Posts Tagged ‘pizza’

BALLARD FARMERS MARKET: ALWAYS DIFFERENT

April 24, 2015

MELT – INNOVATION

The MeltMac

It features goat milk from Left Foot Farm, delicious goat and sheep milk cheeses, and locally farmed dried tomatoes and spinach.

Melt.  Now offering goat milk based macaroni & cheese dishes, inspired by mediterranean recipes.

Melt. Now offering goat milk based macaroni & cheese dishes, inspired by mediterranean recipes, for those who want to avoid lactose

The delicious sun-drenched flavors of the Mediterranean are the inspiration for this “no moo” MeltMac. Made with real Greek Kasseri, Mizithra, a ‘ewe’-phoric Gouda, Kalamata olives, dried tomatoes and spinach; one bite will transport you to the beaches of the Greek Islands. Kali Orexi!  If some of these ingredients are new to you, stop by to ask for a taste and explanation of all of those wonderful names.

HAMA HAMA SPOT PRAWNS

Wild-harvested, and fresh as a Gift from Mother Nature can be. Copyright by Zachary D. Lyons

Wild-harvested, and fresh as a Gift from Mother Nature can be. Photo courtesy Hama Hama Oysters.

NOW THIS NEEDS LITTLE EXPLAINING

Better get these wild-caught prawns while they are here at Ballard Farmers Market.  We never know when or how long they’ll be available. A delicate and unique flavor treat, easy to prepare, and absolutely delicious.

EASY RECIPE FOR SPOT PRAWNS DINNER: Start a 2-4 quart pan of heavily salted water to boil.

Wash and trim off tough ends of one bunch Asparagus,

Smash Garlic cloves (as many as you think you’ll like),

Coat a pretty large pan with a good dash of olive oil, add smashed garlic and gradually bring heat up to medium-high.

Wash prawns in fresh, cold water as the fry pan gets hot, pat-dry prawns.

When water is boiling fast, add Pasteria Lucchese’s Tagliatelli, (or any favorite pasta). Stir pasta as water starts to show bubbles again.

Add spears of asparagus or bok choy into the water as the pasta finishes.

This is when you need to watch all the cooking pots because it takes only a short time for everything to be cooked perfectly.

Add prawns into garlic saute pan, stir until they turn red, it will be just a few minutes.

Use tongs to remove veggies from pasta, drain pasta by pouring through a colander.  Plate pasta, pour spot prawns over pasta, including the garlic-oil, add asparagus.  Serve and get rave reviews.

NOTE:  When eating everybody should use their fingers and tongues. Lick the prawns for a great flavor burst, then peel the prawns, bite, eat pasta, eat vegetables, enjoy.

ANNOUNCING BIKE RACKS

Cascade Bicycle Club has worked to develop a bike rack valet parking program for the community of Ballard Farmers Market.  It will be premiered this Sunday.  Come by the market and check it out.

Cascade Bicycle Club Valet Bike Rack in Gasworks Park

Cascade Bicycle Club Valet Bike Rack in Gasworks Park

We are so excited to be able to offer a safe place at the market for all our biking friends to stash their bikes while they shop at the market. Thanks go to Cascade Bicycle Club for thinking of Ballard Farmers Market as the place for this and for their generous donation of time and efforts to make it happen.  And we want to give a shout out to Second Ascent for providing the storage of the bike rack during the week. The support from this neighborhood is so awesome.

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Everything in Ballard Farmers Market is Wonderful

March 28, 2015
BFM 2015 Bergen Place Park

Opening Day for Bergen Place – Ballard Farmers Market 2015

 Ballard Farmers Market grows into Bergen Place Park.    

We are glad to have a little more space to keep more of our fine foods and craft vendors longer through the summer as the farms begin to rush into the Ballard Farmers Market with their larger harvests.  You may have noticed over the years, the market experiences a gradual loss of some of our favorite food makers and handmade crafts as we have more and bigger farm presence.  A shout-out goes to the City Department of Parks and Recreation for approving our use permit of Bergen Place.  Now we can keep more of our fine vendors working in Ballard.  You’ll see a rotating variety of vendors over the coming months, like:  Veraci Pizza!  Their famous pizza oven cooking pizzas with many locally sourced toppings, was scheduled to move into Bergen Place at Ballard Farmers Market this Sunday, but they brought the wrong size truck and can’t make it work.  I apologize to those readers who saw this False alarm last night and the earlier post this morning.  We will try to work it out for next week.

Loading pizza in the mobile oven at Veraci Pizza at Ballard Farmers Market. Copyright Zachary D. Lyons.

Loading pizza into the mobile oven at Veraci Pizza at Ballard Farmers Market. Copyright Zachary D. Lyons.

IT’S SPRING TONIC TIME

Spring Greens from Stoney Plains Farm

and Foraged and Found 

Once upon a time, in the far distant past, mothers and crones and medicine women were the keepers of the villagers’ health.  It was from them that the secret of the Spring Tonic was imposed into the family diets and for treating illnesses in the community.  The medicine women had learned, what much later would be named by modern science as Micro-Nutrients and Vitamin C, were effective at helping people fight off the ravages of the winter weather and effects of less food for the people during the dark months.  They knew the secrets of recovery that were held within the bright green shoots emerging in the forests around them.

 MINERS LETTUCE

Fresh, tasty miner's lettuce from Stoney Plains Farm Copyright Zachary D. Lyons.

Fresh, tasty miner’s lettuce from Stoney Plains Farm Copyright Zachary D. Lyons

Miners Lettuce, saved many miners’  lives during the mid-1800s. Many men were taken in by the myths of “gold in them thar hills” that came out of the California Gold Rush.  These guys were gullible. They thought that within a few weeks, they could just walk around the mountains, picking up huge gold nuggets, and return home with their fortunes before their families missed them.  Consequently, many opted not to bring food supplies with them and, of course, many soon began to starve.  Luckily, the mountain ranges of the West Coast had a native plant, Claytonia profoliata, growing everywhere in the forests.  This beautiful and delicious green was packed with vitamins, most especially  “C”, and its common name, of Miners Lettuce is a testament to how many miners’ lives it was responsible for saving and how many of those silly men made it back from the wilds of the Northern California Sierras alive, if poorer.  Excellent in salads, as a beautiful garnish on any food, and used on sandwiches in place of lettuce.  The flavor is almost tart, but mild, and children love eating it fresh picked.
Both Nettles and Chickweed, endemic to fields and forest, paths and hedgerows, have also provided natural remedies for eons.  One is scary and the other is stepped on wherever you go.

 CHICKWEED

Chickweed, or Satin Flower as it was called in the early days of civilization.  From Stoney Plains Farm

Chickweed, or Satin Flower as it was called in the early days of civilization. From Stoney Plains Organic Farm. Copyright Zachary D. Lyons.

Chickweed is delicate and if soaked in cold water for an hour or four, will leach many of their healthful nutrients into the water and provide a refreshing drink to those who may have to re-hydrate from congestion or a cough from a cold.  Then use the greens in a fresh salad, on sandwiches, or as a garnish, much like you would parsley or cilantro sprigs.

STINGING NETTLES

Wild stinging nettles from Foraged & Found Edibles. Photo copyright 2010 by Zachary D. Lyons.

Wild stinging nettles from Foraged & Found Edibles. Photo copyright 2010 by Zachary D. Lyons.

The Nettles, with their prickly leaves, should be placed in a bowl of water, rinsed and drained. Best if you use a pair of tongs or a spoon so as not to touch them with your hands. Then throw them into a saute pan with mushrooms, onions and/or garlic, and eaten like any great vegetable.  Their sting disappears with the cooking, and may be responsible for a big part of the nutrition they provide.

AND THERE IS MORE !

Stop by to Welcome One Leaf Farm

Oxbow Alice. Photo copyright 2013 by Zachary D. Lyons.

Oxbow Alice. Photo copyright by Zachary D. Lyons.

Our amazing weather has caused bumper crops that are popping out of the fields of our area farms like magic.  One Leaf Farm is one of those.  I got a call from Alice, formerly the beauty who was always seen behind the tables of Oxbow Farm in the past years.  Now she works with Rand Rasheed.

Rand Rasheed, Owner & Operator of One Leaf Farm from Carnation

Rand Rasheed, Owner & Operator of One Leaf Farm from Snohomish. Copyright Zachary D. Lyons.

It seems these two powerhouse women farmers had more greens than the restaurants they normally supply could use this week.  So when they asked if they could bring One Leaf Farm greens this week, I jumped at the chance to bring them to Ballard Farmers Market.

YES!  WE HAVE EGGS!

Fresh eggs from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Fresh eggs from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

And that’s not the only treat we have this Spring. The hens love the balmy weather too.  Just about all of our egg farmers are having great egg production right now.  And they are the best, freshest, and often hugest eggs you can find without having a coop in your back yard. Perfect for Easter egg hunts and deviled egg plates on the dinner table. Don’t worry, the market has all the eggs you could ever want this year. If you have an Egg dying project coming up, be assured that you can dye the brown ones too. Not surprisingly, the colors come out more vibrant and intense than when using white eggs.  I found a fun website a few years ago with ideas for brown egg decorating.  I thought it had creative ideas.  Check it out here: http://roscommonacres.com/2012/04/how-to-decorate-brown-eggs-for-easter/

LOPEZ ISLAND WINERY’S LAST WEEK

Award winning wines from Lopez Island Vineyards. Photo copyright by Zachary D. Lyons.

Award winning wines from Lopez Island Vineyards. Photo copyright by Zachary D. Lyons.

A consistent winner of prizes for Best-of-Category, Lopez Island Vineyards will be taking a hiatus from the Ballard Farmers Market in order to catch up with the many Spring chores that a vineyard has. Again, because of this amazing weather, the vines are requiring a lot of attention.  As so many of our farms, Brent Charnley and Maggie Nilan, are working the vineyards and running the winery almost entirely by themselves. You’re encouraged to come to market this Sunday, stock up on their very special wines and say goodbye.  If you have the time, volunteer to help out at LIV, and you could find yourself with an interesting job while you enjoy one of the most beautiful islands in the world.  Be sure to pick up enough bottles to last until they return.  Luckily wine keeps in a cool pantry or basement excellently, actually getting better.  It’s a feeling of security to have a stock of great wines, ready for that special occasion when only the best local taste will meet the standard of what you want to sip.  Try taking home their most recent winner, Malbec, their lovely Gold Winning Madeline Angevine, it won a Platinum Award, and the Siegerrebe white wine, declared “top-quality” by Wine Press Northwest.

NEED SOMETHING NEW FOR THE SPRING?

Find a one of a kind skirt to brighten up these warmer days.  Children’s sizes are also available.

Marmalade Design You can find a unique and charming skirt for the Spring festivities

Marmalade Design You can find a unique and charming skirt for the Spring festivities

THANKS TO ALL OF YOU FOR YOUR SUPPORT

Some Ballard Farmers Market Success Stories

March 6, 2015
Autumn Martin returns today with her Hot Cakes! Photo copyright 2009 by Zachary D. Lyons.

Autumn Martin with her Hot Cakes at Ballard Farmers Market back in 2009. Copyright Zachary D. Lyons.

In the People’s Republic of Ballard, and especially at your Ballard Farmers Market, we know great, local food and drink. So it is no wonder your Ballard Farmers Market has been home to, and indeed a launching pad for, many now very familiar and celebrated names in the local food and beverage industry. And as I continue my personal countdown to retirement from this blog, today I celebrate just a fraction of the extraordinary folks with whom we have shared the street over the years, and the success they have so deservedly achieved.

Like Chef Autumn Martin of Hot Cakes, now with her own storefront just a block up from the Market. Most days, there is a line out the door there to eat her delicious chocolatey creations, but did you know Hot Cakes got its start right here on the street at your Ballard Farmers Market? Yep. We couldn’t be more proud of you, Autumn. And just look at all of the press, from all over the world, she’s getting!

Veraci Pizza co-owner Marshall Jett being interviewed by Food Network Canada. Photo copyright 2010 by Zachary D. Lyons.

Veraci Pizza co-owner Marshall Jett being interviewed by Food Network Canada. Photo copyright 2010 by Zachary D. Lyons.

This photo is from 2010, when a camera crew from Food Network Canada arrived at your Ballard Farmers Market to feature Veraci Pizza on their street food show, Eat Street. You probably see Veraci’s mobile pizza ovens all of town — heck, all over the Northwest. Besides their storefront on Market Street, they have a depot on 15th Avenue on Crown Hill will dozens of the trailers. You will also find them in Spokane, in Oregon and in Idaho. But did you know that they got their humble beginnings right here with us many years ago? Back then, they just had one, and then two trailers. Wow. We just love a great success story!

Kimchi, Krauts & more from Firefly Kitchens at Ballard Farmers Market. Copyright Zachary D. Lyons.

Kimchi, Krauts & more from Firefly Kitchens at Ballard Farmers Market. Copyright Zachary D. Lyons.

Firefly Kitchens got its start in a shared kitchen space in Frelard in 2010, introducing Seattle to what has now become one of the biggest trends in food: fermentation. They gathered up local veggies from area farmers and allowed them to naturally ferment with delicious and nutritious results. We liked them so much, we directed them to the Good Food Awards in San Francisco in January 2011, and low and behold they won! And they’ve been winning ever since! And while you can now find their products at finer grocery stores throughout the area, the finest grocery store for them is still right here at your Ballard Farmers Market!

Farhad from Tall Grass Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Farhad from Tall Grass Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Yes, we all still miss us some Farhad, who retired from Tall Grass Bakery last September. So I thought I’d pay homage to him one more time whilst also reminding all y’all that Tall Grass Bakery also got its start with us, way back when your Ballard Farmers Market was wedged into the Fremont Sunday Market at 34th & Fremont, before Fremont was redeveloped and the Market moved to Ballard in 2000. They, too, shared a kitchen with another bakery back in the late 1990s. Now, they make some of the best bread in Seattle out of their storefront on 24th Avenue NW and bring it to you here at your Ballard Farmers Market, as well as other markets and restaurants all over King County.

Market Master Judy Kirkhuff with Nash & Patty Huber of Nash's Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Market Master Judy Kirkhuff with Nash & Patty Huber of Nash’s Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

In 2008, American Farmland Trust gave Nash Huber of Nash’s Organic Produce in Dungeness their annual, national Steward Of The Land Award. It is just one of many awards Nash has won over the years for the hundreds of acres and many farms he has not only kept in farm production in Clallam County, but that he has rejuvenated, rebuilding the soils, working with the local climate, and developing his own varieties of seeds that would thrive there. The result is a farm that is at its peak of production all winter long while many other local farmers are home reading seed catalogs or vacationing in Mexico. And like Bob Meyer, whom I saluted yesterday, Nash, too, has pioneered organic agriculture in Washington and helped many an up-and-coming farmer along the way!

Don Hilario Alvarez holding hot chile peppers at Alvarez Organic Farms. Copyright Zachary D. Lyons.

Don Hilario Alvarez holding hot chile peppers at Alvarez Organic Farms. Copyright Zachary D. Lyons.

Today, it is hard to imagine a farmers market around Seattle in August and September without the dozens of varieties of organic peppers from Mabton’s Alvarez Organic Farms (currently prepping their soil for the 2015 growing season!). Don Hilario Alvarez, the farm’s patriarch, is a classic American success story — a true example of an immigrant who pulled himself up by his own bootstraps, scrimping, saving and investing, until he became one of the most admired organic farmers in the nation. Way back in 2004, ATTRAnews, the newsletter of the National Sustainable Agriculture Information Service, celebrated him in a feature story in their issue about Latino farmers.

Roger Wechsler of Samish Bay Cheese. Photo copyright 2009 by Zachary D. Lyons.

Roger Wechsler of Samish Bay Cheese. Photo copyright 2009 by Zachary D. Lyons.

Back in 2010, Seattle was host to the American Cheese Society Awards, and frankly, our Market vendors mopped up the floor with its competition. And the winningest of all of your Ballard Farmers Market’s cheese makers was Samish Bay Cheese, taking home four separate awards. Stop by and take a tasting tour on any Sunday right here, and you will understand why!

Janelle & Jerry Stokesberry of Stokesberry Sustainable Farm support I-522. Photo copyright 2013 by Zachary D. Lyons.

Janelle & Jerry Stokesberry of Stokesberry Sustainable Farm support I-522. Photo copyright 2013 by Zachary D. Lyons.

Ever wonder what makes the Seahawks and the Sounders play so well? We like to believe it is because they eat eggs and chickens from Stokesberry Sustainable Farm. Need I say more?

Tacos from Los Chilangos. Photo copyright 2013 by Zachary D. Lyons.

Tacos from Los Chilangos. Photo copyright 2013 by Zachary D. Lyons.

Oscar Mendez comes from a family of great Mexican cooks, and our markets are proud to have fostered them. Now, Oscar’s Los Chilangos lays claim to being the only mobile taco stand sourcing its animal protein locally. He get it directly from local, sustainable and humane farmers, fishers and ranchers right here at your Ballard Farmers Market. He gets rockfish from Wilson Fish, beef and pork from Olsen Farms, and eggs from Stokesberry Sustainable Farm. Best of all, his food is wonderful!

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

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

And I round out this tribute to the achievements of the many vendors we quite frankly consider our family… heck, our children… with neither the last nor the least of our award-winning, storefront opening, international media starring market heroes. This is Brent Charnley from LIV (a.k.a., Lopez Island Vineyards). One of our state’s oldest wineries, the fact that it is certified organic makes it even more unique. Rarer still, it is located in the Puget Sound Appellation, Washington’s coolest, dampest wine-grape growing region, producing many Germanic varieties of grapes, and a few French, that just simply won’t grow elsewhere in Washington. And the list of awards their wines have won over the years is, frankly, almost embarrassing. Stop by for a taste to find out for yourself, and then take a great bottle, or three, home this Sunday!

Sunday, October 31st: BOO!!! How About Some Market Treats!

October 31, 2010

Dante Rivera, owner of Dante's Inferno Dogs, slinging dogs at your Ballard Farmers Market. Photo copyright 2010 by Zachary D. Lyons.

I spent Saturday afternoon partying with Dante Rivera, his staff and his friends, family and fans to celebrate the 10th anniversary of Dante’s Inferno Dogs. In fact, Dante’s is the same age as your Ballard Farmers Market. We both were born in the summer of 2000 here on the mean streets of Ballard. One could say we grew up together. In fact, Ballard Farmers Market has nurtured, or incubated, a number of businesses over the years. Indeed, it is one of its roles. Today, let’s take a look at our five prepared food vendors, four of which developed their businesses by vending at Ballard Farmers Market to the point where they now have storefronts. And vending at Ballard Farmers Market seems to give our vendors a unique sense of community that they carry with them as they grow, as evidenced by Dante’s support of other Market vendors in his business, and the party he threw today. Thanks, Dante!

Devra, owner of Patty Pan Grill, slinging fine veggies quesadillas at Ballard Farmers Market. Photo copyright 2010 by Zachary D. Lyons.

Patty Pan Grill is another one of our bedrock vendors. You may be one of the throngs of people who enjoy one of their veggie quesadillas every Sunday, but you may not realize that Devra gets most of those veggies directly from our many farmers each week. You should just see her load up on boxes of veggies at the end of the Market each Sunday. And if you can’t wait to get your weekly fix, you’ll be excited to learn that Patty Pan Grill just opened, last week, a new storefront at 23rd & Madison in the Central District, just a short distance from our sister Madrona Farmers Market. The menu there will change daily and will be seasonally based, using ingredients from our Market farmers and other local farms.

Veraci Pizza co-owner Marshall Jett being interviewed by Food Network Canada. Photo copyright 2010 by Zachary D. Lyons.

Veraci Pizza is another Market vendor that now has a storefront — theirs at 5th & Market here in Ballard. From Veraci’s humble beginnings with its pizza oven wagons in our market system, Veraci Pizza has expanded to operating multiple wagons throughout the Seattle area on any given day, as well as doing so in Portland and Spokane, too. So great has the legend of Veraci grown that Food Network Canada interviewed owner Marshall Jett at Ballard Farmers Market earlier this year for a series they are doing on great street food in North America, due to air in the next year.

Fresh, hot mini donuts from Market Mini Donuts. Photo copyright 2009 by Zachary D. Lyons.

Market Mini Donuts is our most recent addition. It is a sibling business to Ballard Farmers Market’s founding farm, Anselmo’s. These little suckers are nothing short of addictive, and since they’re small, you don’t have to feel as guilty about polishing off a dozen of them! They actually were slinging their donuts at Dante’s party yesterday afternoon. Their chocolate coated donuts, if you ever get a chance to try them, are outrageously good. I finally forced myself to stop eating them when, well, they ran out.

A typical wall of humanity cued up for Anita's Crepes. Photo copyright 2010 by Zachary D. Lyons.

You may wonder why I don’t have a lovely, close up photo of Anita’s Crepes, our fifth prepared food vendor, that also now has a storefront of its own, on Leary Way across from Hales Brewery in Frelard. Well, the simple answer is that the line at Anita’s is always so long, it is hard for me to get close enough to get such a photo. You see that black canopy on the left in the photo above? That’s Anita’s. Now, you see that sea of humanity stacked up in cue for Anita’s Crepes — that wall of people? They wait patiently for a long time to get their crepes. I am not going to risk my life by trying to barge into that line, or get inside their booth and slow them down, lest that mob becomes unruly!

Whole grain emmer, rye and wheat from Bluebird Grain Farms. Photo copyright 2009 by Zachary D. Lyons.

Hey, there’s lots of other deliciousness to be had amongst the many tables of your Ballard Farmers Market. Bluebird Grain Farms is here today, but then they’ll be gone for a couple of weeks, so stock up on grains and flours now. Today will likely be the last for corn, peas, tomatoes and many other sensitive summer crops, so grab them while you can. Mind you, it is the last day of October. In a normal weather year, these crops would have come and gone weeks ago! Autumn Martin returns with her Hot Cakes! today. Yunmers! These little cakes that you take home and pop in your oven that come out all molten chocolate are to die for! And you’ll find lots of great fall crops, from apples and pears to winter squash, sunchokes and Brussels sprouts.

There is much more waiting for you at your Ballard Farmers Market today. Just check the What’s Fresh Now! listings in the upper right-hand corner of this page for a more complete accounting of what is in season right now!