Posts Tagged ‘butter’

Sunday, June 16th: Celebrate Father’s Day With Localiciousness From Your Ballard Farmers Market!

June 15, 2013
New grandpa Gene Panida of Wilson Fish (right) with daughter Colleen, son-in-law Jackie and baby granddaughter Violet. Photo copyright 2013 by Zachary D. Lyons.

New grandpa Gene Panida of Wilson Fish (right) with daughter Colleen, son-in-law Jackie and baby granddaughter Violet. Photo copyright 2013 by Zachary D. Lyons.

Happy Fathers’ Day, folks! I like to scratch around a bit on holidays to share a little bit of their background with you, and in so doing this time, I discovered that the woman credited with founding Fathers’ Day in 1910, Sonora Dodd, originally spelled it with the apostrophe after the ‘s’, and I am honoring her by spelling it that way, too. And did you know that Fathers’ Day was founding in Spokane? Yup. While its intent was to honor fathers much like mothers had been honored, it appears it lacked the same anti-war sentiment that Mother’s Day was founded upon. Interestingly, though the holiday was first observed in 1910, it was not until 1966 that President Johnson issued the first presidential proclamation honoring the holiday, and not until 1972 that President Nixon signed it into law as a permanent national holiday.

Stokesberry Sustainable Farm sausages by Link Lab. Photo copyright 2013 by Zachary D. Lyons.

Stokesberry Sustainable Farm sausages by Link Lab. Photo copyright 2013 by Zachary D. Lyons.

While not meant to be a purely commercial holiday, commercialism was used to promote it initially, though now it simply capitalizes on the holiday, and we will be no different in today’s blog post. To that end, let us let the guilt-inducing barrage of suggestions for honoring dad with goodies from your Ballard Farmers Market begin. After all, if you’re going to treat dad, why not do it with something meaningful, local and delicious, right? Like sausages from Stokesberry Sustainable Farm, for instance. These gorgeous links are made for Stokesberry by Wallingford’s Link Lab using Stokesberry’s pork. From left to right, above, you see Shiitake & SageFremont Beer Bratwurst and Chipotle Tequila pork sausages. And because I care, I have tried them all, and I can report that they are all fantastic! Don’t worry that they are frozen. They will thaw quickly, so dad can grill them tonight… over fire… cuz that’s what dads do.

Live oysters from Hama Hama Oyster Company. Photo copyright 2011 by Zachary D. Lyons.

Live oysters from Hama Hama Oyster Company. Photo copyright 2011 by Zachary D. Lyons.

Dads love oysters. In fact, dads love to grill oysters. It allows them to combine eating a foraged food with cooking it over fire, much like his caveman ancestors with whom he identifies so closely, when he can get away with it. And today is his day, so let him regress a little, eh? Of course, if he’s more the whip out a shucking knife type, that’ll work, too. So stop by Hama Hama Oyster Company for a bag of their finest.

Chipoltle Bourbon Butter from Hama Hama Oyster Company. Photo copyright 2013 by Zachary D. Lyons.

Chipoltle Bourbon Butter from Hama Hama Oyster Company. Photo copyright 2013 by Zachary D. Lyons.

Oh, and by the way, Hama Hama has a new product just in time for dad to use on those grilled oysters: chipotle bourbon butter. Once your oysters pop open on the grill, remove the top shell and spoon on a dollop of this stuff, let it melt all over your oyster, and then pop the whole thing in your mouth. Yeah, baby! And just to do a little bragging of our own here, this blog for your Ballard Farmers Market enjoyed its 500,000th all-time visitor Saturday! Woohoo!

Three Brothers Sauce from Zane & Zack's flocked by the plants of the world's four hottest peppers. Photo copyright 2013 by Zachary D. Lyons.

Three Brothers Sauce from Zane & Zack’s flocked by the plants of the world’s four hottest peppers. Photo copyright 2013 by Zachary D. Lyons.

Dads love hot sauce. Even if they don’t. They want to believe they can down a one-ounce shot of this Three Brothers Sauce from Zane & Zack’s World Famous Honey Company without even wincing. As if. This stuff contains four of the hottest chiles on earth, each represented in the photo above by a pepper plant from their farm that later this year will produce, from left to right, Ghost, Scorpion, 7 Pot and Scotch Bonnet chiles for next year’s sauce. So get dad a bottle. Encourage him to display his manhood. Keep a bottle of milk nearby. And try not to laugh too hard.

Certified organic strawberries from Gaia's Harmony Farm. Photo copyright 2013 by Zachary D. Lyons.

Certified organic strawberries from Gaia’s Harmony Farm. Photo copyright 2013 by Zachary D. Lyons.

Dads love strawberries, preferably atop a nice piece of shortcake, and covered in freshly whipped cream. And these certified organic strawberries from Gaia’s Harmony Farm taste as good as they look. They actually grow these under row covers, which keeps the berries cleaner while also keeping the soil warmer, helping the berries flourish and sweeten up. And did you know that 2013 is a banner year for strawberries — one of the best in many years? They are bigger and sweeter. Enjoy!

Single serving colanders from Daily Bird Pottery. Photo copyright 2013 by Zachary D. Lyons.

Single serving colanders from Daily Bird Pottery. Photo copyright 2013 by Zachary D. Lyons.

Now, here’s a cool gift for dad: a single serving colander from Daily Bird Pottery. I swear, these guys are like Revere Ware in the 1950s. Back then, they made a kitchen gadget for any and every conceivable kitchen need. Well, check this one out. You fill it up with a serving of berries — these are from Jessie’s Berries — and then you just hold it under the kitchen faucet, or the nearest drinking fountain, and rinse the berries off. The water runs right out the bottom, along with any dirt that was on the berries. How cool is that! What will they think of next?

English shelling peas from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

English shelling peas from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Dads love English shelling peas from Alvarez Organic Farms. I mean, you don’t even need to rinse these off. Just pop them open and eat the peas. Talk about the perfect veggie for dad to eat while he’s grilling dead animal parts on the Weber in the backyard, or at the park or beach. They’re sweet, crunchy and self-contained, and their packaging is easily compostable — simplicity at its best.

Organic apriums from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

Organic apriums from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

Dads love messy fruit that they can devour whole, and that is likely to ruin their shirt. In this case, organic apriums from ACMA Mission Orchards. Apriums were developed in the 1980s as an hybrid of apricots and plums. They are about 75% apricot and 25% plum, and as such, they are much more like apricots, not just in appearance, but it flavor and seasonality. If dad has been missing your sloppy, juicy, wipe-your-chin-with-your-sleevy local, tree-ripened stone fruitliciousness, it is time to him to rejoice!

Shunkyo radishes from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Shunkyo radishes from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Dads like bright, colorful things that burn a bit. Like these Shunkyo radishes from One Leaf Farm. Native to Northern China, these stunning roots have a nice bite to them this time of year, and for my money, they are the king of radishes available around here. I am known to our farmers for asking when these jewels will arrive each spring. (Okay, I’m known for a few other things, too.) If you’ve never tried these, you should give them a test drive today. You can thank me later.

The "Pete" of Pete's Perfect Toffee. Photo copyright 2013 by Zachary D. Lyons.

The “Pete” of Pete’s Perfect Toffee. Photo copyright 2013 by Zachary D. Lyons.

Dads like other dads who remind them it is okay to be goofy and to eat sweets. For that, we have Pete Brogi, and his Pete’s Perfect Toffee. He’s got toffeefudge and some other goodies for dad, in a variety of flavors. And he’s always got a sense of humor, even when he’s cranky. Stop by for a sample or three, and then load dad up with a little sugar. After all, it’s Fathers’ Day. He can go back on his diet tomorrow!

Daddy's Muesli. Photo copyright 2010 by Zachary D. Lyons.

Daddy’s Muesli. Photo copyright 2010 by Zachary D. Lyons.

Dads love things that are named after them, like Daddy’s Muesli. Made in Port Townsend from a wonderful collection of ingredients, this old-world cereal recipe will make dad’s breakfast more fun, and, truth be told, it will keep him regular, too!

Green Cabbage from Stoney Plains Organic Farm. Photo copyright 2013 by Zachary D. Lyons.

Green Cabbage from Stoney Plains Organic Farm. Photo copyright 2013 by Zachary D. Lyons.

Dads love cole slaw with their picnics, and you can’t have the slaw without some of this lovely green cabbage from Stoney Plains Organic Farm. They just started harvesting this new crop of cabbage this past week. Bring a head home, break out the old RonCo food slicer, and get your slaw on!

Knives lined up for sharpening at Your Knife Sharpening Guy. Photo copyright 2013 by Zachary D. Lyons.

Knives lined up for sharpening at Your Knife Sharpening Guy. Photo copyright 2013 by Zachary D. Lyons.

Finally, dads love sharp stuff. And from a safety standpoint, sharper is better, so if dad is accident prone, sharpen his knives for Fathers’ Day. See, besides the fact that when you do cut yourself with a very sharp knife, the wound is cleaner, easier to repair, and will heal better… dull knives are much more likely to cause injury, because they will slip, slide and bounce off things that a sharp knife will cut cleanly through. And when they slip, slide and bounce, they tend to end up in dad’s hand. Ouch! So bring dad’s knives, as well as his tools, to Your Knife Sharpening Guy and get a fresh edge put on them all — for dad’s safety!

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, June 9th: Lots More Cherries & Strawberries, Broccoli, Fava Beans, Father’s Day Pies & More!

June 8, 2013
Chelan cherries from Collins Family Orchards. Photo copyright 2012 by Zachary D. Lyons.

Chelan cherries from Collins Family Orchards. Photo copyright 2012 by Zachary D. Lyons.

We are rocking now, good people of Ballard! Lots more deliciousness is pouring into your Ballard Farmers Market, and more farms, too. The last time June started like this was 2009, and remember what an amazing summer that was! Today, you will find cherries all over the Market, including Rainiersbings and these awesome Chelan cherries from Collins Family Orchards. Chelans are an early, dark cherry with a deep, intense flavor. And Collins Family Orchards is renowned for growing some of the finest stone fruit anywhere. Indeed, their cherries were measured as the sweetest in our markets in years past by local food expert Jon Rowley, who tested the fruit of every farm with a brix meter — a device normally used to test the sugar content in wine grapes in order to determine the best time to harvest them.

Fresh fava beans from Children's Garden. Photo copyright 2013 by Zachary D. Lyons.

Fresh fava beans from Children’s Garden. Photo copyright 2013 by Zachary D. Lyons.

And how’s about the first fava beans of the season — these from Children’s Garden. When they are this young and tender, you can eat the whole thing, pod and all. I love slathering them with some olive oil and throwing them on the grill. They get all smoky and beautiful, and they just melt in your mouth. Tip: remove the stem and the string that runs down the body of the pod.

Strawberries from Jessie's Berries. Photo copyright 2013 by Zachary D. Lyons.

Strawberries from Jessie’s Berries. Photo copyright 2013 by Zachary D. Lyons.

Were you frustrated last week because all of the strawberries were sold out by 11 a.m.? Well, never fear! We’ve added three more farms with strawberries this week, and they are all bringing a lot more than last week. Oh, and these berries are awesome right now. Jessie’s Berries is back today with these gorgeous berries. Go crazy! It’s strawberry season, folks.

Broccoli from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Broccoli from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

But wait! There’s more! We’ve got a new harvest of broccoli from Alm Hill Gardens today at your Ballard Farmers Market. These big, beautiful florets are the stuff of your dreams. I like roasting it tossed with olive oil and a little crushed cayenne pepper flakes, to give it an extra kick. Woohoo!

Lotsa pies from Deborah's Homemade Pies. Photo copyright 2011 by Zachary D. Lyons.

Lotsa pies from Deborah’s Homemade Pies. Photo copyright 2011 by Zachary D. Lyons.

ALERT: Deborah’s Homemade Pies will not be at your Ballard Farmers Market next week for Father’s Day. Lucky for us, though, Deborah planned ahead! Today only, she will have a supply of pies that are unbaked! She has them completely assembled and frozen. All you have to do is bring it home, stash it in the freezer, and then, next Sunday, just pop it in the oven, bake it up fresh, and serve it to dad! How cool is that? (Oh, and don’t worry. She’ll send you home with instructions.)

Sausage from Skagit River Ranch. Photo copyright 2012 by Zachary D. Lyons.

Sausage from Skagit River Ranch. Photo copyright 2012 by Zachary D. Lyons.

Something else good to grab this week is some of these sausages from Skagit River Ranch. That way, you can have them thawed out in time for dad’s big day next Sunday, when he’ll want to fire up the barby and eat some grilled animal, much like his caveman ancestors did. They’ve got plenty of steaks and chops, too!

Speckled Amish butter lettuce from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Speckled Amish butter lettuce from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

If you like your lettuce with a horse and buggy, and no electricity, then you will love this Speckled Amish butter lettuce from One Leaf Farm. I love all their different heirloom varieties of lettuce, especially right now, when their tables just seem buried in it. If you love lettuce, this is your time of year, folks!

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.

Got butter? Golden Glen Creamery does. Heck, they specialize in it. They have it lightly salted for your everyday needs, and unsalted for your baking needs. And they have it seasoned in variety of flavors running the gamut from sweet to savory, making for the best toast ever! And you know what else? Dad’s love butter. Just don’t tell their doctors!

Apple chutney from Deluxe Foods. Photo copyright 2013 by Zachary D. Lyons.

Apple chutney from Deluxe Foods. Photo copyright 2013 by Zachary D. Lyons.

You know what else dad’s love? Apple chutney from Deluxe Foods! Or any of the other amazing jams and jellies Deluxe has, for that matter. I mean, you don’t want to hand dad toast with butter and no jam, do you? Stop by to visit Rebecca today, and have a sample of her various seasonal flavors made with local ingredients. Then treat dad next Sunday morning!

Shaving kit from Brown & Butterfly. Photo copyright 2010 by Zachary D. Lyons.

Shaving kit from Brown & Butterfly. Photo copyright 2010 by Zachary D. Lyons.

Look, even if your dad is going to get in touch with his bad caveman self whilst grilling whatever carcass is around next Sunday evening, he still likes to have a clean, comfortable shave that will leave his face as smooth as a baby’s bottom, am I right? Then get him one of these shaving kits from Brown Butterfly Aromatherapy today are your Ballard Farmers Market. I love their shaving soap. It smells manly, protects my skin while allowing me a nice, close shave, and let’s face it… I look good! Get your dad some. I can’t be allowed to be the only handsome devil in Ballard. It just wouldn’t be fair.

Mountain Swiss cheese from Rosecrest Farm. Photo copyright 2013 by Zachary D. Lyons.

Mountain Swiss cheese from Rosecrest Farm. Photo copyright 2013 by Zachary D. Lyons.

What? You still haven’t tried the Swiss cheeses from Rosecrest Farm? What in the name of Mike are you waiting for?!? This stuff is wonderful. It comes in four varieties, though with a little extra aging, we get a couple more. Above is the Mountain Swiss, which is great, though to be honest, I am partial to the peppercorn. Look for them in the neighborhood of Pasteria Lucchese today, and try all the various flavors. You’ll be hooked, too!

Breakfast burrito from Los Chilangos. Photo copyright 2013 by Zachary D. Lyons.

Breakfast burrito from Los Chilangos. Photo copyright 2013 by Zachary D. Lyons.

Meet the breakfast burrito from Los Chilangos. Cooked fresh right here at your Ballard Farmers Market, it is built around a base of local ingredients, including farm-fresh eggs from our own Stokesberry Sustainable Farm and pork from our own Olsen Farms. Get your day started right with one of these. You won’t find a taqueria in Seattle more dialed into using Market-fresh ingredients than Los Chilangos!

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, June 2nd: Local Tuna, Hard Cider, More Strawberries, Spectacular Salad Mix, Glorious Green Garlic & Other Deliciousness!

June 1, 2013
Local albacore tuna loins from Fishing Vessel St. Jude. Photo copyright 2012 by Zachary D. Lyons.

Local albacore tuna loins from Fishing Vessel St. Jude. Photo copyright 2012 by Zachary D. Lyons.

Wow! It’s already the first Sunday in June! Besides the fact that we are charging headlong into summer — and the fact that today’s weather actually feels like summer — it also means that today is tuna day! That’s right. Today, we get our monthly visit from Fishing Vessel St. Jude with their amazing albacore tuna. Better yet, they have a new catch of tuna today cut for you. See, they freeze their tuna at sea after catching it to preserve its quality. Then they cut and wrap it in loins and portions on land for Market. Wait, what? Portions? Yes! They will have, for the first time in months, those smaller portioned sizes many of us have been missing. See, one or two people cannot necessarily get through a 2-3 pound lion all by themselves, but the smaller portions of St’ Jude’s sashimi-grade albacore tuna are the perfect size for anyone!

Salad mix from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

Salad mix from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

There are so many ways to enjoy local albacore tuna, and one of my favorites is to cut a few steaks off of a loin, pan-sear them simply with a little olive oil — they don’t need much, because of their abundant natural oils — salt, pepper and a squeeze of lemon juice, so they are mostly raw inside, and then lay them over the top of a big, beautiful salad. In fact, I did just that on Saturday night, using as my base some of this extraordinary spicy salad mixed, complete with edible flowers, from Colinwood Farms. A mix of lettuces, mustards, arugula, spinach, mizuna and more, and topped off with colorfully delicious edible flowers, I garnished it with some of Colinwood’s carrots, some pink beauty radishes and Japanese wax turnips from One Leaf Farm, and some garlic chives from Children’s Garden. Yeah, baby!

Hard ciders from Eaglemount Cidery. Photo copyright 2012 by Zachary D. Lyons.

Hard ciders from Eaglemount Wine and Cider. Photo copyright 2012 by Zachary D. Lyons.

Eaglemount Wine & Cider has returned to your Ballard Farmers Market on a regular basis now, and we couldn’t be more excited! Eaglemount and Finnriver Farm & Cidery now both bring excellent artisan ciders and fruit wines to you every Sunday from the Jeffereson County on the Olympic Peninsula — a region becoming a center for Washington’s burgeoning old-world cider-making industry. Grab a bottle or two today, and get a taste of one of the oldest forms of food preservation!

Strawberries from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Strawberries from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

More strawberries! Woohoo! These lovelies are from Alm Hill Gardens (a.k.a., Growing Washington) from up on the Canadian Border in Everson. They just started harvesting them a week ago, so numbers are still a little on the low side. You’d better get here early, if you want some today. But never fear. By this time next week, we’ll have at least six farms in your Ballard Farmers Market with strawberries! (BTW, Sidhu Farms has also started harvesting strawberries, and will have some today.)

Red leaf lettuce from Summer Run Farm. Photo copyright 2012 by Zachary D. Lyons.

Red leaf lettuce from Summer Run Farm. Photo copyright 2012 by Zachary D. Lyons.

Got lettuce? Summer Run Farm does! This is some of their gorgeous, and humongous, red leaf lettuce. Their heads of lettuce are so big, they are often twice as big as your own head (or two-thirds as big as mine)! So, get your lettuce on today at your Ballard Farmers Market!

Japanese wax turnips from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Japanese wax turnips from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Hey, look! It is some of those aforementioned Japanese wax turnips from One Leaf Farm. They are as tasty as they are beautiful. I love to eat them raw, like a radish, on their own, or sliced up in a salad. Or you can do a quick sauté on them. And don’t forget to toss in those greens when you sauté them. You are getting two veggies for the price of one, so don’t waste those greens, people! They also have some awesome spicy salad mix of their own, plus collard greensfrisee and more!

Sugar snap peas from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Sugar snap peas from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

It is sugar snap pea season, folks, and our buddies at Alvarez Organic Farms have a ton of these sweet, crunchy and delicious spring treats just waiting for you to devour them. Throw them into your salad. Dip them in some hummus from House of the Sun. Munch them on their own at the beach, right out of the bag. Lightly sauté them. You cannot go wrong. Enjoy!

Artisan bread loaves from Grateful Bread Bakery. Photo copyright 2013 by Zachary D. Lyons.

Artisan bread loaves from Grateful Bread Baking. Photo copyright 2013 by Zachary D. Lyons.

While you are having your picnic at the beach and inhaling an entire bag of sugar snap peas, or you are enjoying your big, beautiful salad topped with tuna, you will need some of this magnificent artisan bread from our friends at Grateful Bread Baking. Oh, and be sure to pick up some butter from Golden Glen Creamery, or some fresh goat cheese from Twin Oaks Creamery to smear on it, while you’re at it!

Green garlic from Pa Garden. Photo copyright 2013 by Zachary D. Lyons.

Green garlic from Pa Garden. Photo copyright 2013 by Zachary D. Lyons.

Whatever you are roasting, sautéing, grilled — eating — this time of year, you must add some green garlic to the mix! Green garlic is the immature form of the garlic heads we will see later in the summer. Farms like Pa Garden thin their garlic fields this time of year to allow their garlic to be able to bulb out, and they bring the green garlic they thinned out to market for us to enjoy. You can eat the whole thing, as long as the greens are still green and you’ve cleaned it thoroughly. Cut it up like you would a green onion or scallion and toss it in the pan with your favorite greens, or in with your veggies before they go in the oven, and douse it with some olive oil and grill it alongside your protein. Yummers!

Whole grains from Nash's Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Whole grains from Nash’s Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Looking for some local whole grains to mill for flour, roll for cereal, or cook whole for a lovely base or side to many recipes? Nash’s Organic Produce has whole grain red wheat and whole grain rye available for you right now. They also have it milled into flour, so you don’t have to do all the work! Nash’s works very closely with WSU organic grain researcher Dr. Stephen Jones, and they are helping him with field trials of various grains, to identify those that will grow best here in Western Washington. See, it used to be, before the advent of modern industrial agriculture, that all grain was local, and each community relied upon the grains that grew in their region. That’s what folks like Nash’s and Dr. Jones are striving to return us to. Pretty cool, eh?

Tummy Tonics from Firefly Kitchens. Photo copyright 2013 by Zachary D. Lyons.

Tummy Tonics from Firefly Kitchens. Photo copyright 2013 by Zachary D. Lyons.

Whether you use them as a cocktail mixer, to dress a salad or enhance your slaw, or you just like to ingest it by the shot glass, your palate and your body will love Firefly Kitchens‘s line of Tummy Tonics. These tonics are actually the residual juices left over from the fermenting process when they make their award-winning krauts and kimchis. When they bottle them, they also bottle the  brine left at the bottom of the fermenting vat. There isn’t a lot of this stuff, so you can pretty much only get it here at the Market. Try some today. You can thank me later!

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, November 4th: Meat, Seafood, Poultry, Dairy: Local, Sustainable & Humanely-Raised Animal Protein!

November 3, 2012

Fresh ducks from Stokesberry Organic Poultry. Photo copyright 2010 by Zachary D. Lyons.

This week, we pay tribute to the many farmers, fishers and ranchers at your Ballard Farmers Market who produce animal products. And we start with a farm that epitomizes why we all love to get our meat and poultry here: Stokesberry Sustainable Farm. See, they put it right in their name: sustainable. And it is important to note that sustainable is about more than just the environment. It is about how the animals are treated, what impact their meat will have on your health, how the farm and its animals impact the land they are on and the communities they are in, whether the business, and your support of it, are contributing positively to the local economy, and even the relationship one has with the farm… in this case, a direct one. It matters that the people who grow our food have real, actual faces. They are real, actual people. We come to know them over weeks and months and years, and we trust them like we would our doctor, lawyer or mechanic. All of this is part of sustainable. And part of your Ballard Farmers Market. Just some food for thought as you pick up a dozen eggs, a duck and some chicken fat today from Stokesberry.

Smoked holiday hams from Olsen Farms. Photo copyright 2011 by Zachary D. Lyons.

Olsen Farms travels farther than any other farm in the state to sell at farmers markets. They hail from the tiny town of Aladdin, so far up in the northeast corner of the state, it is almost in Alberta. Olsen may be best known for the 20+ varieties of potatoes they grow, but they also produce beef, pork and lamb. They’ll have these gorgeous holiday hams soon, and fall tends to be a good time to get sheep skins from them, too. And, of course, they make a nice selection of sausages, as well.

Tarantella, or belly tuna, from Fishing Vessel St. Jude. Photo copyright 2012 by Zachary D. Lyons.

Fishing Vessel St. Jude, based at Ballard’s own Fishermen’s Terminal, catches adolescent albacore tuna off the coast of Washington as it swims south from the North Pacific, where it spends its first year of life. Because it is still young, and because those cold northern waters are a little cleaner, they are very low in heavy metals. And that cold water also means they are higher in fat content, and thus rich in beneficial omega fatty acids. And the fattiest part of the fish is its belly. That’s what this Tarantella comes from. Canned tuna doesn’t get much more amazing than this!

Fresh sausages from Sea Breeze Farm. Photo copyright 2012 by Zachary D. Lyons.

Mmm. Fresh sausages. Fresh from George and the gang out at Vashon Island’s Sea Breeze Farm. Sea Breeze raises cattle, pigs, lamb, veal calves, chickens, ducks, the odd goat, and other tasty animals. They sell their meat from their refrigerated cases at your Ballard Farmers Market, and lovely charcuterie made at their Vashon butcher shop, as well as the aforementioned sausages, bacon, ham, and even raw milk products, cheese and wine.

Lard from Samish Bay Farm. Photo copyright 2011 by Zachary D. Lyons.

Lard is making a comeback, especially when it comes to fresh lard straight from the farm from happy, healthy, pastured pigs. This ain’t 1970s lard. And with the holidays will come baking season, and for the fluffiest biscuits and the flakiest pie crust, you will need lard. Well, Samish Bay Farm, perhaps best known for its cheese, also raises pigs and cattle. That means they offer pork, beef, yogurt, and yes, lard. Now, go make the best apple pie ever!

Pickled salmon from Loki Fish. Photo copyright 2010 by Zachary D. Lyons.

For a real fall treat, try out some pickled keta salmon from Loki Fish. Loki is also based out of Fishermen’s Terminal, and the Knutsen’s fish for all five Pacific salmon species in Alaska by summer, and in the fall, they fish for keta and pink in Puget Sound. In fact, they have fresh Puget Sound keta salmon available right now! And they have the other species available flash frozen, smoked, canned, loxed, in burgers and sausages, and more! Oh, but the pickled keta. Yummers. Bring this to a holiday party, and you will be the hero of the day.

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

There is just something special about good butter, am I right? And this time of year, so many things just scream out for butter — from spuds to toast to hearty breads. Lucky for us, we’ve got really good butter — indeed, farmstead butter — right here at your Ballard Farmers Market from Golden Glen Creamery. They have it plain (salted and unsalted), as well as in a variety of fun flavors, from savory to sweet. Of course, they’ve also got plenty of great cheese still, too.

Beef steaks from Skagit River Ranch. Photo copyright 2012 by Zachary D. Lyons.

Sometimes, you just need a good steak. So how’s about one of these beauties from Skagit River Ranch? They’re grass-finished and raised on lush, natural pastures, and they never see grain in their diets nor the inside of a truck. Skagit River Ranch also raises pigs and chickens and turkeys and more… all on their happy ranch along the Skagit River in Sedro-Woolley. It is worth the trip up there to see it, if you can. In the meantime, enjoy the delicious products of their hard and passionate work right here at your Ballard Farmers Market! (And don’t forget to order your holiday turkeys and hams now!)

Smoked whole sides of white king salmon from Wilson Fish. Photo copyright 2010 by Zachary D. Lyons.

The season may be over for fresh Washington coastal, troll-caught king salmon from Wilson Fish, but they still have plenty of it smoked and frozen. And if you haven’t tried their smoked king salmon, you do yourself a disservice. It is so rich and delicious, and frankly, unsurpassed. Imagine your holiday party with a side of smoked king like this on a platter in the middle of the table. Your guests will think you a god. Oh, and Wilson will likely have other local fresh fish, like rockfish, ling cod, true cod and others on and off through the winter!

Seastack cheese from Mt. Townsend Creamery. Photo copyright 2009 by Zachary D. Lyons.

Mt. Townsend Creamery, from Port Townsend, makes about a dozen different kinds of amazing cheeses. Just ask the American Cheese Society, with whom several of Mt. Townsend’s cheeses placed first, second or third in America in recent years. You can try them for yourself, right here, at your Ballard Farmers Market, because they will let you sample most of their cheeses. And you’re going to need lots of cheese over the next few months, right? Just don’t get here too late in the day, as many varieties will sell out before 3 p.m.

Oysters on the half-shell, on the beach at Hama Hama Oyster Company. Photo courtesy Hama Hama Oyster Company.

Now is a great time of year for fresh oysters, be they raw on the half shell (above), jarred for frying or making oyster stew, smoked or pickled. And Hama Hama Oyster Company has you covered for all your oyster needs. Plus, they’ve got Manila clams, Dungeness crab, crab cakes and more!

Whole pastured chicken from Growing Things Farm. Photo copyright 2009 by Zachary D. Lyons.

Let’s finish our stroll through all things animalicious this week with one of the most delectable chickens you will ever taste. Heck, my family eats these instead of turkey for Thanksgiving! Seriously. If you are still buying factory farmed chickens at the Big Box stores because they’re cheap, and you didn’t know that “free range” just means they get a little more room to move around inside a cage in a building for their entire lives, then you owe it to yourself to spend a little extra money for a real chicken from Growing Things Farm. Trust me. There really is a huge difference, and once you try one, you will never buy a Big Box store chicken again!

Finally, another reminder to please 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.

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.