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 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.
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!
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.
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.
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.
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!
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.
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.
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.
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.
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!