Posts Tagged ‘lamb’

Sunday, December 12: Pork Bellies, Paprika, Lamb Skins, Smoked White King Salmon, All The Kale You Can Eat (for a price), Great Holiday Gifts & Miner’s Lettuce (really)!!!

December 11, 2010

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.

See how good looking you can be when you eat nothing but the bounty found at your Ballard Farmers Market? Actually, Eiko (left), Nicole & George Vojkovich of Skagit River Ranch are in large part responsible for keeping us all healthy and good looking around here with all of their pasture-finished, certified organic beef, pork, chicken, eggs, and for my money, the best sweet Italian sausage around these parts. Are you looking for a special holiday roast? Click through to their website (or ask them at the Market) to see how to call them to pre-order your whole beef tenderloins, prime rib roasts, boneless hams and pork bellies now, and they’ll deliver them to you at the Market on December 19th.

Spicy and delicious paprikas from Some Like It Hott! Photo copyright 2010 by Zachary D. Lyons.

Welcome back, Some Like It Hott! Just in time to put some kick into your holidays. Charlie Bodony got his itch for all things paprika from his Transylvanian ancestors, and now he raises, dries, smokes and grinds his own paprikas, in the style of his elders, in Port Townsend. His paprikas range from mild to atomic, with a wide variety of flavors and colors. And don’t be intimidated by those small bottles. A little goes a long way. Oh, and ask if he’s got any of his homemade liquid smoke. He makes it from the condensation created when he alder smokes his chili peppers.

Fresh, tasty miner's lettuce from Full Circle Farm. Photo copyright 2010 by Zachary D. Lyons.

I suppose that, given how screwed up the growing seasons have been this year, we should not be surprised by the appearance of miner’s lettuce from Full Circle Farm in December, instead of February. Miner’s lettuce is native to these parts, and it got its name when miners foraged it for food back in the late 1800s. Still widely found growing wild all over Western Washington in the late winter and early spring, it is now also cultivated by many local farmers. It’s leaves have a spinachy toothsomeness to them, though the flavor is very mild, and it takes well to a simple dressing of olive oil and lemon juice with some pinenuts or sprinkled over a pizza or gratin raw after they’re done cooking.

Fun hair barrettes from Solstice Designs. Photo copyright 2010 by Zachary D. Lyons.

Solstice Designs has all manner of lovely items to pretty up  yourself, or that special someone, this holiday season. (Not that you need any prettying up, mind you.) You’ll find fun and inspired earrings, pendants, necklaces, and more, including these great barrettes that’ll have all your friends asking, “where did you get that?”

Gift sampler 3-packs of canned tuna from Fishing Vessel St. Tuna. Photo copyright 2010 by Zachary D. Lyons.

For the person who thinks they have everything, how about a gift 3-pack of canned tuna from Fishing Vessel St. Jude? They get three of St. Jude’s most popular versions of their canned tuna in a handy steel can, complete with colorful, decorative and informative label. And the tuna contained therein is, frankly, the best canned tuna they will find anywhere. Plus, it’s low mercury and high in omega fatty acids. Just don’t drain off the liquid. They don’t add water. That liquid is the delicious and nutritious fats from the tuna itself!

Sheep skins from Olsen Farms. Photo copyright 2010 by Zachary D. Lyons.

Olsen Farms has lotsa potatoes, beef, pork, lamb, bacon, sausage, ham, and right now, a limited number of sheep skins. These gorgeous sheep skins are soft, warm, and make for a cozy Hollywood moment with someone special in front of a crackling fireplace with a bottle of red wine from Sea Breeze or Lopez Island. And never fear, they are also washable, for when you ruin the moment by spilling that red wine on it. They’ve got about a dozen going for $120 each, and they go fast every year, so get yours early!

Dried fava beans from Stoney Plains. Photo copyright 2010 by Zachary D. Lyons.

Stoney Plains had a rockin’ year for fava beans, and lucky for us, they dried some of them. Talk about the ultimate year-round farm. Greens and beans all winter long! So enjoy this new addition to the dried bean lineup at your Ballard Farmers Market, and enjoy your fava beans all winter long.

Adam Lewis, from House Of The Sun raw & vegan foods, stands behind lots of Nash's kale. Photo copyright 2010 by Zachary D. Lyons.

From the category of “a picture speaks a thousand words” comes this photo of Adam from House Of The Sun raw and vegan foods holding up their deliciously famous kale chips while he stands behind a huge pile of Nash’s kale that he will use to make more kale chips. It is one thing to be a local food processor who makes a great product. It is another to be one who makes that great product from local ingredients!

Red storage onions from Anselmo's. Photo copyright 2010 by Zachary D. Lyons.

Anselmo’s, your Ballard Farmers Market’s founding farmer, is always a great source for all things onions, shallots and garlic. Just take a gander at these beautiful red storage onions, for instance. Just think of the Christmas morning bagels and lox with a slice of one of these lovelies!

Goat milk soap from Harmony's Way. Photo copyright 2010 by Zachary D. Lyons.

Is your skin sensitive to many soaps? Are you looking for something milder? How about goat milk soap from Harmony’s Way in Chimicum? They raise and milk their own goats to make this wonderful soap, and they offer it in a variety of shapes, sizes, scents and designs. And while maybe a lot of the girlier looking and smelling bars won’t appeal to us manly men, these new standard-sized rectangular bars (above) with rugged, manly aromas will suit us just fine, so we can still look tough, even while pampering our delicate skin.

Smoked whole sides of white king salmon from Wilson Fish. Photo copyright 2010 by Zachary D. Lyons.

Are you entertaining an uppity bunch this holiday season — you know, the kind that will only accept the best nibbles laid out in front of them? Then pickup a side of smoked white king salmon from Wilson Fish. White salmon is the oiliest, most moist of all salmon, and when smoked, it is beyond divine. Lay one of these suckers out with your holiday spread, then scoff at your friends’ tables when you go to their parties!

Milk, cream and butter from Golden Glen Creamery. Photo copyright 2010 by Zachary D. Lyons.

You will be spending a lot of time in the kitchen over the next few weeks preparing all sorts of delicious recipes that call for butter, cream and milk. Lucky for you, Golden Glen Creamery has you covered. Bottled in refillable glass bottles for superior flavor and a kindness to the environment, their milk and cream has few rivals, and their farmstead butter is the only farmstead butter made in Washington. But cream supplies are limited, so get there early!

There is much more waiting for you at your Ballard Farmers Market today. Just check the What’s Fresh Now! listings in the upper right-hand corner of this page for a more complete accounting of what is in season right now. But please note that due to our recent cold weather, some crops may not be available as anticipated.

Sunday, December 5th: Your Destination For The Best Local Food & Handcrafted Gifts For The Holiday Season!

December 5, 2010

A beautiful holiday wreath from Alm Hill Gardens. Photo copyright 2010 by Zachary D. Lyons.

Oh, yeah, it’s December folks. Thanksgiving and the Apple Cup are behind us; we’re in the middle of Chanukah; and WordPress has turned the snow on. Woohoo! And your Ballard Farmers Market is your destination for the finest foods and the most unique gifts produced locally by folks that may even be your neighbors. So while you celebrate with family and friends during this holiday season, make the occasion extra special with all local goodies. Investing in quality goods produced locally — goods that have soul — you end of giving a gift that will keep on giving, because your gift will be one-of-a-kind, your dinner will taste of the lands that surround us, and the money you spend will continue to circulate throughout our local community, helping to create sustainable, living-wage jobs.

Let’s start out with the decking of your halls, eh? These handmade wreathes from Alm Hill are beautiful and fragrant and made with love.

Christmas cactus from Red Barn Farm. Photo copyright 2010 by Zachary D. Lyons.

You could barely make out the little buds on these Christmas cacti from Red Barn Farm when I took this photo before Thanksgiving, but they will be bursting with gorgeous blooms in time for Christmas.

Ascents Candles. Photo copyright 2010 by Zachary D. Lyons.

Ascents Candles makes their candles from natural palm oils and scents them with a wonderful variety of essential oils. The result is beautiful candles that burn much longer than most, while bathing your home in soothing aromas instead of filling it with toxic fumes. Looking for something clean-burning for your dinner table that won’t interfere with the flavors of your food? They have a great selection of unscented candles, too.

Wild cranberries from Foraged & Found Edibles. Photo copyright 2010 by Zachary D. Lyons.

Speaking of that holiday table, how about making your very own fresh cranberry sauce with some of these fresh wild cranberries from Foraged & Found Edibles? I mean, you shop at Ballard Farmers Market. You can’t tell me you still eat cranberry sauces out of a can!

Sweetwater Fireweed Honey from Tahuya River Apiaries. Photo copyright 2010 by Zachary D. Lyons.

This very special, and very limited, Sweetwater Fireweed Honey from Tahuya River Apiaries will sweeten that cup of tea, or perhaps something with a little more kick, and it is great drizzled over, well, everything. Plus, these lovely little jars make great stocking stuffers. But get it will you can. The supply is limited.

Handmade truffles from Hot Cakes. Photo copyright 2010 by Zachary D. Lyons.

I look at these handmade truffles from Hot Cakes, and I cannot help but thing of the film, Amadeus, and all the various opulent royal parties with decadent Viennese confections. Why not treat yourself and your guests like royalty this holiday season and lay out a nice plate of these beauties?

Smoked sockeye from Loki Fish. Photo copyright 2010 by Zachary D. Lyons.

Opulence? Add a side of smoked sockeye salmon from Loki Fish to that table. Nuff said, really.

Caramel apples from Jonboy Caramels. Photo copyright 2010 by Zachary D. Lyons.

Here’s a treat just for you… and maybe the kids, too. Nah, eat it yourself! Caramel apples from Jonboy Caramels. They beg the obvious question: why didn’t they start doing this months ago?!?

Lamb parts from Sea Breeze Farm. Photo copyright 2010 by Zachary D. Lyons.

Parts is parts. What film is that from? Well, in any case, while these lambs’ kidneys, hearts, livers and tongues from Sea Breeze Farm may not exactly fit into everyone’s holiday meal plan, you can make all manner of deliciousness with them. And they serve to remind us that there is still plenty of just plain good food to be had at your Ballard Farmers Market, regardless of any holiday feasts. Besides meat, seafood and poultry, we’ve still got lots of fruits and veggies, milk and cheese, breads, pies and pastries, spices, sauces and rubs, and so much more.

Sculpted dancing woman surrounded by jewelry by Michael Marron. Photo copyright 2010 by Zachary D. Lyons.

Michael Marron is an artist. A Ballard artist. He works with silver, and he makes the most spectacular earrings, rings, pendants and other jewelry from it, as well as some gorgeous sculptures, like this little dancing woman. You won’t find this in a mall! Stop by Mike’s booth and be blown away by his work. Get your gift on at your Ballard Farmers Market.

Clipboards from Bruce Launer. Photo copyright 2010 by Zachary D. Lyons.

Have you ever seen such beautiful clipboards? These are handcrafted by Bruce Launer. And while I am guessing you were not thinking of which special someone in your life could use a nice clipboard, I am guessing you know a person or six that could use a spectacular cutting board. I mean, let’s face it. I could have shown you Bruce’s magnificent cutting boards — I do have the photos — but I wanted to make a point. If Bruce can take the lowly clipboard and elevate it to a fine art form, imagine what he does with his other fine woodworking?!

An owl hat from This, Hat, and the Other. Photo copyright 2010 by Zachary D. Lyons.

I hope you are already picturing your little one, or someone else’s, wandering around with one of these adorable caps from This, Hat, and the Other on their noggins. Jessilee Marander hand knits this cute little hats that come in all manner of inspired and fun designs, from bees to strawberries. Honestly, they kinda make me wish my head was smaller.

Earrings from Christine Groutier. Photo copyright 2010 by Zachary D. Lyons.

Christine Groutier makes all sorts of styles and colors of earrings, necklaces, bracelets and other jewelry. Indeed, she is nothing short of prolific. And that means you are certain to find a unique little something from her that is just perfect for someone you love, even if that someone is yourself!

There is much more waiting for you at your Ballard Farmers Market today. Just check the What’s Fresh Now! listings in the upper right-hand corner of this page for a more complete accounting of what is in season right now. But please note that due to our recent cold weather, some crops may not be available as anticipated.

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, June 27th: Apricots, Summer Squash, Pea Shoots, Tomatoes, Plus Q & A With Olsen Farms’ Butchers!

June 27, 2010

Gorgeous apricots from Pipitone Farm. Photo copyright 2009 by Zachary D. Lyons.

It’s apricot season! Pipitone Farms has their wonderful, organic apricots back at your Ballard Farmers Market today. They just began this year’s harvest on Monday. Come get the first cots of the season. Lyall Farms has new crop apricots today, too. And there are ever more cherries arriving at the Market each week. Among this week’s varieties, you will find Chelan, Tieton, Rainier, Bing and Super Bing cherries, and we welcome the return of Martin Family Orchards this week for another season.

Just thinking about all this delicious stone fruit reminds me of one of the many reasons why Ballard Farmers Market is my favorite farmers market. Is it yours? Then say so! Vote for Ballard Farmers Market now in American Farmland Trust’s America’s Favorite Farmers Markets contest. Just click the link, type “Ballard” in the search field and vote. Please tell your friends and neighbors, too!

Several varieties of summer squash from Alvarez Organic Farms. Photo copyright 2009 by Zachary D. Lyons.

Amazing what a little (finally) heat in Eastern Washington will do. In just a week, Alvarez Organic Farms went from having no summer squash to having six different varieties of it. And before this summer is over, they will have upwards of 10 varieties. This week, they have Italian, Lebanese, yellow, 8-Ball, and green zucchini and crookneck squash. They also have a limited supply of squash blossoms, ready to stuff with some goat cheese from Port Madison, bread with some flour from Nash’s and milk from Golden Glen, and fry. Yum!

Field pea shoots from Nash's Organic Produce. Photo copyright 2010 by Zachary D. Lyons.

Nash’s is rockin’ the pea shoots right now. These are the shoots of the field peas they will harvest and dry later in the year. I think one of my favorite things about these, besides how delicious they are, is that field peas are used mostly by farmers as a nitrogen-fixing cover crop. Yet Nash’s recognizes that they are a perfectly wonderful food crop, too. In fact, if you count the shoots and the dried peas, they are two wonderful food crops! Nash’s also has some great organic strawberries, pastry flour (for making a base for those strawberries, I suspect), and horse radish (not to be combined with the strawberries, but I bet you could find lots of great savory uses for it).

Rack of lamb, saddle of lamb and standing beef rib roasts from Olsen Farms. Photo copyright 2010 by Zachary D. Lyons.

Do you ever look at all the beautiful cuts of meat farms like Olsen Farms bring to Market and wonder things like what part of the animal a cut is from, how it got its name, the best methods for cooking it, etc.? Well, the butchers from Smokey Ridge Meats — that’s Olsen Farms’ butcher shop — will be at your Ballard Farmers Market today to answer your questions. Come see if you can stump the butchers, or just settle that long-standing bet you have with Cousin Jimmy as to the origins of the term, “Boston Butt” used for pork shoulder roasts.

Striped German tomatoes from Billy's. Photo copyright 2009 by Zachary D. Lyons.

Billy’s has all sorts of heirloom tomatoes already, including these Striped German tomatoes (above), Big Beef, Paul Robeson, brandywine, Japanese Truffle, vintage wine, and yellow brandywine. Just think of the sauces, salsas, salads, soups and sandwiches you will make out of these babies.

Cauliflower from Summer Run. Photo copyright 2009 by Zachary D. Lyons.

Summer Run grows spectacular heads of lettuce, gorgeous chard and collard greens, beautiful broccoli, and this incredible cauliflower. This cauliflower is so wonderful, Chef Dustin Ronspies of Art Of The Table could not help but wax poetic about it during his cooking demonstration at Wallingford Farmers Market this past Wednesday.

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.