Posts Tagged ‘dandelion greens’

Sunday, March 1st: Nettles, Chard, Dandelion Greens, Purple Sprouting Broccoli, Albacore, More Flowers & Street Pizza!

February 28, 2015
Nettles from Foraged & Found Edibles at Ballard Farmers Market. Copyright Zachary D. Lyons.

Nettles from Foraged & Found Edibles at Ballard Farmers Market. Copyright Zachary D. Lyons.

Just another sunny weekend in “winter” in the People’s Republic of Ballard, eh? Wow! And the spring crops are starting to come on with a vengeance now. Like these first of the year wild stinging nettles from Foraged & Found Edibles. Make yourself some tea or pesto, or whatever you like best, and enjoy a nice boast of healthful deliciousness! Oh, they’ve also got wild miner’s lettuce this week, too. High in vitamin C, it gets its name from being the wild green that helped keep many a miner alive when other greens, and any sources of vitamin C, were scarce at the end of winter. I love them simply dressed with a little oil and some lemon juice as a nice salad.

Chard from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Chard from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Yes, this is chard. No, this is not a file photo. I took this last Sunday, in fact. These gorgeous, tender, colorful leaves of chard are from the greenhouses of Colinwood Farm in Port Townsend. They also have the most amazing dino kale raab right now that tastes like broccoli, as well as spinachcollard greens and more!

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

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

Another sure sign of our early spring is these dandelion greens from Stoney Plains Organic Farm in Tenino. An intensely bitter green, you can make tea and soup with them, but I love to toss them with anchovies and avocado and make for one amazing and nutrient dense salad! Stoney Plains also now has green onionschickweed and other early spring delights!

Daffodils from Mee Garden at Ballard Farmers Market. Copyright Zachary D. Lyons.

Daffodils from Mee Garden at Ballard Farmers Market. Copyright Zachary D. Lyons.

Mee Garden has returned to your Ballard Farmers Market up on the 22nd Ave end. They have beautiful fresh-cut daffodils right now, as well as dried flowers and more!

Albacore tuna loin portion from Fishing Vessel St. Jude. Photo copyright 2013 by Zachary D. Lyons.

Albacore tuna loin portion from Fishing Vessel St. Jude. Photo copyright 2013 by Zachary D. Lyons.

It is the first Sunday of the month, and that means it is local albacore tuna day at your Ballard Farmers Market. Yes, Fishing Vessel St. Jude joins us today with cannedsmokedjerkied and frozen albacore that is high in beneficial omega-fatty acids and low in heavy metals. It is sashimi grade, and it is the finest tuna you will ever taste!

Purple sprouting broccoli from Nash's Organic Produce. Photo copyright 2013 by Zachary D, Lyons.

Purple sprouting broccoli from Nash’s Organic Produce. Photo copyright 2013 by Zachary D, Lyons.

For a very limited time, you will find this purple sprouting broccoli from Nash’s Organic Produce! It has a very short season, so get it while you can. They also have leekscollard greensNash’s red & green kale and red Russian kale, and even a few more carrots! They are also featuring dried Diana fava beans this weeks. “These tasty little nuggets are perfect in soups and stews, offering a hearty, meaty, delicious taste,” says Devon. “With 23% protein (the highest of any legume we grow on the farm), they’re sure to fill you up, too!”

Loading pizza in the mobile oven at Veraci Pizza at Ballard Farmers Market. Copyright Zachary D. Lyons.

Loading pizza in the mobile oven at Veraci Pizza at Ballard Farmers Market. Copyright Zachary D. Lyons.

We finish this week’s epistle with the news that Veraci Pizza has been told to “hit the bricks” from the private side lot next to the Ballard Inn they’ve called their Sunday home for many years. So hit the bricks they did. Currently, they are setting up in the Market itself, on the bricks up at 22nd Avenue. They will hang out there at least until we hit peak season for farmers.

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.

 

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Sunday, March 24th: Spring Has Sprung, Bringing Fiddleheads, Easter Hams, Plants For Your Garden & More!

March 23, 2013
Easter hams from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

Easter hams from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

Easter is in one week, and churches all over are handing out palm fronds today. Time to get you a ham! Olsen Farms has plenty of freshly smoked hams for your holiday feast at your Ballard Farmers Market today. But if a beef or lamb roast is more your speed, they’ve got those waiting for you, too. But do pick it up today, so you are ready to go next Sunday, eh? And it’s not too late to pick up some lamb or a nice brisket for Passover, too, though you’ll want to start it thawing as soon as you get home today. After all, Passover begins at sundown Monday.

Lady Fern Fiddleheads from Foraged & Found Edibles. Photo copyright 2012 by Zachary D. Lyons.

Ladyfern Fiddleheads from Foraged & Found Edibles. Photo copyright 2012 by Zachary D. Lyons.

I know I’ve been talking about signs of spring for weeks now, but this past Wednesday, spring actually finally arrived. If the 12 hours of daylight didn’t give it away, certainly the snow showers and wind storms should have. Ah, March in the Pacific Northwet. Well, as if to formally pronounce the arrival spring, Foraged & Found Edibles brings the first Ladyfern fiddleheads to your Ballard Farmers Market today. Woohoo! And if that weren’t enough, they’ve got wood sorrel and stinging nettles today, too!

Blueberry plants from Cascadian Edible Landscapes. Photo copyright 2013 by Zachary D. Lyons.

Blueberry plants from Cascadian Edible Landscapes. Photo copyright 2013 by Zachary D. Lyons.

April approacheth, the sun is out, and it is time to get back into the garden! And Cascadian Edible Landscapes has returned to help us in that endeavor. They’ve got a tremendous selection of vegetable starts and berry plants. Like these beautiful blueberry plants. Imagine stepping out your backdoor to enjoy blueberries from your very own blueberry bush for years to come. Sounds pretty nice, eh? Well, get ’em now, and get ’em in the ground, while it is still the rainy season. That way, they’ll get their roots established before things dry out this summer.

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

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

Stoney Plains Organic Farm has sorrel of the domesticated variety this week. This is Red Vein sorrel, though they also have regular sorrel, too. This regenerative, herbaceous leafy green is just what the doctor ordered, perhaps literally, for spring. Stoney Plains also has plenty of garden plants, too, including strawberry plants. Get them in the ground now, and enjoy your own berries come June!

Tulips from Pa Garden. Photo copyright 2013 by Zachary D. Lyons.

Tulips from Pa Garden. Photo copyright 2013 by Zachary D. Lyons.

Did you notice how full the Market was last week? We had five farms return last week, including all of our Hmong flower farms. And if that ain’t an harbinger of spring, I don’t know what is! Of course, this week, they were probably harvesting flowers in the snow in the Lower Snoqualmie Valley. Stop by today, and grab some of these lovely tulips from Pa Garden. Fresh from the field, they are ready to burst open in brilliant color in a vase on your table!

Kale Raabs from Nash's Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Kale Raabs from Nash’s Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

The start of spring also signals the approaching end of kale season. Yeah, I know. Around here, it is always kale season. But the fact is, this time of year, kale wants to reproduce, just like any other healthy species. So, the kale plants in the field, as well as the collards, cabbages and many roots, start to bolt, sending out their flowers in pursuit of procreation. The result is raab. Yes, this time of year, we get to enjoy any number of different kinds of raabs as these plants reach the end of their lifecycle and get on with the job of producing the next. Raabs, those tender, flowery tops of these plants, are lovely simply sautéed with some garlic, and they can be great grilled, too. And Nash’s Organic Produce has a whole bunch of them right now!

Gil holds ducklings at Stokesberry Sustainable Farm. Photo copyright 2013 by Zachary D. Lyons.

Gil holds ducklings at Stokesberry Sustainable Farm. Photo copyright 2013 by Zachary D. Lyons.

Here is this week’s installment of This Photo Is Almost Disturbingly Cute. This is our own Gilbert holding three adorable, fluffy ducklings at Stokesberry Sustainable Farm during our visit there a few weeks ago. I suppose the cuteness factor may trouble some folks, but for those who enjoy duck, know that these little guys will enjoy a happy, healthy and loved life before they come to Market. That’s just the way the Stokesberry’s roll.

Dandelion greens from Children's Garden. Photo copyright 2013 by Zachary D. Lyons.

Dandelion greens from Children’s Garden. Photo copyright 2013 by Zachary D. Lyons.

Speaking of regenerative greens for a spring tonic, how’s about some of these tasty dandelion greens from Children’s Garden? These quite bitter greens may make you pucker a bit, but dress them with some anchovies, olive oil and some of that Twin Oaks goat feta, and maybe a drizzle of some balsamic vinegar, and you’ve got one delicious, nutritious salad. Or you can make soup, tea, or even juice them, and grilling them is not out of the question. Your liver will thank you!

Succulents from Phocas Farms. Photo copyright 2013 by Zachary D. Lyons.

Succulents from Phocas Farms. Photo copyright 2013 by Zachary D. Lyons.

Don’t forget the ornamental side of your garden. And if you’re lazy, like me, these succulents from Phocas Farms are for you! Get them in the ground now, and let them get their roots well established while it’s still rainy, and they will reward you all summer long by being draught tolerant… and gorgeous! Just look at all these colors. Phocas Farms propagates more than 200 varieties of them. So get a whole bunch of them, and make for a colorful summer without all that watering.

Red mustard greens from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

Red mustard greens from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

More scrumptious greens for spring — these being red mustard greens from Colinwood Farms. These are great lightly wilted with olive oil and garlic, or raw in a nice, spicy salad, as they are very tender. Colinwood has lots of other greens now, too, as well as new carrots. Enjoy!

Fresh eggs from Growing Things Farm. Photo copyright 2009 by Zachary D. Lyons.

Fresh eggs from Growing Things Farm. Photo copyright 2009 by Zachary D. Lyons.

With Passover and Easter looming ahead this week, you need eggs! Lots of eggs!!! For your seder plate or your Easter egg hunt, for your famous deviled eggs to bring to the Easter gathering at Grandma’s house, or for that extraordinary brunch you’ll be cooking up next weekend. We’ve got an abundance of eggs in your Ballard Farmers Market right now, and these are the best eggs you’ve ever tasted. Seriously. The eggs above, for instance, are from Growing Things Farm, and the farm is renowned for their amazing eggs. They have hard shells and big, beautiful, richly yellow yolks, and they are laid by happy chickens that get to run around outdoors and hang out with roasters. I know. I’ve seen them. So, stock up!

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.

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.

Sunday, April 29th: Spot Prawns, Cauliflower, Squash Blossoms, Rhubarb & We Kindly Welcome One Leaf Farm!

April 28, 2012

Fresh Hood Canal Spot Prawns from Hama Hama Oyster Company. Photo courtesy Hama Hama Oyster Company.

These Spot Prawns, caught on Friday by Hama Hama Oyster Company in Hood Canal, are, for my money, the sweetest, most delicious shrimp on earth! Huh? Wait! Are they shrimp or are they prawns? Well, they are shrimp, folks, despite their name. And there is a biological difference. That said, for our purposes, who really cares, am I right? These beauties are spectacular! And that red color is the color they are when they are alive. Seriously. Most shrimp are grey or brown and turn a brilliant pink or red when they are cooked. Spots start out that way. In fact, it is this red color in Northern Pacific shrimp that gives salmon its red colored flesh when they eat it. White king salmon is just normal king salmon with a genetic mutation that prevents it from metabolizing this pigment from the shrimp into their bodies.

Yeah, yeah… aren’t I just a wealth of information, you are thinking, but tell us more about these shrimp. Okie-dokie. Spot prawns are very sweet because they come from the frigid waters of the North Pacific — in this case, Hood Canal. They are also very delicate, so be very careful not to overcook them. If adding them to a dish, add them last, and only when everything else in the meal is ready to go. They take just a few minutes to cook, and they should have just barely lost their translucence when they’re fully cooked. They’ll be very tender, without a hint of chewiness, melting in divine sweetness on your tongue. The local spot prawn fishery is very carefully regulated, and these are from a rare one-day opening on Hood Canal. Who knows when the next opening will happen? So take advantage of this opportunity for super-fresh, local spot prawns direct from the source while you can, cuz the fact is, this is the first time in the 12-year history of your Ballard Farmers Market that we’ve ever had fresh spot prawns. Seriously.

Over-Wintered Cauliflower in the field in Sequim from Nash's Organic Produce. Photo copyright 2010 by Zachary D. Lyons.

Over-wintered crops tend to be incredibly sweet and flavorful, having built up sugars and nutrients to help them survive the harsh cold, dark, wet months. This over-wintered cauliflower from Nash’s Organic Produce is dense and delicious, and it will absolutely blow you away. And hey, it’s been a few months since we’ve had fresh cauliflower at your Ballard Farmers Market, right? Enjoy it while it lasts, as this harvest will be short, and then we wait another month or two for the summer crop.

Red Dandelion Greens from One Leaf Farm. Photo copyright 2011 by Zachary D. Lyons.

These red rib dandelion greens are stunning, aren’t they? Then again, everything grown by One Leaf Farm from Carnation tends to be stunning. Entering their second year, One Leaf kinda burst out of the gates last year at our Madrona Farmers Market, blowing us all away with the beauty and quality of their crops right from the git-go. Today, we welcome One Leaf to your Ballard Farmers Market for a few weeks in spring as we await the return of other farms, and they await the return of the Madrona market on May 18th. One Leaf will have lots of other beautiful stuff today, including pink beauty radisheskale and collard raabs, fresh sage and  parsleylettuce and much more. Stop by today and give them a big ol’ Ballard welcome!

Squash blossoms & baby squash from Colinwood Farms. Photo copyright 2011 by Zachary D. Lyons.

What?!? Squash blossoms? Now, we’re just screwing with you, you’re thinking. Nope! These beauties are fresh out of the greenhouses of Colinwood Farms in Port Townsend. They’ll have quite a few today, and maybe even a few baby zukes, if we’re lucky. Can’t you just taste them now, filled with local goat cheese and lightly battered and fried? Oh, yeah, baby! That’s livin’!

Asparagus from Magana Farms. Photo copyright 2012 by Zachary D. Lyons.

Ah, beautiful, young asparagus from Magana Farms in Sunnyside. This first asparagus of the season, in April, is the sweetest, most tender of the year. And now Magana, and four other farms have it in abundance, weeks earlier than last year, at your Ballard Farmers Market. Roast some in your oven tonight with some spring onions, and some morels, if you can find them!

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

And how about some ruby red rhubarb to thoroughly demonstrate that spring is here to stay! Stoney Plains Organic Farm has lots of it right now, just waiting for you to make, well, all sorts of deliciousness with it. Pies and crisps, sure, but how about sauces, soups, pickles and more? Get creative with it! This is one of Washington’s premier crops, you know. We produce more than any other state.

Organic Red Onions from Alvarez Organic Farms. Photo copyright 2012 by Zachary D. Lyons.

We welcomed Alvarez Organic Farms back to your Ballard Farmers Market last week with lots and lots of organic asparagus. Well, they’ve got lots of other stuff, too, right now, like shallotsdried beans and chiles, and these gorgeous red onions. Stop by, say ‘hi’, and grab yourself some Yakima Valley goodness!

Fresh goat yogurt from Silver Springs Creamery. Photo copyright 2011 by Zachary D. Lyons.

Silver Springs Creamery is in full swing with the new year’s goat yogurt, now that the kidding season is over, and the girls are back to working hard. You know, I love visiting Silver Springs, up north of Bellingham, just miles from the Canadian border. The spring after which the farm is named is the purest in Whatcom County and runs right through the middle of the farm. And the pasture is so green and beautiful. I love how, at milking time, the goats walk themselves into the milking parlor and hop right up on their little stands to be milked. Farmer Eric Sundstrom and his two children just need to be there to milk them. Try some of their goat milk, yogurt or cheese today. You’ll taste healthy pastures and happy goats, and you’ll be healthy and happy, too!

Over-Wintered Beets from Alm Hill Gardens. Photo copyright 2012 by Zachary D. Lyons.

Let’s finish off this week’s epistle with some over-wintered beets from Alm Hill Gardens, just down the road a piece from Silver Springs in Whatcom County. You can tell these tasty roots are over-wintered just by looking at them. The roots are big, while the leaves are little. That’s because the leaves froze off a couple of times over the winter, and they’ve only just grown back a little. That makes the roots oh, so sweet, and the leaves oh, so tender! You know, Sarah Palin may be able to see Russian from her back door, but from Alm Hill, they can see Canada! So cruise on by for some of these yummy beets, maybe some tulips, and all their other goodies that come from so far north that, if they were any farther north, they’d need a passport to come to your Ballard Farmers Market!

Hey, there is plenty of 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.

Sunday, April 3rd: More Green Things, More Hams, More Flowers & Some Other Deliciousness!

April 3, 2011

Fresh spinach from Colinwood Farms. Photo copyright 2011 by Zachary D. Lyons.

As the calendar marches ever onward towards spring… oh, wait… it IS spring… Okay then, let’s talk spinach. Yes, spinach means it’s spring, dag nabbit, no matter what the weather forecast says, and Colinwood Farms has spinach! Celebrate it! Grab a bag or three. Just do it early enough in the day, because they always run out.

Smoked ham hocks from Olsen Farms. Photo copyright 2010 by Zachary D. Lyons.

Olsen Farms has holiday hams. You should order yours now. These hams are so illusive, I don’t even have a photo of them. That’s why I have this photo of their sliced ham hocks. But at least they get the point across, right? Just remember, Easter is only three weeks away. You’ll be wanting to pick up your ham at your Ballard Farmers Market, or your leg of lamb or standing rib roast, in two weeks at the latest, so it will be ready for your holiday table. So order it today, and be sure it’ll be here for you. And don’t forget your Passover needs, either! (By the way, Olsen Farms has chuck roasts on sale this week!)

Fiddlehead ferns from Foraged & Found Edibles. Photo copyright 2010 by Zachary D. Lyons.

Ah, sweet fiddleheads. Spring, indeed! It’s April, and we saw Foraged & Found Edibles bring in the first fiddleheads of the season just last week. Hopefully, they’ll have more today, but again, these puppies go fast, so get here early!

Another beautiful bouquet from Pa Gardens. Photo copyright 2011 by Zachary D. Lyons.

Yes, our Hmong farmers returned in abundance last week, and with them come their spectabulous flower arrangements. The bouquets they put together in a minute most of us can only dream of assembling maybe once in a lifetime. Just look at this beautiful bunch from Pa Gardens from last week. And let’s face it — we are all hard-pressed to figure out where exactly spring is this year, right? Well, at least you can bring a little bunch of it home with you to brighten it up!

Dandelion greens from Stoney Plains. Photo copyright 2011 by Zachary D. Lyons.

Dandelion greens. They’re not just for Round Up anymore. What looks like the enemy in your yard is actually quite delicious on your plate. Just imagine some of these dandelion greens from Stoney Plains tossed with some Spanish white anchovies for the perfect salty and bitter salad. And dandies are good for you, especially this time of year. Did you know that they are a very good liver tonic? I mean, it’s not like these so-called weeds are naturally occurring around here. The Europeans brought them here centuries again… for food! Try them in soup or tea!

Storage onions from Alm Hill Gardens. Photo copyright 2011 by Zachary D. Lyons.

I love it when I get a call from Clayton up at Alm Hill Gardens telling me, “Hey, I just found a whole lot of…” Well, I got such a call recently telling me they have a whole lot of storage onions still. I said, “Hey Clayton, get those suckers down here. We need onions!” And here they came. You’ll find them amongst Gretchen’s beautiful tulips.

Fromage Blanc and Creme Fraiche from Golden Glen Creamery. Photo copyright 2011 by Zachary D. Lyons.

The good ladies up at Golden Glen Creamery have added a couple more great products to their lineup recently: fromage blanc and creme fraiche. If you are looking for cream cheese or sour cream locally that is not overly processed, is fresh, and is delicious, try out one of these two items. I love using the fromage instead of cream cheese on bagels, and a dollop of creme fraiche on your russet will make you smile!

Gilfeather rutabagas from Nash's. Photo copyright 2011 by Zachary D. Lyons.

It’s just about the end of the line for rutabagas, so grab some of these gilfeather bagas from Nash’s, while they last. These are a somewhat sweeter variety than their yellow cousins, but I love ’em both. So get your rutabaga on one last time before they’re gone until next November!

There is much more waiting for you at your Ballard Farmers Market today. Just check the What’s Fresh Now! listings in the upper right-hand corner of this page for a more complete accounting of what is in season right now. But please note that due to our recent cold weather, some crops may not be available as anticipated.