Posts Tagged ‘salmon sliders’

Sunday, July 13th: Sweet Corn, Tomatoes, Tomatillos, Peaches, Pluots & Ballard Seafood Fest!

July 12, 2014
Andrey is psyched to enjoy his Loki Fish salmon sliders. Photo copyright 2014 by Zachary D. Lyons.

Andrey is psyched to enjoy his Loki Fish salmon sliders. Photo copyright 2014 by Zachary D. Lyons.

Happy 2014 Ballard Seafood Fest! And they’ve really put the “seafood” back in the festival this year! So did we, with the addition of salmon sliders from Loki Fish. Because Loki catches, cleans it and cooks it themselves, they will be the only prepared food vendors today at your Ballard Farmers Market today. Plus, you can get fresh Alaskan salmon (king, coho and sockeye) from Loki today, too.

Here are a few tips for managing your trip today to your Ballard Farmers Market:

  • If you are just going to shop at the farmers market today, and you are not staying for Seafood Fest, we recommend you get here before noon to avoid Seafood Fest crowds and associated parking hassles.
  • It is going to be hot today, so dress and plan accordingly. Buy your most heat sensitive items last, or ask the vendor to hold them for you in their coolers until you are ready to leave. Maybe bring a small cooler with gel ice in it to protect items between the Market and home.
  • If spending the whole day, remember to keep hydrated.
  • If you are planning to shop at the farmers market and then attend Seafood Fest, bring a good cooler and plenty of ice or gel packs, and if driving, park in the shade if you can.
  • Don’t store items like berries and salad greens in a hot car, and avoid putting berries, peaches, corn and tomatoes in your cooler, as cold hurts them.
  • Try to walk, ride your bike or take the bus today, as parking will be challenging.
  • Remember that Market Street is closed from 20th to 24th, 22nd is closed from Shilshole to 57th & Ballard Ave is closed from Vernon Place to Market.
  • Pack your patience and enjoy the day!
Sweet corn from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

Sweet corn from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

Okay, now we’re talking! Yes, it is time for sweet corn! Lyall Farms will have their first harvest of the season today at your Ballard Farmers Market. To quote Garrison Keillor, “Sex is good, but not as good as fresh sweet corn.” 

Sungold cherry tomatoes from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

Sungold cherry tomatoes from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

These sungold cherry tomatoes from One Leaf Farm are like candy, they are so sweet. They also are the fastest maturing tomatoes, from planting the seed to harvest. I love adding them to salads this time of year, but I usually have to get twice as many as I think I’ll need, since I end up eating most of them right out of the container.

Flavorosa pluots from Tiny's Organic. Photo copyright 2014 by Zachary D. Lyons.

Flavorosa pluots from Tiny’s Organic. Photo copyright 2014 by Zachary D. Lyons.

Tiny’s Organic has the first pluots of the year today. Pluots are a cross between plums and apricots — genetically 70% plum and 30% apricot. As such, they tend to favor plums in appearance, texture and taste, but they are sturdier and surprisingly diverse in flavor and appearance in and of themselves. These are Flavorosa pluots, the earliest variety.

Oysters on the half-shell, on the beach at Hama Hama Oyster Company. Photo courtesy Hama Hama Oyster Company.

Oysters on the half-shell, on the beach at Hama Hama Oyster Company. Photo courtesy Hama Hama Oyster Company.

I’m thinking oysters on the grill tonight sounds like an excellent idea, don’t you? Stop by Hama Hama Oysters today and grab a few dozen for the barby. And if they haven’t sold out of fresh, cooked dungeness crabs, devouring one of them on your deck, with a nice salad and a loaf of bread, will work well, too!

Polish garlic from Jarvis Family Garlic Farm. Photo copyright 2013 by Zachary D. Lyons.

Polish garlic from Jarvis Family Garlic Farm. Photo copyright 2013 by Zachary D. Lyons.

Jarvis Family Garlic Farm returns today with their amazing selection of heirloom garlic varieties, ranging from mild to wild, all with big garlic flavor. Because after all, there is no such thing as too much garlic.

Tomatillos from Alvarez Organic Farms. Photo copyright 2014 by Zachary D. Lyons.

Tomatillos from Alvarez Organic Farms. Photo copyright 2014 by Zachary D. Lyons.

I’m thinking a good game plan would be to take some of that garlic and mingle it with some of these organic tomatillos from Alvarez Organic Farms. Get your green salsa on, baby!

Early Red Haven peaches from Martin Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

Early Red Haven peaches from Martin Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

These early red haven peaches from Martin Family Orchards are sweet and juicy, picked only when ripe, and then packed in these protective trays to reduce bruising. They are ready for you to enjoy right now, at the happy expense of the front of your shirt!

A smoked whole side of king salmon from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

A smoked whole side of king salmon from Wilson Fish. Photo copyright 2013 by Zachary D. Lyons.

Wilson Fish catches some of the world’s best wild king salmon right off the coast of Washington and brings it to us fresh right here at your Ballard Farmers Market. In most cases, it was swimming just 24-48 hours ago. And their smoked king salmon is the stuff of dreams! Why not grab a side of smoked king and enjoy it on your deck this evening?

New Viking Purple potatoes from Olsen Farms. Photo copyright 2014 by Zachary D. Lyons.

New Viking Purple potatoes from Olsen Farms. Photo copyright 2014 by Zachary D. Lyons.

In the spirit of Ballard’s Scandinavian ancestry, and the fishing culture they brought here with them, our friends at Olsen Farms present these Viking Purple new potatoes, just dug fresh this past week. They are sweet and tender, and they need to be eaten right away, preferably with lots of butter!

Huge heads of romaine lettuce from Boistfort Valley Farm. Photo copyright 2014 by Zachary D. Lyons.

Huge heads of romaine lettuce from Boistfort Valley Farm. Photo copyright 2014 by Zachary D. Lyons.

Everyone, run for your lives! It is the attack of the Heads of Romaine that ate Manhattan! Seriously, these heads of romaine from Boistfort Valley Farm are so huge, they should really be called “boulders of romaine.” One thing is for sure. With one of these bad boys, you won’t have to worry about running out of lettuce this week, will you?

Bacon from Skagit River Ranch. Photo copyright 2012 by Zachary D. Lyons.

Bacon from Skagit River Ranch. Photo copyright 2012 by Zachary D. Lyons.

With ginormous heads of lettuce like that, and with tomatoes now in season, you’ll need bacon from Skagit River Ranch to complete the ultimate local BLT. And actually, you’ll also need bacon for radicchio, collard greens, broccoli… everything, really. Because, after all, everything is better with bacon.

Gruyere bread from Snohomish Bakery. Photo copyright 2014 by Zachary D. Lyons.

Gruyere bread from Snohomish Bakery. Photo copyright 2014 by Zachary D. Lyons.

Have you tried the Gruyere bread from our newest bakery, Snohomish Bakery? It is nothing short of addictive. It has that wonderful, cheesy, Gruyere funkiness, and lovely, moist, chewy bread. Follow it up with one of their chocolate croissants, and you’re pretty much set!

A rainbow of berries from Hayton Farms. Photo copyright 2014 by Zachary D. Lyons.

A rainbow of berries from Hayton Farms. Photo copyright 2014 by Zachary D. Lyons.

It is a spectacular rainbow of berries today at Hayton Farms, including golden raspberriesred raspberries, blueberries and blackberries. Better load up on them, so you can enjoy their cooling effects with every meal this coming hot week!

Saffron corms from Phocas Farms. Photo copyright 2012 by Zachary D. Lyons.

Saffron corms from Phocas Farms. Photo copyright 2012 by Zachary D. Lyons.

Want to grow your own saffron? Then stop by Phocas Farms today for some of these saffron crocus corms. This is the earliest they ever had them available, which means you can plant them earlier, enhancing the chances you will have a lovely bit of your own precious saffron come October. (Head over to their Facebook page for planting instructions.)

Fresh sodas from Soda Jerk Sodas. Photo copyright 2013 by Zachary D. Lyons.

Fresh sodas from Soda Jerk Sodas. Photo copyright 2013 by Zachary D. Lyons.

Cool down with a fresh soda from Soda Jerk Soda today at your Ballard Farmers Market. Made with many fresh, local, seasonal ingredients, their flavors change from time-to-time, so stop by to see what’s fresh today!

Ron & Florence from Whidbey Island Ice Cream Company. Photo copyright 2009 by Zachary D. Lyons.

Ron & Florence from Whidbey Island Ice Cream Company. Photo copyright 2009 by Zachary D. Lyons.

Or better yet, how about a nice ice cream bar from our buddies at Whidbey Island Ice Cream Company? It’s like a big hug and an air conditioner on a stick! They have a ridiculous selection of flavors from which to choose. I have a bit of a weakness for the cardamom, myself. Nummers.

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, June 29th: Independence Day Deliciousness: Your Ballard Farmers Market Chants, “U.S.A.! U.S.A.!”

June 28, 2014
Smoked salmon from Wilson Fish. Photo copyright 2009 by Zachary D. Lyons.

Smoked salmon from Wilson Fish. Photo copyright 2009 by Zachary D. Lyons.

Next Friday is Independence Day, July 4th, the birthday of our nation and it’s grand experiment with democracy. It’s the day John Adams and Thomas Jefferson predicted would be celebrated for generations to come with fireworks and revelry, and it is the day they both left this world. And as much as many of us disagree openly with the various courses taken in the name of our homeland, and even the bastardization of the term “homeland” itself, July 4th is still the day we all take pause and celebrate the very fact that we can disagree with each other openly. And to do so, you’ll need plenty of goodies from the local farmers, fishers, ranchers and food artisans here at your Ballard Farmers Market, a place that celebrates freedom every Sunday! You’ll need some of this freshly smoked Washington king salmon from Wilson Fish, for instance. It is easy to take camping with you, or to Gasworks Park or Lake Washington to watch fireworks, without even having to worry about making a fire, and it is amazing!

Hey kids, while you plan to celebrate America this week, please take a moment and recognize our 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. It’s easy. You already do it at home every day. Your understanding and cooperation are appreciated.

Red, white and blue new potatoes from Colinwood Farm. Photo copyright 2013 by Zachary D. Lyons.

Red, white and blue new potatoes from Colinwood Farm. Photo copyright 2013 by Zachary D. Lyons.

And just in time for getting your potato salad on for the 4th, Colinwood Farm has these lovely red, white & blue new potatoes freshly dug from their Port Townsend fields. Just think how we can wow everyone at the barbecue this week with our red, white and blue potato salad! New potatoes should be eaten quickly, and at this size, they are also great wrapped in foil with some butter and herbs and tossed on the barby.

Sugar Time peaches from Collins Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

Sugar Time peaches from Collins Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

Look kids! Peaches! Yes, these are Sugar Time peaches from Collins Family Orchards. They are the earliest peach to ripen in their orchards. Sweet and juicy, you must give them a try this week. And let me explain why. See, there are many, many varieties of peaches, and this time of year, our orchardists begin to bring in a different variety every week. Works the same way for strawberries, but it is harder for you to notice the difference. But with peaches, they vary dramatically in shape, size, color, sweetness and whether or not they release easily from their stones (“free stone”), which makes them a lot easier to cook with. In other words, enjoy the Sugar Time peaches from Collins now, because who knows if they’ll be around next time, right? But hey, at least you know you’ll be able to look forward to trying an entirely new peach then.

Fresh basil from Alvarez Organic Farms. Photo copyright 2014 by Zachary D. Lyons.

Fresh basil from Alvarez Organic Farms. Photo copyright 2014 by Zachary D. Lyons.

You know what goes great with peaches? Basil! I kid you not. Just give the basil a nice chiffonade, sprinkle it over some slices or wedges of peach, and drizzle with a simple syrup, or even some balsamic vinegar, for a simple, yet elegant dessert or starter. You can get fresh, organic basilThai basil, lemon basil and purple basil today from Alvarez Organic Farms. And here is a vital storage tip: never refrigerate basil. Instead, place dry basil leaves (not damp) into a plastic produce bag, inflate the bag like a balloon, and tie it shut. Your basil will stay fresh right on your kitchen counter, at room temperature, for up to a week!

Tomcot apricots from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

Tomcot apricots from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

Also new this week are these gorgeous, juicy and flavorful Tomcot apricots from our friends at Lyall Farms. Grown in the warm sunshine of their orchards in the Columbia River Gorge, just south of the I-90 bridge at Vantage, these apricots are an all too short-lived joy of summer, so enjoy them while you can!

English shelling peas from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

English shelling peas from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

Ah, English shelling peas, from Alm Hill Gardens. This time of year, I get lots and lots of them, shuck them, then freeze them for use in the winter. No blanching required. Just sturdy one-pint freezer bags, which I then put inside a larger one-gallon freezer bag, for extra protection. Of course, I do need to get extras, so I can enjoy them now. I like to sit on my deck in my Adirondack chair with a bag of them, eating them right out of the pod. But one of my favorite ways to enjoy them is to toss them with some pappardelle from Pasteria Lucchese and some smoked salmon, garnished with just a bit of freshly-grated cheese. The trick is to drop the peas in the pot with the pasta about 30 seconds before it is done, then drain both, and then toss them with the smoked salmon and some olive oil in a warm skillet. As Samuelle Lucchese would say, “Done!”

Montmorency pie cherries from ACMA Mission Orchards. Photo copyright 2014 by Zachary D. Lyons.

Montmorency pie cherries from ACMA Mission Orchards. Photo copyright 2014 by Zachary D. Lyons.

Looking for pie cherries? Well, their short window of availability is now open. These are organic Montmorency pie cherries from ACMA Mission Orchards. Pie cherries are sour, lending themselves well to the addition of sugar in pies, for canning, or for curing for use in cocktails. If you are looking for pie cherries, and you know who you are, now’s the time! You’ve got maybe another week or two. Maybe.

Green beans from Magana Farms. Photo copyright 2012 by Zachary D. Lyons.

Green beans from Magana Farms. Photo copyright 2012 by Zachary D. Lyons.

Yay! Green beans! Seriously, can you remember a year when we had so many different crops come in so early? We were asking this very question this time last year, and yet this year’s crops are arriving even earlier! These green beans are from Magana Farms.

Golden raspberries from Gaia's Harmony Farm. Photo copyright 2014 by Zachary D. Lyons.

Salmon raspberries from Gaia’s Harmony Farm. Photo copyright 2014 by Zachary D. Lyons.

How about some organic salmon raspberries from Gaia’s Harmony Farm? They are delicious as they are beautiful, and they’re a nice compliment to Gaia’s amazing organic strawberries and red raspberries. And have you tried one of their chocolate-covered strawberries yet? Yummers!

Sprouting broccoli from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

Sprouting broccoli from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

This lovely sprouting broccoli from One Leaf Farm is wonderful on the grill, alongside some of their tender, young fava beans and whatever else you plan to grill. Just oil it down, grill until just tender, and hit it with a nice finishing salt and some freshly ground pepper. One Leaf also has some spectacular carrots this week — sweet and crunchy. You’ll need twice what you think you’ll need, cuz you’ll be eating them on the way home from the Market!

Fresh organic chickens from Stokesberry Sustainable Farm. Photo copyright 2014 by Zachary D. Lyons.

Fresh organic chickens from Stokesberry Sustainable Farm. Photo copyright 2014 by Zachary D. Lyons.

Nothing says Independence Day like a certified organic fresh chicken from Stokesberry Sustainable Farm on the barby with a can of beer up its bum. Or, butterfly it, marinate it, then grill it flat with a brick on top to make quick, delicious work of it.

Blueberries from Sidhu Farms. Photo copyright 2013 by Zachary D. Lyons.

Blueberries from Sidhu Farms. Photo copyright 2013 by Zachary D. Lyons.

Our friends at Sidhu Farms tell us they will have lots and lots of these wonderful blueberries today at your Ballard Farmers Market. See, they couldn’t pick them on Friday due to rain, so that means all to more for us today! Get a flat for blueberry cobbler, another for blueberry pancakes for camping, or for Saturday brunch after the 4th or for mixing with your oatmeal, and a third to freeze for winter. Freezing them is easy. Give them a quick wash, dry them thoroughly by dumping them on top of paper towels in a baking dish and rolling them around for a while, and then remove the paper towel and slide the baking dish into the freezer with the berries in a single layer. They’ll be frozen in 30-60 minutes. When they are, loosen them from the dish and pour them into a one-gallon freezer bag, then start the process over again with the next batch.

Sesame loaf (left) and whole grain sandwich bread from d:floured gluten-free bakery. Photo copyright 2013 by Zachary D. Lyons.

Sesame loaf (left) and whole grain sandwich bread from nuflours gluten-free bakery. Photo copyright 2013 by Zachary D. Lyons.

Looking for great sandwich bread, but you are allergic to gluten? Never fear! nuflours gluten-free bakery has you covered! This stuff is moist, chewing, slices well, and it is delicious. It will make you fall in love with bread all over again.

Pork chops from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

Pork chops from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

With July 4th just next Friday, whether you will be firing up the barby and watching the fireworks from your rooftop deck, or fleeing the big city in favor of camping in some peaceful forest, you’ll want some of these incredible pork chops from Olsen Farms for the grill. These are likely the best pork chops you have ever tasted — beautifully marbled and full of flavor. In fact, they are featured on the menus of restaurants all over town, like Le Petit Cochon on Fremont Avenue. Of course, they’ve got beef steakssausageshamburger meat and other goodies for the grill, too.

The Pete behind Pete's Perfect Toffee. Photo copyright 2013 by Zachary D. Lyons.

The Pete behind Pete’s Perfect Toffee. Photo copyright 2013 by Zachary D. Lyons.

Why is this guy smiling? Because this is Pete… the “Pete” behind Pete’s Perfect Toffee. He’s got a pretty sweet job, making toffeebrittle and fudge for all of us here at your Ballard Farmers Market. Stop by, try a sample or three, and then load up on the sweetness for this big holiday week!

Dylan Knutsen of Loki Fish doing quality control. Photo copyright 2014 by Zachary D. Lyons.

Dylan Knutson of Loki Fish doing quality control. Photo copyright 2014 by Zachary D. Lyons.

Don’t get too close to Loki Fish‘s Dylan Knutson while he’s doing “quality control” one of their new entrees, or you might lose a finger. The good folks at Loki tell us, “We’ll be debuting a new entree this Sunday at the Ballard Farmers Market: The Loki Special, featuring a fresh sockeye fillet, cucumber, mint and emmer salad, shallot vinaigrette dressing, and fennel yogurt sauce. Supplies will be limited, don’t sleep in!” (Hey Dylan, what that last bit a jab at me?!) Oh, and Loki has lots of fresh Alaskan KingCoho and Sockeye salmon right now, too!

Refillable bottles (left) from Wilridge Winery. Photo copyright 2013 by Zachary D. Lyons.

Refillable bottles (left) from Wilridge Winery. Photo copyright 2013 by Zachary D. Lyons.

Don’t forget to get a couple of bottles of wine from your friendly Madrona neighborhood winery, Wilridge Winery, for those parties next week. They offer great table wines in an economical 1.5 liter bottle, and best of all, they are refillable! Just bring the empties back next time and swap them for full ones.

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, April 27th: Not A Holiday! Just Another Day Of Great Localiciousness!

April 26, 2014
Chef Jason Stoneburner of Stoneburner Restaurant. Photo courtesy Stoneburner Restaurant.

Chef Jason Stoneburner of Stoneburner Restaurant. Photo courtesy Stoneburner Restaurant.

Have you gotten your ticket to the best party this spring? If not, hurry, cuz supplies are limited. And dinner alone is worth the price of admission! I’m talking about the Farmers Market Dinner & Auction to Support Fresh Bucks, and it is happening in the Rooftop Pavilion of Hotel Ballard on Tuesday, May 13th. Chef Jason Stoneburner and his crew will be laying out a fabulous spread using ingredients from your Ballard Farmers Market, and the auction will feature food experiences, getaways, fine dining and art, and more, from places like Ray’s Boathouse, the NW Chocolate Festival, Taylor Shellfish, Cedarbrook Lodge, and even three nights in a beautiful house on Fresh Water Bay, west of Port Angeles! All to support our Fresh Bucks program. You get fun, deliciousness and goodies. Local families of limited means get greater access to the same great local food we enjoy here at your Ballard Farmers Market every Sunday! Buy your tickets now, or simply donate, if you cannot attend.

Tom Thumb lettuce from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Tom Thumb lettuce from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

We start our tour of what’s fresh this week under the heading of “Friggin’ Adorable Produce.” This is Tom Thumb lettuce from One Leaf Farm. One Leaf grows a wonderful variety of heirloom lettuces. This one is a tiny variety of butterhead lettuce that is about the size of a baseball when mature. A single head is perfect for one salad. So stop by One Leaf, and get your lettuce on, cuz lettuce is back, baby!

Farmer Jessie Hopkins of Colinwood Farms holding baby zucchini with blossoms. Photo copyright 2013 by Zachary D. Lyons.

Farmer Jessie Hopkins of Colinwood Farms holding baby zucchini with blossoms. Photo copyright 2013 by Zachary D. Lyons.

And speaking of adorable produce, how’s about these tiny baby summer squash from Colinwood Farm. That’s them, right there, in Jessie’s hands. They come with blossoms attached this time of year, and they are perfect for a quick sauté or tossed into a salad. How many months has it been since you had your last local summer squash? Nuff said.

Fresh Hood Canal Spot Prawns from Hama Hama Oyster Company. Photo courtesy Hama Hama Oyster Company.

Fresh Hood Canal Spot Prawns from Hama Hama Oyster Company. Photo courtesy Hama Hama Oyster Company.

Once a year, if we’re lucky, Hood Canal is opened for spot prawns.  This is that time! Today, at your Ballard Farmers market, Hama Hama Oyster Company will have a limited supply of the finest shrimp on earth, our own native spot prawns (which, BTW, are not prawns, but shrimp). Come get them while you can, but get here early, as they will go very, very quickly!

Spring onions from Magana Farms. Photo copyright 2010 by Zachary D. Lyons.

Spring onions from Magana Farms. Photo copyright 2010 by Zachary D. Lyons.

Hopefully, we will see some of these wonderful spring sweet onions from Magana Farms today. As of last week, they were apparently right on the brink of readiness for market, so let’s hope so. They are great grilled or roasted with some of Magana’s asparagus!

Radishes from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

Radishes from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

More radishes! As you know, I heart radishes. The more, the merrier. The promise of radishes come spring keeps me going all winter long. These beautiful radishes are from Alm Hill Gardens, up in Everson, in Whatcom County. You can actually see Canada from the farm. (Which is more than I can say for one being able to see Russian from their backyard in Alaska!)

Andrey is psyched to enjoy his Loki Fish salmon sliders. Photo copyright 2014 by Zachary D. Lyons.

Andrey is psyched to enjoy his Loki Fish salmon sliders. Photo copyright 2014 by Zachary D. Lyons.

Andrey is psyched. And can you blame him? He’s got a plate of Loki Fish Salmon Sliders hot off the grill. Booyah! Made using Loki’s own fish, rolls made with Washington flour, and local veggies and bacon for toppings, they are like one adorable, delicious bite of the Market, yo! But they keep running out of them early each week, despite bringing more and more, so get them early.

Gary Howell leading the goats out into the pasture at Twin Oaks Creamery in Chehalis. Photo copyright 2013 by Zachary D. Lyons.

Gary Howell leading the goats out into the pasture at Twin Oaks Creamery in Chehalis. Photo copyright 2013 by Zachary D. Lyons.

And we finish this week’s tale of all things (or at least several things) adorable at your Ballard Farmers Market with this photo of adorable dairy goats following Gary out of the barn and onto the pasture at Twin Oaks Creamery. These hardworking, and rambunctious, critters eat well, play well, live well, and produce amazing milk that Twin Oaks bottles, and makes into chevrefetaaged cheesesyogurt and more! Yeah, baby!

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.