Posts Tagged ‘greens’

Sunday, February 15th: Spring Has Sprung In Seattle… A Month Early!

February 14, 2015
Bok choy and baby bok choy from Kirsop Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Bok choy and baby bok choy from Kirsop Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

We hit 60 degrees again Saturday in Seattle. Crocus, daffodils and cherry trees are in bloom. Meanwhile, it is snowing again in Boston. In fact, Boston has a bigger snowpack than the Cascades. That might cause trouble for us in August, but for now, Boston can keep their Super Bowl trophy… and their blizzards! Because while they can’t even find their cars under snowbanks, we have these fresh, gorgeous greens… what up!? Yes, Kirsop Farm has already begun to harvest a new crop of bok choy and baby bok choy on their farm in Tumwater. This time last year, we were just thawing out from a deep freeze, and fresh, tender greens like these would not be seen until April. Hey, we still love our Hawks, but we love us some fresh veggies and shirtsleeve weather in February, too!

Daffodils from Children's Garden at Ballard Farmers Market. Copyright Zachary D. Lyons.

Daffodils from Children’s Garden at Ballard Farmers Market. Copyright Zachary D. Lyons.

Yes, I did say daffodils! Children’s Garden just started harvesting them over in Fall City. Brighten up your home on this beautiful long weekend with these harbingers of spring!

Spicy salad mix from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Spicy salad mix from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Last year, it was so cold in early February that Colinwood Farm’s famous salad mix was pretty much all collards and kale. This year, it is loaded with arugula, spinach, mizuna, mustards and more, as well as collards and kale. It is spicy and crisp and incredible!

Nash's red kale from Nash's Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Nash’s red kale from Nash’s Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Did you know that the good folks at Nash’s Organic Produce have been developing their own varieties of crops that will thrive on the North Olympic Peninsula? One such crop is this wonderful Nash’s red kale. Again, this time last year, we didn’t even have kale around. Yikes! But it is young, tender and delicious right now. Woohoo!

Shiitake mushrooms from SnoValley Mushrooms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Shiitake mushrooms from SnoValley Mushrooms at Ballard Farmers Market. Copyright Zachary D. Lyons.

And even though these shiitake mushrooms from SnoValley Mushrooms are grown indoors, they still are rocking right now. Plus, imagine tossing some of these in with some of that baby bok choy from Kirsop. That’s what I’m talking about!

New jams and jellies from Soda Jerk Fresh Sodas at Ballard Farmers Market. Photo courtesy Soda Jerk Fresh Sodas.

New jams and jellies from Soda Jerk Fresh Sodas at Ballard Farmers Market. Photo courtesy Soda Jerk Fresh Sodas.

Finally, how about some fresh jams and jellies from Soda Jerk Fresh Soda? Yes, now you can spread the same quality of deliciousness on your toast that you’ve been enjoying by the glassful for the last couple of years!

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.

Sunday, January 25th: Local Meat, Winter Greens, Super Sweet Carrots & Coastal Fish!

January 24, 2015
Certified organic beef chuck roasts from Skagit River Ranch at Ballard Farmers Market. Copyright Zachary D. Lyons.

Certified organic beef chuck roasts from Skagit River Ranch at Ballard Farmers Market. Copyright Zachary D. Lyons.

Hey, kids! It’s a Sunday with football! (Well, there’s the Pro Bowl, but seriously…) What are we going to do with ourselves? We could start be stocking up on fresh, nutritious localiciousness at our very own Ballard Farmers Market! It may be January, but there is still plenty of farm-fresh goodness just waiting for you right here! Like these certified organic, grass-finished beef chuck roasts from Skagit River Ranch. Cook it low and slow, filling your kitchen with warmth and aromas, then devour its big, beefy flavor, and remember what real beef, raised humanely and naturally, really tastes like. Pick some up this week, and cook it up for your Super Bowl party next weekend.

Winter braising mix from Growing Washington (Alm Hill Gardens) at Ballard Farmers Market. Copyright Zachary D. Lyons.

Winter braising mix from Growing Washington (Alm Hill Gardens) at Ballard Farmers Market. Copyright Zachary D. Lyons.

Growing Washington (Alm Hill Gardens) has plenty of this gorgeous, colorful and hearty winter braising mix available now, freshly harvested from their fields in Everson. This mix includes collard greens, various kales and cabbage, and I’ve been enjoying it all week, sautéed with some Jarvis Family Garlic Farm garlic.

Super sweet carrots from Stoney Plains Organic Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Super sweet carrots from Stoney Plains Organic Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Don’t let the fact that these bulk organic carrots from Stoney Plains Organic Farm are all different shapes and sizes, with the ends trimmed off, discourage you. They are incredible sweet and satisfyingly crunchy, and they will make your body and soul happy in the dead of winter.

Fresh, local Rockfish from Wilson Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

Fresh, local Rockfish from Wilson Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

Wilson Fish still offers fresh fish most Sundays at your Ballard Farmers Market all winter long. Of course, it all depends on the previous week’s weather if, how much and what kind of fish they will have. Two Sundays ago, they had a great supply of this rockfish in their coolers. Last week, it was true cod (what the FDA now insists is “Pacific cod.” Whatever.). Regardless of the species of the week, do get here early, as Wilson always sells out of fresh fish early. Then again, you can always bring home some of their amazing smoked king salmon, if push comes to shove.

Spicy salad mix from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Spicy salad mix from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Spicy salad mix from Colinwood Farm keeps me going all winter long. Grown in their Port Townsend green houses, it is made up of kales, chards, mustards, arugula, and other freshly harvested greens that will keep you true to that hardest of New Year’s resolutions.

Gruyere bread from Snohomish Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Gruyere bread from Snohomish Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Yeah, yeah. You’re cutting back on the carbs as put of your new diet. But I am quite certain that if you read the fine print, the rules of your diet clearly make room for you to enjoy one of these awesome loaves of Gruyere bread from Snohomish Bakery.

Lavender-infused honey from Brookfield Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Lavender-infused honey from Brookfield Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Have you met our new (well, sort of new) honey producer? Brookfield Farm produces and sells wonderful wildflower honey from its own hives, and it also sells honey from other local producers. They offer various natural and flavor-infused honeys that will pep up your tea, toast or biscuit!

Seahawks quiche from Deborah's Homemade Pies at Ballard Farmers Market. Copyright Zachary D. Lyons.

Seahawks quiche from Deborah’s Homemade Pies at Ballard Farmers Market. Copyright Zachary D. Lyons.

Finally this week, real 12s eat quiche — fiesta quiche from Deborah’s Homemade Pies to be exact. Is it ironic that her quiche last week came in Packers green and gold? Not if you picture a group of Seahawks fans devouring it!

Go Hawks!

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.

Sunday, January 4th: Honor Your Eat Healthy Resolution At Your Ballard Farmers Market!

January 3, 2015
Organic Carrots from Kirsop Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Organic Carrots from Kirsop Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Okay, who here resolved to eat healthier in 2015? Come on. Get those hands up high in the air. Wait, keep them up. I’m still counting! Wow, that’s a lot. And I am assuming the rest of you, if you are reading this post, already think you eat healthy enough, or you don’t believe in making New Year’s resolutions. Whatever the case, your Ballard Farmers Market is here to serve you! We’ve got plenty of fresh, locally-grown, and offered to you direct from the farm, nutritious produce, even this time of year. Like these gorgeous carrots from Kirsop Farm, our newest year-round farm at your Ballard Farmers Market.

Braising mix from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Braising mix from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Starting off the new year with some roughage will make your body happy, and will please your palate in the process. Stop by Colinwood Farm for some of their lovely braising mix for said purpose!

Rutabagas from Nash's Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Rutabagas from Nash’s Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Nash’s Organic Produce is rocking the rutabagas right now. One of my favorite roots, I love them simply steamed and mashed with good Irish butter. But Patty sent along another great way to enjoy them, and here’s the recipe:

Golden Rutabaga Sunset

Yield: 5 to 6 servings

  • 1 large rutabaga, coarsely shredded
  • 1 medium yam, about coarsely shredded
  • 1 medium onion, sliced vertically into half moons
  • 1 large leaf kale, rib discarded, chopped into bite size pieces
  • 1/2 cup water
  • 1/2 cup raisins
  • Pinch cayenne, salt and pepper
  • 2 Tbsp. chopped green onions for garnish
  • 1 sprig fresh herbs (parsley, cilantro, basil) for garnish

Combine the rutabaga, yam, onion, and kale in a large, deep skillet. Add the water and cook, stirring over high heat for 4 to 7 minutes, or until the vegetables are tender. Add 1 or more tablespoons of water as needed to cook the vegetables and prevent burning. Add the raisins and cayenne, and season with salt and pepper to taste. Transfer to a serving platter and garnish with the green onions and herbs. Recipe adapted from http://www.vegparadise.com/highestperch4.html.

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

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

Perhaps a nice, local pasture-raised chicken from Growing Things Farm will warm your soul and be a nice change of pace from heavier holiday foods. And hey… you could make some chicken soup with it, which is always a good boost to the old immune system, especially when you add…

Shiitake mushrooms from SnoValley Mushrooms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Shiitake mushrooms from Sno-Valley Mushrooms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Shiitake mushrooms from Sno-Valley Mushrooms. Considered both a culinary and a medicinal mushroom, these babies with cure what ails you while adding a big boost of flavor to any dish!

Siberian garlic from Jarvis Family Garlic Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Siberian garlic from Jarvis Family Garlic Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

And there is no such thing as too much garlic! This Siberian garlic from Jarvis Family Garlic Farm will ward off colds and vampires (and perhaps a few unworthy friends who don’t appreciate your garlic breath), and it packs some powerfully delicious flavor, too!

Local albacore tuna loins from Fishing Vessel St. Jude at Ballard Farmers Market. Copyright Zachary D. Lyons..

Local albacore tuna loins from Fishing Vessel St. Jude at Ballard Farmers Market. Copyright Zachary D. Lyons..

Fishing Vessel St. Jude makes it’s monthly visit to your Ballard Farmers Market today. Come get some of their most excellent local albacore tuna, full of beneficial omega-fatty acids, which your doctor (or your PBS guru) will tell you is very, very good for you!

Sunchokes from Alm Hill Gardens (Growing Washington) at Ballard Farmers Market. Copyright Zachary D. Lyons.

Sunchokes from Alm Hill Gardens (Growing Washington) at Ballard Farmers Market. Copyright Zachary D. Lyons.

Sunchokes are sometimes called Jerusalem artichokes, but sunchokes have no relation to artichokes whatsoever. They are, in fact, a tuberous vegetable produced by a member of the sunflower family, and they are native to North America. Sunchokes, like this from Alm Hill Gardens (Growing Washington) are loaded with nutrients, and while they can be prepared any way a potato is, they actually have the opposite effect on your blood sugar, which makes them great for diabetics!

Golden Russet apples from Booth Canyon Orchard at Ballard Farmers Market. Copyright Zachary D. Lyons.

Golden Russet apples from Booth Canyon Orchard at Ballard Farmers Market. Copyright Zachary D. Lyons.

And, of course, an apple a day keeps the doctor away, right? So stock up on apples from Booth Canyon Orchard, like these super yummy, if not super attractive, Golden Russet apples.

Freshly shucked oysters on the half shell from Hama Hama Oysters at Ballard Farmers Market. Copyright Lauren McCool.

Freshly shucked oysters on the half shell from Hama Hama Oysters at Ballard Farmers Market. Copyright Lauren McCool.

Finally, as we welcome back Hama Hama Oysters from their holiday hiatus, let us not forget that oysters are loaded with zinc, which can help you ward off those winter colds. And rumor has it that oysters are good for other healthy things, too, but this is a family show.

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.

Sunday, September 7th: Return of Booth Canyon & Camelina Gold, Westside Sweet Corn, Table Grapes, Fresh Peanuts, Nectarplums, A Guy Who Loves Making Soup & Nearing The End Of Washington’s 2014 King Salmon Season!

September 6, 2014
Fresh Washington coastal red king salmon from Wilson Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

Fresh Washington coastal red king salmon from Wilson Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

Holy cow! It is September already! The kiddies are back in school, the nights are getting longer and a little cooler. And the crops in your Ballard Farmers Market are beginning to trend toward fall. And yet today, Seattle will break the 80 degree mark for the 43rd time this year. Summer is not over! If it were, after all, you wouldn’t be able to get this amazing fresh, wild Washington king salmon from our buddies at Wilson Fish. That’s because the salmon fishing season on the Washington coast ends in mid-September. So enjoy it now, while it is still here. Cuz in a couple of weeks, it won’t be!

Gravenstein apples from Booth Canyon Orchard at Ballard Farmers Market. Copyright Zachary D. Lyons.

Gravenstein apples from Booth Canyon Orchard at Ballard Farmers Market. Copyright Zachary D. Lyons.

Booth Canyon Orchard returns today to your Ballard Farmers Market for the 2014 season. Says owner, Stina Booth, “This weekend, look for Gravenstein apples (the BEST pies in the world), Suncrest peaches (as close to a mango as you can get in Washington), Morretini pears (if champagne were a pear…..), and weird and wonderful Green Gage plums.”

Sweet corn from Stoney Plains Organic Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Sweet corn from Stoney Plains Organic Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Westside sweet corn has finally arrived at your Ballard Farmers Market, and this year’s crop is amazing! While we’ve been enjoying the blessings of Eastern Washington’s hot weather and earlier corn crops for almost two months now, the corn fields in Western Washington have slowly been growing to maturity. You’ll find big, beautiful, sweet ears of corn from several Westside farms today, including this beautiful specimen from Stoney Plains Organic Farms in Tenino.

Here is a tip for chosing corn: instead of pulling open the top to see if it is filled out, simply run your thumb over the outside of the husk. You can easily feel the mature kernels inside. See, when you actually tear the corn open, you are actually ruining it either for yourself or the next person, because the minute you do that, all the delicious sugars in it that make it so sweet begin to turn to starch. So please, never tear open the husk to examine it before you buy it. If you need help choosing the best ears, just ask. Our farmers are more than happy to lend you a hand.

Eric displays huge heads of romaine lettuce from Boistfort Valley Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Eric displays huge heads of romaine lettuce from Boistfort Valley Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Over the past few years, we’ve all gotten quite familiar with our pal, Eric, working behind the tables of Boistfort Valley Farm, slinging ginormous heads of organic lettuce, or hooking us up with amazing fresh herbs or artichokes or any manner of colorful beetsturnips and radishes. But time’s come for Eric to finally hunker down and finish off a college degree he’s be slow-walking for a while now, and that makes today his last day selling for Boistfort Valley at your Ballard Farmers Market. Stop by today, wish him well, and grab some deliciousness while you’re there!

Seedless Thompson table grapes from Magana Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Seedless Thompson table grapes from Magana Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

These sweet seedless Thompson table grapes from Magana Farms make for great white raisins. Just pluck them off of the vine, give them a good rinse, and put them in your dehydrator until raisinesqueness ensues. That is, of course, as long as you don’t eat them all fresh, right off of the vine, first. On second thought. you’d better buy twice as many as you think you’ll need!

Camelina oil from Ole World Oils at Ballard Farmers Market. Copyright Zachary D. Lyons.

Camelina oil from Ole World Oils at Ballard Farmers Market. Copyright Zachary D. Lyons.

Your local cooking oil returns today to your Ballard Farmers Market, after its summer hiatus. This is camelina oil, made from the seeds of the camelina plant, an old member of the mustard family. It is grown and pressed by Ole World Oils in Ritzville, Washington. It is non-GMO, has a higher smoke point than grapeseed oil (475 degrees!), and is high in natural vitamin E, making it shelf stable. It is also high in beneficial omega-fatty acids, with a perfect 2:1 ratio of omega-3 to omega-6. It has a great, nutty flavor that makes it a good finishing and cooking oil. It is great for cooking white fish, chicken and pork, for roasting cauliflower, broccoli, roots and potatoes, for blistering padron peppers and more. It is competitively priced, and best of all, it is local!

Hilario Alvarez of Alvarez Organic Farms harvesting fresh peanuts on his Mabton farm. Copyright Zachary D. Lyons.

Hilario Alvarez of Alvarez Organic Farms harvesting fresh peanuts on his Mabton farm. Copyright Zachary D. Lyons.

It is fresh peanut season at your Ballard Farmers Market again! Yes, our good friends at Alvarez Organic Farms are harvesting peanuts right now from their fields in Mabton, Washington. Still don’t believe peanuts grow here? Then look at this photo I took of Don Hilario Alvarez on the farm two weeks ago! Those are two freshly-harvested peanut bushes in his hands, and behind him is acre after acre of peanuts. Peanuts are not nuts at all, but legumes, and you can see that in the pea-like leaves they have. Love boiled peanuts, or you want to roast your own? Now’s the time!

Fresh cannellini shelling beans from One Leaf Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Fresh cannellini shelling beans from One Leaf Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Ooh, baby. Fresh cannellini beans from One Leaf Farm! These lovely little shelling beans are white when dried, but are green when fresh. And when fresh, their flavor and texture are quite different. I love fresh shelling beans in general. They make for great salads, sides, additions to pastas, spreads… but I especially love them in succotash. Just shuck and boil the fresh beans for 15-20 minutes in well-salted water, until just slightly fork tender. Then toss them into a pan with some rendered bacon or some smoked salmon, add corn freshly cut off the cob, some chopped parsley, some green onion, a bit of crushed garlic and some salt and pepper and give it all a good toss until just warmed through. Don’t overcook it. And enjoy! Remember, too, that you can buy, shuck and freeze fresh shelling beans now, and enjoy them all winter.

Nectarplums from Collins Family Orchards at Ballard Farmers Market. Copyright Zachary D. Lyons.

Nectarplums from Collins Family Orchards at Ballard Farmers Market. Copyright Zachary D. Lyons.

The last of the season’s funny-named hybrid stone fruit has arrived: nectarplums. Yes, you guessed it. They are a cross betwixt nectarines and plums. They are large, juicy, sweet and delicious, and they’re pretty cool looking, too, eh? Grab some today from Collins Family Orchards.

Olsen Farms pork belly bacon (left) and jowl bacon (right) at Ballard Farmers Market. Copyright Zachary D. Lyons.

Olsen Farms pork belly bacon (left) and jowl bacon (right) at Ballard Farmers Market. Copyright Zachary D. Lyons.

This gorgeous bacon is from Olsen Farms. On the left is traditional pork belly bacon, and on the right is pork jowl bacon. And while both are great, the jowl bacon has its own unique, somewhat sweeter, flavor to it that I love for adding to vegetable dishes and pastas.

Gorgeous chard from Alm Hill Gardens at Ballard Farmers Market. Copyright Zachary D. Lyons.

Gorgeous chard from Alm Hill Gardens at Ballard Farmers Market. Copyright Zachary D. Lyons.

As the days are getting shorter and (a little) cooler, now’s a great time to enjoy some fabulous late-summer greens. This stunning chard from Alm Hill Gardens is wonderful simply sautéed with a little garlic until just wilted, or added to grain salads or soup.

Jerry Baxter of Got Soup? presiding in his kitchen over some of the many local ingredients he uses. Copyright Zachary D. Lyons.

Jerry Baxter of Got Soup? presiding in his kitchen over some of the many local ingredients he uses. Copyright Zachary D. Lyons.

Why is this guy smiling? Truth is, Got Soup‘s Jerry Baxter always seems to be smiling. Maybe it is the amazing soups he makes for us, in an extraordinary variety of flavors. Maybe it is the great, local ingredients he uses to make his soups, like these from Alvarez Organic Farms, Martin Family Orchards, Nash’s Organic Produce, Olsen Farms, and so many other great local farms, seen at his kitchen recently. Maybe it is because he has figured out how to spend his days either making soup or hanging out at farmers markets, and getting paid for it. Whatever the case, his soups will definitely make you smile, too!

Local albacore tuna loins from Fishing Vessel St. Jude at Ballard Farmers Market. Copyright Zachary D. Lyons..

Local albacore tuna loins from Fishing Vessel St. Jude at Ballard Farmers Market. Copyright Zachary D. Lyons..

It is the first Sunday of the month, and that means we enjoy a visit today from Fishing Vessel St. Jude! They have the finest local albacore tuna you will find anywhere. It is available in sashimi-grade frozen loinsdriedsmoked, and canned. In fact, the canned tuna is great to send home with your visiting relatives! Just make sure they understand not to drain off the liquid inside the can. That is the tuna’s natural juices, not added water, and as such, it is full of flavor!

J.H. Hale peaches from Martin Family Orchards at Ballard Farmers Market. Copyright Zachary D. Lyons.

J.H. Hale peaches from Martin Family Orchards at Ballard Farmers Market. Copyright Zachary D. Lyons.

J.H. Hale peaches from Martin Family Orchards are big, beautiful, sweet and juicy. They are the quintessential peach — the peach’s peach. They are the legendary peach for which Washington is famous. When you look up “peach” in the dictionary, you’ll see these guys. They are a freestone peach, making them easy for canning or making cobblers. And they are in season now!

Kale-spinach tortelloni from Pasteria Lucchese at Ballard Farmers Market. Photo courtesy Pasteria Lucchese.

Kale-spinach tortelloni from Pasteria Lucchese at Ballard Farmers Market. Photo courtesy Pasteria Lucchese.

It is fine pasta weather again, since you can count on your house cooling off overnight, in spite of daytime still being warm. These kale-spinach tortelloni from Pasteria Lucchese will certainly hit the spot for a lovely blast of flavor and quick prep time on a busy weekday evening.

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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