Posts Tagged ‘fish’

2nd Addition: March is National Soup Month: Now Use Fish for a Healthy and Sumptuous Basis for Great Chowders

March 21, 2015
When he's not clowning around at Wilson Fish, Tim Davidson is an international disaster relief volunteer for the Red Cross. Photo copyright 2009 by Zachary D. Lyons.

When he’s not clowning around at Wilson Fish, Tim Davidson is an international disaster relief volunteer for the Red Cross. Photo copyright 2009 by Zachary D. Lyons.

SO WHY NOT TRY A CHOWDER FOR SUNDAY DINNER?

Any variety of smoked salmon you chose will make a fine main ingredient in a chowder that will become one of your favorites with this recipe from bbcgoodfood.com.  We recommend it for the simple ingredients and fabulous flavor. You can click this link to see what you think. It may inspire you to try it.  You might even want to send us a photo or video of you cooking, or eating the soup, or clowning around.  We think it would be fun to see how you do and what you think.

Now, let’s talk Potatoes and Leeks.  Absolutely required, they can be found in abundance from most of our farmers.

First, Leeks:  Try Mee Garden, The Old Farmer, Colinwood Farm, Nash’s Organic Farm, Pa Garden, Ia’s Gardne, Growing Washington, Growing Things, and Stoney Plains.

OneLeafBabyLeeks

Copyright Zachary D. Lyons.

These shining and delicate flavored vegetables provide just the right touch.  But they always need to be washed thoroughly-they have a reputation for surprising people with globs of mud stuck between their layers of the top 2/3rds of the stalk.

HELPFUL TIP FOR CLEANING LEEKS:  Cut stalks into 2-3 inch pieces and remove the root end; place in a large bowl with cold water; and stir vigorously enough to see the beginnings of separation of the layers.  Allow to sit in the water long enough to begin to see the dirt come free from the layers, and give a good final rinse until you get the pieces clean.  Plan on using the bottom white portion up to the paler green pieces in your soup.  The greenest top parts can be placed in a bag & frozen to add terrific flavor to a clear vegetable broth made later, or you can compost them.

Now, the beloved Potato:  They too are available from your favorite farmer with little exception.  Pick the colors and textures you want.

AlmHillRussetPotatoes

Copyright Zachary D. Lyons.

KirsopPotatoes

Kirsop Potatoes are still looking good. Copyright Zachary D. Lyons.

The great news is Potatoes are so good for you.  Even without the skin, 1 medium potato will provide 70% of the Vitamin C you need in a day, 25% of the Potassium, 9% Iron and 8% Protein.  Add to that such nutrients as 30% of your daily need for Vitamin B-6, 18% of dietary fiber and 12% of Magnesium.  And I could go on, but out of courtesy to you, I’ll stop here.

Finally, this recipe calls for heavy cream (BBC calls it double cream), but if you substitute yogurt from Samish Bay Cheese, or sheep yogurt from Glendale Shepherd, you won’t regret it.

Sheep's milk yogurt from Glendale Shepherd. Photo courtesy Glendale Shepherd.

Sheep’s milk yogurt from Glendale Shepherd. Photo courtesy Glendale Shepherd.

Jersey cow yogurt from Samish Bay Cheese. Copyright Zachary D. Lyons.

Jersey cow yogurt from Samish Bay Cheese. Copyright Zachary D. Lyons.

We’d love to see your innovations and how you do.  We are always interested in your experience.

Until then Bon Appetite!

Reasons to Celebrate: March is National Soup Month and Ides of Spring is Upon Us

March 14, 2015

Jerry Baxter, the man behind Got Soup? Copyright by Zachary D. Lyons.

Soup is nutritious, delicious, and makes everyone feel better, no matter what the day is like.  We are proud to have Jerry Baxter bringing his handmade soups, always made from local and organic ingredients, every week. Got Soup? has what you need for this Spring weather. This week’s selections are Thai Peanut and Chicken, and four Vegan Soup Choices:  Hot & Sour Mushroom, Green Risotto, Vegetable Chili Verde, and Coconut Red Lentil Dal, and Broccoli & 3 Cheeses. A hint from our busy market master is to “Be sure you have one or more of these soups in your freezer for those times when everyone comes home hungry, tired and needing to eat right away.”  These are real meals, made from local farm produce that are ready in no time at all.  And while the soup is heating, you can add a hearty side dish, such as Cornbread with Caramelized Apples and Onions with Thyme.  Find it on our website at sfmamarkets.com in the Recipes section.   This is an easy, elegant and yet quick answer to those moments you need a dinner fast.  They are also excellent for those times, like the Ides of March, when only comfort food will do.

Washington-grown saffron from Phocas Farm in Port Angeles. Copyright by Zachary D. Lyons.

Under the heading of, “We continue to bring everything of the highest quality that you could possibly need for your kitchen table from local producers” category, how about local Saffron? This herb adds a perfect and sumptuous flavor to feed your soul and body.  Ballard Farmers Market is proud to be the exclusive outlet for Jim Robinson, who grows this delicate herb at his farm in the foothills of the Olympic Mountains in Port Angeles, Phocas Farm. This is superb saffron that has become a favorite with many of the best chefs in Seattle. Why buy Iranian-grown saffron marketed as “Spanish” in the Big Box stores, when you can get better saffron locally?  Use it to flavor your chicken & rice soup and experience greatness.


Speaking of Chicken!

Are you feeling a bit windblown and dreary these recent damp Spring mornings?  Maybe a little grey, or mossy,  or perhaps even chilled? Ballard Farmers Market has the cure for that.  Chicken broth made lovingly out of these products from our impeccable farms.  Place the washed bird into a deep pot, add water, a chopped onion, garlic, a dash of salt, and dry herbs you love.  Bring to a gentle simmer for 45 minutes to an hour, or until it begins to fill your home with comforting aromas.  Turn off the heat, let sit until you can place the pan into your fridge.  Let it get cold.  Remove the meat from the bones and put back into your broth.  Add any great veggies you love, roots first, and simmer again. Coarsely chop greens and add to the pot about 10 minutes or less before you want to eat.  Serve with a garnish of your choice.  Try finely sliced Swiss Chard or spinach from Colinwood Farm, shredded cabbage, collards, or kale from Nash’s,  Growing Washington, Stoney Plains Farm, or Kirsop Farm, and garnish with mint or cilantro from Children’s Garden.  You get the idea, Ballard is seeing more of these leafy gems appearing every day.

If you need some chicken broth immediately, stop at the Stokesberry Sustainable Farm to pick up a nice cup of the warm and soothing broth that they make at the farm.  You’ll be glad you did.

Check out all of the fine choices available from the local farms at Ballard Farmers Market.

Whole pastured chicken from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

SeaBreeze Farm at Ballard Farmers Market.  Copyright Zachary D. Lyons

SeaBreeze Farm at Ballard Farmers Market. Copyright Zachary D. Lyons

Skagit River Ranch. Copyright by Zachary D. Lyons.

Skagit River Ranch. Copyright by Zachary D. Lyons.

Stokesberry Sustainable Farm Copyright Zachary D, Lyons

Stokesberry Sustainable Farm –  They also offer hot broth at the Market or frozen and ready to take home.  Copyright Zachary D, Lyons


Fuji apples from Tiny’s Organic Produce. Copyright by Zachary D. Lyons.

Yes, these beautiful Fuji apples, and a great variety of other wonderful fruit, including dried fruit, can be found at Tiny’s Organic Produce. These are perfect for an energy boost or as an added ingredient in cornbread.  Check out our recipe pages at sfmamarkets.com  Just in case you want to mix it up a little, you can also find a very easy and delicious recipe for Potato and Leek Soup while you explore the recipes. 

Your Ballard Farmers Market is chock full of all sorts of goodness for your home, from  all the freshest fruits and veggies, meats, seafood, poultry, cheese, to baked goods, sauces, confections, fresh-cut flowers and fresh milled flours, plants for the garden, wild mushrooms, and on and on.

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.

 

Super Bowl Sunday, February 1st: We’re Open! Go Hawks!

January 31, 2015
The 12th Sheep from Glendale Shepherd at Ballard Farmers Market. Copyright Zachary D. Lyons.

The 12th Sheep from Glendale Shepherd at Ballard Farmers Market. Copyright Zachary D. Lyons.

Few things have ever closed your Ballard Farmers Market. Well, only two things, actually: Christmas Day and New Year’s Day. So open we will be this most epic of Super Bowl Sundays. That means you can visit your favorite vendors today to pick up your weekly groceries and a few last minute goodies for your Big Game party before kickoff at 3:30 p.m. For instance, the 12th Sheep from Glendale Shepherd brings with it the first sheep’s milk yogurt of 2015. Woohoo! (And can I get a “Go Hawks!” whilst sounding like a sheep, good people of Ballard? Let it out, loud and proud!)

#12 Super Bowl Cheese Plate from Samish Bay Cheese. Photo courtesy Samish Bay Cheese.

#12 Super Bowl Cheese Plate from Samish Bay Cheese. Photo courtesy Samish Bay Cheese.

Samish Bay Cheese is offering a special Super Bowl Cheese Plate for you today at your Ballard Farmers Market: #12 Fresh Cheese Plate, $12: (Choose two of the cheeses listed below), or Double Your Pleasure 
Family Size Fresh Cheese Plate, $24
(Larger portions than the #12 plate: 
Choose three of the following, while supplies last): Ladysmith, Aged Ladysmith, Chive Ladysmith, Arugula Ladysmith, Queso Jalapeño, Queso Diablo, or Queso Seco.

Whole smoked side of King salmon from Wilson Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

Whole smoked side of King salmon from Wilson Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

Some of the biggest 12s amongst our Seahawks crazy vendors are the folks from Wilson Fish. There is no place they’d rather be on Sunday than watching the Hawks play… well, except right here at your Ballard Farmers Market, where they hook you up with fish while listening to the game on the radio. Why not honor their commitment and sacrifice by serving your Big Game party guests one of their sides of smoked King salmon!

Eaglemount Red Wine defies gravityat Ballard Farmers Market! Copyright Zachary D. Lyons.

Eaglemount Red Wine defies gravityat Ballard Farmers Market! Copyright Zachary D. Lyons.

Some local wine and cider from Eaglemount Wine & Cider will certainly endear you to your hosts when you show up to their house to watch Seattle pummel New England today.

Sweet potato chips from Lyall Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Sweet potato chips from Lyall Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

How’s about some yummy sweet potato chips from Lyall Farms? What a delicious, healthy and local way to par-tay today, wouldn’t you say?

Baba ghanoush from Uncle Eyal's. Photo courtesy Uncle Eyal's.

Baba ghanoush from Uncle Eyal’s. Photo courtesy Uncle Eyal’s.

Uncle Eyal’s has stocked up on all of their great dips and sauces today at your Ballard Farmers Market. So grab some mint sauce, some hummus or some baba ghanoush for an awesome game day spread!

Olive fougasse from Tall Grass Bakeryat Ballard Farmers Market. Copyright Zachary D. Lyons.

Olive fougasse from Tall Grass Bakeryat Ballard Farmers Market. Copyright Zachary D. Lyons.

Some of this olive fougasse or fougasse loaf from Ballard’s own Tall Grass Bakery will go quite nicely with any of those spreads, though I could eat one on my own all by itself! (So you’d better get three.)

Spicy fermented pickles from Britt's Pickles. Photo courtesy Britt's.

Spicy fermented pickles from Britt’s Pickles. Photo courtesy Britt’s.

Some naturally-barrel fermented pickles from Britt’s Pickles are also great additions to your party spread. And you can’t rock sausage much harder than with their various krauts.

Fresh sausages from Sea Breeze Farmat Ballard Farmers Market. Copyright Zachary D. Lyons.

Fresh sausages from Sea Breeze Farmat Ballard Farmers Market. Copyright Zachary D. Lyons.

And if you need those sausages still, Sea Breeze Farm will have a healthy supply of their farm-fresh links today in a wonderful variety of flavors.

Growlers and growler coolers from Soda Jerk Fresh Soda at Ballard Farmers Market. Copyright Zachary D. Lyons.

Growlers and growler coolers from Soda Jerk Fresh Soda at Ballard Farmers Market. Copyright Zachary D. Lyons.

For the kids, an alternative to booze and a mixer for cocktails, grab a growler or three of fresh soda from Soda Jerk Soda.

The 12th Brownie from Nuflours Gluten-Free Bakeryat Ballard Farmers Market. Copyright Zachary D. Lyons.

The 12th Brownie from Nuflours Gluten-Free Bakeryat Ballard Farmers Market. Copyright Zachary D. Lyons.

Looking for gluten-free goodies? Stop by Nuflours Gluten-free Bakery for these gluten-free 12th brownies!

Blooming succulents from Phocas Farmsat Ballard Farmers Market. Copyright Zachary D. Lyons.

Blooming succulents from Phocas Farmsat Ballard Farmers Market. Copyright Zachary D. Lyons.

And last, but by no means least, we welcome back Phocas Farms to your Ballard Farmers Market for 2015. Jimmy returns with a great variety of succulents at a perfect time of year to get them in the ground, so they will thrive all summer. And if we’re lucky, he may also have a few packets of local saffron, too!

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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