Posts Tagged ‘pie cherries’

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, June 23rd: Happy Summer! New Winery, Raspberries, Artichokes, Goat Ricotta, Pie Cherries, Wild Saskatoon Berries & More!

June 22, 2013
Cabernet Franc from Kitzke Cellars. Photo courtesy Kitzke Cellars.

Cabernet Franc from Kitzke Cellars. Photo courtesy Kitzke Cellars.

Happy summer, all y’all! We peaked at 16 hours of sunshine on Thursday, and it’s just going to get darker from here on out. But we’ve got a whole summer of spectacular weather and delicious local flavors in store for you here at your Ballard Farmers Market. Let’s start this first post of Summer 2013 by introducing our newest vendor, Kitzke Cellars. Their vineyards and winery are located just west of Richland where they have an amazing view of Candy Mountain, and they produce some stunning wines. The Kitzke Family has been farming there since the 1970s, though their transition from being orchardists to being winemakers has been gradual. Stop by and introduce yourself today, and pick up a bottle of one of their big reds!

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

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

Your eyes do not deceive you. These are raspberries. From this year. Grown locally by Sidhu Farms. They just started harvesting them last weekend on their farm in the Puyallup River Valley. Just another sign of what a remarkable year we are in. It is warmer, drier, and crops are coming in earlier than we’ve seen in years. Enjoy!

Artichokes from Nash's Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Artichokes from Nash’s Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Mmm. Artichokes. From Nash’s Organic Produce. Oh, the possibilities. Though if you’re like me, you’ll end up steaming them, tearing off the leaves, dipping them in a good mayo and eating the soft, fleshy bit. But hey, by the time I get home from your Ballard Farmers Market, that’s about all the creative energy I’ve got. You can probably put more thought into it!

Squash blossoms from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Squash blossoms from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

More fairly simple summer fare can made with these squash blossoms from Alvarez Organic Farms. Stuff them with a nice fresh goat cheese, give them a dunk in a nice batter and pan-fry them. Oh, yeah, baby. That’s living!

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

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

Lucky for us, one doesn’t have to go very far from the Alvarez tables to find good, local goat cheese. Just a few tents down is Twin Oaks Creamery from Chehalis. They’ve got fresh and aged goat and cow cheese, as well as goat yogurt and fresh goat and cow milk! And you know what would be nice stuff in those squash blossoms? This new goat ricotta from Twin Oaks.

Pie cherries from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

Pie cherries from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

Looking for pie cherries? ACMA Mission Orchards has you covered, but only for a limited time. Pie cherries have a very short season — just a couple of weeks — so if you’ve got cherry pie, or maraschino cherries, in your future, you’d better get over here on the double!

Salad mix from Growing Things Farm. Photo copyright 2013 by Zachary D. Lyons.

Salad mix from Growing Things Farm. Photo copyright 2013 by Zachary D. Lyons.

Yay! More simple, and simply delicious, summer food from your Ballard Farmers Market. This gorgeous salad mix is from Growing Things Farm in Carnation. Just pick up some carrots and radishes, a little crumbly, salty cheese, and maybe some fresh peas, toss it altogether with your favorite dressing, and you are good to go! And talk about making picnics easy. Just grab a loaf of bread, some fresh fruit and a bottle of wine, and maybe a pie or some cake, and you have an instant, all-farmers market meal on the go!

Albacore tuna loin portion from Fishing Vessel St. Jude. Photo copyright 2013 by Zachary D. Lyons.

Albacore tuna loin portion from Fishing Vessel St. Jude. Photo copyright 2013 by Zachary D. Lyons.

Fishing Vessel St. Jude won’t be able to make it to your Ballard Farmers Market on July 7th for their normal first Sunday of the month visit, so they are coming today, and then again on July 21st, to make up for it. So be sure to stop by today to stock up on your monthly supply of the best albacore tuna anywhere, directly from the fisher. And right now, they’ve got these perfectly-sized frozen loins that will easily feed one or two people.

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

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

Carrots! Finally!!! These are from Gaia’s Harmony Farm. If we’ve been suffering one crop in particular this year so far, it has been a lack of carrots. We’ve had a few here and there, but these most colorful, sweet and crunchy of delectable roots are made of love, sunshine and puppy dogs, and we should always have them, and never have to wonder when we’ll see them again. Welcome back, dear carrots!

Saskatoon berries from Foraged & Found Edibles. Photo copyright 2010 by Zachary D. Lyons.

Saskatoon berries from Foraged & Found Edibles. Photo copyright 2010 by Zachary D. Lyons.

Welcome back wild Saskatoon berries, too! Foraged & Found Edibles let us know Saturday that the first wonderful wild berries of the season have arrived, a bit ahead of schedule, like so much else this year, although in reality, things are just on schedule this year, for a change. Oh, they’ve got morelsporcinis and sea beans still, too.

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

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

Just in time for Independence Day, Colinwood Farms has the first red, white and blue new potatoes of the season. In the past few years, we’ve been lucky to see any of these before mid-July. So there is no excuse this year not to have a red, white and blue potato salad on the menu for your 4th of July barbecue!

You would have this expression on your face, too, if you had just eaten an apricot from Bill's Fruit. Photo copyright 2009 by Zachary D. Lyons.

You would have this expression on your face, too, if you had just eaten an apricot from Bill’s Fruit. Photo copyright 2009 by Zachary D. Lyons.

Hey, kids! Bill is back! Yup, Bill’s Fruits returns today for one more summer of juicy, sweet stone fruit. Today, he should have Bing and Rainier cherries, and if we’re lucky, some of these apricots, though it is still just a little early for them. Welcome back, Bill!

Fava beans from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Fava beans from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

One Leaf Farm just began harvesting these lovely fava beans this past week. And when fava beans are this young and tender, they are amazing on the grill. In fact, it was One Leaf’s Rand who turned me on to this method of eating them, and now I can’t get enough this time of year. Just toss them in a bit of olive, salt and pepper to taste, and throw them on the grill. When the pods get soft, they are ready to eat, pod and all. Just take off the stem and the string! You can thank me (and Rand) 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.

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, July 18th: Welcome Back Boistfort Valley Farm & Some Short Timers!

July 18, 2010

A beautiful Boistfort Valley Farm display. Photo copyright 2009 by Zachary D. Lyons.

Have you been missing these spectacular displays from Boistfort Valley Farm at your Ballard Farmers Market? Well, miss them no more, because today they make their triumphant return for the 2010 season. In a year when we have seen many crops come in late, Boistfort Valley, which is usually our last farm to come in each year, is coming in especially late. That’s because they don’t like to come into Ballard until they can come in big, and big is how they are coming in today! Woohoo!!! (Doh! Late update on Sunday… we’ll have to wait another week for Boistfort. Apparently they weren’t quite ready to come in big today, and someone forgot, but we won’t mention any names (my boss). But everyone else is here!)

Jerry Baxter, the man behind Got Soup? Photo copyright 2010 by Zachary D. Lyons.

Of course, one side effect of the last of our regular farm contingent finally returning is that it makes for less room for other folks. Fortunately, with the absence of a few other farms briefly for a couple of weeks, the processed food vendors on the bubble have squeezed in a little extra time with us. But that reprieve is likely to expire soon, perhaps as soon as next week. So visit these folks now and stock up, while you can, lest you wait until fall for their return. Got Soup? is one such vendor on the bubble. Jerry’s making some amazing cold soups, perfect for hot summer days. I am a particular fan of the Heirloom Tomato Gazpacho, but I recommend you try them all!

Josephines from Hot Cakes. Photo copyright 2010 by Zachary D. Lyons.

Hot Cakes is another one of our short timers. Can you really live without one of Autumn’s Josephines until fall? Better get your fix now! And while you’re at it, those molten chocolate cakes in jars actually freeze very well. So stock up on them. Then, all you have to do is thaw them and slide them in the oven whenever you are in the mood.

Fleur de Sel caramels from Jonboy Caramels. Photo copyright 2009 by Zachary D. Lyons.

Given the fresh nature of Jonboy Caramels, I’m not sure how much stocking up will serve you, but you can certainly get yourself a nice big fix of them, right? Honestly, I recommend that you eat nothing but caramels for the next three days, just to get it out of your system for the next couple of months. Of course, if you must have another dose of any of these three vendors goodies, as well as some other folks you may be missing, or even if you need a mid-week restock on veggies, we encourage you to visit us at our newest farmers market at the Olympic Sculpture Park on Thursday evenings from 3:30-7:30 p.m. This market is located in a spectacular setting, and offers cooking demonstrations, wine tastings and dancing lessons, too!

Hummus from House of the Sun. Photo copyright 2010 by Zachary D. Lyons.

House of the Sun makes delicious raw & vegan foods right here in Ballard. Besides this hummus, above, they make salads, crackers, snack bars, entrees, veggie chips, coconut juice and much more, right here in Ballard at a kitchen about a block from the Market. You can normally find them at some of our other markets, like Madrona and Georgetown, but today, for one day only, they are joining us at your Ballard Farmers Market. Come meet them, try out some of their products, find out where in the neighborhood you can get their stuff, and then let us know what you think. And if you are unfamiliar with the art of making raw and vegan cuisine, I am betting you will be blown away by what they can do without any cooking or animal products of any kind. Believe me, this is not rabbit food! It’s too good for that.

Kombucha from Communi-Tea. Photo copyright 2009 by Zachary D. Lyons.

When times are tough, so are regulators. And the latest victim of the regulatory machine is our buddy, Chris, and his Communi-Tea kombucha. It seems that the Washington State Liquor Control Board has been on the warpath with regards to kombucha lately, because the process of making it, which involves the fermentation of green tea, results in the production of a very minute amount of alcohol. Apparently, the limit is something like 0.25% alcohol content before the Man gets cranky, and since fermentation accelerates in the warm summer months, keeping the alcohol content that low gets a bit squirrelly. But come on. “Near Beer” sold to minors in some states has much more alcohol than that. The point of all of this is to say that Chris will be at your Ballard Farmers Market today, but only to answer your questions, not to sell his delicious, healthful kombucha. So stop by and have him explain more about this to you, so that we all can better understand how the oldest and one of the most restorative preservation methods known to human beings — fermentation — is something that the Man really doesn’t need to obsess over.

Pie cherries from Prana Farms. Photo copyright 2010 by Zachary D. Lyons.

Okay, back to the future. These are pie cherries. They are tart, not sweet. And that is why they make for great pies. They can stand up to the addition of sugar without ending up overwhelming sweet. They tend to have a very short season. Prana Farms has them right now, so run, don’t walk, to see Eric at Prana to get you pie cherries now!

Saskatoon berries from Foraged & Found Edibles. Photo copyright 2010 by Zachary D. Lyons.

And these are Saskatoon berries from Foraged & Found Edibles. These wild-foraged berries that are related to the blueberry also have a short season, so stop by and try some now, while you can.

Rhubarb from Alm Hill. Photo copyright 2010 by Zachary D. Lyons.

Has this whacky weather year got you missing your rhubarb crisp? Good news! Rhubarb back with a vengeance. In fact, Clayton from Alm Hill tells me, “I was wandering the farm, and I found a whole field of rhubarb!” (Actually, it is kind of amusing just how many times he has told me something like that.)

Sweet peppers from Colinwood Farms. Photo copyright 2010 by Zachary D. Lyons.

And how about some peppers? Yup, Colinwood Farms from Port Townsend wins the pepper sweepstakes for 2010 with the first ones of the year, right out of their greenhouses. I don’t know about you, but I will be grilling some of these alongside a nice piece of fresh king salmon from Wilson Fish later.

Beefsteak tomatoes from Magana. Photo copyright 2010 by Zachary D. Lyons.

Magana Farms is located in the Palm Springs of Washington — the Yakima Valley — and that means they grow a lot of hot weather loving crops. That includes these beefsteak tomatoes. Yes, it is BLT season! And just imagine that Skagit River Ranch burger with a slice of vine-ripened tomato on top. A-friggin-men!

Artichokes from Nash's. Photo copyright 2010 by Zachary D. Lyons.

My final nod to all things deliciousness this week goes to Nash’s Organic Produce, and their new crop of artichokes. You know you want them. You must have them. You will be wrestling with your neighbors today to get them. But please, don’t get too out of control, and remember to pickup some butter from Golden Glen to dip them in.

And remember, there is plenty more for you to find today at your Ballard Farmers Market. But before you click on the What’s Fresh Now! pages to see what all else is in season right now, please do take a moment to vote for Ballard Farmers Market in American Farmland Trust’s America’s Favorite Farmers Markets contest. Just type “Ballard” in the market search box, and it’ll take you right to the page where you can vote for us. And thank you!