Posts Tagged ‘mushrooms’

Returning Farms, Great Albacore, Devine Tonics and Wine

April 10, 2015

 Alvarez Organic Farms Returns

Organic Asparagus at Ballard Farmers Market

Don Hilario Alvarez holding hot chile peppers at Alvarez Organic Farms last Summer. Copyright Zachary D. Lyons.

Don Hilario Alvarez holding hot chile peppers at Alvarez Organic Farms last Summer. Copyright Zachary D. Lyons.

They’re Back!

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

F/V St Jude's Amazing Albacore

F/V St Jude’s Amazing Albacore

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

Organic asparagus from Alvarez Organic Farms. Copyright by Zachary D, Lyons.

Organic asparagus from Alvarez Organic Farms. Copyright by Zachary D, Lyons.

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

Paul Beverage of Wilridge Winery.  The only winery in the City of Seattle.

Paul Beverage of Wilridge Winery. The only winery in the City of Seattle.

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

Firefly Kitchens

Devine Tonics from Firefly Kitchens. Copyright by Zachary D. Lyons.

Devine Tonics from Firefly Kitchens. Copyright by Zachary D. Lyons.

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.

Firefly Kitchens owners Julie & Richard

Firefly Kitchens owners Julie & Richard

And try the recipe for Carrot Cake with Carrot Cream Icing (link is above).

Sunday, November 9th: Spuds, Sprouts, Crans, Shrooms, Gourds, Souse & Kippers.

November 8, 2014
Cranberries on the bush at Bloom Creek Cranberry Farm. Photo courtesy Bloom Creek.

Cranberries on the bush at Bloom Creek Cranberry Farm. Photo courtesy Bloom Creek.

Looking for fresh, local cranberries? You’ll find them from Bloom Creek Cranberry Farm right here at your Ballard Farmers Market! Picked from these lovely cranberry bushes at the peak of ripeness, they will make for the best cranberry sauce ever this Thanksgiving, or great muffins and breads. And are you still looking for a Thanksgiving turkey direct from a local farm, and you worry they are all already spoken for? Fear not! Growing Things Farm still has some turkeys available for you. Stop by and visit them at the 22nd Ave end of the Market today and reserve yours!

Shiitake mushrooms from Sno-Valley Mushrooms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Shiitake mushrooms from Sno-Valley Mushrooms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Sno-Valley Mushrooms has returned to your Ballard Farmers Market just in time for all of your fall feasts. They grow their wonderful shiitakeoyster and lion’s mane mushrooms in a state-of-the-art facility in Duvall, right here in King County, and they bring them to you when they are perfect. So get  your mushroom on now!

Mountain Rose potatoes from Olsen Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Mountain Rose potatoes from Olsen Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

With all your hearty fall recipes and big holiday feasts, you need potatoes. All kinds of potatoes. Lucky for you, Olsen Farms grows all kinds of potatoes. In fact, they grow a couple dozen varieties of potatoes, from the perfect bakers to the perfect roasters. From the perfect fryers to the perfect mashers. From spuds that hold up in stews to spuds that break down for the perfect soups. Have a particular recipes you wish to make, and wondering what potato is the right choice for it? Just ask them!

Naturally-fermented pickles from Britt's Pickles at Ballard Farmers Market. Copyright Zachary D. Lyons.

Naturally-fermented pickles from Britt’s Pickles at Ballard Farmers Market. Copyright Zachary D. Lyons.

Britt’s Pickles has returned to your Ballard Farmers Market with their naturally barrel-fermented pickles and kimchis. They offer a great selection of flavors, from hot to mild to curried and more! Grab a jar or three for your holiday parties, or to bring with you to someone else’s party.

Sugar Pie pumpkins and delicata squash from Kirsop Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Sugar Pie pumpkins and delicata squash from Kirsop Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Have you met Kirsop Farm yet? Kirsop is the newest farm to join the vendor ranks here at your Ballard Farmers Market. The farm is located in Tumwater, and it was founded back in 1996. It is renowned for producing some of the finest certified organic veggies in Washington. Stop by for some of these yummy Sugar Pie pumpkins and delicata winter squash to warm up your kitchen, your belly and your soul!

Brussels sprouts from Nash's Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Brussels sprouts from Nash’s Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Nash’s Organic Produce is rocking the organic Brussels sprouts now. And this should be an epic year for the Brussels. I can’t wait to get me some today and cook them with some Sea Breeze Farm bacon and One Leaf Farm shallots. Woohoo!

Smoked king salmon from Wilson Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

Smoked king salmon from Wilson Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

And maybe we’re beyond fresh local king salmon season, but we can still enjoy smoked king salmon from Wilson Fish during the cold, dark, wet months. Add it to pasta dishes, salads, soups. Or just enjoy it on its own, or on a slice of Tall Grass Bakery baguette with some fromage blanc from Mt. Townsend Creamery. You will not find better smoked king salmon anywhere!

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, April 14th: More Asparagus, Baby Red Chard, Blue Oyster Mushrooms, Baby Summer Squash, Rhubarb, Green Onions & Sausages!

April 13, 2013
Asparagus from Magana Farms. Photo copyright 2012 by Zachary D. Lyons.

Asparagus from Magana Farms. Photo copyright 2012 by Zachary D. Lyons.

Ignore the thermometer, or you will miss out on all manner of spring deliciousness at your Ballard Farmers Market this week. Like even more asparagus. Yes, Magana Farms rejoins us today for the 2013 season, and they will bring with them plenty of asparagus. And Lyall Farms will also have plenty more asparagus with them today, too!

Baby red chard micro greens from One Leaf Farm. Photo courtesy One Leaf Farm.

Baby red chard micro greens from One Leaf Farm. Photo courtesy One Leaf Farm.

These beautiful, adorable little micro greens are baby red chard sprouts from One Leaf Farm. Thinning time on the farm means stunningly deliciousness, delicate greens for us at your Ballard Farmers Market. Don’t go cooking these lovelies. Use them raw in a salad, or garnish a nice piece of fresh halibut from Wilson Fish with them. Of course, you’ll have to get to One Leaf and Wilson Fish early enough that they each still have these delicacies. Consider yourself warned!

Rhubarb from Oxbow Farm. Photo copyright 2013 by Zachary D. Lyons.

Rhubarb from Oxbow Farm. Photo copyright 2013 by Zachary D. Lyons.

Oxbow Farm, newly returned to your Ballard Farmers Market just last Sunday, is also rocking the springliciousness with cabbagecollard and kale raabspurple sprouting broccoli that is nothing short of jaw-dropping grilled alongside some of the first fresh king salmon of the season from Wilson Fish, and everyone’s favorite Oxbowteer, Alice. But really pleases me is the first rhubarb of spring — something I like to think of as the first fruit of the summer, even though it is a vegetable. Doesn’t your first rhubarb crisp of 2013 sound like a pretty nice dessert for tonight?

Farmer Jessie Hopkins of Colinwood Farms holding baby zucchini with blossoms. Photo copyright 2013 by Zachary D. Lyons.

Farmer Jessie Hopkins of Colinwood Farms holding baby zucchini with blossoms. Photo copyright 2013 by Zachary D. Lyons.

Jessie Hopkins of Colinwood Farms always warms up your Ballard Farmers Market on the coldest, wettest days with his smile, but what really makes him happy are the first baby zucchini of spring. Fresh out of his greenhouses in the heart of Port Townsend, they come with the blossoms still attached. Cook them for a nanosecond, and maybe stuff those blossoms with some fresh chevre from Twin Oaks Creamery for a reach treat.

Blue oyster & shiitake mushrooms from Sno-Valley Mushrooms. Photo copyright 2013 by Zachary D. Lyons.

Blue oyster & shiitake mushrooms from Sno-Valley Mushrooms. Photo copyright 2013 by Zachary D. Lyons.

One must arrive at your Ballard Farmers Market pretty early in the day in order to score some of these beautiful blue oyster mushrooms from Sno-Valley Mushrooms. And while their shiitake mushrooms stick around deeper into the market day, they also almost always sell out. If you haven’t tried these great, locally-cultivated mushrooms from Duvall, you are missing something special. Just don’t dillydally getting here for some!

Green onions from Gaia's Natural Goods. Photo copyright 2013 by Zachary D. Lyons.

Green onions from Gaia’s Natural Goods. Photo copyright 2013 by Zachary D. Lyons.

What up! Yes, another spring favorite as arrived at your Ballard Farmers Market — green onions. No, these are not scallions. That is an entirely different oniony beast. Green onions are simply baby onions, usually produced as the farm — in this case Gaia’s Natural Goods — thins its onion fields in order to let the remaining onions stretch out into the beautiful, bulbous creations we will enjoy later in the summer. So, enjoy these kids while you can, as they will  be teenagers (a.k.a., spring onions), and then mature onions before you know it!

Sausage from Skagit River Ranch. Photo copyright 2012 by Zachary D. Lyons.

Sausage from Skagit River Ranch. Photo copyright 2012 by Zachary D. Lyons.

Did someone say sausage? With so much spring deliciousness to grill right now, from raabs to broccoli to mushrooms to greens to green onions, why not toss on some gorgeous sausages from up yonder in Sedro-Woolley, too? Skagit River Ranch is renowned nationally for its organic ranch and its practices, but we love them locally for the amazing meat and poultry they bring to your Ballard Farmers Market every week. For instance, have you ever tried their sweet Italian sausage (bottom-center, above)? They are so spot-on, they bring tears to the eyes of expat New Yorkers who long of a real sweet Italian sausage like they remember growing up back East. Just leave a package for me today, okay?

Frozen blueberries from Whitehorse Meadows Farm. Photo copyright 2012 by Zachary D. Lyons.

Frozen blueberries from Whitehorse Meadows Farm. Photo copyright 2012 by Zachary D. Lyons.

There is no need to be missing local blueberries with your morning oatmeal this time of year. That’s because Whitehorse Meadows Organic Blueberry Farm has lots of them frozen from last year’s harvest. I just take a handful of them every morning and toss them in the bottom of my bowl, and then I dump my hot oats right over the top of them. Of course, they are also great for blueberry pancakes and muffins, a nice sauce, or whatever else you desire!

Making a breakfast burrito at Los Chilangos. Photo copyright 2013 by Zachary D. Lyons.

Making a breakfast burrito at Los Chilangos. Photo copyright 2013 by Zachary D. Lyons.

Then again, maybe you’d like someone else to cook breakfast for you this morning. How’s about a freshly made breakfast burrito from Los Chilangos, then? Los Chilangos is our newest vendor at your Ballard Farmers Market, and they are making their breakfast burritos using fresh eggs from Stokesberry Sustainable Farm, and potatoes and pork (in their homemade chorizo) from Olsen Farms! Their fish tacos feature fresh fish from Wilson Fish, and their are working into their menu many more ingredients from Ballard Farmers Market farmers, fishers and ranchers. I dare you to show me another taco stand, truck or shop in town that can say that!

Phocas Farms succulents nestled in a Daily Bird Pottery planter. Photo copyright 2013 by Zachary D. Lyons.

Phocas Farms succulents nestled in a Daily Bird Pottery planter. Photo copyright 2013 by Zachary D. Lyons.

We finish this week’s installment of all things delicious and wonderful at your Ballard Farmers Market with a little bit of the wonderful, and perhaps delicious… in its beauty! This lovely table top planter from Daily Bird Pottery is perfect on your back deck filled will adorable and colorful succulents from our own Phocas Farms! What a simple idea, eh? Stop by to see Darby at Daily Bird for the planter, and then head on down to see Jimmy at Phocas for some chicks to fill it!

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.

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, February 17th: Goat Milk & Cheese, Daikon Green, Chickweed and Other Signs of Spring!

February 17, 2013
Goat milk feta from Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

Goat milk feta from Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

Okay, I know this is not a photo of goat milk from Twin Oaks Creamery, but they will have some today in quart bottles. It’s just that I haven’t seen it myself yet, so I lack a photo to share with you. Besides. this fresh goat feta is worthy of celebration in and of itself. It is really good — sweet, not too salty, but with that perfect, simple tang and crumble to compliment your salads.

Nash's Red Russian Kale from Nash's Organic Produce. Photo copyright 2011 by Zachary D. Lyons.

Nash’s Red Russian Kale from Nash’s Organic Produce. Photo copyright 2011 by Zachary D. Lyons.

Hey kids! It’s Nash’s Red Russian Kale from Nash’s Organic Produce! It is lovely this time of year, all sweetened up from long, cold winter nights. And it is their own kale, foh realz! But the really cool word from those crazy cats at Nash’s is that they’ll have daikon radish greens today at your Ballard Farmers Market. Seriously. Come check ’em out.

Shiitake mushrooms from Sno-Valley Mushrooms. Photo copyright 2013 by Zachary D. Lyons.

Shiitake mushrooms from Sno-Valley Mushrooms. Photo copyright 2013 by Zachary D. Lyons.

You know, we’ve been through what seems like an endless marathon of holidaze, starting way back on Thanks for the Land Day, and continuing through this week — the grand-daddy of all holiday weeks, for its sheer number of them: Chinese New Year, Fat Tuesday, Valentine’s Day, International Asteroid Day (no longer celebrated in the Ural Mountains of Russian, however), and ending tomorrow with Presidents Day, cuz everyone knows that the best presidents were aquarians! But after tomorrow, we get a bit of a break, until St. Paddy’s Day. Finally, we can get some work done, some sleep, and we can find more time to eat these incredible shiitake mushrooms from Sno-Valley Mushrooms in Duvall.

Chickweed from Stoney Plains Organic Farm. Photo copyright 2013 by Zachary D. Lyons.

Chickweed from Stoney Plains Organic Farm. Photo copyright 2013 by Zachary D. Lyons.

Okay, I feel like I am laying down a bit of a gauntlet for Terry Meyer from Stoney Plains Organic Farm with this one. Or maybe the challenge is one to you. See, Terry gets up at 4 a.m. every Sunday morning (that’s only an hour after I’ll actually post this week’s epistle), and he actually reads my words of, err, wisdom, or at least he looks at the pretty pictures, to see which of his products I’ve featured, and then he makes sure he brings more of that item. Apparently, I’ve so bamboozled him into believing that you really are paying attention to this stuff that he thinks you are actually going to march directly to his stand before doing anything else and load up on whatever it is that I have featured. And truth be told, that tends to happen more often than not. So, here’s what you absolutely must have this week from Stoney Plains — chickweed. As it is a winter cover crop, it is only available this time of year, and it makes for a lovely simple salad, dressed with a nice olive oil, a little lemon juice, and some of that aforementioned goat feta. See, this is actually a culinary chickweed, not the stuff that grows in your backyard. At a time of year during which fresh greens are scarce, why not give these a try, eh? Besides, you’ll help me keep Terry thinking that these blog posts have great, magical powers!

Brian enjoy a fresh soda from Soda Jerk Sodas, as well as his new paper hat! Photo copyright 2013 by Zachary D. Lyons.

Brian enjoy a fresh soda from Soda Jerk Sodas, as well as his new paper hat! Photo copyright 2013 by Zachary D. Lyons.

Have you met Ballard Farmers Market’s very own jerk? Soda jerk, that is. Cory Clark is the jerk behind Soda Jerk Sodas, and he makes fresh sodas will local flavors right here at your Ballard Farmers Market. Okay, just so you don’t think I’m jerking you around, this guy in the photo is a not Cory. He’s Brian. And mind you, I don’t know Brian well enough to be able to confidently pass judgement on whether or not he is a jerk, but he certainly does seem to enjoy the fresh sodas he gets from Cory. And he looks quite sharp in his very own, old-fashioned Soda Jerk paper hat, doesn’t he?

Carnival squash from Colinwood Farms. Photo copyright 2012 by Zachary D. Lyons.

Carnival squash from Colinwood Farms. Photo copyright 2012 by Zachary D. Lyons.

It is getting pretty near that end of winter squash season, but Colinwood Farms still has some left for you. Like this yummy carnival winter squash. I love halving these, seeding them, slathering them with olive oil, then laying them face down in a glass baking dish and roasting them until tender at 375 degrees. Their texture is wonderful, their flesh is so sweet, and you can even eat the skin!

Bosc pears from Collins Family Orchards. Photo copyright 2012 by Zachary D. Lyons.

Bosc pears from Collins Family Orchards. Photo copyright 2012 by Zachary D. Lyons.

Pears are beginning to dwindle a bit, too, but we’ve still got some in your Ballard Farmers Market. Like these lovely bosc pears from Collins Family Orchards. They are a great eating pear. Soft and sweet and delicious — great for the kids’ lunch box. Collins also still has some great apples for you, too!

Spinach-gouda puffs from d:floured. Photo copyright 2012 by Zachary D. Lyons.

Spinach-gouda puffs from d:floured. Photo copyright 2012 by Zachary D. Lyons.

Honestly, I have no idea if d:floured gluten-free bakery will have these spinach-gouda puffs today, though I could swear I saw something puff-like being constructed in the kitchen on Friday when I stopped by. But if you are looking for gluten-free deliciousness, be it sweet or savory, a stop by d:floured at your Ballard Farmers Market is in order. And frankly, even if you are not looking for stuff that is gluten-free, you will still love this stuff. I worked an event Saturday night with a particularly high percentage of people on gluten-free diets, and we arranged to satisfy their sweet tooth with some of d:floured’s brownies. I don’t think I’ve ever seen a plate of brownies disappear so fast, and I grew up in the 70s! (Just sayin’.) Heck, I’m not even sure the gluten-free crowd got any of them! These may not be “special brownies,” but they certainly are special brownies.

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.

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.


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