Posts Tagged ‘halibut’

Sunday, August 22nd: The Finest Local, Healthy, Sustainably-Produced Meat, Seafood & Poultry

August 22, 2010

Cans of albacore tuna from Fishing Vessel St. Jude. Copyright 2009 by Zachary D. Lyons.

Reason #34,872 why you should vote right now for your Ballard Farmers Market as America’s Favorite Farmers Market before the voting closes at midnight on August 31st: 11 different vendors selling meat, seafood and poultry they produce sustainably directly to you. You won’t get quality animal proteins like this anywhere else, unless you find it elsewhere from these very producers. But then, why would you do that? Why not give these good folks all the money, right? Cut out the middle man! And let’s start by saluting Fishing Vessel St. Jude and its superb Washington coastal albacore tuna. Did you know that albacore tuna spawn in the icy waters of the North Pacific? Yup. And St. Jude catches them as teenagers swimming south to tropical waters, which means the fish are still very low in mercury and very high in omega fatty acids, making this tuna, be it fresh loins, canned, smoked or jerkied, the best friggin’ tuna you’ve ever tasted, and tuna that ain’t gonna kill you, either.

Fresh ducks from Stokesberry Organic Poultry. Photo copyright 2010 by Zachary D. Lyons.

Stokesberry Sustainable Farm raises organic chicken, duck and beef, and even the occasional rabbit I hear. What they produce is so good that you will find in on the menus of many of the most celebrated restaurants in Seattle. I love that they actually cut up their chickens into parts so I can just get a couple of legs or a bag of giblets without having to get the whole bird, though I can get the whole bird if I want to. (In fact, I think I saw Jerry Stokesberry giving me the bird once. Perhaps I said something inappropriate, or cut him off in traffic.)

Rib steaks from Olsen Farms. Photo copyright 2009 by Zachary D. Lyons.

Olsen Farms may be known for its extraordinary selection of heirloom varieties of potatoes, but they also produce some amazing beef, lamb and pork, too. And besides steaks, roasts and chops, they offer sausage, salami, bacon, ham, smoked hocks, and even the odd dog chew. And I hear their animals sometimes get to eat some of their potatoes, too. The cool thing about that is, when you cook their bacon, you don’t need hash browns. But you should probably have some anyway, made from Olsen potatoes, of course.

David of Wilson Fish is despondent while Pete of Pete's Perfect Butter Toffee sobs over the fact that the fish is sold out at 11:30 a.m. on May 24, 2009. Photo copyright 2009 by Zachary D. Lyons.

At Wilson Fish, they like to say, “If our fish was any fresher, it would be from the future.” In most cases, the salmon, halibut, rockfish and true cod you pickup from them at your Ballard Farmers Market was swimming the day before. These guys are catching this fish on the Washington coast, bringing it back to Olympia the same day, filleting and bagging it, and bringing it to you the next day, and mind you, they are doing this usually after another farmers market the previous day. If you haven’t tried their fish, you are really missing out on something special. Just don’t get here too late!

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

Years ago, I drove out to Growing Things Farm in Carnation to pickup one of their chickens for my family’s Thanksgiving dinner. My family has not eaten a Thanksgiving turkey since. Honestly, it was the best chicken we’d ever tasted. Trust me, if you have never had a truly farm fresh, pastured chicken — if you are still eating chicken you buy at the Big Box Store, regardless of whether it is labeled “organic” or “free range” or whatever — you simply must try one. Once you do, you will never go back. Consider yourself warned!

Another beautiful case of fresh, local meat, straight from the farm, from Sea Breeze Farm. Photo copyright 2010 by Zachary D. Lyons.

Who doesn’t love standing in front of the refrigerator case at Sea Breeze Farm, thoroughly examining each of this week’s offerings of beef, pork, lamb, veal, chicken, duck, sausage, pate, stock, bacon, and on and on. It is magnificent, is it not? It is also incredible. The meat is extraordinary. And the sausages are nothing short of masterful. (And, I have discovered, they are also addictive.)

Lard from Samish Bay. Photo copyright 2010 by Zachary D. Lyons.

Samish Bay is best know for its cheeses, which, by the way, you must stop by and try. But they also raise great grass-finished beef and pastured pork. And hey, if you are going to use lard in your recipes, don’t you really want to know where it comes from? I mean, the stuff in those cans at the Big Box Store… do you really trust it? And besides, the fat of pastured pigs ain’t gonna kill you quite so quickly, and it’ll make your pies taste better, too.

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

Pete Knutsen, owner of Loki Fish, is one of the great rabble-rousing heroes of local fishers here in Seattle, battling the brain trust at the Port of Seattle for many years to protect our beloved Fishermen’s Terminal as something that is for working fishers, and not for the yachts of rich tourists and Microsoft millionaires (not that there’s anything wrong with rich tourists and Microsoft millionaires, but they can park their @#$%@#$!!!ing yachts in Shilshole Bay or on Lake Union, not at Fishermen’s Terminal, for the love of Mike!), and he has suffered the Port’s retribution for it. But without Pete, I am not sure we would still have Fishermen’s Terminal at all. So lift a pint to Pete tonight, and pickup for dinner some of the amazing salmon he and his family bring to your Ballard Farmers Market every week. They catch five different species of salmon in Alaska and Washington waters, and they handle it with tremendous care. Besides fresh and smoked salmon, they offer salmon lox, jerky, patties, sausage, roe, canned salmon and a bunch of other salmon goodness.

A Mother's Day 2009 visit to Ballard Farmers Market from the entire family Vojkovich of Skagit River Ranch. Photo copyright 2009 by Zachary D. Lyons.

Writer Michael Pollan has made farmer Joel Salatin, who farms in Virginia, into this folk hero who as hit the speaking circuit now himself. And sure, Salatin deserves it, I suppose. But if I want to hear someone wax poetic, and scientific for that matter, about farming and animal husbandry, I would just as soon spend an afternoon with Farmer George (a.k.a., George Vojkovich) of Skagit River Ranch. Honestly, I have never met anyone more chock full of knowledge about raising livestock sustainably than George. Indeed, I spent a day with George on the ranch, and I learned all about how he cares for his animals to an almost obsessive degree, from caring for the soil out of which their forage grows, to tending that forage, to whistling and calling the herd from one pasture to the next all by himself — not even with a dog. I even got to see the mobile slaughter unit in action on the farm, a system of dispatching the animals right on the farm in a lower-stress environment that the USDA inspector onsite told me was the most humane method he has ever seen. So if you want healthy, guilt-free meat and poultry from animals that live happy lives, visit the Vojkovichs today at your Ballard Farmers Market for chicken, beef, pork, sausage, ham, bacon, and more.

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

Goat is the most commonly eaten meat on earth. It is just we Gringos that don’t eat it. Gee, could it be because we are uptight Americans? I mean, even the French and British eat goat. It is lean with a flavor a touch milder than lamb. I love the stuff. Quilceda Farms in Marysville produces delicious goat meat. They offer it in steaks, chops, roasts, shanks, sausages and more, and they conveniently provide a huge collection of recipes you can choose from to help break you in.

Shucked oysters from Taylor Shellfish make it easy to add fresh, local oysters to any recipe. Photo copyright 2009 by Zachary D. Lyons.

Oyster Bill Whitbeck of Taylor Shellfish is one of truly large personalities at your Ballard Farmers Market — a genuine legend in his own time. He has played a key role in connecting us all to the wonders of Washington shellfish over many years of hard work. Each week, he brings to Market some of the best oysters, clams, mussels and geoduck one can expect to find anywhere on earth, and yet it comes from right here!

Indeed, it is somewhat of an embarrassment of riches we enjoy at our beloved Ballard Farmers Markets. Think about it. How often do you hear some tourist or visiting relative or friend wandering through the Market commenting that they don’t have markets like this in their state. Okay, maybe you haven’t been to farmers markets in other states, so you think this is the way it is everywhere. Heck, it is isn’t even this way at other markets in this city, let alone other states! 11 different vendors selling their meat, seafood and poultry — 12 in the winter, when we are joined by Cape Cleare Fishery. And then there’s the six cheese makers, two grain growers, the honey, the bakeries, the foragers, the flowers, the cider and wine makers and all that incredible produce. Not to mention all the camera crews from around the world we have to negotiate around. Honestly, are you telling me you still haven’t voted for Ballard Farmers Market as America’s Favorite Farmers Market? Please, vote now. We’ve only got nine more days!

And remember, there is plenty more for you to find today at your Ballard Farmers Market. But before you click on the What’s Fresh Now! pages to see what all else is in season right now, please do take a moment to vote for Ballard Farmers Market in American Farmland Trust’s America’s Favorite Farmers Markets contest. And thank you!

Sunday, May 30th: Happy Birthday Mom! (Oh, Strawberries, Cherries, Pork, Porcinis, Biscotti, Rye Flour, Honey Butter & A Bunch Of Other Stuff, Too.)

May 30, 2010

More strawberries, these from Stoney Plains. Photo copyright 2010 by Zachary D. Lyons.

When I was a little kid, I always thought it was so cool that the Town of New Paltz, New York would have a parade in honor of my mother’s birthday every year. See, back then (I say, dating myself), Memorial Day was held on May 30th, not that last Monday in May. And May 30th is my mom’s birthday. So I figured that the annual Memorial Day parade was being held for my mom. Heck, everyone’s mom should get a parade, really. I mean, why the heck don’t we have parades on Mother’s Day? Hmm, maybe next year, we should! Anyway, happy birthday, mom! And it’s a good thing you didn’t come out to Seattle for it, because it is cold and grey. The good news, though, is that we finally have strawberries at Ballard Farmers Market. The ones above are from Stoney Plains. Tiny’s has some, too. So for those of you who have stayed in town this first big weekend of the, um, summer (?) season, fear not. You can enjoy strawberry shortcake with your barbecue. And guess what else you can enjoy?

Early Marlat cherries from ACMA Mission Orchards. Photo copyright 2010 by Zachary D. Lyons.

Cherries! Oh, long, endless winter called spring of our discontent, there is a light at the end of the tunnel, and it may not, after all, be the headlamp of an oncoming train. Green things are wonderful, but brightly colored fruits and berries will warm our hearts, if not our neighborhoods. Thank you, ACMA Mission Orchards, for bringing to us these first cherries of 2010 — Early Marlats. Who cares if they are not those sexy Rainiers and Bings we’ll enjoy in July? These are still plenty sweet and enjoyable, and any hint of a summer to come, someday, somehow, is truly welcome at this point.

A delectable selection of pigrific pork products from Olsen Farms. Photo copyright 2010 by Zachary D. Lyons.

We will need delicious hunks of pig to throw on the barbie this weekend, if we intend to take full advantage of our long weekend, and Olsen Farms has that covered. Now, I know you are looking at this photo thinking, “well, the chops, ribs and sausage will be great on the grill, but bacon?” Oh, ye of such limited creativity. Have you ever heard of bacon-wrapped beef tenderloin, or bacon-wrapped prawns, or bacon-wrapped pork tenderloin, or bacon-wrapped… um… bacon?!? I mean, it’s bacon, for the love of Mike! If you can’t figure out how to work it into the menu, there simply is no hope for you. (Oh, and by the way, Olsen has the tenderloins, too, but they can’t help you with the prawns. However, Taylor Shellfish can certainly help you with some bacon-wrapped oyster action. And we miss you, Bill. Get well, soon!)

Baby summer squash and squash blossoms from Colinwood Farms. Photo copyright 2010 by Zachary D. Lyons.

Yet another sure sign that July 5th is just around the corner is this beautiful, tender, young zucchini, complete with blossoms, from Colinwood Farms. Agriculture gods be praised! Those crazy kids over in Port Townsend have put their greenhouses to good use, and we are the beneficiaries. Amen!

Baby fennel from Full Circle Farm. Photo copyright 2010 by Zachary D. Lyons.

Beautiful baby fennel is waiting for you today on the tables of Full Circle Farm. Roast a few of these lovelies, or maybe toss ’em on the grill for a few minutes. They are sweet, with a hint of anise, and they will simply make you smile.

Asparagus from Magana. Photo copyright 2010 by Zachary D. Lyons.

Hey, asparagus would be great on the grill, too, and maybe some baby sweet onions, both of which you can get from Magana today. Actually, this all sounds great alongside some mighty king salmon from Wilson Fish, does it not?

Wild porcini, or king bolete, mushrooms from Foraged & Found Edibles. Photo copyright 2010 by Zachary D. Lyons.

These wild porcini mushrooms from Foraged & Found Edibles would be lovely cooked up in a little foil pouch on the grill, too, if you can get to the Market early enough to get them. Actually, they’d be awesome sauteed and tossed with one of Pasteria Lucchese’s fantastic pastas, too.

Biscotti di Prato from Pasteria Lucchese. Photo copyright 2010 by Zachary D. Lyons.

Pasteria Lucchese also just introduced these new Biscotti di Prato. Sam tells me that Sara worked her way through many different recipe variations before she got to this one. We thank her for her due diligence. The result is perfection… again. I am not sure how many of these the Market staff put away at the Madrona Farmers Market on Friday, and with the weather cold enough to justify plenty of hot coffee, we dipped away with them. These beauties are not jawbreakers. They are delicate, and they are delicious — a little something to cap off that holiday barbecue.

Fresh rye flour from Nash's Organic Produce. Photo copyright 2010 by Zachary D. Lyons.

Nash’s has come out with yet another flour produced from their gorgeous grains they grow in Dungeness: rye flour. Just think of all the deliciousness you can bake up with this stuff, eh? And ain’t it cool that you can get freshly milled flour right at your Ballard Farmers Market? I mean, that stuff in the bags at the Big Box grocery store… do you have any idea how old that is? See, whole grains will keep for years, but mill them into flour, and they only have about two months before they lose their nutritional value and begin to go rancid. Blech. So think about that the next time you are in the flour aisle at the Big Box store. Then think about the fact that the grain growers at Ballard Farmers Market a bringing you flour that was milled within two weeks of your purchase of it. Nuff said, eh?

New honey butter from Golden Glen Creamery. Photo copyright 2010 by Zachary D. Lyons.

Hot, steaming bread made from local flour, fresh out of the oven, filling the whole house with its magnificent aroma. Last year, the thought of heating up the house about now seemed absurd, but this year, it sounds pretty good, doesn’t it? And just imagine that warm slice of fresh bread with some of this honey butter from Golden Glen Creamery slathered all over it. Oh, baby, that’s what I’m talkin’ about. So, when life gives you a cold Memorial Day weekend, make bread, I say!

Devra, owner of Patty Pan Grill, slinging fine veggies quesadillas at Ballard Farmers Market. Photo copyright 2010 by Zachary D. Lyons.

Did you know that Patty Pan Grill, one of Ballard Farmers Market’s oldest vendors, sources all of those veggies for their veggie quesadillas from the many farmers at Ballard Farmers Market? Yep, they sure do. So when you support Patty Pan Grill, you actually are supporting the whole Market. Kinda warms your heart, while it fills your belly.

Purslane from Alm Hill Gardens. Photo copyright 2010 by Zachary D. Lyons.

Here’s something I just love about spring… even this spring… purslane. Not a lot of folks grow this stuff, but Alm Hill Gardens does. It has a delicate flavor with slight tartness to it, and a nice crunch. I like eating it as a salad, myself, tossed with a little olive oil, lemon juice and some pine nuts. How do you like it?

Lovely little Cherokee lettuces from Oxbow Farm. Photo copyright 2010 by Zachary D. Lyons.

Oxbow Farm has some of its wonderful heirloom lettuces for you already, like these beautiful little Cherokee lettuces. Think salads, sandwiches, even roasted. Lettuce. It’s what’s for dinner. (The Beef Board can… sorry… it’s a family show.)

Mint and dill from Children's Garden. Photo copyright 2010 by Zachary D. Lyons.

Dress up that salad, that cocktail, that piece of salmon or halibut, that whatever it is with some fresh mint or dill from Children’s Garden. They have a bunch of fresh herbs for you now, plus plenty of lettuce, greens, garlic, choys and, of course, flowers. Lots of spectacular flowers.

Napa cabbage from Summer Run. Photo copyright 2010 by Zachary D. Lyons.

Ooh, this would actually be pretty good on the grill, or for you non-carnivores, great tossed with some tofu, soy sauce and sesame oil. Isn’t this napa cabbage from Summer Run fabulous? Hmm. Maybe a fresh kimchi in lieu of cole slaw for the picnic, eh? Just pick up some cayenne powder from Pipitone Farms or some paprika from Some Like It Hott so your kimchi will have that proper kick.

A beautiful bouquet for my mom on her birthday, from The Old Farmer. (No, dad. You are not The Old Farmer. You are simply an old farmer.) Photo copyright 2010 by Zachary D. Lyons.

I finish this rather lengthy epistle this week with one more happy birthday wish to the bestest mom in the whole wide world… mine. Oh, you can argue this point with me all you want, but you will lose. And if all else fails, I have inherited her sharp elbows, so if you persist in arguing the point, I may have to jab you with one of them. Anywho, mom, since I cannot be with you by the lake in Northern New York today, these flowers from The Old Farmer are for you — virtually. Happy Birthday, Mom!

Oh, and remember, your Ballard Farmers Market is chock full of all sorts of goodness for  your kitchen, from meat, seafood, poultry, cheese, to all sorts of fruits and veggies, baked goods, sauces, confections, fresh-cut flowers and fresh milled flours, plants for the garden, wild mushrooms, and on and on. For a fuller accounting of what you’ll find at the Market today, go to “What’s Fresh Now!” in the upper right-hand corner.

Sunday, May 23rd: Head Cheese, Strawberries, Sea Beans & Maybe A Duck.

May 23, 2010

Head cheese from Sea Breeze Farm. Photo copyright 2010 by Zachary D. Lyons.

I often rave about porkolicious, lambrific, beeftastic meat from Sea Breeze Farm, those crazy kids over on Vashon Island who drag their refer cases to Ballard every Sunday with all sorts of tasty animal parts in it. But these guys also rock the charcuterie, too. Each week, you will find any number of terrines, pates and other offal concoctions ready to slather on a nice slice of Tall Grass baguette with some mustard. Last week, Sea Breeze offered up this particularly lovely head cheese experiment from their kitchen. I ask you, why would anyone waste the perfectly good head of a pig when you can make some spectabulous dish like this out of it. In fact, while most Americans are turning their little puritanical noses up at the pig’s head, the guys working in the kitchen can’t wait to get their hands, and forks, on it. Oh, how much we entitled gringos with our steakhouse cuts of meat miss out on in this country.

A grain rolling mill in action at Nash's Organic Produce. Photo copyright 2010 by Zachary D. Lyons.

Nash’s has been doing a little equipment testing at your Ballard Farmers Market lately — grain rolling mills. These gadgets, like the one above, will roll out whatever whole grain you’ve got into flat, round pieces, like the rolled oats you get as oatmeal, or at least that’s the plan. Stop by and see what you think, though honestly, the one that Sequim Prairie Star let me play with when I visited their farm, just down the road a piece from Nash’s, worked much better than either of the two Nash’s tested last week. So if you must have one, ask the folks at Sequim Prairie today what kind theirs is. Then grab some grain from Nash’s or Bluebird and have some fun with it.

Dozens of empty milk bottles behind Golden Glen's table. Photo copyright 2010 by Zachary D. Lyons.

I love the fact that Golden Glen Creamery packages its milk and cream in reusable glass bottles. Besides the obvious environmental benefit, packing milk in glass protects its flavor as well. See, plastic milk bottles impart a slight plastic flavor into your milk. So if you haven’t tried milk out of glass, give it a shot this week. Once you go glass, you’ll never go back to plastic.

This first strawberries of 2010, from Tiny's. Photo copyright 2010 by Zachary D. Lyons.

Okay, I’ve made you wait long enough. Yep, there are strawberries in the Market! Tiny’s is growing them in East Wenatchee, and lucky for them, they didn’t all get frozen out recently. Well, lucky for us, too. I did some quality control work on your behalf in a steady downpour on Wednesday at the Wallingford Farmers Market, and I can assure you, these are some sweet, delicious berries. But there aren’t many of them, and no one else has them yet, so they will go fast. Get ’em first thing. The eggs can wait! Oh, and grab a pint of cream from Golden Glen to drizzle over them.

Duck eggs from Quilceda Farm. Photo copyright 2010 by Zachary D. Lyons.

Speaking of eggs, have you ever tried duck eggs? They are just a little richer than chicken eggs — and a little bigger with a deeply yellow, almost orange yolk that stands up firmly in your skillet. I love duck eggs. And you can get yourself some of them from Quilceda Farm, along with some goat sausage, for one yummy breakfast.

Fresh ducks from Stokesberry Sustainable Farm. Photo copyright 2010 by Zachary D. Lyons.

And speaking of ducks, Stokesberry had these magnificent, whole, fresh ducks last week at your Ballard Farmers Market. And if we’re lucky, they will have a few more today. But if you miss out, they will have more in a month or so. Stop by and reserve one, and pick up some chicken while you’re there. Oh, and Stokesberry will be featured at Ray’s Boat House on Thursday, June 3rd, from 6-8 p.m., as part of Ray’s Year of Sustainable Stories dinner series. Check Ray’s or Stokesberry’s websites for more details.

Fresh mint from Mee Gardens. Photo copyright 2010 by Zachary D. Lyons.

It’s horse racing season, and you will be needing plenty of mint for your juleps. Lucky for you, Mee Gardens has it. This stuff is beautiful and fragrant, and waiting to be muddled. Enjoy!

Actually, I believe it is some of Children’s Garden’s mint that Tom uses in his mint-chocolate chip ice cream at Empire Ice Cream, and Theo chocolate. I know what you’re thinking. How come I don’t have a photo of some delicious choc-mint, as the Brits would call it? Simple. I ate it all. I mean, honestly, I hate mint-chocolate chip ice cream most of the time, because they all use mint oil. All, except Empire Ice Cream, that is. They use fresh mint leaves, and that makes all the difference in the world. But I am not gonna stand around taking pictures of it while it melts in front of me.

Sea beans from Foraged & Found Edibles. Photo copyright 2010 by Zachary D. Lyons.

Sea bean season has begun. Sea beans grow, well, in the sea, ergo the name “sea bean.” These salty little rascals lend a wonderful flavor to many dishes, from salads to fish and meat, and more. Stop by Foraged & Found Edibles and pick some up, along with some preparation suggestions.

Clockwise, from left, is red king salmon, rockfish, marbled king salmon and halibut, from Wilson Fish. Photo copyright 2010 by Zachary D. Lyons.

At Wilson Fish, they say that if their fish was any fresher, it would be from the future. In fact, most Sundays, the fish they are selling at Ballard Farmers Market was still swimming on Saturday. That means the freshest, truly local — as in from Washington — king salmon, halibut, rockfish, ling cod and true cod you are likely ever to taste, and because they handle it so carefully, it is always in beautiful condition. It also means these guys don’t sleep a lot from May through September, which may explain why they surround themselves with bad humor-covered fluorescent signs.

Original and chocolate Josephines from Hot Cakes. Photo copyright 2010 by Zachary D. Lyons.

Autumn Martin’s Josephines at Hot Cakes are about as rich and decadent as any hedonist could hope for. Loaded with plenty of eggs and butter and Bluebird Grain Farms flour, these little cakes are amazing, but they’re not diet food. And amen to that! Now, Hot Cakes offers a chocolate version of its Josephine to accompany its original. These things are to die for, as long as they don’t kill you. But if you need the number for my cardiologist, just inquire at the Market Info Desk.

Beautiful bok choy from Colinwood Farms. Photo copyright 2010 by Zachary D. Lyons.

Okay, I thought I’d better finish off with some ruffage. Some gosh-darned delicious ruffage, that is. And gorgeous, too. Just check out this bok choy from Colinwood Farms. I had some of this alongside an incredible piece of Wilson’s king salmon last week, and boy-howdy, was that good. A little garlic, a little oyster sauce. Oh, yeah. That’s what I’m talkin’ about, baby.

And remember, your Ballard Farmers Market is chock full of all sorts of goodness for  your kitchen, from meat, seafood, poultry, cheese, to all sorts of fruits and veggies, baked goods, sauces, confections, fresh-cut flowers and fresh milled flours, plants for the garden, wild mushrooms, and on and on. For a fuller accounting of what you’ll find at the Market today, go to “What’s Fresh Now!” in the upper right-hand corner.

Sunday, May 2nd: Fresh, Troll-Caught Washington Coastal SALMON! Woo-hoo!!!

May 1, 2010

Fresh, wild, Washington king salmon from Wilson Fish. Photo copyright 2009 by Zachary D. Lyons.

It’s b-a-c-k!!! Yep, Fresh, wild, troll-caught, Washington coastal (not to be confused with “postal”) king salmon is back at Wilson Fish. The season opened yesterday, May 1st, and Steve Wilson went and caught some right off the bat, in spite of the cranky weather on the coast. In fact, the boys at Wilson Fish will have fresh king salmon, halibut, true cod and rockfish today, but not a lot, and it will go fast. Some forget that second cup of coffee this a.m. You’d better be in line when the market opens!

Spring pea shoots from Colinwood Farms. Photo copyright 2010 by Zachary D. Lyons.

You know, that salmon would be lovely with a nice side of sauteed pea shoots, eh? A little garlic, a little olive oil. Heaven. Colinwood Farms has a limited supply of pea shoots, so once you fight your way to your piece of salmon, run recklessly (well, not really) to Colinwood for your pea shoots.

Lemon grass starts from Billy's Organic Produce. Photo copyright 2010 by Zachary D. Lyons.

Billy’s Organic Produce is back, though it will be a while before they have fresh tomatoes. In the meantime, they have lots of plants, including something you might not expect — lemon grass. It is plenty hard to find fresh lemon grass in stores, so why not just grow your own, eh?

Cayenne powder from Pipitone Farms. Photo copyright 2010 by Zachary D. Lyons.

I just love the fact that more and more dried local herbs and spices are becoming available from our market farmers, don’t you? And the farm that has truly blazed this trail is Pipitone Farms from Cashmere. Here is one of their latest additions: cayenne powder. You use it. Why not get it from a local farmer?

Culinary herb rub from Moosedreams Lavender Farm. Photo copyright 2010 by Zachary D. Lyons.

I had the pleasure of visiting Moosedreams Lavender Farm recently. Not only do they grow lavender on their tiny farm in the foothills of the Olympic Mountains, in Port Angeles, but they produce all manner of products from it, from soap to pet products to bath salts to culinary herb rub, above. I love this stuff on steak. An half hour before you throw your steak on the grill, pull it out of the fridge, slather it with olive oil, and coat it with this rub. Then let it sit and warm up while you built your fire in your Weber. Oh, yeah. That’s what I’m talkin’ about!

Chicken pies from Deborah's Homemade Pies. Photo copyright 2010 by Zachary D. Lyons.

Deborah’s Homemade Pies returns today to your Ballard Farmers Market. Deborah was off running a marathon — Boston, I think — but she’s back, and amen for that. Gotta get me one of them chicken pies and a slice of chocolate decadence.

Salted caramel brownie from Pasteria Lucchese. Photo copyright 2010 by Zachary D. Lyons.

I don’t know if these new brownies from Pasteria Lucchese will cure what ails you, but they certainly will cause you to care less about it. These salted caramel brownies are intensely delicious without being overpowering, and yet, like all of the amazing dessert creations Pasteria Lucchese has produced, a little goes a long way, meaning you can enjoy it in multiple sittings, unless if what ails you is a complete lack of willpower, in which case get two of these, as the first won’t even survive the trip home.

And remember, your Ballard Farmers Market is chock full of all sorts of goodness for  your kitchen, from meat, seafood, poultry, cheese, to all sorts of fruits and veggies, baked goods, sauces, confections, fresh-cut flowers and fresh milled flours, plants for the garden, wild mushrooms, and on and on. For a fuller accounting of what you’ll find at the Market today, go to “What’s Fresh Now!” in the upper right-hand corner.


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