Sunday, January 17th: Storage Crops (Go Hawks!)

The 12th Potato from Olsen Farms at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Another Sunday, another big game. That’s been our reality here at your Ballard Farmers Market during football season the last two years. And in order for us to get us localicious on, we all have to do a little adapting. This week, with a 12:15 PM start time, we recommend that you come to your Ballard Farmers Market between 10 AM and noon, or step out of one of the many bars and restaurants on Ballard Avenue featuring the game on their televisions during halftime, if you want to catch the game and get your grocery shopping done, too. And if you focus on these great storage crops featured in this week’s epistle, like these potatoes from Olsen Farms, you can easily leave them in your trunk while you enjoy the game somewhere here in Downtown Ballard. (Oh, and if you are not planning on watching the game, coming to Market during the game will be a pleasure for you!)

Dried grains, beans and seeds from Nash’s Organic Produce at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Winter is a great time to utilize and enjoy dried beans, grains, seeds and milled products from Nash’s Organic Produce. From freshly milled cornmeal and gluten-free buckwheat flour, to whole grains like triticale and naked oats, from mustard seeds to dried fava beans, Nash’s has an amazing, diverse and versatile selection. I love adding the naked oats to chicken soup, and using their cornmeal to bread pan fried oysters from Hama Hama Oysters, or true cod from Wilson Fish.

Mixed roots from Growing Washington (Alm Hill Gardens) at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Looking for a quick and easy dinner idea? How about a root roast? This handy root mix from Growing Washington (a.k.a., Alm Hill Gardens) is just the ticket. The key to a successful, low maintenance root roast is to cut your roots into appropriate sizes based on their density, so that they all will be ready at the same time. Rutabagas are the densest, followed by carrots and beets, and then potatoes. Sunchokes and parsnips cook the fastest. The denser the root, the smaller the pieces. Follow this rule, and you will have great, simple, delicious root roasts. Just lather them up with your favorite oil, salt and pepper to taste, and slide them in a hot oven until tender. Give them a toss about midway through.

Frozen blueberries from Sidhu Farms at your Ballard Farmers Market. Copyright Zachary D. Lyons.

I add a handful of these frozen blueberries to my hot cereal every morning. Sidhu Farms harvests them at their peak of ripeness, and quickly freezes them, so that we can enjoy them all winter long. If you do plan to shop the Market and then watch the Big Game in the neighborhood, we recommend that you bring a small cooler with some ice to keep your blueberries frozen.

Red storage onions from Colinwood Farm at your Ballard Farmers Market. Copyright Zachary D. Lyons.

2014 was a great year for onions, and we will enjoy them all winter long. Just take a gander at these beautiful red storage onions from Colinwood Farm, for example. They are a great long storage onion, have a nice, intense oniony bite to them when raw that is great for salads and sandwiches, and they sweeten up beautifully when caramelized.

Dried beans from Kirsop Farm at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Besides all of their great veggies, Kirsop Farm produces many different kinds of dried beans, including hurrerite, tiger, black & pinto, as well as hard red wheat. All are great for hearty fall soups, stews, salads and more, and they will keep for months!

Sweet potatoes from Lyall Farms at your Ballard Farmers Market. Copyright Zachary D. Lyons.

Finally, don’t forget the wonderful Beauregard sweet potatoes from Lyall Farms. Great roasted on their own, steamed and mashed with garlic and chipotle peppers, roasted with parsnips, made into soup or pies, or however you enjoy them best, they are sure to warm your belly and your soul on a cool, damp Northwest night.

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.

Sunday, January 4th: Honor Your Eat Healthy Resolution At Your Ballard Farmers Market!

Organic Carrots from Kirsop Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Okay, who here resolved to eat healthier in 2015? Come on. Get those hands up high in the air. Wait, keep them up. I’m still counting! Wow, that’s a lot. And I am assuming the rest of you, if you are reading this post, already think you eat healthy enough, or you don’t believe in making New Year’s resolutions. Whatever the case, your Ballard Farmers Market is here to serve you! We’ve got plenty of fresh, locally-grown, and offered to you direct from the farm, nutritious produce, even this time of year. Like these gorgeous carrots from Kirsop Farm, our newest year-round farm at your Ballard Farmers Market.

Braising mix from Colinwood Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Starting off the new year with some roughage will make your body happy, and will please your palate in the process. Stop by Colinwood Farm for some of their lovely braising mix for said purpose!

Rutabagas from Nash’s Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Nash’s Organic Produce is rocking the rutabagas right now. One of my favorite roots, I love them simply steamed and mashed with good Irish butter. But Patty sent along another great way to enjoy them, and here’s the recipe:

Golden Rutabaga Sunset

Yield: 5 to 6 servings

• 1 large rutabaga, coarsely shredded
• 1 medium yam, about coarsely shredded
• 1 medium onion, sliced vertically into half moons
• 1 large leaf kale, rib discarded, chopped into bite size pieces
• 1/2 cup water
• 1/2 cup raisins
• Pinch cayenne, salt and pepper
• 2 Tbsp. chopped green onions for garnish
• 1 sprig fresh herbs (parsley, cilantro, basil) for garnish

Combine the rutabaga, yam, onion, and kale in a large, deep skillet. Add the water and cook, stirring over high heat for 4 to 7 minutes, or until the vegetables are tender. Add 1 or more tablespoons of water as needed to cook the vegetables and prevent burning. Add the raisins and cayenne, and season with salt and pepper to taste. Transfer to a serving platter and garnish with the green onions and herbs. Recipe adapted from http://www.vegparadise.com/highestperch4.html.

Whole pastured chicken from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Perhaps a nice, local pasture-raised chicken from Growing Things Farm will warm your soul and be a nice change of pace from heavier holiday foods. And hey… you could make some chicken soup with it, which is always a good boost to the old immune system, especially when you add…

Shiitake mushrooms from Sno-Valley Mushrooms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Shiitake mushrooms from Sno-Valley Mushrooms. Considered both a culinary and a medicinal mushroom, these babies with cure what ails you while adding a big boost of flavor to any dish!

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

And there is no such thing as too much garlic! This Siberian garlic from Jarvis Family Garlic Farm will ward off colds and vampires (and perhaps a few unworthy friends who don’t appreciate your garlic breath), and it packs some powerfully delicious flavor, too!

Local albacore tuna loins from Fishing Vessel St. Jude at Ballard Farmers Market. Copyright Zachary D. Lyons..

Fishing Vessel St. Jude makes it’s monthly visit to your Ballard Farmers Market today. Come get some of their most excellent local albacore tuna, full of beneficial omega-fatty acids, which your doctor (or your PBS guru) will tell you is very, very good for you!

Sunchokes from Alm Hill Gardens (Growing Washington) at Ballard Farmers Market. Copyright Zachary D. Lyons.

Sunchokes are sometimes called Jerusalem artichokes, but sunchokes have no relation to artichokes whatsoever. They are, in fact, a tuberous vegetable produced by a member of the sunflower family, and they are native to North America. Sunchokes, like this from Alm Hill Gardens (Growing Washington) are loaded with nutrients, and while they can be prepared any way a potato is, they actually have the opposite effect on your blood sugar, which makes them great for diabetics!

Golden Russet apples from Booth Canyon Orchard at Ballard Farmers Market. Copyright Zachary D. Lyons.

And, of course, an apple a day keeps the doctor away, right? So stock up on apples from Booth Canyon Orchard, like these super yummy, if not super attractive, Golden Russet apples.

Freshly shucked oysters on the half shell from Hama Hama Oysters at Ballard Farmers Market. Copyright Lauren McCool.

Finally, as we welcome back Hama Hama Oysters from their holiday hiatus, let us not forget that oysters are loaded with zinc, which can help you ward off those winter colds. And rumor has it that oysters are good for other healthy things, too, but this is a family show.

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.

Midweek Update for Wednesday, October 22nd: Sunchokes, A Recipe From Nash’s, Sweet Potato Chips, Keta Salmon Skeines & More!

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

In this epic year of peppers, even Westside farms like Stoney Plains Organic Farm are getting in on the action. In fact, apparently, they have a gargantuan harvest of these gorgeous poblano peppers in progress right now. So if you want to get your chile relleno on, this is the time to do it! Stop by and grab a big bag full this Sunday at your Ballard Farmers Market!

Organic pink lady apples from ACMA Mission Orchards at Ballard Farmers Market. Copyright Zachary D. Lyons.

Pink Lady apples are one of my favorite eating apples. They are super crisp, sweet, and have just the tiniest hint of tartness. They have become a standard here in the Northwest in recent years, helped by their openness to long storage while maintaining their quality. Enjoy some of the first organic Pink Lady apples of the season this week from ACMA Mission Orchards at your Ballard Farmers Market!

Sunchokes from Summer Run Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Sunchokes are in the house! North America may not have any native potatoes (though we Northwesterners lay claim to the Ozette as our own), but we do have this tuber, a member of our beloved sunflower family. You can eat them much like potatoes, including making soups, mashes, root roasts and even home fries. And they have the added benefit of actually being good for blood sugar levels. Yes, the skins are edible, and they can be eaten raw. When cooking, it is good to cut them and then put them in a bowl of water with some lemon juice in it to keep them from turning color on  you before you drop them in the pot, steamer or baking dish. Enjoy a true American native crop this fall! These are from Summer Run Farm, the winners of the first farm to bring sunchokes to Market this season award.

Arugula from Nash’s Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Nash’s Organic Produce has begun to harvest a bumper crop of arugula, and to that end, Devon has shared with us another great recipe, though I can’t help but ponder how this salad might be using some of their own delicious whole grains, or perhaps subbing some Glendale Shepherd fresh sheep cheese.

Quinoa, Beet and Arugula Salad

• 1/2 lb. beets
• 1 cup quinoa
• 2 cups water
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1-1/2 Tbsp. honey
• 1 clove garlic, crushed
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 cup onion, diced
• 1/2 lb. arugula, chopped
• 5 oz. goat cheese

Cook beets until tender, peel and slice. Bring water to boil, add quinoa, reduce heat, cover and simmer for 15-20 minutes. Whisk vinegar, olive oil, honey, garlic, salt, pepper together. Remove quinoa from heat, add 1/2 of salad dressing, cover refrigerate for ½  to 1 hour. Stir in onion, arugula, goat cheese, beets and remaining dressing, toss and serve.

Fresh Puget Sound Keta salmon skeines (eggs) from Loki Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

With the annual Puget Sound Keta salmon season in full swing, Loki Fish has lots of fresh salmon skeines (salmon roe) available right now. Make your own ikura, or use them in any number of ways, from garnishes to salads and soups to sushi and more. Ask the fine folks at Loki for ideas this Sunday at your Ballard Farmers Market!

Sweet potato chips from Lyall Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Lyall Farms has begun to harvest its wonderful Beauregard sweet potatoes from their fields in Sunnyside. And that means not only the sweet potatoes themselves at your Ballard Farmers Market, but these awesome sweet potato chips. If you love sweet potatoes, get thee to Lyall Farms this weekend!

Blueberries from Hayton Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Finally, we finish up this midweek epistle with these beautiful blueberries from Hayton Berry Farms. This Sunday will be Hayton’s last for the 2014 season at your Ballard Farmers Market. It has been a berry season for the record books, but it had to end sometime, right? So why not load up for one last hoorah of fresh berries for this year, before you begin pining away as you await the first berries again next May.

Sunday, January 5th: A New Year Brings News & Returning Vendors!

Fresh-pressed organic cranberry juice from Starvation Alley Farms. Photo courtesy Starvation Alley Farms.

Happy New Year, good people of Ballard! It is January, 2014, and while most farmers markets are deep in their winter slumber, your Ballard Farmers Market is actually adding farmers and food artisans. Booyah! We start with the introduction of a new organic cranberry farm, Starvation Alley Farms, an old-school wet bog harvest operation based out in Long Beach, Washington. While other farms out there in Washington’s cranberry belt have made their beds with anti-GMO labeling Ocean Spray, these folks went the other direction and got themselves certified organic just this past October. They offer flash-frozen cranberries, as well as cranberry juice that is freshly pressed and great as is or in your favorite cocktail.

Aged-sheep’s milk cheese from Glendale Shepherd. Photo courtesy Glendale Shepherd.

Oh, and this just makes me giddy! Glendale Shepherd, from up on Whidbey Island, makes… wait for it… farmstead sheep’s milk cheeses! Boom! These are beautiful, aged cheeses with amazing flavors… and that’s just this time of year. Once lambing season commences in a couple of months, they’ll also have fresh cheeses and sheep’s milk yogurt! Oh, and did I mention they’ll got wool, too? (Admit it. You’re a bit giddy now, too.)

Albacore tuna loin portion from Fishing Vessel St. Jude. Photo copyright 2013 by Zachary D. Lyons.

Fishing Vessel St. Jude makes its monthly visit to your Ballard Farmers Market today, and what better way is there to welcome the new year but with albacore tunaliciousness direct for the folks who caught it?

Braising mix from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Alm Hill Gardens returns today from its brief holiday break, bright-eyed and bushy-tailed, which quite frankly is not entirely a look JT pulls off. But hey, at least he feeds us, right? And we’re all itching for some nice, tasty greens right about now, which means braising mix!

Saffron tagliatelle from Pasteria Lucchese. Photo copyright 2011 by Zachary D. Lyons.

On the other hand, Sam and Sara from Pasteria Lucchese spent their holiday hiatus nursing colds. Doh! But never fear. They are back today, and they’re nationwide. (That’s a ZZ Top reference, kids.) Just in time for you get some of this saffron tagliatelle to enjoy as your long-life New Year’s noodles. It is made with saffron grown by our buddy Jimmy from Phocas Farms, over in Port Angeles!

Winter squash from Colinwood Farms. Photo copyright 2013 by Zachary D. Lyons.

Colinwood Farms also makes its post-holidaze comeback today. Look for these lovely winter squash, braising and salad mixes, spuds, onions and other deliciousness!

D’Anjou pears from Martin Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Still lotsa apples and pears to be had from Martin Family Orchards at your Ballard Farmers Market, including these tasty D’anjou pears. And they’ve also got fresh apple cider, as well. Woohoo!

Local granola from Marge Granola. Photo copyright 2013 by Zachary D. Lyons.

Welcome yet another new vendor for 2014 to your Ballard Farmers Market: Marge Granola. They make several varieties of freshly-blended granolas flavored with many local ingredients. It’s great for breakfast, on the trail, an afternoon snack, or over ice cream!

Dinosaur kale from Children’s Gardens. Photo copyright 2013 by Zachary D. Lyons.

Children’s Gardens is back today, as well, with lots of tasty greens, like this dinosaur kale, as well as their gorgeous flower arrangements. So you’ve got no excuse not to eat your veggies this week, or to not bring Ma Kettle a nice bouquet.

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

January is a great time of year to get your roots on, and Nash’s Organic Produce is ready to assist you in that pursuit. Besides these gorgeous parsnips, they are full-up with sunchokes, beets, turnips, carrots, spuds and more, as well as grains, flours and dried legumes, and even some more Brussels sprouts.

Farm-fresh eggs from Growing Things Farm. Photo copyright 2013 by Zachary D. Lyons.

It may be January, but the girls out at Growing Things Farm are still laying amazing eggs. In fact, the jumbos (right) are even more jumbo than usual. These are eggs laid by happy chickens that get to run around the yard and hang out with roosters, which stand guard and show them where all the best food is. What gentlemen!

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

Speaking of sunchokes, Stoney Plains Organic Farm is swimming in them right now. These native-to-North America tubers are a member of the sunflower family. They make a great substitute for potatoes in soups, root roasts, home fries and more. Of course, they’ve got lots of other goodness fresh from the farm for you, too!

White wines from Lopez Island Vineyards. Photo copyright 2012 by Zachary D. Lyons.

And this just in late today from Brent Charnley of Lopez Island Vineyards & Winery: “We just learned that our Siegerrebe was awarded a Double Platinum in the ‘Best of the Best’ Wine Competition, held by Wine Press Northwest Magazine. We will taste this wine on Sunday at the Market!”

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.