking purple potatoes from Olsen are perfect for Ballard. Photo copyright 2009 by Zachary D. Lyons.

Potatoes do, too.

Veggie display at Pa Garden. Photo copyright 2009 by Zachary D. Lyons.

Veggie display at Pa Garden. Photo copyright 2009 by Zachary D. Lyons.

Above, Walla Walla sweet onions and leeks cozy up with many of their favorite vegetables in a display at Pa Garden last week.

Various cherry tomatoes from Nature's Last Stand. Photo copyright 2009 by Zachary D. Lyons.

Various cherry tomatoes from Nature's Last Stand. Photo copyright 2009 by Zachary D. Lyons.

And it goes without saying, though I am going to say it anyway, that tomatoes adore onions and garlic and shallots.

I know, I know. There is a lot more available at your Ballard Farmers Market this week. For a full accounting, click on “What’s Fresh Now!” in the upper right-hand corner, and we’ll see you today at the Market.

August 9th: Tomatoes, Melons, Celery, Plums, Eggplant, Apples… Everything!

August 9, 2009
Many heirloom tomatoes from Oxbow Farm. Photo copyright 2009 by Zachary D. Lyons.

Many heirloom tomatoes from Oxbow Farm. Photo copyright 2009 by Zachary D. Lyons.

The Ballard Farmers Market is full of incredible tomatoes today, like these from Oxbow Farm. From heirlooms to cherries to beef steaks, in every shape, size and color, we have reached peak tomato season. And this is a bumper season for tomatoes. With our hot weather recently, tomato plants have gone into overdrive. Come to the market and enjoy them while you can.

Honey Yellow icebox melons from Full Circle Farm. Photo copyright 2009 by Zachary D. Lyons.

Honey Yellow icebox melons from Full Circle Farm. Photo copyright 2009 by Zachary D. Lyons.

The Market is awash in melons now, too, including a wide variety of icebox melons like these honey yellow melons from Full Circle Farm. Icebox melons are small varieties of melons, many of which were researched and developed right here in Washington by WSU.

Collard greens from Nash's. Photo copyright 2009 by Zachary D. Lyons.

Collard greens from Nash's. Photo copyright 2009 by Zachary D. Lyons.

With the extreme heat recently, many farms saw certain crops overwhelmed. Greens in particular suffered. But the beauty of the geographic diversity of the many farms at Ballard Farmers Market is that most crops are still available from at least one or more farms. Take these collard greens, for instance. While many farms currently do not have them, Nash’s does. So take time to look around the Market today to find what you want, and consider trying something new, if you can’t find what you had hoped for, like radishes, which will be in very tight supply today.

Celery from Boistfort Valley Farm. Photo copyright 2009 by Zachary D. Lyons.

Celery from Boistfort Valley Farm. Photo copyright 2009 by Zachary D. Lyons.

Boistfort Valley Farm has the first celery of the year at the Market. Strangely enough, celery is one of those crops not grown by many market farmers, and yet it ends up in so many of our fridges. Well, I am here to tell you, if you have never had super-fresh celery straight from the farmer, as opposed to that old, well-travelled, rubbery stuff at the big box store, you must try some. The snap. The taste. You can’t beat it.

Shiro plums from ACMA Orchards. Photo copyright 2009 by Zachary D. Lyons.

Shiro plums from ACMA Orchards. Photo copyright 2009 by Zachary D. Lyons.

Everywhere you turn today, you will find stone fruit, from peaches to cherries to nectarines to pluots. You’ll see apricots, cherry plums, and these lovely Japanese Shiro plums from ACMA, above.

Spud nuts from Olsen Farms come in three convenient sizes. Photo copyright 2009 by Zachary D. Lyons.

Spud nuts from Olsen Farms come in three convenient sizes. Photo copyright 2009 by Zachary D. Lyons.

Potatoes are hitting their stride now, and it is cool enough for us to cook them now, too. Olsen Farms is famous for its dryland potatoes from Northeast Washington, and for their spud nuts in particular, like these above.

Some many peppers from Alvarez Organic Farms. Photo copyright 2009 by Zachary D. Lyons.

Some many peppers from Alvarez Organic Farms. Photo copyright 2009 by Zachary D. Lyons.

Alvarez Organic Farms grows something like 150 varieties of peppers. Above is just a sampling of them available now. Look for more and more in the next few weeks, in every shape, color and heat index.

Purple Rain eggplant from Alvarez. Photo copyright 2009 by Zachary D. Lyons.

Purple Rain eggplant from Alvarez. Photo copyright 2009 by Zachary D. Lyons.

Alvarez also grows some 15 varieties of eggplant, like this Purple Rain eggplant, above. You’ll find 10 varieties of eggplant today from Alvarez, and eggplant is now available from many other farms, too.

Pickling cukes from Stoney Plains. Photo copyright 2009 by Zachary D. Lyons.

Pickling cukes from Stoney Plains. Photo copyright 2009 by Zachary D. Lyons.

It is pickling season. Many farms grow pickling cukes. Stoney Plains grows some of the best. And you can order them in 25# bags, sorted by size, in order to make your pickling process easier. And Alm Hill, as well as several of the Hmong farms, has pickling dill available now, too.

Stoney Plains has the first westside corn of the year. Photo copyright 2009 by Zachary D. Lyons.

Stoney Plains has the first westside corn of the year. Photo copyright 2009 by Zachary D. Lyons.

Stoney Plains also has the first sweet corn of the season from Western Washington available now. Westside farmers often plant different varieties of corn than Eastside farms, so check some out and compare.

Organic artichokes from Alm Hill Gardens. Photo copyright 2009 by Zachary D. Lyons.

Organic artichokes from Alm Hill Gardens. Photo copyright 2009 by Zachary D. Lyons.

Alm Hill has artichokes and tomatillos now, and it may have cranberry shelling beans and okra this week. Ever-bearing strawberries are beginning to reappear in the Market now, from Billy’s to possibly Sidhu and Alm Hill. If you can’t find them this week, you will next. And many varieties of green beans — from concesa to dragon tongue to Roma to yellow wax — and you will find lots of them at Local Roots, Growing Things, Stoney Plains, Summer Run, Boistfort Valley, and many others.

Red pearl onions from Full Circle. Photo copyright 2009 by Zachary D. Lyons.

Red pearl onions from Full Circle. Photo copyright 2009 by Zachary D. Lyons.

I’ve said it before, and I’ll say it again. Too few farms grow pearl onions. But Full Circle is one of them. These little onion jewels are a short-season summer treat. I like to sauté them with bacon and green beans. Yeah, baby!

Shamrock apples, from Tiny's, are one of the first apples of the season. Photo copyright 2009 by Zachary D. Lyons.

Shamrock apples, from Tiny's, are one of the first apples of the season. Photo copyright 2009 by Zachary D. Lyons.

Two signs summer is not long for this world: back-to-school sales and fresh apples. Tiny’s has Shamrock apples, above, an early apple. ACMA has another early variety called Lodi apples.

Of course, this is just a teaser of all the deliciousness available today at the Ballard Farmers Market. For a full list of what you can hope to find today, click on “What’s Fresh Now!” in the upper right-hand corner.