Posts Tagged ‘rockfish’

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, February 23rd: Spinach, Cabbage, Daffodils, Fermented Vegetables & Hot Cider! Winter Collides With Spring!

February 22, 2014
Bouquets with fresh daffodils from Children's Garden. Photo copyright 2014 by Zachary D. Lyons.

Bouquets with fresh daffodils from Children’s Garden. Photo copyright 2014 by Zachary D. Lyons.

No, I don’t care what the forecast is for today. Those are daffodils. Local daffodils. From Children’s Garden. They are blooming right now, bringing with them the promise of a spring that is not far off. So let Ma Nature get a little more gloppy lowland snow out of her system today. Matters not to me. I’ll have a bundle of spring on my kitchen table! Will you?

Over-winterd Savoy cabbages from Nash's Organic Produce. Photo copyright 2011 by Zachary D. Lyons.

Over-winterd Savoy cabbages from Nash’s Organic Produce. Photo copyright 2011 by Zachary D. Lyons.

Oh, yeah, baby! Gotta love those over-wintered Savoy cabbages from Nash’s Organic Produce. Having survived not one, but two week-long hard freezes, they are sweet and nutrient dense, and what makes them strong makes us strong! How about some nice braised cabbage? Maybe sauté some. And how about doing a test-run of corned beef and cabbage in advance of St. Paddy’s Day? It’s just three weeks off, you know.

Baby spinach from Colinwood Farms. Photo copyright 2012 by Zachary D. Lyons.

Baby spinach from Colinwood Farms. Photo copyright 2012 by Zachary D. Lyons.

Boom! Yup, that’s baby spinach from Colinwood Farms. They just started harvesting a new crop from their greenhouses last week. Talk about a hint of spring. But wait! There’s more! Yes, they also now have salad mix again. Indeed, Colinwood has become famous for its amazing winter salad mix, which is full of hearty greens and tender, spicy mustards. I live off of this stuff this time of year.

Olsen Farms pork belly bacon (left) and jowl bacon (right). Photo copyright 2013 by Zachary D. Lyons.

Olsen Farms pork belly bacon (left) and jowl bacon (right). Photo copyright 2013 by Zachary D. Lyons.

Beautiful bacon from Olsen Farms. That’s traditional pork belly bacon on the left, and pork jowl bacon on the right. Jowl bacon, you ask? Yes, it’s bacon made using the jowl of the pig, and it is amazing. It has a unique, delicious flavor, and it is well suited to many dishes. Hmm. Maybe I’ll sauté some Olsen bacon with some of that cabbage from Nash’s tonight, and finish it off with…

Britt's Curry Kraut. Photo courtesy Britt's Pickles.

Britt’s Curry Kraut. Photo courtesy Britt’s Pickles.

Curry Kraut from Britt’s Pickles. This naturally-fermented kraut is not only uncommon, it is uncommonly good. And it is even certified Kosher! I know what you’re thinking. If it’s Kosher, why am I going to add it to my cabbage and bacon. Look, just because it’s Kosher does not mean you are required to keep Kosher to eat it, but if your do keep Kosher, it’s nice to know you can get a great local product like this, eh? Britt’s joined us last week with their kimchis, krauts and pickles. Stop by and try some samples today!

Over-wintered carrots from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

Over-wintered carrots from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

The over-wintered carrots at Alm Hill Gardens are amazing right now. Mind you, after the last big freeze, they are a little funny looking. Some have even needed to be trimmed a bit. But remember, sugar is natures anti-freeze, and when it got really cold two weeks back, these bad boys got really, really sweet. They may not be beautiful, but they taste incredible.

Organic apple donut dippers and hot apple cider from Tiny's Organic Produce.. Photo copyright 2014 by Zachary D. Lyons.

Organic apple donut dippers and hot apple cider from Tiny’s Organic Produce.. Photo copyright 2014 by Zachary D. Lyons.

Tiny’s Organic Produce is mixing it up a bit lately with their organic appliciousness. They have begun to offer hot apple cider and apple donut dippers at your Ballard Farmers Market. The dippers are battered, deep-fried wedges of their apples — a little winter decadence that will still keep the doctor away. And the hot cider comes traditional and spiced, and it will warm you up on this cold, late-winter’s day. Enjoy!

Fresh, local Rockfish from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

Fresh, local Rockfish from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

Last, but certainly not least today, I present you with fresh rockfish from Wilson Fish. They are catching rockfish, true cod and ling cod this time of year off the Washington Coast when the weather permits. Gotta love some blackened rockfish, eh? But remember, supplies are limited, and this stuff always sells out fast. The early bird get the, um, err, fish.

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.

Sunday, August 18th: Pears, Peaches, Peppers, Politicians & P-other Stuff!

August 17, 2013
Sen. Ed Murray and Councilperson Richard Conlin enjoying Soda Jerk Soda at Wallingford Farmers Market. Photo copyright 2013 by Zachary D. Lyons.

Sen. Ed Murray and Councilperson Richard Conlin enjoying Soda Jerk Soda at Wallingford Farmers Market. Photo copyright 2013 by Zachary D. Lyons.

State Senator Ed Murray and Seattle City Councilperson Richard Conlin joined us at our sister Wallingford Farmers Market recently to celebrate not only National Farmers Market Week, but also the fact that Wallingford Farmers Market is the reigning Washington Farmers Market of the Year, according to the Washington State Farmers Market Association. In addition to lovely proclamations, presentations, tours and speechifying, they also enjoyed some Lime Cilantro Jalapeño fresh soda from Soda Jerk Soda (above). Of course, being the marketing machine that we are, we couldn’t help but use this image to promote Soda Jerk. (You’re welcome, Corey!)

Rosa Hale peaches from Martin Family Orchard. Photo copyright 2013 by Zachary D. Lyons.

Rosa Hale peaches from Martin Family Orchard. Photo copyright 2013 by Zachary D. Lyons.

Rosa Hale peaches are those big, juicy, sweet peaches that dreams are made of. They come on midway through peach season, along with many cousins of similar name. These are the peaches for which Washington is famous. But they are only around for a few short weeks. Try them today atMartin Family Orchards at your Ballard Farmers Market.

Goat yogurt in the incubator at Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

Goat yogurt in the incubator at Twin Oaks Creamery. Photo copyright 2013 by Zachary D. Lyons.

This is goat yogurt in the incubator at Twin Oaks Creamery in Chehalis. See, in order for yogurt to become, well, yogurt, it needs to be inoculated first. It starts out as goat milk. Then, after quick pasteurization, they add those beneficial and delicious bacteria that are so good for us. They need to take root in the milk, though, to make it yogurt, and that requires a higher temp than a refrigerator for a little while. The result is wonderful goat yogurt that will keep your immune system and digestive tract happy.

Cauliflower from Growing Things Farms. Photo copyright 2013 by Zachary D. Lyons.

Cauliflower from Growing Things Farms. Photo copyright 2013 by Zachary D. Lyons.

It is cauliflower season at Growing Things Farm, and for them, that means a rainbow of cauliflower, from white to green to yellow to purple, and that wonderful, fractalized variety known as romanesco. Steam it, then top it with freshly grated parmesan cheese. Sauté it with bacon, cayenne pepper flakes and some bread crumbs. Toss it with pasta, or into a salad. Dip it raw into cocktail sauce or hummus. Roast it in the oven with olive oil. Make cheesy cauliflower soup with it. Heck, throw it on the grill. You are only limited by your own imagination!

Purple Sensation pears from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

Purple Sensation pears from ACMA Mission Orchards. Photo copyright 2013 by Zachary D. Lyons.

It is also pear season already, a full week earlier than we’ve ever seen them here before! Wow. This beauties are called Purple Sensation pears, and they are from the certified organic orchards of ACMA Mission Orchards. ACMA also has the early Gale Gala apples today, and a dizzying variety of stone fruit, including peachesnectarinespluots, plums and Italian prunes. In fact, no other orchard has the variety of tree fruit that ACMA does now at your Ballard Farmers Market!

Jim holds a gigantic sweet onion from Nash's Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Jim holds a gigantic sweet onion from Nash’s Organic Produce. Photo copyright 2013 by Zachary D. Lyons.

Meet Jim. Jim was shopping at your Ballard Farmers Market last Sunday, and he really wanted a sweet onion. What he found was a sweet onion that was the size of his head from our buddies at Nash’s Organic Farm. Seriously. There is no photographic trickery going on here. And the fact is, most of their sweet onions are this big. Must be all the clean living and the rich organic soil over there in Clallam County or something.

Hot chile peppers from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Hot chile peppers from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Alvarez Organic Farms grows over 200 different kinds of chile peppers, from the most mild bell peppers to the infamously hot ghost chile. And they are all coming into season right now. August and September is peak pepper season, and at the absolute peak, the pepper fields of the Alvarez family are awash in almost every color in the rainbow, much like the tulip fields of Skagit Valley in April. So enjoy a veritable tsunami of these tasty nightshades while you can, as they will go away again soon.

Treviso radicchio from Oxbow Farm. Photo copyright 2013 by Zachary D. Lyons.

Treviso radicchio from Oxbow Farm. Photo copyright 2013 by Zachary D. Lyons.

One of my favorite vegetables, and really, one of the most stunningly beautiful, is this treviso radicchio from Oxbow Farm. Unlike many radicchios, treviso grows tall instead of round. A member of the chicory family, it is naturally bitter, but grill it or sauté it with a nice slighty sweet, smoky bacon, and it sweetens up a bit. It likes salt and a good dose of olive oil (on the grill) or the rendered fat from the bacon, but not much else. It likes to stand alone, and it kinda clashes with garlic. Of course, if you like it a little sweeter, try drizzling a little balsamic vinegar on it when you serve it.

Berries from Hayton Farms. Photo copyright 2013 by Zachary D. Lyons.

Berries from Hayton Farms. Photo copyright 2013 by Zachary D. Lyons.

Speaking of gorgeous, just look at this array of fresh berries from Hayton Berry Farms. We’ve got blackberriesblueberriesraspberries and the elusive golden raspberries. Sounds like the golden ones will be available in a somewhat greater quantity this year, but supplies will still be limited, so get here early!

Jubilee tomatoes from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Jubilee tomatoes from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Hey kids, it’s time for the One Leaf Farm tomato of the week! And by my count, they are now up to harvesting 10 different kinds of maters. (See them all in our Facebook photo album.) These are Jubilee tomatoes. There seems to be debate amongst the seed companies on the Intertubes about the origins of this tomato, but it has been around since at least the early 1940s, and maybe as long ago as the 1890s. A golden to orange tomato, they are lower in acid, and thus a possible alternative for folks who have issues with high-acid tomatoes.

Fresh, local Rockfish from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

Fresh, local Rockfish from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

Let’s finish off with some fresh Washington rockfish from Wilson Fish. Rockfish is that fish that is misnamed “red snapper” by many folks, and it wasn’t until the feds cracked down of labeling practices of fish over the last decade that we finally realized we’d been eating rockfish this whole time. (Then again, most so-called “grouper” on menus still is, in fact, another species.) Rockfish kinda looks like a champion boxer that had to go the distance in order to win — not the prettiest of fish. But it is delicious. I love it coated with a nice blackening rub or jerk seasoning and pan-fried. Yummers. Of course, if you are reading this at 1 p.m. Sunday afternoon, you may be out of luck. This stuff tends to sell out very fast at your Ballard Farmers Market, so get here early!

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.

Sunday, May 13th: Happy Mother’s Day! Treat Mom Right With Local Flavors & Beauty With Soul!

May 13, 2012

A stunning bouquet of fresh flowers from Children’s Garden. Photo copyright 2012 by Zachary D. Lyons.

Mother’s Day is not a Hallmark holiday. It has far cooler, and more important, roots than that. In fact, Julia Ward Howe proclaimed the first Mother’s Day in 1870 as an anti-war holiday in response to the U.S. Civil War and the Franco-Prussian War. She was tired of mothers having to bury their sons. Today, Mother’s Day is celebrated worldwide at many different times of year in different countries to honor the important role of mothers in our lives and societies. Heck, looking at the list of international dates, one could reasonably say that every day is Mother’s Day somewhere! Now, we know that round about all of you within the sound of my keystrokes plans to pick up flowers today from one of our six flower farmers at your Ballard Farmers Market. My advice is to arrive early for the best selection and to pack some patience with you, as there will be lines. But given our beautiful weather lately, the flower selection this year for Mother’s Day is better than it has been for years. So get mom some flowers that mean something. Get local flowers with a face behind them. She will appreciate what that means. After all, she gets that whole nurturing thing.

Clockwise, from left, is red king salmon, rockfish, marbled king salmon and halibut, from Wilson Fish. Photo copyright 2010 by Zachary D. Lyons.

And for everyone who has ever come home and yelled, “mom, what’s for dinner?!?”, how’s about you do the cooking for mom this evening? It is perfect weather for a picnic or backyard barbecue, and your Ballard Farmers Market has got everything you need to make your meal perfect. How about some fresh Washington halibut, king salmon or rockfish from Wilson Fish, for instance? Easy to fix, super fresh and delicious, and mom will dig it, maybe with a nice loaf of bread from Tall Grass or Grateful Bread, some grilled asparagus, and some salad mix from Colinwood Farms. And don’t forget the cheese from one of our six cheese makers. But again, get here early, as the fish will sell out fast, too!

Delicious purple sprouting broccoli from Oxbow Farm. Photo copyright 2012 by Zachary D. Lyons.

Our buddies at Oxbow Farm returned last Sunday with all sorts of goodies, including an amazing selection of heirloom tomato plants. They’ve also got this beautiful, and yummy, purple sprouting broccoli. This stuff is a real spring treat, so enjoy it while you can!

Magnificent heads of lettuce from Summer Run Farm. Photo copyright 2011 by Zachary D. Lyons.

Returning this week is Summer Run Farm, from just up the road from Oxbow. Summer Run is famous for their huge, crisp and refreshing heads of lettuce, but usually this time of year, they’ve also got tatsoibaby bok choidwarf sunflowers and more!

Spa Day Gift Box from Brown Butterfly. Photo courtesy Brown Butterfly.

Brown Butterfly bath, body and skin care products is offering a 10% discount on all gift boxes for Mother’s Day, including their Spa Day At Home (above) and Gardeners gift boxes. If you are still buying your soap and skin care products at the Big Box stores, you must give this stuff a try. I shave with their shaving soap, and my face is smooth as a baby’s bottom. So treat mom. Heck, surveys say the number one preferred Mother’s Day gift for American moms is a spa day. Why not bring the spa to her!

Strawberry plants from Red Barn Farm. Photo copyright 2010 by Zachary D. Lyons.

Is your mom a gardener? Then your Ballard Farmers Market is nothing short of paradise for her! We’ve got plants everywhere you look right now, from more than a dozen farms! You’ll find fruit and veggie starts, bulbs, ornamentals, you name it. Just take a gander at these gorgeous strawberry plants from Red Barn Farm.

It’s green garlic season at Alvarez Organic Farms! Photo copyright 2012 by Zachary D. Lyons.

And speaking of fragrant flowers, how about a little of the “stinking rose,” a.k.a., garlic? This is green garlic from Alvarez Organic Farms, and it is one of my absolute favorite things about spring! See, as the farmers thin their garlic fields to give the remaining plants enough space to grow nice, big bulbs, they bring the young, green, scallion-like garlic to market with them. This stuff is sweet and tender, and I use that entire thing, from the root hairs to the tips of their green leaves, save for the part right where the root hairs attach to the bulb, since that’s where the dirt hides, no matter how hard you try to wash it out. Toss green garlic with your asparagus as you roast it, or use it in place of cured mature garlic with your sauteed greens. If you have never used green garlic before, treat yourself. Once you try it, you will spend every winter waiting for it to arrive come spring!

Hard apple ciders from Finnriver Farm & Cidery. Photo copyright 2011 by Zachary D. Lyons.

It’s gonna top 80 degrees today, and that might mean mom won’t be in a wine mood. Some nice, chilled hard cider from Finnriver Farm & Cidery is just the ticket. It will refresh her whilst its bubbles tickle her tongue, and she will be thrilled you thought outside of the box, without coming home with a half rack or gin!

Kiss The Pig mini cupcakes from Cupcake Luv. Photo copyright 2011 by Zachary D. Lyons.

Your Ballard Farmers Market has dessert covered, too! From pies to cookies to rhubarb just ready for being crisped, we’ve got the sweets for your sweet mommy! And if cupcakes are her thing, you can’t go wrong with, well, anything from Cupcake Luv, all made with local flour. From these savory Kiss The Pig mini-cupcakes that are like little BLTs, to their sweet cupcakes, including red velvet and carrot cake, to their whoopie pies, you are bound to find something to meet mom’s fancy. In fact, why not just get a variety pack, to be sure you get it right. Just remember to give mom the first choice!

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.