Posts Tagged ‘green onions’

Sunday, May 25th: Stuff To Remember, Stuff To Grill, Localicious Stuff… and STRAWBERRIES & CHERRIES!

May 24, 2014
Fresh smoked king salmon from Wilson Fish. Photo copyright 2009 by Zachary D. Lyons.

Fresh smoked king salmon from Wilson Fish. Photo copyright 2009 by Zachary D. Lyons.

It is Memorial Day Weekend, a time that is supposed to be set aside for reflection and remembrance, that we never forget those who made the ultimate sacrifice for our nation. But Memorial Day didn’t always have a Weekend. It didn’t used to be on a Monday, so that folks could easily go camping, and stores could easily offer weekend-long sales. No, Memorial Day used to be held on May 30th, regardless of the day of the week, as proclaimed on 5 May 1868 by General John Logan, national commander of the Grand Army of the Republic, in his General Order No. 11, to recognize all those lost during the Civil War. It was not until the passage by Congress of the National Holiday Act of 1971 that Memorial Day was moved to the last Monday in May. But for me, growing up, I always thought that the big parade down Main Street in New Paltz, New York every May 30th was to celebrate my mom’s birthday. And ever since the holiday was moved to a Monday, I have struggled to remember when my mother’s birthday is. I write this to remind us all why we get Monday off this week, and to remind myself to call my mom on Friday!

Oh, and Wilson Fish has tweaked their smoked king salmon recipe ever-so-slightly, meaning that now, the best smoked king salmon around is even better! Get some… to nibble on while you’re at the parade tomorrow, of course.

Strawberries from Hayton Berry Farms. Photo copyright 2013 by Zachary D. Lyons.

Strawberries from Hayton Berry Farms. Photo copyright 2013 by Zachary D. Lyons.

This just in: Hayton Berry Farms returns today for the 2014 season with their first harvest of strawberries! Woohoo!!! Finally, a crop that came on early this year!

Mariah Doty from Nash's Organic Produce. Photo courtesy Nash's Organic Produce.

Mariah Doty from Nash’s Organic Produce. Photo courtesy Nash’s Organic Produce.

This is Mariah from Nash’s Organic Produce. She’s been selling for them at your Ballard Farmers Market for like a hundred years… or seven. One of those, anyway. Well, tomorrow is her last day. Stop by, bid her adieu, and grab some of their Spinach and some of their own freshly-milled Corn Meal, too!

Red Russian kale from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

Red Russian kale from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

One Leaf Farm has lots of lovely, tender spring greens coming on right now, from pac choi to broccolini raab, with a flavor akin to turnip greens, to this gorgeous red Russian kale that is great raw, or just barely wilted, maybe tossed with some sautéed green garlic. Mmm.

First-of-the-season Burlat cherries from Lyall Farms. Photo copyright 2013 by Zachary D. Lyons.

First-of-the-season Burlat cherries from Lyall Farms. Photo copyright 2013 by Zachary D. Lyons.

LATE BREAKING NEWS: Lyall Farms will have the first cherries of the season today at your Ballard Farmers Market! These early Burlat cherries are the first cherry to ripen, and Lyall’s orchards in Prosser are perfectly located to produce the first of these cherries each year!

Salad mix from Growing Things Farm. Photo copyright 2012 by Zachary D. Lyons.

Salad mix from Growing Things Farm. Photo copyright 2012 by Zachary D. Lyons.

Meet salad mix from Growing Things Farm. It is a lovely, delicate mix of a variety of greens, all harvested very young. It makes for a wonderful, and simple, salad for any day of the week.

Sausage from Skagit River Ranch. Photo copyright 2012 by Zachary D. Lyons.

Sausage from Skagit River Ranch. Photo copyright 2012 by Zachary D. Lyons.

Looking for some yummy sausages to grill up tomorrow? Skagit River Ranch has a great selection of them for you to enjoy, from bratwurst to hot dogs to hot Italian to a sweet Italian sausage link that will please any ex-pat New Yorker!

Green onions from Children's Garden. Photo copyright 2013 by Zachary D. Lyons.

Green onions from Children’s Garden. Photo copyright 2013 by Zachary D. Lyons.

Mea culpa. I forgot to include Children’s Garden in last week’s tribute to the many Ballard Farmers Market vendors who contributed ingredients to our May 13th Fresh Bucks fundraiser. They provided their beautiful herbs, including cilantrochives and these gorgeous green onions, great for so many applications. Try grilling them, for instance!

Organic asparagus from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

Organic asparagus from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

Organic asparagus from Alvarez Organic Farms is great grilled, too. Nuff said.

Red radishes from Oxbow Farm. Photo copyright 2014 by Zachary D. Lyons.

Red radishes from Oxbow Farm. Photo copyright 2014 by Zachary D. Lyons.

Oxbow Farm rejoined us earlier this month for the 2014 season. They’ve got lots of their great tomato plants right now, ready for your garden, as well as lovageoregano, these red radishes and much more!

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

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

Some fresh sheep’s milk yogurt from Glendale Shepherd is a nice compliment to some of those Hayton strawberries, incorporated into any number of recipes, or just on its own, as I like to enjoy it.

Hand-forged blue steele pans from Blu Skillet. Photo copyright 2013 by Zachary D. Lyons.

Hand-forged blue steele pans from Blu Skillet. Photo copyright 2013 by Zachary D. Lyons.

One more vendor from your Ballard Farmers Market that contributed to our Fresh Bucks fundraiser is Blu Skillet Ironware, which donated one of their beautiful forged iron pans to the live auction… a pan won by Farmer George of Skagit River Ranch! You know, I use one of their 10″ skillets as my go-to pan. It is amazing, gorgeous, competitively priced for the quality that you get, and it is made in Ballard!

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, April 14th: More Asparagus, Baby Red Chard, Blue Oyster Mushrooms, Baby Summer Squash, Rhubarb, Green Onions & Sausages!

April 13, 2013
Asparagus from Magana Farms. Photo copyright 2012 by Zachary D. Lyons.

Asparagus from Magana Farms. Photo copyright 2012 by Zachary D. Lyons.

Ignore the thermometer, or you will miss out on all manner of spring deliciousness at your Ballard Farmers Market this week. Like even more asparagus. Yes, Magana Farms rejoins us today for the 2013 season, and they will bring with them plenty of asparagus. And Lyall Farms will also have plenty more asparagus with them today, too!

Baby red chard micro greens from One Leaf Farm. Photo courtesy One Leaf Farm.

Baby red chard micro greens from One Leaf Farm. Photo courtesy One Leaf Farm.

These beautiful, adorable little micro greens are baby red chard sprouts from One Leaf Farm. Thinning time on the farm means stunningly deliciousness, delicate greens for us at your Ballard Farmers Market. Don’t go cooking these lovelies. Use them raw in a salad, or garnish a nice piece of fresh halibut from Wilson Fish with them. Of course, you’ll have to get to One Leaf and Wilson Fish early enough that they each still have these delicacies. Consider yourself warned!

Rhubarb from Oxbow Farm. Photo copyright 2013 by Zachary D. Lyons.

Rhubarb from Oxbow Farm. Photo copyright 2013 by Zachary D. Lyons.

Oxbow Farm, newly returned to your Ballard Farmers Market just last Sunday, is also rocking the springliciousness with cabbagecollard and kale raabspurple sprouting broccoli that is nothing short of jaw-dropping grilled alongside some of the first fresh king salmon of the season from Wilson Fish, and everyone’s favorite Oxbowteer, Alice. But really pleases me is the first rhubarb of spring — something I like to think of as the first fruit of the summer, even though it is a vegetable. Doesn’t your first rhubarb crisp of 2013 sound like a pretty nice dessert for tonight?

Farmer Jessie Hopkins of Colinwood Farms holding baby zucchini with blossoms. Photo copyright 2013 by Zachary D. Lyons.

Farmer Jessie Hopkins of Colinwood Farms holding baby zucchini with blossoms. Photo copyright 2013 by Zachary D. Lyons.

Jessie Hopkins of Colinwood Farms always warms up your Ballard Farmers Market on the coldest, wettest days with his smile, but what really makes him happy are the first baby zucchini of spring. Fresh out of his greenhouses in the heart of Port Townsend, they come with the blossoms still attached. Cook them for a nanosecond, and maybe stuff those blossoms with some fresh chevre from Twin Oaks Creamery for a reach treat.

Blue oyster & shiitake mushrooms from Sno-Valley Mushrooms. Photo copyright 2013 by Zachary D. Lyons.

Blue oyster & shiitake mushrooms from Sno-Valley Mushrooms. Photo copyright 2013 by Zachary D. Lyons.

One must arrive at your Ballard Farmers Market pretty early in the day in order to score some of these beautiful blue oyster mushrooms from Sno-Valley Mushrooms. And while their shiitake mushrooms stick around deeper into the market day, they also almost always sell out. If you haven’t tried these great, locally-cultivated mushrooms from Duvall, you are missing something special. Just don’t dillydally getting here for some!

Green onions from Gaia's Natural Goods. Photo copyright 2013 by Zachary D. Lyons.

Green onions from Gaia’s Natural Goods. Photo copyright 2013 by Zachary D. Lyons.

What up! Yes, another spring favorite as arrived at your Ballard Farmers Market — green onions. No, these are not scallions. That is an entirely different oniony beast. Green onions are simply baby onions, usually produced as the farm — in this case Gaia’s Natural Goods — thins its onion fields in order to let the remaining onions stretch out into the beautiful, bulbous creations we will enjoy later in the summer. So, enjoy these kids while you can, as they will  be teenagers (a.k.a., spring onions), and then mature onions before you know it!

Sausage from Skagit River Ranch. Photo copyright 2012 by Zachary D. Lyons.

Sausage from Skagit River Ranch. Photo copyright 2012 by Zachary D. Lyons.

Did someone say sausage? With so much spring deliciousness to grill right now, from raabs to broccoli to mushrooms to greens to green onions, why not toss on some gorgeous sausages from up yonder in Sedro-Woolley, too? Skagit River Ranch is renowned nationally for its organic ranch and its practices, but we love them locally for the amazing meat and poultry they bring to your Ballard Farmers Market every week. For instance, have you ever tried their sweet Italian sausage (bottom-center, above)? They are so spot-on, they bring tears to the eyes of expat New Yorkers who long of a real sweet Italian sausage like they remember growing up back East. Just leave a package for me today, okay?

Frozen blueberries from Whitehorse Meadows Farm. Photo copyright 2012 by Zachary D. Lyons.

Frozen blueberries from Whitehorse Meadows Farm. Photo copyright 2012 by Zachary D. Lyons.

There is no need to be missing local blueberries with your morning oatmeal this time of year. That’s because Whitehorse Meadows Organic Blueberry Farm has lots of them frozen from last year’s harvest. I just take a handful of them every morning and toss them in the bottom of my bowl, and then I dump my hot oats right over the top of them. Of course, they are also great for blueberry pancakes and muffins, a nice sauce, or whatever else you desire!

Making a breakfast burrito at Los Chilangos. Photo copyright 2013 by Zachary D. Lyons.

Making a breakfast burrito at Los Chilangos. Photo copyright 2013 by Zachary D. Lyons.

Then again, maybe you’d like someone else to cook breakfast for you this morning. How’s about a freshly made breakfast burrito from Los Chilangos, then? Los Chilangos is our newest vendor at your Ballard Farmers Market, and they are making their breakfast burritos using fresh eggs from Stokesberry Sustainable Farm, and potatoes and pork (in their homemade chorizo) from Olsen Farms! Their fish tacos feature fresh fish from Wilson Fish, and their are working into their menu many more ingredients from Ballard Farmers Market farmers, fishers and ranchers. I dare you to show me another taco stand, truck or shop in town that can say that!

Phocas Farms succulents nestled in a Daily Bird Pottery planter. Photo copyright 2013 by Zachary D. Lyons.

Phocas Farms succulents nestled in a Daily Bird Pottery planter. Photo copyright 2013 by Zachary D. Lyons.

We finish this week’s installment of all things delicious and wonderful at your Ballard Farmers Market with a little bit of the wonderful, and perhaps delicious… in its beauty! This lovely table top planter from Daily Bird Pottery is perfect on your back deck filled will adorable and colorful succulents from our own Phocas Farms! What a simple idea, eh? Stop by to see Darby at Daily Bird for the planter, and then head on down to see Jimmy at Phocas for some chicks to fill it!

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.

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.

Green Garlic

May 17, 2009

Alvarez Organic Farms' green garlic. Photo copyright 2009 by Zachary D. Lyons.

Alvarez Organic Farms' green garlic. Photo copyright 2009 by Zachary D. Lyons.

Green garlic is one of the great treats of spring. It looks very much like a green onion, except the green tops are flat instead of tubular. (Dude, did he just say, “tubular”?) Green garlic is simply normal garlic in its young, spring form, again, much like its cousin, the onion, and it tends to be made available in the spring by farmers as they thin their garlic fields to allow the remaining garlic the space to grow and mature in the bulbs of garlic we see in late summer and fall. Now, many farmers plant rows of garlic specifically to harvest it as green garlic, due to its growing popularity.

Green garlic at Oxbow Farm. Photo copyright 2009 by Zachary D. Lyons.

Green garlic at Oxbow Farm. Photo copyright 2009 by Zachary D. Lyons.

Green garlic can be used just like bulb garlic, though its flavor is much milder and sweeter. Use the entire stalk. Just trim the tips of the greens and thoroughly wash them, including under the greens, as dirt can collect there, kinda like with a leek. You can even eat the root hairs, though be sure they are clean, and trim off the point where the roots connect with the immature garlic bulb, as it is impossible to wash the dirt out of there.

Slice it up like you would a green onion and toss it in with sautéed greens. Add them to asparagus, green onions and morels, toss with olive oil, salt and pepper, and roast them all for ten minutes in a hot oven.

Green garlic has a sweet, slightly grassy flavor that just exudes spring. If you haven’t tried it, you don’t know the joy of spring you are missing. To quote Oxbow’s Luke Woodward, “I eat it with everything this time of year.” You’ll find it in April, May and June at farms like Alm Hill, Alvarez, Oxbow, Stoney Plains, Summer Run and more.

These green onions at Alvarez look very similar to green garlic, but note how their green stalks are tubular instead of flat. Photo copyright 2009 by Zachary D. Lyons.

These green onions at Alvarez look very similar to green garlic, but note how their green stalks are tubular instead of flat. Photo copyright 2009 by Zachary D. Lyons.