Posts Tagged ‘chicken’

Reasons to Celebrate: March is National Soup Month and Ides of Spring is Upon Us

March 14, 2015

Jerry Baxter, the man behind Got Soup? Copyright by Zachary D. Lyons.

Soup is nutritious, delicious, and makes everyone feel better, no matter what the day is like.  We are proud to have Jerry Baxter bringing his handmade soups, always made from local and organic ingredients, every week. Got Soup? has what you need for this Spring weather. This week’s selections are Thai Peanut and Chicken, and four Vegan Soup Choices:  Hot & Sour Mushroom, Green Risotto, Vegetable Chili Verde, and Coconut Red Lentil Dal, and Broccoli & 3 Cheeses. A hint from our busy market master is to “Be sure you have one or more of these soups in your freezer for those times when everyone comes home hungry, tired and needing to eat right away.”  These are real meals, made from local farm produce that are ready in no time at all.  And while the soup is heating, you can add a hearty side dish, such as Cornbread with Caramelized Apples and Onions with Thyme.  Find it on our website at sfmamarkets.com in the Recipes section.   This is an easy, elegant and yet quick answer to those moments you need a dinner fast.  They are also excellent for those times, like the Ides of March, when only comfort food will do.

Washington-grown saffron from Phocas Farm in Port Angeles. Copyright by Zachary D. Lyons.

Under the heading of, “We continue to bring everything of the highest quality that you could possibly need for your kitchen table from local producers” category, how about local Saffron? This herb adds a perfect and sumptuous flavor to feed your soul and body.  Ballard Farmers Market is proud to be the exclusive outlet for Jim Robinson, who grows this delicate herb at his farm in the foothills of the Olympic Mountains in Port Angeles, Phocas Farm. This is superb saffron that has become a favorite with many of the best chefs in Seattle. Why buy Iranian-grown saffron marketed as “Spanish” in the Big Box stores, when you can get better saffron locally?  Use it to flavor your chicken & rice soup and experience greatness.


Speaking of Chicken!

Are you feeling a bit windblown and dreary these recent damp Spring mornings?  Maybe a little grey, or mossy,  or perhaps even chilled? Ballard Farmers Market has the cure for that.  Chicken broth made lovingly out of these products from our impeccable farms.  Place the washed bird into a deep pot, add water, a chopped onion, garlic, a dash of salt, and dry herbs you love.  Bring to a gentle simmer for 45 minutes to an hour, or until it begins to fill your home with comforting aromas.  Turn off the heat, let sit until you can place the pan into your fridge.  Let it get cold.  Remove the meat from the bones and put back into your broth.  Add any great veggies you love, roots first, and simmer again. Coarsely chop greens and add to the pot about 10 minutes or less before you want to eat.  Serve with a garnish of your choice.  Try finely sliced Swiss Chard or spinach from Colinwood Farm, shredded cabbage, collards, or kale from Nash’s,  Growing Washington, Stoney Plains Farm, or Kirsop Farm, and garnish with mint or cilantro from Children’s Garden.  You get the idea, Ballard is seeing more of these leafy gems appearing every day.

If you need some chicken broth immediately, stop at the Stokesberry Sustainable Farm to pick up a nice cup of the warm and soothing broth that they make at the farm.  You’ll be glad you did.

Check out all of the fine choices available from the local farms at Ballard Farmers Market.

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

Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

SeaBreeze Farm at Ballard Farmers Market.  Copyright Zachary D. Lyons

SeaBreeze Farm at Ballard Farmers Market. Copyright Zachary D. Lyons

Skagit River Ranch. Copyright by Zachary D. Lyons.

Skagit River Ranch. Copyright by Zachary D. Lyons.

Stokesberry Sustainable Farm Copyright Zachary D, Lyons

Stokesberry Sustainable Farm –  They also offer hot broth at the Market or frozen and ready to take home.  Copyright Zachary D, Lyons


Fuji apples from Tiny’s Organic Produce. Copyright by Zachary D. Lyons.

Yes, these beautiful Fuji apples, and a great variety of other wonderful fruit, including dried fruit, can be found at Tiny’s Organic Produce. These are perfect for an energy boost or as an added ingredient in cornbread.  Check out our recipe pages at sfmamarkets.com  Just in case you want to mix it up a little, you can also find a very easy and delicious recipe for Potato and Leek Soup while you explore the recipes. 

Your Ballard Farmers Market is chock full of all sorts of goodness for your home, from  all the freshest fruits and veggies, meats, seafood, poultry, cheese, to baked goods, sauces, confections, fresh-cut flowers and fresh milled flours, plants for the garden, wild mushrooms, and on and on.

Some Ballard Farmers Market Success Stories

March 6, 2015
Autumn Martin returns today with her Hot Cakes! Photo copyright 2009 by Zachary D. Lyons.

Autumn Martin with her Hot Cakes at Ballard Farmers Market back in 2009. Copyright Zachary D. Lyons.

In the People’s Republic of Ballard, and especially at your Ballard Farmers Market, we know great, local food and drink. So it is no wonder your Ballard Farmers Market has been home to, and indeed a launching pad for, many now very familiar and celebrated names in the local food and beverage industry. And as I continue my personal countdown to retirement from this blog, today I celebrate just a fraction of the extraordinary folks with whom we have shared the street over the years, and the success they have so deservedly achieved.

Like Chef Autumn Martin of Hot Cakes, now with her own storefront just a block up from the Market. Most days, there is a line out the door there to eat her delicious chocolatey creations, but did you know Hot Cakes got its start right here on the street at your Ballard Farmers Market? Yep. We couldn’t be more proud of you, Autumn. And just look at all of the press, from all over the world, she’s getting!

Veraci Pizza co-owner Marshall Jett being interviewed by Food Network Canada. Photo copyright 2010 by Zachary D. Lyons.

Veraci Pizza co-owner Marshall Jett being interviewed by Food Network Canada. Photo copyright 2010 by Zachary D. Lyons.

This photo is from 2010, when a camera crew from Food Network Canada arrived at your Ballard Farmers Market to feature Veraci Pizza on their street food show, Eat Street. You probably see Veraci’s mobile pizza ovens all of town — heck, all over the Northwest. Besides their storefront on Market Street, they have a depot on 15th Avenue on Crown Hill will dozens of the trailers. You will also find them in Spokane, in Oregon and in Idaho. But did you know that they got their humble beginnings right here with us many years ago? Back then, they just had one, and then two trailers. Wow. We just love a great success story!

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 its start in a shared kitchen space in Frelard in 2010, introducing Seattle to what has now become one of the biggest trends in food: fermentation. They gathered up local veggies from area farmers and allowed them to naturally ferment with delicious and nutritious results. We liked them so much, we directed them to the Good Food Awards in San Francisco in January 2011, and low and behold they won! And they’ve been winning ever since! And while you can now find their products at finer grocery stores throughout the area, the finest grocery store for them is still right here at your Ballard Farmers Market!

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.

Yes, we all still miss us some Farhad, who retired from Tall Grass Bakery last September. So I thought I’d pay homage to him one more time whilst also reminding all y’all that Tall Grass Bakery also got its start with us, way back when your Ballard Farmers Market was wedged into the Fremont Sunday Market at 34th & Fremont, before Fremont was redeveloped and the Market moved to Ballard in 2000. They, too, shared a kitchen with another bakery back in the late 1990s. Now, they make some of the best bread in Seattle out of their storefront on 24th Avenue NW and bring it to you here at your Ballard Farmers Market, as well as other markets and restaurants all over King County.

Market Master Judy Kirkhuff with Nash & Patty Huber of Nash's Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Market Master Judy Kirkhuff with Nash & Patty Huber of Nash’s Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

In 2008, American Farmland Trust gave Nash Huber of Nash’s Organic Produce in Dungeness their annual, national Steward Of The Land Award. It is just one of many awards Nash has won over the years for the hundreds of acres and many farms he has not only kept in farm production in Clallam County, but that he has rejuvenated, rebuilding the soils, working with the local climate, and developing his own varieties of seeds that would thrive there. The result is a farm that is at its peak of production all winter long while many other local farmers are home reading seed catalogs or vacationing in Mexico. And like Bob Meyer, whom I saluted yesterday, Nash, too, has pioneered organic agriculture in Washington and helped many an up-and-coming farmer along the way!

Don Hilario Alvarez holding hot chile peppers at Alvarez Organic Farms. Copyright Zachary D. Lyons.

Don Hilario Alvarez holding hot chile peppers at Alvarez Organic Farms. Copyright Zachary D. Lyons.

Today, it is hard to imagine a farmers market around Seattle in August and September without the dozens of varieties of organic peppers from Mabton’s Alvarez Organic Farms (currently prepping their soil for the 2015 growing season!). Don Hilario Alvarez, the farm’s patriarch, is a classic American success story — a true example of an immigrant who pulled himself up by his own bootstraps, scrimping, saving and investing, until he became one of the most admired organic farmers in the nation. Way back in 2004, ATTRAnews, the newsletter of the National Sustainable Agriculture Information Service, celebrated him in a feature story in their issue about Latino farmers.

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

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

Back in 2010, Seattle was host to the American Cheese Society Awards, and frankly, our Market vendors mopped up the floor with its competition. And the winningest of all of your Ballard Farmers Market’s cheese makers was Samish Bay Cheese, taking home four separate awards. Stop by and take a tasting tour on any Sunday right here, and you will understand why!

Janelle & Jerry Stokesberry of Stokesberry Sustainable Farm support I-522. Photo copyright 2013 by Zachary D. Lyons.

Janelle & Jerry Stokesberry of Stokesberry Sustainable Farm support I-522. Photo copyright 2013 by Zachary D. Lyons.

Ever wonder what makes the Seahawks and the Sounders play so well? We like to believe it is because they eat eggs and chickens from Stokesberry Sustainable Farm. Need I say more?

Tacos from Los Chilangos. Photo copyright 2013 by Zachary D. Lyons.

Tacos from Los Chilangos. Photo copyright 2013 by Zachary D. Lyons.

Oscar Mendez comes from a family of great Mexican cooks, and our markets are proud to have fostered them. Now, Oscar’s Los Chilangos lays claim to being the only mobile taco stand sourcing its animal protein locally. He get it directly from local, sustainable and humane farmers, fishers and ranchers right here at your Ballard Farmers Market. He gets rockfish from Wilson Fish, beef and pork from Olsen Farms, and eggs from Stokesberry Sustainable Farm. Best of all, his food is wonderful!

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 I round out this tribute to the achievements of the many vendors we quite frankly consider our family… heck, our children… with neither the last nor the least of our award-winning, storefront opening, international media starring market heroes. This is Brent Charnley from LIV (a.k.a., Lopez Island Vineyards). One of our state’s oldest wineries, the fact that it is certified organic makes it even more unique. Rarer still, it is located in the Puget Sound Appellation, Washington’s coolest, dampest wine-grape growing region, producing many Germanic varieties of grapes, and a few French, that just simply won’t grow elsewhere in Washington. And the list of awards their wines have won over the years is, frankly, almost embarrassing. Stop by for a taste to find out for yourself, and then take a great bottle, or three, home this Sunday!

Midweek Update for Thursday, January 22nd: Seahawks Chow!

January 22, 2015
Jerry Stokesberry of Stokesberry Sustainable Farm holding one of his delicious chickens at Ballard Farmers Market. Copyright Zachary D. Lyons.

Jerry Stokesberry of Stokesberry Sustainable Farm holding one of his delicious chickens at Ballard Farmers Market. Copyright Zachary D. Lyons.

Did you know that the Seahawks (and the Sounders, actually) get chickens and chicken carcasses from our very own Stokesberry Sustainable Farm? Yup. They use them for stock and such. See, it is just one more way that our two very successful football teams take advantage of every opportunity to help their players be the best that they can be… in this case by feeding them high-quality, humanely-raised, delicious and nutritious certified organic chickens from a great local farm.

Chicken (top) and duck eggs from Stokesberry Sustainable Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Chicken (top) and duck eggs from Stokesberry Sustainable Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

If that weren’t enough, legend has it that Russell Wilson will only eat duck eggs from Stokesberry Sustainable Farm. He has been said to watch the team chef take those eggs out of the Stokesberry carton and crack them into the pan, just to make sure that’s what he’s getting. Lesson, if you want to be the best, you have to put the best in your body!

Go Hawks!

For Sunday, October 26th: Order Holiday Turkeys & Hams, Last Call For Kiwis, Fresh Cranberries & Shiso!

October 24, 2014
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.

Okay, this is notturkey. It is a chicken from Growing Things Farm. It is the chicken my family eats for Thanksgiving every year. But if your family must have a beautiful, pasture-raised turkey from right here in King County, Growing Things has you covered there, too. Stop by their stall this week and reserve yours for Thanksgiving, but you need to do it this week! They are selling fast, there is a limited number of them, and most other farms with turkeys are already sold out of them. (And don’t forget to scroll down below this post to see our mid-week post for more delicious info!)

Patty Pan Grill's market-fresh veggie quesadillas were never sexier at Ballard Farmers Market. Copyright Zachary D. Lyons.

Patty Pan Grill’s market-fresh veggie quesadillas were never sexier at Ballard Farmers Market. Copyright Zachary D. Lyons.

Patty Pan Grill is a worker-owned cooperative that is the original farmers market prepared food stand. They have always been community oriented, and they’ve even offered a 50% discount to anyone identifying themselves as unemployed, on the honor system, since the early days of the Great Recession, over five years ago. They already source a huge percentage of their ingredients from our market farmers, but they want to increase that percentage, and to that end, they are trying to raise capital to get equipment to make their own tortillas using Nash’s Organic Produce flour. And that’s where you come in. Patty Pan is asking the community they’ve served for so many years to contribute to their Kickstarter Campaign. Please click over, get informed, then generously support this great project!

Hardy kiwis from Green Water Farm at Ballard Farmers Market. Copyright 2014 by Zachary D. Lyons.

Hardy kiwis from Green Water Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Last call for hardy kiwis from Green Water Farm! Get thee down to your Ballard Farmers Market for these little jewels of the Northwet. They are super sweet and the best kiwis you’ll ever taste. No fuzzy skin to deal with. And they’re easy to eat… a lot of them! About the size of a small grape, the ones with the redder skins are the sweetest. But they are only here for a few short weeks each fall, and this week is their last.

Fresh cranberries from Bloom Creek Farm at Ballard Farmers Market. Copyright 2014 by Zachary D. Lyons.

Fresh cranberries from Bloom Creek Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

As one fall berry season ends, another is in full swing! These are fresh cranberries from Bloom Creek Cranberry Farm in Olympia. Bloom Creek is harvesting hundreds and hundreds of pounds of cranberries right now, and they should be available fresh through Thanksgiving. Make your own cranberry sauce, cranberry relish, cranberry muffins and bread, and more! Beats the heck out of that stuff that comes in cans at the Big Box stores.

Smoked hams for Easter from Skagit River Ranch at Ballard Farmers Market. Copyright 2014 by Zachary D. Lyons.

Smoked hams for Easter from Skagit River Ranch at Ballard Farmers Market. Copyright Zachary D. Lyons.

Not in the mood for turkey this Thanksgiving? More of a ham family? Skagit River Ranch is taking orders now for their spectacular smoked holiday hams, which they will deliver to you here at your Ballard Farmers Market on the Sunday before T-day. These hams are awesome. If you’ve never had one, you owe it to yourself to get one this year, if not for Thanksgiving, at least for the December holiday season. But they will sell out fast, so order yours today! (Skagit is already sold out of turkeys.)

Viking purple potatoes from Olsen Farms at Ballard Farmers Market. Copyright 2014 by Zachary D. Lyons.

Viking purple potatoes from Olsen Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

It’s potato eating season, folks, and our friends from Olsen Farms have a ginormous selection of potato varieties from which to choose in every shape, size and color, and suited to any number of cooking applications. Some are waxy and others more starchy. Some hold up well in soups, stews and boiled dishes, while others just want to be mashed or roasted. These are the beautiful, Ballard-appropriate, Viking purple potatoes. Inside their stunning purple skin is a gorgeous white flesh that is wonderful steamed and then mashed with a really good butter.

Shiso from Children's Garden at Ballard Farmers Market. Copyright 2014 by Zachary D. Lyons.

Shiso from Children’s Garden at Ballard Farmers Market. Copyright Zachary D. Lyons.

We finish off with this herbaceous shiso from Children’s Garden. This leafy green is favored by many Asian cooks for the way its intense herbal flavor sets off against raw fish, chicken and other dishes. You probably had it at a sushi bar without knowing what it was. It won’t be around much longer, as temps continue to drop, so enjoy it now, as well as the many other lovely herbs at Children’s.

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 4,457 other followers