Posts Tagged ‘scrapple’

Sunday, September 18th: $30 Fish In A Bag, The World’s Most Beautiful Vegetable, The Most Commonly Eaten Meat On Earth, Tomatoes From Mt. Vesuvius & Washington’s Native Potatoes!

September 18, 2011

Whole coho salmon from Wilson Fish. Photo copyright 2011 by Zachary D. Lyons.

The salmon fishing season along the Washington coast ended on Thursday, September 15th, and Wilson Fish has the last of their fresh Washington king and coho salmon today at your Ballard Farmers Market. In fact, Gene tells me theyhave 49 whole coho — their famous Fish In A Bag deal — today for just $30 each! But they will go fast. So get here early!

Dinosaur egg pluots from Tiny's Organic Produce. Photo copyright 2011 by Zachary D. Lyons.

Kids love dinosaurs, right. So why not add some dinosaur egg pluots to their lunch box? They are sweet, juicy and delicious, and they look as cool as their name. Your kids will be the ones bragging about having fresh fruit in their lunch at school. And Tiny’s Organic Produce has plenty of them right now!

Chinese spinach from Children's Garden. Photo copyright 2011 by Zachary D. Lyons.

For my money, Chinese spinach is the most beautiful vegetable on earth. And Children’s Garden expects to have it through the end of September. It’s a bit late coming into season this year, but then again, what hasn’t been? And don’t let this stuff intimidate you with its beauty. It’s simple to cook. Just sauté it quickly with some garlic!

Bee pollen from Golden Harvest. Photo copyright 2011 by Zachary D. Lyons.

For a limited time, Golden Harvest has local bee pollen. But they only have a small supply each year, which is available right now, so if you have been looking for local bee pollen, swing by today and get you some at your Ballard Farmers Market.

Goat meat from Quilceda Farms. Photo copyright 2011 by Zachary D. Lyons.

Goat is the most commonly eaten meat on earth. It is just we Gringos that don’t eat it. Gee, could it be because we are uptight Americans? I mean, even the French and British eat goat. It is lean with a flavor a touch milder than lamb. I love the stuff. Quilceda Farms in Marysville produces delicious goat meat. They offer it in steaks, chops, roasts, shanks, sausages and more, and they conveniently provide a huge collection of recipes you can choose from to help break you in.

San Marzano tomatoes from Pipitone Farms. Photo copyright 2011 by Zachary D. Lyons.

San Marzano tomatoes are prized for their dense flesh and deep, rich flavor. These are the tomatoes of Naples, growing in the rich volcanic soil of Mt. Vecuvius. If you’ve ever been to a Neapolitan-style pizzeria, odds are the sauce on your pizza was made from these tomatoes. These San Marzano tomatoes are grown by Pipitone Farms in the rich volcanic soil of the Yakima River Valley.

Italian prunes from ACMA Mission Orchards. Photo copyright 2011 by Zachary D. Lyons.

Leave it to the spin doctors in California to try to change the name of prunes to plums, apparently because the name “prune” has negative connotations in their market research studies. Whatever! These are Italian prunes from ACMA Mission Orchards, and they are perhaps the finest stone fruit there is, for my money. They are deeply sweet and flavorful. Eat them fresh. Make jam, sauces and pies with them. Dry them. They are easy to work with as their flesh comes right off the pit. However you enjoy them, respect them with their proper name: prune!

Yellow cippolini onions from Oxbow Farm. Photo copyright 2011 by Zachary D. Lyons.

Cippolini onions, like these from Oxbow Farm, are those kinda flat onions, like someone sat on them. But they are amazing onions — the pride of Italy — and they caramelize incredibly well. Don’t know them? Ask about them at Oxbow today, and bring some home to play with.

Ozette potatoes from Olsen Farms. Photo copyright 2011 by Zachary D. Lyons.

Ozette potatoes, like these from Olsen Farms, are the closest thing we’ve got to a native potato here in Washington, the potato producing capitol of the United States. See, all potatoes originated in South America. And almost all potatoes now in North America are descendants of potatoes that first traveled to Europe before coming here. But there are a very few exceptions. The Ozette, along with three other fingerling potatoes, were brought up the West Coast by the Spanish in 1791 and planted near their ports from Northern California to Vancouver Island. The Ozette was brought to the area inhabited by the Makah Nation out near Neah Bay. But the Spanish couldn’t hack our Northwest weather, so in 1793, they buggered off back down the coast, leaving behind these potatoes. So, pick up a little bit of local, and potato, history today. Oh, they taste pretty good, too!

Scrapple from Sea Breeze Farm. Photo copyright 2011 by Zachary D. Lyons.

Scrapple is exactly what it sounds like it is: scraps. Well, usually, anyway. Scrapple originated in southeastern Pennsylvania in colonial times, and it is generally associated with the Amish. It traditionally is made from the leftover scraps of the pig after butchering, in order to use the entire animal without waste, which is then cooked down and combined with corn meal and seasoned, and then shaped into a loaf. It is then generally sliced and fried, as a side meat for breakfast. I loved the stuff when I went to school in the heart of it’s birthplace near Philly. But, of course, that whacky bunch at Sea Breeze Farm had to go gussy it up. Apparently snouts and ears just aren’t good enough for them (okay, it ends up in their head cheese), so they made theirs with pork belly. As if. But hey, I had to try it, for my youth, and for all of you, right? Well, it’s pretty darn good, if not a bit gourmet for a food called “scrapple”. Personally, I would add a bit more pepper, but I suppose I can forgive that. Wanna try scrapple made without the scraps? Stop by Sea Breeze today!

Snow peas from Boistfort Valley Farm. Photo copyright 2011 by Zachary D. Lyons.

It’s late September, and yes, we still have peas at your Ballard Farmers Market — snow peas, in fact. These beautiful snow peas are from Boistfort Valley Farm, and they are just ready for you to toss them into a stir-fry, where they will brighten and sweeten up wonderfully. Yeah, baby!

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.