We love you Wallingford, and we thank you for another awesome season of your Wallingford Farmers Market! But the earth has taken another trip around the sun, and as of Monday, we are officially back on the dark side of the calendar. Yes, we have reached the end of the 9th season of your Wallingford Farmers Market. Today, the sun will set at 7:02 p.m., and we will be packing up in the dark, as we do the last Market of every season here in beautiful Meridian Park. Without a doubt this season has been one for the record books, with the most vendors, the best produce and absolutely extraordinary weather for picnicking in the park all summer long. So stock up one last time this year, and we will see you again next spring. In the meantime, we thought we’d introduce you to some (yes, this is only about half of our vendors) of the diverse, creative and groundbreaking people who make this Market so special. (And please visit us all winter at Ballard Farmers Market on Sundays.)
Let’s start with our helpful and friendly Market staff. Each week this summer, you probably saw Ben and Sergio (above), as well as Gil, Tyler and myself, and on occasion you also saw our fearless leader, Market Master Judy, as well as Oleana, Candace and Lauren wander through your Wallingford Farmers Market.
We cannot forget the amazing team of Wallingford chefs who came out just about every week to give us tips on working with the local bounty here, and to feed us deliciousness. We round out this year’s cooking demonstration calendar today at 4 p.m. with Chef Rachel Yang of Joule, Revel and Trove. Thank you, chefs. We are indeed chef rich here in Wallingford!
Around The Table Farm joined the vendor ranks anew of your Wallingford Farmers Market this season, and wow, did Aaron bring it! Simply stunning produce that one can only find in Seattle right here! And we love his sign that reminds us that his farm is only 16 miles away, across Puget Sound, in Poulsbo.
Delilah is the third generation of her family to work for their farm, Gaia’s Harmony Farm, in Snohomish. And while many Hmong farmers around here have focused on growing flowers, Gaia’s has taken a different path, growing certified organic berries and vegetables.
It is with a bit of sadness that we will be sending dear Paul of One Leaf Farm back to his family in Michigan after this season. Paul is such a talented young farmer, and he will blindside you with is wry wit. (He’s also a bit camera shy, so thanks, Paul, for letting me capture this one!)
Adele is camera shy, too. Don’t know why. Clearly, the camera loves her! Adele has been slinging her family’s outstanding ferment vegetables all summer long this season, and she’s even gotten some of us fermenting our own, too, via the Britt’s Pickle-ator. This stuff has class… and culture.
You’ll find a big line every Wednesday afternoon at Patty Pan Grill Cooperative, as Adam and Tre feed and entertain us. But did you know that Patty Pan is owned by its workers? Yup. The original farmers market prepared food vendor, committed to using market fresh ingredients direct from our market farmers for years, is also now breaking ground by being about serving its customers and its workers.
Seattle Youth Garden Works offers disadvantaged and at risk teenagers in Seattle a chance to learn about farming and sales, offers them jobs, and helps them find a way to self-empowerment. And Suez and Shougo have been bringing the delicious rewards of their work every week!
AJ from Sidhu Farms may be soft-spoken, but he will also plain bust you up with his sly wit when you’re not paying attention. He also brings us wonderful berriliciousness from his family’s Puyallup farm ever week.
Crystal has been baking for Tall Grass Bakery for years. She may be a new face to many this year who never shopped at our old site at Wallingford Center. She used to join us every Wednesday over there, and we are pleased as punch that she rejoined us this season. And did you know that Tall Grass Bakery got its start with our markets about 15 years ago?
Maggie and Jacob have been a joy to have will us this summer, representing Growing Washington at Alm Hill Gardens. And they gave Jason a chance to enjoy being a new daddy… again. (Congrats, JT & Gabby!) And speaking of congrats, these two adorable kids are off on an epic road trip soon that will culminate in them getting hitched in the Big Easy around Christmas. Have a blast, guys!
Michael Pinckney, cookie maker extraordinaire from Pinckney Cookie Café, helped sweeten us up all summer with his amazing creations made with Washington flour. And hey, he didn’t leave out gluten-free folks either. Good on you, Michael. BTW, did you know that you can buy frozen cookie dough from him now? So stock up for winter!
We all kinda missed having Samuele Lucchese charming us with his thick Italian accent this season, waxing poetic about his pastas and sauces. That is, until we got to know Cassie. Sam who? It’s pasta weather again, folks, so stop by Pasteria Lucchese today and stock up!
Deliverer of meat and potatoes, thank you Dae for bringing us our full-on America square from Olsen Farms all summer long. Because if we Seattleites are going to eat meat and potatoes, it better be direct from a local farm that treats their animals well and offers us as many as 26 varietal choices of spuds!
Aimee from Soulever Chocolates believes in bringing us full-strength chocolates with pure, natural flavors in great combinations. She works directly with cacao farmers and organic chocolate makers to ensure she has the finest ingredients. and she offers a number of vegan and paleo-friendly flavors, too.
Every week this summer, a different crew of chefs from Ethan Stowell Restaurants has set up camp here at your Wallingford Farmers Market and slung amazing food make from fresh market ingredients. Every week saw a different menu, but the same long lines. Thanks, guys, for taking market food to a new level!
Cousins JC and Ray from Alvarez Organic Farms will load you up with a rainbow of peppers and eggplant, a bag of peanuts, some organic okra, and send you off you with a smile, if not an outright guffaw!
We got to learn the difference between “sprouts” and “microgreens” this season from Michael of Farmbox Greens. See, sprouts have roots! We also learned about urban and vertical farming, that microgreens are, pound-for-pound, anywhere from four to 18 times as nutrient dense as their mature vegetable counterparts. Oh, and they taste really good, too!
Remember a few years back, when it was hard to get eggs here at your Wallingford Farmers Market? Well, thanks to Caitlin and the whole crew at Sky Valley Family Farm, that is a problem we no longer have. Plus, they also brought us chicken and duck, and great pork products, too.
We were joined by a new (to us, anyway) full-service bakery this season: Snohomish Bakery. They’ve actually been around for over five years. They loves them some farmers markets, and we were happy to have them join us, and to have Derek ply us with cheese bread and chocolate croissants all summer!
Megan finished college and thought, “I want to bring ice pops to the people!” We were game. Enter Seattle Pops this season at your Wallingford Farmers Market. Made with local dairy and Theo chocolate, and lots of fruit and berries from local farms, these pops have been a real hit. Better bring the kiddies for one last round today, eh?
Collins Family Orchards has consistently brought the highest quality tree fruit to your Wallingford Farmers Market for years, this year courtesy of Will. From some of the sweetest cherries you will find anywhere to these big, ripe and juicy peaches to amazing apples and pears, like their website says, it is fruit with a-peel. (They said it, so don’t blame me!)
Thank you, buskers, for coming voluntarily to our Wallingford Farmers Market to entertain us all season long. Remember, these guys are working exclusively for tips. We don’t hire them. If you like what you see and hear, please tip generously!
Finally, thank you! Without your support, week in and week out, this market would not be possible. Thank you for making Wallingford Farmers Market your grocery store. Thank you for building your Wednesday evening picnic plans around our market and its vendors. And we will look forward to seeing you again right here next spring, though we welcome you to join us and many of your favorite vendors at Ballard Farmers Market all winter. There is plenty more local deliciousness waiting for you today at your Wallingford Farmers Market. Just check What’s Fresh Now! in the righthand menu for a more complete accounting of what is in season right now. Please remember to bring your own bags today, and please take note of our new green composting and blue recycling waste receptacles throughout your Wallingford 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.