Posts Tagged ‘Ray’s Boathouse’

Sunday, March 28th: A Holiday Ham, A Market Family Addition, Rhubarb (so much for the rhythm of this title) & A Small Amount Of (wait for it) Asparagus!

March 28, 2010

A holiday ham from Skagit River Ranch. Photo copyright 2010 by Zachary D. Lyons.

Don’t forget to pickup a lovely ham for Passover, err, I mean Easter, coming up this week. This beauty is from Skagit River Ranch. Honestly, their hams are among the best I’ve ever had. Seriously. Also seriously, Olsen Farms has plenty of briskets still for Passover, which starts sundown tomorrow. And for Easter, they have lamb saddle roasts and rack of lamb today for $18/pound and standing rib roasts for $14/pound.

By the way, Skagit River Ranch will be featured during a special dinner at Ray’s Boathouse on Thursday, April 1st as part of Ray’s farmers market and sustainability dinner series. Make your reservations now!

Laurel Batho, new daughter of Julianna Batho. Photo copyright 2010 by Zachary D. Lyons.

Ballard Farmers Market added a new member to its family on March 10, 2010 at 9:54 a.m., when Julianna Batho of Ascents Candles gave birth at home to daughter Laurel, who joined us at a healthy 8.5 pounds. Julianna may be back selling her candles as early as today, so do stop by and congratulate her, and say hi to baby Laurel.

Fresh mint from Children's Garden. Photo copyright 2010 by Zachary D. Lyons.

It was just two years ago that Seattle Chefs Collaborative held a “Seasonal Ingredients” Meet & Greet on March 31st, for which there were mostly just roots and some braising greens available for the menu. Wow, is this year different! Yes, that is fresh mint you see above, and yes, this is a recent photo. Children’s Garden already has mint for you at Ballard Farmers Market, so why not muddle a julep or three for, um, well, spring. Yeah, that sounds like a good enough excuse.

Rhubarb from Stoney Plains. Photo copyright 2010 by Zachary D. Lyons.

And rhubarb. Yes, it is also now in season. Doesn’t a little rhubarb crisp sound pretty good right about now? Stop by Stoney Plains to pick some up today, but do it early, lest it sell out. And remember, you can get the flour for your crisp from Nash’s, and the butter and whipping cream from Golden Glen Creamery.

Wheat-free Oat Bread from Pacific Coast Bakery. Photo copyright 2010 by Zachary D. Lyons.

Pacific Coast Bakery took a little break from your Ballard Farmers Market during the dead of winter this year to upgrade its bakery. They’re back now with an expanded line, including this Wheat-Free Oat Bread. Yes, this stuff is made with oat flour, so if you are avoiding wheat, and missing bread, pick up a loaf of this stuff today.

Sunflower sprouts from Alm Hill Gardens. Photo copyright 2010 by Zachary D. Lyons.

These sunflower sprouts from Alm Hill Gardens have a deliciously nutty sunflower seed flavor (okay, maybe that should be “seedy” instead of “nutty”, but who wants to eat some seedy, right?), and they are one of the most nutrient dense foods around. Oh, and rumor has it that Alm Hill may have a little of the year’s first asparagus today, but get there early if you want some.

Canned albacore tuna from Cape Cleare. Photo copyright 2010 by Zachary D. Lyons.

“Line caught & handled with care” is what it says on the labels for Cape Cleare Fishery’s cans of albacore tuna. And besides the fact that their tuna is delicious, the labels on their cans are beautiful works of art.

Chives, green garlic and red mustard greens from Colinwood Farms. Photo copyright 2010 by Zachary D. Lyons.

And talk about the happy days of spring, how about this shot. Chives, green garlic and red mustard greens from Colinwood Farms. Oh, happy days indeed!

Smoked salmon wings from Wilson Fish. Photo copyright 2010 by Zachary D. Lyons.

Here is a true delicacy — smoked salmon wings from Wilson Fish. These are the fins that are trimmed from the fish when it is being filleted, and because the fins are near the fattest part of the belly, they are incredible rich with fish oils. In other words, these suckers are like buddah.

And remember, your Ballard Farmers Market is chock full of all sorts of goodness for  your kitchen, from meat, seafood, poultry, cheese, to all sorts of fruits and veggies, baked goods, sauces, confections, fresh-cut flowers and fresh milled flours, plants for the garden, wild mushrooms, and on and on. For a fuller accounting of what you’ll find at the Market today, go to “What’s Fresh Now!” in the upper right-hand corner.

Thursday, Feb. 4th: Ray’s Boathouse Presents: Sustainable Story #2: Farmers Market Fishers

February 3, 2010

Ray’s Boathouse presents the Fishing Vessel St. Jude & Loki Fish Company dinner on Thursday, February 4, 2010, in the Boathouse Dining Room

Joe Malley of St. Jude Tuna. Photo copyright 2009 by Zachary D. Lyons.

Ray’s Boathouse, Café & Catering on Shilshole Bay (6049 Seaview Avenue NW), Seattle continues its year of farmer, fisher, rancher, cheese maker, brewmaster and winemaker dinners featuring our many quality local purveyors. Join us as we celebrate Ray’s 37-year commitment to sustainability and buying local!

Chef Peter Birk, of Ray's Boathouse, performing a cooking demonstration at Ballard Farmers Market on November 15, 2009. Photo copyright 2009 by Zachary D. Lyons.

This story begins in 1976, when Ray’s was the first restaurant in Seattle to purchase a wholesale fish buyers license. “This enabled us to buy fresh fish directly from the fishers, with no middlemen compromising selection. Over the years, Ray’s has developed enduring partnerships with the best fishing vessels in the Northwest, who value our business as much as we value their commitment to quality. The result: we get the absolute highest quality fish available, and so do you.”

Loki Fish Company at Ballard Farmer Market in May 2009. Photo copyright 2009 by Zachary D. Lyons.

Ray’s is pleased to feature two of its excellent fisher friends from the Ballard Farmers Market ~ Joe Malley with Fishing Vessel St. Jude, and Pete Knutson with Loki Fish Company. The menu is available on Ray’s website. $65.00 per guest. Beverages, tax and gratuity are not included. Reservations are available from 6:00 to 8:00 PM. Please call 206.789.3770 ext. 3.

Wheatberries with Chanterelles, Apples & Winter Greens

November 20, 2009

Wheatberries With Chanterelles Apples & Winter Greens, as prepared by Chef Peter Birk of Ray's Boathouse for his cooking demonstration at Ballard Farmers Market on November 15, 2009. Photo copyright 2009 by Zachary D. Lyons.

This recipes was prepared on November 15, 2009 by Chef Peter Birk of Ray’s Boathouse as part of his Ballard Farmers Market cooking demonstration as part of the Eat Local For Thanksgiving campaign. Wheatberries came Nash’s Organic Produce, apples from ACMA Orchards, chanterelles from Foraged & Found Edibles, the small onion from Nature’s Last Stand, and the kale from Anselmo Farm, all Ballard Farmers Market vendors.

Ingredients:

  • 4 Tbs. olive oil
  • 1 small onion, minced
  • 1 cup wheatberries
  • 4½ cups broth, stock or water
  • 1 cup chanterelles
  • 1 washington apple, cut into slices
  • 2 cups winter greens, torn in pieces
  • Salt and pepper

Preparation:

In a 5- to 6-quart pan over high heat, heat 2 Tbs. olive oil and add the onion, stir often until browned, about 5 minutes. Add wheatberries to pan and stir until grains are dried, about 2 minutes. Deglaze with a splash of white wine if desired.

Add broth and bring to a boil, then reduce heat, cover pan, and simmer (check and stir occasionally to keep it from boiling over) until wheatberries are tender to bite and no longer tastes starchy, about 50 minutes. Drain the wheatberries and either chill them for later finishing or hold warm to finish sooner.

In a sauté pan, heat remaining 2 Tbs. olive oil over medium high heat. Add chanterelles and apples, cook for 1-2 minutes. Add wheatberries and continue to cook. When mixture is heated through, add the greens and then check for seasoning.

Sautéed Brussels Sprouts with Miso Vinaigrette

November 20, 2009

Sautéed Brussels Sprouts with Miso Vinaigrette, as prepared by Chef Peter Birk of Ray's Boathouse for his cooking demonstration at Ballard Farmers Market on November 15, 2009. Photo copyright 2009 by Zachary D. Lyons.

This recipes was prepared on November 15, 2009 by Chef Peter Birk of Ray’s Boathouse as part of his Ballard Farmers Market cooking demonstration as part of the Eat Local For Thanksgiving campaign. Brussels sprouts came from Ballard Farmers Market vendor, Sidhu Farms.

Ingredients:

  • ¼ cup rice wine vinegar
  • 1 Tbs. soy sauce
  • 2 Tbs. red miso
  • 1 tsp. sambal
  • 1 tsp. sugar
  • 2 Tbs. pickled ginger
  • ¾ cup canola oil
  • 1 pound Brussels sprouts, pulled apart into leaves

Preparation:

Process vinegar, soy sauce, miso, sambal, sugar and ginger in the blender until smooth. Add the oil slowly to emulsify.

Place a sauté pan over medium high heat, add Brussels sprout leaves to dry pan and sauté until just turning tender. Deglaze with desired amount of miso sauce. Toss to combine thoroughly. Serve immediately.