Posts Tagged ‘wool’

Sunday, January 19th: Cooking Oil, Cranberries, Leeks, Chickweed & Refillable Wine Bottles!

January 18, 2014
Camelina oil from Ole World Oils. Photo copyright 2013 by Zachary D. Lyons.

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

Happy Sunday! This is the first Sunday since December that your Ballard Farmers Market has had to share with the Seahawks, but fortunately, kickoff in the NFC Championship Game does not happen until 3:30 p.m., half an hour after we close. So you’ve got plenty of time to get down here, get your localiciousness on for the coming week, zip home to drop it off, and get back down here again to watch the Game with us and the gang in one of Ballard Ave’s 13,478 watering holes. And for the 13% of you who still don’t care about the Seahawks, we’re here for you, too!

Oh, hey. Ole World Oils returns today with their camelina oil. This cooking and finishing oil is made from cold-pressed camelina seeds (a mustard cousin) that are grown and processed by Ole World Oils on their farm just outside of Ritzville in Eastern Washington. This oil is fresh, delicious, high in beneficial omega-fatty acids, is great drizzled over salads and as a finishing oil, and has a very high 475 degree smoke point, making it perfect for any cooking application. And it is priced to easily replace all of your imported oils, be they from Italy, Canada or California.

Fresh Washington true cod from Wilson Fish. Photo copyright 2010 by Zachary D. Lyons.

Fresh Washington true cod from Wilson Fish. Photo copyright 2010 by Zachary D. Lyons.

Wilson Fish may be best known for its fresh, frozen and smoked Washington salmon and its halibut, but this time of year, if you want fresh fish from them, this true cod and ling cod are what you are likely to find. I love pan-frying their true cod. I make a breading of grits, whole grain flour, rice flour, corn starch, salt, pepper, chile powder, garlic granules and some dried oregano, mixing it altogether in a bowl with a fork, to ensure everything is carefully blended. Then, I like to cut the fish into “nugget” sized pieces, which I give a quick dip in egg, then roll in the breading until fully coated. Then, I toss it in a hot BluSkillet iron pan that I’ve put a healthy amount of camelina oil into, and I fry it on each side until crispy. It doesn’t take long, and you can make up the breading in advance and save any leftover breading in the freezer. This breading works great with Hama Hama Oyster Company shucked oysters, too!

Chickweed from Stoney Plains Organic Farm. Photo copyright 2013 by Zachary D. Lyons.

Chickweed from Stoney Plains Organic Farm. Photo copyright 2013 by Zachary D. Lyons.

Hmm. Maybe a nice side of chickweed salad would be good with that pan-fried true cod. Stoney Plains Organic Farm has chickweed already, just for this purpose. Farms like Stoney Plains grow chickweed over the winter as a nitrogen-fixing crop that helps build nutrients back into their soil naturally. Smart farms like Stoney Plains choose varieties of chickweed at are good for human consumption, so they get an addition crop out of it, and we get an additional winter and early spring green. Make a simple chickweed salad by tossing it with some salt, pepper, some sheep feta from Glendale Shepherd, some sunflower seeds or pine nuts, a little lemon juice or local verjus, if you’ve got some, and some camelina oil.

Frozen organic cranberries from Starvation Alley Farms. Photo copyright 2014 by Zachary D. Lyons.

Frozen organic cranberries from Starvation Alley Farms. Photo copyright 2014 by Zachary D. Lyons.

Look, kids! Starvation Alley Farms has frozen organic cranberries for you! Woohoo!!! Make pies, jams, sauces, muffins, cookies, whatever you love to do with cranberries. Make a nice dressing with them for that chickweed salad. Cranberries: they’re not just for Thanksgiving anymore!

Refillable bottles (left) from Wilridge Winery. Photo copyright 2013 by Zachary D. Lyons.

Refillable bottles (left) from Wilridge Winery. Photo copyright 2013 by Zachary D. Lyons.

Those big bottles on the left above? They are refillable! Seriously. Wilridge Winery, based in Madrona, worked it out with the Liquor Control Board so that they can reuse these magnum-size (1.5 liter) bottles. Why, you ask? Lots of reasons. First off, whether a new bottle is made from virgin or recycled glass, it still requires a lot of energy to make them. Not these. Next, when they reuse bottles, they do not have to buy new bottles for each new bottling, a cost they would normally pass onto you. And because the bottles are larger, you get twice the wine for the price of one bottle, not to mention that it cuts the cost of labor to fill that bottle in half, too! The result is that for $20 plus an $8 bottle deposit, you get an excellent, everyday, local table wine. Wilridge will be sampling their  wines today at your Ballard Farmers Market. Give them a try, and then grab one of these refillables for your Hawks party, or for the party you having not watching the Game.

Wool from Glendale Shepherd. Photo copyright 2014 by Zachary D. Lyons.

Wool from Glendale Shepherd. Photo copyright 2014 by Zachary D. Lyons.

Glendale Shepherd makes great sheep’s milk cheeses. But something else their sheep produce is wool! This wool, in fact. Mind you, the wool usually isn’t this color of green whilst on the sheep, unless the sheep is acting out against its parents.

Leeks from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

Leeks from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

Mmm. Leekliciousness. Think sauces, soups, sautés, tortes… tarts for that matter. Winter leeks are wonderfully sweet for whatever application you have, and Alm Hill Gardens has these lovely young leeks for you now.

Many butter flavors from Golden Glen Creamery. Photo copyright 2011 by Zachary D. Lyons.

Many butter flavors from Golden Glen Creamery. Photo copyright 2011 by Zachary D. Lyons.

A little butter with them thar leeks sounds pretty good, too. Or for cooking your eggs… which come to think of it, might make for a nice scramble with some leeks, eh? Or buttered toast with one of Golden Glen Creamery’s many sweet or savory flavored butters. Golden Glen’s farmstead butters are made up on their farm in Bow, and if you haven’t tried them, you likely don’t really know what truly fresh butter tastes like. Trust me.

Certified organic beef chuck roasts from Skagit River Ranch. Photo copyright 2012 by Zachary D. Lyons.

Certified organic beef chuck roasts from Skagit River Ranch. Photo copyright 2012 by Zachary D. Lyons.

When it is cold, dark and damp this time of year, it is the perfect time to warm up your whole home with a nice roast, don’t you think? Skagit River Ranch has these gorgeous, delicious, grass-fed and finished, certifed organic beef chuck roasts from their farm up in Sedro-Woolley, in the Skagit River Valley. Grab yourself some roots, and get roasting!

Curly leaf kale from Children's Garden. Photo copyright 2012 by Zachary D. Lyons.

Curly leaf kale from Children’s Garden. Photo copyright 2012 by Zachary D. Lyons.

It is also serious kale season, and Children’s Garden has lots of this green curly leaf kale right now for you. They’ve also got some nice collard greens now, too, as well as fresh herbs, and, of course, their beautiful flower bouquets, even this time of year.

Organic Pink Lady apples from ACMA Mission Orchards. Photo copyright 2012 by Zachary D. Lyons.

Organic Pink Lady apples from ACMA Mission Orchards. Photo copyright 2012 by Zachary D. Lyons.

ACMA Mission Orchards still has plenty of their certified-organic apples and pears from their fall harvest for you. Like these Pink Lady apples — sweet, crunchy and satisfying, they will help you keep the doctor away all winter long.

Whole grains, flour and dried legumes from Nash's Organic Produce. Photo copyright 2014 by Zachary D. Lyons.

Whole grains, flour and dried legumes from Nash’s Organic Produce. Photo copyright 2014 by Zachary D. Lyons.

Nashs’ Organic Produce produces lots of grains and legumes in addition to the produce for which they are both named and loved. Right now, you can get lots of dried beans from them, from fava beans to kidney beans to black beans to field peas, as well as several types of grains, from hulless oats to triticale to rye to wheat. They even have several kinds of flours milled right on the farm and delivered fresh to you at your Ballard Farmers Market!

Sunflower sprouts from Jarvis Family Garlic Farm. Photo copyright 2014 by Zachary D. Lyons.

Sunflower sprouts from Jarvis Family Garlic Farm. Photo copyright 2014 by Zachary D. Lyons.

Finally, let’s get our sunflower sprouts on for winter, eh? Packed with nutrients and flavor, they make a great addition to salads and sandwiches, and a great garnish, too. Jarvis Family Garlic Farm has these fresh sprouts now, as well as wheatgrass, great for juicing.

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.

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, January 10th: Tulips, Wool Yarn, Pizza, Wild Mushrooms, Fresh Lamb & Sunchokes. January is Still a Month of Plenty!

January 10, 2010

Alm Hill is already harvesting fresh tulips for your table. Photo copyright 2010 by Zachary D. Lyons.

No, your eyes are not deceiving you, and this is not a file photo. This past Sunday, Alm Hill Gardens brought their first fresh-cut tulips of the new season to your Ballard Farmers Market. They “force” them in their greenhouses, so we can enjoy them in the darkest, coldest time of year. Thank you, Alm Hill Gardens, for providing us a ray of hope that spring is just around the corner.

Arwen Morgan returns to Ballard Farmers Market after far too long an absence. Photo copyright 2010 by Zachary D. Lyons.

Just as refreshing this past week was the return of fiddle player, Arwen Morgan, a member of the very musical Morgan family which performs as a group under the name The Cutters, though many of them play individually at Ballard Farmers Market. But Arwen’s return, after an absence of almost a year, is particularly uplifting. You see, she suffered a terrible accident early in 2009 in which she broke her back, and until a month ago, it still hurt her too much to stand out and play for us. But play for us again she is now doing, so if you see her, welcome her back, and toss something in her fiddle case to make sure she covers the spread on medical bills, and maybe someday, our artists and farmers won’t have to worry about getting hurt, because we’ll all be covered by insurance, kinda like they do in Sweden and Brazil.

'Zaw Artisan Pizza In The Raw's Brussels Sprouts & Bacon pizza. Photo copyright 2010 by Zachary D. Lyons.

Have you stopped by to welcome our newest Ballard Farmers Market vendor, ‘Zaw Artisan Pizza In The Raw? These guys are making pizzas fresh at the Market, using Market ingredients and organic dough and sauce, for you to take home and bake. Take their Brussels Sprouts & Bacon pizza (above), for instance. The sprouts are from Nash’s, and the bacon is from Skagit River Ranch. And hey, we all knew that bacon makes Brussels sprouts taste good to anyone. So why not take it a step further and make a pizza out of it, right?

Beautiful wool yarns from Brookfield Farm. Photo copyright 2010 by Zachary D. Lyons.

Not all the farm products you’ll find at Ballard Farmers Market are edible, but they are farm products nevertheless, so if you’re gonna buy them somewhere, won’t you feel better buying them directly from the farmer? Take these beautiful hand-dyed and spun wool yarns from Brookfield Farm, from up in Whatcom County. All of this wool comes from their own sheep. Plus, they produce wooden furniture from their own trees. If you’re gonna sit down and knit a sweater, might as well do it on one of their chairs with some of their yarn, eh?

Wild black trumpet mushrooms from Foraged & Found Edibles. Photo copyright 2010 by Zachary D. Lyons.

Our local forests and mountains are still producing tasty fungi, and the good folks from Foraged & Found Edibles bring them to us every week at Ballard Farmers Market. Wild black trumpet mushrooms (above) are in season right now, and they often have other varieties we don’t report on here, as they are too unpredictable or in too small quantities. They may even still have some Washington truffles today. But check with them early, as anything unusual will sell out quickly.

Gorgeous Asian pears from Martin Family Orchards. Photo copyright 2010 by Zachary D. Lyons.

The Market is still loaded with fruit, from apples to pluots to these gorgeous Asian pears from Martin Family Orchards. You’ll find great fruit from ACMA, Collins, Jerzey Boyz, Lyall, Rockridge and Tiny’s this week as well.

Ravioli and plin from Pasteria Lucchese. Photo copyright 2010 by Zachary D. Lyons.

Pasteria Lucchese makes some wonderful fresh pastas by hand. They have a perfect elasticity and bite to them, besides being just plain delicious, and their ravioli and plin are simply inspired. They use many Market ingredients for their fillings, too. So treat yourself to some tonight, and let Sam give you tips on how to dress them.

Fresh cuts of lamb from Sea Breeze Farm. Photo copyright 2010 by Zachary D. Lyons.

Sea Breeze Farm treated us to fresh lamb again this past week. Of course, their refer-case display varies from week to week, depending of what they have slaughtered and butchered on the farm that week, but you can always count on whatever they have in their case to be fresh and magnificent. So if it’s full of lamb, get lamb. If it’s full of pork, get pork. It’s all good.

Red sunchokes from Full Circle Farm. Photo copyright 2010 by Zachary D. Lyons.

It is that time of year to celebrate sunchokes, that most North American of tubers that kept many a Native American and colonist alive through the harsh winter months way back in the day. Sunchokes, a.k.a, Jerusalem artichokes, like these from Full Circle Farm (above) can be used much like potatoes (which are South American). I like them in root roasts and soups. Try puréeing them with parsnips, or you can steam cubes of them until just fork tender — about ten minutes — then brown them in butter and fresh thyme like home fries.

And remember, your Ballard Farmers Market is chock full of all sorts of goodness for your kitchen. For a fuller accounting of what you’ll find at the Market today, go to “What’s Fresh Now!” in the upper right-hand corner.