Thanksgiving Update For Thursday, November 20th: Let’s Tawk Stuffing!

Stuffing mix from Tall Grass Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Let’s talk stuffing. You’ll find most everything you’ll need for an Eat Local For Thanksgiving stuffing right here at your Ballard Farmers Market this Sunday! Let’s start with this amazing stuffing mix from Tall Grass Bakery. A mixture of dried, seasoned croutons of several of their best artisan breads, it is all ready for you to mix together with many of the other delicious items below to make a memorable holiday stuffing. But quantities are limited, and it is known to sell out early!

Schmaltz, a.k.a., chicken fat, from Stokesberry Sustainable Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Before you add the stuffing mix to your pot, you will need to sauté your onions and celery. For a real treat, skip the butter and sauté them with some schmaltz, or chicken fat, from Stokesberry Sustainable Farm. This is the butter of Jewish mothers and grandmothers for centuries. It will impart amazing flavor into your stuffing while actually being less heavy than butter.

Yellow onions from Kirsop Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

You will need onions for a proper stuffing. Like these lovely yellow onions from Kirsop Farms, or even some of their red cipollini onions. They sweeten up as they cook, to add a nice, rich flavor. And for more flavor, and texture…

Celery from Stoney Plains Organic Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

… you’ll need some celery, like this celery from Stoney Plains Organic Farm. Now, I’ll warn you. Celery took it hard during the recent freeze, so quantities will be extremely limited this Sunday. Most farmers harvested as much celery as they could in advance of the freeze, but they weren’t all successful. Now, don’t let the fact that it was harvested a week or so ago worry you. It’ll still be fresher and better tasting than most celery at the Big Box stores. And in the worst case scenario, your Ballard Farmers Market will have plenty of celeriac (a.k.a., celery root) available from multiple farms.

Chesnock red garlic from Jarvis Family Garlic Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

And garlic. You’ll need lots of garlic. Not just for your stuffing, but for just about everything else, especially your bird! Stop by Jarvis Family Garlic Farm and check out all the different varieties of heirloom garlics they have, including this classic Chesnock red garlic.

Stock from Sea Breeze Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

A good stock makes for delicious stuffing. And while we never really know for sure what our buddies George & Rose from Sea Breeze Farm will show up with at your Ballard Farmers Market from week to week, hopefully this week will include some of their various meat stocks, which will moisten and richly flavor your stuffing.

Sno-Valley Mushrooms’ Rowan and shiitake mushrooms at Ballard Farmers Market. Copyright Zachary D. Lyons.

If you like mushrooms in your stuffing, be sure to stop by Sno-Valley Mushrooms early to pick up some of their shiitake or oyster mushrooms. They grow them over in Duvall in a state-of-the-art facility, and the result is delicious and nutritious local mushrooms that will make your stuffing sing!

Smoked, pickled & shucked oysters from Hama Hama Oyster Company at Ballard Farmers Market. Copyright Zachary D. Lyons.

Finally, if you like oysters in your stuffing, Hama Hama Oysters has you covered with shucked oysters in various sizes. They are fresh and brinylicious, and will make for a truly luxurious stuffing. But again, get here early, as they will sell out.

Sunday, November 24th: Everything You Need For An All-Local Thanksgiving & Chanukah, From Sweet Potatoes To Brisket To Sharpened Knives!

Chef Jason Stoneburner of Bastille & Stoneburner. Photo copyright 2013 by Zachary D. Lyons.

Hey kids! It’s time for Chanukgiving, or Thanksnukah, or whatever you call it in the extremely rare instance when Chanukah and Thanksgiving happen simultaneously. But whatever you choose to call it, one thing is certain, it is time to eat local, and eat lots of it! Woohoo!!! Of course, your Ballard Farmers Market has you covered from every angle, with the possible exception of fresh turkeys. (Let’s face it. If you still haven’t arranged for your pasture-raised, local turkey, you have no one to blame but the turkey looking back at you in the mirror. But I digress.) We do have everything else you’ll need, and I do mean everything. We even have cooking oil, butter and salt! (That’s right, boys and girls. This week, we’ve added San Juan Island Sea Salt to our vendor lineup, with local salt!) And today, we’ve even got an Eat Local For Thanksgiving cooking demonstration at noon with Chef Jason Stoneburner of Bastille and Stoneburner to give you great ideas for holiday side dishes. Jason’s menus are built around what he can get from the vendors at your Ballard Farmers Market. Indeed, each Sunday, you can watch dolly after dolly of localiciousness being transferred from our vendors to his kitchens. So he knows a little bit about eating local. Come get a tip or two from him today. (Last week, for instance, Chef Dustin Ronspies from Art of the Table taught us that that a pinch of sugar enhances the savory flavors in savory dishes, and a pinch of salt enhances the sweet flavors in sweet dishes.)

Sweet potatoes from Lyall Farms. Photo copyright 2013 by Zachary D. Lyons.

Okay, let’s get down to seriously delicious business here. There are over 20 photos this week, so I am going to make my descriptions briefer than usual, but really, the photos speak for themselves. They say, “we are stocked to the gills with great, local ingredients to make your holiday table complete, and render a visit to a Big Box story unnecessary.” Like these local sweet potatoes from Lyall Farms. Oh, and Lyall has apples and onions, too!

Fresh cranberries from Bloom Creek Cranberry Farm. Photo copyright 2013 by Zachary D. Lyons.

Make your own cranberry sauce this year with fresh cranberries from Bloom Creek Cranberry Farm. Last Sunday, Chef Dustin made some in less than an hour, under a tent in the middle of Ballard Ave, with a strong, cold wind at his side, so you can do it at home. He cooked down the cranberries, then added some apple, a little sugar, some orange zest and orange juice, and a pinch of salt. Simple. Delicious.

Winter squash from Growing Things Farm. Photo copyright 2013 by Zachary D. Lyons.

How’s about some winter squash from Growing Things Farm? Yeah, baby. Of course, I am also having one of their pasture-raised chickens for my holiday feast. Because no law requires me to have a turkey. (Something to think about, if you haven’t gotten a turkey yet, and you don’t need to feed an army.)

Viking purple potatoes from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

You’ll need spuds, and few potatoes are better for making perfect mashed potatoes than these Viking Purple potatoes from Olsen Farms. They are bright white inside, and they have an amazing texture that takes well to mashing. Pick up butter from Golden Glen Creamery (see below) and some milk from Twin Oaks Creamery or Sea Breeze Farm to round out your mashers, or add some parsnip and celery root for something really spectacular.

Purple Goddess pears from Jerzy Boyz. Photo copyright 2013 by Zachary D. Lyons.

These beauties are Purple Goddess pears from Jerzy Boyz Farm from Chelan. And who doesn’t need a beautiful pear, anytime of year?

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

Garlic. You will need it for stuffing, for seasoning your bird, for adding to your greens, for lots of stuff. Jarvis Family Garlic Farm has you covered with this Korean red garlic, and several other varieties that vary in flavor and intensity.

Smoked, pickled & shucked oysters from Hama Hama Oyster Company. Photo copyright 2011 by Zachary D. Lyons.

I, for one, enjoys me some oyster stuffing, and Hama Hama Oyster Company makes it easy with their freshly-shucked oysters in a variety of sizes. And if you are looking for great appetizers, try their pickled and smoked oysters, too!

Brussels sprouts from Nash’s Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

If you aren’t a lover of Brussels sprouts from Nash’s Organic Produce, I can only assume you haven’t ever had them prepared properly. Try sautéing them with Alvarez shallots and Sea Breeze bacon. First, you brown the bacon whilst rendering out its fat, and you caramelize the shallots, and then you toss in the sprouts, cut in halves, or in quarters for the bigger ones, and cook them until they get bright green and just a bit tender. Then deglaze the pan with a nice white wine, cooking off the alcohol while the wine combines with the bacon and shallot bits in the pan, and then the sprouts absorb all that deliciousness as they get tender. Boom. You now love Brussels sprouts.

Black truffles from Foraged & Found Edibles. Photo copyright 2013 by Zachary D. Lyons.

These are wild black truffles from Washington, brought to you by Foraged & Found Edibles. Add some to your mashed potatoes, or toss them with some Pasteria Lucchese pappardelle and Golden Glen butter for a nice side dish! They also have yellowfoot chanterelle mushrooms and hedgehog mushrooms, which are a great addition to stuffing!

Seasoned croutons for stuffing from Grateful Bread Baking. Photo copyright 2012 by Zachary D. Lyons.

Speaking of stuffing, if you get here early enough, you might get some of these seasoned croutons from Grateful Bread Baking. They make for amazing stuffing. Just add some Sea Breeze stock, onions, garlic, celery, and whatever else suits your fancy, and bake. If you miss out on these croutons, you can easily make your own with one of their wonderful loaves of bread.

Fresh, local butter from Golden Glen Creamery. Photo copyright 2011 by Zachary D. Lyons.

And here is that aforementioned farmstead butter from Golden Glen Creamery in Bow. You can get it salted and unsalted, or with any of a number of sweet and savory flavorings. And let’s face it. You will need lots of butter. Why not make it local, too?!

Yellow onions from One Leaf Farm. Photo copyright 2012 by Zachary D. Lyons.

Sure, One Leaf Farm has lots of deliciousness right now, from parsnips to kale to cauliflower to winter squash, and even a little parsley root. But they also have these gorgeous onions, and you know you will need some onions this week!

Brent Charnley, winemaker at Lopez Island Vineyards, hold the new release of his Wave Crest White table wine. Photo copyright 2013 by Zachary D. Lyons.

And speaking of wine, Lopez Island Vineyards has a great selection of award-winning whites and reds, with one perfect for you. Best of all, they will be sampling their wines today, so you can try it before you buy it, and find the ones you like best!

Braising mix from Colinwood Farm. Photo copyright 2012 by Zachary D. Lyons.

How about cooking up a nice mix of braising greens from Colinwood Farm? All you need to do is add oil, garlic, salt and pepper, and you are good to go! Talk about making life easier on Thursday.

D’Anjou pears from Booth Canyon Orchard. Photo copyright 2013 by Zachary D. Lyons.

This is the last week for Booth Canyon Orchard for 2013 at your Ballard Farmers Market. So grab yourself a box of these D’Anjou pears, store them in a nice, cool, dark place, and you can enjoy them for weeks to come.

George Vojkovich out standing in his field… with a bunch of cattle. Photo copyright 2007 by Zachary D. Lyons.

And for Chanukah, perhaps you’d like a nice beef brisket. Well, I don’t have a photo of Skagit River Ranch‘s brisket, but I guess, if you look real close, you can see the brisket on their cattle above, enjoying the good life on Skagit River Ranch’s lush pastures up in Sedro-Woolley. Oh, and that is Farmer George in the background, moooving the herd.

Camelina oil from Ole World Oils. Photo copyright 2013 by Zachary D. Lyons.

Did I not say we even have cooking oil for you? This is camelina oil from Ole World Oils of Ritzville. Camelina is an ancient member of the mustard family, and its seeds make for great oil. It holds up to high heat, it is non-GMO, and it is high in beneficial omega-fatty acids! So now, you can say your cooking oil is farm fresh, too.

Marie Makovicka of Little Prague European Bakery piping fresh cannoli. Photo copyright 2013 by Ben Chandler.

Looking for something sweet to finish off your meal, or perhaps something to start your day? Stop by Little Prague European Bakery, say hi to Marie, and pick up some of her delicious pastries. Thinking you want them on Thursday morning to enjoy while you watch the parade, but think they won’t keep? Ask Marie about how to properly store them until them, and how to refresh them when you are ready to eat them. Then, the only worry you’ll have is keeping yourself from eating them all before Thursday morning. Hmm. On second thought, you’d better buy extras!

Red Sunchokes from Stoney Plains Organic Farm. Photo copyright 2012 by Zachary D. Lyons.

These red sunchokes from Stoney Plains Organic Farm were introduced to the earliest European colonists by East Coast Indians. A member of the sunflower family, they are native to North America, and a great way to celebrate Thanksgiving, as we remember that those Indians welcomed and fed those colonists, in spite of what they ultimately represented. Sunchokes are great roasted,  you can make soup with them, you can mash them like potatoes, and one of my favorite ways to enjoy them is by steaming 1/4″ to 1/2″ chunks until just fork tender, then browning them in butter and seasoning them with salt and pepper, and perhaps a little thyme, like good home fries.

Pumpkin Pie from Deborah’s Homemade Pies. Photo copyright 2012 by Zachary D. Lyons.

You’ve got enough to do to prepare for the big feast this week. Why not leave the pie baking to Deborah’s Homemade Pies? She has these amazing pumpkin pies, as well as a great selection of apple, berry and even pecan pies, and let’s face it… most of us cannot bake a pie like Deborah can, so why not cut ourselves a break and have better pie this year?

Cranberry-tangerine, lemon-lavender, and apple pie fresh sodas from Soda Jerk Sodas. Photo copyright 2013 by Zachary D. Lyons.

Soda Jerk Sodas has new flavors for the season, like Cranberry-Tangerine (left) and Apple Pie (right). Why not pick up a growler or two for this week? And while you’re at it, if you loves you so fresh sodas from Soda Jerk Sodas, consider supporting their Kickstarter campaign today. It ends Monday (tomorrow), and they just have a little ways left to go to meet their goal, so click over now and contribute to the cause of their Mobile Soda Truck.

Andrew, Your Knife Sharpening Guy, sharpening knives at Wallingford Farmers Market this past summer. Photo copyright 2013 by Zachary D. Lyons.

And last, but most assuredly not least, now is a great time to get your knives sharpened, so that dull carving knife doesn’t bounce off of your turkey on Thursday, resulting in either humiliation or serious injury, or both! Remember, sharp knives save fingers. Well, Andrew, Your Knife Sharpening Guy, will be here all day, sharpening your dullest slicing equipment, so bring your knives down, drop them off before you start shopping, and pick them up when you’re done! Or, if you’re in a rush, leave them with Andrew, and pick them up from him in Green Lake during the week, or arrange for delivery.

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, November 18th: Everything You Need For A Local Food Thanksgiving & Chef Dustin Ronspies, Too!

Chef Dustin Ronspies of Art of the Table during his 2011 Eat Local For Thanksgiving cooking demonstration. Photo copyright 2011 by Zachary D. Lyons.

Thanksgiving is in four days, good people of Ballard, and today’s the day you need to stock up on all things local and delicious to make for the best holiday feast ever! Seems kind of early this year, right? Well, it is officially celebrated every year on the fourth Thursday of November, and this year, that’s the 22nd. Yuppers, it’s Eat Local For Thanksgiving time again, and to help you in this endeavor, our good buddy and culinary artist extraordinaire, Chef Dustin Ronspies of Art of the Table with be doing his annual cooking demonstration today at noon at your Ballard Farmers Market. Dustin, who builds his menu every week around what is fresh and in season at the Market, will show us some fun, delicious and simple holiday side dishes made with ingredients from our Market farmers!

Brilliant kales and chards from Boistfort Valley Farm. Photo copyright 2012 by Zachary D. Lyons.

Everyone has their own holiday menu traditions and favorites, and you’ll find most of what you desire right here at your Ballard Farmers Market, direct from the farm and so fresh, in fact, that even though you are buying it today, it will still be fresher on Thursday than if you bought it from a Big Box grocer on Wednesday, and you won’t have to fight with anyone in the parking lot or wait in the checkout line for an hour, either! Just check out how stunningly beautiful these chards and kales from Boistfort Valley Farm are, for instance. If hearty braising greens are on your menu, you can’t go wrong with these.

Winter squash from Alm Hill Gardens. Photo copyright 2012 by Zachary D. Lyons.

Winter squash is on the menu for many, and just take a gander at all the gorgeous varieties Alm Hill Gardens has for you right now. Kabocha, butternut, spaghetti, acorn, and even pie pumpkins! They’ve also got broccoli, leeks and more!

Brussels sprouts from Nash’s Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

One item I cannot live without on my holiday table is Brussels sprouts. Indeed, I have found many who use this holiday as a great means to education the jaded masses as to the wonders of these little cabbages that grow on stalks. Well, Nash’s Organic Produce has a lot of Brussels sprouts right now, but if memory serves me, that didn’t keep them from running out early last year. So get here early! Just be kind to your neighbors. We don’t want to have to deploy the tear gas and rubber bullets at their stand again this year.

Porcini mushrooms from Foraged & Found Edibles. Photo copyright 2012 by Zachary D. Lyons.

The king of mushrooms, the mighty porcini mushroom returned to the tables of Foraged & Found Edibles last week, and hopefully, they will have plenty of them again this week, too. Nature can be fickle, but it has been a relatively unharsh week, mushroom wise. Of course, they should have plenty of chanterelles, too, great for adding to stuffing!

Seasoned croutons for stuffing from Grateful Bread Bakery. Photo copyright 2012 by Zachary D. Lyons.

And speaking of stuffing, Grateful Bread Bakery should have more of their seasoned croutons for stuffing available for said purpose today, if their is any justice in the universe. Mind you, these tend to sell out very quickly, so again, get here plenty early! And grab some loaves for Thursday while you’re at it. Bread freezes very well, so just toss it in the freezer when you get home today, and then, half an hour before dinner Thursday, take it out, run it under warm water just to moisten, and slide it in the oven on low-ish heat while your turkey is resting and your stuffing is heating through. It’ll be warm and fresh like it was just made, and all your guests will worship you! (Heck, I’ve got an entire religion named after me from doing this.)

Quince jelly from Deluxe Foods. Photo copyright 2011 by Zachary D. Lyons.

You’ll need jams, jellies and chutneys from Deluxe Foods to accent various stages of your holiday meal. Their Spiced Plum Jam will round out that cheese plate perfectly to keep your guests out of your way in the kitchen whilst you finish up dinner. Apple Chutney and Quince Jelly are both perfect accompaniments to your turkey, and their Gingered Rhubarb is lovely with apple pie or over vanilla ice cream… or both!

Dried chili peppers from Alvarez Organic Farms. Photo copyright 2012 by Zachary D. Lyons.

Last call for dried chili peppers from Alvarez Organic Farms, as well as garlic, onions, dried beans and more. It has already gotten quite cold over in the Yakima Valley, and they are simply running out of deliciousness for us this season. The good news is, everything they have currently will keep for months, so stock up on all that you will need now, and enjoy it all winter long!

Smoked, pickled & shucked oysters from Hama Hama Oyster Company. Photo copyright 2011 by Zachary D. Lyons.

If you are planning on adding oysters to your stuffing, you had better get down here very early. That’s because even though Hama Hama Oyster Company has been bringing more and more jars of shucked oysters each Sunday, they are still selling out long before the Market ends. So, no dillydallying, folks. Oysters wait for no one!

Pumpkin Pie from Deborah’s Homemade Pies. Photo copyright 2012 by Zachary D. Lyons.

Hey, there is no shame in admitting you suck at making pies. I know I do. But you promised to bring dessert to your friends’ holiday feast, didn’t you? Well, fear not. Deborah’s Homemade Pies has you covered. From these lovely pumpkin pies, to apple, berry and pecan pies, Deborah has a pie to fit every palate, and best of all, her pies are — and I feel no hesitation saying this — the best pies on earth! Seriously. Her crusts are nothing short of divine, and she uses local ingredients right down to the flour from Washington’s own Shepherd’s Grain. (Okay, the pecans ain’t local, but would you rather she not make pecan pie?) But lest you have failed to get the point thus far, her pies will sell out quickly, regardless of the fact that she’s bringing many more than usual. Don’t be the poor sap who arrives at 2:30 p.m. expecting to find exactly what you desire. Those of us who are not snickering will be rolling our eyes at you. You’ve been warned!

Beautiful late fall bouquets from Mee Garden. Photo copyright 2012 by Zachary D. Lyons.

And how’s about some lovely local flowers for your dinner table. Our many flower farmers still have plenty of stunning bouquets waiting for you, like this gorgeous arrangements from Mee Garden. Again, they are so fresh, they’ll still look great come Thursday! Enjoy!

Andrew Your Knife Sharpening Guy. Photo copyright 2012 by Zachary D. Lyons.

Let’s finish off with one more holiday necessity you might not otherwise think of until it’s too late, and your carving knife bounces off of your turkey. Meet Andrew Huesca, a.k.a., Your Knife Sharpening Guy. Andrew sharpens knives by hand, right at the Market, and he’ll be here today, all day, doing just that. So bring down your frustrating old knifes that are so dull, they could barely hope to bruise you, let alone actually cut you, drop them off with Andrew when you first get to the Market, and with any luck (meaning that not too many people beat you there, and you’re not too fast a shopper), your knives will be sharpened and ready to slice through the most stubborn of roast beasts with ease come Thursday!

Finally, another reminder to please 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.

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.