Today is the final day of the 2013 season at your Wallingford Farmers Market. The days have gotten short enough now that we will be packing up tonight in the dark, as there are no lights in Meridian Park. This has been an amazing year, with extraordinary weather and historic crop harvests and quality, and we hate to see it go. But we will return next May. So stock up today, grab a few of our new refrigerator magnets, and then come visit us every Sunday in Ballard during the cold, dark wet months. And don’t forget to use those Fresh Bucks and Farmers Market Checks today if you have them!
We’ll top off the season today with a visit from our old friend, Chef Rachel Yang of Joule and Revel who will do a cooking demonstration at 4 p.m. It has been a couple of years since Rachel last visited us, as is evidenced by the old photo, above, so we are very excited to have her back. She’s been nominated multiple times for James Beard Awards, been on Iron Chef, and even been flown to New York City to cook for the Korean Ambassador. And her restaurants are on many top 10 lists for best restaurants in America. Her cooking demonstrations are always amazing. Don’t you dare miss this one!
You are going to miss the amazing duck and chicken eggs from Sky Valley Family Farm during the winter. We have gotten so used to counting on them, it is hard to believe this was only their second year here. And since eggs do keep for a bit, I recommend you buy a couple three dozen today. That’ll buy you some time before you’ll need to get to Ballard at the crack of dawn in order to get eggs from a different local farm later in the fall.
This gorgeous corn is an heirloom corn from City Grown Farm. It is aptly called Painted Mountain corn. And while it makes for beautiful decorations around your home, you can also eat it. Of course, this isn’t sweet corn. You grind it and cook it as maize instead of simply steaming it and eating it on the cob.
Though most fresh berries have taken their leave of us already this fall, you will still find these lovely blackberries in abundance from Hayton Farms today at your Wallingford Farmers Market. So grab a flat or three today, as you won’t be seeing them again for many months!
These spectacular collard greens are from the kids at Seattle Youth Garden Works. Yup, local youth grow this, and much more, down in the Rainier Valley, within Seattle city limits. I love local, farm-fresh collard greens. They are so tender and sweet, and they are loaded with nutrients. I like sautéing them with bacon and crushed garlic, maybe as a side to a nice steak. Mmm. You don’t need to cook them to death, like they do in the South. Just get them wilted, and they are ready to go!
To be honest, I really know nothing about these Pixie Crush apples from Collins Family Orchards, but I really like their name. Besides, I have yet to have a bad piece of fruit from these guys. I suggest getting some of these beauties just on spec!
Woohoo! Winter squash from One Leaf Farm! These lovelies are kabocha(left) and red kuri winter squash. They both have such gorgeous textures and deeply sweet flavors, and when you roast them, you can even eat their skins. Oh, and be sure to toss the seeds in some olive oil, sprinkle them with a little salt, and roast them in a pie tin in the oven for a wonderful little salty, crunchy snack. Yup. Fall it here, alrighty!
Hey, kids! It’s Concord grapes from our friends at Lyall Farms! Concord grapes make the best juice, and even better grape jelly. They have a deep, bold, natural sweetness to them, and you can even let them ferment with their own natural yeasts (that’s the ashy stuff on the outside of the grapes) into a nice wine.
These are stuffing tomatoes from Alvarez Organic Farms. Their name is kind of self-explanatory. Just scoop out the seeds and stuff with meat, cheese, veggies, breadcrumbs or whatever you like, place them in a glass baking dish, and slide them into the oven and roast them. They have a thick flesh that holds them together when cooked, and their flavor deepens and intensifies as they cooks. And their shape, with the dimples and feet on their bottoms, help them stand up in the dish while being roasted. Pretty cool, huh?
Grab a loaf of this gluten-free sandwich bread from nuflours gluten-free bakery today, or any of their other goodies, while you can. Or if you don’t need gluten-free, we’ve got Tall Grass Bakery and Grateful Bread Bakery for you. Again, enjoy them today, while they are so convenient, then visit all three of them in Ballard all winter long.
Purdy Pickle has a fresh supply of these gorgeous pickled jalapeño peppers that they got from Alvarez Organic Farms. These are the perfect compliment to so many thing, or just on their own. Enjoy!
Of course, this is just a highlighting of what you will find today. There is still plenty of other stuff just waiting for you at your Wallingford Farmers Market this week. For a full accounting of what you will find, check out What’s Fresh Now!
Please remember to bring your own bags today, and every Wednesday, 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 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.