Posts Tagged ‘quiche’

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

January 24, 2015
Certified organic beef chuck roasts from Skagit River Ranch at Ballard Farmers Market. Copyright Zachary D. Lyons.

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.

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.

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.

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 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.

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.

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.

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.

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Sunday, January 9th: Bagels, Short Ribs, Kombucha, Tulips & Some Righteous Triticale, Dude!

January 9, 2011

Fresh, chewy bagels from Grateful Bread Bakery. Photo copyright 2010 by Zachary D. Lyons.

Hey kids! We got bagels!!! Woohoo!!!!! After Christmas, we lost two of our three bakeries, leaving us with just Tall Grass, which, mind you, ain’t a bad thing to be left with. But we figured we really need at least two bakeries. Enter: Grateful Bread Bakery from Wedgewood. We enjoyed these guys and their baked goodies all summer at our four seasonal markets, and we’re just tickled pink to be able to add them to our great roster of vendors here at your Ballard Farmers Market. Besides bagels, they also make great bread, cookies, croissants, and other goodies. And if we’re lucky, they’ll have some challah for those French toast emergencies. But what I suggest you do, first and foremost, is pickup some of their bagels, grab some truffled fromage from Mt. Townsend, and some salmon lox from Loki or Cape Cleare, and have yourself a proper Brooklyn-style Sunday brunch. Yeah, baby. That’s what I’m talkin’ about!

Rack of lamb, saddle of lamb and standing beef rib roasts from Olsen Farms. Photo copyright 2010 by Zachary D. Lyons.

And guess what else? Olsen Farms is having a sale on beef short ribs today — just $5 per pound! Oh, the slow cooked deliciousness! Okay, I know. Those ain’t short ribs in the photo above. Truth be told, I don’t have a photo of Olsen’s short ribs. Sue me! But hey, that is their beef, and some of their lamb, too. Bottom line: all their meat is wünderbar. So, if you are a slacker today and don’t get down here to your Ballard Farmers Market before they sell all of their beef short ribs for $5 per pound, just get something else. You can thank me later.

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

And here’s some great news. Communi-Tea Kombucha finally worked out its little misunderstanding with the Treasury Department, and now they are a — get this — licensed brewery, and they’re back at your Ballard Farmers Market. Seems the fermentation process for kombucha is a little on the squirrelly side, and the good folks at our federal government spent most of this past summer cracking down on pretty much everyone in America who was making kombucha because during fermentation, the stuff creates alcohol. I am guessing that means they won’t be able to offer you samples of the stuff anymore at the Market, and they’ll probably card you, but you should get some anyway, because it is very, very good for you, and it is alive!

Fresh sorrel from Full Circle Farm. Photo copyright 2011 by Zachary D. Lyons.

Look! Green stuff!!! Yes, you will still find some green things at your Market. In fact, the good folks at Full Circle Farm are working great wizardry and hocus pocus over there in Carnation this time of year, what with their greenhouses and hoops. So come get some sorrel. And maybe some miner’s lettuce. Cuz green things are as rare as sunshine this time of year… unless we’re talking about moss.

Vegetable quiche from Deborah's Homemade Pies. Photo copyright 2011 by Zachary D. Lyons.

Real men eat vegetable quiche from Deborah’s Homemade Pies. I mean, dudes, it’s friggin’ pie, man. Really good pie. With eggs. Lots of eggs! Just remember to get one of her sweet pies for dessert, too. You’re welcome, and your manhood is intact.

Fresh cut tulips from Alm Hill. Photo copyright 2011 by Zachary D. Lyons.

Tulips in January! Thank you, Alm Hill, for putting a little floral color into our long, cold, gloomy winter. But you’re scratching your head, wondering, “how the heck are they getting tulips to bloom in January?” One word: greenhouses. So grab a dozen stems, why don’t you, and brighten up your day, or someone else’s.

Honey crisp apples from Jerzy Boyz. Photo copyright 2010 by Zachary D. Lyons.

Oh, these sure are beautiful honey crisp apples, aren’t they? And tasty, too. I’ve been working on a bag of these babies from Jerzy Boyz this whole past week, ensuring I will keep the doctor away. Pickup your own bag o’apples today!

Whole grains from Nash's. Photo copyright 2009 by Zachary D. Lyons.

And finally, the promised righteous triticale, as well as some wheat berries and a bit of rye all grown by Nash’s over on the Olympic Peninsula. I’ve been eating the triticale rolled in a hand mill and cooked like oatmeal. It has a great nutty flavor to it, and I love how it smells when I am cooking it. It reminds me of Wheatena from when I was a kid. Of course, this stuff isn’t all processed like Wheatena — it’s the real deal. I like warming up some jambon in a skillet, and then tossing the two together. Yummers!

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. But please note that due to our recent cold weather, some crops may not be available as anticipated.