Posts Tagged ‘hard cider’

Sunday, March 16th: Of Emperors, Saints, Confectioners, Fishers & Playwrights, Just For The Halibut!

March 15, 2014
Fresh halibut from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

Fresh halibut from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

Holy Halibut, Batman! The Washington State Department of Fish & Wildlife has opened the Washington Coast to a rare March halibut fishery. And Wilson Fish will have this prized local fish today at your Ballard Farmers Market, while it lasts! Normally, we don’t see fresh, local halibut until May. When asked why Fish & Wildlife opened this historically early halibut fishery, a spokesperson said, “Just for the halibut.” (And no, I’m not sorry!)

Daffodils from Children's Garden. Photo copyright 2014 by Zachary D. Lyons.

Daffodils from Children’s Garden. Photo copyright 2014 by Zachary D. Lyons.

As we pass through the Ides of March this weekend, we begin to look forward to spring, which arrives at the end of the week. In this March of record rainfalls, let’s celebrate spring’s approach by bringing a little of this month’s rare but spectacular sunshine indoors in the form of these gorgeous daffodils from Children’s Garden. (And for those playing along with this week’s game of “pin the reference in the post title to its corresponding reference in the body of the post,” Ides of March is a reference to both an emperor and a playwright.)

Savoy cabbage from Nash's Organic Produce. Photo copyright 2014 by Zachary D. Lyons.

Savoy cabbage from Nash’s Organic Produce. Photo copyright 2014 by Zachary D. Lyons.

Tomorrow is Saint Patrick’s Day, the day on which the 13% or so of Americans who do not have any Irish blood in them drink green beer, wear silly hats and act in a manor that, frankly, is unbecoming of the Irish people. Woohoo! And did you know that there were no actual snakes in Ireland? See, the snakes that Saint Patrick drove out were actually pagans. But hey, we Irish-Americans only seem to get this one day of the year to celebrate our heritage, so why not break out the corned beef, cabbage, red potatoes and rutabagas and get our soul-warming one pot dinner on?! Personally, my favorite cabbage for said purpose is this lovely Savoy cabbage from Nash’s Organic Produce. Because its leaves are less tightly packed than green cabbage, and it is full of nooks and crannies, it cooks faster and absorbs better all the delicious spices in the corned beef broth. Nummers!

Desiree potatoes from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

Desiree potatoes from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

I am a big fan of these Desiree potatoes from Olsen Farms for my corned beef feast. They, too, absorb the flavors of the pot well, and their waxy, yellow flesh mashes nicely with butter. However, if you boil your pot, instead of simmering it, they do have a tendency to break apart. Then again, your corned beef won’t be happy, either! Another great option from Olsen is their Red Lasoda potatoes.

Classic sauerkraut from Firefly Kitchens. Photo copyright 2011 by Zachary D. Lyons.

Classic sauerkraut from Firefly Kitchens. Photo copyright 2011 by Zachary D. Lyons.

For all those corned beef leftovers, it’ll be corned beef sandwich time, and for that, you’ll need plenty of classic sauerkraut from Firefly Kitchens. I love this stuff. It is naturally fermented and the perfect compliment to corned beef.

Fresh, local butter from Golden Glen Creamery. Photo copyright 2011 by Zachary D. Lyons.

Fresh, local butter from Golden Glen Creamery. Photo copyright 2011 by Zachary D. Lyons.

We Irish loves us some butter, the richer the better. And we’ll need plenty of it around for slathering onto our potatoes and our soda bread tomorrow night. Lucky for us, Golden Glen Creamery up in Bow makes great butter from the milk of their Jersey cows. Don’t forget to get a little extra for the Faeries.

An "Irish" marion berry pie from Deborah's Homemade Pies. Photo copyright 2013 by Zachary D. Lyons.

An “Irish” marion berry pie from Deborah’s Homemade Pies. Photo copyright 2013 by Zachary D. Lyons.

I’m sure just how “Irish” a marion berry pie is, but hey, it’s got a shamrock on it, right? And since it is from Deborah’s Homemade Pies, you know it will be ridiculously good. So what the heck? Make dinner in one pot, and let Deborah make dessert!

Hard ciders from Eaglemount Wine & Cider. Photo copyright 2013 by Zachary D. Lyons.

Hard ciders from Eaglemount Wine & Cider. Photo copyright 2013 by Zachary D. Lyons.

Okay, okay… alcohol in fact does have historical, if not hysterical, relevance to St. Paddy’s Day festivities. See, the Church let folks dispense with Lenten dietary restrictions on St. Patrick’s Day, and that meant eating and drinking. It is a day of feasting, after all! Why not celebrate with some great, local hard cider from Eaglemount Wine & Cider? Today, they will be sampling many of their cider flavors, so find the one(s) you like!

Truffles from Soulever Chocolates. Photo copyright 2014 by Zachary D. Lyons.

Truffles from Soulever Chocolates. Photo copyright 2014 by Zachary D. Lyons.

Meet the newest member of the vendor lineup at your Ballard Farmers Market: Soulever Chocolates. Their chocolates are predominantly organic, low glycemic, and dairy, gluten, and soy free, and they use local ingredients where they can. These are well-suited for folks with dietary restrictions (such as paleo, vegan or diabetic). Enjoy!

Beef rib chop from Sea Breeze Farm. Photo copyright 2011 by Zachary D. Lyons.

Beef rib chop from Sea Breeze Farm. Photo copyright 2011 by Zachary D. Lyons.

Sea Breeze Farm has some amazing, long dry-aged beef steaks and chops available right now. If you want to indulge yourself with one of the beefiest tasting steaks you’ll ever have, give one of these a try. Their cattle are raised on lush, natural pasture on Vashon Island, and long dry-aging evaporates much of the water weight while deepening the complex flavors. And keep this in mind: dry-aged beef costs more, but you are paying for less water. What you get at the Big Box stores is hardly aged at all and is loaded with water. If you removed the water weight from it, you’d find that you are actually paying a lot more per pound of beef than you realized!

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, January 12th: Tulips, Sheep Cheese, Cranberry Juice & More!

January 11, 2014
Fresh tulips from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Fresh tulips from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Say what?!? Yuppers. Them’s are fresh-cut tulips from Alm Hill Gardens. Between their greenhouses and finding varieties of tulips from other latitudes, they have figured out how to get their tulips to bloom in January! In fact, we’ve even seen them bring some in December in the past. Seriously. So why not take a bit of the edge off of this gloomy January, and brighten up your home with some colorful fresh flowers?

Aged sheep cheeses from Glendale Shepherd. Photo copyright 2014 by Zachary D. Lyons.

Aged sheep cheeses from Glendale Shepherd. Photo copyright 2014 by Zachary D. Lyons.

Did you meet Glendale Shepherd, one of our new farms last week? They have a sheep dairy, and they make amazing sheep’s milk aged cheeses. Four of them, currently. Have you missed hard aged cheeses at your Ballard Farmers Market? Do you have issues with cow’s milk? Give this a try. Oh, and they also have wool, too!

Fresh, whole, Puget Sound Keta salmon from Loki Fish. Photo copyright 2012 by Zachary D. Lyons.

Fresh, whole, Puget Sound Keta salmon from Loki Fish. Photo copyright 2012 by Zachary D. Lyons.

This just in! In response to ongoing concerns people have expressed about potential contamination from the Japanese tsunami, our friends at Loki Fish have released a lab report on residual radiation in their fish, and the results are good! Five out of seven kinds of salmon they catch and sell showed no residual radiation at all, and two others only showed small amounts — less than a fraction of 1% of the FDA limit — that could be consistent with background radiation from nuclear testing decades ago. Go to their website to read the complete report, and Loki’s statement, published this past Tuesday.

Organic cranberry juice from Starvation Alley Farms. Photo copyright 2014 by Zachary D. Lyons.

Organic cranberry juice from Starvation Alley Farms. Photo copyright 2014 by Zachary D. Lyons.

The other new farm to join the vendor ranks of your Ballard Farmers Market last week is Starvation Alley Farms. They are a certified organic cranberry farm from Long Beach, the cranberry belt of Washington. They offer this fresh-pressed cranberry juice, which is very strong, so a little goes a long way, and this week, they introduce their frozen cranberries, which are individually quick frozen (IQF), meaning they are loose and easy to add to whatever you want.

Stew Mix from Colinwood Farms. Photo copyright 2012 by Zachary D. Lyons.

Stew Mix from Colinwood Farms. Photo copyright 2012 by Zachary D. Lyons.

It’s root season, and that means root roasts, stews and soups that will stick to your ribs and keep you warm and full of energy for hours. Mix it up and make life easy with one of these stew mix bags from Colinwood Farms.

Pork chops from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

Pork chops from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

When most folks think of Olsen Farms, they think potatoes. But Olsen produces meat, too, including lambbeef and pork. Just take a gander at these spectabulous pork chops, for example. No wonder more and more chefs around Seattle are choosing to feature Olsen pork on their menus these days, including our own Los Chilangos, right here at your Ballard Farmers Market!

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.

Just a couple more weeks left to get your Brussels sprouts on. The season is waning. So get thee to Nash’s Organic Produce now, then grab some shallots, bacon and white wine, and blow the minds of your Brussels sprouts-hating friends!

Hard ciders from Finnriver Farm & Cidery. Photo copyright 2013 by Zachary D. Lyons.

Hard ciders from Finnriver Farm & Cidery. Photo copyright 2013 by Zachary D. Lyons.

It’s tasting day for Finnriver Farm & Cidery at your Ballard Farmers Market! And they have a wonderful selection of top-notch hard ciders favored on bar menus all over Seattle. Stop by today for a sample, find one or two you like, then take some home and reconnect with one of the oldest-school beverages on earth.

Non-toxic, natural candles from Cherepashka Candles. Photo copyright 2014 by Zachary D. Lyons.

Non-toxic, natural candles from Cherepashka Candles. Photo copyright 2014 by Zachary D. Lyons.

“Do you really want to inhale petroleum-derived, allergy-causing … carbons?” asks Cherepashka Candles on their website. Well, um, duh. No, we don’t. Lucky us, just as we were lamenting the exit of Ascents Candles and their all-natural, non-toxic candles that use natural essential oils for wonderful, refreshing scents, we are now able to welcome Cherepashka Candles, also made in Seattle, also with natural and non-toxic candles. Stop by, check them out, and bring some home. And hey, the jars the candles come in are even reusable. Woohoo!

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, December 29th: We Bid Adieu To 2013!

December 28, 2013
Bottle-fermented hard ciders from Finnriver Farm & Cidery. Photo copyright 2011 by Zachary D. Lyons.

Bottle-fermented hard ciders from Finnriver Farm & Cidery. Photo copyright 2011 by Zachary D. Lyons.

It’s the end of the year as we know it, and I feel fine! (Um, sorry, REM.) Yes, we’ve hit the bottom of the last page of our 2013 calendars, and now it is time for the one and only day of the year upon which the entire planet takes pause and celebrates. Kind of amazing, really, that the one thing that unites us globally is getting new calendars each year. All over the earth, we will be drinking and dancing and singing and kissing strangers and blowing up fireworks instead of people for just one day.

And that is why I, for one, believe it is time to switch from a 365-day calendar to a one-day calendar. See, if every day was New Year’s Day, and every day was also New Year’s Eve, the world would finally always be at peace. But until we can get world leaders to agree on my new one-day calendar idea, we need to make the most out of our 1-day-in-365 of harmony. So I say, let’s party like its 1999! Hmm. Wait. Bad idea. Let’s just have fun and love one another, no matter one’s nationality, religion, skin color, gender, sexual orientation, political affiliation, or even one’s sports team loyalties. And what better way to kick off the New Year this coming week than with a bottle of the bubbly, as in bottle-fermented Artisan Sparkling Cider from Finnriver Farm & Cidery? This stuff is old-school, and seriously amazing. And it comes complete with its own champagne cork that will go, “pop!”

Dino (lacinato) kale from Stoney Plains Organic Farm. Photo copyright 2013 by Zachary D. Lyons.

Dino (lacinato) kale from Stoney Plains Organic Farm. Photo copyright 2013 by Zachary D. Lyons.

Looking for some greens and roughage in your diet after a month of holiday parties and snacks? Stoney Plains Organic Farm has you covered! They effectively use row covers to keep their greens going all winter long. Some of their tasty dino kale sounds pretty good right about now, doesn’t it?

FreshBucks_LogoToday is the last day to use your Fresh Bucks coupons at your Ballard Farmers Market. If you receive Food Stamps benefits (SNAP/EBT),  when you use them at the Market, we will match them dollar-for-dollar, up to $10, each time you visit the Market through the end of the 2013. Unfortunately, as I pointed out above, today is the last Market of 2013. So use any remaining Fresh Bucks coupons you have today, or score one last set of them, as long as you use them today. Remember, Fresh Bucks are only good for fresh fruits and vegetables from the farmers here at your Ballard Farmers Market.

The sausages of Sea Breeze Farm. Photo copyright 2012 by Zachary D. Lyons.

The sausages of Sea Breeze Farm. Photo copyright 2012 by Zachary D. Lyons.

You know, nothing says, “Happy New Year!” like sausage. I am not sure exactly how it says it, but I am quite confident that nothing else says it the same way. And that is why you should get yourself some fresh local sausages today from Sea Breeze Farm.

Samish Bay Cheese makes a variety of delicious farmstead cheeses. Photo copyright 2009 by Zachary D. Lyons.

Samish Bay Cheese makes a variety of delicious farmstead cheeses. Photo copyright 2009 by Zachary D. Lyons.

Say cheese! Actually, I’m not sure saying “cheese” is really all that important when you are taking a selfie on New Year’s Eve, but I am certain that adding some of this gorgeous and award-winning artisan cheese from Samish Bay Cheese will make your party much, much better.

Cabbage from Nash's Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Cabbage from Nash’s Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Whether you are making some homemade kraut, braising it, slawing it, or playing bocce with it, you have to admit that this is some pretty darned spectabulous looking cabbage from Nash’s Organic Produce. Of course, they also have sweet-as-can-be beets and carrots now, too, recently kissed by freezing weather and all sugared up. And why not give some of their less famous roots a try? From sunchokes to rutabagas to golden turnips, Nash’s is rocking the roots right now. Heck, try them all at once with one of their mixed root bags, and grab a copy of their 21 recipes for them.

Pickled salmon from Loki Fish. Photo copyright 2010 by Zachary D. Lyons.

Pickled salmon from Loki Fish. Photo copyright 2010 by Zachary D. Lyons.

Mmm. Pickled salmon from Loki Fish. Now, that says, “let’s get this party started!” But get it early, as it sells out fast.

Syrups from Soda Jerk Soda. Photo copyright 2013 by Zachary D. Lyons.

Syrups from Soda Jerk Soda. Photo copyright 2013 by Zachary D. Lyons.

Make your own non-alcoholic bubbly with these soda syrups from Soda Jerk Sodas. Or use it as a cocktail mixer. And, of course, you can grab a growler or three of their fresh sodas today at your Ballard Farmers Market, too!

Martini Stix and pickled peppers from Purdy Pickle. Photo copyright 2012 by Zachary D. Lyons.

Martini Stix and pickled peppers from Purdy Pickle. Photo copyright 2012 by Zachary D. Lyons.

These carrot martini stix and pickled peppers will certainly spice up your holiday festivities. Get down to Purdy Pickle today, and get your pickle on! They’ve got a great selection of pickles from which to choose.

Fougasse from Tall Grass Bakery. Photo copyright 2011 by Zachary D. Lyons.

Fougasse from Tall Grass Bakery. Photo copyright 2011 by Zachary D. Lyons.

And you gotta love olive fougasse from Tall Grass Bakery. Seriously. It is required of you. Mind you, if for some reason, you are one of those rare (and troubled) birds that doesn’t, that just means more for me! I can eat one of these by myself in a single sitting. Happy New Calendars, indeed!

Kimchi, Krauts & more from Firefly Kitchens. Photo copyright 2013 by Zachary D. Lyons.

Kimchi, Krauts & more from Firefly Kitchens. Photo copyright 2013 by Zachary D. Lyons.

I seem to have a disproportionate number of fermented products in the year-end countdown, and maybe that is because that last round of glüg and fruitcake feels like it is setting up residency. Now’s a good time for all of us to embrace the fermented, and healing, deliciousness of kimchi and kraut from Ballard’s own Firefly Kitchens. It’s good food that’s good for you, especially after that third plate of holiday cookies.

Fresh kombucha from CommuniTea. Photo copyright 2011 by Zachary D. Lyons.

Fresh kombucha from CommuniTea. Photo copyright 2011 by Zachary D. Lyons.

And why not finish with one last bit of fermented goodness that will pick you up and cure what ails you. Yes, it is kombucha from Communi-Tea Kombucha. Delish. And hey, it will work great for toasting in the New Year, too. It’s got the fizz. It has a little bit of alcohol, but not too much. And it’ll give you an energy boost to help you make it through the wee hours. (And you thought these posts were never helpful. As if.)

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, September 15th: Booth Canyon Orchard Returns, Sweet Potatoes, New Soda Flavors, Honeycomb, Cider Tasting & More!

September 14, 2013
Gravenstein apples from Booth Canyon Orchard. Photo copyright 2012 by Zachary D. Lyons.

Gravenstein apples from Booth Canyon Orchard. Photo copyright 2012 by Zachary D. Lyons.

Booth Canyon Orchard returns today for the 2013 fall season to your Ballard Farmers Market with their amazing array of heirloom tree fruit grown organically in the Methow Valley. You will find many old-school varieties of apples and pears, and even a few prunes. These Gravenstein apples should be in season right now, in fact!

Sweet potatoes from Lyall Farms. Photo copyright 2013 by Zachary D. Lyons.

Sweet potatoes from Lyall Farms. Photo copyright 2013 by Zachary D. Lyons.

In fact, while this may be the endless summer of 2013, fall crops are beginning to roll in. These are sweet potatoes from Lyall Farms, and they just started harvesting them this past week. Besides the fact that sweet potatoes are delicious, these beauties are special because no other local farmer is growing them and bringing them to our farmers markets. They store well, in a cool, dark place, so stock up now for later in the fall and winter.

White king salmon sides from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

White king salmon sides from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

The salmon fishing season off of the Washington Coast will come to a close this coming week, and that means we won’t be seeing beautiful white and marbled king salmon from the Hoh River and Fraser River fisheries much longer fresh at Wilson Fish. These particular king salmon are unique to these rivers, the result of a natural genetic mutation that affects the way their bodies process the krill in their diets that provide the natural red and pink pigments for which salmon are famous. They tend to be higher in beneficial omega-fatty acids, too, which also makes them more delicious. Avail yourself of the opportunity to enjoy this most royal of local fish while you can!FreshBucks_Logo

If you receive SNAP/EBT benefits (food stamps), take advantage of our Fresh Bucks program. We will double the first $10 you use in SNAP benefits once per visit — every visit — to your Ballard Farmers Market. Use this program to help stock your pantry for the cold, dark, wet months! And if you have WIC or Senior Farmers Market Checks, use them, too. Both Fresh Bucks and Farmers Market Checks are good through the end of October, so use them now, while you can!

New seasonal fresh soda flavors from Soda Jerk Sodas. Photo copyright 2013 by Zachary D. Lyons.

New seasonal fresh soda flavors from Soda Jerk Sodas. Photo copyright 2013 by Zachary D. Lyons.

Soda Jerk Sodas just introduced three new flavors of fresh sodas for you to enjoy, like blueberry basil, featuring berries from Sidhu Farms, and ginger peach, featuring peaches from Bill’s Fruits. Grab a growler to enjoy during the Big Game!

Cauliflower from Nash's Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Cauliflower from Nash’s Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

The weather is finally becoming conducive to firing up the oven and roasting up a nice serving of cauliflower from Nash’s Organic Produce. I love it roasted in a hot (425) oven, tossed in olive oil, salt and pepper. It comes out nice and sweet, with lovely browning. Add a little cumin to give it a nice, aromatic kick.

Honeycomb from Golden Harvest Bee Ranch. Photo copyright 2013 by Zachary D. Lyons.

Honeycomb from Golden Harvest Bee Ranch. Photo copyright 2013 by Zachary D. Lyons.

‘Tis the season for fresh honeycomb from Golden Harvest Bee Ranch. Mmm. And if you look really closely, you’ll see that the jar second from the left actually has honey of two different colors in it! One side of the comb is filled with honey from one field, and the other from another field. Pretty cool, huh?

Snow Leopard melons from Tiny's Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

Snow Leopard melons from Tiny’s Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

These Snow Leopard melons from Tiny’s Organic Produce are not just another pretty face, err, I mean melon. When ripe, they have a sweetness of the cantaloupe style, and they are in the class of melons know as “ice box melons” because they are small and fit in the fridge easily, and they are perfect for one person to devour on their own.

Hard ciders from Eaglemount Wine & Cider. Photo copyright 2013 by Zachary D. Lyons.

Hard ciders from Eaglemount Wine & Cider. Photo copyright 2013 by Zachary D. Lyons.

Eaglemount Wine & Cider will offer a tasting of their fine hard ciders and wines today at your Ballard Farmers Market. They have a large selection of cider and wine varieties, so stop by and try a few to find the one that you enjoy the best, then stock up for the Big Game!

Chioggia radicchio from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Chioggia radicchio from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

One Leaf Farm has begun to harvest the first of its fall crop of radicchio. This is chioggia radicchio, and it has a wonderful, bitter flavor, and when sautéd, it is easily complimented with smoky, salty bacon, some balsamic vinegar, or some nice anchovies and a little grated pecorino in a salad. You might ask, “isn’t chioggia a beet?” Actually, it is a city in the Italian provence on Venice. And they know a thing or two about deliciousness. Now, don’t you feel smarter?

Pink Pearl apples from Jerzy Boyz. Photo copyright 2012 by Zachary D. Lyons.

Pink Pearl apples from Jerzy Boyz. Photo copyright 2012 by Zachary D. Lyons.

Pink Pearl apples from Jerzy Boyz are just one of the many heirloom tree fruits they grow. With their bright pink flesh, these apples are classically used for apple sauce — you know, that old-fashioned apple sauce that is naturally pink in the jar without the use of food coloring! Of course, they make for just good eating, too. Stop by and check out all the varieties of fruit they have that you will find on no other tables in the Market!

Yellow Curry Vegetables from House of the Sun Raw & Vegan Foods. Photo copyright 2013 by Zachary D. Lyons.

Yellow Curry Vegetables from House of the Sun Raw & Vegan Foods. Photo copyright 2013 by Zachary D. Lyons.

House of the Sun Raw & Vegan Cuisine has returned to you Ballard Farmers Market after a brief hiatus. With great offerings like these Yellow Curry Vegetables, kale chipscarrot crackers and more, they can help you outfit your Seahawks tailgate party with great raw and vegan foods made from ingredients sourced from right here at the Market, cuz nothing says, “are you ready for some football” like raw and vegan food!

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.