Sunday, May 2nd: Fresh, Troll-Caught Washington Coastal SALMON! Woo-hoo!!!

Fresh, wild, Washington king salmon from Wilson Fish. Photo copyright 2009 by Zachary D. Lyons.

It’s b-a-c-k!!! Yep, Fresh, wild, troll-caught, Washington coastal (not to be confused with “postal”) king salmon is back at Wilson Fish. The season opened yesterday, May 1st, and Steve Wilson went and caught some right off the bat, in spite of the cranky weather on the coast. In fact, the boys at Wilson Fish will have fresh king salmon, halibut, true cod and rockfish today, but not a lot, and it will go fast. Some forget that second cup of coffee this a.m. You’d better be in line when the market opens!

Spring pea shoots from Colinwood Farms. Photo copyright 2010 by Zachary D. Lyons.

You know, that salmon would be lovely with a nice side of sauteed pea shoots, eh? A little garlic, a little olive oil. Heaven. Colinwood Farms has a limited supply of pea shoots, so once you fight your way to your piece of salmon, run recklessly (well, not really) to Colinwood for your pea shoots.

Lemon grass starts from Billy's Organic Produce. Photo copyright 2010 by Zachary D. Lyons.

Billy’s Organic Produce is back, though it will be a while before they have fresh tomatoes. In the meantime, they have lots of plants, including something you might not expect — lemon grass. It is plenty hard to find fresh lemon grass in stores, so why not just grow your own, eh?

Cayenne powder from Pipitone Farms. Photo copyright 2010 by Zachary D. Lyons.

I just love the fact that more and more dried local herbs and spices are becoming available from our market farmers, don’t you? And the farm that has truly blazed this trail is Pipitone Farms from Cashmere. Here is one of their latest additions: cayenne powder. You use it. Why not get it from a local farmer?

Culinary herb rub from Moosedreams Lavender Farm. Photo copyright 2010 by Zachary D. Lyons.

I had the pleasure of visiting Moosedreams Lavender Farm recently. Not only do they grow lavender on their tiny farm in the foothills of the Olympic Mountains, in Port Angeles, but they produce all manner of products from it, from soap to pet products to bath salts to culinary herb rub, above. I love this stuff on steak. An half hour before you throw your steak on the grill, pull it out of the fridge, slather it with olive oil, and coat it with this rub. Then let it sit and warm up while you built your fire in your Weber. Oh, yeah. That’s what I’m talkin’ about!

Chicken pies from Deborah's Homemade Pies. Photo copyright 2010 by Zachary D. Lyons.

Deborah’s Homemade Pies returns today to your Ballard Farmers Market. Deborah was off running a marathon — Boston, I think — but she’s back, and amen for that. Gotta get me one of them chicken pies and a slice of chocolate decadence.

Salted caramel brownie from Pasteria Lucchese. Photo copyright 2010 by Zachary D. Lyons.

I don’t know if these new brownies from Pasteria Lucchese will cure what ails you, but they certainly will cause you to care less about it. These salted caramel brownies are intensely delicious without being overpowering, and yet, like all of the amazing dessert creations Pasteria Lucchese has produced, a little goes a long way, meaning you can enjoy it in multiple sittings, unless if what ails you is a complete lack of willpower, in which case get two of these, as the first won’t even survive the trip home.

And remember, your Ballard Farmers Market is chock full of all sorts of goodness for  your kitchen, from meat, seafood, poultry, cheese, to all sorts of fruits and veggies, baked goods, sauces, confections, fresh-cut flowers and fresh milled flours, plants for the garden, wild mushrooms, and on and on. For a fuller accounting of what you’ll find at the Market today, go to “What’s Fresh Now!” in the upper right-hand corner.

Sunday, November 8th: Brussels Sprouts, Cool Mushrooms, Lovely Pasta & Some Fine Meat

Fresh Brussels sprouts from Sidhu Farms. Photo copyright 2009 by Zachary D. Lyons.

When it comes to Brussels sprouts, I’m with Ciscoe Morris. I love ’em! Just look at these beauties from Sidhu Farms. Boistfort Valley and Nash’s have them now, too. My favorite way to prepare them is to sauté them with some Sea Breeze pancetta and some shallots from any number of Ballard Farmers Market vendors until they get bright green and begin to soften. Then I hit the pan with some white wine to deglaze all the yummy porkaliciousness, and to give the sprouts a quick steam and a lot of extra flavor.

So add that to your Eat Local For Thanksgiving recipe list, eh? And if you have a recipe to share, just use the comment form to send it our way, and we’ll post it, credited to you, in our recipe section.

Lomo (left), pancetta and shoulder bacon from Sea Breeze Farm. Photo copyright 2009 by Zachary D. Lyons.

Speaking of pancetta, how about all this magnificent pigrificness from Sea Breeze. The aforementioned pancetta is in the middle, flanked by some lomo and a bit of shoulder bacon that we Irish would simply call rashers. Do you realize that there are still people who shop at, gasp, grocery stores? Poor saps.

Gorgeous shallots from Children's Garden. Photo copyright 2009 by Zachary D. Lyons.

And here are some of those aforementioned shallots — these from Children’s Garden. Shallots are as pretty to look at as they are delicious to cook with, don’t you think?

Viking purple potatoes from Olsen Farms. Photo copyright 2009 by Zachary D. Lyons.

Viking purple potatoes from Olsen Farms are spuds fit for our Ballardite ancestors’ fiercest warriors. These beauties steam up perfectly, then mash delicately. Their flesh is snow white, providing the perfect canvas for some of that naturally yellow butter from Golden Glen. (Sorry. I just noticed I was drooling on the keyboard.)

Saffron milkcap mushrooms from Foraged & Found Edibles. Photo copyright 2009 by Zachary D. Lyons.

Under the heading of wicked-cool looking ‘shrooms are these wild saffron milkcap mushrooms, brought to us by the fine folks at Foraged & Found Edibles. Don’t know how long they’ll have them, but I must get a recipe for them. Christina?

Some serious daikon radishes from Nash's Organic Produce. Photo copyright 2009 by Zachary D. Lyons.

When many other farms are winding down their harvests, Nash’s Organic Produce is usually just hitting its stride. Check out these daikon radishes they just began to harvest. They’re huge and, well, perfect.

Handmade pasta from Ballard's own Pasteria Lucchese. Photo copyright 2009 by Zachary D. Lyons.

Have you tried some of the pasta from Pasteria Lucchese? I love this stuff. It is handmade and frozen fresh. Straight from freezer to boiling water, it takes just a couple of minutes to cook. Then toss it with whatever moves you. It is toothsome and delicious with magical elasticity. I love tossing the squid ink tagliatelle (lower right, above) with shrimp, maybe some peas, garlic and red pepper flakes, and a little olive oil and freshly grated parm. Yeah, baby.

Live geoduck from Taylor Shellfish. Photo copyright 2009 by Zachary D. Lyons.

I heart geoduck from Taylor Shellfish. Plus, it makes people blush.

Herbal pet goodies from Moosedreams Lavender Farm. Photo copyright 2009 by Zachary D. Lyons.

As you begin the process of scouring the Market for great gift ideas for the holidays, don’t forget your furry friends. Moosedreams Lavender Farm has all sorts of herbal pet goodness for that special Felix or Fido in your life.

Handcrafted wreathes from Essence From My Garden. Photo copyright 2009 by Zachary D. Lyons.

Linda Bones of Essence From My Garden, from Edgewood, handcrafts these beautiful wreathes from what grows in her back 40. Just imagine how one of these will brighten up your home with some old world charm for the holidays.

Four Seasons Gourmet. Photo copyright 2009 by Zachary D. Lyons.

Finally, welcome Four Seasons Gourmet, with its raspberry-infused vinegar, to Ballard Farmers Market. Rest assured: the raspberries are local.

Don’t forget, we have cooking demonstrations coming up on Nov. 15th and 22nd. Check the schedule in the upper right-hand corner for details. And you’ll also find the “What’s Fresh Now!” menu there, which will give you a full accounting of what’s at the Ballard Farmers Market today.