Posts Tagged ‘hardy kiwis’

For Sunday, October 26th: Order Holiday Turkeys & Hams, Last Call For Kiwis, Fresh Cranberries & Shiso!

October 24, 2014
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.

Okay, this is notturkey. It is a chicken from Growing Things Farm. It is the chicken my family eats for Thanksgiving every year. But if your family must have a beautiful, pasture-raised turkey from right here in King County, Growing Things has you covered there, too. Stop by their stall this week and reserve yours for Thanksgiving, but you need to do it this week! They are selling fast, there is a limited number of them, and most other farms with turkeys are already sold out of them. (And don’t forget to scroll down below this post to see our mid-week post for more delicious info!)

Patty Pan Grill's market-fresh veggie quesadillas were never sexier at Ballard Farmers Market. Copyright Zachary D. Lyons.

Patty Pan Grill’s market-fresh veggie quesadillas were never sexier at Ballard Farmers Market. Copyright Zachary D. Lyons.

Patty Pan Grill is a worker-owned cooperative that is the original farmers market prepared food stand. They have always been community oriented, and they’ve even offered a 50% discount to anyone identifying themselves as unemployed, on the honor system, since the early days of the Great Recession, over five years ago. They already source a huge percentage of their ingredients from our market farmers, but they want to increase that percentage, and to that end, they are trying to raise capital to get equipment to make their own tortillas using Nash’s Organic Produce flour. And that’s where you come in. Patty Pan is asking the community they’ve served for so many years to contribute to their Kickstarter Campaign. Please click over, get informed, then generously support this great project!

Hardy kiwis from Green Water Farm at Ballard Farmers Market. Copyright 2014 by Zachary D. Lyons.

Hardy kiwis from Green Water Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Last call for hardy kiwis from Green Water Farm! Get thee down to your Ballard Farmers Market for these little jewels of the Northwet. They are super sweet and the best kiwis you’ll ever taste. No fuzzy skin to deal with. And they’re easy to eat… a lot of them! About the size of a small grape, the ones with the redder skins are the sweetest. But they are only here for a few short weeks each fall, and this week is their last.

Fresh cranberries from Bloom Creek Farm at Ballard Farmers Market. Copyright 2014 by Zachary D. Lyons.

Fresh cranberries from Bloom Creek Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

As one fall berry season ends, another is in full swing! These are fresh cranberries from Bloom Creek Cranberry Farm in Olympia. Bloom Creek is harvesting hundreds and hundreds of pounds of cranberries right now, and they should be available fresh through Thanksgiving. Make your own cranberry sauce, cranberry relish, cranberry muffins and bread, and more! Beats the heck out of that stuff that comes in cans at the Big Box stores.

Smoked hams for Easter from Skagit River Ranch at Ballard Farmers Market. Copyright 2014 by Zachary D. Lyons.

Smoked hams for Easter from Skagit River Ranch at Ballard Farmers Market. Copyright Zachary D. Lyons.

Not in the mood for turkey this Thanksgiving? More of a ham family? Skagit River Ranch is taking orders now for their spectacular smoked holiday hams, which they will deliver to you here at your Ballard Farmers Market on the Sunday before T-day. These hams are awesome. If you’ve never had one, you owe it to yourself to get one this year, if not for Thanksgiving, at least for the December holiday season. But they will sell out fast, so order yours today! (Skagit is already sold out of turkeys.)

Viking purple potatoes from Olsen Farms at Ballard Farmers Market. Copyright 2014 by Zachary D. Lyons.

Viking purple potatoes from Olsen Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

It’s potato eating season, folks, and our friends from Olsen Farms have a ginormous selection of potato varieties from which to choose in every shape, size and color, and suited to any number of cooking applications. Some are waxy and others more starchy. Some hold up well in soups, stews and boiled dishes, while others just want to be mashed or roasted. These are the beautiful, Ballard-appropriate, Viking purple potatoes. Inside their stunning purple skin is a gorgeous white flesh that is wonderful steamed and then mashed with a really good butter.

Shiso from Children's Garden at Ballard Farmers Market. Copyright 2014 by Zachary D. Lyons.

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

We finish off with this herbaceous shiso from Children’s Garden. This leafy green is favored by many Asian cooks for the way its intense herbal flavor sets off against raw fish, chicken and other dishes. You probably had it at a sushi bar without knowing what it was. It won’t be around much longer, as temps continue to drop, so enjoy it now, as well as the many other lovely herbs at Children’s.

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.

Wednesday, October 8th: Award-Winning Ale, Little Local Kiwis, Aptly Named Pumpkins & Lovely Lamb Sausage!

October 8, 2014
Award-winning Belgian-style ales from Propolis Brewing at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Award-winning Belgian-style ales from Propolis Brewing at your Ballard Farmers Market. Copyright Zachary D. Lyons.

The awards just keep rolling in for Port Townsend’s Propolis Brewing.  Sip Northwest Magazine just named Propolis Brewing’s Spruce Saison the best Belgian-style ale of 2014. Stop by today to sample their current seasonal flavors and experience the award-winning flavor for yourself!

Hardy kiwis from Green Water Farm at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Hardy kiwis from Green Water Farm at your Ballard Farmers Market. Copyright Zachary D. Lyons.

These adorable little guys are hardy kiwis from Green Water Farm. Most folks think of kiwis as coming from the other side of the globe, like New Zealand, but these kiwis have been bred to thrive in our cool, damp Northwest climate. When they develop that nice red hue like on the top one in the photo above, they are incredibly sweet, and the greener ones are quite tart. They will only be around for a few more weeks, so enjoy them while you can!

Winter Luxury pumpkins from One Leaf Farm at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Winter Luxury pumpkins from One Leaf Farm at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Winter Luxury pumpkins from One Leaf Farm are aptly named. Not only do they come with a stunning lacy skin that makes them quite beautifully ornamental while you are waiting to use them, but they have some of the tastiest, smoothest flesh of all pie pumpkins. Give them a try!

Lamb sausage from Glendale Shepherd at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Lamb sausage from Glendale Shepherd at your Ballard Farmers Market. Copyright Zachary D. Lyons.

You know Glendale Shepherd for their amazing fresh sheep yogurt and incredible sheep cheeses. And now, they are offering lamb sausage, too! For sale in bulk packs, they offer their lamb sausage plain, as a lamb garlic sausage, and chorizo lamb sausage. Enjoy!

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 28th: It’s Still Summer, Apparently. And Yet… Hardy Kiwis, Brussels Sprouts & Wreaths Have Arrived!

September 27, 2014
Hardy kiwis from Green Water Farm. Photo courtesy Green Water Farm.

Hardy kiwis from Green Water Farm. Photo courtesy Green Water Farm.

It is hardy kiwi season at your Ballard Farmers Market, folks! Yessir, kiwis do grow around these parts. They are a small variety, about the size of a cherry tomato, and they are awesome! Green Water Farm grows them over in Port Townsend. We missed them here last year, as it was a rough year on the crop. No such problems this year, and they are rolling in earlier than ever! Yeehaw! (Sorry, I’m listening to The Outlaws while I write this.)

Walt models a Brussels sprout tree from Summer Run Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Walt models a Brussels sprout tree from Summer Run Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Speaking of earlier than ever, we have never seen Brussels sprouts in September before.. well, before now! In fact, I took this photo a week ago, meaning this is the earliest we’ve ever seen there here by over three weeks! What up?! Summer Run Farm wins this particular record-breaking crop lottery. So bring on fall! We’re ready!

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.

As of last Monday, we passed back into the dark side of the calendar. Longer nights mean cooler days, and cooler days mean roasting a chicken indoors is bearable again, and in fact, doing so reduces the need to turn on your heat overnight. So why not stop by Growing Things Farm for one of these gorgeous, and stunningly delicious, pasture-raised chickens today? These are the chickens my family eats for Thanksgiving. And just to clarify… “pasture-raised” means they get to run around all over the place outdoors. (Trust me, I’ve seen them.) It does not mean they’ve been treated with heat to sterilize them. That would be “pasteurized,” and that would make for a rather strange chicken.

Farhad from Tall Grass Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Farhad from Tall Grass Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Today is the final day for Farhad of Tall Grass Bakery at your Ballard Farmers Market… at least in his capacity working for them. Farhad is moving on to other projects after about eight years with Tall Grass. He has always been a delight to work with, and we’ll miss seeing him every Sunday. Stop by for a baguetteolive fougasse or loaf of hominy bread, and wish him well! (Note: Tall Grass Bakery ain’t going anywhere. They started with us over in Fremont about 15 years ago, and we’re pretty much joined at the hip now.)

Cherokee purple tomatoes from One Leaf Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Cherokee purple tomatoes from One Leaf Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

What an epic year for tomatoes! I’ve been hearing even the lamest of backyard gardeners saying they’ve been rocking the tomato action in their gardens this year. And no one rocks tomatoes quite like One Leaf Farm. These Cherokee Purple tomatoes, for instance, are outstanding right now. So juicy and perfect, begging for a dash of salt and a spoonful of mayo, or to be celebrated in a nice salad or sandwich.

Italian prunes from Booth Canyon Orchard at Ballard Farmers Market. Copyright Zachary D. Lyons.

Italian prunes from Booth Canyon Orchard at Ballard Farmers Market. Copyright Zachary D. Lyons.

Stina from Booth Canyon Orchard tells me that they have tons of these amazing Italian prunes this year. One of my favorite fruits, they are amazing dried, made into jams, chutneys or sauces, used to accent a nice duck or some pork, or just eaten right off of the stone. They are deeply sweet with a wonderful, thick flesh. And I think I’ll have one right now!

Pepper wreaths and strings from Alvarez Organic Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Pepper wreaths and strings from Alvarez Organic Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

It has been just over a month since my trip to visit Alvarez Organic Farms to see their acres and acres of pepper fields. They have over 400 varieties of peppers now. And they have a group there that has been crafting them into these spectacular pepper wreaths and pepper strings for years. But this year’s are especially beautiful. They will brighten your home for weeks, they make great gifts, and because they are not treated with anything, the peppers are fully edible after they’ve dried out.

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

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

Thank you, Devon, for getting me another great recipe (below) from the kitchens of Nash’s Organic Produce. This week’s feature is cabbage, and they have lovely cabbage right now for you! They still have plenty of sweet corn, too, as well as celery root, spinach and basil, for that last dose of pesto. And they’ll have 3-pound bags of rainbow carrots for the next two weeks at a great value!

Cabbage Roll Casserole

Servings: 6

  • 1 pound ground pork
  • 1/2 cup chopped onion
  • 1 (14 ounce) can tomato sauce
  • 1 head cabbage, chopped
  • 1/2 cup uncooked brown rice
  • 1/2 teaspoon salt
  • 2 cups veggie or chicken broth

Preheat oven to 350 degrees F. In a large skillet, brown pork in oil over medium high heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9 x 13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

Pie pumpkins and blue hubbard winter squash from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Pie pumpkins and blue hubbard winter squash from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

We finish off with some gorgeous gourds from Colinwood Farm. These are blue hubbard winter squash and sugar pie pumpkins. Hubbards make for great soups and stews, are great roasted, and are large enough to feed a small army. And the pumpkins make for great pies, custards and breads. Yes, it is warm and sunny again today, but it is fall, folks. Let’s enjoy it!

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, October 21st: Parsnips, Brussels Sprouts, Heirloom Apples, Hardy Kiwis, Roasted Pumpkin Seeds & More!

October 20, 2012

The Loki fishing on Puget Sound. Photo courtesy Loki Fish.

“Eat Local. Eat Loki.” That’s the slogan for the Loki Fish Company, based at Ballard’s own Fishermen’s Terminal, and a long-time vendor at your Ballard Farmers Market. And it is this time of year that they truly bring the “local” home. That is because Loki just started fishing for Keta salmon on Puget Sound this week, and today, they will offer the first of the year catch fresh at the Market! Fish doesn’t come any more local than this. Above is a photo of the Loki out in the center of Puget Sound, not far from here, last October. Enjoy!

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

Did you know that there are more that 7,500 known varieties of apples? Really. And Washington state, being the largest producer of apples in the U.S., is home to an enormous reservoir of heirloom varieties of apples, helping to preserve many hundreds of these heritage breeds of apples for future generations to enjoy. Right now, many of these stunning apples are available right here at your Ballard Farmers Market, including these Macoun apples from Booth Canyon Orchard. A cross between McIntosh and Jersey Black apples, they have been regarded as one of the finest eating apples in the world.

Golden beets from Gaia’s Natural Goods. Photo copyright 2012 by Zachary D. Lyons.

Gaia’s Natural Goods is very proud of their stunning vegetables, which are actually hitting their prime right now for flavor and nutrition. Gaia’s puts an emphasis on the healthfulness of what they grow on their organic farm up in Snohomish. But you’ll keep going back for the flavor and freshness! Just look at these stunning golden beets they have now. Impressive, even amongst the Ballard Farmers Market family of farmers, eh?

Parsnips from One Leaf Farm. Photo copyright 2012 by Zachary D. Lyons.

It’s parsnip season! Woohoo! These beauties are from One Leaf Farm. I love roasting them in a hot oven with some sweet potatoes or other roots, but they are also great in mashes with celery root and potatoes, or in soups, stews and more. Hey, so it’s dark, cool and wet again. So what. We’ve still got lots of awesome deliciousness coming into your Ballard Farmers Market every week!

Hardy kiwis from Greenwater Farm. Photo copyright 2012 by Zachary D. Lyons.

Hardy kiwis, like these from Greenwater Farm in Port Townsend, are one of the great, though rare, fruits of the Northwest. They are a true kiwi, but a lot smaller than their southern cousins, and frankly, a lot sweeter. They’ve been breed to thrive in our cool, damp climate. They are only going to be around for two or three more weeks, so get some while you can. Trust me, if you miss these, you will spend the entire next year listening to your friends raving about them until October rolls around again. Consider yourself warned!

Brussels sprouts from Summer Run. Photo copyright 2010 by Zachary D. Lyons.

Okay, I do love this time of year, when so many of my favorite foods come into season. Like Brussels sprouts. You heard me. I love to brown some chunked up bacon while sweating some shallots, then tossing in the sprouts halved and sautéing them until bright green and just beginning to become tender. Hit the hot pan with some white wine to deglaze it, which will also finish braising the sprouts, and season with salt and pepper to taste. This recipe is guaranteed to win over the most skeptical eaters. Summer Run Farm wins the Brussels sprouts sweepstakes with the first of the season this year!

Roasted Oxbow pumpkin seeds from Pasteria Lucchese. Photo copyright 2012 by Zachary D. Lyons.

This time of year, Pasteria Lucchese is making a lot of pumpkin ravioli with pumpkins from Oxbow Farm. That means they end up with a lot of pumpkin seeds, too. So, they roast them, simply. They are crunchy, delicious and satisfying, and they give you the ability to enjoy freshly roasted pumpkin seeds without getting your hands all slimy.

Salad mix from Colinwood Farms. Photo copyright 2012 by Zachary D. Lyons.

Sure, nights have gotten cooler around here, but there is still plenty of gorgeous salad mix coming from our local farms to your Ballard Farmers Market, and perhaps no salad mix is lovelier than this spicy salad mix with edible flowers from Colinwood Farms. This is one of those images that causes you to bang into your screen with your finger or your nose, just trying to get at the beautiful deliciousness, isn’t it?

Nash’s Best Carrots from Nash’s Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

These bags are the stuff of legend. 5-pound bags of Nash’s Best Carrots from Nash’s Organic Produce in Sequim. They are sweet and crunchy, make for great juice, additions to salad, or munched on their own, maybe dipped in some hummus. Grab a bag and enjoy!

Red storage onions from The Old Farmer. Photo copyright 2012 by Zachary D. Lyons.

These lovely red storage onions are from The Old Farmer. Perfect, aren’t they? I know, you’re thinking, “but I thought The Old Farmer only sold flowers.” Nope. They grow some veggies, too, and this year’s long, warm, dry summer has resulted in one of the best years for onions in memory — including these beauties!

Spinach gouda puffs from D:Floured. Photo copyright 2012 by Zachary D. Lyons.

Let’s finish this week’s epistle with something irresistible — spinach gouda puffs from D:flloured. What makes them even better is that they are gluten-free, and yet they don’t taste like so many gluten-free products do. These are amazing, and you will love them, whether or not you are avoiding gluten. Trust me. When have I ever lied to you? (Okay, you can’t count April Fool’s Day.)

Finally, another reminder to please 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.