Sunday, January 25th: Local Meat, Winter Greens, Super Sweet Carrots & Coastal Fish!

Certified organic beef chuck roasts from Skagit River Ranch at Ballard Farmers Market. Copyright Zachary D. Lyons.

Hey, kids! It’s a Sunday with football! (Well, there’s the Pro Bowl, but seriously…) What are we going to do with ourselves? We could start be stocking up on fresh, nutritious localiciousness at our very own Ballard Farmers Market! It may be January, but there is still plenty of farm-fresh goodness just waiting for you right here! Like these certified organic, grass-finished beef chuck roasts from Skagit River Ranch. Cook it low and slow, filling your kitchen with warmth and aromas, then devour its big, beefy flavor, and remember what real beef, raised humanely and naturally, really tastes like. Pick some up this week, and cook it up for your Super Bowl party next weekend.

Winter braising mix from Growing Washington (Alm Hill Gardens) at Ballard Farmers Market. Copyright Zachary D. Lyons.

Growing Washington (Alm Hill Gardens) has plenty of this gorgeous, colorful and hearty winter braising mix available now, freshly harvested from their fields in Everson. This mix includes collard greens, various kales and cabbage, and I’ve been enjoying it all week, sautéed with some Jarvis Family Garlic Farm garlic.

Super sweet carrots from Stoney Plains Organic Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Don’t let the fact that these bulk organic carrots from Stoney Plains Organic Farm are all different shapes and sizes, with the ends trimmed off, discourage you. They are incredible sweet and satisfyingly crunchy, and they will make your body and soul happy in the dead of winter.

Fresh, local Rockfish from Wilson Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

Wilson Fish still offers fresh fish most Sundays at your Ballard Farmers Market all winter long. Of course, it all depends on the previous week’s weather if, how much and what kind of fish they will have. Two Sundays ago, they had a great supply of this rockfish in their coolers. Last week, it was true cod (what the FDA now insists is “Pacific cod.” Whatever.). Regardless of the species of the week, do get here early, as Wilson always sells out of fresh fish early. Then again, you can always bring home some of their amazing smoked king salmon, if push comes to shove.

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

Spicy salad mix from Colinwood Farm keeps me going all winter long. Grown in their Port Townsend green houses, it is made up of kales, chards, mustards, arugula, and other freshly harvested greens that will keep you true to that hardest of New Year’s resolutions.

Gruyere bread from Snohomish Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Yeah, yeah. You’re cutting back on the carbs as put of your new diet. But I am quite certain that if you read the fine print, the rules of your diet clearly make room for you to enjoy one of these awesome loaves of Gruyere bread from Snohomish Bakery.

Lavender-infused honey from Brookfield Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Have you met our new (well, sort of new) honey producer? Brookfield Farm produces and sells wonderful wildflower honey from its own hives, and it also sells honey from other local producers. They offer various natural and flavor-infused honeys that will pep up your tea, toast or biscuit!

Seahawks quiche from Deborah’s Homemade Pies at Ballard Farmers Market. Copyright Zachary D. Lyons.

Finally this week, real 12s eat quiche — fiesta quiche from Deborah’s Homemade Pies to be exact. Is it ironic that her quiche last week came in Packers green and gold? Not if you picture a group of Seahawks fans devouring it!

Go Hawks!

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, December 21st: Happy Solstice! (And Chanukah, Christmas, Festivus, Kwanzaa, Yule, Zappadan & Any Other Holidays I Missed!)

Holiday wreath from Alm Hill Gardens at Ballard Farmers Market. Copyright Zachary D. Lyons.

I’ve got the Andy Williams Christmas Album playing on the iTunes, and that can only mean it is time for our annual Winter Solstice, Chanukah, Festivus, Zappadan, Kwanzaa, Yule, and, of course, Christmas Ballard Farmers Market Blog Holiday Extravaganza! So deck the halls with one of these giant, natural wreaths from Alm Hill Gardens, and sing along with Andy, cuz it’s time to get our holidaze on, good people of Ballard!

Chef Jason Stoneburner of Bastille and Stoneburner during his 2013 Eat Local For The Holidays cooking demonstration at Ballard Farmers Market. Copyright Zachary D. Lyons.

“So hoopdeedoo, and dickory dock, and don’t forget to hang up your suck, cuz just exactly at 12-o’clock, he’ll be coming down the chimney, down!” And to get you further in the holiday spirit, our buddy, Chef Jason Stoneburner from Stoneburner and Bastille will perform an Eat Local For The Holidays cooking demonstration today at noon!

Hams for the holidays from Olsen Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

“It’s the most wonderful time of the year (ding, dong, ding, dong).” And yule need a nice roast beast for your holiday table to help ring in the season. Perhaps one of these lovely, freshly smoked holiday hams from Olsen Farms will hit the spot. Or maybe a nice leg of lamb, or a beef rib roast, will do the job.

Sweet potatoes from Lyall Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

And if you set some of these gorgeous Beauregard sweet potatoes from Lyall Farms on your holiday table, you will hit a high note with your guests that could very well send the kind of chills up and down their spines that we all get when Andy Williams hits those high notes when he sings, O Holy Night.

Cipollini onions from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

“It’s Christmas time pretty baby, and the snow is falling down…” Sing it, Elvis! And what could be sweeter than listening to An Elvis Christmas while enjoying some caramelized cipollini onions from Colinwood Farm atop some of their delicata or blue hubbard winter squash, eh?

Kale from Kirsop Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

“Uh-hubba-hubba, uh, here comes Santa Claus…” I think only Bruce Springsteen’s version of this song even comes close to Elvis’s. It’s that Delta Blues influence that makes it so much fun! And Santa will be quite please with you for setting out a nice plate of sautéed kale from Kirsop Farm with a nice glass of boozy eggnog. After all, we’re one of his last stops here in the Pacific Time Zone, and that means he’ll be all bound up on cookies and milk, and he’ll be ready for some fiber and a cocktail!

Pink Lady apples from Collins Family Orchards at Ballard Farmers Market. Copyright Zachary D. Lyons.

“And when those blue snowflakes start falling…” I think Elvis was missing his Pink Lady when he sang those words… his Pink Lady apples, that is, from Collins Family Orchards. And who wouldn’t? They’re at their peak right now, crisp and sweet. They are like candy, without the big bill from the dentist!

Organic cranberries from Starvation Alley Farm at Ballard Farmers Market. Copyright Giles Clement.

“Don’t fill my sock with candy… no bright and shiny toys…” Santa, bring Elvis’s baby back to him already. And throw in some of these wonderful organic cranberries from Starvation Alley Farm, too, please!

Stöllen from Snohomish Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

“It doesn’t show signs of stopping, and I brought me some corn for popping…” Just something about the swagger with which Dean Martin signs these word. And let it snow right here on the blog for your Ballard Farmers Market! Oh, and to really crank up the spirit, grab a loaf of stöllen from Snohomish Bakery. This traditional German holiday loaf is as much fun to pronounce as it is to eat, and it comes with its own little coating of snow, in the form of lots of powdered sugar!

Drinking chocolate from Soulever Chocolates at Ballard Farmers Market. Copyright Zachary D. Lyons.

“But baby, it’s cold outside…” Dean had better break out some of this drinking chocolate from Soulever Chocolates, and the discussion would be over in a heartbeat.

Raw pet foods from Porter’s Pride at Ballard Farmers Market. Copyright Zachary D. Lyons.

“The snow is snowing, and the wind is blowing, but I can weather the storm. What do I care how it may storm? I’ve got my love to keep me warm.” I think Dean was talking about his dog and his cat in this song. Heck, they come with their own fur coats, after all. So why not treat your best friends with some locally-made with local ingredients raw pet food from Porter’s Pride?

Salish sea salt and madrona smoked sea salt from San Juan Island Sea Salt Company at Ballard Farmers Market. Copyright Zachary D. Lyons.

“It’s the Little Saint Nick (oohoohoohooh)… Run, run, reindeer… (he don’t miss no one)…” Yes, the Beach Boys had it right. And you’ll have it right with this delicious stocking stuffer. These little sample bottles of sea salt and madrona-smoked sea salt from San Juan Island Sea Salt Company are just you need for those little extra gifts. Oh, and you can cook with it, too!

Rutabagas from Boistfort Valley Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Okay, like Santa, I’ve got a lot of ground to cover here, so I will spare you additional quotes from my Joan Stafford, Liberace and two Chimpmunks Christmas albums. (Although Liberace’s Twas The Night Before Christmas is an absolute classic!) For me, it just ain’t the holidays without steaming up some rutabagas from Boistfort Valley Farm and mashing them with some really good better. Yeah, baby!

Wild black trumpet mushrooms from Foraged & Found Edibles at Ballard Farmers Market. Copyright Zachary D. Lyons.

This has been an epic fall for wild mushrooms from Foraged & Found Edibles. Treat yourself to some of these awesome black trumpet mushrooms, or maybe some yellowfoot chanterelles or hedgehog mushrooms during the holidays!

Polish hardness garlic from Jarvis Family Garlic Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Not only is there no such thing as too much garlic, but you’ll need it for all sorts of holiday dishes. Plus, garlic makes a great stocking stuffer, too. Seriously! Garlic is known as the stinking rose, and who doesn’t like roses? Am I right, people? Think of the gourmand on your list for whom you need that little surprise gift. Then visit Jarvis Family Garlic Farm today at your Ballard Farmers Market, and let them introduce you to their wonderful selection of heirloom garlic varieties that will please you, and the recipient of your garlicky gift.

Bartlett pears from Martin Family Orchards at Ballard Farmers Market. Copyright Zachary D. Lyons.

Whether you are poaching them, baking them, saucing them, adding them to salads, or just eating them right off the core, you can’t go wrong at the holidays with a bunch of these great Bartlett pears from Martin Family Orchards.

Chanukah pecan pie from Deborah’s Homemade Pies at Ballard Farmers Market. Copyright Zachary D. Lyons.

Lest anyone think this post is too Christmas heavy (and really, it’s just Christmas music heavy!), check out these special Chanukah-themed pies from Deborah’s Homemade Pies. She’s got them in peach, pecan and several other flavors, as well as some with snowmen on them, and others with reindeer! Save yourself some work in the kitchen this week, and bring home the best pies in town!

Spirited Apple Wine from Finnriver Farm & Cidery at Ballard Farmers Market. Copyright Zachary D. Lyons.

You’ll really get in the holiday spirit with some of this Spirited Apple Wine from Finnriver Farm & Cidery. This is their cider taken in a wine cordial direction, then they add a bit of extra bunch that’ll make you smile. Just don’t plan on driving for a while. Just sit back, relax, and enjoy the day!

Beautiful, unique necklaces from Gypsy Beaded Creations at Ballard Farmers Market. Copyright Zachary D. Lyons.

Let’s take one more crack at that holiday gift list of yours. Remember, you will find truly unique gift items, direct from the local artists who created them, right here at your Ballard Farmers Market. Like these stunning necklaces from Gypsy Beaded Creations. Heck, you can actually watch Corrine make some of her pieces right in front of you at the Market! So give a gift with a real person behind it.

Beautiful, hand-turned wooden tableware from Vern Tator at Ballard Farmers Market. Copyright Zachary D. Lyons.

And Vern Tator, Woodturner, joins us today for his only pre-holiday visit of the 2014 season. Vern makes these magnificent works of functional art using wood from his own property. He turns, sands and polishes them by hand. And you get to give someone very special a spectacular set of wooden salt and pepper mills, a fantastic wooden salad bowl, a gorgeous wooden rolling pin, heirloom-quality wooden pens, and more!

Shucked oysters from Hama Hama Oysters at Ballard Farmers Market. Copyright Zachary D. Lyons.

Finally, we look a week ahead to New Year’s Eve. While your Ballard Farmers Market will be open next Sunday, December 28th, for you to stock up to celebrate the coming of a near year, Hama Hama Oysters will be absent. Why not stock up on shucked oysters today? They’ll have a freshness date that will carry through the changing of the calendar, and you’ll be all set for the big party!

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 23rd: Eat Local For Thanksgiving!

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

It’s here, folks! The first really big holiday of the holiday season: Thanksgiving! Or as we call it in my family, “Thanks For The Land Day!” Whatever you and yours call it, this coming Thursday is a day to take a break, take stock, and express our thanks for what we have, and especially for the bounty that reaches our tables. For Thanksgiving, the first American holiday, ultimately commemorates when mighty, advanced indigenous peoples welcomed undocumented foreigners with open arms and saved them from starvation at Plimouth, so that they might make better lives for themselves in a new world.

We in the farmers market community encourage you to Eat Local For Thanksgiving this coming Thursday, and we have pretty much everything you’ll need to do so right here. We then ask you to give thanks for the many local farmers, fishers, ranchers and food artisans who bring you the best food on earth right here at your Ballard Farmers Market every Sunday, year round. This year, the best way you can do that is to make a public comment in opposition to unreasonably high permit fee increases on farmers markets and their vendors proposed for 2015 by Public Health – Seattle & King County. For a great discussion of the issues at hand, and what is at stake, check out this week’s Ballard News-Tribune article, and for more details on how to comment, please see this blog post from last week. And in return, we thank you!

Shallots from Alvarez Organic Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

One of my favorite dishes for Thanksgiving is Brussels sprouts with bacon and shallots. There are plenty of Brussels in your Ballard Farmers Market right now, including those beauties up above from Nash’s Organic Produce. And several farms will have shallots, including this from Alvarez Organic Farms. I caramelize my shallots while browning and rendering out my chunked up bacon in a hot skillet. When the bacon begins to get browned, and the shallots caramelized, I drop in the Brussels, cut in half, and sauté them in the bacon grease until they get bright green and just beginning to get tender. At that point, I deglaze the pan with some white wine. The wine combines with the tasty browned pits, or fond, on the bottom of your skillet, reincorporating them back into the Brussels with delicious results. The Brussels finish cooking in this yummy wine sauce and the wine cooks down. The result is that your Brussels sprouts hating kin will ask for seconds!

And speaking of cooking tips, celebrated James Beard Award winning local chef, Ethan Stowell of Ethan Stowell Restaurants (including Ballard Ave’s Ballard Pizza Company, Chippy’s and Staple & Fancy) will preform an Eat Local For Thanksgiving cooking demonstration at 11 a.m. today.

Bacon from Skagit River Ranch at Ballard Farmers Market. Copyright Zachary D. Lyons.

You’ll need some of this amazing bacon from Skagit River Ranch to complete your Brussels sprouts masterpiece this week, but get here early, as it’s sure to sell out. And speaking of things selling out, here are some shopping strategy tips for today’s Market:

• Get here early, if you can.
• Pack patience with you, as crowds will be big.
• Maybe pack a cooler, too.
• Purchase things like eggs, bacon, cranberries and other items likely to sell out early first.
• If you don’t plan on watching any sporting matches today, you may prefer to shop after 1 p.m., when big games will thin out our crowds, though keep in mind that some prime items may be sold out by then.
• If you do plan to watch either the Seahawks or Sounders games, do your shopping first, or during halftime, and watch the games on one of the many TV screens in bars and eateries up and down Ballard Avenue. It will likely be cool enough that, even without a cooler, your Market goodies will keep just fine in your trunk until after the big game!

Here is a list of where you may be able to watch the Sounders playoff game in the neighborhood at 2 p.m. today:

• Bad Albert’s
• Ballard Smoke Shop
• Billy Beach Sushi & Bar
• El Borracho (on Leary)
• Kangaroo & Kiwi (on Market, soccer only)
• Kickin’ Boot
• Lock & Keel
• Loft
• Market Arms (on Market, soccer only)
• Moshi Moshi
• Patxi’s
• The Gerald
• The Noble Fir

Here is a list of where you will be able to watch the Seahawks, in addition to all of the places above:

• Bastille (at the bar)
• Bitterroot (in the bar)
• Hattie’s Hat (at the bar)
• Matador (at the bar)
• Stoneburner (in the bar)

And that’s how you can have your game, and Eat Local For Thanksgiving, too!

Siegerrebe wine nestled in siegerrebe grapes at LIV (Lopez Island Vineyards). Photo courtesy LIV.

Now, I wouldn’t necessarily recommend that you use a bottle of Siegerrebe from LIV (Lopez Island Vineyards) to deglaze your pan whilst cooking up those Brussels, but it would be a nice accompaniment to your meal. It, or any of the many other award-winning wines from LIV. And try out their new raspberry dessert wine, too!

Rutabagas from Alm Hill Gardens at Ballard Farmers Market. Copyright Zachary D. Lyons.

Another favorite of mine this week is steamed rutabagas mashed with lots of good butter. You’ll find these lovely little bagas at Alm Hill Gardens (a.k.a., Growing Washington), right at the bottom of the Market. Nummers!

Winter squash from Boistfort Valley Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Winter squash from Boistfort Valley Farm will help sweeten up your holiday feast. They have many different varieties from which to choose, in many flavors, textures, colors, shapes and sizes. Ask for cooking tips. Roast your seeds. And remember, you can eat the skins on many squash varieties!

Japanese turnips from One Leaf Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Looking to add a little taste of spring to your fall feast? How about some of these beautiful Japanese wax turnips from One Leaf Farm? They come complete with greens, meaning you get two dishes for the price of one! Or, better yet, cook them together! Cut the turnips in half, sauté them in butter or olive oil until tender and a bit browned. Then add the greens and some crushed garlic and toss together until the greens wilt. Salt and pepper to taste. Enjoy!

Red Lasoda potatoes from Olsen Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

And don’t forget the spuds! Olsen Farms has a couple dozen varieties of potatoes from which to choose, with one perfect for your needs. Some or white, others golden, and others red or blue. Some are waxy and others starchy. Some are better suited to baking, while others like roasting, and still others steaming or frying. Ask questions. Read tags. Have fun with your potatoes.

Parsnips from Oxbow Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

One thing you can do with your potatoes is mash them with some celery root and parsnips from Oxbow Farm. Talk about an elegant mash! You’ll want equal amounts of all three. I also like to cut up my parsnips into small chunks and roast them in a hot oven with some sweet potatoes from Lyall Farms cut into similar-sized pieces. When they’re tender, they’re done… in about 15-20 minutes. Toss them once, midday.

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

With all the meat, potatoes, sugary things, roots and such, you’ll want some roughage. Lucky for us, in spite of the recent cold weather, Colinwood Farm’s greenhouses are still cranking out some righteous spicy salad mix just for you! Slice up some of those turnips like radishes and add them to it.

Farmbox Greens’ vertical farm in West Seattle. Copyright Zachary D. Lyons.

Oh, and add some superfood to your salad, too! This week, we welcome Farmbox Greens to your Ballard Farmers Market with these Seattle-grown microgreens. In their seedling form, they are little nutrient bombs, and they are packed with flavor, too. Garnish your soups, mashes, meats and more with them.

Arkansas Black apples from Tiny’s Organic at Ballard Farmers Market. Copyright Zachary D. Lyons.

Apples are good for all sorts of dishes, from salads to sauces to pies, during the holidays. I chose this particular photo of Arkansas Black apples from Tiny’s Organic because I recently returned from a trip to Arkansas, and I am here to testify that this apple is, in fact, the apple of Arkansas!

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

Cirrus cheese from Mt. Townsend Creamery is what they, and I, call a “Northwest camembert.” It is the perfect cheese for any occasion, great on a nice slice of local bread and topped with some ikura from Loki Fish. You’ll need some for your holiday festivities!

Kalamata olive bread from Snohomish Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

And here is a perfect local bread for that pairing: kalamata olive bread from Snohomish Bakery. It is all chewy and salty and delicious, and it keeps fairly well, so fear not picking it up today for later in the week. And if you are simply a worrier by nature, then pop it in the freezer today, then pop it in the oven around 300 degrees on Thursday for about 20-30 minutes. It’ll be like it just came out of the bakery’s oven!

Fresh Puget Sound Keta salmon fillets from Loki Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

Loki Fish will have just a little bit more fresh Puget Sound Keta salmon today in fillet form before the Puget Sound season closes for 2014. They had one more brief opening on Thursday night, so this is super fresh. If you’re just not a turkey eater, or you are looking for something distinctly different for your other meals this week, here you go! But it will sell out early. However, they will have plenty of that aforementioned ikura, freshly cured and ready to pep up that cheese and bread, or your soup or salad.

Thanksgiving pumpkin pie from Deborah’s Homemade Pies at Ballard Farmers Market. Copyright Zachary D. Lyons.

Why spend the entire day in  your kitchen on Thursday? Give yourself a bit of a break and get one of these amazing pumpkin pies from Deborah’s Homemade Pies, or apple or pecan. Not only will it lower your stress level, it will likely be better than anything anyone you know can bake! And if you are attending a feast at someone else’s house, and you’re supposed to bring dessert… here you go! Just grab a pinch of AP flour out of the cupboard before you leave home and dust yourself a bit. Everyone will believe you baked it yourself.

Green Dragon hummus from House of the Sun at Ballard Farmers Market. Copyright Zachary D. Lyons.

Finally, we’d like to give one last shout out to Adam and House of the Sun Raw & Vegan Foods. Adam is retiring his company as of today’s Market, and he is moving to Portland. Stop by, wish him well, and grab yourself one last container of his awesome Green Dragon hummus for old times’ sake. Thanks, Adam! We’ll miss you!

Don’t forget to check out this week’s midweek blog posts (Tuesday & Thursday) for more information on what you’ll find today at you Ballard Farmers Market. And 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, May 11th: Happy Mother’s Day! Say “I Love You, Mom!” With Localiciousness From Your Ballard Farmers Market!

KaYing, a.k.a., The Old Farmer. Photo copyright 2011 by Zachary D. Lyons.

While most of us working at your Ballard Farmers Market think of our Market Master Judy Kirkhuff as our Market Mom, she thinks of KaYing from The Old Farmer that way. But heck, let’s just celebrate them both today, along with all the other moms in Ballard and beyond. It is interesting to note that Mothers Day has its origins in a holiday known as Mother’s Day For Peace that dates back to 1872, in response to mothers having to bury too many of their sons from endless wars. Frankly, I still like this idea. After all, can you imagine a better Mother’s Day gift than world peace?

Until that day, you can take care of your mom with a gorgeous bouquet of flowers from KaYing, or one of our other flower farmers, today at your Ballard Farmers Market. Or better yet, you could give your mom, our Market moms, and a lot of moms of lesser means a huge gift by buying a ticket to the Farmers Market Dinner & Auction to Support Fresh Bucks coming up this Tuesday at Hotel Ballard. We’ll be on the rooftop in glorious sunshine, eating deliciousness from your Ballard Farmers Market, prepared by Chef Jason Stoneburner, THE Stoneburner behind Stoneburner Restaurant. A limited number of paper tickets to this event will be available for sale at the Market Information Desk during today’s market!

Fresh red king salmon from Wilson Fish.Photo copyright 2012 by Zachary D. Lyons.

You could take your mom out to dinner today and fight the masses all doing the same. But on such a spectacular Mother’s Day Sunday as this, why don’t you make her dinner? Dinner from your Ballard Farmers Market, with fresh, Washington troll-caught king salmon from Wilson Fish, no less! Few things say, “I love you, mom,” quite like cooking her an amazing dinner. In fact, we’ll be eating some of this salmon Tuesday night at the Farmers Market Dinner & Auction!

Brilliant tulips from Ia’s Garden. Photo copyright 2012 by Zachary D. Lyons.

Of course, fresh flowers are right up there, too. These beautiful blooms are from Ia’s Garden, glowing in spring sun much like today’s. We have seven flower farms at your Ballard Farmers Market today, but lines will be long. Come early, pack some patience, and maybe work in teams. You know, one of you gets in line for flowers while the rest of you get your groceries, and maybe a quesadilla, some tacos or salmon sliders.

Japanese wax turnips from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Just in time for Mom’s Day, how about some of these beautiful Japanese wax turnips from One Leaf Farm. Rand and Paul can attest that I have been like an annoying little kid for the last few weeks, endlessly asking them, “are there going to be turnips this week?” over and over, again and again, in a repetitive and redundant fashion. And today, they are finally here! I love slicing the roots up and tossing them in salads like radishes, but they are also lovely sautéed whole or halved in a little butter, and then served atop a lovely bed of their wilted greens, which you had better eat, too, as they are awesome. It’s like getting two veggies for the price of one!

Cucumbers from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

And how about this?!? These are Japanese cucumbers from Colinwood Farm, fresh out of their greenhouse over in Port Townsend, a.k.a., The Banana Belt! And not only cucumbers. They’ve got baby summer squash and squash blossoms, spinach and carrots now, too, and a lot of other stuff!

Rhubarb from Sidhu Farms. Photo copyright 2012 by Zachary D. Lyons.

Get your rhubarb on, good people of Ballard! Yes, it is full-on rhubarb season, and our friends at Sidhu Farms have begun to harvest plenty of it from their fertile fields down in the Puyallup River Valley, the single most prolific rhubarb producing region in America! (“Alex, I’ll take Washington Agriculture Trivia for $800, please!”)

Organic asparagus from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

When I cook up spring king salmon from Wilson Fish, I love to serve it with some fresh organic asparagus, like this from Alm Hill Gardens, roasted in a 375 degree oven until just tender with some…

Wild morel mushrooms from Foraged & Found Edible. Photo copyright 2014 by Zachary D. Lyons.

Wild morel mushrooms from Foraged & Found Edibles. I like to slice them in rings about a half inch thick and then toss them in with the asparagus. Then, I like to add some…

Spring sweet onions from Alvarez Organic Farms. Photo copyright 2012 by Zachary D. Lyons.

Spring sweet onions from Alvarez Organic Farms. I cut the white part into rounds about a quarter to a half inch long, and the green part into one to two inch pieces. Add a little green garlic from Nash’s Organic Farm, prepared the same as the onions, and toss it all with some olive oil, for a nuttier, more local flavor, some camelina oil from our own Ole World Oils, some good, course sea salt and some freshly ground pepper, and roast it for 10-15 minute at 375 degrees, until just tender. That, and king salmon. Oh, how I love spring. And you will amaze mom with this meal, despite how simple it is. Trust me, I know. My mom is amazed every time I make it for her!

Heat-shaped Kombucha Mothers from CommuniTea Kombucha. Photo copyright 2014 by Zachary D. Lyons.

For Mother’s Day, why not give your mother a heart shaped kombucha mother from CommuniTea Kombucha? That way, she can make her own kombucha at home… and it’s just plain a really cool thing!

Awarding-winning sheep cheese from Glendale Shepherd. Photo copyright 2014 by Zachary D. Lyons.

While mom is relaxing in the sun in the backyard while you cook her dinner, bring her a plate of award-winning sheep’s milk cheese from Glendale Shepherd. Sheep cheese is not very common around these parts, and we are so lucky to have it here. And this stuff is delish! Of course, you’ll need a separate plate for these…

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

Fresh oysters on the half shell that you picked up from Hama Hama Oyster Company today at your Ballard Farmers Market! Hama Hama is the oyster company so nice, they named it twice! And their Blue Pools are gorgeous right now. So get you some, get shucking, and make mom feel like a queen!

Mothers Day Cookies from Grateful Bread Baking. Photo copyright 2013 by Zachary D. Lyons.

Grab mom some artisan bread, a few bagels and some of these heart-shaped ‘mom’ cookies from Grateful Bread Baking, while you are at it.

Eaglemount Red Wine defies gravity! Photo copyright 2014 by Zachary D. Lyons.

And don’t forget the wine! Like this gravity-defying Eaglemount Red Table Wine from Eaglemount Wine & Cider.

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

Make mom a nice salad with some fresh red leaf lettuce from Stoney Plains Organic Farm. Yes, head lettuce is back at your Ballard Farmers Market!

Mothers Day pies from Deborah’s Homemade Pies. Photo copyright 2011 by Zachary D. Lyons.

And finish mom’s special dinner off with a Mother’s Day pie from Deborah’s Homemade Pies. Yes, I know… you’d think I would be telling you to make the pie yourself. But let’s be honest with each other. Deborah’s pies are so much better than anything you will make on the fly today. Mom will love you all the more for caring enough to admit when making pie has you licked, and just going ahead and getting one you know is going to be really, really 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.