Garlic, too, works
through the weather,
builds roots that way,
grows taller, never falters.
It, too, shows up
with earth in its skin,
braids tightly together
the land and those
who live it. Both
leave bright traces,
some sharp, clean taste
on all the hands
they touch. Both make
from the inside out
their own new scape.
This poem was commissioned by Ballard Farmers Market from Meredith Clark of the Poem Store in loving memory of Arlene Dabrusca of Anselmo Farms.
Billy's Big Beef Tomatoes. Photo copyright 2009 by Zachary D. Lyons.
Billy’s Organic Produce, from Tonasket, is back at Ballard Farmers Market on Sunday, July 5th, with lots of gorgeous tomatoes like these. And these.
Billy's 4th of July tomatoes look like firecrackers. Photo copyright 2009 by Zachary D. Lyons.
And Billy’s had beautiful, sweet bell peppers.
Billy's sweet bell peppers come in many colors. Photo copyright 2009 by Zachary D. Lyons.
And maybe Billy’s will even have some blueberries, too.
Billy's got blueberries. Photo copyright 2009 by Zachary D. Lyons.
So stop by Billy’s booth, and welcome them back for another year.
Just a sampling of the many flavors of grapeseed oils made by Prosser's Apres Vin. Photo copyright 2009 by Zachary D. Lyons.
Welcome an exciting, new vendor this week to Ballard Farmers Market — Apres Vin. The name is French for “after wine,” and it fits what these folks do perfectly. Apres Vin makes grapeseed oil and flour from byproducts of the Washington wine industry in Prosser, in the Yakima Valley. You see, when wineries make wine, they crush a lot of grapes, and these grapes all have seeds. Well, as it turns out, these seeds make very high-grade cooking oils and flours. In fact, grapeseed oil is prized for its lusciousness, its high smoke point and its nutritional value, including beneficial fats and antioxidants. Grapeseed Flour also has these nutritional benefits, and it is gluten-free.
Grapeseed flour is as diverse as the wine grapes from which it comes. Photo copyright 2009 by Zachary D. Lyons.
Apres Vin’s grapeseed oils and flours retain the distinct flavors of the wine grape varietals from which they come, and their oils come in a wide range of flavors. These are truly artisan products that will provide Market customers with two more items for their kitchens that they will no longer have to get at the grocery or specialty store. No need for exotic oils imported from faraway places. You can get it, made in Washington, right at your friendly neighborhood farmers market. Look for Apres Vin to be set up with Sound Bites Spreads, Sauces and Crackers, which, by the way, uses Apres Vin products in all of its own products.
Apres Vin owners, Eric & Lori, left, with Sound Bites owners Stephen & Rich at Ballard Farmers Market. Photo copyright 2009 by Zachary D. Lyons.
The first Keta salmon of their Alaskan fishing season caught by Loki Fish. Photo courtesy Loki Fish.
Loki Fish is fishing in Alaska as we speak, and their catch is being flown down to Seattle from Ketchikan regularly, so that we get to enjoy it fresh at the Ballard Farmers Market starting Sunday, June 28th.
Jonah Knutsen of Loki Fish filleting salmon for market. Photo courtesy Loki Fish.
Loki will have sockeye, keta, and possibly some king salmon at the Market on the 28th, with coho and pink soon, as well. And, of course, they continue to offer canned, smoked, jerkied, loxed and frozen salmon, as well as salmon sausage and patties, too.
Loki Fish, which makes its home at Ballard's Fishermen's Terminal, has fresh salmon from their boats in Alaskan at the Market now. Photo copyright 2009 by Zachary D. Lyons.
To follow the fishing adventures of Loki’s two boats, check out their blog.
Official Blog for Ballard Farmers Market 