Posts Tagged ‘eat local for thanksgiving’

Thank You Ballard For Another Great Year!

November 26, 2014
Our Market Master, Judy Kirkhuff, with Gene & Jania of Wilson Fish at our May Fresh Bucks fundraiser. Copyright Zachary D. Lyons.

Our Market Master, Judy Kirkhuff, with Gene & Jania Panida of Wilson Fish at our May Fresh Bucks fundraiser. Copyright Zachary D. Lyons.

Thank you, good people of Ballard and beyond, for your love and support over the past year. Farmers markets are three-legged stools, requiring organizers, vendors and the surrounding community to survive and thrive, and we can think of no better partner community for supporting a farmers market than our beloved Ballard! And we are particularly grateful for your support these past few weeks as we struggle with very high proposed new health permit fees. (Please keep those public comments rolling in!)

Fran from Brown Butterfly Aromatherapy at Ballard Farmers Market. Copyright Zachary D. Lyons.

Fran from Brown Butterfly Aromatherapy at Ballard Farmers Market. Copyright Zachary D. Lyons.

Your Ballard Farmers Market turns 15 next year, though we spent our formative, per-2000 years in Fremont… which probably explains a lot. We are grateful for many things over the past 15 years, not the least of which are our original craft vendors, like Fran from Brown Butterfly Aromatherapy. Many self-proclaimed “purists” think crafters have no place in a “true” farmers market. But Fran, and a few other crafters, supported us year-round through the early days, coming every Sunday, rain, snow, wind or cold, paying stall fees on days with few customers and helping us build the magnificent, world-renowned farmers market we all know and love today. Without the support of these pioneers, we might not be here at all. Thank you Fran, et al!

Marina & Michaele from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Marina & Michaele from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

As we take this bit of a stroll down memory lane, we must express our gratitude to Michaele from Growing Things Farm. Did you know that she was the first manager of our farmers market, way back in the 1990s, when it was still part of the Fremont Sunday Market? Yup. She helped lay the foundation for what you see before you now. Thanks, Michaele! And while we’re at it, thank you, Marina (left, above) for helping Michaele over so many years, and enjoy your life’s next adventure carving pipe organs in Austria.

Clayton Burrows of Alm Hill Gardens (a.k.a., Growing Washington) talks farmers markets with Senator Maria Cantwell at Ballard Farmers Market. Copyright Zachary D. Lyons.

Clayton Burrows of Alm Hill Gardens (a.k.a., Growing Washington) talks farmers markets with Senator Maria Cantwell at Ballard Farmers Market. Copyright Zachary D. Lyons.

We appreciate farmer-activists like Growing Washington’s Clayton Burrows for speaking up and telling it like it is with grace and wit. When you go to a Big Box store, you are in a place strictly for commerce. But we’re more than that here at your Ballard Farmers Market. Even though our farmers, fishers and ranchers work harder than pretty much anyone I know, they still find time to fight the good fight, to stand up for each other and what’s right. They are generous beyond their means, and they make up one of the largest, most wonderful families it has ever been my privilege to know.

Roberto Guerrero from ACMA Mission Orchards. Copyright by Nicole Reed.

Roberto Guerrero from ACMA Mission Orchards. Copyright by Nicole Reed.

We are grateful for the broad spectrum of our greater community that comes together each week here at your Ballard Farmers Market. Farmers come from all over Washington to sell here, from many different backgrounds and many different communities. Farmers like Roberto of ACMA Mission Orchards who, with his extended family, has been building an amazing orchard business in Quincy with an extraordinary diversity of fruit. It has been our honor to work with farms like ACMA, to support them and help them grow, and it turn, to watch with pride as they get that new(er) truck, or that organic certification, or that additional piece of land. We are all invested in each other here.

Deborah, and her pies at Ballard Farmers Market. Copyright Zachary D. Lyons.

Deborah, and her pies at Ballard Farmers Market. Copyright Zachary D. Lyons.

We are giddy with thanks for pie! And lucky us, we have the best pie maker this side of the Pecos right here at your Ballard Farmers Market, Deborah’s Homemade Pies. In fact, we are blessed with an awesome collection of food artisans, from Pasteria Lucchese to Mt. Townsend Creamery to Firefly Kitchens to Soda Jerk Soda. We are proud of our legacy of fostering upstart food businesses into storefronts that rebuild neighborhoods and create living wage jobs, from Veraci Pizza to Tall Grass Bakery to Hot Cakes to Nuflours Gluten-Free Bakery, and on and on.

The Market Crew from a few years back at Ballard Farmers Market. Copyright Zachary D. Lyons.

The Market Crew from a few years back at Ballard Farmers Market. Copyright Zachary D. Lyons.

We have a great crew here at your Ballard Farmers Market, and we have all been together for years. We are family, and we are a team. It takes a lot of effort to carry off this Market week in and week out, year-round, and I, for one, feel blessed to work with this wonderful bunch of folks.

Wynne from Jerzy Boyz at Ballard Farmers Market. Copyright Zachary D. Lyons.

Wynne from Jerzy Boyz at Ballard Farmers Market. Copyright Zachary D. Lyons.

And not so much a thank you as a shout out to our dear friend Wynne from Jerzy Boyz. You may have noticed their absence this fall, and that is because Wynne is not feeling well. Get well, soon, Wynne! We miss you around here!

Sustainable Ballard collect food for Ballard Food Bank every Sunday at Ballard Farmers Market. Copyright Zachary D. Lyons.

Sustainable Ballard collect food for Ballard Food Bank every Sunday at Ballard Farmers Market. Copyright Zachary D. Lyons.

A lot of folks around here are grateful for the lovely people at Sustainable Ballard for coming to your Ballard Farmers Market every Sunday at 4 p.m. to pick up surplus produce from our farmers to give to the Ballard Food Bank. Thousands of pounds of the best food anywhere is given by our market farmers to Sustainable Ballard to deliver to Ballard Food Bank each year, and then Ballard Food Bank redistributes that produce to those in our community who need it. Additional produce goes to a local women’s shelter and to the Sailing Ship Adventuress. And then there is our Fresh Bucks Program, that doubles the first $10 of Food Stamps used by EBT customers at your Ballard Farmers Market. To that end, we must also issue a huge thank you to all the local businesses who contributed auction items to our Fresh Bucks Fundraiser back in May, to our vendors who provided most of the food and beverage, and to Chef Jason Stoneburner and the whole crew at Stoneburner Restaurant for hosting the event on the rooftop of Hotel Ballard.

Chef Dustin Ronspies of Art of the Table during his 2011 Eat Local For Thanksgiving cooking demonstration at Ballard Farmers Market. Copyright Zachary D. Lyons.

Chef Dustin Ronspies of Art of the Table during his 2011 Eat Local For Thanksgiving cooking demonstration at Ballard Farmers Market. Copyright Zachary D. Lyons.

Your Ballard Farmers Market is a favorite of local chefs, and we appreciate their ongoing support of the Market and its vendors. Chefs like Dustin Ronspies (above) of Art of the Table, and his brother Derek Ronspies of Cochon, who shop every week here for their menus and do cooking demonstrations for us (Dustin again on December 14th!). And chefs like Jason Stoneburner, who hauls out a truckload of produce from Market farmers every Sunday for the menus at Bastille and Stoneburner. (His demo is on the 21st!) And many other menus in the ‘hood serve Market-fresh ingredients, right down to our own Los Chilangos and Patty Pan Grill!

Brian enjoys a fresh soda from Soda Jerk Sodas, as well as his new paper hat at Ballard Farmers Market. Copyright Zachary D. Lyons.

Brian enjoys a fresh soda from Soda Jerk Sodas, as well as his new paper hat at Ballard Farmers Market. Copyright Zachary D. Lyons.

And finally, again, thank you! You, the good people of Ballard, for supporting us for all these years. We love you! Especially when you are willing to look silly wearing one of our vendors’ paper hats! Happy Thanksgiving!

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Sunday, November 23rd: Eat Local For Thanksgiving!

November 22, 2014
Brussels sprouts from Nash's Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Brussels sprouts from Nash’s Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

It’s here, folks! The first really big holiday of the holiday season: Thanksgiving! Or as we call it in my family, “Thanks For The Land Day!” Whatever you and yours call it, this coming Thursday is a day to take a break, take stock, and express our thanks for what we have, and especially for the bounty that reaches our tables. For Thanksgiving, the first American holiday, ultimately commemorates when mighty, advanced indigenous peoples welcomed undocumented foreigners with open arms and saved them from starvation at Plimouth, so that they might make better lives for themselves in a new world.

We in the farmers market community encourage you to Eat Local For Thanksgiving this coming Thursday, and we have pretty much everything you’ll need to do so right here. We then ask you to give thanks for the many local farmers, fishers, ranchers and food artisans who bring you the best food on earth right here at your Ballard Farmers Market every Sunday, year round. This year, the best way you can do that is to make a public comment in opposition to unreasonably high permit fee increases on farmers markets and their vendors proposed for 2015 by Public Health – Seattle & King County. For a great discussion of the issues at hand, and what is at stake, check out this week’s Ballard News-Tribune article, and for more details on how to comment, please see this blog post from last week. And in return, we thank you!

Shallots from Alvarez Organic Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Shallots from Alvarez Organic Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

One of my favorite dishes for Thanksgiving is Brussels sprouts with bacon and shallots. There are plenty of Brussels in your Ballard Farmers Market right now, including those beauties up above from Nash’s Organic Produce. And several farms will have shallots, including this from Alvarez Organic Farms. I caramelize my shallots while browning and rendering out my chunked up bacon in a hot skillet. When the bacon begins to get browned, and the shallots caramelized, I drop in the Brussels, cut in half, and sauté them in the bacon grease until they get bright green and just beginning to get tender. At that point, I deglaze the pan with some white wine. The wine combines with the tasty browned pits, or fond, on the bottom of your skillet, reincorporating them back into the Brussels with delicious results. The Brussels finish cooking in this yummy wine sauce and the wine cooks down. The result is that your Brussels sprouts hating kin will ask for seconds!

And speaking of cooking tips, celebrated James Beard Award winning local chef, Ethan Stowell of Ethan Stowell Restaurants (including Ballard Ave’s Ballard Pizza Company, Chippy’s and Staple & Fancy) will preform an Eat Local For Thanksgiving cooking demonstration at 11 a.m. today.

Bacon from Skagit River Ranch at Ballard Farmers Market. Copyright Zachary D. Lyons.

Bacon from Skagit River Ranch at Ballard Farmers Market. Copyright Zachary D. Lyons.

You’ll need some of this amazing bacon from Skagit River Ranch to complete your Brussels sprouts masterpiece this week, but get here early, as it’s sure to sell out. And speaking of things selling out, here are some shopping strategy tips for today’s Market:

  • Get here early, if you can.
  • Pack patience with you, as crowds will be big.
  • Maybe pack a cooler, too.
  • Purchase things like eggs, bacon, cranberries and other items likely to sell out early first.
  • If you don’t plan on watching any sporting matches today, you may prefer to shop after 1 p.m., when big games will thin out our crowds, though keep in mind that some prime items may be sold out by then.
  • If you do plan to watch either the Seahawks or Sounders games, do your shopping first, or during halftime, and watch the games on one of the many TV screens in bars and eateries up and down Ballard Avenue. It will likely be cool enough that, even without a cooler, your Market goodies will keep just fine in your trunk until after the big game!

Here is a list of where you may be able to watch the Sounders playoff game in the neighborhood at 2 p.m. today:

  • Bad Albert’s
  • Ballard Smoke Shop
  • Billy Beach Sushi & Bar
  • El Borracho (on Leary)
  • Kangaroo & Kiwi (on Market, soccer only)
  • Kickin’ Boot
  • Lock & Keel
  • Loft
  • Market Arms (on Market, soccer only)
  • Moshi Moshi
  • Patxi’s
  • The Gerald
  • The Noble Fir

Here is a list of where you will be able to watch the Seahawks, in addition to all of the places above:

  • Bastille (at the bar)
  • Bitterroot (in the bar)
  • Hattie’s Hat (at the bar)
  • Matador (at the bar)
  • Stoneburner (in the bar)

And that’s how you can have your game, and Eat Local For Thanksgiving, too!

Siegerrebe wine nestled in siegerrebe grapes at LIV (Lopez Island Vineyards). Photo courtesy LIV.

Siegerrebe wine nestled in siegerrebe grapes at LIV (Lopez Island Vineyards). Photo courtesy LIV.

Now, I wouldn’t necessarily recommend that you use a bottle of Siegerrebe from LIV (Lopez Island Vineyards) to deglaze your pan whilst cooking up those Brussels, but it would be a nice accompaniment to your meal. It, or any of the many other award-winning wines from LIV. And try out their new raspberry dessert wine, too!

Rutabagas from Alm Hill Gardens at Ballard Farmers Market. Copyright Zachary D. Lyons.

Rutabagas from Alm Hill Gardens at Ballard Farmers Market. Copyright Zachary D. Lyons.

Another favorite of mine this week is steamed rutabagas mashed with lots of good butter. You’ll find these lovely little bagas at Alm Hill Gardens (a.k.a., Growing Washington), right at the bottom of the Market. Nummers!

Winter squash from Boistfort Valley Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Winter squash from Boistfort Valley Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Winter squash from Boistfort Valley Farm will help sweeten up your holiday feast. They have many different varieties from which to choose, in many flavors, textures, colors, shapes and sizes. Ask for cooking tips. Roast your seeds. And remember, you can eat the skins on many squash varieties!

Japanese turnips from One Leaf Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Japanese turnips from One Leaf Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Looking to add a little taste of spring to your fall feast? How about some of these beautiful Japanese wax turnips from One Leaf Farm? They come complete with greens, meaning you get two dishes for the price of one! Or, better yet, cook them together! Cut the turnips in half, sauté them in butter or olive oil until tender and a bit browned. Then add the greens and some crushed garlic and toss together until the greens wilt. Salt and pepper to taste. Enjoy!

Red Lasoda potatoes from Olsen Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Red Lasoda potatoes from Olsen Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

And don’t forget the spuds! Olsen Farms has a couple dozen varieties of potatoes from which to choose, with one perfect for your needs. Some or white, others golden, and others red or blue. Some are waxy and others starchy. Some are better suited to baking, while others like roasting, and still others steaming or frying. Ask questions. Read tags. Have fun with your potatoes.

Parsnips from Oxbow Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Parsnips from Oxbow Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

One thing you can do with your potatoes is mash them with some celery root and parsnips from Oxbow Farm. Talk about an elegant mash! You’ll want equal amounts of all three. I also like to cut up my parsnips into small chunks and roast them in a hot oven with some sweet potatoes from Lyall Farms cut into similar-sized pieces. When they’re tender, they’re done… in about 15-20 minutes. Toss them once, midday.

Spicy salad mix from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Spicy salad mix from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

With all the meat, potatoes, sugary things, roots and such, you’ll want some roughage. Lucky for us, in spite of the recent cold weather, Colinwood Farm’s greenhouses are still cranking out some righteous spicy salad mix just for you! Slice up some of those turnips like radishes and add them to it.

Farmbox Greens' vertical farm in West Seattle. Copyright Zachary D. Lyons.

Farmbox Greens’ vertical farm in West Seattle. Copyright Zachary D. Lyons.

Oh, and add some superfood to your salad, too! This week, we welcome Farmbox Greens to your Ballard Farmers Market with these Seattle-grown microgreens. In their seedling form, they are little nutrient bombs, and they are packed with flavor, too. Garnish your soups, mashes, meats and more with them.

Arkansas Black apples from Tiny's Organic at Ballard Farmers Market. Copyright Zachary D. Lyons.

Arkansas Black apples from Tiny’s Organic at Ballard Farmers Market. Copyright Zachary D. Lyons.

Apples are good for all sorts of dishes, from salads to sauces to pies, during the holidays. I chose this particular photo of Arkansas Black apples from Tiny’s Organic because I recently returned from a trip to Arkansas, and I am here to testify that this apple is, in fact, the apple of Arkansas!

Cirrus cheese from Mt. Townsend Creamery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Cirrus cheese from Mt. Townsend Creamery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Cirrus cheese from Mt. Townsend Creamery is what they, and I, call a “Northwest camembert.” It is the perfect cheese for any occasion, great on a nice slice of local bread and topped with some ikura from Loki Fish. You’ll need some for your holiday festivities!

Kalamata olive bread from Snohomish Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Kalamata olive bread from Snohomish Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

And here is a perfect local bread for that pairing: kalamata olive bread from Snohomish Bakery. It is all chewy and salty and delicious, and it keeps fairly well, so fear not picking it up today for later in the week. And if you are simply a worrier by nature, then pop it in the freezer today, then pop it in the oven around 300 degrees on Thursday for about 20-30 minutes. It’ll be like it just came out of the bakery’s oven!

Fresh Puget Sound Keta salmon fillets from Loki Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

Fresh Puget Sound Keta salmon fillets from Loki Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

Loki Fish will have just a little bit more fresh Puget Sound Keta salmon today in fillet form before the Puget Sound season closes for 2014. They had one more brief opening on Thursday night, so this is super fresh. If you’re just not a turkey eater, or you are looking for something distinctly different for your other meals this week, here you go! But it will sell out early. However, they will have plenty of that aforementioned ikura, freshly cured and ready to pep up that cheese and bread, or your soup or salad.

Thanksgiving pumpkin pie from Deborah's Homemade Pies at Ballard Farmers Market. Copyright Zachary D. Lyons.

Thanksgiving pumpkin pie from Deborah’s Homemade Pies at Ballard Farmers Market. Copyright Zachary D. Lyons.

Why spend the entire day in  your kitchen on Thursday? Give yourself a bit of a break and get one of these amazing pumpkin pies from Deborah’s Homemade Pies, or apple or pecan. Not only will it lower your stress level, it will likely be better than anything anyone you know can bake! And if you are attending a feast at someone else’s house, and you’re supposed to bring dessert… here you go! Just grab a pinch of AP flour out of the cupboard before you leave home and dust yourself a bit. Everyone will believe you baked it yourself.

Green Dragon hummus from House of the Sun at Ballard Farmers Market. Copyright Zachary D. Lyons.

Green Dragon hummus from House of the Sun at Ballard Farmers Market. Copyright Zachary D. Lyons.

Finally, we’d like to give one last shout out to Adam and House of the Sun Raw & Vegan Foods. Adam is retiring his company as of today’s Market, and he is moving to Portland. Stop by, wish him well, and grab yourself one last container of his awesome Green Dragon hummus for old times’ sake. Thanks, Adam! We’ll miss you!

Don’t forget to check out this week’s midweek blog posts (Tuesday & Thursday) for more information on what you’ll find today at you Ballard Farmers Market. And 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, November 17th: Eat Local For Thanksgiving & Every Day!

November 16, 2013
Chef Dustin Ronspies of Art of the Table during his 2011 Eat Local For Thanksgiving cooking demonstration. Photo copyright 2011 by Zachary D. Lyons.

Chef Dustin Ronspies of Art of the Table during his 2011 Eat Local For Thanksgiving cooking demonstration. Photo copyright 2011 by Zachary D. Lyons.

Hey kids! There’s no fighting it. We have reached the holiday season, and that means lots of festive eating will be going on. Your Ballard Farmers Market is open year-round with lots of local deliciousness, so really, we make it easy to build your holiday meals, and your everyday meals, around great, local food produced by great local people. And to help get your creative juices (and your salivary glands) flowing, this week and next, we offer our annual Eat Local For Thanksgiving cooking demonstration series at noon under the red Cooking Demonstration tent. Today, we welcome our old buddy, Chef Dustin Ronspies from Art of the Table. He has been building his restaurant menus around what is fresh and local at your Ballard Farmers Market since 2007, so if anyone can show you a tip or two for adding more localiciousness to your holidays, he can!

Conference pears from Booth Canyon Orchard. Photo copyright 2011 by Zachary D. Lyons.

Conference pears from Booth Canyon Orchard. Photo copyright 2011 by Zachary D. Lyons.

Just two more weeks to get amazing heirloom pears from Booth Canyon Orchard. Their inventory of these delicious Conference pears, as well as ComiceD’Anjou and Dana Hovey pears is just about exhausted for 2013, so take advantage and stock up this week and next, while you can.

Chile pepper wreathe from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Chile pepper wreathe from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

The season is winding down for our friends from Alvarez Organic Farms, too. Stop by now and stock up on great storage crops like onionsgarlicshallots and potatoes, as well as dried chiles, and these gorgeous pepper wreathes and strings.

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.

Nash’s Organic Produce has lots of great veggies right now, from parsnips to celery root to Brussels sprouts, as well as tender greens that will not be around much longer, like bok choychard and arugula. They also have delicious, local whole grains like red wheatrye and triticale. Try some out as a side dish this holiday season.

Honey crisp apples from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Honey crisp apples from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Whether just for munching, for pies, sauce or roasting, Collins Family Orchards has an apple for you. Try out these honey crisp apples, for instance. They are crisp and full of flavor, great for the kiddies’ lunch box or that elegant artisan cheese platter.

Delicata winter squash from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Delicata winter squash from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

We are in serious winter squash weather now, aren’t we? There is just something so comforting and cozy about roasted delicata squash from One Leaf Farm on a cold, dark, wet night. The oven warms up the kitchen. The sweet, luscious squash warms up your soul.

Cabernet Franc from Kitzke Cellars. Photo courtesy Kitzke Cellars.

Cabernet Franc from Kitzke Cellars. Photo courtesy Kitzke Cellars.

It is tasting day at Kitzke Cellars. Stop by today to give their lineup a test drive right at your Ballard Farmers Market. Then, once you find the varieties of wine you like best, you can stock up for the holidays, ready with the perfect wine for every occasion, be it a friend’s party, an elegant dinner or a gift for your boss. And with Kitzke’s award-winning collection of wines, you are sure to find at least one you will love.

Shiitake mushrooms from Sno-Valley Mushrooms. Photo copyright 2013 by Zachary D. Lyons.

Shiitake mushrooms from Sno-Valley Mushrooms. Photo copyright 2013 by Zachary D. Lyons.

Just in time for fast-approaching holiday feasts, we welcome the return of Sno-Valley Mushrooms. They cultivate great mushrooms, like these shiitake mushrooms, over in Duvall. And considering that it is also chicken soup season, think about adding mushrooms to the pot, too.

Sweet potato pie from Simply Soulful. Photo copyright 2013 by Zachary D. Lyons.

Sweet potato pie from Simply Soulful. Photo copyright 2013 by Zachary D. Lyons.

And don’t forget to check out our newest vendor, Simply Soulful. They simply make the best sweet potato pies from scratch using Lyall Farms sweet potatoes and freshly-made crust. Stop by for a sample, and then put your orders in for next week!

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 11th: Eating Local For Thanksgiving Begins With Your Ballard Farmers Market!

November 11, 2012

Chef Jason Stonerburner of Bastille at his 2011 Eat Local For Thanksgiving cooking demonstration at Ballard Farmers Market. Photo copyright 2011 by Zachary D. Lyons.

Thanksgiving, or “Thanks for the Land Day,” as I like to think of it sometimes, is less than two weeks away, or put more simply, there are only two Market days before it. Yes, it is very early this year — November 22nd! Time to get planning your menu and to stock up on local deliciousness from your Ballard Farmers Market. It is time again to Eat Local For Thanksgiving. And with all the amazing ingredients available from local farmers, fishers, ranchers and food artisans right here, not only have you no excuse to not build your holiday menu around local food, you’d be foolhardy not to. Besides, what better way to give thanks for our great local food producers than to serve their products for Thanksgiving dinner? But perhaps you are still a little nervous. To help you relax a bit, we have brought back our annual tradition of Eat Local For Thanksgiving Cooking Demonstrations for the next two weeks. This week, we feature Ballard’s own Chef Jason Stoneburner of Bastille from 12-1 p.m. Bastille was intentionally built next to, and around, Ballard Farmers Market. It has a garden on its roof. And Chef Jason not only builds his menu around what is available from Market vendors, but he actually used to be one of them! Who better to give you some tips on cooking simple deliciousness from local goodness. (Next week, look for Chef Dustin Ronspies of Art of the Table.)

Fresh, local cranberries from Bloom Creek Cranberry Farm. Photo copyright 2012 by Zachary D. Lyons.

This is the year to stop talking about making fresh cranberry sauce and actually make fresh cranberry sauce! And Bloom Creek Cranberry Farm has fresh, local cranberries ready for you for just that purpose. Available for just a few weeks each year, they are hoping to have them through next week. But they are not sure. So if this is, in fact, your year, get those cranberries today!

Rutabagas from Boistfort Valley Farm. Photo copyright 2012 by Zachary D. Lyons.

My Thanksgiving dinner table wouldn’t be complete without some Boistfort Valley Farm rutabagas steamed and mashed with Golden Glen Creamery butter. Simple, delicious, and oh, so complimentary to everything else on the menu, and for me, it is a lovely reminder of my Irish roots. (Did you see what I did there?) Of course, Scandinavians here in the Peoples Republic of Ballard will feel kinship to them, as well.

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

This week, we celebrate the return of another perennial fall and winter favorite, sunchokes, a.k.a., Jerusalem artichokes. Neither from Jerusalem, nor an artichoke, sunchokes are a member of the sunflower family, and native to North America. They were cultivated and used by native peoples long before the first arrivals of Europeans. Sunchokes make for great soups, sauces, root roasts, home fries and much, much more. These tubers are delicious, nutritious, and will sustain you throughout the cold, dark, wet months. Stoney Plains Organic Farm just started harvesting these red sunchokes (above). In the spirit of the original Thanksgiving feast, when Indians kept the Pilgrims alive and made them feel welcome with the local bounty, why not add sunchokes to your Thanksgiving menu, much like them may have been 500 years ago.

Porcelain Doll Winter Squash from Oxbow Farm. Photo copyright 2012 by Zachary D. Lyons.

Oxbow Farm has an amazing variety of heirloom winter squash and pumpkins right now, like these really cool looking, and tasty, Porcelain Doll winter squash. Squash is a necessity for your holiday table, and how about making this year’s pumpkin pie from scratch, too, eh?

Brussels sprouts from One Leaf Farm. Photo copyright 2012 by Zachary D. Lyons.

Another must on my Thanksgiving menu is Brussels sprouts, like these beauties from One Leaf Farm. Normally, I like them sauteed with Sea Breeze bacon and some Alvarez shallots, and finished off with some white wine. But since my folks don’t eat pig these days, these still are plenty good without the bacon. And a good substitute for shallots is cippolini onions

Cippolini onions from Colinwood Farms. Photo copyright 2012 by Zachary D. Lyons.

And your source for those aforementioned cippolini onions is Port Townsend’s own Colinwood Farms. Cippolinis caramelize beautifully, coming out sweet and silky, and making for a perfect accent to many meat and poultry dishes, and Brussels sprouts, of course. They also fry perfectly for shoestring onions to top a chicory salad.

Fresh, whole, Puget Sound Keta salmon from Loki Fish. Photo copyright 2012 by Zachary D. Lyons.

Today is the last day for fresh Puget Sound Keta salmon from Loki Fish, as the season has come to a close. Swing by Loki for fillets or whole fish. They also have fish trim, like bones, collars and wings, for making stocks or smoking, and even skeines, ready for curing into ikura. But fresh only this week! After that, it’ll still be available frozen, cured, smoked, etc. Enjoy!

Root Vegetable Crackers with Kim Chee from House of the Sun. Photo copyright 2012 by Zachary D. Lyons.

House of the Sun raw and vegan foods has introduced another great cracker to its delicious lineup — Root Vegetable Crackers with Kim Chee. Loaded with beet goodness, they are packed full of flavor and nutrients. Try them with one of their great spreads!

Bread & Butter pickles from Purdy Pickle. Photo copyright 2012 by Zachary D. Lyons.

Please welcome the newest vendor to your Ballard Farmers Market, Purdy Pickle. Purdy Pickle makes an amazing array of pickliciousness from great, local ingredients direct from our local farms, like these Bread & Butter pickles, above. Purdy Pickle is one of our mainstay vendors at our weekday markets in Wallingford and Madrona over the summer season. Now, they bring their goodness to Ballard. Woohoo!

A variety of truffles from Trevani Truffles. Photo copyright 2012 by Zachary D. Lyons.

Another recent addition to your Ballard Farmers Market is Trevani Truffles from Renton. Trevani’s confections are made using lots of local ingredients, too, and they will add elegance to many a holiday gathering, be it large or small. Or just treat yourself on your way through the Market!

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.