Posts Tagged ‘peaches’

Sunday, July 13th: Sweet Corn, Tomatoes, Tomatillos, Peaches, Pluots & Ballard Seafood Fest!

July 12, 2014
Andrey is psyched to enjoy his Loki Fish salmon sliders. Photo copyright 2014 by Zachary D. Lyons.

Andrey is psyched to enjoy his Loki Fish salmon sliders. Photo copyright 2014 by Zachary D. Lyons.

Happy 2014 Ballard Seafood Fest! And they’ve really put the “seafood” back in the festival this year! So did we, with the addition of salmon sliders from Loki Fish. Because Loki catches, cleans it and cooks it themselves, they will be the only prepared food vendors today at your Ballard Farmers Market today. Plus, you can get fresh Alaskan salmon (king, coho and sockeye) from Loki today, too.

Here are a few tips for managing your trip today to your Ballard Farmers Market:

  • If you are just going to shop at the farmers market today, and you are not staying for Seafood Fest, we recommend you get here before noon to avoid Seafood Fest crowds and associated parking hassles.
  • It is going to be hot today, so dress and plan accordingly. Buy your most heat sensitive items last, or ask the vendor to hold them for you in their coolers until you are ready to leave. Maybe bring a small cooler with gel ice in it to protect items between the Market and home.
  • If spending the whole day, remember to keep hydrated.
  • If you are planning to shop at the farmers market and then attend Seafood Fest, bring a good cooler and plenty of ice or gel packs, and if driving, park in the shade if you can.
  • Don’t store items like berries and salad greens in a hot car, and avoid putting berries, peaches, corn and tomatoes in your cooler, as cold hurts them.
  • Try to walk, ride your bike or take the bus today, as parking will be challenging.
  • Remember that Market Street is closed from 20th to 24th, 22nd is closed from Shilshole to 57th & Ballard Ave is closed from Vernon Place to Market.
  • Pack your patience and enjoy the day!
Sweet corn from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

Sweet corn from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

Okay, now we’re talking! Yes, it is time for sweet corn! Lyall Farms will have their first harvest of the season today at your Ballard Farmers Market. To quote Garrison Keillor, “Sex is good, but not as good as fresh sweet corn.” 

Sungold cherry tomatoes from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

Sungold cherry tomatoes from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

These sungold cherry tomatoes from One Leaf Farm are like candy, they are so sweet. They also are the fastest maturing tomatoes, from planting the seed to harvest. I love adding them to salads this time of year, but I usually have to get twice as many as I think I’ll need, since I end up eating most of them right out of the container.

Flavorosa pluots from Tiny's Organic. Photo copyright 2014 by Zachary D. Lyons.

Flavorosa pluots from Tiny’s Organic. Photo copyright 2014 by Zachary D. Lyons.

Tiny’s Organic has the first pluots of the year today. Pluots are a cross between plums and apricots — genetically 70% plum and 30% apricot. As such, they tend to favor plums in appearance, texture and taste, but they are sturdier and surprisingly diverse in flavor and appearance in and of themselves. These are Flavorosa pluots, the earliest variety.

Oysters on the half-shell, on the beach at Hama Hama Oyster Company. Photo courtesy Hama Hama Oyster Company.

Oysters on the half-shell, on the beach at Hama Hama Oyster Company. Photo courtesy Hama Hama Oyster Company.

I’m thinking oysters on the grill tonight sounds like an excellent idea, don’t you? Stop by Hama Hama Oysters today and grab a few dozen for the barby. And if they haven’t sold out of fresh, cooked dungeness crabs, devouring one of them on your deck, with a nice salad and a loaf of bread, will work well, too!

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

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

Jarvis Family Garlic Farm returns today with their amazing selection of heirloom garlic varieties, ranging from mild to wild, all with big garlic flavor. Because after all, there is no such thing as too much garlic.

Tomatillos from Alvarez Organic Farms. Photo copyright 2014 by Zachary D. Lyons.

Tomatillos from Alvarez Organic Farms. Photo copyright 2014 by Zachary D. Lyons.

I’m thinking a good game plan would be to take some of that garlic and mingle it with some of these organic tomatillos from Alvarez Organic Farms. Get your green salsa on, baby!

Early Red Haven peaches from Martin Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

Early Red Haven peaches from Martin Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

These early red haven peaches from Martin Family Orchards are sweet and juicy, picked only when ripe, and then packed in these protective trays to reduce bruising. They are ready for you to enjoy right now, at the happy expense of the front of your shirt!

A smoked whole side of king salmon from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

A smoked whole side of king salmon from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

Wilson Fish catches some of the world’s best wild king salmon right off the coast of Washington and brings it to us fresh right here at your Ballard Farmers Market. In most cases, it was swimming just 24-48 hours ago. And their smoked king salmon is the stuff of dreams! Why not grab a side of smoked king and enjoy it on your deck this evening?

New Viking Purple potatoes from Olsen Farms. Photo copyright 2014 by Zachary D. Lyons.

New Viking Purple potatoes from Olsen Farms. Photo copyright 2014 by Zachary D. Lyons.

In the spirit of Ballard’s Scandinavian ancestry, and the fishing culture they brought here with them, our friends at Olsen Farms present these Viking Purple new potatoes, just dug fresh this past week. They are sweet and tender, and they need to be eaten right away, preferably with lots of butter!

Huge heads of romaine lettuce from Boistfort Valley Farm. Photo copyright 2014 by Zachary D. Lyons.

Huge heads of romaine lettuce from Boistfort Valley Farm. Photo copyright 2014 by Zachary D. Lyons.

Everyone, run for your lives! It is the attack of the Heads of Romaine that ate Manhattan! Seriously, these heads of romaine from Boistfort Valley Farm are so huge, they should really be called “boulders of romaine.” One thing is for sure. With one of these bad boys, you won’t have to worry about running out of lettuce this week, will you?

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

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

With ginormous heads of lettuce like that, and with tomatoes now in season, you’ll need bacon from Skagit River Ranch to complete the ultimate local BLT. And actually, you’ll also need bacon for radicchio, collard greens, broccoli… everything, really. Because, after all, everything is better with bacon.

Gruyere bread from Snohomish Bakery. Photo copyright 2014 by Zachary D. Lyons.

Gruyere bread from Snohomish Bakery. Photo copyright 2014 by Zachary D. Lyons.

Have you tried the Gruyere bread from our newest bakery, Snohomish Bakery? It is nothing short of addictive. It has that wonderful, cheesy, Gruyere funkiness, and lovely, moist, chewy bread. Follow it up with one of their chocolate croissants, and you’re pretty much set!

A rainbow of berries from Hayton Farms. Photo copyright 2014 by Zachary D. Lyons.

A rainbow of berries from Hayton Farms. Photo copyright 2014 by Zachary D. Lyons.

It is a spectacular rainbow of berries today at Hayton Farms, including golden raspberriesred raspberries, blueberries and blackberries. Better load up on them, so you can enjoy their cooling effects with every meal this coming hot week!

Saffron corms from Phocas Farms. Photo copyright 2012 by Zachary D. Lyons.

Saffron corms from Phocas Farms. Photo copyright 2012 by Zachary D. Lyons.

Want to grow your own saffron? Then stop by Phocas Farms today for some of these saffron crocus corms. This is the earliest they ever had them available, which means you can plant them earlier, enhancing the chances you will have a lovely bit of your own precious saffron come October. (Head over to their Facebook page for planting instructions.)

Fresh sodas from Soda Jerk Sodas. Photo copyright 2013 by Zachary D. Lyons.

Fresh sodas from Soda Jerk Sodas. Photo copyright 2013 by Zachary D. Lyons.

Cool down with a fresh soda from Soda Jerk Soda today at your Ballard Farmers Market. Made with many fresh, local, seasonal ingredients, their flavors change from time-to-time, so stop by to see what’s fresh today!

Ron & Florence from Whidbey Island Ice Cream Company. Photo copyright 2009 by Zachary D. Lyons.

Ron & Florence from Whidbey Island Ice Cream Company. Photo copyright 2009 by Zachary D. Lyons.

Or better yet, how about a nice ice cream bar from our buddies at Whidbey Island Ice Cream Company? It’s like a big hug and an air conditioner on a stick! They have a ridiculous selection of flavors from which to choose. I have a bit of a weakness for the cardamom, myself. Nummers.

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, June 29th: Independence Day Deliciousness: Your Ballard Farmers Market Chants, “U.S.A.! U.S.A.!”

June 28, 2014
Smoked salmon from Wilson Fish. Photo copyright 2009 by Zachary D. Lyons.

Smoked salmon from Wilson Fish. Photo copyright 2009 by Zachary D. Lyons.

Next Friday is Independence Day, July 4th, the birthday of our nation and it’s grand experiment with democracy. It’s the day John Adams and Thomas Jefferson predicted would be celebrated for generations to come with fireworks and revelry, and it is the day they both left this world. And as much as many of us disagree openly with the various courses taken in the name of our homeland, and even the bastardization of the term “homeland” itself, July 4th is still the day we all take pause and celebrate the very fact that we can disagree with each other openly. And to do so, you’ll need plenty of goodies from the local farmers, fishers, ranchers and food artisans here at your Ballard Farmers Market, a place that celebrates freedom every Sunday! You’ll need some of this freshly smoked Washington king salmon from Wilson Fish, for instance. It is easy to take camping with you, or to Gasworks Park or Lake Washington to watch fireworks, without even having to worry about making a fire, and it is amazing!

Hey kids, while you plan to celebrate America this week, please take a moment and recognize our 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. It’s easy. You already do it at home every day. Your understanding and cooperation are appreciated.

Red, white and blue new potatoes from Colinwood Farm. Photo copyright 2013 by Zachary D. Lyons.

Red, white and blue new potatoes from Colinwood Farm. Photo copyright 2013 by Zachary D. Lyons.

And just in time for getting your potato salad on for the 4th, Colinwood Farm has these lovely red, white & blue new potatoes freshly dug from their Port Townsend fields. Just think how we can wow everyone at the barbecue this week with our red, white and blue potato salad! New potatoes should be eaten quickly, and at this size, they are also great wrapped in foil with some butter and herbs and tossed on the barby.

Sugar Time peaches from Collins Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

Sugar Time peaches from Collins Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

Look kids! Peaches! Yes, these are Sugar Time peaches from Collins Family Orchards. They are the earliest peach to ripen in their orchards. Sweet and juicy, you must give them a try this week. And let me explain why. See, there are many, many varieties of peaches, and this time of year, our orchardists begin to bring in a different variety every week. Works the same way for strawberries, but it is harder for you to notice the difference. But with peaches, they vary dramatically in shape, size, color, sweetness and whether or not they release easily from their stones (“free stone”), which makes them a lot easier to cook with. In other words, enjoy the Sugar Time peaches from Collins now, because who knows if they’ll be around next time, right? But hey, at least you know you’ll be able to look forward to trying an entirely new peach then.

Fresh basil from Alvarez Organic Farms. Photo copyright 2014 by Zachary D. Lyons.

Fresh basil from Alvarez Organic Farms. Photo copyright 2014 by Zachary D. Lyons.

You know what goes great with peaches? Basil! I kid you not. Just give the basil a nice chiffonade, sprinkle it over some slices or wedges of peach, and drizzle with a simple syrup, or even some balsamic vinegar, for a simple, yet elegant dessert or starter. You can get fresh, organic basilThai basil, lemon basil and purple basil today from Alvarez Organic Farms. And here is a vital storage tip: never refrigerate basil. Instead, place dry basil leaves (not damp) into a plastic produce bag, inflate the bag like a balloon, and tie it shut. Your basil will stay fresh right on your kitchen counter, at room temperature, for up to a week!

Tomcot apricots from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

Tomcot apricots from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

Also new this week are these gorgeous, juicy and flavorful Tomcot apricots from our friends at Lyall Farms. Grown in the warm sunshine of their orchards in the Columbia River Gorge, just south of the I-90 bridge at Vantage, these apricots are an all too short-lived joy of summer, so enjoy them while you can!

English shelling peas from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

English shelling peas from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

Ah, English shelling peas, from Alm Hill Gardens. This time of year, I get lots and lots of them, shuck them, then freeze them for use in the winter. No blanching required. Just sturdy one-pint freezer bags, which I then put inside a larger one-gallon freezer bag, for extra protection. Of course, I do need to get extras, so I can enjoy them now. I like to sit on my deck in my Adirondack chair with a bag of them, eating them right out of the pod. But one of my favorite ways to enjoy them is to toss them with some pappardelle from Pasteria Lucchese and some smoked salmon, garnished with just a bit of freshly-grated cheese. The trick is to drop the peas in the pot with the pasta about 30 seconds before it is done, then drain both, and then toss them with the smoked salmon and some olive oil in a warm skillet. As Samuelle Lucchese would say, “Done!”

Montmorency pie cherries from ACMA Mission Orchards. Photo copyright 2014 by Zachary D. Lyons.

Montmorency pie cherries from ACMA Mission Orchards. Photo copyright 2014 by Zachary D. Lyons.

Looking for pie cherries? Well, their short window of availability is now open. These are organic Montmorency pie cherries from ACMA Mission Orchards. Pie cherries are sour, lending themselves well to the addition of sugar in pies, for canning, or for curing for use in cocktails. If you are looking for pie cherries, and you know who you are, now’s the time! You’ve got maybe another week or two. Maybe.

Green beans from Magana Farms. Photo copyright 2012 by Zachary D. Lyons.

Green beans from Magana Farms. Photo copyright 2012 by Zachary D. Lyons.

Yay! Green beans! Seriously, can you remember a year when we had so many different crops come in so early? We were asking this very question this time last year, and yet this year’s crops are arriving even earlier! These green beans are from Magana Farms.

Golden raspberries from Gaia's Harmony Farm. Photo copyright 2014 by Zachary D. Lyons.

Salmon raspberries from Gaia’s Harmony Farm. Photo copyright 2014 by Zachary D. Lyons.

How about some organic salmon raspberries from Gaia’s Harmony Farm? They are delicious as they are beautiful, and they’re a nice compliment to Gaia’s amazing organic strawberries and red raspberries. And have you tried one of their chocolate-covered strawberries yet? Yummers!

Sprouting broccoli from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

Sprouting broccoli from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

This lovely sprouting broccoli from One Leaf Farm is wonderful on the grill, alongside some of their tender, young fava beans and whatever else you plan to grill. Just oil it down, grill until just tender, and hit it with a nice finishing salt and some freshly ground pepper. One Leaf also has some spectacular carrots this week — sweet and crunchy. You’ll need twice what you think you’ll need, cuz you’ll be eating them on the way home from the Market!

Fresh organic chickens from Stokesberry Sustainable Farm. Photo copyright 2014 by Zachary D. Lyons.

Fresh organic chickens from Stokesberry Sustainable Farm. Photo copyright 2014 by Zachary D. Lyons.

Nothing says Independence Day like a certified organic fresh chicken from Stokesberry Sustainable Farm on the barby with a can of beer up its bum. Or, butterfly it, marinate it, then grill it flat with a brick on top to make quick, delicious work of it.

Blueberries from Sidhu Farms. Photo copyright 2013 by Zachary D. Lyons.

Blueberries from Sidhu Farms. Photo copyright 2013 by Zachary D. Lyons.

Our friends at Sidhu Farms tell us they will have lots and lots of these wonderful blueberries today at your Ballard Farmers Market. See, they couldn’t pick them on Friday due to rain, so that means all to more for us today! Get a flat for blueberry cobbler, another for blueberry pancakes for camping, or for Saturday brunch after the 4th or for mixing with your oatmeal, and a third to freeze for winter. Freezing them is easy. Give them a quick wash, dry them thoroughly by dumping them on top of paper towels in a baking dish and rolling them around for a while, and then remove the paper towel and slide the baking dish into the freezer with the berries in a single layer. They’ll be frozen in 30-60 minutes. When they are, loosen them from the dish and pour them into a one-gallon freezer bag, then start the process over again with the next batch.

Sesame loaf (left) and whole grain sandwich bread from d:floured gluten-free bakery. Photo copyright 2013 by Zachary D. Lyons.

Sesame loaf (left) and whole grain sandwich bread from nuflours gluten-free bakery. Photo copyright 2013 by Zachary D. Lyons.

Looking for great sandwich bread, but you are allergic to gluten? Never fear! nuflours gluten-free bakery has you covered! This stuff is moist, chewing, slices well, and it is delicious. It will make you fall in love with bread all over again.

Pork chops from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

Pork chops from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

With July 4th just next Friday, whether you will be firing up the barby and watching the fireworks from your rooftop deck, or fleeing the big city in favor of camping in some peaceful forest, you’ll want some of these incredible pork chops from Olsen Farms for the grill. These are likely the best pork chops you have ever tasted — beautifully marbled and full of flavor. In fact, they are featured on the menus of restaurants all over town, like Le Petit Cochon on Fremont Avenue. Of course, they’ve got beef steakssausageshamburger meat and other goodies for the grill, too.

The Pete behind Pete's Perfect Toffee. Photo copyright 2013 by Zachary D. Lyons.

The Pete behind Pete’s Perfect Toffee. Photo copyright 2013 by Zachary D. Lyons.

Why is this guy smiling? Because this is Pete… the “Pete” behind Pete’s Perfect Toffee. He’s got a pretty sweet job, making toffeebrittle and fudge for all of us here at your Ballard Farmers Market. Stop by, try a sample or three, and then load up on the sweetness for this big holiday week!

Dylan Knutsen of Loki Fish doing quality control. Photo copyright 2014 by Zachary D. Lyons.

Dylan Knutson of Loki Fish doing quality control. Photo copyright 2014 by Zachary D. Lyons.

Don’t get too close to Loki Fish‘s Dylan Knutson while he’s doing “quality control” one of their new entrees, or you might lose a finger. The good folks at Loki tell us, “We’ll be debuting a new entree this Sunday at the Ballard Farmers Market: The Loki Special, featuring a fresh sockeye fillet, cucumber, mint and emmer salad, shallot vinaigrette dressing, and fennel yogurt sauce. Supplies will be limited, don’t sleep in!” (Hey Dylan, what that last bit a jab at me?!) Oh, and Loki has lots of fresh Alaskan KingCoho and Sockeye salmon right now, too!

Refillable bottles (left) from Wilridge Winery. Photo copyright 2013 by Zachary D. Lyons.

Refillable bottles (left) from Wilridge Winery. Photo copyright 2013 by Zachary D. Lyons.

Don’t forget to get a couple of bottles of wine from your friendly Madrona neighborhood winery, Wilridge Winery, for those parties next week. They offer great table wines in an economical 1.5 liter bottle, and best of all, they are refillable! Just bring the empties back next time and swap them for full ones.

There is plenty more local deliciousness waiting for you today at your Ballard Farmers Market. Just check What’s Fresh Now! for a more complete accounting of what is in season right now.

Sunday, September 29th: Happy Fall! (In Case You Hadn’t Noticed.)

September 28, 2013
Dolgo crabapples from Jerzy Boyz. Photo copyright 2013 by Zachary D. Lyons.

Dolgo crabapples from Jerzy Boyz. Photo copyright 2013 by Zachary D. Lyons.

The hail storms that devastated much of Booth Canyon Orchard’s 2013 crop, of which I wrote last week, also hit Jerzy Boyz hard. That is why they are only coming every other week this fall, as their supply of heirloom tree fruit is greatly diminished. The good news is, this is one of those weeks! And with any luck, they will still have some of these heirloom Dolgo crabapples for us. Think pies, jams, even wine. Few farms grow them around here, and those that do tend to use them as a pollinator. But they are a special little apple, so enjoy them while you can!

Sweet corn from Gaia's Harmony Farm. Photo copyright 2013 by Zachary D. Lyons.

Sweet corn from Gaia’s Harmony Farm. Photo copyright 2013 by Zachary D. Lyons.

It may be the last Sunday in September, and the winds may already be howling, but we are still seeing the arrival of new harvests of sweet corn! This lovely corn is from Gaia’s Harmony Farm up in Snohomish. In the immortal words of Garrison Keillor, “Sex is good, but not as good as fresh sweet corn.” So enjoy it while you can!

Wines from Kitzke Cellars. Photo copyright 2013 by Zachary D. Lyons.

Wines from Kitzke Cellars. Photo copyright 2013 by Zachary D. Lyons.

It is tasting day at Kitzke Cellars from Richland, Washington. Stop by to sample their award-winning lineup of wines, including their double gold medal winning 2008 Cabernet Sauvignon, on the right above.

Blackberries from Hayton Farms. Photo copyright 2013 by Zachary D. Lyons.

Blackberries from Hayton Farms. Photo copyright 2013 by Zachary D. Lyons.

Though most fresh berries have taken their leave of us already this fall, you will still find these lovely blackberries in abundance from Hayton Farms today at your Ballard Farmers Market. So grab a flat or three today, as soon, you won’t be seeing them again for many months!

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

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

I heart farm-fresh, local radishes, and I, for one, will miss them over the winter. See, they just don’t like the cold all that much. Radishes may be making a resurgence now, but you likely won’t see radishes for several months once winter hits. Therefore, you should revel in them now! These beauties are from Stoney Plains Organic Farm, and they are delish!

Bratwurst from Skagit River Ranch. Photo copyright 2013 by Zachary D. Lyons.

Bratwurst from Skagit River Ranch. Photo copyright 2013 by Zachary D. Lyons.

Have you tried the newest addition to the coolers at Skagit River Ranch? It is bratwurst, made from their delicious pigs, and because I care so much about you all, I did some careful quality control testing on a package of these this past week, and they are spectabulous! Grab a jar of your favorite mustard and some caraway sauerkraut from Firefly Kitchens, and you are good to go, people! You can thank me later.

Flavor Grenade Pluots from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Flavor Grenade Pluots from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

How’s about some late-season pluots from Collins Family Orchards in the form of these colorful and, as the name suggests, exploding with deliciousness, Flavor Grenade pluots?

Winter Luxury pumpkins from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Winter Luxury pumpkins from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

If like our weather, you are charging headlong into fall, you can’t do it any better than with these so aptly named Winter Luxury pumpkins from One Leaf Farm. In as much as they are stunningly beautiful, they are even more delicious. This is a great pie pumpkin, or simply use it as you would any winter squash. They have a gorgeous texture and a lovely sweetness and flavor that may have you wondering why you ever bothering with any other pumpkins.

Wild porcini mushrooms from Foraged & Found Edibles. Photo copyright 2013 by Zachary D. Lyons.

Wild porcini mushrooms from Foraged & Found Edibles. Photo copyright 2013 by Zachary D. Lyons.

Wild mushrooms are loving our fall, so far. Stop by Foraged & Found Edibles today for some yellow or white chanterelle mushrooms, some hedgehog mushroomslobster mushrooms or these gorgeous porcini mushrooms.

D.H. Hale peaches from Martin Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

D.H. Hale peaches from Martin Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

These D H Hale peaches from Martin Family Orchards are a lovely, late-season peach. They are big, beautiful, sweet and juicy — one last big blast of summer. Few things can top a farm-fresh Washington peach, so enjoy them one last time this season!

Delicata winter squash from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Delicata winter squash from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

As all the winter squash begins pouring into the Market this time of year, I often think, “it’s still a bit too warm to fire up the oven and roast squash.” Well, not this week! So dive headlong into the sea of squashliciousness. I recommend starting with some of this delicata squash from Alm Hill Gardens (a.k.a., Growing Washington). It is sweet, with a gorgeous texture. It roasts nicely in just 20-30 minutes. And you can even eat the skin! I like to simply cut it in half length-wise, scoop out the seeds, slather it will olive oil, and roast it face-down in a baking dish until tender, though you can also slice it thin and sauté it. And don’t throw those seeds in the composts! Oil them up, salt them, and roast them, too, for a lovely, crunchy snack.

Sesame loaf (left) and whole grain sandwich bread from d:floured gluten-free bakery. Photo copyright 2013 by Zachary D. Lyons.

Sesame loaf (left) and whole grain sandwich bread from d:floured gluten-free bakery. Photo copyright 2013 by Zachary D. Lyons.

Grab a loaf of this gluten-free sandwich bread from nuflours gluten-free bakery today, or any of their other goodies.  Their entire lineup is irresistible, whether you require gluten-free products or not. From cookies to artisan loaves to sweet breads to brownies, it’s all good!

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.

Sunday, August 18th: Pears, Peaches, Peppers, Politicians & P-other Stuff!

August 17, 2013
Sen. Ed Murray and Councilperson Richard Conlin enjoying Soda Jerk Soda at Wallingford Farmers Market. Photo copyright 2013 by Zachary D. Lyons.

Sen. Ed Murray and Councilperson Richard Conlin enjoying Soda Jerk Soda at Wallingford Farmers Market. Photo copyright 2013 by Zachary D. Lyons.

State Senator Ed Murray and Seattle City Councilperson Richard Conlin joined us at our sister Wallingford Farmers Market recently to celebrate not only National Farmers Market Week, but also the fact that Wallingford Farmers Market is the reigning Washington Farmers Market of the Year, according to the Washington State Farmers Market Association. In addition to lovely proclamations, presentations, tours and speechifying, they also enjoyed some Lime Cilantro Jalapeño fresh soda from Soda Jerk Soda (above). Of course, being the marketing machine that we are, we couldn’t help but use this image to promote Soda Jerk. (You’re welcome, Corey!)

Rosa Hale peaches from Martin Family Orchard. Photo copyright 2013 by Zachary D. Lyons.

Rosa Hale peaches from Martin Family Orchard. Photo copyright 2013 by Zachary D. Lyons.

Rosa Hale peaches are those big, juicy, sweet peaches that dreams are made of. They come on midway through peach season, along with many cousins of similar name. These are the peaches for which Washington is famous. But they are only around for a few short weeks. Try them today atMartin Family Orchards at your Ballard Farmers Market.

Goat yogurt in the incubator at Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

Goat yogurt in the incubator at Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

This is goat yogurt in the incubator at Twin Oaks Creamery in Chehalis. See, in order for yogurt to become, well, yogurt, it needs to be inoculated first. It starts out as goat milk. Then, after quick pasteurization, they add those beneficial and delicious bacteria that are so good for us. They need to take root in the milk, though, to make it yogurt, and that requires a higher temp than a refrigerator for a little while. The result is wonderful goat yogurt that will keep your immune system and digestive tract happy.

Cauliflower from Growing Things Farms. Photo copyright 2013 by Zachary D. Lyons.

Cauliflower from Growing Things Farms. Photo copyright 2013 by Zachary D. Lyons.

It is cauliflower season at Growing Things Farm, and for them, that means a rainbow of cauliflower, from white to green to yellow to purple, and that wonderful, fractalized variety known as romanesco. Steam it, then top it with freshly grated parmesan cheese. Sauté it with bacon, cayenne pepper flakes and some bread crumbs. Toss it with pasta, or into a salad. Dip it raw into cocktail sauce or hummus. Roast it in the oven with olive oil. Make cheesy cauliflower soup with it. Heck, throw it on the grill. You are only limited by your own imagination!

Purple Sensation pears from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

Purple Sensation pears from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

It is also pear season already, a full week earlier than we’ve ever seen them here before! Wow. This beauties are called Purple Sensation pears, and they are from the certified organic orchards of ACMA Mission Orchards. ACMA also has the early Gale Gala apples today, and a dizzying variety of stone fruit, including peachesnectarinespluots, plums and Italian prunes. In fact, no other orchard has the variety of tree fruit that ACMA does now at your Ballard Farmers Market!

Jim holds a gigantic sweet onion from Nash's Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Jim holds a gigantic sweet onion from Nash’s Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Meet Jim. Jim was shopping at your Ballard Farmers Market last Sunday, and he really wanted a sweet onion. What he found was a sweet onion that was the size of his head from our buddies at Nash’s Organic Farm. Seriously. There is no photographic trickery going on here. And the fact is, most of their sweet onions are this big. Must be all the clean living and the rich organic soil over there in Clallam County or something.

Hot chile peppers from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Hot chile peppers from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Alvarez Organic Farms grows over 200 different kinds of chile peppers, from the most mild bell peppers to the infamously hot ghost chile. And they are all coming into season right now. August and September is peak pepper season, and at the absolute peak, the pepper fields of the Alvarez family are awash in almost every color in the rainbow, much like the tulip fields of Skagit Valley in April. So enjoy a veritable tsunami of these tasty nightshades while you can, as they will go away again soon.

Treviso radicchio from Oxbow Farm. Photo copyright 2013 by Zachary D. Lyons.

Treviso radicchio from Oxbow Farm. Photo copyright 2013 by Zachary D. Lyons.

One of my favorite vegetables, and really, one of the most stunningly beautiful, is this treviso radicchio from Oxbow Farm. Unlike many radicchios, treviso grows tall instead of round. A member of the chicory family, it is naturally bitter, but grill it or sauté it with a nice slighty sweet, smoky bacon, and it sweetens up a bit. It likes salt and a good dose of olive oil (on the grill) or the rendered fat from the bacon, but not much else. It likes to stand alone, and it kinda clashes with garlic. Of course, if you like it a little sweeter, try drizzling a little balsamic vinegar on it when you serve it.

Berries from Hayton Farms. Photo copyright 2013 by Zachary D. Lyons.

Berries from Hayton Farms. Photo copyright 2013 by Zachary D. Lyons.

Speaking of gorgeous, just look at this array of fresh berries from Hayton Berry Farms. We’ve got blackberriesblueberriesraspberries and the elusive golden raspberries. Sounds like the golden ones will be available in a somewhat greater quantity this year, but supplies will still be limited, so get here early!

Jubilee tomatoes from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Jubilee tomatoes from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Hey kids, it’s time for the One Leaf Farm tomato of the week! And by my count, they are now up to harvesting 10 different kinds of maters. (See them all in our Facebook photo album.) These are Jubilee tomatoes. There seems to be debate amongst the seed companies on the Intertubes about the origins of this tomato, but it has been around since at least the early 1940s, and maybe as long ago as the 1890s. A golden to orange tomato, they are lower in acid, and thus a possible alternative for folks who have issues with high-acid tomatoes.

Fresh, local Rockfish from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

Fresh, local Rockfish from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

Let’s finish off with some fresh Washington rockfish from Wilson Fish. Rockfish is that fish that is misnamed “red snapper” by many folks, and it wasn’t until the feds cracked down of labeling practices of fish over the last decade that we finally realized we’d been eating rockfish this whole time. (Then again, most so-called “grouper” on menus still is, in fact, another species.) Rockfish kinda looks like a champion boxer that had to go the distance in order to win — not the prettiest of fish. But it is delicious. I love it coated with a nice blackening rub or jerk seasoning and pan-fried. Yummers. Of course, if you are reading this at 1 p.m. Sunday afternoon, you may be out of luck. This stuff tends to sell out very fast at your Ballard Farmers Market, so get here early!

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.