Posts Tagged ‘black truffles’

Sunday, November 24th: Everything You Need For An All-Local Thanksgiving & Chanukah, From Sweet Potatoes To Brisket To Sharpened Knives!

November 23, 2013
Chef Jason Stoneburner of Bastille & Stoneburner. Photo copyright 2013 by Zachary D. Lyons.

Chef Jason Stoneburner of Bastille & Stoneburner. Photo copyright 2013 by Zachary D. Lyons.

Hey kids! It’s time for Chanukgiving, or Thanksnukah, or whatever you call it in the extremely rare instance when Chanukah and Thanksgiving happen simultaneously. But whatever you choose to call it, one thing is certain, it is time to eat local, and eat lots of it! Woohoo!!! Of course, your Ballard Farmers Market has you covered from every angle, with the possible exception of fresh turkeys. (Let’s face it. If you still haven’t arranged for your pasture-raised, local turkey, you have no one to blame but the turkey looking back at you in the mirror. But I digress.) We do have everything else you’ll need, and I do mean everything. We even have cooking oil, butter and salt! (That’s right, boys and girls. This week, we’ve added San Juan Island Sea Salt to our vendor lineup, with local salt!) And today, we’ve even got an Eat Local For Thanksgiving cooking demonstration at noon with Chef Jason Stoneburner of Bastille and Stoneburner to give you great ideas for holiday side dishes. Jason’s menus are built around what he can get from the vendors at your Ballard Farmers Market. Indeed, each Sunday, you can watch dolly after dolly of localiciousness being transferred from our vendors to his kitchens. So he knows a little bit about eating local. Come get a tip or two from him today. (Last week, for instance, Chef Dustin Ronspies from Art of the Table taught us that that a pinch of sugar enhances the savory flavors in savory dishes, and a pinch of salt enhances the sweet flavors in sweet dishes.)

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

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

Okay, let’s get down to seriously delicious business here. There are over 20 photos this week, so I am going to make my descriptions briefer than usual, but really, the photos speak for themselves. They say, “we are stocked to the gills with great, local ingredients to make your holiday table complete, and render a visit to a Big Box story unnecessary.” Like these local sweet potatoes from Lyall Farms. Oh, and Lyall has apples and onions, too!

Fresh cranberries from Bloom Creek Cranberry Farm. Photo copyright 2013 by Zachary D. Lyons.

Fresh cranberries from Bloom Creek Cranberry Farm. Photo copyright 2013 by Zachary D. Lyons.

Make your own cranberry sauce this year with fresh cranberries from Bloom Creek Cranberry Farm. Last Sunday, Chef Dustin made some in less than an hour, under a tent in the middle of Ballard Ave, with a strong, cold wind at his side, so you can do it at home. He cooked down the cranberries, then added some apple, a little sugar, some orange zest and orange juice, and a pinch of salt. Simple. Delicious.

Winter squash from Growing Things Farm. Photo copyright 2013 by Zachary D. Lyons.

Winter squash from Growing Things Farm. Photo copyright 2013 by Zachary D. Lyons.

How’s about some winter squash from Growing Things Farm? Yeah, baby. Of course, I am also having one of their pasture-raised chickens for my holiday feast. Because no law requires me to have a turkey. (Something to think about, if you haven’t gotten a turkey yet, and you don’t need to feed an army.)

Viking purple potatoes from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

Viking purple potatoes from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

You’ll need spuds, and few potatoes are better for making perfect mashed potatoes than these Viking Purple potatoes from Olsen Farms. They are bright white inside, and they have an amazing texture that takes well to mashing. Pick up butter from Golden Glen Creamery (see below) and some milk from Twin Oaks Creamery or Sea Breeze Farm to round out your mashers, or add some parsnip and celery root for something really spectacular.

Purple Goddess pears from Jerzy Boyz. Photo copyright 2013 by Zachary D. Lyons.

Purple Goddess pears from Jerzy Boyz. Photo copyright 2013 by Zachary D. Lyons.

These beauties are Purple Goddess pears from Jerzy Boyz Farm from Chelan. And who doesn’t need a beautiful pear, anytime of year?

Korean red garlic from Jarvis Family Garlic Farm. Photo copyright 2013 by Zachary D. Lyons.

Korean red garlic from Jarvis Family Garlic Farm. Photo copyright 2013 by Zachary D. Lyons.

Garlic. You will need it for stuffing, for seasoning your bird, for adding to your greens, for lots of stuff. Jarvis Family Garlic Farm has you covered with this Korean red garlic, and several other varieties that vary in flavor and intensity.

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

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

I, for one, enjoys me some oyster stuffing, and Hama Hama Oyster Company makes it easy with their freshly-shucked oysters in a variety of sizes. And if you are looking for great appetizers, try their pickled and smoked oysters, too!

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

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

If you aren’t a lover of Brussels sprouts from Nash’s Organic Produce, I can only assume you haven’t ever had them prepared properly. Try sautéing them with Alvarez shallots and Sea Breeze bacon. First, you brown the bacon whilst rendering out its fat, and you caramelize the shallots, and then you toss in the sprouts, cut in halves, or in quarters for the bigger ones, and cook them until they get bright green and just a bit tender. Then deglaze the pan with a nice white wine, cooking off the alcohol while the wine combines with the bacon and shallot bits in the pan, and then the sprouts absorb all that deliciousness as they get tender. Boom. You now love Brussels sprouts.

Black truffles from Foraged & Found Edibles. Photo copyright 2013 by Zachary D. Lyons.

Black truffles from Foraged & Found Edibles. Photo copyright 2013 by Zachary D. Lyons.

These are wild black truffles from Washington, brought to you by Foraged & Found Edibles. Add some to your mashed potatoes, or toss them with some Pasteria Lucchese pappardelle and Golden Glen butter for a nice side dish! They also have yellowfoot chanterelle mushrooms and hedgehog mushrooms, which are a great addition to stuffing!

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

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

Speaking of stuffing, if you get here early enough, you might get some of these seasoned croutons from Grateful Bread Baking. They make for amazing stuffing. Just add some Sea Breeze stock, onions, garlic, celery, and whatever else suits your fancy, and bake. If you miss out on these croutons, you can easily make your own with one of their wonderful loaves of bread.

Fresh, local butter from Golden Glen Creamery. Photo copyright 2011 by Zachary D. Lyons.

Fresh, local butter from Golden Glen Creamery. Photo copyright 2011 by Zachary D. Lyons.

And here is that aforementioned farmstead butter from Golden Glen Creamery in Bow. You can get it salted and unsalted, or with any of a number of sweet and savory flavorings. And let’s face it. You will need lots of butter. Why not make it local, too?!

Yellow onions from One Leaf Farm. Photo copyright 2012 by Zachary D. Lyons.

Yellow onions from One Leaf Farm. Photo copyright 2012 by Zachary D. Lyons.

Sure, One Leaf Farm has lots of deliciousness right now, from parsnips to kale to cauliflower to winter squash, and even a little parsley root. But they also have these gorgeous onions, and you know you will need some onions this week!

Brent Charnley, winemaker at Lopez Island Vineyards, hold the new release of his Wave Crest White table wine. Photo copyright 2013 by Zachary D. Lyons.

Brent Charnley, winemaker at Lopez Island Vineyards, hold the new release of his Wave Crest White table wine. Photo copyright 2013 by Zachary D. Lyons.

And speaking of wine, Lopez Island Vineyards has a great selection of award-winning whites and reds, with one perfect for you. Best of all, they will be sampling their wines today, so you can try it before you buy it, and find the ones you like best!

Braising mix from Colinwood Farms. Photo copyright 2012 by Zachary D. Lyons.

Braising mix from Colinwood Farm. Photo copyright 2012 by Zachary D. Lyons.

How about cooking up a nice mix of braising greens from Colinwood Farm? All you need to do is add oil, garlic, salt and pepper, and you are good to go! Talk about making life easier on Thursday.

D'Anjou pears from Booth Canyon Orchards. Photo copyright 2013 by Zachary D. Lyons.

D’Anjou pears from Booth Canyon Orchard. Photo copyright 2013 by Zachary D. Lyons.

This is the last week for Booth Canyon Orchard for 2013 at your Ballard Farmers Market. So grab yourself a box of these D’Anjou pears, store them in a nice, cool, dark place, and you can enjoy them for weeks to come.

George Vojkovich out standing in his field... with a bunch of cattle. Photo copyright 2007 by Zachary D. Lyons.

George Vojkovich out standing in his field… with a bunch of cattle. Photo copyright 2007 by Zachary D. Lyons.

And for Chanukah, perhaps you’d like a nice beef brisket. Well, I don’t have a photo of Skagit River Ranch‘s brisket, but I guess, if you look real close, you can see the brisket on their cattle above, enjoying the good life on Skagit River Ranch’s lush pastures up in Sedro-Woolley. Oh, and that is Farmer George in the background, moooving the herd.

Camelina oil from Ole World Oils. Photo copyright 2013 by Zachary D. Lyons.

Camelina oil from Ole World Oils. Photo copyright 2013 by Zachary D. Lyons.

Did I not say we even have cooking oil for you? This is camelina oil from Ole World Oils of Ritzville. Camelina is an ancient member of the mustard family, and its seeds make for great oil. It holds up to high heat, it is non-GMO, and it is high in beneficial omega-fatty acids! So now, you can say your cooking oil is farm fresh, too.

Marie Makovicka of Little Prague European Bakery piping fresh cannoli. Photo copyright 2013 by Ben Chandler.

Marie Makovicka of Little Prague European Bakery piping fresh cannoli. Photo copyright 2013 by Ben Chandler.

Looking for something sweet to finish off your meal, or perhaps something to start your day? Stop by Little Prague European Bakery, say hi to Marie, and pick up some of her delicious pastries. Thinking you want them on Thursday morning to enjoy while you watch the parade, but think they won’t keep? Ask Marie about how to properly store them until them, and how to refresh them when you are ready to eat them. Then, the only worry you’ll have is keeping yourself from eating them all before Thursday morning. Hmm. On second thought, you’d better buy extras!

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

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

These red sunchokes from Stoney Plains Organic Farm were introduced to the earliest European colonists by East Coast Indians. A member of the sunflower family, they are native to North America, and a great way to celebrate Thanksgiving, as we remember that those Indians welcomed and fed those colonists, in spite of what they ultimately represented. Sunchokes are great roasted,  you can make soup with them, you can mash them like potatoes, and one of my favorite ways to enjoy them is by steaming 1/4″ to 1/2″ chunks until just fork tender, then browning them in butter and seasoning them with salt and pepper, and perhaps a little thyme, like good home fries.

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

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

You’ve got enough to do to prepare for the big feast this week. Why not leave the pie baking to Deborah’s Homemade Pies? She has these amazing pumpkin pies, as well as a great selection of appleberry and even pecan pies, and let’s face it… most of us cannot bake a pie like Deborah can, so why not cut ourselves a break and have better pie this year?

Cranberry-tangerine, lemon-lavender, and apple pie fresh sodas from Soda Jerk Sodas. Photo copyright 2013 by Zachary D. Lyons.

Cranberry-tangerine, lemon-lavender, and apple pie fresh sodas from Soda Jerk Sodas. Photo copyright 2013 by Zachary D. Lyons.

Soda Jerk Sodas has new flavors for the season, like Cranberry-Tangerine (left) and Apple Pie (right). Why not pick up a growler or two for this week? And while you’re at it, if you loves you so fresh sodas from Soda Jerk Sodas, consider supporting their Kickstarter campaign today. It ends Monday (tomorrow), and they just have a little ways left to go to meet their goal, so click over now and contribute to the cause of their Mobile Soda Truck.

Andrew, Your Knife Sharpening Guy, sharpening knives at Wallingford Farmers Market this past summer. Photo copyright 2013 by Zachary D. Lyons.

Andrew, Your Knife Sharpening Guy, sharpening knives at Wallingford Farmers Market this past summer. Photo copyright 2013 by Zachary D. Lyons.

And last, but most assuredly not least, now is a great time to get your knives sharpened, so that dull carving knife doesn’t bounce off of your turkey on Thursday, resulting in either humiliation or serious injury, or both! Remember, sharp knives save fingers. Well, Andrew, Your Knife Sharpening Guy, will be here all day, sharpening your dullest slicing equipment, so bring your knives down, drop them off before you start shopping, and pick them up when you’re done! Or, if you’re in a rush, leave them with Andrew, and pick them up from him in Green Lake during the week, or arrange for delivery.

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.

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.

Sunday, October 24th: Puget Sound Keta Salmon, Brussels Sprouts, Black Truffles, Gluten-Free Bread & A Rainbow Of Cauliflower!

October 24, 2010

Fresh Puget Sound keta salmon from Loki Fish. Photo copyright 2009 by Zachary D. Lyons.

Happy Sunday, all! Never mind the calamity you see outside your windows this morning, because your Ballard Farmers Market is about as well stocked as ever with a veritable cornucopia of fall deliciousness normally unheard of this late in the year. Like fresh Puget Sound keta salmon from Loki Fish. Yup. Keta salmon is quite versatile, and in this case, it is the only commercially viable salmon fishery still remaining on Puget Sound. And since you can actually easily walk from the Market to Puget Sound, you’ll agree: it doesn’t get much more local that this.

Concord grapes from Alm Hill Gardens. Photo copyright 2009 by Zachary D. Lyons.

The grape harvest is very late this year, but here it is — concord grapes from Alm Hill Gardens. These sweet and quintessentially grape-flavored grapes are great as table grapes (complete with seed spitting!), or you can make your own grape juice or wine with them. And did I mention that grapes are loaded with anti-oxidants?

Brussels sprouts from Summer Run. Photo copyright 2010 by Zachary D. Lyons.

Brussels sprouts! Oh, happy day!!! How I have missed you, oh, mighty mini cabbages put on this earth to befuddle many and to enthrall those of us who appreciate their inextricable relationship with bacon, shallots and white wine… and Ciscoe Morris, of course. Congratulations to Catherine at Summer Run for winning this fall’s Brussels sprouts sweepstakes by having the first farm at your Ballard Farmers Market to harvest them.

Kohlrabi from Red Barn. Photo copyright 2010 by Zachary D. Lyons.

I was just thinking that during my recent visit to Milwaukee, Wisconsin — a great city that has one of the most impressive local food scenes in the United States (Seattle having the most impressive, of course) — I had perfectly cooked local Brussels sprouts to accompany my local, grass-finished beef meatloaf at The Comet Cafe. But being a city of many Eastern Europeans, I also found myself enjoying dishes featuring kohlrabi at the Serbian restaurants I visited. Our farmers around here grow some absolutely magnificent kohlrabi, like that above from Red Barn, which we recently welcomed back to your Ballard Farmers Market with all manner of deliciousness. Perhaps if we could encourage some of our neighbors with great kohlrabi recipes to share them with us, the many of us who are intimidated by this unusual vegetable will give it a chance. If you’ve got a recipe to share, please use the comment field below send it to us. Thanks!

Fall flowers from The Old Farmer. Photo copyright 2010 by Zachary D. Lyons.

Our Hmong farmers are famous for the spectacular flower arrangements they make year-round. But I think I like the fall bouquets best of all. There is a vibrance and warmth to these beautiful blooms from The Old Farmer, don’t you think? Now, I know that you are not really thinking you want to bring fall into your home today, but I think one of these lovely bunches of floralrificness on your dining room table would take the edge off our first big storm of the season, don’t you?

Washington black truffles from Foraged & Found Edibles. Photo copyright 2010 by Zachary D. Lyons.

These Washington black truffles from Foraged & Found Edibles pack an enormous amount of flavor in their little fungal bodies. And one of the easiest and most enjoyable ways I’ve eaten them is when Chef Seth Caswell of emmer&rye served them simply shaved over some Pasteria Lucchese pappardelle that had been tossed with butter. Delicious!

Gluten-free breads from Platypus Breads. Photo courtesy Platypus Breads.

Platypus Breads is back at your Ballard Farmers Market today with gluten-free breads worth seeking out. Lindsay took a well deserved break for a couple of weeks, but she’s back and baking up gluten-free breads which are — I will say it again until it sticks — moist and flavorful. Have you been looking for a gluten-free bread to add to your elegant dinner? Here it is!

White, green, cheddar and romanesco cauliflower from Growing Things. Photo copyright 2010 by Zachary D. Lyons.

Cauliflower is in the house! (Okay, it’s in the Market. But if you bring it home with you, it will be in the house.) Again, here’s another crop that came to us oh, so late this year, but now that it is here, let’s celebrate it. Especially when it comes in so many varieties from our friends at Growing Things Farm. I’ve captured 4 kinds above — white, green, cheddar & romanesco, which is the only vegetable that actually grows in fractals! So get your cauliflower on, baby!

Herbs de Provence butter from Golden Glen Creamery. Photo copyright 2010 by Zachary D. Lyons.

The ladies up at Golden Glen Creamery got inspired by the recent visit to Seattle by the American Cheese Society, and they’ve started having fun with all sorts of flavors infused into their farmstead butter. They’ve got three new flavors on their table, including: Bittersweet Chocolate & Orange; Northwest Mushroom Trio; and Herbs de Provence (above). Enjoy!

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!