Posts Tagged ‘fermented vegetables’

Sunday, February 16th: Loki’s Salmon Sliders, Britt’s Pickles, Sheep’s Yogurt & Nash’s Last Best Carrots & Sprouts!

February 15, 2014
Salmon sliders from Loki Fish. Photo courtesy Loki Fish.

Salmon sliders from Loki Fish. Photo courtesy Loki Fish.

Hey, kids! Check this out! Our buddies at Loki Fish are developing a hot-food menu around their wild Alaskan and Puget Sound salmon, and they are going to give it a test-drive today, right here at your Ballard Farmers Market! Woohoo! They are making three different preparations of salmon sliders:

  • Apple aioli, bacon and arugula
  • Fennel, carrot and jalapeno slaw with shoyu glazed patty
  • Lemon aioli with charred radicchio and feta 
Besides using their own salmon, Loki is sourcing many of its other ingredients from local folks like Skagit River Ranch, Samish Bay Cheese, Columbia City Bakery and Rockridge Orchards. Stop by and try one… or six… today, and let Loki, and us, know what you think!
"Initial Pickle Offering" from Britt's Pickles. Photo courtesy Britt's Pickles.

“Initial Pickle Offering” from Britt’s Pickles. Photo courtesy Britt’s Pickles.

More newness! And I am going to let Britt’s Pickles do the talking, literally:

“Britt’s Live Culture Foods are handmade in Washington on Whidbey Island. The unique process of fermenting vegetables using lactic acid bacteria allows Britt’s Pickles, Kimchi and Kraut to retain the rich rewards of the natural enzymes and vitamins in vegetables. Fermentation is a simple and natural process used by many cultures throughout history to preserve food, promote good digestion, and to improve health.”

Britt’s is joining the lineup of your Ballard Farmers Market today with a wide variety of  pickleskimchis and krauts. Stop by for a sample or three!

Fresh sheep's milk yogurt from Glendale Shepherd. Photo courtesy Glendale Shepherd.

Fresh sheep’s milk yogurt incubating at Glendale Shepherd. Photo courtesy Glendale Shepherd.

The hits just keep on coming! And you know what that means? Spring is just around the corner. Well, that explains the arrival of fresh sheep’s milk yogurt from Glendale Shepherd. See, little baby lambs began popping out of their mommies up on Whidbey Island this past week, and that means the ewes have begun producing their prized milk again. Fresh milk means yogurt! Enjoy!

Brussels sprouts from Nash's Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Brussels sprouts from Nash’s Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Last call for Nash’s Organic Produce Brussels sprouts and carrots! Yes, it’s getting to be that time of year when we are beginning to transition from winter crops over to spring crops, but unfortunately, spring is running a bit late this year. At least you can take advantage of one last opportunity to enjoy Nash’s amazing winter carrots and Brussels.

Pink Lady apples from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Pink Lady apples from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Collins Family Orchards is still rocking their fall harvest of killer apples. I am a particular fan of these Pink Lady apples. A bit sweet and a bit tart, they are as good an eating apple as they are a cooking apple, and because they store very well, they are still great this time of year!

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.

Shiitake mushrooms are great any time of year, but they may be best in winter. That’s because they are not only delicious, but they are full of all manner of healthful goodness that’ll give your cranky immune system a boost, right when you need it the most. Stop by and grab a pint or two from SnoValley Mushrooms right here at your Ballard Farmers Market!

Collard greens from Stoney Plains Organic Farm. Photo copyright 2014 by Zachary D. Lyons.

Collard greens from Stoney Plains Organic Farm. Photo copyright 2014 by Zachary D. Lyons.

The cold last week may have dealt another little setback to our quest for winter greens, but not enough to stop Stoney Plains Organic Farm from harvesting some of their great collard greens this week. And speaking of giving your immune system a boost, collard greens are one of the most nutrient-dense greens around, and they’re great with bacon, too!

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

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

Meanwhile, since winter cannot last forever, maybe it is time to start thinking about spring and summer gardens. Now, maybe you’ve noticed that its gotten kinda dry around here in recent years. Not so much today, but in general, it’s dry. Well, these gorgeous succulents from Phocas Farms are drought tolerant, and to make them even more so, now is the perfect time to plant them in your yard. They will get their roots set while it is still damp, and then, come summer, they will frolic along merrily, without you worrying about watering them all the time!

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, February 6th: Gilfeather Rutabagas, Saffron, Jersey Cow’s Milk & Yogurt & Award Winning Photos & Markets!

February 6, 2011

Noa (left) and Gil devouring fresh produce at Wallingford Farmers Market in September 2009. Photo copyright 2009 by Zachary D. Lyons.

We are all used to your Ballard Farmers Market winning one award after another, right. And as humble as your Ballard Farmers Market management is, frankly, it gets a little embarrassing at times. Like coming in fourth nationally out of like 7,000 markets in the America’s Favorite Farmers Market Contest or winning People’s Choice for Best Farmers Market by the readers of Seattle Magazine, both in 2010. And this is to say nothing of the many award-winning vendors we have here, from Zane & Zack’s to Mt. Townsend Creamery and Samish Bay Cheese to Firefly Kitchens to our newest vendor, Silver Springs Creamery. But it was two of our seasonal weekday markets that got all the glory this past weekend at the 2011 Washington State Farmers Market Conference held in Leavenworth. The 200 some attendees, representing markets and market vendors from across the state, voted the photo above, taken at Wallingford Farmers Market, as the Farmers Market Photo Of The Year. And you gotta love how these kids are just soooo enthusiastically devouring their respective market treats… and that those treats are fruits and vegetables. I mean, the USDA, the FDA & Oprah couldn’t have staged it any better, eh?

Olympic Sculpture Park Farmers Market on opening day of the 2010 season. Photo copyright 2010 by Zachary D. Lyons.

And the newest member of our farmers market family, Olympic Sculpture Park Farmers Market, which opened in July 2010, won Medium-sized Farmers Market Of The Year from the Washington State Farmers Market Association. The OSP Market, as we call it, is located in one of the most stunning settings — Seattle Art Museum’s Olympic Sculpture Park — of any farmers market in the nation, and yet it is surrounded by an enormous, densely populated, grocery desert in North Belltown. So, we brought fresh, local food to this desert this past summer, and while doing so, we suffered through beautiful scenes like the one above (yes, that blue sky is real!), one spectacular sunset after another, one Thursday night regatta on Elliott Bay after another, and perhaps the single most star-studded chef’s demo schedule of any market in the county, all of whom came from within 10 blocks of the market. I tell you, it is tough being us sometimes!

Milk and yogurt from Silver Springs Creamery. Photo copyright 2009 by Zachary D. Lyons.

Speaking of those award winning vendors, welcome our newest vendor to your Ballard Farmers Market, Silver Springs Creamery from Lynden, which won first place in the “Yogurt – All Milks” category for its Jersey Yogurt (in the lower, right-hand corner above) at the 2010 American Cheese Society Awards held in Seattle last August. After Golden Glen Creamery stopped sending bottled milk to Market in December, choosing instead to focus on its cheese and butter, we decided it was time to find you all a new pasteurized milk producer. Silver Springs bottles both Jersey cow and goat milk, though the goats are on their winter break until the end of February. (They have a very good union.) They also make yogurt from both milks. Note the deep yellow in the milk and yogurt from the Jersey cows, on the right above. Jersey milk is among the richest, most flavorful milks you will ever taste. So, stop by and say hi to Eric Sundstrom from Silver Springs Creamery today, welcome him to Ballard, and treat yourself to some extraordinary milk and yogurt!

Yin Yang Carrots from Firefly Kitchens. Photo copyright 2010 by Zachary D. Lyons.

And I don’t think I ever got the chance to congratulate Firefly Kitchens for winning the Good Food Award for their Yin Yang Carrots, a lovely fermented blend of carrots and ginger that’ll tickle your taste buds while it cures what ails you! They were down in San Francisco to receive this award in mid-January. Come to think of it, the Good Food Awards might wanna consider relocating to Seattle, along with the American Cheese Society… in the pursuit of a smaller carbon footprint, of course, since so many of their award winners come from around here. I’m just sayin’…

Washington-grown saffron from Phocas Farms in Port Angeles. Photo copyright 2009 by Zachary D. Lyons.

The tiny threads that are saffron are quite beautiful, aren’t they? And since I just played the “carbon footprint” card on those awards folks, I might as well play it on all of you Ballard Farmers Market faithful who are using saffron from the other side of the world. I mean, did you know that over 70% of all saffron comes from Iran? Heck, most of what is called “Spanish saffron” is actually grown in Iran. Really. Well, you don’t have to settle for saffron of questionable origins and freshness, let alone contribute to global warming. You can get your saffron from Jim at Phocas Farms right here at your Ballard Farmers Market, grown by him just over in Port Angeles. And while it sells for around the same price as any high-quality saffron, it is prized by some of the best chefs in the area, from The Herbfarm to the Space Needle… to your kitchen.

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

They may not be pretty, but these white gilfeather rutabagas are delicious. And only Nash’s grows them around here. As best as I’ve been able to ascertain, this charming root (“It is not a tuber!” — say it out loud like the governator) hails from Finland, as opposed to its yellow — its color, not its attitude — cousin from Sweden. You can roast these bad boys, steam them and mash them with butter, boil them and puree them into soup, or mix them with your mashed potatoes. Just don’t ignore them out of ignorance. You’ll be missing one of the great winter roots that, well, kept our dear Ballard’s founders ancestors going through thick and thick whilst they pillaged their Viking selves across Europe and into North America. Heck, if it is good enough for them…

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.