Posts Tagged ‘pumpkin seeds’

Sunday, October 21st: Parsnips, Brussels Sprouts, Heirloom Apples, Hardy Kiwis, Roasted Pumpkin Seeds & More!

October 20, 2012

The Loki fishing on Puget Sound. Photo courtesy Loki Fish.

“Eat Local. Eat Loki.” That’s the slogan for the Loki Fish Company, based at Ballard’s own Fishermen’s Terminal, and a long-time vendor at your Ballard Farmers Market. And it is this time of year that they truly bring the “local” home. That is because Loki just started fishing for Keta salmon on Puget Sound this week, and today, they will offer the first of the year catch fresh at the Market! Fish doesn’t come any more local than this. Above is a photo of the Loki out in the center of Puget Sound, not far from here, last October. Enjoy!

Heirloom Macoun apples from Booth Canyon Orchard. Photo copyright 2012 by Zachary D. Lyons.

Did you know that there are more that 7,500 known varieties of apples? Really. And Washington state, being the largest producer of apples in the U.S., is home to an enormous reservoir of heirloom varieties of apples, helping to preserve many hundreds of these heritage breeds of apples for future generations to enjoy. Right now, many of these stunning apples are available right here at your Ballard Farmers Market, including these Macoun apples from Booth Canyon Orchard. A cross between McIntosh and Jersey Black apples, they have been regarded as one of the finest eating apples in the world.

Golden beets from Gaia’s Natural Goods. Photo copyright 2012 by Zachary D. Lyons.

Gaia’s Natural Goods is very proud of their stunning vegetables, which are actually hitting their prime right now for flavor and nutrition. Gaia’s puts an emphasis on the healthfulness of what they grow on their organic farm up in Snohomish. But you’ll keep going back for the flavor and freshness! Just look at these stunning golden beets they have now. Impressive, even amongst the Ballard Farmers Market family of farmers, eh?

Parsnips from One Leaf Farm. Photo copyright 2012 by Zachary D. Lyons.

It’s parsnip season! Woohoo! These beauties are from One Leaf Farm. I love roasting them in a hot oven with some sweet potatoes or other roots, but they are also great in mashes with celery root and potatoes, or in soups, stews and more. Hey, so it’s dark, cool and wet again. So what. We’ve still got lots of awesome deliciousness coming into your Ballard Farmers Market every week!

Hardy kiwis from Greenwater Farm. Photo copyright 2012 by Zachary D. Lyons.

Hardy kiwis, like these from Greenwater Farm in Port Townsend, are one of the great, though rare, fruits of the Northwest. They are a true kiwi, but a lot smaller than their southern cousins, and frankly, a lot sweeter. They’ve been breed to thrive in our cool, damp climate. They are only going to be around for two or three more weeks, so get some while you can. Trust me, if you miss these, you will spend the entire next year listening to your friends raving about them until October rolls around again. Consider yourself warned!

Brussels sprouts from Summer Run. Photo copyright 2010 by Zachary D. Lyons.

Okay, I do love this time of year, when so many of my favorite foods come into season. Like Brussels sprouts. You heard me. I love to brown some chunked up bacon while sweating some shallots, then tossing in the sprouts halved and sautéing them until bright green and just beginning to become tender. Hit the hot pan with some white wine to deglaze it, which will also finish braising the sprouts, and season with salt and pepper to taste. This recipe is guaranteed to win over the most skeptical eaters. Summer Run Farm wins the Brussels sprouts sweepstakes with the first of the season this year!

Roasted Oxbow pumpkin seeds from Pasteria Lucchese. Photo copyright 2012 by Zachary D. Lyons.

This time of year, Pasteria Lucchese is making a lot of pumpkin ravioli with pumpkins from Oxbow Farm. That means they end up with a lot of pumpkin seeds, too. So, they roast them, simply. They are crunchy, delicious and satisfying, and they give you the ability to enjoy freshly roasted pumpkin seeds without getting your hands all slimy.

Salad mix from Colinwood Farms. Photo copyright 2012 by Zachary D. Lyons.

Sure, nights have gotten cooler around here, but there is still plenty of gorgeous salad mix coming from our local farms to your Ballard Farmers Market, and perhaps no salad mix is lovelier than this spicy salad mix with edible flowers from Colinwood Farms. This is one of those images that causes you to bang into your screen with your finger or your nose, just trying to get at the beautiful deliciousness, isn’t it?

Nash’s Best Carrots from Nash’s Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

These bags are the stuff of legend. 5-pound bags of Nash’s Best Carrots from Nash’s Organic Produce in Sequim. They are sweet and crunchy, make for great juice, additions to salad, or munched on their own, maybe dipped in some hummus. Grab a bag and enjoy!

Red storage onions from The Old Farmer. Photo copyright 2012 by Zachary D. Lyons.

These lovely red storage onions are from The Old Farmer. Perfect, aren’t they? I know, you’re thinking, “but I thought The Old Farmer only sold flowers.” Nope. They grow some veggies, too, and this year’s long, warm, dry summer has resulted in one of the best years for onions in memory — including these beauties!

Spinach gouda puffs from D:Floured. Photo copyright 2012 by Zachary D. Lyons.

Let’s finish this week’s epistle with something irresistible — spinach gouda puffs from D:flloured. What makes them even better is that they are gluten-free, and yet they don’t taste like so many gluten-free products do. These are amazing, and you will love them, whether or not you are avoiding gluten. Trust me. When have I ever lied to you? (Okay, you can’t count April Fool’s Day.)

Finally, another reminder to please 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.

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 13th: Chef Jason Stoneburner of Bastille Helps Us Eat Local For Thanksgiving!

November 13, 2011

Chef Jason Stoneburner from Bastille Café & Bar. Photo copyright 2011 by Zachary D. Lyons.

Thanksgiving is just 11 days away, and it is time to think about how we can all Eat Local For Thanksgiving, with the help of your Ballard Farmers Market, of course. To that end, our annual Eat Local For Thanksgiving cooking demonstration series returns this week and next. Today at noon we welcome Ballard Avenue’s own Chef Jason Stoneburner of Bastille Café & Bar. Jason is no stranger to working with the bounty of your Ballard Farmers Markets. His menu incorporates ingredients from many Market farmers, fishers and ranchers. Today, he will give us some simple, delicious ideas for preparing Thanksgiving side-dishes without all the stress.

Smoked, pickled & shucked oysters from Hama Hama Oyster Company. Photo copyright 2011 by Zachary D. Lyons.

Oysters enhance many a Thanksgiving stuffing recipe, not to mention oyster stew. Hama Hama Oyster Company offers fresh, shucked jar oysters in various oyster and jar sizes, as well as smoked and pickled oysters to help you liven up your holiday meal or party, or just to enjoy as comfort food on a cool, dark, wet November night.

Delicata squash from Oxbow Farm. Photo copyright 2011 by Zachary D. Lyons.

You’ll want some winter squash as part of your holiday meal, and talk about a simple, low-stress side dish. Just take a few of these beautiful delicata squash from Oxbow Farm, cut them in half, lengthwise, scoop the seeds out, then just slather them in olive oil and place them face down in a glass baking dish and roast them in a 375 degree oven until tender — 20-30 minutes. Its deep sweetness will concentrate wonderfully. You can even eat the skins! And toss the seeds with some olive oil and salt in a pie tin and roast them right alongside the squash for a crunchy, salty snack. The seeds take only about 10 minutes to roast at most. Just stir them once, mid-roast.

Fresh cranberries from Bloom Creek Cranberry Farm. Photo copyright 2011 by Zachary D. Lyons.

If you are like me (as terrifying a thought as that may be), you probably think of cranberry sauce as something tin can-shaped, complete with the ridges, and horribly sweet. But cranberry sauce need not be so repulsive. Washington is one of the nation’s top cranberry producing states, so there is no excuse not to get fresh cranberries to make fresh cranberry sauce. Just stop by Bloom Creek Cranberry Farm today at your Ballard Farmers Market and grab some of their fresh cranberries, and you, too, can be liberated from the dreaded canned cranberry sauce forever!

Cabbage from Red Barn Farm. Photo copyright 2011 by Zachary D. Lyons.

Red Barn Farm from Enumclaw returned just last week to your Ballard Farmers Market for the fall harvest season. Julie’s got this beautiful cabbage right now, which I am certain you can use to warm up your kitchen and your belly now that the cold, wet November we know and love has finally come back to us in ernest.

Roasted pumpkin seeds from Pasteria Lucchese. Photo copyright 2011 by Zachary D. Lyons.

It’s pumpkin season, and that means Pasteria Lucchese is making lots of pumpkin ravioli with pumpkins from Oxbow Farm. And where there’s pumpkins, there’s pumpkin seeds. Sam and Sarah finally decided, and bless them for this, to roast the many pumpkin seeds they have been amassing lately, and the result is these yummy bags of the crunchy squash spawn. Mmm.

Blackberries from Hayton Berry Farms. Photo copyright 2011 by Zachary D. Lyons.

Wait, what?!? Are those, um, blackberries? In November? Yup. In this, the screwiest weather year in memory, the harvest schedule has been turned on its head. That means, among other things, that Hayton Berry Farms still has blackberries a good month after they should. So why not make some last-minute jam, or some berry cobbler. And have fun explaining it to your friends and family.

Sweet potatoes from Alm Hill Gardens. Photo copyright 2011 by Zachary D. Lyons.

Hey, kids! A second farm has local sweet potatoes now at your Ballard Farmers Market. Alm Hill Gardens has found a variety of beauregard sweet potatoes that has been bred to grow in their cool climate just south of the Canadian border in Whatcom County. They don’t grow as big as other sweet potatoes, but they still eat plenty good!

Macoun apples from Booth Canyon Orchard. Photo copyright 2011 by Zachary D. Lyons.

Booth Canyon Orchard grows an extraordinary variety of heirloom tree fruit in the Methow Valley over in Okanogan County. Among their many apples are these prized Macoun apples. You have no idea just how hard it was to capture this photo last Sunday, because so many people kept shoving me out of the way so they could buy these.

Smoked king salmon from Wilson Fish. Photo copyright 2011 by Zachary D. Lyons.

The fresh coastal salmon season for Wilson Fish has now passed, but they still have plenty of the best smoked king salmon you will find anywhere. Add it to your holiday table, or just keep it to yourself! I recommend tossing it with some Pasteria Lucchese pappardelle, some peas, and a little olive oil. Yeah, baby!

Award-winning chocolates from Chocolates By George. Photo copyright 2011 by Zachary D. Lyons.

Chocolates By George has also recently returned to your Ballard Farmers Market with its many award-winning confections. George Brunjes — that’s the “George” behind Chocolates By George — has concocted a delicious array of chocolate treats in his mad scientist laboratory up on Whidbey Island. He even has a special flavor this month that incorporates wasabi. Bam! Stop by, say hi to George, and satisfy that sweet tooth today.

Fresh kombucha from CommuniTea. Photo copyright 2011 by Zachary D. Lyons.

For a refreshing drink that’ll cure what ails you, grab a bottle of kombucha from CommuniTea. They call their brew, “Kombucha without Compromise!” See, the feds have been forcing most kombucha off store shelves because it contains a small amount of alcohol as a byproduct of the natural fermentation process — small, but enough for the feds to regulate. Well, Chris from CommuniTea decided to let them regulate him, and he went and got himself a brewery license. That means you now can enjoy the real deal from him. It also means you need to be 21 to buy it.

Hey, there is plenty of 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.

p.s., it’s just not the same writing this blog in the wee hours of Sunday morning with my dear feline friend, Polly, on the couch behind me, rousing with every curse I blurt out when I screw something up. She passed away on Friday, November 4, 2011 at the ripe old age of 19 — or about 130 for you and me. We should all live so long. Polly, you are missed.