See You Soon!

April 7, 2014

poster_2014_web

 

Your Wallingford Farmers Market returns on May 28, 2014 at 3:30 p.m.! In the meantime, visit many of your favorite vendors at Ballard Farmers Market. And if you would like a beautiful copy of this poster, suitable for framing, stay tuned for details.

Wednesday, September 25th: It’s Fall & It’s The End Of The 2013 Season!

September 25, 2013
Chef Rachel Yang of Joule explaining the details at a Wallingford Farmers Market cooking demonstration in 2010. Photo copyright 2010 by Zachary D. Lyons.

Chef Rachel Yang of Joule explaining the details at a Wallingford Farmers Market cooking demonstration in 2010. Photo copyright 2010 by Zachary D. Lyons.

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!

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.

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.

Heirloom Painted Mountain corn from City Grown Farm. Photo copyright 2013 by Zachary D. Lyons.

Heirloom Painted Mountain corn from City Grown Farm. Photo copyright 2013 by Zachary D. Lyons.

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.

Blackberries from Hayton Farms. Photo copyright 2013 by Zachary D. Lyons.

Blackberries from Hayton Farms. Photo copyright 2013 by Zachary D. Lyons.

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!

Collard greens from Seattle Youth Garden Works. Photo copyright 2013 by Zachary D. Lyons.

Collard greens from Seattle Youth Garden Works. Photo copyright 2013 by Zachary D. Lyons.

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!

PIxie Crush apples from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

PIxie Crush apples from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

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!

Kabocha and Red Kuri winter squash from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Kabocha and Red Kuri winter squash from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

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!

Concord grapes from Lyall Farms. Photo copyright 2013 by Zachary D. Lyons.

Concord grapes from Lyall Farms. Photo copyright 2013 by Zachary D. Lyons.

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.

Stuffing tomatoes from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Stuffing tomatoes from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

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?

Gluten-free sandwich breads from d:floured gluten-free bakery. Photo copyright 2013 by Zachary D. Lyons.

Gluten-free sandwich breads from nuflours gluten-free bakery. Photo copyright 2013 by Zachary D. Lyons.

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.

Pickled jalapeños from Purdy Pickle. Photo copyright 2013 by Zachary D. Lyons.

Pickled jalapeños from Purdy Pickle. Photo copyright 2013 by Zachary D. Lyons.

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.

Wednesday, September 18th: Two Weeks Left In 2013 Season, Sweet Potatoes, Cool Melons, Radicchio & Chef Jason Brzozowy!

September 17, 2013
New refrigerator magnets for your Wallingford Farmers Market. Photo copyright 2013 by Zachary D. Lyons.

New refrigerator magnets for your Wallingford Farmers Market. Photo copyright 2013 by Zachary D. Lyons.

Just one more week after today in the 2013 season for your Wallingford Farmers Market, so get in, stock up, have one more picnic, and grab one of these stylish new free refrigerator magnets to help you remember that we will return next May! And if you are asking, “Why so soon?” Well, the park here has no lights, and by the end of September, it is dark already at 7 p.m., meaning next week, on the last day of the season, we will all be packing up using flashlights and camping headlamps. So, enjoy your market while you can, and then we will see you every Sunday, all through the cold, dark, wet months, at Ballard Farmers Market!

Chef Jason Brzozowy of Agrodolce. Photo copyright 2013 by Zachary D. Lyons.

Chef Jason Brzozowy of Agrodolce. Photo copyright 2013 by Zachary D. Lyons.

Our buddy, Chef Jason Brzozowy, joins us today at 4 p.m. for another of his great cooking demonstrations. Today, he will be wearing his Agrodolce hat. That’s his boss, Chef Maria Hines’s new place in Fremont. Of course, Mason, as his buds call him, also is at the kitchen helm at Tilth here in Wallingford. Mason always puts on a fun and tasty show for us, with lots of great ideas, so don’t miss this one!

Sweet potatoes from Lyall Farms. Photo copyright 2013 by Zachary D. Lyons.

Sweet potatoes from Lyall Farms. Photo copyright 2013 by Zachary D. Lyons.

Fall crops are beginning to roll in. These are sweet potatoes from Lyall Farms, and they just started harvesting them this past week. Besides the fact that sweet potatoes are delicious, these beauties are special because no other local farmer is growing them and bringing them to our farmers markets. They store well, in a cool, dark place, so stock up now for later in the fall and winter.

Snow Leopard melons from Tiny's Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

Snow Leopard melons from Tiny’s Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

These Snow Leopard melons from Tiny’s Organic Produce are not just another pretty face, err, I mean melon. When ripe, they have a sweetness of the cantaloupe style, and they are in the class of melons know as “ice box melons” because they are small and fit in the fridge easily, and they are perfect for one person to devour on their own.

Red cippolini onions from Kirsop Farm. Photo copyright 2013 by Zachary D. Lyons.

Red cippolini onions from Kirsop Farm. Photo copyright 2013 by Zachary D. Lyons.

Ooh, yeah, baby! Red cippolini onions from Kirsop Farm. Kirsop kicks bottom at this whole onion growing business, though some might ask, “how can you beat those Ailsa Craig sweet onions they had earlier?” That answer is with cippolini onions. These jewels of Italy cook down to the most beautifully caramelized onions you will ever see or taste, making them a perfect garnish or compliment to any of dozens of hearty fall dishes, and you can pickle them nicely, too. They, unlike the Ailsa Craigs, are long keepers, so you can stock up today and use them deep into the fall.

Nectarplums from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Nectarplums from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

Here is yet another installment from the Collins Family Orchards book of funky, hybridized stone fruit. These beauties are nectarplums. Yup, they are a cross betwixt plum and nectarine, and they are amazing! But they have a short-lived season, so enjoy them while you can!

Chioggia radicchio from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Chioggia radicchio from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

One Leaf Farm has begun to harvest the first of its fall crop of radicchio. This is chioggia radicchio, and it has a wonderful, bitter flavor, and when sautéd, it is easily complimented with smoky, salty bacon, some balsamic vinegar, or some nice anchovies and a little grated pecorino in a salad. You might ask, “isn’t chioggia a beet?” Actually, it is a city in the Italian provence on Venice. And they know a thing or two about deliciousness. Now, don’t you feel smarter?

Cherry tomatoes and garlic from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Cherry tomatoes and garlic from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

I just love this image of garlic framed by cherry tomatoes at Alm Hill Gardens. It just underscores how our farmers do not just work the soil and grow delicious things, but they are artists, too. And we get to enjoy the delicious rewards of their labors and creativity!

Goathorn chile peppers from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Goathorn chile peppers from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Above is a variety of goathorn chile peppers from Alvarez Organic Farms. They are a medium hot chile with a wonderful, bright flavor. If you had a sample of some of Chef Brian Gojdics pizzas last week, you may have enjoyed some of these on them. Well, it is full-on pepper season at Alvarez. They grow over 200 varieties, and this is a prolific year for peppers, like for so many other crops. This time of year, the pepper fields are so colorful at Alvarez, they are kind of reminiscent of the tulip fields in Skagit Valley in April. You can get a pretty good idea of their many varieties of peppers by checking out our Facebook photo album of them!

Blueberries from Sidhu Farms. Photo copyright 2013 by Zachary D. Lyons.

Blueberries from Sidhu Farms. Photo copyright 2013 by Zachary D. Lyons.

This is the last week for blueberries from Sidhu Farms, and likely from all of our farms, as with the return of the rains and cooler weather, the berries are beginning to turn to mush on the bush. So again, enjoy them while you can, for one last time. Stock up and freeze a bunch to enjoy all winter!

Sunflowers from Pa Garden. Photo copyright 2013 by Zachary D. Lyons.

Sunflowers from Pa Garden. Photo copyright 2013 by Zachary D. Lyons.

The sun may be setting earlier, and the clouds and rains may be returning, but we can still enjoy bringing some of this summers extraordinary abundance of sunshine into our homes with some of these sunflowers, or any of the other gorgeous flower bouquets from Pa Garden. So brighten up your kitchen table, or the day of someone you love today!

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.

Wednesday, September 11th: Fresh Peanuts, Cannellini Beans, Local Wine & More!

September 11, 2013
Chef Brian Gojdics from Tutta Bella. Photo copyright 2010 by Zachary D. Lyons.

Chef Brian Gojdics from Tutta Bella. Photo copyright 2010 by Zachary D. Lyons.

Hey kids! Look! It’s Chef Brian Gojdics of Wallingford’s favorite pizzeria, Tutta Bella! Brian is returning today, after three long years, to perform another great cooking demonstration at 4 p.m. at your Wallingford Farmers Market. He is always a blast, and the things he can do with localiciousness and some pizza dough on simply a portable butane burner, under a tent in a park, will remove any intimidation factor on your part about replicating it in your fully outfitted kitchen… or on your grill, for that matter!

Reusable wine bottles from Wilridge Winery. Photo copyright 2013 by Zachary D. Lyons.

Reusable wine bottles from Wilridge Winery. Photo copyright 2013 by Zachary D. Lyons.

Wilridge Winery joined us last week at your Wallingford Farmers Market with their wines made right here in Seattle. They are the oldest winery in Seattle. But did you know that they have these cool, reusable Magnum Wine Bottles (left, above) today at your Wallingford Farmers Market in 3 Wine Varieties? Bring it back next week and exchange it for another… and an $8 credit!
FreshBucks_Logo

Just three more weeks left in the 2013 season of your Wallingford Farmers Market. If you receive SNAP/EBT benefits (food stamps), take advantage of our Fresh Bucks program now, while it is soooo convenient. We will double the first $10 you use in SNAP benefits once per visit — every visit — to your Wallingford Farmers Market. Use this program to help stock your pantry for the cold, dark, wet months! Oh, and if you have WIC or Senior Farmers Market Checks, use them now, too, while you can.

Fresh peanuts on the vine from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Fresh peanuts on the vine from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Are you one of those people that can’t wrap your head around whether a peanut is a nut or a legume? Do you love the roasted and salted peanutsfrom Alvarez Organic Farms, but wish you could get some fresh peanuts to boil or cook with? Or maybe you just want a conversation starter. Well, here it is – fresh peanuts on the bush, available right now, for a very short time, at your Wallingford Farmers Market! Do you see those leaves? Yup, thems are peas alright!

Flavor supreme pluots from Tiny's Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

Flavor supreme pluots from Tiny’s Organic Produce. Photo copyright 2012 by Zachary D. Lyons.

Flavor Supreme pluots from Tiny’s Organic Produce are perhaps the most dramatic looking of all the pluots they grow, with a skin that is a mixture of green and red, and flesh that is the most beautiful bright red. And as a late-season pluot, they are also one of the best tasting!

Fresh cannellini shelling beans from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Fresh cannellini shelling beans from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Cannellini beans are one of the great shelling beans. They are prized in Italy and France, and dried, they are the classic white bean. They have a lovely flavor and texture for use in soups, stews and salads, and when they are fresh, like these from One Leaf Farm, I love shucking them and building a lovely succotash around them. They are a great substitute for traditional lima beans. And as sweet corn is the other most common component in succotash, lucky us, they’ve got that now, too!

Yellow Curry Vegetables from House of the Sun. Photo copyright 2013 by Zachary D. Lyons.

Yellow Curry Vegetables from House of the Sun. Photo copyright 2013 by Zachary D. Lyons.

House of the Sun Raw & Vegan Cuisine returns to you Wallingford Farmers Market today after a brief hiatus. With great offerings like these Yellow Curry Vegetables, kale chipscarrot crackers and more, they can help you outfit your September picnic in the park on this unusually warm day, or take it home for later!

Green Zebra tomatoes from Seattle Youth Garden Works. Photo copyright 2013 by Zachary D. Lyons.

Green Zebra tomatoes from Seattle Youth Garden Works. Photo copyright 2013 by Zachary D. Lyons.

Check out these gorgeous Green Zebra tomatoes from Seattle Youth Garden Works. They are just one of a bunch of different tomatoes they have right now. These guys were actually bred by a guy right here in Western Washington.  Pretty cool, eh?

Banana cantaloupe melon from Lyall Farms. Photo copyright 2012 by Zachary D. Lyons.

Banana cantaloupe melon from Lyall Farms. Photo copyright 2012 by Zachary D. Lyons.

Lyall Farms grows lots of melons, like this unusual banana cantaloupe. It is weird looking, sure, but it is super sweet and juicy, and it’ll confuse the heck out of your backyard barbecue guests! Of course, Lyall still has plenty of watermelons, too, though they tend to sell out early. Consider yourself warned, sleepy heads!

Broccoli from Kirsop Farm. Photo copyright 2013 by Zachary D. Lyons.

Broccoli from Kirsop Farm. Photo copyright 2013 by Zachary D. Lyons.

Yippee! It’s a new harvest of broccoli from Kirsop Farm! Is this not some of the most beautiful broccoli you have ever seen? Delicious, too. Try grilling it. What? Yes, broccoli grills quite nicely! I also love tossing it with some fusilli, crushed garlic and chile flakes, also. Or roast it in the oven. Mmm. Broccoli.

Three new flavors from Soda Jerk Sodas. Photo copyright 2013 by Zachary D. Lyons.

Three new flavors from Soda Jerk Sodas. Photo copyright 2013 by Zachary D. Lyons.

Soda Jerk Sodas just introduced three new flavors of fresh sodas for you to enjoy, like blueberry basil, featuring berries from Sidhu Farms, and ginger peach, featuring peaches from Bill’s Fruits in Ballard. These will take the edge off on this hot September day!

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.

Wednesday, September 3rd: A New Winery, Some Southern Flare & A Few More Berries!

September 4, 2013
Organic, Estate Wines from Wilridge Winery. Photo copyright 2013 by Zachary D. Lyons.

Organic, Estate Wines from Wilridge Winery. Photo copyright 2013 by Zachary D. Lyons.

Wow, how the time flies. The kiddies are back in school today, and there are just four weeks left in the season here at your Wallingford Farmers Market. Still, we keep adding to the local deliciousness! We are thrilled to introduce our newest vendor, Wilridge Winery, from just up the hill from our sister Madrona Farmers Market. Seattle’s original winery, it was founded in 1988 by husband and wife duo, Paul Beveridge and Lysle Wilhelmi. Wilridge Winery is the oldest continuously operated winery in Seattle. And you know what else? Chef Clara Moore, of the fabulous Knife For Hire Picnic Foods right here at your Wallingford Farmers Market will be doing our cooking demonstration today at 4 p.m. You already know she is a wiz with making simple deliciousness with the bounty of the Market. She’s also a fabo teacher! Let her impart some great ideas to you today!

Collard Greens from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

Collard Greens from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

How’s about a little Southern flavor with a vegetable that is incredibly dense in nutritional goodness? These collard greens from One Leaf Farm are so sweet and tender that you absolutely do not need to cook them to death, as they are so often served in the South. Just sauté them until tender with some crushed garlic and bacon, or some other smokey, salty pork product, and you are good to go!

Raspberries from Gaia's Harmony Farm. Photo copyright 2013 by Zachary D. Lyons.

Raspberries from Gaia’s Harmony Farm. Photo copyright 2013 by Zachary D. Lyons.

It may be September, but it is still berry season. These organic raspberries are from Gaia’s Harmony Farm. 2013 has been one of the best berry-growing seasons in history, with better quality, sweeter berries and huge harvests. There is still plenty of time to get your berry on this season!

Thai eggplant from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

Thai eggplant from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

These magnificent little creatures are Thai eggplant from Alvarez Organic Farms, and they are just one of about 18 varieties that they grow, 13 of which are gracing their tables right now. If you love eggplant like I love eggplant, check out Alvarez today. And to get your juices flowing , just take a gander at our Facebook photo album of their eggplant.

Liz's Kitchen Sink Salsa & Deviled Duck Eggs from Knife For Hire Picnic Foods. Photo copyright 2013 by Zachary D. Lyons.

Liz’s Kitchen Sink Salsa & Deviled Duck Eggs from Knife For Hire Picnic Foods. Photo copyright 2013 by Zachary D. Lyons.

Have you tried the Deviled Duck Eggs or Liz’s Kitchen Sink Salsa from Knife For Hire Picnic Foods? If not, you are quite simply insane! They both are amazing. These kids make everything on their fresh, seasonal menu from ingredients they get from our farmers! Having a picnic in the park today at your Wallingford Farmers Market? Or maybe you just don’t want to cook tonight after the first day of school, but you still want to enjoy and support our local farmers. Knife For Hire has you covered!

Delicious, pasture-raised pork products from Olsen Farms. Photo copyright 2010 by Zachary D. Lyons.

Delicious, pasture-raised pork products from Olsen Farms. Photo copyright 2010 by Zachary D. Lyons.

But wait, didn’t someone say smokey, salty pork products above? Olsen Farms has that covered, as well as the spuds for your potato salad! They’ve got bacon three ways (belly, shoulder & jowl), ham, ham hockssmoked chops, and more. And don’t forget their sausages.

Fresh Scarlet Runner Shell Beans from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Fresh Scarlet Runner Shell Beans from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Ooh! Shell beans! Fresh Scarlet Runner shell beans, in fact, from Alm Hill Gardens (a.k.a., Growing Washington). They are already shucked and ready to make an amazing salad, or better yet, some succotash! Use some of the aforementioned bacon from Olsen Farms, Alm Hill’s own sweet corn, and then get some parsley, garlic and green onions from Kirsop Farm, and you are all set! The beans are great when fresh, and they just take about 20 minutes to cook in nice, salty boiling water. Meanwhile, cut the corn off the cob, crush the garlic, slice the green onions into half-inch rings, and chop the parsley. When the beans are tendor, toss them with the bacon, which you have already browned and rendered the fat out of. That fat will be your cooking oil for the rest of the ingredients, and it will add a ton of flavor. Sauté the beans with the bacon for a few minutes, and then toss in the rest of the ingredients and just warm through. Don’t overcook them. Enjoy this wonderful taste of the South!

Dinosaur egg pluots from Tiny's Organic Produce. Photo copyright 2011 by Zachary D. Lyons.

Dinosaur egg pluots from Tiny’s Organic Produce. Photo copyright 2011 by Zachary D. Lyons.

Dinosaur Egg pluots have a cool name and are gorgeous, and they taste great, too! Plus, they travel well, so they are a good addition to lunch boxes. Grab a few from Tiny’s Organic Produce for the kiddies (and yourself) today!

Assorted pickles from Purdy Pickle. Photo copyright 2013 by Zachary D. Lyons.

Assorted pickles from Purdy Pickle. Photo copyright 2013 by Zachary D. Lyons.

A proper summer picnic or meal is not complete without a selection of pickles, and lucky for us, Purdy Pickle has an excellent selection of them! From onions to cukes to carrots to asparagus, if you can pickle it, they do! So grab a couple three jars to adorn your Southern plates.

Sweet potato pie from Simply Soulful. Photo copyright 2013 by Zachary D. Lyons.

Sweet potato pie from Simply Soulful. Photo copyright 2013 by Zachary D. Lyons.

For dessert, how’s about one of Simply Soulful’s outstanding sweet potato pies? They make these from scratch using fresh flour and actually whole sweet potatoes — nothing from a can here. And they are not overly sweet. You can truly appreciate the flavor of the sweet potatoes. Trust me, you’ve never had a sweet potato pie like this before!

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.


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