Posts Tagged ‘pastries’

Sunday, December 28th: Happy New Year! 2015 – Can You Believe It?!?

December 27, 2014
Bottle-fermented hard ciders from Finnriver Farm & Cidery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Bottle-fermented hard ciders from Finnriver Farm & Cidery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Nothing says, “It’s time to par-tay!” like the prospect of new calendars! Am I right, people? This coming Wednesday night, we’re going to eat expensive, rich foods, drink irresponsibly, watch stuff get blown up and kiss perfect strangers in the strangest of all our annual celebrations — the celebration of new calendars. Woohoo! And we’ll need a cork to pop at midnight, folks. I suggest a bottle or three of this bottle-fermented hard cider from Finnriver Farm & Cidery. Its natural effervescence will tickle your nose and please your palate!

Chicken (top) and duck eggs from Stokesberry Sustainable Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Chicken (top) and duck eggs from Stokesberry Sustainable Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Then, on Thursday, after we’ve hung our shiny new calendars in our favorite calendar spot, we will dig out our favorite stretchy clothes, make a huge breakfast, and spend the rest of the day sitting around, watching football, dog shows or Rick Steves marathons on TV, or maybe going for a nice walk, while we make grand pronouncements of resolutions for the new calendar year. We can’t help you with your list of resolutions (beyond your commitment to eating more local food!), but we can help you with that big breakfast! For that, stop by Stokesberry Sustainable Farm for some of their eggs. These are the eggs that the Seahawks eat, and they’ll have lots of them today!

Whole smoked side of King salmon from Wilson Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

Whole smoked side of King salmon from Wilson Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

But back to that New Year’s Eve party. Your Ballard Farmers Market has everything you’ll need for it. And if we don’t have it, you don’t need it! Like how about whole sides of smoked local king salmon from Wilson Fish? This is the smoked salmon of my dreams! And it’ll make your party the best ever.

Growlers and growler coolers from Soda Jerk Fresh Soda at Ballard Farmers Market. Copyright Zachary D. Lyons.

Growlers and growler coolers from Soda Jerk Fresh Soda at Ballard Farmers Market. Copyright Zachary D. Lyons.

Soda Jerk Sodas’s fresh sodas will keep your teetotallers and designated drivers happy, and their syrups and sodas make for great mixers for the rest of your guests!

Seastack cheese from Mt Townsend Creamery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Seastack cheese from Mt Townsend Creamery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Some nice Seastack cheese from Mt. Townsend Creamery will suit your guests just fine, either on its own or on a nice cracker or a slice of crusty bread.

Keta Ikura from Loki Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

Keta Ikura from Loki Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

And try a nice dollop of ikura from Loki Fish on top of your Seastack, or as a delicious, salty accent to any number of apps and dishes. Loki makes their ikura from the eggs of local keta salmon, and they are delish!

Nut Crunch from Pete's Perfect Toffee at Ballard Farmers Market. Copyright Zachary D. Lyons.

Nut Crunch from Pete’s Perfect Toffee at Ballard Farmers Market. Copyright Zachary D. Lyons.

And don’t forget to indulge that sweet tooth one more time before those resolutions kick in with some of this nut crunch from Pete’s Perfect Toffee! Or some of their fudge, brittle or other great toffees.

Beef rib chop from Sea Breeze Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Beef rib chop from Sea Breeze Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Before you head to that late night party, treat yourself and your sweetie to one of these Flintstones-sized beef rib chops from Sea Breeze Farm. Or maybe some nice duck breasts. And grab some of their awesome pates and sausages for your party, too!

Cannoli cream puffs from Little Prague European Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Cannoli cream puffs from Little Prague European Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Finish off your pre-party dinner with some sweets for the sweet in the form of these cannoli cream puffs from Little Prague European Bakery.

Fresh kombucha from CommuniTea at Ballard Farmers Market. Copyright Zachary D. Lyons.

Fresh kombucha from CommuniTea at Ballard Farmers Market. Copyright Zachary D. Lyons.

But come New Year’s Day, let the recovery begin! Start with a bottle or two of our local kombucha from CommuniTea Kombucha. It will give you a boost of energy, fill your belly with lots of friendly little critters, and it just plain tastes great, too!

Sheep's milk yogurt from Glendale Shepherd. Photo courtesy Glendale Shepherd.

Sheep’s milk yogurt from Glendale Shepherd. Photo courtesy Glendale Shepherd.

Some lovely sheep’s milk yogurt from Glendale Shepherd will also make your body happy in the new year. It is a nice dose of healthy protein full of live cultures that will get the pipes moving again!

Kraut and kimchi brine from Britt's Pickles at Ballard Farmers Market. Copyright Zachary D. Lyons.

Kraut and kimchi brine from Britt’s Pickles at Ballard Farmers Market. Copyright Zachary D. Lyons.

And a shot a day of one of these delicious kimchi and sauerkraut brines from Britt’s Pickles is just what the doctor ordered. See, when their krauts and kimchis are finished fermenting, and they pull them out of their crocks to pack them in jars for sale, the bottom of the crocks are full of the juices produced by the fermentation process, complete with all the flavors of the finished products. Plus, these brines are full of lots of living beneficial bacteria that will cure what ails you!

Paglia e Fieno fettuccine from Pasteria Lucchese. at Ballard Farmers Market. Copyright Zachary D. Lyons.

Paglia e Fieno fettuccine from Pasteria Lucchese. at Ballard Farmers Market. Copyright Zachary D. Lyons.

Don’t forget the long life noodles for a healthy new year! For that, we recommend fresh pasta from Pasteria Lucchese, like this fettuccine, some of their pappardelle or some tagliatelle.

Braising mix from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Braising mix from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

And then there is roughage. We’ve spent the last month eating simple carbs and protein. Reintroducing ourselves to leafy greens will be an excellent career move! Stop by Colinwood Farm for a couple bags of their great braising mix! You’ll thank me later.

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, August 17th: Raspberries Are Back, Bag-O-Fish Returns, Funky Eggplant, Perfect Potatoes & More!

August 16, 2014
Wilson Fish's Washington-coastal coho salmon. Copyright Zachary D. Lyons.

Wilson Fish’s Washington-coastal coho salmon. Copyright Zachary D. Lyons.

Hey kids! Bag O’ Fish returns today to your Ballard Farmers Market! Yes, this is the annual celebration of the Washington coastal Coho salmon fishery from Wilson Fish. Coho season on the coast is short, and Wilson catches them, cleans them, bags them, and offers them to you at a great price for a late summer feast!

Organic raspberries from Gaia's Harmony Farm. Copyright Zachary D. Lyons.

Organic raspberries from Gaia’s Harmony Farm. Copyright Zachary D. Lyons.

Organic raspberries are back today at your Ballard Farmers Market! After a brief hiatus, during which I’m guessing  they were catching their breath during this prolific year of berry production, the raspberry canes at Gaia’s Harmony Farm are once again bearing fruit for us to enjoy. Woohoo!!!

Purple Rain eggplant from Alvarez Organic Farms. Copyright Zachary D. Lyons.

Purple Rain eggplant from Alvarez Organic Farms. Copyright Zachary D. Lyons.

These princely beings are know as Purple Rain eggplant. They are just one of over a dozen varieties of eggplant grown by Alvarez Organic Farms. Eggplant comes in many shapes, sizes and colors, and more importantly, many textures, flavors and levels of bitterness which affects how you need to prepare them. These puppies do well being sliced ahead of time and then salted and allowed to sit for a bit to neutralize its bitterness and drawn out moisture. If you are cooking it in small pieces, the process time is reduced, of course.

Ginger Gold apples from Collins Family Orchards. Copyright Zachary D. Lyons.

Ginger Gold apples from Collins Family Orchards. Copyright Zachary D. Lyons.

Collins Family Orchards is rocking the Ginger Gold apples today at your Ballard Farmers Market. Ginger Golds are among the first apples we see each year here, and they are crisp, a bit tart, and make for fine apples crisps or just right off the core.

Sweet Snax carrots from One Leaf Farm. Copyright Zachary D. Lyons.

Sweet Snax carrots from One Leaf Farm. Copyright Zachary D. Lyons.

Meet Sweet Snax carrots from One Leaf Farm. Beautiful, aren’t they? They are sweet and crunchy and delicious. These are just the babies, as they are thinning their fields to allow the rest to grow even longer and bigger.

Flavor Heart pluots from Tiny's Organic. Copyright Zachary D. Lyons.

Flavor Heart pluots from Tiny’s Organic. Copyright Zachary D. Lyons.

Fruit names don’t get more blatantly obvious than Flavor Heart pluots.  I mean, just look at them. They are heart-shaped, they are packed with flavor, and they are pluots. Of course, they also have their romantic side, right? Sweet, juicy, and that whole heart-shaped business. Bottom line is, these organic beauties are delish, and you should beat a path to get some from Tiny’s Organic, while you can!

Rio Grande Russet potatoes from Olsen Farms. Copyright Zachary D. Lyons.

Rio Grande Russet potatoes from Olsen Farms. Copyright Zachary D. Lyons.

Sure, there are plenty of more colorful potatoes with sexier names, but there is just something about a russet potato that comforts the American soul. These little fellers are Rio Grande russet potatoes from Olsen Farms. They are, like any russet, a great baker, masher and chipper. They’re are nice on the grill, too!

5 Cheese Blend from Glendale Shepherd. Copyright Zachary D. Lyons.

5 Cheese Blend from Glendale Shepherd. Copyright Zachary D. Lyons.

Glendale Shepherd introduced its 5-Cheese Blend of shredded sheep cheeses last week at your Ballard Farmers Market, and it sold out in no time flat. I mean, think about it. Shreds of five of their most awesome sheep cheeses mixed together in one convenient package, ready for you to sprinkle on soups, salads, pizzas, pastas, sandwiches, eggs and more!

Basin 'R' Yellow sweet corn from Lyall Farms. Copyright Zachary D. Lyons.

Basin ‘R’ Yellow sweet corn from Lyall Farms. Copyright Zachary D. Lyons.

The sweet corn just keeps on rolling this summer. This is Basin ‘R’ Yellow sweet corn from Lyall Farms. This is one of those super-sweet varieties with big kernels, and even bigger ears that will feed two. It is a corn developed to thrive in the Columbia Basin, and that it does!

Some of the hard cider lineup at Finnriver Farm & Cidery. Copyright Zachary D. Lyons.

Some of the hard cider lineup at Finnriver Farm & Cidery. Copyright Zachary D. Lyons.

I had the good fortune to visit Finnriver Farm & Cidery on Thursday. They were busy bottling many bottles of their hard ciders and berry cordials. Indeed, their production has grown significantly since I last visited several years ago, and no wonder. Their products are excellent, and demand is high. And yet, they still produce it all right on their farm, supplementing their fruit with fruit from neighbor farms in the fertile valley around Chimacum. Stop by for a sample today, and then stock up for these last weeks of summer!

Kale, zucchini & collard chips from House of the Sun. Copyright Zachary D. Lyons.

Kale, zucchini & collard chips from House of the Sun. Copyright Zachary D. Lyons.

Has it been a while since you got your kale chips on with House of the Sun raw & vegan foods? Sheesh. You are missing out on the ultimate, guilt-free snack food! It is dried instead of fried or baked, it is made with ingredients from right here at your Ballard Farmers Market, and it is totally satisfying. Better yet, it makes for a great, lightweight trail snack for hiking. Enjoy!

Beefsteak tomatoes from Alm Hill Gardens. Copyright Zachary D. Lyons.

Beefsteak tomatoes from Alm Hill Gardens. Copyright Zachary D. Lyons.

Alm Hill Gardens is up to its earlobes in organic beefsteak tomatoes this summer. So get in on the action of the most prolific tomato season in recent memory. Make that BLT. Get your salad feeling complete. Make soup, salsa, whatever. Just don’t let this summer go by with enjoying the tomatoliciousness, cuz it will bum you out in January when you get served a lame tomato somewhere.

Chile peppers from Boistfort Valley Farm. Copyright Zachary D. Lyons.

Chile peppers from Boistfort Valley Farm. Copyright Zachary D. Lyons.

And hows about some chile peppers from, wait for it, Boistfort Valley Farm? Bet you didn’t see that coming, did you? But because it has been so hot and so dry in Western Washington this summer, even the peppers on this side of the mountains are rip-roaring hot and delicious. Yay!

Cinnamon rolls from Tall Grass Bakery. Copyright Zachary D. Lyons.

Cinnamon rolls from Tall Grass Bakery. Copyright Zachary D. Lyons.

Finally, though I finish off this week’s epistle with cinnamon rolls from Tall Grass Bakery, I recommend that you start your Sunday with one… or two. They are sweet and chewy and de-lish. But if you can’t get down to your Ballard Farmers Market for breakfast, then come get one for an afternoon snack, for dessert tonight, or for breakfast tomorrow. We won’t judge you.

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, August 10th: Happy Farmers Market Week!

August 9, 2014

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Happy National Farmers Market Week! Check out this list of all the amazing benefits markets like your Ballard Farmers Market provide to your community. (You can download this image just by clicking on it.) And guess what else? Your Ballard Farmers Market just won Seattle Weekly’s Readers’ Choice Best Farmers Market Award for at least the fifth year in a row! (Honestly, we’ve lost count. And thank you!) Oh, hey, we’ll have great recipe cards for Farmers Market Week from Washington State Farmers Market Association today at the Market Information Desk, too.

Copia (top) and Brandywine tomatoes from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

Copia (top) and Brandywine tomatoes from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

One Leaf Farm is rocking the Brandywine and Copia tomatoes right now! The Brandywines (bottom) may not be the most flamboyant of tomatoes, but they are one of the most delicious — the perfect vehicle for salt and mayo, or on a BLT, or in a simple caprese salad. Copias, on the other hand, are quite flamboyant. Just look at all their different colors and stripes and shapes and sizes! Plus, they are awesome to eat, and they will add a ton of character to whatever creation they join!

Pan-roasted padron peppers from Alvarez Organic Farms by Chef Derek Ronspies of Le Petit Cochon. Photo copyright 2014 by Zachary D. Lyons.

Pan-roasted padron peppers from Alvarez Organic Farms by Chef Derek Ronspies of Le Petit Cochon. Photo copyright 2014 by Zachary D. Lyons.

Padron peppers from Alvarez Organic Farms as pan-roasted by Chef Derek Ronspies of Le Petit Cochon last week during his cooking demonstration at our sister Wallingford Farmers Market. Consider this as enticement to visit today, AND as a recipe. Get your skillet nice and hot, with a high-heat oil, toss in the padrons and pan-roast until tender and a bit browned. Finish with a good sea salt. Eat. You’re welcome!

Rubels blueberries from Whitehorse Meadows Organic Blueberry Farm. Photo copyright 2014 by Zachary D. Lyons.

Rubels blueberries from Whitehorse Meadows Organic Blueberry Farm. Photo copyright 2014 by Zachary D. Lyons.

These are Rubels blueberries from Whitehorse Meadows Farm. They are a domesticated wild huckleberry from the East Coast. The berries are small and full of flavor, and they remind me of the wild blueberries we used to pick while hiking up Cadillac Mountain in Maine’s Acadia National Park. I remember I used to eat my weight in them.

A saffron crocus in full bloom at Phocas Farms. Photo courtesy Phocas Farms.

A saffron crocus in full bloom at Phocas Farms. Photo courtesy Phocas Farms.

Our pal Jimmy, from Phocas Farms, tells us that he’s still got some saffron crocus corms available today for you to plant to grow your own saffron, and that if you get them today, you still have time to get them in the ground so that you can harvest them this fall! Yep, these beauties bloom in the fall. See those gorgeous red threads in the flower above? That’s the saffron. So grab some today, and start your own little saffron plantation! Oh, and he’s got a little bit of last year’s saffron harvest left, too!

Lodi apples from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

Lodi apples from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

Guess what? It is already apple season! The first apples of the year are now arriving at your Ballard Farmers Market. They tend to be tart, green-skinned varieties, like Ginger Gold, Gravenstein, Shamrock, and these organic Lodi apples from ACMA Mission Orchards.

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

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

Nash’s Organic Produce is going carrot crazy this week! Besides these sweet and crunchy bunch carrots, they’ve got plenty of their five-pound bags of Nash’s Best Carrots, as well as big bags of juicing carrots. So get down with your bad, carrot-loving self today at your Ballard Farmers Market!

Cherry plums from Tiny's Organic. Photo copyright 2014 by Zachary D. Lyons.

Cherry plums from Tiny’s Organic. Photo copyright 2014 by Zachary D. Lyons.

From the pages of the confused fruit handbook come these cherry plums from Tiny’s Organic Farm. But unlike so many other stone fruits that have been hybridized to create things like apriums, pluots, nectarcots, peachcots and more, cherry plums are actually a true plum, not a cross betwixt cherry and plum. They get their name from their small, cherry-like size and their color. But they have the flavor and texture of a plum. So mix it up this week and try yourself something new… or actually old, in this case.

Baby cabbages from Stoney Plains Organic Farm. Photo copyright 2014 by Zachary D. Lyons.

Baby cabbages from Stoney Plains Organic Farm. Photo copyright 2014 by Zachary D. Lyons.

And under the heading of learning something new every day comes these little, baseball-sized baby cabbages from Stoney Plains Organic Farm. You see, after they harvest the full-sized cabbages in the field, they leave the cabbage plant there, and it grows a second, smaller head of cabbage… this cabbage. Who knew? So, if you need just enough cabbage for one serving of cole slaw, or perhaps you want to braise or grill little, individual servings of cabbage, this is for you!

Rosa-Hale peaches from Martin Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

Rosa-Hale peaches from Martin Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

Free-stone peaches have arrived. There is a family of peaches, all with the word “Hale” in their names, and these are the big, yellow, sweet and juicy peaches for which Washington is famous. They come freely off of their pits, ergo the term “free-stone,” and that makes them ideal for cooking and canning, as well as just eating fresh. Think of the pies, cobblers, preserves, salads, and more! These particular peaches are Rosa-Hale peaches from Martin Family Orchards.

Soft-ripened Tallulah cheese from Glendale Shepherd. Photo courtesy Glendale Shepherd.

Soft-ripened Tallulah cheese from Glendale Shepherd. Photo courtesy Glendale Shepherd.

If you love stank cheese like I love stank cheese, then this cheese is for you! Meet Tallulah, a soft-ripened sheep’s milk cheese from Glendale Shepherd. This is the kind of character-rich cheese that would make a Frenchman weep. If you prefer to wrestle with your cheese instead of waltzing with it, you gotta get you some Tallulah today at your Ballard Farmers Market! Oh, and this just in: Glendale Shepherd as also begun packaging a five-cheese shredded blend of their sheep cheeses for easy sprinkling on pastas, salads, grilled sandwiches, roasted veggies and more.

Collard greens from Oxbow Farm. Photo copyright 2013 by Zachary D. Lyons.

Collard greens from Oxbow Farm. Photo copyright 2013 by Zachary D. Lyons.

I loves me some Oxbow Farm collard greens! Sautéed until just tender with some lovely bacon from Olsen Farms, Skagit River Ranch or Sea Breeze Farm, and some heirloom garlic from Jarvis Family Garlic Farm, how can you go wrong? It is delicious and nutrient dense, and it makes a great side for so many proteins, or just build dinner around the collards themselves!

Canned salmon from Loki Fish. Photo copyright 2011 by Zachary D. Lyons.

Canned salmon from Loki Fish. Photo copyright 2011 by Zachary D. Lyons.

Do you have guests visiting from out of town who want to bring home a taste of Seattle’s famous salmon with them? Loki Fish makes it easy! Just get some of their canned salmon. It is self-stable, comes in a convenient, sturdy carrying case, and when they get it back to Dubuque, it’ll be better tasting than any other fish they can get there! (It ships well, too.)

Pain au Chocolat from Snohomish Bakery. Photo copyright 2014 by Zachary D. Lyons.

Pain au Chocolat from Snohomish Bakery. Photo copyright 2014 by Zachary D. Lyons.

There is just something about a chocolate croissant, you know? Flaky, buttery pastry wrapped around deep, dark chocolate… meow! I heart them! And Snohomish Bakery makes some lovely ones that they offer to you right here at your Ballard Farmers Market. Grab one to snack on at the Market, and a few more for tonight’s dessert!

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, November 24th: Everything You Need For An All-Local Thanksgiving & Chanukah, From Sweet Potatoes To Brisket To Sharpened Knives!

November 23, 2013
Chef Jason Stoneburner of Bastille & Stoneburner. Photo copyright 2013 by Zachary D. Lyons.

Chef Jason Stoneburner of Bastille & Stoneburner. Photo copyright 2013 by Zachary D. Lyons.

Hey kids! It’s time for Chanukgiving, or Thanksnukah, or whatever you call it in the extremely rare instance when Chanukah and Thanksgiving happen simultaneously. But whatever you choose to call it, one thing is certain, it is time to eat local, and eat lots of it! Woohoo!!! Of course, your Ballard Farmers Market has you covered from every angle, with the possible exception of fresh turkeys. (Let’s face it. If you still haven’t arranged for your pasture-raised, local turkey, you have no one to blame but the turkey looking back at you in the mirror. But I digress.) We do have everything else you’ll need, and I do mean everything. We even have cooking oil, butter and salt! (That’s right, boys and girls. This week, we’ve added San Juan Island Sea Salt to our vendor lineup, with local salt!) And today, we’ve even got an Eat Local For Thanksgiving cooking demonstration at noon with Chef Jason Stoneburner of Bastille and Stoneburner to give you great ideas for holiday side dishes. Jason’s menus are built around what he can get from the vendors at your Ballard Farmers Market. Indeed, each Sunday, you can watch dolly after dolly of localiciousness being transferred from our vendors to his kitchens. So he knows a little bit about eating local. Come get a tip or two from him today. (Last week, for instance, Chef Dustin Ronspies from Art of the Table taught us that that a pinch of sugar enhances the savory flavors in savory dishes, and a pinch of salt enhances the sweet flavors in sweet dishes.)

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

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

Okay, let’s get down to seriously delicious business here. There are over 20 photos this week, so I am going to make my descriptions briefer than usual, but really, the photos speak for themselves. They say, “we are stocked to the gills with great, local ingredients to make your holiday table complete, and render a visit to a Big Box story unnecessary.” Like these local sweet potatoes from Lyall Farms. Oh, and Lyall has apples and onions, too!

Fresh cranberries from Bloom Creek Cranberry Farm. Photo copyright 2013 by Zachary D. Lyons.

Fresh cranberries from Bloom Creek Cranberry Farm. Photo copyright 2013 by Zachary D. Lyons.

Make your own cranberry sauce this year with fresh cranberries from Bloom Creek Cranberry Farm. Last Sunday, Chef Dustin made some in less than an hour, under a tent in the middle of Ballard Ave, with a strong, cold wind at his side, so you can do it at home. He cooked down the cranberries, then added some apple, a little sugar, some orange zest and orange juice, and a pinch of salt. Simple. Delicious.

Winter squash from Growing Things Farm. Photo copyright 2013 by Zachary D. Lyons.

Winter squash from Growing Things Farm. Photo copyright 2013 by Zachary D. Lyons.

How’s about some winter squash from Growing Things Farm? Yeah, baby. Of course, I am also having one of their pasture-raised chickens for my holiday feast. Because no law requires me to have a turkey. (Something to think about, if you haven’t gotten a turkey yet, and you don’t need to feed an army.)

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

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

You’ll need spuds, and few potatoes are better for making perfect mashed potatoes than these Viking Purple potatoes from Olsen Farms. They are bright white inside, and they have an amazing texture that takes well to mashing. Pick up butter from Golden Glen Creamery (see below) and some milk from Twin Oaks Creamery or Sea Breeze Farm to round out your mashers, or add some parsnip and celery root for something really spectacular.

Purple Goddess pears from Jerzy Boyz. Photo copyright 2013 by Zachary D. Lyons.

Purple Goddess pears from Jerzy Boyz. Photo copyright 2013 by Zachary D. Lyons.

These beauties are Purple Goddess pears from Jerzy Boyz Farm from Chelan. And who doesn’t need a beautiful pear, anytime of year?

Korean red garlic from Jarvis Family Garlic Farm. Photo copyright 2013 by Zachary D. Lyons.

Korean red garlic from Jarvis Family Garlic Farm. Photo copyright 2013 by Zachary D. Lyons.

Garlic. You will need it for stuffing, for seasoning your bird, for adding to your greens, for lots of stuff. Jarvis Family Garlic Farm has you covered with this Korean red garlic, and several other varieties that vary in flavor and intensity.

Smoked, pickled & shucked oysters from Hama Hama Oyster Company. Photo copyright 2011 by Zachary D. Lyons.

Smoked, pickled & shucked oysters from Hama Hama Oyster Company. Photo copyright 2011 by Zachary D. Lyons.

I, for one, enjoys me some oyster stuffing, and Hama Hama Oyster Company makes it easy with their freshly-shucked oysters in a variety of sizes. And if you are looking for great appetizers, try their pickled and smoked oysters, too!

Brussels sprouts from Nash's Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

Brussels sprouts from Nash’s Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

If you aren’t a lover of Brussels sprouts from Nash’s Organic Produce, I can only assume you haven’t ever had them prepared properly. Try sautéing them with Alvarez shallots and Sea Breeze bacon. First, you brown the bacon whilst rendering out its fat, and you caramelize the shallots, and then you toss in the sprouts, cut in halves, or in quarters for the bigger ones, and cook them until they get bright green and just a bit tender. Then deglaze the pan with a nice white wine, cooking off the alcohol while the wine combines with the bacon and shallot bits in the pan, and then the sprouts absorb all that deliciousness as they get tender. Boom. You now love Brussels sprouts.

Black truffles from Foraged & Found Edibles. Photo copyright 2013 by Zachary D. Lyons.

Black truffles from Foraged & Found Edibles. Photo copyright 2013 by Zachary D. Lyons.

These are wild black truffles from Washington, brought to you by Foraged & Found Edibles. Add some to your mashed potatoes, or toss them with some Pasteria Lucchese pappardelle and Golden Glen butter for a nice side dish! They also have yellowfoot chanterelle mushrooms and hedgehog mushrooms, which are a great addition to stuffing!

Seasoned croutons for stuffing from Grateful Bread Bakery. Photo copyright 2012 by Zachary D. Lyons.

Seasoned croutons for stuffing from Grateful Bread Baking. Photo copyright 2012 by Zachary D. Lyons.

Speaking of stuffing, if you get here early enough, you might get some of these seasoned croutons from Grateful Bread Baking. They make for amazing stuffing. Just add some Sea Breeze stock, onions, garlic, celery, and whatever else suits your fancy, and bake. If you miss out on these croutons, you can easily make your own with one of their wonderful loaves of bread.

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.

And here is that aforementioned farmstead butter from Golden Glen Creamery in Bow. You can get it salted and unsalted, or with any of a number of sweet and savory flavorings. And let’s face it. You will need lots of butter. Why not make it local, too?!

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

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

Sure, One Leaf Farm has lots of deliciousness right now, from parsnips to kale to cauliflower to winter squash, and even a little parsley root. But they also have these gorgeous onions, and you know you will need some onions this week!

Brent Charnley, winemaker at Lopez Island Vineyards, hold the new release of his Wave Crest White table wine. Photo copyright 2013 by Zachary D. Lyons.

Brent Charnley, winemaker at Lopez Island Vineyards, hold the new release of his Wave Crest White table wine. Photo copyright 2013 by Zachary D. Lyons.

And speaking of wine, Lopez Island Vineyards has a great selection of award-winning whites and reds, with one perfect for you. Best of all, they will be sampling their wines today, so you can try it before you buy it, and find the ones you like best!

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

Braising mix from Colinwood Farm. Photo copyright 2012 by Zachary D. Lyons.

How about cooking up a nice mix of braising greens from Colinwood Farm? All you need to do is add oil, garlic, salt and pepper, and you are good to go! Talk about making life easier on Thursday.

D'Anjou pears from Booth Canyon Orchards. Photo copyright 2013 by Zachary D. Lyons.

D’Anjou pears from Booth Canyon Orchard. Photo copyright 2013 by Zachary D. Lyons.

This is the last week for Booth Canyon Orchard for 2013 at your Ballard Farmers Market. So grab yourself a box of these D’Anjou pears, store them in a nice, cool, dark place, and you can enjoy them for weeks to come.

George Vojkovich out standing in his field... with a bunch of cattle. Photo copyright 2007 by Zachary D. Lyons.

George Vojkovich out standing in his field… with a bunch of cattle. Photo copyright 2007 by Zachary D. Lyons.

And for Chanukah, perhaps you’d like a nice beef brisket. Well, I don’t have a photo of Skagit River Ranch‘s brisket, but I guess, if you look real close, you can see the brisket on their cattle above, enjoying the good life on Skagit River Ranch’s lush pastures up in Sedro-Woolley. Oh, and that is Farmer George in the background, moooving the herd.

Camelina oil from Ole World Oils. Photo copyright 2013 by Zachary D. Lyons.

Camelina oil from Ole World Oils. Photo copyright 2013 by Zachary D. Lyons.

Did I not say we even have cooking oil for you? This is camelina oil from Ole World Oils of Ritzville. Camelina is an ancient member of the mustard family, and its seeds make for great oil. It holds up to high heat, it is non-GMO, and it is high in beneficial omega-fatty acids! So now, you can say your cooking oil is farm fresh, too.

Marie Makovicka of Little Prague European Bakery piping fresh cannoli. Photo copyright 2013 by Ben Chandler.

Marie Makovicka of Little Prague European Bakery piping fresh cannoli. Photo copyright 2013 by Ben Chandler.

Looking for something sweet to finish off your meal, or perhaps something to start your day? Stop by Little Prague European Bakery, say hi to Marie, and pick up some of her delicious pastries. Thinking you want them on Thursday morning to enjoy while you watch the parade, but think they won’t keep? Ask Marie about how to properly store them until them, and how to refresh them when you are ready to eat them. Then, the only worry you’ll have is keeping yourself from eating them all before Thursday morning. Hmm. On second thought, you’d better buy extras!

Red Sunchokes from Stoney Plains Organic Farm. Photo copyright 2012 by Zachary D. Lyons.

Red Sunchokes from Stoney Plains Organic Farm. Photo copyright 2012 by Zachary D. Lyons.

These red sunchokes from Stoney Plains Organic Farm were introduced to the earliest European colonists by East Coast Indians. A member of the sunflower family, they are native to North America, and a great way to celebrate Thanksgiving, as we remember that those Indians welcomed and fed those colonists, in spite of what they ultimately represented. Sunchokes are great roasted,  you can make soup with them, you can mash them like potatoes, and one of my favorite ways to enjoy them is by steaming 1/4″ to 1/2″ chunks until just fork tender, then browning them in butter and seasoning them with salt and pepper, and perhaps a little thyme, like good home fries.

Pumpkin Pie from Deborah's Homemade Pies. Photo copyright 2012 by Zachary D. Lyons.

Pumpkin Pie from Deborah’s Homemade Pies. Photo copyright 2012 by Zachary D. Lyons.

You’ve got enough to do to prepare for the big feast this week. Why not leave the pie baking to Deborah’s Homemade Pies? She has these amazing pumpkin pies, as well as a great selection of appleberry and even pecan pies, and let’s face it… most of us cannot bake a pie like Deborah can, so why not cut ourselves a break and have better pie this year?

Cranberry-tangerine, lemon-lavender, and apple pie fresh sodas from Soda Jerk Sodas. Photo copyright 2013 by Zachary D. Lyons.

Cranberry-tangerine, lemon-lavender, and apple pie fresh sodas from Soda Jerk Sodas. Photo copyright 2013 by Zachary D. Lyons.

Soda Jerk Sodas has new flavors for the season, like Cranberry-Tangerine (left) and Apple Pie (right). Why not pick up a growler or two for this week? And while you’re at it, if you loves you so fresh sodas from Soda Jerk Sodas, consider supporting their Kickstarter campaign today. It ends Monday (tomorrow), and they just have a little ways left to go to meet their goal, so click over now and contribute to the cause of their Mobile Soda Truck.

Andrew, Your Knife Sharpening Guy, sharpening knives at Wallingford Farmers Market this past summer. Photo copyright 2013 by Zachary D. Lyons.

Andrew, Your Knife Sharpening Guy, sharpening knives at Wallingford Farmers Market this past summer. Photo copyright 2013 by Zachary D. Lyons.

And last, but most assuredly not least, now is a great time to get your knives sharpened, so that dull carving knife doesn’t bounce off of your turkey on Thursday, resulting in either humiliation or serious injury, or both! Remember, sharp knives save fingers. Well, Andrew, Your Knife Sharpening Guy, will be here all day, sharpening your dullest slicing equipment, so bring your knives down, drop them off before you start shopping, and pick them up when you’re done! Or, if you’re in a rush, leave them with Andrew, and pick them up from him in Green Lake during the week, or arrange for delivery.

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.