Wednesday, August 20th: Return of Raspberries, More Sweet Corn, Beefsteak Tomatoes, Flavor Heart Pluots & Chef Monica Dimas from Mkt.!

August 20, 2014
Organic raspberries from Gaia's Harmony Farm. Copyright Zachary D. Lyons.

Organic raspberries from Gaia’s Harmony Farm. Copyright Zachary D. Lyons.

Organic raspberries are back today at your Wallingford Farmers Market! After a brief hiatus, during which I’m guessing they were catching their breath during this prolific year of berry production, the raspberry canes at Gaia’s Harmony Farm are once again bearing fruit for us to enjoy. Woohoo!!!

Basin 'R' Yellow Sweet Corn from Lyall Farms. Copyright Zachary D. Lyons.

Basin ‘R’ Yellow Sweet Corn from Lyall Farms. Copyright Zachary D. Lyons.

The sweet corn just keeps on rolling this summer. This is Basin ‘R’ Yellow sweet corn from Lyall Farms. This is one of those super-sweet varieties with big kernels, and even bigger ears that will feed two. It is a corn developed to thrive in the Columbia Basin, and that it does!

Chef Monica Dimas of Mkt. Photo courtesy Ethan Stowell Restaurants.

Chef Monica Dimas of Mkt. Photo courtesy Ethan Stowell Restaurants.

Chef Monica Dimas from Ethan Stowell’s Mkt. Restaurant in Tangletown will join us for another great cooking demonstration today at 4 p.m. at your Wallingford Farmers Market. Mkt. is Ethan’s neighborhood farm-to-table restaurant that bustles with energy every night in Tangletown, and his chefs there definitely know how to respect and honor the bounty of our Northwest farmers. Come pick up a tip or two! (FYI: mkt. stands for, “Meridian, Keystone, Tangletown… the street, the building and the hood. Now, you know!)

Gorgeous display from Kirsop Farm. Copyright Zachary D. Lyons.

Gorgeous display from Kirsop Farm. Copyright Zachary D. Lyons.

I just love the colorful, bountiful displays by Kirsop Farm, out of Tenino. They grow such gorgeous, yummy organic produce in so many varieties. Just take a gander at the veritable cornucopia of localiciousness in the photo above!

Beefsteak tomatoes from Alm Hill Gardens. Copyright Zachary D. Lyons.

Beefsteak tomatoes from Alm Hill Gardens. Copyright Zachary D. Lyons.

Alm Hill Gardens is up to its earlobes in organic beefsteak tomatoes this summer. So get in on the action of the most prolific tomato season in recent memory. Make that BLT. Get your salad feeling complete. Make soup, salsa, whatever. Just don’t let this summer go by with enjoying the tomatoliciousness, cuz it will bum you out in January when you get served a lame tomato somewhere.

Flavor Heart pluots from Tiny's Organic. Copyright Zachary D. Lyons.

Flavor Heart pluots from Lyall Farms. Copyright Zachary D. Lyons.

Fruit names don’t get more blatantly obvious than Flavor Heart pluots.  I mean, just look at them. They are heart-shaped, they are packed with flavor, and they are pluots. Of course, they also have their romantic side, right? Sweet, juicy, and that whole heart-shaped business. Bottom line is, these organic beauties are delish, and you should beat a path to get some from Tiny’s Organic, while you can!

Sweet Snax carrots from One Leaf Farm. Copyright Zachary D. Lyons.

Sweet Snax carrots from One Leaf Farm. Copyright Zachary D. Lyons.

Meet Sweet Snax carrots from One Leaf Farm. Beautiful, aren’t they? They are sweet and crunchy and delicious. These are just the babies, as they are thinning their fields to allow the rest to grow even longer and bigger.

Rio Grande russet potatoes from Olsen Farms. Copyright Zachary D. Lyons.

Rio Grande russet potatoes from Olsen Farms. Copyright Zachary D. Lyons.

Sure, there are plenty of more colorful potatoes with sexier names, but there is just something about a russet potato that comforts the American soul. These little fellers are Rio Grande russet potatoes from Olsen Farms. They are, like any russet, a great baker, masher and chipper. They’re are nice on the grill, too!

Pork-apple Breakfast links and bulk sweet Italian sausage from Sky Valley Family Farm. Copyright Zachary D. Lyons.

Pork-apple Breakfast links and bulk sweet Italian sausage from Sky Valley Family Farm. Copyright Zachary D. Lyons.

Whether you are preparing breakfast, lunch, dinner or a picnic, Sky Valley Family Farm has the sausage from you! They have sausages in at least a half-dozen flavors, including these pork-apple breakfast lines, and this bulk sweet Italian sausage, perfect for  so many different dishes at any time of day. All their sausages are made from the happy, free roaming pigs raised by Sky Valley, and they are yummers.

Cinnamon rolls from Tall Grass Bakery. Copyright Zachary D. Lyons.

Cinnamon rolls from Tall Grass Bakery. Copyright Zachary D. Lyons.

Finally, though I finish off with cinnamon rolls from Tall Grass Bakery, also commonly considered a breakfast item, I encourage you to enjoy them anytime. They are sweet and chewy and de-lish. Enjoy one for an afternoon snack in the park, for dessert tonight, or for breakfast tomorrow. Or do all three! We won’t judge you.

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.

Wednesday, August 13th: Free-Stone Peaches, Gorgeous Maters, First Apples, Chocolate Croissants, Sizzling Sausages & More!

August 13, 2014
Rosa Hale Peaches from Martin Family Orchards. Copyright Zachary D. Lyons.

Rosa Hale Peaches from Martin Family Orchards. Copyright Zachary D. Lyons.

Free-stone peaches have arrived. There is a family of peaches, all with the word “Hale” in their names, and these are the big, yellow, sweet and juicy peaches for which Washington is famous. They come freely off of their pits, ergo the term “free-stone,” and that makes them ideal for cooking and canning, as well as just eating fresh. Think of the pies, cobblers, preserves, salads, and more! These particular peaches are Rosa-Hale peaches from Martin Family Orchards.

Copia (top) and Brandywine tomatoes from One Leaf Farm. Copyright Zachary D. Lyons.

Copia (top) and Brandywine tomatoes from One Leaf Farm. Copyright Zachary D. Lyons.

One Leaf Farm is rocking the Brandywine and Copia tomatoes right now! The Brandywines (bottom) may not be the most flamboyant of tomatoes, but they are one of the most delicious — the perfect vehicle for salt and mayo, or on a BLT, or in a simple caprese salad. Copias, on the other hand, are quite flamboyant. Just look at all their different colors and stripes and shapes and sizes! Plus, they are awesome to eat, and they will add a ton of character to whatever creation they join!

Ginger Gold apples from Collins Family Orchards. Copyright Zachary D. Lyons.

Ginger Gold apples from Collins Family Orchards. Copyright Zachary D. Lyons.

Guess what? It is already apple season! The first apples of the year are now arriving at your Wallingford Farmers Market. They tend to be tart, green-skinned varieties, like LodiGravensteinShamrock, and these Ginger Gold apples from Collins Family Orchards.

Ground cherries, a.k.a., pineapple tomatillos from Around The Table Farm. Copyright Zachary D. Lyons.

Ground cherries, a.k.a., pineapple tomatillos from Around The Table Farm. Copyright Zachary D. Lyons.

Meet pineapple tomatillos, tiny little members of the tomatillos family often called ground cherries, or mistakenly called gooseberry, which refers to a cousin species actually known as Cape gooseberry, which is not the same as gooseberries. Okay, are you confused enough yet? I know I am. So here’s what I suggest. Why don’t you stop by Around The Table Farm today and ask them to explain these little guys to you. After all, that is the beauty of your Wallingford Farmers Market, right? You can not only meet new crops, but you can meet the grower of those crops and have them teach you about them.

Purple Rain eggplant from Alvarez Organic Farms. Copyright Zachary D. Lyons.

Purple Rain eggplant from Alvarez Organic Farms. Copyright Zachary D. Lyons.

These princely beings are know as Purple Rain eggplant. They are just one of over a dozen varieties of eggplant grown by Alvarez Organic Farms. Eggplant comes in many shapes, sizes and colors, and more importantly, many textures, flavors and levels of bitterness which affects how you need to prepare them. These puppies do well being sliced ahead of time and then salted and allowed to sit for a bit to neutralize its bitterness and drawn out moisture. If you are cooking it in small pieces, the process time is reduced, of course.

Fresh basil from Alm Hill Gardens. Copyright Zachary D. Lyons.

Fresh basil from Alm Hill Gardens. Copyright Zachary D. Lyons.

I snapped this photo of fresh basil at Alm Hill Gardens last week just after they had finished restocking and fluffing the bin. The scent of basil was nothing short of hypnotic! “Must have basil,” is all that went through my head. It was all I could do to muster the strength to capture this image! But here’s the thing about basil. No matter how wonderful it is at your Wallingford Farmers Market, if you don’t store it correctly at home, it will go limp, turn to mush, or turn black. Here is the best way to store basil: place dry fresh basil in a produce bag and inflate the bag fully, taking care not to introduce moisture into the bag — in other words, don’t blow from your mouth into it, but instead pull the open end through the air to inflate it. Then tie off the bag, keeping it fully inflated like a balloon, and place the bag on your kitchen counter or table. The basil will keep for up to a week! Never refrigerate basil! The condensation created by refrigeration will cause it to turn black.

Kaffir lime and coconut cream chocolates from Soulever Chocolates. Photo courtesy Soulever Chocolates.

Kaffir lime and coconut cream chocolates from Soulever Chocolates. Photo courtesy Soulever Chocolates.

Meet the newest member of Soulever Chocolates lineup of delicious chocolates: kaffir lime and coconut cream chocolates. They make for a light, refreshing flavor on these warm summer days of 2014. Aimee carefully selects the highest quality ingredient for her chocolates, to the extent that she travelled to Costa Rica to meet folks growing and processing some of the finest chocolate on earth, just so she can offer you the best right here at your Wallingford Farmers Market!

Cherry plums from Tiny's Organic. Copyright Zachary D. Lyons.

Cherry plums from Tiny’s Organic. Copyright Zachary D. Lyons.

From the pages of the confused fruit handbook come these cherry plums from Tiny’s Organic Farm. But unlike so many other stone fruits that have been hybridized to create things like apriums, pluots, nectarcots, peachcots and more, cherry plums are actually a true plum, not a cross betwixt cherry and plum. They get their name from their small, cherry-like size and their color. But they have the flavor and texture of a plum. So mix it up this week and try yourself something new… or actually old, in this case.

Pain au Chocolat, a.k.a., chocolate croissants, from Snohomish Bakery. Copyright Zachary D. Lyons.

Pain au Chocolat, a.k.a., chocolate croissants, from Snohomish Bakery. Copyright Zachary D. Lyons.

There is just something about a chocolate croissant, you know? Flaky, buttery pastry wrapped around deep, dark chocolate… meow! I heart them! And Snohomish Bakery makes some lovely ones that they offer to you right here at your Wallingford Farmers Market. Grab one to snack on at the Market, and a few more for tonight’s dessert!

Ever-bearing strawberries from Seattle Youth Garden Works. Copyright Zachary D. Lyons.

Ever-bearing strawberries from Seattle Youth Garden Works. Copyright Zachary D. Lyons.

Strawberries are back, baby! Yes, for a few more weeks, we get to enjoy what we in the biz call everbearing strawberriesThese strawberries will keep producing in the late summer while other varieties just bear fruit for a couple of weeks in the late spring. So if you’ve been jonesing for strawberries, stop by Seattle Youth Garden Works for some of these lovelies today!

Pork sausage sandwich from Ethan Stowell Restaurants How To Cook A Wolf. Copyright by Zachary D. Lyons.

Pork sausage sandwich from Ethan Stowell Restaurants How To Cook A Wolf. Copyright by Zachary D. Lyons.

Did you miss out on the pork sausages from Ethan Stowell’s How To Cook A Wolf last week at your Wallingford Farmers Market? They featured sausages made from Olsen Farms pork, peppers and onions from Alvarez Organic Farms, and rolls from Tall Grass Bakery! Well, here’s the good news: they are doing it again today! Woohoo!!!

Roasted Veghead pizza with tomatoes from Zaw Pizza. Copyright Zachary D. Lyons.

Roasted Veghead pizza with tomatoes from Zaw Pizza. Copyright Zachary D. Lyons.

And if you are just so tuckered out from buying your week’s groceries today at your Wallingford Farmers Market that you don’t have the energy left to cook at home tonight, why not grab one of these made-to-order, take-and-bake pizzas made with marketliciousness by Zaw Pizza? In fact, since it is cooler today than it has been in weeks, it is a perfect day to fire up the oven and bake a pizza!

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.

Wednesday, August 6th: Happy National Farmers Market Week!

August 6, 2014

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Happy National Farmers Market Week! Check out this list of all the amazing benefits markets like your Wallingford Farmers Market provide to your community. (You can download this image just by clicking on it.) And remember, Wallingford is the reigning Washington State Farmers Market of the Year. They actually retired that award after we won it, and can you blame them? What farmers market can top our little jewel in the park? Oh, hey, we’ll have great recipe cards from Washington State Farmers Market Association today at the Market Information Desk, too. And we even have a stellar cooking demonstration at 4 p.m. with Chef Mutsuko Soma from Miyabi 45th! Chef Soma creates stunning dishes at her celebrated Wallingford eatery, many of which she fashions from Market ingredients!

Celery from Kirsop Farm. Photo copyright 2014 by Zachary D. Lyons.

Celery from Kirsop Farm. Photo copyright 2014 by Zachary D. Lyons.

Sure, celery may seem like a mundane kinda veggie about which to get excited during sweet corn, tomato, peach and pepper season, but it is also a kitchen staple. And if you have never had truly farm-fresh celery before, you really don’t know what celery can taste like. So pick some up today from Kirsop Farm, and add a bit of local, fresh and nutritious crunch to your summer salads, or that jar of peanut butter!

River apricots from Collins Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

River apricots from Collins Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

We enjoyed the little apricots of early summer. Now, it’s time for the big, beautiful, delicious ones, like these Rival apricots from Collins Family Orchards. Think of the jams, the tarts, the messy shirt fronts! Rivals are a free-stone fruit, which means they release easily from their pit when you cut them in half, making them very easy to cook with!

Lemon cucumbers from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

Lemon cucumbers from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

Look kids! It’s time for lemon cucumbers from One Leaf Farm! Now, of course they get their name from looking like lemons, but I think this year’s crop might look so much like lemons that I might squeeze one into my iced tea by accident and then wonder why it tastes like cucumber.

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

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

Looking for great, local honey? Lucky for us, Alm Hill Gardens has Annie on its team, and Annie keeps bees! From those bees comes this Sunny Honey in a variety of flavors. See, these lucky bees get to pollinate all the organic berries up on Alm Hill in Whatcom County, and in the process, they make this beautiful honey for us! Woohoo!

Italian, chorizo and bratwurst link sausages from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

Italian, chorizo and bratwurst link sausages from Olsen Farms. Photo copyright 2013 by Zachary D. Lyons.

Did you know that Olsen Farms, the folks with all those amazing potatoes and meat, also make some great sausages? And because they come pre-cooked, they are great for picnics and camping, because you don’t have to worry about cross-contaminating your work space with raw meat. Made from animals the Olsens raise themselves, they are great on the grill, the stovetop, or simply on a stick over a campfire!

Pan-roasted padron peppers from Alvarez Organic Farms by Chef Derek Ronspies of Le Petit Cochon. Photo copyright 2014 by Zachary D. Lyons.

Pan-roasted padron peppers from Alvarez Organic Farms by Chef Derek Ronspies of Le Petit Cochon. Photo copyright 2014 by Zachary D. Lyons.

Padron peppers from Alvarez Organic Farms as pan-roasted by Chef Derek Ronspies of Le Petit Cochon last week during his cooking demonstration at your Wallingford Farmers Market. Consider this as enticement to visit today, AND as a recipe. Get your skillet nice and hot, with a high-heat oil, toss in the Padrons and pan-roast until tender and a bit browned. Finish with a good sea salt. Eat. You’re welcome!

Zucchinin Cardamom and Ginger Peach Minin Loaves from Nuflours Gluten-Free Bakery. Photo copyright 2014 by Zachary D. Lyons.

Zucchinin Cardamom and Ginger Peach Minin Loaves from Nuflours Gluten-Free Bakery. Photo copyright 2014 by Zachary D. Lyons.

These Zucchini-Cardamom and Ginger Peach mini loaves from Nuflours Gluten-Free Bakery are so go, you won’t even notice that they are gluten-free. All you will notice is that you are out of cream cheese!

Striped Cavern stuffing tomatoes from Around The Table Farm. Photo copyright 2014 by Zachary D. Lyons.

Striped Cavern stuffing tomatoes from Around The Table Farm. Photo copyright 2014 by Zachary D. Lyons.

These Striped Cavern tomatoes from Around The Table Farm are for stuffing. If you look closely at them, you will see that they have feet — three or four — that allow them to stand up perfectly in the oven. What you can’t see is the cavernous inside they have from whence comes their name. That makes them easy to scoop out and stuff, and their thick, meaty flesh makes them hold up well in the oven during a long, slow roasting.

Rubels blueberries from Whitehorse Meadows Organic Blueberry Farm. Photo copyright 2014 by Zachary D. Lyons.

Rubels blueberries from Whitehorse Meadows Organic Blueberry Farm. Photo copyright 2014 by Zachary D. Lyons.

These are Rubels blueberries from Whitehorse Meadows Farm. They are a domesticated wild huckleberry from the East Coast. The berries are small and full of flavor, and they remind me of the wild blueberries we used to pick while hiking up Cadillac Mountain in Maine’s Acadia National Park. I remember I used to eat my weight in them.

Black tomoates, just because, from Seattle Youth Garden Works. Photo copyright 2014 by Zachary D. Lyons.

Black tomoates, just because, from Seattle Youth Garden Works. Photo copyright 2014 by Zachary D. Lyons.

Okay, I just had to share these black tomatoes from Seattle Youth Garden Works. I love how many cool kinds of tomatoes they are growing this year. And while maybe some foodies are used to lots of interesting different tomatoes, imagine if you were a kid growing up in a tougher neighborhood with less opportunities and less access to really amazing local food. And then you got the chance to work with Seattle Youth Garden Works on their farm in Rainier Valley, and you started helping them grow these tomatoes. It would change your whole world! And that is exactly what Seattle Youth Garden Works is trying to do. So, when you buy these unusual tomatoes today, you are also helping change the world for some kids right here in Seattle. Now, that’s a good tomato!

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.

Wednesday, July 30th: Warm, Sunny Weather Returns, As Do Melons, Tomatoes & Sweet Corn!

July 30, 2014
Cantaloupe melon from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Cantaloupe melon from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Cantaloupe in the house! Yeah, baby! Washington produces an amazing diversity and quantity of melons, and our plant researchers and hybridists have developed some of the best melons anywhere. And yet, this humble, downright ancient, cantaloupe from Alvarez Organic Farms still remains a showstopper for flavor and juiciness. They are ripe and ready today for your picnic in the park! (Always remember to give your melons a good rinse before cutting into them.)

Chef Derek Ronspies from Le Petit Cochon. Photo copyright 2014 by Zachary D. Lyons.

Chef Derek Ronspies from Le Petit Cochon. Photo copyright 2014 by Zachary D. Lyons.

Chef Derek Ronspies from Le Petit Cochon, Fremont’s delicious new outpost for hardcore lovavores, returns for another great cooking demonstration today at 4 p.m. When he visited in mid-June, he whipped up a great spring succotash. With his love of all things local and his Southern influences combined with today’s summer bounty of marketliciousness, I can’t wait to see what he cooks up today!

Heirloom tomatoes from Around The Table Farm. Photo copyright 2014 by Zachary D. Lyons.

Heirloom tomatoes from Around The Table Farm. Photo copyright 2014 by Zachary D. Lyons.

Around the Table Farm, from Poulsbo, is cranking out the heirloom tomatoes for you, good people of Wallingford. In this photo, you will find such outstanding varieties as striped cavern, Cherokee purplevintage wine, brandywine and Wapsinison peach (those are the little yellow ones). Bring a decent tomato knife and some salt with you today for your picnic!

Cranberry shelling beans from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Cranberry shelling beans from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Cranberry shelling beans are in at Alm Hill Gardens a full three weeks earlier than we’ve every seen them before! Now it is proper succotash season! Cook these bad boys up whilst still fresh by boiling them in well-salted water for about 20 minutes, or until just tender. Then drain them and toss them in a skillet with sweet corn freshly cut off the cob, green onions, fresh garlic, parsley and some bacon from Sky Valley Family Farm or Olsen Farms, and just heat it through. No need to cook it to death. Remember to render out the bacon before adding the other ingredients to the pan, and use the bacon fat as your cooking oil, and for flavor, of course!

Salmon Zip Dip from Two If By Seafoods. Photo courtesy Two If By Seafoods.

Salmon Zip Dip from Two If By Seafoods. Photo courtesy Two If By Seafoods.

Shannon Ford of Two If By Seafoods has been busy up in Bristol Bay, Alaska, catching wild salmon for us here at your Wallingford Farmers Market. They catch it, carefully clean it, pack it and blast-freeze it at the peak of its freshness, then ship it down to us to enjoy. With the arrival of the 2014 catch in Seattle, they’ve added a new product to their lineup today: Salmon Zip Dip! Grab a nice baguette and a butter knife or spoon, and you are set!

Sweet onion from Seattle Youth Garden Works. Photo copyright 2014 by Zachary D. Lyons.

Sweet onion from Seattle Youth Garden Works. Photo copyright 2014 by Zachary D. Lyons.

It’s been a lean year for spring sweet onions around here, which makes this spectacular image of these beautiful sweets from Seattle Youth Garden Works all the more welcome! You’ll find no sweeter onion on earth than our beloved Walla Walla sweets. Of course, we can’t call these that, because they’re not grown within 50 miles of Walla Walla. But it doesn’t mean we can’t enjoy them just as much!

Sweetheart cherries from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

Sweetheart cherries from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

When Lyall Farms starts bringing in the sweetheart cherries, we know that cherry season is beginning to wind down, because they are the latest cherry variety. So if you haven’t taken the opportunity to enjoy the outstanding cherries that 2014 has produced, do so now, while you still have the chance!

Caraflex cabbage from Kirsop Farm. Photo copyright 2014 by Zachary D. Lyons.

Caraflex cabbage from Kirsop Farm. Photo copyright 2014 by Zachary D. Lyons.

I thought Jersey Wakefield cabbages were the Coneheads of cabbages. Then I met these Caraflex cabbages from Kirsop Farm. I look at them, and I can hear Dan Ackroyd and Jane Curtain in my head. (Youngsters, please use your smart phones to look up “Coneheads” and Saturday Night Live, and stop making us feel so old!) This is a very dense, and thus heavy, cabbage, favored by Europeans, though I don’t know if the French love them quite as much as they love the Coneheads themselves. Get your slaw or kraut on with one of these!

Hawaiian Punch pluots from Collins Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

Hawaiian Punch pluots from Collins Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

Hawaiian Punch pluots were actually developed by Collins Family Orchards, which means you will not find this sweet, juicy, brilliantly red-fleshed pluots anywhere else. Try something uniquely delicious today at your Wallingford Farmers Market!

Kalamata olive bread from Snohomish Bakery. Photo copyright 2014 by Zachary D. Lyons.

Kalamata olive bread from Snohomish Bakery. Photo copyright 2014 by Zachary D. Lyons.

Moist, chewy, with little explosions of salty oliveliciousness throughout, you will adore this kalamata olive bread from Snohomish Bakery. It is just one of a dozen or so varieties of artisan breads they bake. Stop by for some to compliment your Wednesday night picnic today!

Tomato Bruschetta from Ethan Stowell Restaurants from June 18, 2014. Photo copyright 2014 by Zachary D. Lyons.

Tomato Bruschetta from Ethan Stowell Restaurants from June 18, 2014. Photo copyright 2014 by Zachary D. Lyons.

Back on June 18th, when Chef “T” of Rione XIII made this Tomato Bruschetta for you at your Wallingford Farmers Market, they sold out by just after 6 p.m. Remember, the chefs of Ethan Stowell Restaurants are taking turns making fresh menus for us every week from Market ingredients. They are rolling with the seasons and throwing down the localiciousness. And we’re the winners! Just don’t get here too late.

Dark chocolate oatmeal cookies from Pinckney Cookie Cafe. Photo copyright 2014 by Zachary D. Lyons.

Dark chocolate oatmeal cookies from Pinckney Cookie Cafe. Photo copyright 2014 by Zachary D. Lyons.

Michael Pinckney is a cookie-making machine. He makes six flavors of cookies in his Pinckney Cookie Cafe, including these awesome dark chocolate oatmeal cookies. He uses flour from Washington’s own Shepherd’s Grain, and with the exception of his oatmeal raisin cookies, chocolate is the number one ingredient in all of his cookies. Avoiding gluten? He’s got gluten-free versions of his cookies, too. Wanna bake them fresh at home? He even offers cookie dough that you can take and bake yourself.

A hot day cools for Seattle Pops!. Photo copyright 2014 by Zachary D. Lyons.

A hot day cools for Seattle Pops!. Photo copyright 2014 by Zachary D. Lyons.

Seattle Pops has two great new pops loaded with local flavor today at your Wallingford Farmers Market: Blackberry Ginger, featuring organic blackberries from Hayton Farms, and Cherry Chocolate Chunk, featuring Bing cherries from Martin Family Orchard and dark chocolate from Seattle’s own Theo Chocolate. Just in time for the return of the sun and summer warmth!

Summer flavors from Soda Jerk Soda. Photo copyright 2014 by Zachary D. Lyons.

Summer flavors from Soda Jerk Soda. Photo copyright 2014 by Zachary D. Lyons.

Finally, how about some fresh sodas from Soda Jerk Soda. Check out their current selection of flavors, including Tamarind-Ginger, Lemon-Lavender and the oh, so localicious Blueberry-Basil. And remember, their cups and their straws are compostable. When you go to dispose of them, please take a moment to recognize our green composting and blue recycling waste receptacles throughout your Wallingford Farmers Market, and please make an effort to put your cup in the correct receptacle. Each receptacle 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. It’s easy. You already do it at home every day. Your understanding and cooperation are appreciated.

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.

Wednesday, July 23rd: Even More Tomatoes, Donut Peaches, Colorful Pluots, A Pickle Machine & Chef Amy McCray!

July 23, 2014
Cherry tomatoes from Around The Table Farm. Photo copyright 2014 by Zachary D. Lyons.

Cherry tomatoes from Around The Table Farm. Photo copyright 2014 by Zachary D. Lyons.

This rainbow of cherry tomatoes come from Around The Table Farm in Poulsbo. Each different color represents a different variety of cherry tomato, so when you get one of these baskets, you will enjoy a diversity of flavors. There is even one kind that looks ashy at first look, but is actually covered in its own peach fuzz. Ask them to tell you about all of them!

Chef Amy McCray from Eva Restaurant. Photo copyright 2013 by Zachary D. Lyons.

Chef Amy McCray from Eva Restaurant. Photo copyright 2013 by Zachary D. Lyons.

Chef Amy McCray, from Tangletown’s Eva Restaurant, will be performing another of her great cooking demonstrations today at 4 p.m. Chef Amy has been making great meals with Market-fresh ingredients at her venerable establishment since long before many restaurants of note in Seattle were in existence. Come pick up a tasty tip or two from her today for working with the Market’s bounty in your own kitchen.

Flavor Supreme pluots from Tiny's Organic. Photo copyright 2014 by Zachary D. Lyons.

Flavor Supreme pluots from Tiny’s Organic. Photo copyright 2014 by Zachary D. Lyons.

Here’s another of those cool hybrid stone fruits: Flavor Supreme pluots from Tiny’s Organic. Remember, pluots are genetically 70% plum and 30% apricot, but they definitely favor plums in structure and appearance… well, except that pluots come in an extraordinary diversity of colors, flavors and sizes. For instance, Flavor Supremes have a greenish-red skin, but a deep red flesh (see above). And they are fantastic. Enjoy!

Farm-fresh chicken & duck eggs from Sky Valley Family Farm. Photo copyright 2012 by Zachary D. Lyons.

Farm-fresh chicken & duck eggs from Sky Valley Family Farm. Photo copyright 2012 by Zachary D. Lyons.

Right smack in the center of your Wallingford Farmers Market, you will find Sky Valley Family Farm offering these superb, farm-fresh chicken and duck eggs from their farm up in Snohomish County, along Hwy 2. Laid by happy birds that get to run around the yard, scratch in the dirt, eat bugs and grubs, and generally live a good life, these eggs have nice, hard shells surrounding tasty whites and brilliant, deep-yellow yolks that run circles around any eggs you’ll ever get from a Big Box store.

Organic Spartans Blueberries Whitehorse Meadows. Photo copyright 2014 by Zachary D. Lyons.

Organic Spartans Blueberries Whitehorse Meadows. Photo copyright 2014 by Zachary D. Lyons.

Whitehorse Meadows Blueberry Farm, from northern Snohomish County, is currently harvesting these lovely organic Spartans blueberries. Whitehorse Meadows is located several miles east of Oso, on the far side of the slide zone on SR 530, which recently reopened after the tragic slide there four months ago.

Red Meat radishes from Kirsop Farm. Photo copyright 2014 by Zachary D. Lyons.

Red Meat radishes from Kirsop Farm. Photo copyright 2014 by Zachary D. Lyons.

Here is a radish I bet you’ve never seen before. This is the red meat radish from Kirsop Farm. Note, in the upper right-hand corner, the one that has been sliced open. It is indeed red all the way through. This firm, rather dense radish is spicier than most, while its large leaves are in fact sweeter than those of other radishes, making them easy to enjoy as you would turnip greens. Kirsop has actually introduced a number of new radish varieties to their lineup this season, including Shunkyo radishes, my personal favorite, and the all-white icicle radishes, a relatively mild radish, both available now.

Donut peaches from Collins Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

Donut peaches from Collins Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

These other-worldly looking donut peaches from Collins Family Orchards are one of my favorite stone fruits. And considering that there are literally hundreds of different stone fruits — indeed, dozens of different peaches — that’s saying something! They get their unusual shape from their tiny stone, and because this is a free-stone variety, its flesh separates from the stone very easily, making it an easy eater, and an easy peach to cook with. Donut peaches are sweet and juicy, yet tend to be small enough that they are easy to eat. And while they will dribble on your shirt with the best of peaches, they are perhaps the least sloppy of peaches. Try one today!

Sweet onions from Alvarez Organic Farms. Photo copyright 2014 by Zachary D. Lyons.

Sweet onions from Alvarez Organic Farms. Photo copyright 2014 by Zachary D. Lyons.

It has been a bit of a tough year for sweet onions so far — kinda surprising given how good it’s been for just about everything else. But we finally have some seasoned sweet onions for you at your Wallingford Farmers Market. These are from Alvarez Organic Farms. These sweet onions are from Walla Walla sweet onion seed, but we call them “sweet onions,” without adding “Walla Walla” in front, because the name, “Walla Walla sweet onion,” is protected by a federal USDA Marketing Order, only to be used for onions grown within a 50-mile radius around Walla Walla. Still, these are plenty sweet.

Exotic snow peas from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

Exotic snow peas from Alm Hill Gardens. Photo copyright 2014 by Zachary D. Lyons.

These beautiful snow peas are from Alm Hill Gardens. The yellow ones are an heirloom variety with its roots in India, whereas the purple ones are a relatively new variety, bred over the last three decades. See, purple is a new color for snow peas entirely. Both are sweet and crunchy, and excellent quickly sauteed as a side dish.

Rainbow chard from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

Rainbow chard from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

And speaking of stunning colors, I cannot recall a year in which chard has been so colorful. Indeed, in a year in which most crops are thriving, chard stands out. The harvests of chard throughout Western Washington in 2014 have been nothing short of epic, which big, beautiful, delicious leaves that will just plain make you smile. These particular marvels of nature come from our friends at One Leaf Farm.

Artisan breads from Tall Grass Bakery. Photo copyright 2013 by Zachary D. Lyons.

Artisan breads from Tall Grass Bakery. Photo copyright 2013 by Zachary D. Lyons.

Don’t forget to grab a loaf or two of artisan bread from Tall Grass Bakery today. They have a wonderful selection, from deep, dark pumpernickel, to chewy, moist Baker Street sourdough, to earthy, sweet oat and honey and challah that will complete your sabbath meal or make for amazing French toast on Saturday morning.

The Pickle-Ator from Britt's Pickles. Photo copyright 2014 by Zachary D. Lyons.

The Pickle-Ator from Britt’s Pickles. Photo copyright 2014 by Zachary D. Lyons.

We finish off this week’s installment with the Pickle-Ator from Britt’s Pickles. Yes, with one of these gadgets, their enclosed instructions, and the finest ingredients from right here at your Wallingford Farmers Market, you can make your own naturally-fermented pickles or kimchi right at home! What a fun thing to share with the kids, eh?

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!


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