Posts Tagged ‘gold’

Sunday, December 8th: More Holiday Treats, Gifts & Goodies!

December 7, 2013
Canned local albacore tuna in a variety of flavors from Fishing Vessel St. Jude. Photo copyright 2012 by Zachary D. Lyons.

Canned local albacore tuna in a variety of flavors from Fishing Vessel St. Jude. Photo copyright 2012 by Zachary D. Lyons.

Fishing Vessel St. Jude joins us today for their monthly Market visit. I know, it’s not the first Sunday of the month, but they had schedule conflicts last week. Point is, you should stock up on all your local albacore holiday needs today at your Ballard Farmers Market! Their tuna is high in beneficial omega-fatty acids, low in heavy metals, the frozen loins are sashimi grade, and it is delicious! Plus, these colorful cans of tuna come in many flavors, and make great stocking stuffers. Just don’t drain off the juice in the can. That’s not added water. It’s the natural juices of the fish itself, and that means flavor!

Sail boat earrings from Itali Lambertini. Photo courtesy Itali Lambertini.

Sailboat earrings from Itali Lambertini. Photo courtesy Itali Lambertini.

These beautiful sailboat earrings from Itali Lambertini are made from 100% recycled gold. That means no dangerous, environmentally destructive mines are necessary to produce this gold. Besides being unique, and from a local artist, these earrings will not jeopardize the future of salmon in Bristol Bay, Alaska.

Holiday wreathes from Children's Garden. Photo copyright 2013 by Zachary D. Lyons.

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

Have you gotten your holiday wreath yet? How about one of these beauties from Children’s Garden? Made lovingly by hand using plant material from their farm in Fall City, they are fresh, fragrant and will hold up for weeks, if not months.

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.

Pink Lady apples from Collins Family Orchards are crisp and sweet and great for holiday parties, pies and sauces. Think of the cheese plate accented with slices of these. Or, maybe you’d like them tossed with some muesli and honey…

Daddy's Muesli and Tahuya River honey. Photo copyright 2013 by Zachary D. Lyons.

Daddy’s Muesli and Tahuya River honey. Photo copyright 2013 by Zachary D. Lyons.

Funny you should ask… Daddy’s Muesli makes a lovely recipe of this European breakfast cereal. And now, they are also offering jars of Tahuya River Apiaries wild honey, too! Really, all you need still is some milk or yogurt from Twin Oaks Creamery, right? Oh, hey… muesli and honey both make great stocking stuffers, too!

New liquid soaps from Karmela Botanica. Photo copyright 2013 by Zachary D. Lyons.

New liquid soaps from Karmela Botanica. Photo copyright 2013 by Zachary D. Lyons.

We’ve loved the handmade, local soaps from Karmela Botanica for years at you Ballard Farmers Market. And soap always makes for a great stocking stuffer itself. This year, they have introduced these great new herbal liquid soaps in these convenient pump bottles. (Oh, and they, too, are perfectly sized to slide into any stocking.)

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.

It is hard not to adore Brussels sprouts from Nash’s Organic Produce, but this past week has been coooolllllddddd, and that has shortened their season — really, shortened the season for a lot of things — so as best as we understand, this may be the last week for them for quite a while. Stock up!

Whole pastured chicken from Growing Things Farm. Photo copyright 2009 by Zachary D. Lyons.

Whole pastured chicken from Growing Things Farm. Photo copyright 2009 by Zachary D. Lyons.

Last week, we missed Growing Things Farm, as Michaele was hold up on the farm on flood watch. But the flood never quite materialized, and they’re back this week with their jams and roots and squash and eggs and soaps and, well, these amazing chickens. This is the chicken I ate for Thanksgiving this year. If you still haven’t tried a pasture-raised chicken direct from one of local farmers here at your Ballard Farmers Market — if you still get your chicken from the Big Box store — you have no idea what a chicken truly tastes like.

Dried beans from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Dried beans from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

It is a great time of year for cooking hearty soups and stews, and making stick-to-your-ribs, soul-warming dishes. And a fundamental ingredients for many a house-warming winter recipe is dried beans, like these from our buddies at Alm Hill Gardens. Because they work closely with WSU developing varieties of beans that will thrive in our cooler, damper Western Washington climate, they have a wonderful collection of beans from which to choose.

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.

Are you striving to keep it as local as you can, and you can’t wait until global warming allows for local production of olive oil? Well, fear not! We have the perfect cooking oil for you that is local and full of flavor, so you can finally cross that off your list of things you must get at the Big Box store. Yes, Ole World Oils in Ritzville grows and presses camelina oil, an old world oil made from the seeds of this mustard-family plant. It is non-GMO, high in beneficial omega-fatty acids and antioxidants, it has a very high smoke point (475 degrees), and it is luscious and has a great, robust flavor. I used it to cook my chicken on Thanksgiving, to pop popcorn, and even with my corned beef hash Saturday morning. It is also a great finishing oil, and it is reasonably priced, too!

Winter squash from Boistfort Valley Farm. Photo copyright 2013 by Zachary D. Lyons.

Winter squash from Boistfort Valley Farm. Photo copyright 2013 by Zachary D. Lyons.

Boistfort Valley Farm was also on flood watch last week. They return today with much deliciousness, from rutabagas to celery root to beets to garlic to honey to these gorgeous winter squash.

Parsnip ravioli from Pasteria Lucchese. Photo copyright 2013 by Zachary D. Lyons.

Parsnip ravioli from Pasteria Lucchese. Photo copyright 2013 by Zachary D. Lyons.

It’s pasta weather! The big pot of boiling water warms up your kitchen while the steam helps replenish the moisture your furnace has sucked out of the house. It warms your belly and gives you energy. Oh, and it tastes great, too! Pasteria Lucchese makes a great selection of artisan pastas, from stuffed to noodles, using many ingredients from Market farmers. And today is a great day to stock up, as you don’t have to worry about them thawing before you get home!

Refillable bottles (left) from Wilridge Winery. Photo copyright 2013 by Zachary D. Lyons.

Refillable bottles (left) from Wilridge Winery. Photo copyright 2013 by Zachary D. Lyons.

Wilridge Winery is Seattle’s oldest winery. They make some great wines, and they offer three of them in magnums that are refillable — perfect for the holiday season. And they are priced right, too! Stop by today and sample their wines, and then grab a magnum for that holiday party, and bring back the empty next week to trade for a fresh bottle.

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

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

In a cold week with limited greens, this is as good a time as any to introduce yourself to sunchokes. This tuber is a member of the sunflower family. It is native to North America, and it was introduced to the first European colonists by the resident tribes. It substitutes well for potatoes in recipes from home fries to soups to root roasts, and it can even be eaten raw. These lovely red sunchokes are from Stoney Plains Organic Farm.

Canned salmon from Loki Fish. Photo copyright 2011 by Zachary D. Lyons.

Canned salmon from Loki Fish. Photo copyright 2011 by Zachary D. Lyons.

Loki Fish catches all five species of Pacific salmon. They fish in Southeast Alaska and Puget Sound, where keta salmon season just wrapped up. This time of year, you can find their salmon smokedcanned (a great stocking stuffer!), in salmon spreadpickledloxed, in frozen patties and sausages, as ikura (salmon eggs), and as blast-frozen at sea sides and fillets. And because Loki takes such great care of their fish, bleeding and cleaning it as soon as they catch it, then blast-freezing it right on their boat, their frozen fish is fresher and better tasting than much of the “fresh” salmon you’ll find in the Big Box stores!

Breakfast burrito from Los Chilangos. Photo copyright 2013 by Zachary D. Lyons.

Breakfast burrito from Los Chilangos. Photo copyright 2013 by Zachary D. Lyons.

Finally, if you are looking to warm up while you are at your Ballard Farmers Market today, try a breakfast burrito or some tacos from Los Chilangos. They are the first taco stand in Seattle to use all local meat, fish and eggs on their Market menu, all sourced from other vendors right here.

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 October 25th: Sweet Potatoes, Rutabagas, Colossal Squash & Pear Sorbet

October 25, 2009
Beautiful Beauregard sweet potatoes from Lyall Farms. Photo copyright 2009 by Zachary D. Lyons.

Beautiful Beauregard sweet potatoes from Lyall Farms. Photo copyright 2009 by Zachary D. Lyons.

Your eyes are not deceiving you. These really are sweet potatoes at the Ballard Farmers Market. Beauregard sweet potatoes from Lyall Farms, to be specific. Sweet potatoes are a tough crop to grow here, and until this month, no farm has brought sweet potatoes to any Seattle-area farmers market in recent memory, if ever. Besides Lyall Farms, Alm Hill Gardens also has them — a few varieties, in fact. And don’t get confused by that whole yams versus sweet potatoes debate. What Americans call yams are sweet potatoes. But they are in limited supply, so stock up now.

Many cameras filled the Market on October 18th. Photo copyright 2009 by Zachary D. Lyons.

Many cameras filled the Market on October 18th. Photo copyright 2009 by Zachary D. Lyons.

You may have noticed that there was a bit of a media circus going on at your Ballard Farmers Market on October 18th. That’s because the Market hosted the launch of Puget Sound Fresh’s Eat Local For Thanksgiving campaign. Among the media outlets in attendance, note the presence, above, of cameras from KOMO-TV and Q13. Ain’t it nice to know that eating local for Thanksgiving is actually newsworthy? Then again, we should all be working for the time when doing something so obvious, and obviously delicious, would be so commonplace that it wouldn’t be newsworthy.

The Rat City Roller Girls, and some folks dressed as carrots. Photo copyright 2009 by Zachary D. Lyons.

The Rat City Roller Girls, and some folks dressed as carrots. Photo copyright 2009 by Zachary D. Lyons.

Take the Pledge! Take the pledge to Eat Local For Thanksgiving! You’ll be asked to commit to having one item of local food on your Thanksgiving table, but we know our loyal Ballard Farmers Market shoppers can do better than that. Heck, you already eat more than one local food at every meal, right? So why not make your pledge to have everything on your Thanksgiving table be local. And we’ll help you with great ideas from a pair of cooking demonstrations, on Nov. 15th and 22nd. (See Cooking Demonstrations on the right for more info.) Whatever you do, you’d better take the pledge, or the Rat City Roller Girls and some people dressed as carrots (above) will come to your house and punish you in unspeakable ways, and as much as I know some of you are thinking that sounds like fun, trust me, it won’t be.

New harvest rutatbagas from Alm Hill. Photo copyright 2009 by Zachary D. Lyons.

New harvest rutatbagas from Alm Hill. Photo copyright 2009 by Zachary D. Lyons.

I eat rutabagas every Thanksgiving. I just steam those puppies up and mash ’em with butter. Oh, yeah. That’s what I’m talking about. Alm Hill just started harvesting these fine rutabagalicious specimens above.

Cinderella pumpkins from G & J Orchards. Photo copyright 2009 by Zachary D. Lyons.

Cinderella pumpkins from G & J Orchards. Photo copyright 2009 by Zachary D. Lyons.

G & J Orchards has some beautiful squash and pumpkins right now, like these large Cinderella pumpkins that are as good eating as they are looking.

A crown of goat from Quilceda Farm. Photo copyright 2009 by Zachary D. Lyons.

A crown of goat from Quilceda Farm. Photo copyright 2009 by Zachary D. Lyons.

Quilceda Farm has got your goat. Just look at this gorgeous crown of goat, waiting for you to roast it and wow your guests. Goat is delicious, and I’m not kidding. (Though I am punning.)

Bok choy (right) and baby bok choy from Red Barn Farm. Photo copyright 2009 by Zachary D. Lyons.

Bok choy (right) and baby bok choy from Red Barn Farm. Photo copyright 2009 by Zachary D. Lyons.

Are you one of those folks who can’t figure out what the difference is between bok choy and baby bok choy? Well, thanks to Red Barn Farm, which grows both, we have a visual aid for you. Above, on the right, is bok choy, and on the left is baby bok choy. The latter is not a younger version of the former, regardless of the names. These two Asian greens are in fact completely different plants, and you can see the difference in this photo. Note how white the rib of the bok choy is? Now, note that the baby bok choy’s rib is green. They taste different, too. Get some of each, and do a little comparison of your own.

Fresh rockfish from Wilson Fish. Photo copyright 2009 by Zachary D. Lyons.

Fresh rockfish from Wilson Fish. Photo copyright 2009 by Zachary D. Lyons.

Wilson Fish had fresh Washington rockfish this past week, and with any luck, they’ve have more this week. And Loki Fish hopes to have local Washington keta salmon this week, too.

Tom Lambert, right, and Sheryl Morgenstern, of Itali Lambertini jewerly. Photo copyright 2009 by Zachary D. Lyons.

Tim Lambert, right, and Sheryl Morgenstern, of Itali Lambertini jewelry. Photo copyright 2009 by Zachary D. Lyons.

As the holidays approach, remember Ballard Farmers Market has more than just food for your holiday table. We have talented artists with great works that make for great gifts, like Itali Lambertini, above. Goldsmith Tim Lambert makes this magnificent jewelry from recycled gold, so not only will you wow them, you will do it with a clear conscience.

Colorful pepper wreathes from Alvarez Organic Farms. Photo copyright 2009 by Zachary D. Lyons.

Colorful pepper wreathes from Alvarez Organic Farms. Photo copyright 2009 by Zachary D. Lyons.

And you can festively decorate your house for the holidays with these brilliant pepper wreathes from Alvarez Organic Farms. These spectacular creations are strung carefully by hand every year by the crew at Alvarez to brighten your home.

I know, you are wondering when I am going to get to the pear sorbet. Okay, here goes. Empire Ice Cream is nearing the end of its 2009 Market season, and in the spirit of fall, their featured offering this week is pear sorbet. Stock up now on all their frozen goodness while you can.

You can see a full accounting of what you’ll find today at Ballard Farmers Market by clicking on “What’s Fresh Now!” in the upper right-hand corner, and we’ll see you today at the Market.