Posts Tagged ‘bread’

Sunday, November 23rd: Eat Local For Thanksgiving!

November 22, 2014
Brussels sprouts from Nash's Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Brussels sprouts from Nash’s Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

It’s here, folks! The first really big holiday of the holiday season: Thanksgiving! Or as we call it in my family, “Thanks For The Land Day!” Whatever you and yours call it, this coming Thursday is a day to take a break, take stock, and express our thanks for what we have, and especially for the bounty that reaches our tables. For Thanksgiving, the first American holiday, ultimately commemorates when mighty, advanced indigenous peoples welcomed undocumented foreigners with open arms and saved them from starvation at Plimouth, so that they might make better lives for themselves in a new world.

We in the farmers market community encourage you to Eat Local For Thanksgiving this coming Thursday, and we have pretty much everything you’ll need to do so right here. We then ask you to give thanks for the many local farmers, fishers, ranchers and food artisans who bring you the best food on earth right here at your Ballard Farmers Market every Sunday, year round. This year, the best way you can do that is to make a public comment in opposition to unreasonably high permit fee increases on farmers markets and their vendors proposed for 2015 by Public Health – Seattle & King County. For a great discussion of the issues at hand, and what is at stake, check out this week’s Ballard News-Tribune article, and for more details on how to comment, please see this blog post from last week. And in return, we thank you!

Shallots from Alvarez Organic Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Shallots from Alvarez Organic Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

One of my favorite dishes for Thanksgiving is Brussels sprouts with bacon and shallots. There are plenty of Brussels in your Ballard Farmers Market right now, including those beauties up above from Nash’s Organic Produce. And several farms will have shallots, including this from Alvarez Organic Farms. I caramelize my shallots while browning and rendering out my chunked up bacon in a hot skillet. When the bacon begins to get browned, and the shallots caramelized, I drop in the Brussels, cut in half, and sauté them in the bacon grease until they get bright green and just beginning to get tender. At that point, I deglaze the pan with some white wine. The wine combines with the tasty browned pits, or fond, on the bottom of your skillet, reincorporating them back into the Brussels with delicious results. The Brussels finish cooking in this yummy wine sauce and the wine cooks down. The result is that your Brussels sprouts hating kin will ask for seconds!

And speaking of cooking tips, celebrated James Beard Award winning local chef, Ethan Stowell of Ethan Stowell Restaurants (including Ballard Ave’s Ballard Pizza Company, Chippy’s and Staple & Fancy) will preform an Eat Local For Thanksgiving cooking demonstration at 11 a.m. today.

Bacon from Skagit River Ranch at Ballard Farmers Market. Copyright Zachary D. Lyons.

Bacon from Skagit River Ranch at Ballard Farmers Market. Copyright Zachary D. Lyons.

You’ll need some of this amazing bacon from Skagit River Ranch to complete your Brussels sprouts masterpiece this week, but get here early, as it’s sure to sell out. And speaking of things selling out, here are some shopping strategy tips for today’s Market:

  • Get here early, if you can.
  • Pack patience with you, as crowds will be big.
  • Maybe pack a cooler, too.
  • Purchase things like eggs, bacon, cranberries and other items likely to sell out early first.
  • If you don’t plan on watching any sporting matches today, you may prefer to shop after 1 p.m., when big games will thin out our crowds, though keep in mind that some prime items may be sold out by then.
  • If you do plan to watch either the Seahawks or Sounders games, do your shopping first, or during halftime, and watch the games on one of the many TV screens in bars and eateries up and down Ballard Avenue. It will likely be cool enough that, even without a cooler, your Market goodies will keep just fine in your trunk until after the big game!

Here is a list of where you may be able to watch the Sounders playoff game in the neighborhood at 2 p.m. today:

  • Bad Albert’s
  • Ballard Smoke Shop
  • Billy Beach Sushi & Bar
  • El Borracho (on Leary)
  • Kangaroo & Kiwi (on Market, soccer only)
  • Kickin’ Boot
  • Lock & Keel
  • Loft
  • Market Arms (on Market, soccer only)
  • Moshi Moshi
  • Patxi’s
  • The Gerald
  • The Noble Fir

Here is a list of where you will be able to watch the Seahawks, in addition to all of the places above:

  • Bastille (at the bar)
  • Bitterroot (in the bar)
  • Hattie’s Hat (at the bar)
  • Matador (at the bar)
  • Stoneburner (in the bar)

And that’s how you can have your game, and Eat Local For Thanksgiving, too!

Siegerrebe wine nestled in siegerrebe grapes at LIV (Lopez Island Vineyards). Photo courtesy LIV.

Siegerrebe wine nestled in siegerrebe grapes at LIV (Lopez Island Vineyards). Photo courtesy LIV.

Now, I wouldn’t necessarily recommend that you use a bottle of Siegerrebe from LIV (Lopez Island Vineyards) to deglaze your pan whilst cooking up those Brussels, but it would be a nice accompaniment to your meal. It, or any of the many other award-winning wines from LIV. And try out their new raspberry dessert wine, too!

Rutabagas from Alm Hill Gardens at Ballard Farmers Market. Copyright Zachary D. Lyons.

Rutabagas from Alm Hill Gardens at Ballard Farmers Market. Copyright Zachary D. Lyons.

Another favorite of mine this week is steamed rutabagas mashed with lots of good butter. You’ll find these lovely little bagas at Alm Hill Gardens (a.k.a., Growing Washington), right at the bottom of the Market. Nummers!

Winter squash from Boistfort Valley Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Winter squash from Boistfort Valley Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Winter squash from Boistfort Valley Farm will help sweeten up your holiday feast. They have many different varieties from which to choose, in many flavors, textures, colors, shapes and sizes. Ask for cooking tips. Roast your seeds. And remember, you can eat the skins on many squash varieties!

Japanese turnips from One Leaf Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Japanese turnips from One Leaf Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Looking to add a little taste of spring to your fall feast? How about some of these beautiful Japanese wax turnips from One Leaf Farm? They come complete with greens, meaning you get two dishes for the price of one! Or, better yet, cook them together! Cut the turnips in half, sauté them in butter or olive oil until tender and a bit browned. Then add the greens and some crushed garlic and toss together until the greens wilt. Salt and pepper to taste. Enjoy!

Red Lasoda potatoes from Olsen Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Red Lasoda potatoes from Olsen Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

And don’t forget the spuds! Olsen Farms has a couple dozen varieties of potatoes from which to choose, with one perfect for your needs. Some or white, others golden, and others red or blue. Some are waxy and others starchy. Some are better suited to baking, while others like roasting, and still others steaming or frying. Ask questions. Read tags. Have fun with your potatoes.

Parsnips from Oxbow Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Parsnips from Oxbow Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

One thing you can do with your potatoes is mash them with some celery root and parsnips from Oxbow Farm. Talk about an elegant mash! You’ll want equal amounts of all three. I also like to cut up my parsnips into small chunks and roast them in a hot oven with some sweet potatoes from Lyall Farms cut into similar-sized pieces. When they’re tender, they’re done… in about 15-20 minutes. Toss them once, midday.

Spicy salad mix from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Spicy salad mix from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

With all the meat, potatoes, sugary things, roots and such, you’ll want some roughage. Lucky for us, in spite of the recent cold weather, Colinwood Farm’s greenhouses are still cranking out some righteous spicy salad mix just for you! Slice up some of those turnips like radishes and add them to it.

Farmbox Greens' vertical farm in West Seattle. Copyright Zachary D. Lyons.

Farmbox Greens’ vertical farm in West Seattle. Copyright Zachary D. Lyons.

Oh, and add some superfood to your salad, too! This week, we welcome Farmbox Greens to your Ballard Farmers Market with these Seattle-grown microgreens. In their seedling form, they are little nutrient bombs, and they are packed with flavor, too. Garnish your soups, mashes, meats and more with them.

Arkansas Black apples from Tiny's Organic at Ballard Farmers Market. Copyright Zachary D. Lyons.

Arkansas Black apples from Tiny’s Organic at Ballard Farmers Market. Copyright Zachary D. Lyons.

Apples are good for all sorts of dishes, from salads to sauces to pies, during the holidays. I chose this particular photo of Arkansas Black apples from Tiny’s Organic because I recently returned from a trip to Arkansas, and I am here to testify that this apple is, in fact, the apple of Arkansas!

Cirrus cheese from Mt. Townsend Creamery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Cirrus cheese from Mt. Townsend Creamery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Cirrus cheese from Mt. Townsend Creamery is what they, and I, call a “Northwest camembert.” It is the perfect cheese for any occasion, great on a nice slice of local bread and topped with some ikura from Loki Fish. You’ll need some for your holiday festivities!

Kalamata olive bread from Snohomish Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Kalamata olive bread from Snohomish Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

And here is a perfect local bread for that pairing: kalamata olive bread from Snohomish Bakery. It is all chewy and salty and delicious, and it keeps fairly well, so fear not picking it up today for later in the week. And if you are simply a worrier by nature, then pop it in the freezer today, then pop it in the oven around 300 degrees on Thursday for about 20-30 minutes. It’ll be like it just came out of the bakery’s oven!

Fresh Puget Sound Keta salmon fillets from Loki Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

Fresh Puget Sound Keta salmon fillets from Loki Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

Loki Fish will have just a little bit more fresh Puget Sound Keta salmon today in fillet form before the Puget Sound season closes for 2014. They had one more brief opening on Thursday night, so this is super fresh. If you’re just not a turkey eater, or you are looking for something distinctly different for your other meals this week, here you go! But it will sell out early. However, they will have plenty of that aforementioned ikura, freshly cured and ready to pep up that cheese and bread, or your soup or salad.

Thanksgiving pumpkin pie from Deborah's Homemade Pies at Ballard Farmers Market. Copyright Zachary D. Lyons.

Thanksgiving pumpkin pie from Deborah’s Homemade Pies at Ballard Farmers Market. Copyright Zachary D. Lyons.

Why spend the entire day in  your kitchen on Thursday? Give yourself a bit of a break and get one of these amazing pumpkin pies from Deborah’s Homemade Pies, or apple or pecan. Not only will it lower your stress level, it will likely be better than anything anyone you know can bake! And if you are attending a feast at someone else’s house, and you’re supposed to bring dessert… here you go! Just grab a pinch of AP flour out of the cupboard before you leave home and dust yourself a bit. Everyone will believe you baked it yourself.

Green Dragon hummus from House of the Sun at Ballard Farmers Market. Copyright Zachary D. Lyons.

Green Dragon hummus from House of the Sun at Ballard Farmers Market. Copyright Zachary D. Lyons.

Finally, we’d like to give one last shout out to Adam and House of the Sun Raw & Vegan Foods. Adam is retiring his company as of today’s Market, and he is moving to Portland. Stop by, wish him well, and grab yourself one last container of his awesome Green Dragon hummus for old times’ sake. Thanks, Adam! We’ll miss you!

Don’t forget to check out this week’s midweek blog posts (Tuesday & Thursday) for more information on what you’ll find today at you Ballard Farmers Market. And 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.

Thanksgiving Update For Thursday, November 20th: Let’s Tawk Stuffing!

November 20, 2014
Stuffing mix from Tall Grass Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Stuffing mix from Tall Grass Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Let’s talk stuffing. You’ll find most everything you’ll need for an Eat Local For Thanksgiving stuffing right here at your Ballard Farmers Market this Sunday! Let’s start with this amazing stuffing mix from Tall Grass Bakery. A mixture of dried, seasoned croutons of several of their best artisan breads, it is all ready for you to mix together with many of the other delicious items below to make a memorable holiday stuffing. But quantities are limited, and it is known to sell out early!

Schmaltz, a.k.a., chicken fat, from Stokesberry Sustainable Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Schmaltz, a.k.a., chicken fat, from Stokesberry Sustainable Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Before you add the stuffing mix to your pot, you will need to sauté your onions and celery. For a real treat, skip the butter and sauté them with some schmaltz, or chicken fat, from Stokesberry Sustainable Farm. This is the butter of Jewish mothers and grandmothers for centuries. It will impart amazing flavor into your stuffing while actually being less heavy than butter.

Yellow onions from Kirsop Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Yellow onions from Kirsop Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

You will need onions for a proper stuffing. Like these lovely yellow onions from Kirsop Farms, or even some of their red cipollini onions. They sweeten up as they cook, to add a nice, rich flavor. And for more flavor, and texture…

Celery from Stoney Plains Organic Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Celery from Stoney Plains Organic Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

… you’ll need some celery, like this celery from Stoney Plains Organic Farm. Now, I’ll warn you. Celery took it hard during the recent freeze, so quantities will be extremely limited this Sunday. Most farmers harvested as much celery as they could in advance of the freeze, but they weren’t all successful. Now, don’t let the fact that it was harvested a week or so ago worry you. It’ll still be fresher and better tasting than most celery at the Big Box stores. And in the worst case scenario, your Ballard Farmers Market will have plenty of celeriac (a.k.a., celery root) available from multiple farms.

Chesnock red garlic from Jarvis Family Garlic Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Chesnock red garlic from Jarvis Family Garlic Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

And garlic. You’ll need lots of garlic. Not just for your stuffing, but for just about everything else, especially your bird! Stop by Jarvis Family Garlic Farm and check out all the different varieties of heirloom garlics they have, including this classic Chesnock red garlic.

Stock from Sea Breeze Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Stock from Sea Breeze Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

A good stock makes for delicious stuffing. And while we never really know for sure what our buddies George & Rose from Sea Breeze Farm will show up with at your Ballard Farmers Market from week to week, hopefully this week will include some of their various meat stocks, which will moisten and richly flavor your stuffing.

Sno-Valley Mushrooms' Rowan and shiitake mushrooms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Sno-Valley Mushrooms’ Rowan and shiitake mushrooms at Ballard Farmers Market. Copyright Zachary D. Lyons.

If you like mushrooms in your stuffing, be sure to stop by Sno-Valley Mushrooms early to pick up some of their shiitake or oyster mushrooms. They grow them over in Duvall in a state-of-the-art facility, and the result is delicious and nutritious local mushrooms that will make your stuffing sing!

Smoked, pickled & shucked oysters from Hama Hama Oyster Company at Ballard Farmers Market. Copyright Zachary D. Lyons.

Smoked, pickled & shucked oysters from Hama Hama Oyster Company at Ballard Farmers Market. Copyright Zachary D. Lyons.

Finally, if you like oysters in your stuffing, Hama Hama Oysters has you covered with shucked oysters in various sizes. They are fresh and brinylicious, and will make for a truly luxurious stuffing. But again, get here early, as they will sell out.

Midweek Update for Wednesday, November 5th: Pickled Things, Cured Things, Fermented Things, Aged Things, Milled Things, Dried Things & Baked Things!

November 5, 2014
Pickled garlic and red onions from Purdy Organics at Ballard Farmers Market. Copyright Zachary D. Lyons.

Pickled garlic and red onions from Purdy Organics at Ballard Farmers Market. Copyright Zachary D. Lyons.

With the first midweek update of November, we give a tip of the hat to all things food artisan, value-added, or processed. What’s the difference? Nothing, really, except that when one says, “farmer value-added,” it means the farmer has processed their own ingredients into the artisan product. And food artisans are simply folks who take raw ingredients and craft (or process) them into something new. This time of year is great for such food, because we tend to enjoy them more now, because they extend the seasons of the ingredients they feature, and because many of those ingredients are done for the year already. And everything in this post features ingredients grown right here in Washington — something we require of our food artisans — and most include ingredients produced by farmers right here at your Ballard Farmers Market! Like Purdy Organics and their shiny new labels to match their new organic certification. They source their pickle ingredients from local farms, including our own Alvarez Organic Farms.

Kimchi, Krauts & more from Firefly Kitchens at Ballard Farmers Market. Copyright Zachary D. Lyons.

Kimchi, Krauts & more from Firefly Kitchens at Ballard Farmers Market. Copyright Zachary D. Lyons.

Firefly Kitchens got their start just a few short years ago selling at your Ballard Farmers Market and our midweek markets. They immediately began winning awards for their naturally fermented kimchis and krauts, not just locally, but across the country. This is food that will cure what ails you, and taste great doing it! It is living food. Personally, I heart the caraway kraut on a nice bratwurst from Skagit River Ranch.

Cordials from Finnriver Farm & Cidery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Cordials from Finnriver Farm & Cidery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Finnriver Farm & Cidery may be best known for its hard ciders, but it also make these awesome fruit cordials, a deliciously sweet finish to any meal, and great for all those special occasions in your future. They are made with berries grown right on the farm, as well as tree fruit from their neighbors’ farms. Stop by for a sample this weekend!

Dried garbanzo beans from Alvarez Organic Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Dried garbanzo beans from Alvarez Organic Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Do you buy your garbanzo beans in a can still? Do you think they don’t grow around here? Cuz they do. Lots of them! And Alvarez Organic Farms has them — this year’s harvest, dried, shelled, and ready for you to soak and make the best hummus ever, or to add to salads, soups and more. Cut out the middle man. Don’t worry about what those cans are lined with. Get closer to the source of all of your food. And enjoy even more localiciousness!

Corn meal from Nash's Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Corn meal from Nash’s Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Nash”s Organic Produce may be most famous for its carrotsbeets and greens, but they also grow lots of grains, too. One of those grains is corn — milling corn. If you use corn meal at all, you absolutely must try Nash’s freshly-milled corn meal. You can actually taste the corn, in all its delicious sweetness! I use it for pan-frying oysters from Hama Hama Oysters or true cod from Wilson Fish myself. Nummers!

Gruyere bread from Snohomish Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Gruyere bread from Snohomish Bakery at Ballard Farmers Market. Copyright Zachary D. FLyons.

Finally, how’s about some Gruyere cheese bread from Snohomish Bakery? Snohomish makes this bread using Shepherd’s Grain flour, produced right here in Washington by a bunch of farmers over in the Palouse. This stuff is seriously addictive, so consider yourself warned! And we’ll see you at your Ballard Farmers Market this Sunday!

Sunday, September 28th: It’s Still Summer, Apparently. And Yet… Hardy Kiwis, Brussels Sprouts & Wreaths Have Arrived!

September 27, 2014
Hardy kiwis from Green Water Farm. Photo courtesy Green Water Farm.

Hardy kiwis from Green Water Farm. Photo courtesy Green Water Farm.

It is hardy kiwi season at your Ballard Farmers Market, folks! Yessir, kiwis do grow around these parts. They are a small variety, about the size of a cherry tomato, and they are awesome! Green Water Farm grows them over in Port Townsend. We missed them here last year, as it was a rough year on the crop. No such problems this year, and they are rolling in earlier than ever! Yeehaw! (Sorry, I’m listening to The Outlaws while I write this.)

Walt models a Brussels sprout tree from Summer Run Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Walt models a Brussels sprout tree from Summer Run Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Speaking of earlier than ever, we have never seen Brussels sprouts in September before.. well, before now! In fact, I took this photo a week ago, meaning this is the earliest we’ve ever seen there here by over three weeks! What up?! Summer Run Farm wins this particular record-breaking crop lottery. So bring on fall! We’re ready!

Whole pastured chicken from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Whole pastured chicken from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

As of last Monday, we passed back into the dark side of the calendar. Longer nights mean cooler days, and cooler days mean roasting a chicken indoors is bearable again, and in fact, doing so reduces the need to turn on your heat overnight. So why not stop by Growing Things Farm for one of these gorgeous, and stunningly delicious, pasture-raised chickens today? These are the chickens my family eats for Thanksgiving. And just to clarify… “pasture-raised” means they get to run around all over the place outdoors. (Trust me, I’ve seen them.) It does not mean they’ve been treated with heat to sterilize them. That would be “pasteurized,” and that would make for a rather strange chicken.

Farhad from Tall Grass Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Farhad from Tall Grass Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Today is the final day for Farhad of Tall Grass Bakery at your Ballard Farmers Market… at least in his capacity working for them. Farhad is moving on to other projects after about eight years with Tall Grass. He has always been a delight to work with, and we’ll miss seeing him every Sunday. Stop by for a baguetteolive fougasse or loaf of hominy bread, and wish him well! (Note: Tall Grass Bakery ain’t going anywhere. They started with us over in Fremont about 15 years ago, and we’re pretty much joined at the hip now.)

Cherokee purple tomatoes from One Leaf Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Cherokee purple tomatoes from One Leaf Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

What an epic year for tomatoes! I’ve been hearing even the lamest of backyard gardeners saying they’ve been rocking the tomato action in their gardens this year. And no one rocks tomatoes quite like One Leaf Farm. These Cherokee Purple tomatoes, for instance, are outstanding right now. So juicy and perfect, begging for a dash of salt and a spoonful of mayo, or to be celebrated in a nice salad or sandwich.

Italian prunes from Booth Canyon Orchard at Ballard Farmers Market. Copyright Zachary D. Lyons.

Italian prunes from Booth Canyon Orchard at Ballard Farmers Market. Copyright Zachary D. Lyons.

Stina from Booth Canyon Orchard tells me that they have tons of these amazing Italian prunes this year. One of my favorite fruits, they are amazing dried, made into jams, chutneys or sauces, used to accent a nice duck or some pork, or just eaten right off of the stone. They are deeply sweet with a wonderful, thick flesh. And I think I’ll have one right now!

Pepper wreaths and strings from Alvarez Organic Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Pepper wreaths and strings from Alvarez Organic Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

It has been just over a month since my trip to visit Alvarez Organic Farms to see their acres and acres of pepper fields. They have over 400 varieties of peppers now. And they have a group there that has been crafting them into these spectacular pepper wreaths and pepper strings for years. But this year’s are especially beautiful. They will brighten your home for weeks, they make great gifts, and because they are not treated with anything, the peppers are fully edible after they’ve dried out.

Green cabbage from Nash's Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Green cabbage from Nash’s Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Thank you, Devon, for getting me another great recipe (below) from the kitchens of Nash’s Organic Produce. This week’s feature is cabbage, and they have lovely cabbage right now for you! They still have plenty of sweet corn, too, as well as celery root, spinach and basil, for that last dose of pesto. And they’ll have 3-pound bags of rainbow carrots for the next two weeks at a great value!

Cabbage Roll Casserole

Servings: 6

  • 1 pound ground pork
  • 1/2 cup chopped onion
  • 1 (14 ounce) can tomato sauce
  • 1 head cabbage, chopped
  • 1/2 cup uncooked brown rice
  • 1/2 teaspoon salt
  • 2 cups veggie or chicken broth

Preheat oven to 350 degrees F. In a large skillet, brown pork in oil over medium high heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9 x 13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

Pie pumpkins and blue hubbard winter squash from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Pie pumpkins and blue hubbard winter squash from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

We finish off with some gorgeous gourds from Colinwood Farm. These are blue hubbard winter squash and sugar pie pumpkins. Hubbards make for great soups and stews, are great roasted, and are large enough to feed a small army. And the pumpkins make for great pies, custards and breads. Yes, it is warm and sunny again today, but it is fall, folks. Let’s enjoy it!

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.


Follow

Get every new post delivered to your Inbox.

Join 4,413 other followers