Posts Tagged ‘chiles’

Sunday, September 22nd: Chile Peppers, Concord Squash, Cheddar Cauliflower, Red Kuri Squash & More!

September 21, 2013
Goathorn chile peppers from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Goathorn chile peppers from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Well, how ’bout them… well… insert any name of a local sports team except the Mariners, am I right? (Okay, gratuitous pandering to Seattle’s rabid sports fans. Check.) Above is a variety of goathorn chile peppers from Alvarez Organic Farms. They are a medium hot chile with a wonderful, bright flavor. Well, it is full-on pepper season at Alvarez. They grow over 200 varieties, and this is a prolific year for peppers, like for so many other crops. This time of year, the pepper fields are so colorful at Alvarez, they are kind of reminiscent of the tulip fields in Skagit Valley in April. You can get a pretty good idea of their many varieties of peppers by checking out our Facebook photo album of them!

Concord grapes from Lyall Farms. Photo copyright 2013 by Zachary D. Lyons.

Concord grapes from Lyall Farms. Photo copyright 2013 by Zachary D. Lyons.

Hey, kids! It’s Concord grapes from our friends at Lyall Farms! Concord grapes make the best juice, and even better grape jelly. They have a deep, bold, natural sweetness to them, and you can even let them ferment with their own natural yeasts (that’s the ashy stuff on the outside of the grapes) into a nice wine.

Cherry tomatoes and garlic from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Cherry tomatoes and garlic from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

I just love this image of garlic framed by cherry tomatoes at Alm Hill Gardens. It just underscores how our farmers do not just work the soil and grow delicious things, but they are artists, too. And we get to enjoy the delicious rewards of their labors and creativity!

Clara Frijs pears from Booth Canyon Orchard. Photo copyright 2013 by Zachary D. Lyons.

Clara Frijs pears from Booth Canyon Orchard. Photo copyright 2013 by Zachary D. Lyons.

The summer of 2013 has been one for the record books. Warm, humid, prolific crop production with epic harvests, lots of thunder storms… and it is this last item that brought with it a dark, destructive side the likes of which we rarely see around here in summer. Sure, there were the lightening-caused fires. But the real trouble came with the deluges of rain, and worse yet, the hail. Not so much on this side of the mountains, but on the other side, along the eastern slopes of the Central and North Cascades. And some of the worst  damage was caused in northern Chelan and eastern Okanogan Counties, like up in the Methow Valley, where Booth Canyon Orchard is located. Between late spring freezes and late summer hail, they lost almost all of their various heirloom apple crops. That is why, when they returned to your Ballard Farmers Market this past Sunday, they came only with pears, and mind you, these are the pears that made it through the hail storms. So, if you loves you some Booth Canyon fruit, focus on their pears right now, like these Clara Frijs pears, above, and celebrate them. Cuz this year, they are among the chosen few, and the chosen few are invariably the most delicious. Enjoy them, and support Booth Canyon, too!

Nash's Best Carrots from Nash's Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

Nash’s Best Carrots from Nash’s Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

Nash’s Organic Produce is famous for its carrots. So it’s no wonder they call them “Nash’s Best”. Sure, they produce lots of delicious veggies over in Dungeness. But these carrots are a thing to behold. They are so sweet. And right now, they are available in their iconic five pound bags right here at your Ballard Farmers Market!

Nectarplums from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Nectarplums from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Here is yet another installment from the Collins Family Orchards book of funky, hybridized stone fruit. These beauties are nectarplums. Yup, they are a cross betwixt plum and nectarine, and they are amazing! But they have a short-lived season, so enjoy them while you can!

Cheddar cauliflower & romanesco from Oxbow Farm. Photo copyright 2013 by Zachary D. Lyons.

Cheddar cauliflower & romanesco from Oxbow Farm. Photo copyright 2013 by Zachary D. Lyons.

Curiously, in this prolific summer of 2013, another of the few crops that underperformed is the cauliflower family. So Oxbow Farm having this colorful cheddar cauliflower and this geometrically pleasing romanesco right now is something worth celebrating!

Kabocha and Red Kuri winter squash from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Kabocha and Red Kuri winter squash from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Woohoo! Winter squash from One Leaf Farm! These lovelies are kabocha (left) and red kuri winter squash. They both have such gorgeous textures and deeply sweet flavors, and when you roast them, you can even eat their skins. Oh, and be sure to toss the seeds in some olive oil, sprinkle them with a little salt, and roast them in a pie tin in the oven for a wonderful little salty, crunchy snack. Yup. Fall does begin tomorrow, alrighty!

Blueberries from Sidhu Farms. Photo copyright 2013 by Zachary D. Lyons.

Blueberries from Sidhu Farms. Photo copyright 2013 by Zachary D. Lyons.

This is the last week for blueberries from Sidhu Farms, and likely from all of our farms, as with the return of the rains and cooler weather, the berries are beginning to turn to mush on the bush. So again, enjoy them while you can, for one last time. Stock up and freeze a bunch to enjoy all winter!

Pickled jalapeños peppers from Purdy Pickle. Photo copyright 2013 by Zachary D. Lyons.

Pickled jalapeños peppers from Purdy Pickle. Photo copyright 2013 by Zachary D. Lyons.

Purdy Pickle has a fresh supply of these gorgeous pickled jalapeño peppers that they got from Alvarez Organic Farms. These are the perfect compliment to so many thing, or just on their own. Enjoy!

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, August 18th: Pears, Peaches, Peppers, Politicians & P-other Stuff!

August 17, 2013
Sen. Ed Murray and Councilperson Richard Conlin enjoying Soda Jerk Soda at Wallingford Farmers Market. Photo copyright 2013 by Zachary D. Lyons.

Sen. Ed Murray and Councilperson Richard Conlin enjoying Soda Jerk Soda at Wallingford Farmers Market. Photo copyright 2013 by Zachary D. Lyons.

State Senator Ed Murray and Seattle City Councilperson Richard Conlin joined us at our sister Wallingford Farmers Market recently to celebrate not only National Farmers Market Week, but also the fact that Wallingford Farmers Market is the reigning Washington Farmers Market of the Year, according to the Washington State Farmers Market Association. In addition to lovely proclamations, presentations, tours and speechifying, they also enjoyed some Lime Cilantro Jalapeño fresh soda from Soda Jerk Soda (above). Of course, being the marketing machine that we are, we couldn’t help but use this image to promote Soda Jerk. (You’re welcome, Corey!)

Rosa Hale peaches from Martin Family Orchard. Photo copyright 2013 by Zachary D. Lyons.

Rosa Hale peaches from Martin Family Orchard. Photo copyright 2013 by Zachary D. Lyons.

Rosa Hale peaches are those big, juicy, sweet peaches that dreams are made of. They come on midway through peach season, along with many cousins of similar name. These are the peaches for which Washington is famous. But they are only around for a few short weeks. Try them today atMartin Family Orchards at your Ballard Farmers Market.

Goat yogurt in the incubator at Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

Goat yogurt in the incubator at Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

This is goat yogurt in the incubator at Twin Oaks Creamery in Chehalis. See, in order for yogurt to become, well, yogurt, it needs to be inoculated first. It starts out as goat milk. Then, after quick pasteurization, they add those beneficial and delicious bacteria that are so good for us. They need to take root in the milk, though, to make it yogurt, and that requires a higher temp than a refrigerator for a little while. The result is wonderful goat yogurt that will keep your immune system and digestive tract happy.

Cauliflower from Growing Things Farms. Photo copyright 2013 by Zachary D. Lyons.

Cauliflower from Growing Things Farms. Photo copyright 2013 by Zachary D. Lyons.

It is cauliflower season at Growing Things Farm, and for them, that means a rainbow of cauliflower, from white to green to yellow to purple, and that wonderful, fractalized variety known as romanesco. Steam it, then top it with freshly grated parmesan cheese. Sauté it with bacon, cayenne pepper flakes and some bread crumbs. Toss it with pasta, or into a salad. Dip it raw into cocktail sauce or hummus. Roast it in the oven with olive oil. Make cheesy cauliflower soup with it. Heck, throw it on the grill. You are only limited by your own imagination!

Purple Sensation pears from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

Purple Sensation pears from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

It is also pear season already, a full week earlier than we’ve ever seen them here before! Wow. This beauties are called Purple Sensation pears, and they are from the certified organic orchards of ACMA Mission Orchards. ACMA also has the early Gale Gala apples today, and a dizzying variety of stone fruit, including peachesnectarinespluots, plums and Italian prunes. In fact, no other orchard has the variety of tree fruit that ACMA does now at your Ballard Farmers Market!

Jim holds a gigantic sweet onion from Nash's Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Jim holds a gigantic sweet onion from Nash’s Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Meet Jim. Jim was shopping at your Ballard Farmers Market last Sunday, and he really wanted a sweet onion. What he found was a sweet onion that was the size of his head from our buddies at Nash’s Organic Farm. Seriously. There is no photographic trickery going on here. And the fact is, most of their sweet onions are this big. Must be all the clean living and the rich organic soil over there in Clallam County or something.

Hot chile peppers from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Hot chile peppers from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Alvarez Organic Farms grows over 200 different kinds of chile peppers, from the most mild bell peppers to the infamously hot ghost chile. And they are all coming into season right now. August and September is peak pepper season, and at the absolute peak, the pepper fields of the Alvarez family are awash in almost every color in the rainbow, much like the tulip fields of Skagit Valley in April. So enjoy a veritable tsunami of these tasty nightshades while you can, as they will go away again soon.

Treviso radicchio from Oxbow Farm. Photo copyright 2013 by Zachary D. Lyons.

Treviso radicchio from Oxbow Farm. Photo copyright 2013 by Zachary D. Lyons.

One of my favorite vegetables, and really, one of the most stunningly beautiful, is this treviso radicchio from Oxbow Farm. Unlike many radicchios, treviso grows tall instead of round. A member of the chicory family, it is naturally bitter, but grill it or sauté it with a nice slighty sweet, smoky bacon, and it sweetens up a bit. It likes salt and a good dose of olive oil (on the grill) or the rendered fat from the bacon, but not much else. It likes to stand alone, and it kinda clashes with garlic. Of course, if you like it a little sweeter, try drizzling a little balsamic vinegar on it when you serve it.

Berries from Hayton Farms. Photo copyright 2013 by Zachary D. Lyons.

Berries from Hayton Farms. Photo copyright 2013 by Zachary D. Lyons.

Speaking of gorgeous, just look at this array of fresh berries from Hayton Berry Farms. We’ve got blackberriesblueberriesraspberries and the elusive golden raspberries. Sounds like the golden ones will be available in a somewhat greater quantity this year, but supplies will still be limited, so get here early!

Jubilee tomatoes from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Jubilee tomatoes from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Hey kids, it’s time for the One Leaf Farm tomato of the week! And by my count, they are now up to harvesting 10 different kinds of maters. (See them all in our Facebook photo album.) These are Jubilee tomatoes. There seems to be debate amongst the seed companies on the Intertubes about the origins of this tomato, but it has been around since at least the early 1940s, and maybe as long ago as the 1890s. A golden to orange tomato, they are lower in acid, and thus a possible alternative for folks who have issues with high-acid tomatoes.

Fresh, local Rockfish from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

Fresh, local Rockfish from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

Let’s finish off with some fresh Washington rockfish from Wilson Fish. Rockfish is that fish that is misnamed “red snapper” by many folks, and it wasn’t until the feds cracked down of labeling practices of fish over the last decade that we finally realized we’d been eating rockfish this whole time. (Then again, most so-called “grouper” on menus still is, in fact, another species.) Rockfish kinda looks like a champion boxer that had to go the distance in order to win — not the prettiest of fish. But it is delicious. I love it coated with a nice blackening rub or jerk seasoning and pan-fried. Yummers. Of course, if you are reading this at 1 p.m. Sunday afternoon, you may be out of luck. This stuff tends to sell out very fast at your Ballard Farmers Market, so get here early!

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.

Risotto with Chiles & Rutabaga

November 21, 2010

Chef Peter Birk's risotto. Photo copyright 2010 by Zachary D. Lyons.

As prepared by Chef Peter Birk of Ray’s Boathouse for his Eat Local for Thanksgiving cooking demonstration at Ballard Farmers Market on November 21, 2010.

Serves 6

Ingredients:

  • 1-2 guajillo chiles, or other type of large dried chile
  • 1 shallot, minced
  • 1 large rutabaga, or several smaller ones, peeled and cut into ¾” cubes
  • 3 cloves of garlic, minced
  • ¼ cup olive oil
  • 1 ½ cup arborio rice
  • ½ cup dry white wine
  • ½ cup grated parmesan cheese
  • ½ cup chopped cilantro
  • Salt and pepper
  • ½ teaspoon ground cumin

Preparation:

  • Preheat oven to 450°
  • In a kettle, bring about 6 cups of water to a boil, pour over chiles in bowl and let steep for 30 minutes.
  • Toss rutabaga with garlic and olive oil, place a cookie sheet and roast in oven about 30 minutes, stirring every 10 minutes to so all sides get browned.
  • Remove chiles from water and mince.
  • Melt 2 tablespoons of butter in a saucepan over medium heat and add shallots. Stir occasionally until shallots are softened, about 6 minutes. Do not brown.
  • Add rice and cumin and stir until rice is coated, about 3-4 minutes. Add wine and stir until wine is absorbed.
  • Stir in a ½ cup or so of simmering chile broth, stirring often, until liquid is absorbed.
  • Continue adding broth ½ cup at a time, stirring until each addition is absorbed before adding the next. Continue until rice is creamy and the texture al dente. About 20 minutes.
  • Stir in remaining 2 tablespoons of butter, cheese, roasted rutabaga, chiles, cilantro
  • add salt and pepper to taste.
  • If risotto is too thick, thin with a little more chile broth.