Alvarez Organic Farms Returns
Organic Asparagus at Ballard Farmers Market
The Alvarez Organic Farm crew will be at Ballard Farmers Market this Sunday with their asparagus, dried peppers, red onions, beans, and shallots.
F/V St. Jude at
Ballard Farmers Market April 12
Joe and Joyce Malley, the owners of Fishing Vessel St. Jude are dedicated to bringing you the right albacore. And right is
- low in mercury,
- high in omega 3 oils, and
- caught in a sustainable manner.
They base their business on troll caught albacore and constantly test their catch to assure the product they bring to you is the healthiest and best ecological choice for the finest you can eat.
This albacore tuna, whether flash frozen, smoked, or canned has received the stamps of approval by Seafood Watch, Dolphin Safe and New Pacific Albacore.
Market Master’s Recipe- for a Simple Dinner
Roasted Tuna, Asparagus & Morel
1 large bunch of asparagus,washed and trimmed
2 ounces morel mushrooms, sliced in bite-sized pieces
1 small red onion, sliced
1 can of F/V St. Jude albacore, seasoned or use Natural in Oil
Extra Virgin Olive Oil, ¾ tsp Salt, and pepper to taste
Now for preparation: Set Oven to 425 degrees. Line a large, rimmed baking sheet with foil. Use 2 if you need it. In a large bowl, toss all ingredients until vegetables are coated with oil. Add EVOO if needed. Spread evenly on baking sheet and roast 20 to 25 minutes stirring once until vegetables are slightly charred and tender. NOTE: If you want a dinner fit for a grand banquet, use one of the albacore filets or steaks that Joyce brings frozen from the F/V St. Jude latest catch, instead of their canned products . It thaws in a very short time, slices into 1/2 inch pieces easily, and should not be cooked very long. So wait until after you stir the veggies then add the slices to the pan & sear until just before they turn from pink to white. Serve with soy sauce and wasabi on the table, or not, as you please.
Servings are less than 150 calories per serving and HUGE in taste.
A dessert designed by Linda Harkness, the Firefly Kitchen manager, would be absolutely perfect for the end of a lovely albacore, asparagus and morel dinner. Carrot Bars with Carrot Cream Frosting.
Now for the Wines
A Pioneer in Washington’s Wine Industry
Paul Beveridge, and his wife, Lysle Wilhelmi, are the owners of Wilridge Winery. (Yes, that is his name). They also own their own vineyard on Naches Heights, near Yakima, where the vines are tended organically and biodynamically.
Paul and Lysle opened a European-style bistro in the early 1990’s, in a house on 34th Ave, in the Madrona district. The restaurant was on the 2nd floor and their winery was in the cellar. It was the city of Seattle’s 1st winery. After the restaurant was closed because of laws that were established to prohibit ‘bathtub’ gin being sold in a retail outlet, including restaurants, the couple decided to close the Bistro. Paul and Lysle were pioneers again by working to get that law changed, with help from the Washington Wine Institute.
Paul also contributed significant time and efforts that led to the legislation that allows wine and beer from Washington producers to be sold at farmers markets.
And, if that isn’t enough pioneering, they have also been among the first wineries, let along retailers, to offer their fine wines in refillable bottles.
Stop by to talk to their representative, and have a taste to decide what vintage or blend you want. You will be proud to be supporting ethically and sustainably grown fine wines from Washington State
Located in Ballard, Julie O’Brien is brewing up fermented produce, much of which is sourced directly from our local farms, and is available right here at the Ballard Farmers Market.
During this work, they develop a tonic they call Divine Brine. Bring your own jar and she’ll fill it up for you with some of this healthy probiotic tonic. This is not only a super-healthy food for your digestive system, it is a culinary treat for your whole body.
A winner of America’s Good Food Award for each of the past 4 years, stop by Firefly Kitchens to taste. They also encourage you to bring your own jar for a fill-up of their Devine Brine.
And try the recipe for Carrot Cake with Carrot Cream Icing (link is above).