Wednesday, August 27th: Hot Chile Peppers, More Maters, Awesome Eggplant, Lovely Lettuce, Chef Brian Gojdics & More!

August 27, 2014
Hot chile peppers from Alvarez Organic Farms at Wallingford Farmers Market. Copyright  Zachary D. Lyons.

Hot chile peppers from Alvarez Organic Farms at Wallingford Farmers Market. Copyright Zachary D. Lyons.

I was over visiting Hilario and Eddie Alvarez on their farm in Mabton, Washington on Friday. Alvarez Organic Farms now counts the number of chile pepper varieties it grows at more than 400, many of which are new varieties without names that have resulted from crossbreeding amongst the other varieties. Don Hilario took me on an exhaustive tour of his pepper fields (well, it exhausted me, but I think he could have kept going all night), and just when I thought I had seen every pepper on earth in the many acres of peppers in the fields behind his house on the mother farm, he said with pride, “Okay, now let me show the farm where we grow the bigger varieties of peppers!” I think that farm had more peppers on it than the mother farm. Hilario grows them all with pride, and his son, Eddie, brings them by the truckload to us here in Seattle every week. For that, we are all grateful. 2014 is an extraordinary year for peppers, too, with the hot, dry, sunny days making their plants produce more peppers that are more colorful, sweeter and hotter than ever! Enjoy.

Blueberries and blackberries from Hayton Farms at Wallingford Farmers Market. Copyright Zachary D. Lyons.

Blueberries and blackberries from Hayton Farms at Wallingford Farmers Market. Copyright Zachary D. Lyons.

Just in case you missed the memo, raspberries are back in full force now from several farms. These are from Hayton Berry Farms, up in Skagit Valley. They’ve also got these lovely blueberries currently, as well as their most prolific blackberry harvest in years. Yes, this continues to be an epic year for berries folks. Make sure you take advantage!

Chef Brian Gojdics of Tutta Bella at Wallingford Farmers Market. Copyright Zachary D. Lyons.

Chef Brian Gojdics of Tutta Bella at Wallingford Farmers Market. Copyright Zachary D. Lyons.

We always have fun when Chef Brian Gojdics of Tutta Bella joins us for a cooking demonstration here at your Wallingford Farmers Market. Will he grill pizzas? Will he make salads? Who cares? It will be delicious, it will be a good time, and you will be able to replicate it at home very easily! See you today at 4 p.m.!

Baby romaine lettuce from One Leaf Farm at Wallingford Farmers Market. Copyright Zachary D. Lyons.

Baby romaine lettuce from One Leaf Farm at Wallingford Farmers Market. Copyright Zachary D. Lyons.

Look kids! It is adorable little heads of baby red romaine from One Leaf Farm! The summer of 2014 has been great for lettuce, too. One Leaf grows a lovely selection of heirloom lettuces that are beautiful and delicious. But like so much else this summer, you had better enjoy it now with vigor, lest you regret missing it come December.

Gala apples from Martin Family Orchards at Wallingford Farmers Market. Copyright Zachary D. Lyons.

Gala apples from Martin Family Orchards at Wallingford Farmers Market. Copyright Zachary D. Lyons.

These are Gala apples from Martin Family Orchards, just in time for packing in the kiddies lunch bags (say it ain’t so!). And in case you haven’t noticed, this year has seen the fruit trees of Washington put out record fruit sets of the most delicious fruit ever, earlier than ever. See, global warming does have its up sides.

Eggplant from Alm Hill Gardens at Wallingford Farmers Market. Copyright Zachary D. Lyons.

Eggplant from Alm Hill Gardens at Wallingford Farmers Market. Copyright Zachary D. Lyons.

Spectacular eggplant from Alm Hill Gardens awaits you today at your Wallingford Farmers Market! I enjoyed some simply pan-fried the other night. Awesome. Eggplant, like peppers and tomatoes, comes from the summer-loving nightshade family, and that means it, too, is having an epic year. Try some on the grill, alongside those sausages!

Cranberry beans from Kirsop Farm at Wallingford Farmers Market. Copyright Zachary D. Lyons.

Cranberry beans from Kirsop Farm at Wallingford Farmers Market. Copyright Zachary D. Lyons.

It’s fresh shelling bean season, folks, and that means all sorts of wonderful menu options that celebrate all of summer’s glory, without having to soak dried beans or open a can. In fact, fresh shelling beans have a wonderful, fresh flavor and texture all their own! Just take these pods of fresh cranberry shelling beans from Kirsop Farm, shuck out the beans, give them a quick rinse, then boil them for about 20 minutes in well-salted water, until tender. Then eat them as is, or add them to a salad, to pasta, to soups, or make the best succotash you’ve ever tasted! You can also buy extras and freeze them in pint freezer bags. Just shuck them, rinse them and plop them in the bags. Blanching is not necessary. I do recommend placing your pint bags of beans inside a larger gallon bag, for extra protection. Now, enjoy fresh shelling beans all winter — straight from freezer to boiling water for 20 minutes to your table!

Cherry tomatoes from Around The Table Farm at Wallingford Farmers Market. Copyright Zachary D. Lyons.

Cherry tomatoes from Around The Table Farm at Wallingford Farmers Market. Copyright Zachary D. Lyons.

These mixed baskets of cherry tomatoes from Around The Table Farm will add color and flavor to many a dish, from a summer veggie sauté to pasta to salad to grilled pizzas and more. Or just eat them right out of the basket!

Raisin pumpernickel bread from Snohomish Bakery at Wallingford Farmers Market. Copyright Zachary D. Lyons.

Raisin pumpernickel bread from Snohomish Bakery at Wallingford Farmers Market. Copyright Zachary D. Lyons.

Have you been on the lookout for a nice raisin pumpernickel bread around Seattle, but been frustrated in your search? Snohomish Bakery has you covered! So grab a loaf today, and enjoy the toast you’ve been missing tomorrow!

Late summer flower bouquet from Pa Garden at Wallingford Farmers Market. Copyright Zachary D. Lyons.

Late summer flower bouquet from Pa Garden at Wallingford Farmers Market. Copyright Zachary D. Lyons.

Grab a gorgeous, late-summer bouquet of flowers today from Pa Garden at your Wallingford Farmers Market, and bring a bit of this year’s spectacular summer sunshine indoors with you this evening… without all that summer heat!

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 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.


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