Posts Tagged ‘Daylight Savings Time’

Sunday, March 9th: Spring Forward One Hour! (Gee, Thanks, Ben!)

March 8, 2014
Did you set your clocks forward an hour for Daylight Savings Time? Image courtesy LeeHansen.com.

Did you set your clocks forward an hour for Daylight Savings Time? Image courtesy LeeHansen.com.

Hey kids! Yes, it is that time of year when a whole lot of us ask the simple question, “What was Ben Franklin thinking, and why are we still following his advice over 200 years later?!?” That rights, folks. This is the week we set our clocks forward one hour at 2 a.m., Sunday night, in the name of productivity, all the while dooming ourselves to a week second to only the week between Christmas and New Year’s for it’s lack of productivity, because our body clocks are suffering through the most confusing kind of jet lag, and our brains are telling us it’s one time whilst our clocks tell us it’s another. For those who think Daylight Savings Time helps farmers… um… it’s not like dairy cows will get up an hour earlier tomorrow expecting to be milked. And with the advent of, well, electricity, we can easily light our factories and schools whenever we want. But my whinging aside, set our clocks forward one hour we must. And THAT means if you show up at 3:30 p.m. today wondering why your Ballard Farmers Market is already closed, we will likely snicker at you. And if you show up at 11 a.m., thinking you’ll be the first in line for eggs, blame no one but yourself. Consider yourself warned! (And on behalf of our firefighters, change the batteries in your smoke detectors. Oh, and my locksmith tells me we should WD40 our locks today, too.)

Braising mix from Colinwood Farm. Photo copyright 2014 by Zachary D. Lyons.

Braising mix from Colinwood Farm. Photo copyright 2014 by Zachary D. Lyons.

Green things. We need green things to lift our spirits and help us overcome the constant desire to nap this week. Lucky for us, green things is what Colinwood Farm does best this time of year! They are cranking out gorgeous braising mixspinachsalad mix and more from their greenhouses right now. And rumor has it, they might even have some baby squash soon, too!

Sweet potatoes from Lyall Farms. Photo copyright 2013 by Zachary D. Lyons.

Sweet potatoes from Lyall Farms. Photo copyright 2013 by Zachary D. Lyons.

Lyall Farms is still rocking the Beauregard sweet potatoes, friends. You ever just cut them up with some parsnips and toss them with oil, salt and pepper, and roast them in a hot oven for about 25-30 minutes? I love that! Simple, sweet deliciousness. Or try cubing them, steaming them, and then mashing them with some chipotle peppers in adobo sauce and a little maple syrup. Boy, howdy!

Fuji apples from Martin Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Fuji apples from Martin Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

You’ll still find lots of apples and pears from the 2013 fall harvest at Martin Family Orchards. And while you’re at it, why not grab a cup of cider on the go, and a jug of it to take home with you? So many ways to keep the doctor away!

Saffron tagliatelle from Pasteria Lucchese. Photo copyright 2011 by Zachary D. Lyons.

Saffron tagliatelle from Pasteria Lucchese. Photo copyright 2011 by Zachary D. Lyons.

Are you thinking what I’m thinking? (Okay, I grant you, you probably aren’t, and that’s just as well…) This is great pasta weather! Steam up the kitchen with pastaliciousness. The handmade, artisan pastas from Ballard’s own Pasteria Lucchese are about as good as pasta gets in this town, and they will either hook you up with an appropriate sauce for your choice of pasta, or they’ll give you a great idea for dressing it. This saffron tagliatelle is made with local saffron from our own Phocas Farms, and it is quite seafood friendly.

Artisan breads from Tall Grass Bakery. Photo copyright 2013 by Zachary D. Lyons.

Artisan breads from Tall Grass Bakery. Photo copyright 2013 by Zachary D. Lyons.

Of course, you’ll need some amazing artisan bread from Tall Grass Bakery to go with your pasta, or whatever else you’ll dine upon. Just look at this selection! From left to right, we’ve got sourdough ryeBaker Street sourdoughpain au levainAvery’s pumpernickel, wheat & honey, and compagnon, and that’s just for starters!

Red Lasoda potatoes from Olsen Farms. Photo copyright 2012 by Zachary D. Lyons.

Red Lasoda potatoes from Olsen Farms. Photo copyright 2012 by Zachary D. Lyons.

You know, St. Paddy’s Day is just over a week from now. Last week, your mission was to get brisket to brine for 10 days in preparation for it. This week, why not get one step ahead of the herd and stock up on red potatoes from Olsen Farms, like these red lasoda potatoes, or perhaps some nice desiree potatoes.

Camelina oil from Ole World Oils. Photo copyright 2013 by Zachary D. Lyons.

Camelina oil from Ole World Oils. Photo copyright 2013 by Zachary D. Lyons.

Two weeks ago, Seattle Chefs Collaborative held is 8th annual Farmer-Fisher-Chef Connection which brings together chefs and food producers from all over the region to do business with each other, strengthening our local food system. And among those products creating a buzz this year was this camelina oil from Ole World Oils in Ritzville. It was used in half of the 10 entrees on the event’s epic lunch buffet, resulting in chefs playing, “What is that unique flavor we’re noticing running through so many dishes today?” This is your local cooking oil, suited well to being produced in Eastern Washington. It is fresh, healthy, versatile and full of character and flavor. I, personally, have found that I have begun using it instead of other oils, like olive and canola, in at least half of my cooking over just the past two months. It is priced right, too, so give it a try today!

Jersey cow yogurt from Samish Bay Cheese. Photo copyright 2012 by Zachary D. Lyons.

Jersey cow yogurt from Samish Bay Cheese. Photo copyright 2012 by Zachary D. Lyons.

Finally, how about some live-cultured yogurt to help make your mouth and your tummy very happy right now? This jersey cow’s milk plain yogurt and Greek yogurt from Samish Bay Cheese is full of body and flavor, and considering you are getting it straight from the farm, you will be amazed at how its price compares to lesser yogurts considered “high end” at the Big Box store.

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, March 10th: Did You Set Your Clocks Forward?!? And Other Delicious News!

March 9, 2013
Did you set your clocks forward an hour for Daylight Savings Time? Image courtesy LeeHansen.com.

Did you set your clocks forward an hour for Daylight Savings Time? Image courtesy LeeHansen.com.

Hey kids! It’s Daylight Savings Time again, that archaic process by which we are somehow saving daylight by simply reprogramming our clocks. And yet, we still seem to have the same amount of daylight in the day. There are many stories as to the purpose of this process, but it seems to me that the farmers we work with are out in their fields while it’s light, and the time on the clock is irrelevant. And it’s not like the cows that need milking are going to look at the changed clock on the wall and suddenly think to themselves, “Moo. My udders are full, but the clock says…” But hey, at least I won’t need a flashlight tonight to see the keyhole on my backdoor when I get home from the Market.

ChildrensSpearmint

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

With seemingly the mildest winter in years here in the Pacific Northwet, lotsa green things are already returning to your Ballard Farmers Market. In fact, it is a great time to enjoy fresh-cut herbs again, like this spearmint from Children’s Garden. They also have cilantro, rosemary, parsley and other herbs now, plus a ton of greens, and daffodils

Survival Pouch from Umchu Bar. Photo copyright 2013 by Zachary D. Lyons.

Survival Pouch from Umchu Bar. Photo copyright 2013 by Zachary D. Lyons.

Remember Cave Man Bars? Well, Steve is back with his delicious snack and energy bars, but under a new name: Umchu Bar. And he has incorporated more local ingredients in his recipes, as well as developed a few new recipes, too! Like his new Survival Pouch, which he calls a “primitive PB&J.” Made with roasted peanuts from CB Nuts in Kingston, and Washington cherries, this is the perfect thing to keep a case of around for when the zombie apocalypse finally arrives.

Baby chard from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

Baby chard from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

Speaking of yummy, tender, spring greens, look at these tasty baby chard greens from Colinwood Farms. After months of kale, some chard sounds pretty good right about now. A quick sauté with some garlic and olive oil… mmm. Or just eat ’em raw as a salad. Hey, why not get some triticale from Nash’s Organic Produce and make a nice chard and grain salad. Now, we’re talking.

Seasoned cheese curds from Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

Seasoned cheese curds from Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

Gil & I had a lovely visit to Twin Oaks Creamery in Chehalis on Friday, and we got to meet the cows and goats and see the milking parlor, cheese making facilities and aging cave. One of the things we got to see is how they season their cheese curds. They use fresh-cut herbs and fresh spices. And the result is deliciousness. Simple curds turned into culinary works of art that will please any palate.

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

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

Braising greens from Alm Hill Gardens are back in force these days, fully recovered from the early January deep freeze they got up in Whatcom County. See, they get that cold wind out of the Fraser River Valley that comes way down out of Northern Canada. Fortunately, though, winter veggies in the fields sprang back to life quickly, and now, we get to enjoy this tasty mix of kales, chards and collards.

Chicken (top) and duck eggs from Stokesberry Sustainable Farm. Photo copyright 2013 by Zachary D. Lyons.

Chicken (top) and duck eggs from Stokesberry Sustainable Farm. Photo copyright 2013 by Zachary D. Lyons.

We also visited Stokesberrry Sustainable Farm in Olympia during our Friday trip. We first got to visit their pastures where their cattle and Icelandic sheep graze on lush greens. Then, we headed to the main farm to see all the ducks and chickens quacking and clucking and wandering about freely. Lots of space. Lots of free air. Lots of mud… well, for the pigs, anyway. The egg-laying ducks (yes, there are different breeds of ducks and chickens — some lay eggs, some are used for meat) where rather comical, marching around their enclosure, quacking in unison. After all, they are flocking birds. Well, they lay these beautiful white eggs (above), that are wonderful, with rich, deeply yellow yolks. Yes, they do taste different than chicken eggs. Haven’t tried them before? Grab a dozen today!

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.