Posts Tagged ‘winter squash’

Sunday, December 14th: Eat & Give Local For The Holidays!

December 13, 2014
Chef Dustin Ronspies of Art of the Table during his 2011 Eat Local For Thanksgiving cooking demonstration at Ballard Farmers Market. Copyright Zachary D. Lyons.

Chef Dustin Ronspies of Art of the Table during his 2011 Eat Local For Thanksgiving cooking demonstration at Ballard Farmers Market. Copyright Zachary D. Lyons.

There are just two Sundays left before Solstice and Christmas, and only one before Chanukah to get your local on for the holidaze at your Ballard Farmers Market! And we’ve got everything you’ll need right here, from the greenery to decorate your door to the pie for dessert; from the wine and cider to muddle to the roast for your oven; from local salt to season your food to treats for Fido to gifts for under the tree, in the stocking or behind the couch. Make this holiday season a local one, and give a truly unique gift with a local face behind it. Heck, we’ve even got a chef to give you cooking tips on how to make it great! Yup, Chef Dustin Ronspies from Art of the Table joins us today for an Eat Local For The Holidays cooking demonstration today at 11 a.m.!

Smoked hams for Easter from Skagit River Ranch at Ballard Farmers Market. Copyright 2014 by Zachary D. Lyons.

Smoked hams for Easter from Skagit River Ranch at Ballard Farmers Market. Copyright 2014 by Zachary D. Lyons.

Don’t forget the roast beast for your holiday table! Skagit River Ranch still has plenty of holiday hams available, and these beauties are delish! They’ll also have some pork rib roasts today, too. And plenty of sausage to working into your holiday dressing.

Mixed kale from Alm Hill Gardens at Ballard Farmers Market. Copyright Zachary D. Lyons.

Mixed kale from Alm Hill Gardens at Ballard Farmers Market. Copyright Zachary D. Lyons.

The kale at Alm Hill Gardens (Growing Washington) came through our second early deep freeze surprising well, Clayton tells us. And keep in mind that the farm is within a stone’s throw of the Canadian border, where it takes the frosty outflow of the Fraser River Valley right in the teeth. And while it was warmer this past week, Clayton and the crew spent most of it battling high winds instead, repairing row tunnels and harvesting deliciousness, just to bring you the freshest local food. Show your appreciation by making this an Eat Local For The Holidays kinda year!

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

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

Between freezes and floods, we’ve already seen quite a few farms leave your Ballard Farmers Market earlier than usual this fall. But the good news is that in the midst of all of this, we actually added another farm: Kirsop Farm from Tumwater! A veteran farm, they are new to us here at your Ballard Farmers Market in the last month. Their organic produce is as good as any in the state, like these carrots — crunchy and sweet. Image them buttered or roasted alongside your roast beast, sprinkled about your salad mix from Colinwood Farm, or simply as a vehicle for transporting some hummus from Uncle Eyal’s into your mouth!

Huge Sweet Salmon & Sweet Meat winter squash from Nash's Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Huge Sweet Salmon & Sweet Meat winter squash from Nash’s Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

Devon tells me that Nash’s Organic Produce will be rocking the Nash’s red kaleBrussels sproutsgreen and savoy cabbage, and more, all of which came through the freeze fine, as well as bringing back their famous root medley bags which make for easy root roasts and stews. And don’t forget their huge Sweet Salmon and Sweet Meat winter squash, too!

Beef roasts from Olsen Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Beef roasts from Olsen Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Speaking of roast beast, Olsen Farms will have freshly smoked holiday hams and beef and pork roasts, and leg of lamb, today and next Sunday. In fact, if there is a particular roast or size you desire, they’ll be cutting more this coming week, for you to pick up next Sunday. Stop by and talk to Allen and let him know what you want, and he’ll set it up for you. And don’t forget potatoes!

D'Anjou pears from Booth Canyon Orchards at Ballard Farmers Market. Copyright Zachary D. Lyons.

D’Anjou pears from Booth Canyon Orchard at Ballard Farmers Market. Copyright Zachary D. Lyons.

Booth Canyon Orchard still has lots of apples and pears, like the versatile keepers, these D’Anjou pears. They are a great eating pear, are great added to salads, and they are a wonderful cooking pear, too!

Colorful skirts from Marmalade Originals at Ballard Farmers Market. Copyright Zachary D. Lyons.

Colorful skirts from Marmalade Originals at Ballard Farmers Market. Copyright Zachary D. Lyons.

And don’t forget all the wonderful local artists who bring their handcrafted goods to you here at your Ballard Farmers Market this time of year. Like Marmalade Originals, which makes these beautiful, colorful skirts by hand. Anyone can buy a garment from a Big Box store with some corporate logo on it, made in a sweat shop in Bangladesh, so the recipient will look “different” by looking exactly like everyone else. Only you can invest in a truly unique piece of clothing artwork that will make your special someone stand out from the herd!

Don’t forget to check out our midweek update for lots more info about this week’s offerings. And 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, November 23rd: Eat Local For Thanksgiving!

November 22, 2014
Brussels sprouts from Nash's Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

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

It’s here, folks! The first really big holiday of the holiday season: Thanksgiving! Or as we call it in my family, “Thanks For The Land Day!” Whatever you and yours call it, this coming Thursday is a day to take a break, take stock, and express our thanks for what we have, and especially for the bounty that reaches our tables. For Thanksgiving, the first American holiday, ultimately commemorates when mighty, advanced indigenous peoples welcomed undocumented foreigners with open arms and saved them from starvation at Plimouth, so that they might make better lives for themselves in a new world.

We in the farmers market community encourage you to Eat Local For Thanksgiving this coming Thursday, and we have pretty much everything you’ll need to do so right here. We then ask you to give thanks for the many local farmers, fishers, ranchers and food artisans who bring you the best food on earth right here at your Ballard Farmers Market every Sunday, year round. This year, the best way you can do that is to make a public comment in opposition to unreasonably high permit fee increases on farmers markets and their vendors proposed for 2015 by Public Health – Seattle & King County. For a great discussion of the issues at hand, and what is at stake, check out this week’s Ballard News-Tribune article, and for more details on how to comment, please see this blog post from last week. And in return, we thank you!

Shallots from Alvarez Organic Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Shallots from Alvarez Organic Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

One of my favorite dishes for Thanksgiving is Brussels sprouts with bacon and shallots. There are plenty of Brussels in your Ballard Farmers Market right now, including those beauties up above from Nash’s Organic Produce. And several farms will have shallots, including this from Alvarez Organic Farms. I caramelize my shallots while browning and rendering out my chunked up bacon in a hot skillet. When the bacon begins to get browned, and the shallots caramelized, I drop in the Brussels, cut in half, and sauté them in the bacon grease until they get bright green and just beginning to get tender. At that point, I deglaze the pan with some white wine. The wine combines with the tasty browned pits, or fond, on the bottom of your skillet, reincorporating them back into the Brussels with delicious results. The Brussels finish cooking in this yummy wine sauce and the wine cooks down. The result is that your Brussels sprouts hating kin will ask for seconds!

And speaking of cooking tips, celebrated James Beard Award winning local chef, Ethan Stowell of Ethan Stowell Restaurants (including Ballard Ave’s Ballard Pizza Company, Chippy’s and Staple & Fancy) will preform an Eat Local For Thanksgiving cooking demonstration at 11 a.m. today.

Bacon from Skagit River Ranch at Ballard Farmers Market. Copyright Zachary D. Lyons.

Bacon from Skagit River Ranch at Ballard Farmers Market. Copyright Zachary D. Lyons.

You’ll need some of this amazing bacon from Skagit River Ranch to complete your Brussels sprouts masterpiece this week, but get here early, as it’s sure to sell out. And speaking of things selling out, here are some shopping strategy tips for today’s Market:

  • Get here early, if you can.
  • Pack patience with you, as crowds will be big.
  • Maybe pack a cooler, too.
  • Purchase things like eggs, bacon, cranberries and other items likely to sell out early first.
  • If you don’t plan on watching any sporting matches today, you may prefer to shop after 1 p.m., when big games will thin out our crowds, though keep in mind that some prime items may be sold out by then.
  • If you do plan to watch either the Seahawks or Sounders games, do your shopping first, or during halftime, and watch the games on one of the many TV screens in bars and eateries up and down Ballard Avenue. It will likely be cool enough that, even without a cooler, your Market goodies will keep just fine in your trunk until after the big game!

Here is a list of where you may be able to watch the Sounders playoff game in the neighborhood at 2 p.m. today:

  • Bad Albert’s
  • Ballard Smoke Shop
  • Billy Beach Sushi & Bar
  • El Borracho (on Leary)
  • Kangaroo & Kiwi (on Market, soccer only)
  • Kickin’ Boot
  • Lock & Keel
  • Loft
  • Market Arms (on Market, soccer only)
  • Moshi Moshi
  • Patxi’s
  • The Gerald
  • The Noble Fir

Here is a list of where you will be able to watch the Seahawks, in addition to all of the places above:

  • Bastille (at the bar)
  • Bitterroot (in the bar)
  • Hattie’s Hat (at the bar)
  • Matador (at the bar)
  • Stoneburner (in the bar)

And that’s how you can have your game, and Eat Local For Thanksgiving, too!

Siegerrebe wine nestled in siegerrebe grapes at LIV (Lopez Island Vineyards). Photo courtesy LIV.

Siegerrebe wine nestled in siegerrebe grapes at LIV (Lopez Island Vineyards). Photo courtesy LIV.

Now, I wouldn’t necessarily recommend that you use a bottle of Siegerrebe from LIV (Lopez Island Vineyards) to deglaze your pan whilst cooking up those Brussels, but it would be a nice accompaniment to your meal. It, or any of the many other award-winning wines from LIV. And try out their new raspberry dessert wine, too!

Rutabagas from Alm Hill Gardens at Ballard Farmers Market. Copyright Zachary D. Lyons.

Rutabagas from Alm Hill Gardens at Ballard Farmers Market. Copyright Zachary D. Lyons.

Another favorite of mine this week is steamed rutabagas mashed with lots of good butter. You’ll find these lovely little bagas at Alm Hill Gardens (a.k.a., Growing Washington), right at the bottom of the Market. Nummers!

Winter squash from Boistfort Valley Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Winter squash from Boistfort Valley Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Winter squash from Boistfort Valley Farm will help sweeten up your holiday feast. They have many different varieties from which to choose, in many flavors, textures, colors, shapes and sizes. Ask for cooking tips. Roast your seeds. And remember, you can eat the skins on many squash varieties!

Japanese turnips from One Leaf Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Japanese turnips from One Leaf Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Looking to add a little taste of spring to your fall feast? How about some of these beautiful Japanese wax turnips from One Leaf Farm? They come complete with greens, meaning you get two dishes for the price of one! Or, better yet, cook them together! Cut the turnips in half, sauté them in butter or olive oil until tender and a bit browned. Then add the greens and some crushed garlic and toss together until the greens wilt. Salt and pepper to taste. Enjoy!

Red Lasoda potatoes from Olsen Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Red Lasoda potatoes from Olsen Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

And don’t forget the spuds! Olsen Farms has a couple dozen varieties of potatoes from which to choose, with one perfect for your needs. Some or white, others golden, and others red or blue. Some are waxy and others starchy. Some are better suited to baking, while others like roasting, and still others steaming or frying. Ask questions. Read tags. Have fun with your potatoes.

Parsnips from Oxbow Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Parsnips from Oxbow Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

One thing you can do with your potatoes is mash them with some celery root and parsnips from Oxbow Farm. Talk about an elegant mash! You’ll want equal amounts of all three. I also like to cut up my parsnips into small chunks and roast them in a hot oven with some sweet potatoes from Lyall Farms cut into similar-sized pieces. When they’re tender, they’re done… in about 15-20 minutes. Toss them once, midday.

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

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

With all the meat, potatoes, sugary things, roots and such, you’ll want some roughage. Lucky for us, in spite of the recent cold weather, Colinwood Farm’s greenhouses are still cranking out some righteous spicy salad mix just for you! Slice up some of those turnips like radishes and add them to it.

Farmbox Greens' vertical farm in West Seattle. Copyright Zachary D. Lyons.

Farmbox Greens’ vertical farm in West Seattle. Copyright Zachary D. Lyons.

Oh, and add some superfood to your salad, too! This week, we welcome Farmbox Greens to your Ballard Farmers Market with these Seattle-grown microgreens. In their seedling form, they are little nutrient bombs, and they are packed with flavor, too. Garnish your soups, mashes, meats and more with them.

Arkansas Black apples from Tiny's Organic at Ballard Farmers Market. Copyright Zachary D. Lyons.

Arkansas Black apples from Tiny’s Organic at Ballard Farmers Market. Copyright Zachary D. Lyons.

Apples are good for all sorts of dishes, from salads to sauces to pies, during the holidays. I chose this particular photo of Arkansas Black apples from Tiny’s Organic because I recently returned from a trip to Arkansas, and I am here to testify that this apple is, in fact, the apple of Arkansas!

Cirrus cheese from Mt. Townsend Creamery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Cirrus cheese from Mt. Townsend Creamery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Cirrus cheese from Mt. Townsend Creamery is what they, and I, call a “Northwest camembert.” It is the perfect cheese for any occasion, great on a nice slice of local bread and topped with some ikura from Loki Fish. You’ll need some for your holiday festivities!

Kalamata olive bread from Snohomish Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

Kalamata olive bread from Snohomish Bakery at Ballard Farmers Market. Copyright Zachary D. Lyons.

And here is a perfect local bread for that pairing: kalamata olive bread from Snohomish Bakery. It is all chewy and salty and delicious, and it keeps fairly well, so fear not picking it up today for later in the week. And if you are simply a worrier by nature, then pop it in the freezer today, then pop it in the oven around 300 degrees on Thursday for about 20-30 minutes. It’ll be like it just came out of the bakery’s oven!

Fresh Puget Sound Keta salmon fillets from Loki Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

Fresh Puget Sound Keta salmon fillets from Loki Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

Loki Fish will have just a little bit more fresh Puget Sound Keta salmon today in fillet form before the Puget Sound season closes for 2014. They had one more brief opening on Thursday night, so this is super fresh. If you’re just not a turkey eater, or you are looking for something distinctly different for your other meals this week, here you go! But it will sell out early. However, they will have plenty of that aforementioned ikura, freshly cured and ready to pep up that cheese and bread, or your soup or salad.

Thanksgiving pumpkin pie from Deborah's Homemade Pies at Ballard Farmers Market. Copyright Zachary D. Lyons.

Thanksgiving pumpkin pie from Deborah’s Homemade Pies at Ballard Farmers Market. Copyright Zachary D. Lyons.

Why spend the entire day in  your kitchen on Thursday? Give yourself a bit of a break and get one of these amazing pumpkin pies from Deborah’s Homemade Pies, or apple or pecan. Not only will it lower your stress level, it will likely be better than anything anyone you know can bake! And if you are attending a feast at someone else’s house, and you’re supposed to bring dessert… here you go! Just grab a pinch of AP flour out of the cupboard before you leave home and dust yourself a bit. Everyone will believe you baked it yourself.

Green Dragon hummus from House of the Sun at Ballard Farmers Market. Copyright Zachary D. Lyons.

Green Dragon hummus from House of the Sun at Ballard Farmers Market. Copyright Zachary D. Lyons.

Finally, we’d like to give one last shout out to Adam and House of the Sun Raw & Vegan Foods. Adam is retiring his company as of today’s Market, and he is moving to Portland. Stop by, wish him well, and grab yourself one last container of his awesome Green Dragon hummus for old times’ sake. Thanks, Adam! We’ll miss you!

Don’t forget to check out this week’s midweek blog posts (Tuesday & Thursday) for more information on what you’ll find today at you Ballard Farmers Market. And 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, November 16th: Local Hazelnuts, Holiday Hams, Sweet Squash, Perfect Pears, Soul-Warming Teas & More!

November 15, 2014
Hams for the holidays from Olsen Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Hams for the holidays from Olsen Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

It’s been c-c-c-c-c-o-l-d-d-d-d this past week, and that means we may be missing some crops today. But hey, it could be worse. We could live in Fargo, where you needed a jackhammer to harvest potatoes this week. Guess what else? There are just 11 days left until Thanksgiving! Have you gotten your turkey or ham yet? If not, better snap to it. You can still arrange for hams from Olsen Farms or Skagit River Ranch, and Growing Things Farm still has a few turkeys left, but you need to buy or reserve them today for delivery next Sunday!

(BTW, if you love being able to get meat, poultry, seafood, cheese, eggs and other animal products at your Ballard Farmers Market, please read our Tuesday blog post about ridiculously high proposed new health permit fees from King County that could drive some farms out of farmers markets and some markets in the county out of business. We need your help writing letters and attending meetings on behalf of your favorite farms and markets!)

Hazelnuts from Holmquist Hazelnuts at Ballard Farmers Market. Copyright Zachary D. Lyons.

Hazelnuts from Holmquist Hazelnut Orchards at Ballard Farmers Market. Copyright Zachary D. Lyons.

This time of year, I am just nuts for nuts. Aren’t you? And lucky for us, Washington’s own Holmquist Hazelnut Orchards is returning today to your Ballard Farmers Markets after several years’ absence! Up in Whatcom County, they grown some of the finest hazelnuts you will ever taste anywhere. They are big, fresh and sweet. They have them raw, roasted, seasoned in a wide variety of flavors, and they even offer some absolutely fabulous hazelnut oil, great for finishing soups, salads and other dishes.

Beautiful carnival winter squash from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Beautiful carnival winter squash from Growing Things Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Growing Things Farm also has lots of gorgeous winter squash and pumpkins right now. Choose from a couple of varieties of kabocha squashsweet dumpling squashred kuri squashJarradhale pumpkins, or these beautiful carnival squash.

Crispy pears from Collins Family Orchards at Ballard Farmers Market. Copyright Zachary D. Lyons.

Crispy pears from Collins Family Orchards at Ballard Farmers Market. Copyright Zachary D. Lyons.

These are crispy pears from Collins Family Orchards. Honestly, I don’t remember seeing them in previous years. So I did what any farmers market blogger worth his salt would do… because I care about you. I got one, and I ate it. (It’s a dirty job, but someone has to do it!) These cute little pears are quite juicy and not overbearingly sweet. I quite enjoyed mine. I think you’ll enjoy these, too!

Fresh Keta Ikura from Loki Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

Fresh Keta Ikura from Loki Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

This past Thursday may have marked the last day in the 2014 Puget Sound Keta salmon fishing season, so today may be your last day to enjoy fresh Keta salmon from Loki Fish. They actually catch this keta in the center of Puget Sound, straight out from Magnolia Bluff. And besides the versatile fillets Loki offers, they also take Keta roe (eggs) and cure them with salt to make ikura. This local delicacy is great for the holidays. I love it on some Tall Grass Bakery baguette with some truffled fromage from Mt. Townsend Creamery.

Herbal teas from Harbor Herbalist at Ballard Farmers Market. Copyright Ben Chandler.

Herbal teas from Harbor Herbalist at Ballard Farmers Market. Copyright Ben Chandler.

Cold nights and approaching holidays call for tea. Why not try some local herbal teas from Harbor Herbalist this fall? They are blended with many ingredients grown on Vashon Island and other local farms, and they come in a terrific selection of delicious blends. Some will relax you. Some will wake you. Some with help cure what ails you. And some will even put you in the mood. Now, that’s a tea that will warm you up, people! And it makes a great stocking stuffer, too!

Kale, zucchini & collard chips from House of the Sun at Ballard Farmers Market. Copyright Zachary D. Lyons.

Kale, zucchini & collard chips from House of the Sun at Ballard Farmers Market. Copyright Zachary D. Lyons.

There are only two more Sundays for House of the Sun Raw & Vegan Foods at your Ballard Farmers Market. Adam is retiring his business and moving on to other adventures. So stop by now for all the kale chips you can carry to your car! And give the big lug a hug and a thank you, while you’re at it!

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

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

Peppers are pretty much done for this year. Pretty much, I say, save for the fact that Stoney Plains Organic Farm harvested a LOT of them before the cold set it, and today, they’ll have some left just for you at your Ballard Farmers Market! They should still have jalapenospoblanos and some of these lovely serrano peppers. These… and red sunchokes, too!

Decorative gourds from Boistfort Valley Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Decorative gourds from Boistfort Valley Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

We finish our weekend installment this week with these pretty ornamental gourds from Boistfort Valley Farm. They are perfect for sprucing up your home for fall. Boistfort also has plenty of the edible gourds, too — winter squash and pumpkins, as well as garlichoneyrutabagasparsnips and lots of other fall localiciousness!

Don’t forget to check out this week’s midweek blog post for more information on what you’ll find today at you Ballard Farmers Market. And 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, November 9th: Spuds, Sprouts, Crans, Shrooms, Gourds, Souse & Kippers.

November 8, 2014
Cranberries on the bush at Bloom Creek Cranberry Farm. Photo courtesy Bloom Creek.

Cranberries on the bush at Bloom Creek Cranberry Farm. Photo courtesy Bloom Creek.

Looking for fresh, local cranberries? You’ll find them from Bloom Creek Cranberry Farm right here at your Ballard Farmers Market! Picked from these lovely cranberry bushes at the peak of ripeness, they will make for the best cranberry sauce ever this Thanksgiving, or great muffins and breads. And are you still looking for a Thanksgiving turkey direct from a local farm, and you worry they are all already spoken for? Fear not! Growing Things Farm still has some turkeys available for you. Stop by and visit them at the 22nd Ave end of the Market today and reserve yours!

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

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

Sno-Valley Mushrooms has returned to your Ballard Farmers Market just in time for all of your fall feasts. They grow their wonderful shiitakeoyster and lion’s mane mushrooms in a state-of-the-art facility in Duvall, right here in King County, and they bring them to you when they are perfect. So get  your mushroom on now!

Mountain Rose potatoes from Olsen Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

Mountain Rose potatoes from Olsen Farms at Ballard Farmers Market. Copyright Zachary D. Lyons.

With all your hearty fall recipes and big holiday feasts, you need potatoes. All kinds of potatoes. Lucky for you, Olsen Farms grows all kinds of potatoes. In fact, they grow a couple dozen varieties of potatoes, from the perfect bakers to the perfect roasters. From the perfect fryers to the perfect mashers. From spuds that hold up in stews to spuds that break down for the perfect soups. Have a particular recipes you wish to make, and wondering what potato is the right choice for it? Just ask them!

Naturally-fermented pickles from Britt's Pickles at Ballard Farmers Market. Copyright Zachary D. Lyons.

Naturally-fermented pickles from Britt’s Pickles at Ballard Farmers Market. Copyright Zachary D. Lyons.

Britt’s Pickles has returned to your Ballard Farmers Market with their naturally barrel-fermented pickles and kimchis. They offer a great selection of flavors, from hot to mild to curried and more! Grab a jar or three for your holiday parties, or to bring with you to someone else’s party.

Sugar Pie pumpkins and delicata squash from Kirsop Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Sugar Pie pumpkins and delicata squash from Kirsop Farm at Ballard Farmers Market. Copyright Zachary D. Lyons.

Have you met Kirsop Farm yet? Kirsop is the newest farm to join the vendor ranks here at your Ballard Farmers Market. The farm is located in Tumwater, and it was founded back in 1996. It is renowned for producing some of the finest certified organic veggies in Washington. Stop by for some of these yummy Sugar Pie pumpkins and delicata winter squash to warm up your kitchen, your belly and your soul!

Brussels sprouts from Nash's Organic Produce at Ballard Farmers Market. Copyright Zachary D. Lyons.

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

Nash’s Organic Produce is rocking the organic Brussels sprouts now. And this should be an epic year for the Brussels. I can’t wait to get me some today and cook them with some Sea Breeze Farm bacon and One Leaf Farm shallots. Woohoo!

Smoked king salmon from Wilson Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

Smoked king salmon from Wilson Fish at Ballard Farmers Market. Copyright Zachary D. Lyons.

And maybe we’re beyond fresh local king salmon season, but we can still enjoy smoked king salmon from Wilson Fish during the cold, dark, wet months. Add it to pasta dishes, salads, soups. Or just enjoy it on its own, or on a slice of Tall Grass Bakery baguette with some fromage blanc from Mt. Townsend Creamery. You will not find better smoked king salmon anywhere!

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.


Follow

Get every new post delivered to your Inbox.

Join 4,397 other followers