Posts Tagged ‘grapeseed oil’

July 26th: Donut Peaches, Tomatillos, Melons & Eggplant

July 26, 2009
Donut peaches from Tiny's Organic Produce. Photo copyright 2009 by Zachary D. Lyons.

Donut peaches from Tiny's Organic Produce. Photo copyright 2009 by Zachary D. Lyons.

Ah, the donut peach, a.k.a, saturn peach or satellite peach. Is it a freak of nature or a freak of science? I mean, who are these people sitting around contemplating the hybridization of peaches with little pits anyway? And who really cares? These mutant little buggers taste incredible, and they are almost all flesh, with just an tiny pit, so when you think about paying for them by the pound, you are actually getting more peach for your buck. I remember first encountering these guys 10 years ago. Back then, only four farms in the state had the right to grow them. Now lots of folks do. These beauties above are from Tiny’s Organic Produce, but others at the Market will have them, too, including Ayala Farms this week.

Cantaloupes from Ayala Farms. Photo copyright 2009 by Zachary D. Lyons.

Cantaloupes from Ayala Farms. Photo copyright 2009 by Zachary D. Lyons.

Something else Ayala should have this week is cantaloupes. Yes, you know it’s mid-summer when its melon season. It seems melons are somehow required by a greater power to only exist when kids are out of school, enjoying hot summer days with their families at a local park or on a camping trip, when few things can be imagined that could be more refreshing than a slice of a juicy melon. Can’t you just feel the juice dripping off of your chin onto your shirt right now? Well, we hope that Alvarez will have some melons today, too. Then, not long off, we’ll see all sorts of folks with melons, from Lyall Farms to Stoney Plains to Alm Hill, and more. Stay tuned.

Local Roots grows a variety of types of radicchio. Photo copyright 2009 by Zachary D. Lyons.

Local Roots grows a variety of types of radicchio. Photo copyright 2009 by Zachary D. Lyons.

It is also bitter greens season, like this radicchio. Local Roots grows several types of it, including Treviso, Varingette de Luisa and Pan de Zucro (Sugar Leaf). I cooked up some of the Treviso recently with some Sea Breeze bacon, and boy, howdy, was that good.

Woods prolific bush scalup summer squash from Prana Farms. Photo copyright 2009 by Zachary D. Lyons.

Woods prolific bush scalup summer squash from Prana Farms. Photo copyright 2009 by Zachary D. Lyons.

Prana Farms is back at the Ballard Farmers Market this week. They specialize in the kinds of heirloom crops that would please the gourmand, the food adventurer and the indie-rock fan. Take, for instance, these woods prolific bush scalup squash, which have a dense, sweet flesh with almost a winter squash feel to them. Prana has lots of fresh cut herbs right now, and just wait until you get to see all the interesting kinds of potatoes they will have, starting this week with Austrian crescent, a fingerling potato. Also returning to the Market this week is Floating Leaves Lavender Farm from Sequim, which, along with Moosedreams Lavender Farm, will have lots of fragrant, beautiful lavender to brighten you home and fill your senses.

Tomatillos from Alvarez Organic Farms. Photo copyright 2009 by Zachary D. Lyons.

Tomatillos from Alvarez Organic Farms. Photo copyright 2009 by Zachary D. Lyons.

Alvarez Organic Farms now has tomatillos, just in time for you to make some cooling salsa for this hot weather.

Magnificent eggplant from Anselmo Farms. Photo copyright 2009 by Zachary D. Lyons.

Magnificent eggplant from Anselmo Farms. Photo copyright 2009 by Zachary D. Lyons.

And take a look at these gorgeous eggplants from Anselmo Farms. In this kind of weather, I just lather these puppies up with olive oil and throw them on the grill.

Two new spreads from Sound Bites. Photo copyright 2009 by Zachary D. Lyons.

Two new spreads from Sound Bites. Photo copyright 2009 by Zachary D. Lyons.

Sound Bites has introduced two new hummus flavors to its lineup of products made almost entirely from Washington-grown ingredients. They are “Honey Mustard” and “Pepper Bacon-esque.” The latter is actually vegan, made using Apres Vin’s Chardonnay Fumé grapeseed oil to give it that bacony flavor. Try them with some of Sound Bites’ great crackers. Empire Ice Cream is introducing its latest flavor of ice cream today, too: Mulberry Sage. There’s a Beatles song in there somewhere.

Golden Glen butter. Photo copyright 2009 by Zachary D. Lyons.

Golden Glen butter. Photo copyright 2009 by Zachary D. Lyons.

As corn season rolls on, you’ll be needing plenty of butter. Fortunately, Golden Glen Creamery has got you covered. I mean, wouldn’t you rather have butter that’s made by people who actually know what cows the cream came from?

Dragon Tongue beans from Growing Things. Photo copyright 2009 by Zachary D. Lyons.

Dragon Tongue beans from Growing Things. Photo copyright 2009 by Zachary D. Lyons.

Growing Things has added these lovely Dragon Tongue beans to its lineup this week. And don’t forget that they have great eggs and whole chickens, too.

Stoney Plains displays four kinds of beans. Photo copyright 2009 by Zachary D. Lyons.

Stoney Plains displays four kinds of beans. Photo copyright 2009 by Zachary D. Lyons.

Stoney Plains is all about beans right now, too. Above, they display yellow wax, burgundy, hericot vert and concesa beans. Of course, they have also sorts of other stuff, too. In fact, I find their display to be mind-blowing just about any time of year.

Well, due to connectivity issues, the roundup of last week will be delayed. Sorry about that. Lots of cool stuff to tell about, but it’ll have to wait. In the meantime, we’ll see you at the market today, and remember, for a full listing of what’s in season, click on “What’s Fresh Now!” in the right-hand menu.

Fresh Loki Salmon, Grapeseed Oil, Fractalicious Romanesco & Red, White & Blue Potatoes

July 4, 2009
Fresh whole keta salmon from Loki Farm. Photo copyright 2009 by Zachary D. Lyons.

Fresh whole keta salmon from Loki Fish. Photo copyright 2009 by Zachary D. Lyons.

Loki Fish had fresh Alaskan king, sockeye and keta salmon at the Ballard Farmers Market on Sunday, June 28th, but if you weren’t there, you missed it.

Apres Vin made is Ballard Farmers Market debut on June 28th with its artisan Washington grapeseed oils. Photo copyright 2009 by Zachary D. Lyons.

Apres Vin made is Ballard Farmers Market debut on June 28th with its artisan Washington grapeseed oils. Photo copyright 2009 by Zachary D. Lyons.

Apres Vin debuted at the Market this week with its lucious Washington grapeseed oils. These oils are made from the seeds of wine grapes after they are pressed for wine. As such, they have the flavors of those grapes. They are also high in antioxidants, and they have a very high smoke point, so they are great for cooking. Apres Vin has pure varietal oils and infused oils, including Cabernet Poivre, which is infused with pepper, and Chardonnay Fume, which no one can sample without saying, “Wow!”

Colinwood Farm red, white & blue potatoes. Photo copyright 2009 by Zachary D. Lyons.

Colinwood Farm red, white & blue potatoes. Photo copyright 2009 by Zachary D. Lyons.

Just in time for Independence Day and some patriotic potato salad were these red, white and blue new potatoes from Colinwood Farm. It is always a bit of a sport to see which farm can manage to get these in before July 4th. Congrats, Colinwood!

Oxbow Farm's Luke Woodward proudly showing off his prized carrots. Photo copyright 2009 by Zachary D. Lyons.

Oxbow Farm's Luke Woodward proudly showing off his prized carrots. Photo copyright 2009 by Zachary D. Lyons.

Why is Oxbow Luke smiling? Because he holds in his hands some of the best carrots on earth. The orange ones in his right hand are so sweet, they are like candy. The purple ones in his left hand, called Purple Haze, are beautiful roasted or eaten raw, with a much earthier flavor, and they are really cool, too. And speaking of really cool vegetables, how about this Romanesco from Boistfort Valley Farm.

Boistfort Valley Farm Romanesco. Photo copyright 2009 by Zachary D. Lyons.

Boistfort Valley Farm Romanesco. Photo copyright 2009 by Zachary D. Lyons.

This stuff is not only delicious, it is the only vegetable that grows in fractals. Just look at the infinite spiral patterns in it. This is a truly magnificent crop, no matter how you look at it. Of course, on the more familiar score, Red Barn Farm has some pretty spectacular lettuces available, too.

Red Barn has five gorgeous varieties of lettuce. Photo copyright 2009 by Zachary D. Lyons.

Red Barn has five gorgeous varieties of lettuce. Photo copyright 2009 by Zachary D. Lyons.

But let’s talk fruit. Apricots, in fact. They are raging right now, resulting in another “proud papa” photo, in this case of Bill — the “Bill” in Bill’s Fruit.

You would have this expression on your face, too, if you had just eaten an apricot from Bill's Fruit. Photo copyright 2009 by Zachary D. Lyons.

You would have this expression on your face, too, if you had just eaten an apricot from Bill's Fruit. Photo copyright 2009 by Zachary D. Lyons.

And how about these lovely squash blossoms from Growing Things Farm.

Delicate squash blossoms from Growing Things are great stuffed and fried. Photo copyright 2009 by Zachary D. Lyons.

Delicate squash blossoms from Growing Things are great stuffed and fried. Photo copyright 2009 by Zachary D. Lyons.

Okay, one last shot of the less familiar — fennel bulb and purslane. These both make for great salad ingredients, and the fennel is nice in a sauté or veggie roast, or even grilled. Stop by Alm Hill to check both out.

Alm Hill fennel (left) and purslane. Photo copyright 2009 by Zachary D. Lyons.

Alm Hill fennel (left) and purslane. Photo copyright 2009 by Zachary D. Lyons.

So I hope you didn’t miss all this on June 28th. And whatever the case, you have better make it next time, as you never know what may show up unannounced for your dining pleasure.

Oh, and don’t let those “journalists” at the Seattle Weekly discourage you from trying stuff you’ve never seen in the big box stores. No matter how much some writers try to make their own careers last longer by pronouncing things we like to be “trendy,” we all know what tastes good. Besides, many of these “trendy” varieties of produce have been around for centuries. So feel free to stick your tongue out at the Weekly and enjoy whatever you like.

Apres Vin: Local Cooking Oil from Local Grapeseeds.

June 28, 2009
Just a sampling of the many flavors of grapeseed oils made by Prosser's Apres Vin. Photo copyright 2009 by Zachary D. Lyons.

Just a sampling of the many flavors of grapeseed oils made by Prosser's Apres Vin. Photo copyright 2009 by Zachary D. Lyons.

Welcome an exciting, new vendor this week to Ballard Farmers Market — Apres Vin. The name is French for “after wine,” and it fits what these folks do perfectly. Apres Vin makes grapeseed oil and flour from byproducts of the Washington wine industry in Prosser, in the Yakima Valley. You see, when wineries make wine, they crush a lot of grapes, and these grapes all have seeds. Well, as it turns out, these seeds make very high-grade cooking oils and flours. In fact, grapeseed oil is prized for its lusciousness, its high smoke point and its nutritional value, including beneficial fats and antioxidants. Grapeseed Flour also has these nutritional benefits, and it is gluten-free.

Grapeseed flour is as diverse as the wine grapes from which it comes. Photo copyright 2009 by Zachary D. Lyons.

Grapeseed flour is as diverse as the wine grapes from which it comes. Photo copyright 2009 by Zachary D. Lyons.

Apres Vin’s grapeseed oils and flours retain the distinct flavors of the wine grape varietals from which they come, and their oils come in a wide range of flavors. These are truly artisan products that will provide Market customers with two more items for their kitchens that they will no longer have to get at the grocery or specialty store. No need for exotic oils imported from faraway places. You can get it, made in Washington, right at your friendly neighborhood farmers market. Look for Apres Vin to be set up with Sound Bites Spreads, Sauces and Crackers, which, by the way, uses Apres Vin products in all of its own products.

Apres Vin owners, Eric & Lori, left, with Sound Bites owners Stephen & Rich at Ballard Farmers Market. Photo copyright 2009 by Zachary D. Lyons.

Apres Vin owners, Eric & Lori, left, with Sound Bites owners Stephen & Rich at Ballard Farmers Market. Photo copyright 2009 by Zachary D. Lyons.