Help Us Save A Government Program That Works!

Opening day at your new & improved Wallingford Farmers Market. Photo copyright 2011 by Zachary D. Lyons.

PLEASE CALL OLYMPIA 1-800-562-6000 TODAY!

TO PROTECT THE FARMERS MARKET NUTRITION PROGRAMS

Imagine a program that not only helps feed low-income seniors and families with young children, but also educates them about how to choose a more nutritious diet. How about a program that encourages people to support local farmers by shopping at farmers markets? And what do you think about a federal plan that is designed to insert tax dollars back into local economies? One federal program accomplishes all of these: the Farmers Market Nutrition Program (FMNP). But it has been eliminated at the state level in the Governor’s budget, and we need your help to restore it. Please, read on…

Federal/State Partnership Smart Use Of Scarce Tax Dollars

“I think this program is the best tax dollars spent. It gets the people to the best quality produce, at the lowest prices, with the knowledge that this is where the money is going,” wrote one farmer in a 2003 Senior FMNP survey conducted by the Washington State Department of Social and Health Services. “It supports small family farms, and it supports and creates community.”

There are two companion FMNP programs funded by the USDA, which also sets base rules for the programs. They are the WIC (Women, Infants & Children) FMNP and the Senior FMNP. USDA first launched WIC FMNP in 1989. WIC FMNP is designed as a companion to the larger Women, Infants and Children (WIC) program, which provides lower income families with young children with vouchers redeemable at approved retailers for certain types groceries defined as nutritional staples by USDA.  The much smaller WIC FMNP gives eligible WIC families checks that can be redeemed at their local farmers market for fresh produce purchased directly from local farmers. USDA launched the Senior FMNP, which helps low-income seniors, in 2000. While the larger WIC program is funded to the tune of billions of dollars nationally each year, the WIC & Senior FMNPs combined amount to less than $50 million nationally each year.

“[The Senior FMNP program] was great,” wrote one senior in response to the survey. “I was not eating nearly enough fruits and veggies because I couldn’t afford them. I feel healthier because of your help.”

In Washington, it works like this: Two state agencies manage the programs, the Department of Health (DOH) for WIC FMNP and the Department of Social & Health Services (DSHS) for Senior FMNP.  These agencies take the federal FMNP food dollars, convert them into checks redeemable only for fresh fruits and vegetables at farmers markets, and distribute these checks to their eligible WIC & Senior FMNP clients. WIC & Senior FMNP clients then give these checks to local family farmers at farmers markets in exchange for their produce. The farmer gets the full retail dollar. The FMNP client gets nutritious food direct from local farmers.

Gorgeous cauliflower at Summer Run. Photo copyright 2009 by Zachary D. Lyons.

The Benefits Are Many

“While the program provides a little extra sales revenue for me,” wrote another farmer, “I particularly like that it helps mothers, children and seniors eat more fruits and vegetables than they might otherwise consume.”

The benefits to FMNP clients, markets and farmers do not stop there.

• Clients get access to fresh produce that is usually only hours from its harvest.
• Clients get exposed to varieties of fruits and vegetables that are simply not available at large grocery stores.
• Clients often get recipes, storage tips and other information about the crops they purchase.
• Farmers often give FMNP clients more produce than the value of their FMNP checks.
• Year-after-year, survey data has shown that more than 90% of FMNP clients report spending more than their FMNP check allotment during their farmers market trips, and they say they will return in the future with cash.
• FMNP also gives farmers and markets an opportunity to educate FMNP clients, many of whom are also enrolled in the federal food stamp program, that they can redeem those at farmers markets, too.

“I thoroughly appreciated the coupons as with diabetes and cancer I am supposed to eat a lot of fresh vegetables and fruits, which I always have, but on a limited income is very hard to afford at times now that I am no longer able to grow my own garden,” one senior wrote.

“There were lovely peaches at the market,” wrote another senior. “I purchased several boxes and canned them. I have been eating them 2 or 3 times a week. They taste wonderful. I wouldn’t have gotten them without the coupons. Thanks.”

The program benefits farmers as well.

• Farmers get appreciation for what they do.
• Farmers get immediate access to funds, without having to wait for a wholesaler’s check to arrive months later.
• Farmers get to feel like they are giving something back to the communities that support them.
• Farmers get a break from the isolation of the farm to interact with the community and other farmers while at the farmers market.

“I have spoken with many people who make healthier food choices when they shop at the farmers market,” commented one farmer. “People often try new vegetables, and form better eating habits when the checks are specifically for fruits and vegetables. This is an excellent program. It provides opportunities for people to better their diets and the diets of their children. It also supports local agriculture, which is invaluable to the local economy.”

Farmers markets also get a healthy dose of diversity as well as expanded foot traffic and increased sales. And when seniors participate in FMNP, they get a healthy social excursion while experiencing a little bit of their old world, from the markets themselves and from buying the varieties of produce they remember from their youths, but that they cannot find in grocery stores.

“I got to have more fresh fruit and vegetables then if I bought them from my monthly [social security] checks, and … I got out and met some very nice people and enjoyed the trip,” commented one senior surveyed. “…I’m unable to walk. I use an Electric power chair, so I don’t get out as much as I used too, so I really enjoyed going to the Farmers Market”

“This program was great for our seniors, and many of the other community members remarked on the positive values it has,” wrote one market manager. “It was also great for the vendors to hear the senior life experiences. Many of our seniors have had farming experiences in their past.”

Cherry tomatoes and okra from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

FMNP By The Numbers

While the FMNP is a simple concept, it is complicated on paper, and it has been a constant struggle to keep it funded. In 2011, WIC FMNP received only $19.96 million in federal funds to cover the entire U.S., with Senior FMNP funded at $20.6 million. In 2011, Washington State received $894,000 of those federal funds to support the WIC & Senior FMNPs. The Washington State Department of Health (DOH) contributed another $320,000. Yet this tiny government program provided benefits to about 76,000 WIC clients, and supported some 887 participating farms at 130 farmers markets in 38 counties statewide.

“A government program that works!!” one farmer summed up nicely. “Let’s expand it!”

Blackberries & sungold tomatoes from Alm Hill Gardens. Photo copyright 2011 by Zachary D. Lyons.

Here’s The Problem

Given our current state budget crisis, advocates have already gone along with a $220,000, or almost 70%, cut in DOH funding for the FMNPs in last year’s budget, leaving just $100,000 in the budget from state coffers for the programs. We understand that everyone must accept some cuts. But state bureaucrats and legislators are considering cutting the remaining $100,000 from the state budget. This would be, quite simply, penny wise and pound foolish! You see, that remaining $100,000 in state funding is necessary in order to help pay for the state’s share administrative costs as required by USDA, and without it, Washington would release the $900,000 in federal funds. And given competition for scarce federal funds, Washington’s allotment would quickly be reallocated to another state, perhaps never to be made available to Washington again in the future, even if the state refunded its share of the program at a later date.

Who within the sound of my keyboard would, in their right minds, turn down an investment opportunity guaranteed to pay off a minimum 900% return, especially in this economy? Because that is exactly what state legislators would be doing here. And that does not even begin to take into account the fact that, according to recent studies, for every $100 spent at a farmers market, $62 is reinvested locally, and $99 stays in the state – money that continues to re-circulate, and thus get re-taxed, bringing more revenue in state coffers. Not to mention how many jobs it creates – as many as 600 farm jobs alone, by some measures.

Some in government think this program so small that no one will miss it. They are wrong. 76,000 Washington low-income residents would miss it.  887 Washington farms would miss it.  130 Washington farmers markets would miss it. And anyone who misses good, effective government spending will miss it.  Some 150 farms, markets, anti-hunger, social justice and faith organizations, and local businesses and community leaders have already signed onto a letter (download PDF) requesting that this great program be reinstated in the state budget. But we need your help, too. Every call, every letter and every email counts. Copy this article across the state. Blast it on your Facebook page, your Twitter feeds, your blogs and websites. Support a government program that, for a tiny investment in state funds, actually makes money for our state! In a word, duh!

PLEASE CALL OLYMPIA 1-800-562-6000 TODAY!

TO PROTECT THE FARMERS MARKET NUTRITION PROGRAMS

By Zachary D. Lyons, Communications Director, Seattle Farmers Market Association

Wednesday, September 28th: Finish Off The 2011 Season Today With Chef Michael Whisenhunt from Joule, Luscious Lettuce, Fresh Peanuts, Local Cannellini Beans & Nectarplums!

Perfect red leaf lettuce from Summer Run Farm. Photo copyright 2011 by Zachary D. Lyons.

Today is the final day of the 2011 market season at your Wallingford Farmers Market. That means it’s the last day to get this perfect red leaf lettuce from Summer Run Farm within walking distance of your home! (Of course, after today, you can always find Summer Run and the rest of our vendors at our Ballard Farmers Market year-round on Sundays.) Chef Michael Whisenhunt of Joule wraps up our cooking demonstration series today at 4 p.m. Come get great tips for working with local deliciousness!

Storage onions from Lyall Farms. Photo copyright 2011 by Zachary D. Lyons.

Today is a great day to stock up on storage crops like winter squash, garlic, shelling beans, apples, potatoes and these storage onions from Lyall Farms. Storage crops last long into the cool, dark, wet months, allowing you to enjoy our local bounty all year long. Just store them in a cool, dark, dry place. And don’t forget, lots of other crops can be dried, frozen, pickled and canned, too, from Italian prunes to sweet corn to blueberries to tomatoes, and more.

Nectarplums from Collins Family Orchards. Photo copyright 2011 by Zachary D. Lyons.

I swear, these orchards are like a bunch of mad scientist hybridists, creating new kinds of stone fruit every year. There are apriums, which are 70% apricot and 30% plum genetically. Then there are pluots, which are 70% plum and 30% apricot. Then came nectarcots — part nectarine, part apricot. And now we have, from Collins Family Orchards, nectarplums, a cross between nectarines and plums. Personally, I am still holding out for nectareachs! When they finally cross a peach and a nectarine, then I will be truly impressed. Oh, and it is not true that cherry tomatoes are a cross between cherries and tomatoes, BTW.

Fresh peanuts on the vine from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

Yes, peanuts do grow in Washington. And these are raw peanuts – green peanuts still on the vine, in fact. Alvarez Organic Farms is in the midst of its annual peanut harvest right now, and that means we get to enjoy fresh, local peanuts to roast, boil, stir-fry and more at home!

Fresh cannellini beans from Stoney Plains. Photo copyright 2011 by Zachary D. Lyons.

Let these fresh cannellini beans from Stoney Plains dry in their pods, then shell them, and you can store them in your cabinet for many months. Shell them while they are still a bit green, then freeze them in pint freezer bags, and you can enjoy them like fresh for months. Fresh shelling beans don’t require soaking, don’t need to be blanched before freezing, take just 20 minutes to cook in boiling water, and provide a different flavor profile than the same beans dried. But now’s the time to stock up. Store some both ways!

Focaccia rolls from Grateful Bread Baking. Photo copyright 2011 by Zachary D. Lyons.

These focaccia rolls from Grateful Bread Baking are a perfect quick snack on the go. They’re chewy, cheesy and vegetably, and they’re loaded with yummy, local goodness. Of course, they also have plenty of artisan breads, bagels, cookies, muffins and pastries, as well as some great challah for your Sabbath dinner or some screaming French toast!

Fuji apples from ACMA Mission Orchards. Photo copyright 2011 by Zachary D. Lyons.

Fuji apples mean without a doubt that it is fall. And these gorgeous Fuji apples from ACMA Mission Orchards are certain to satisfy the entire household, while simultaneously keeping the doctor away. Stock up on these and many other varieties of apples today, and store them in a cool, dark place, and you can enjoy them for weeks.

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!

Wednesday, September 21st: Chef Dustin Ronspies of Art of the Table, A Rainbow of Mushrooms, Eggplant & Carrots, Heirloom Italian Deliciousness & Washington’s Native Potato!

Chef Dustin Ronspies of Art of the Table explains the process at his June 1, 2011 cooking demonstration. Photo copyright 2011 by Zachary D. Lyons.

Chef Dustin Ronspies of Wallingford’s beloved Art of the Table returns for the second to last cooking demonstration of the 2011 Wallingford Farmers Market season today at 4 p.m. Dustin’s menus at his restaurant are always built around what he finds local and fresh at the Wallingford and Ballard Farmers Markets, so you know he will have plenty of great ideas to share with you today for enjoying the bounty of Washington available at your Wallingford Farmers Market.

Carnival & golden nugget winter squash from Stoney Plains. Photo copyright 2011 by Zachary D. Lyons.

Fall starts on Friday, and your Wallingford Farmers Market winds down its 2011 season next week! Perfect timing for this beautiful winter squash from Stoney Plains. Stock up now, store in a cool, dark, dry place, protect that stem, and it’ll last well into the winter for you to enjoy!

Yellow, pink and white oyster mushrooms from Red Owl Mushroom Farm. Photo copyright 2011 by Zachary D. Lyons.

Red Owl Mushroom Farm is going technicolor! Just look at this spectacular collection of pink, yellow and white oyster mushrooms they have right now. Forget all the nutritional benefits of eating fresh mushrooms. Forget the fact that these mushrooms are grown just five miles from your Wallingford Farmers Market in Lake City. Forget how yummy mushrooms are. Buy them because they are friggin’ beautiful!

Fresh shelled shelling beans from Alm Hill Gardens. Photo copyright 2011 by Zachary D. Lyons.

These are fresh shelling beans from Alm Hill Gardens. They grow several varieties, including cranberry, cannellini, pinto, dragon’s tongue and more. And because these are fresh, all you need to do is boil them until just fork tender, then add them to whatever dish or salad you like, or simply add them to soup raw and let them gently cook in short order. No overnight soaking required! And you can put them into freezer bags and freeze them for up to a year. Then, when you need some fresh beans, just pull them out, boil them until tender and use as fresh!

Italian prunes from ACMA Mission Orchards. Photo copyright 2011 by Zachary D. Lyons.

Leave it to the spin doctors in California to try to change the name of prunes to plums, apparently because the name “prune” has negative connotations in their market research studies. Whatever! These are Italian prunes from ACMA Mission Orchards, and they are perhaps the finest stone fruit there is, for my money. They are deeply sweet and flavorful. Eat them fresh. Make jam, sauces and pies with them. Dry them. They are easy to work with as their flesh comes right off the pit. However you enjoy them, respect them with their proper name: prune!

Ozette potatoes from Olsen Farms. Photo copyright 2011 by Zachary D. Lyons.

Ozette potatoes, like these from Olsen Farms, are the closest thing we’ve got to a native potato here in Washington, the potato producing capitol of the United States. See, all potatoes originated in South America. And almost all potatoes now in North America are descendants of potatoes that first traveled to Europe before coming here. But there are a very few exceptions. The Ozette, along with three other fingerling potatoes, were brought up the West Coast by the Spanish in 1791 and planted near their ports from Northern California to Vancouver Island. The Ozette was brought to the area inhabited by the Makah Nation out near Neah Bay. But the Spanish couldn’t hack our Northwest weather, so in 1793, they buggered off back down the coast, leaving behind these potatoes. So, pick up a little bit of local, and potato, history today. Oh, they taste pretty good, too!

A rainbow of eggplant from Billy's Gardens. Photo copyright 2011 by Zachary D. Lyons.

Billy’s Gardens has an almost absurd selection of spectacular eggplant right now, from Japanese to Thai to the regular old egg-shaped purple stuff you’ve always known and loved. Grill it, fry it, curry it — each variety has its own unique qualities suiting it for different preparations.

Carrots from Lee's Fresh Produce. Photo copyright 2011 by Zachary D. Lyons.

More sweet, delicious color for your dining pleasure: orange, yellow and purple carrots from Lee’s Fresh Produce! I so love it as we phase into fall, as it is the most colorful season of the year, especially for local food!

San Marzano tomatoes from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

San Marzano tomatoes are prized for their dense flesh and deep, rich flavor. These are the tomatoes of Naples, growing in the rich volcanic soil of Mt. Vecuvius. If you’ve ever been to a Neapolitan-style pizzeria, odds are the sauce on your pizza was made from these tomatoes. These San Marzano tomatoes are grown by Alvarez Organic Farms in the rich volcanic soil of the Yakima River Valley.

Stacked sugar cookies from Dolce Lou. Photo copyright 2011 by Zachary D. Lyons.

And speaking of stunning, take a gander at these stacked sugar cookies from Dolce Lou. They’re beautiful, delicious and gluten-free! If you haven’t checked out Dolce Lou, you are missing out on the antidote to that sweet tooth of yours, whether you are avoiding gluten or not!

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!

Ben Fisher

Ben Fisher performing at Wallingford Farmers Market on September 14, 2011, complete with dancing girls! Photo copyright 2011 by Zachary D. Lyons.

For more information about Ben Fisher, see his website.

Wednesday, September 14th: Head to Meridian Park for Fresh Local Deliciousness, Fresh Air & Fun!

Another amazing day at Wallingford Farmers Market. Photo copyright 2011 by Zachary D. Lyons.

Every Wednesday afternoon at your Wallingford Farmers Market is something special. From fresh, local food, to a picnic in the park, to a cooking demonstration from top local chefs right from the neighborhood, to great local performers who come to the Market to entertain you. Like Snake Suspenderz, who kept a throng of stroller-toting locals toe-tapping all afternoon last week while their spouses loaded up on produce! But the season is winding down, so don’t dillydally and miss out altogether. We wrap the 2011 season on September 28th.

The kiddie cue at Whidbey Island Ice Cream. Photo copyright 2011 by Zachary D. Lyons.

There always seems to be a line at Whidbey Island Ice Cream’s cart. And it’s no wonder. They are serving up little slices of frozen deliciousness on a stick! On a stick!!! And everything tastes better on a stick, right? So, if you put ice cream on a stick — pure heaven!

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

Kids love dinosaurs. So why not add some dinosaur egg pluots to their lunch box? They are sweet, juicy and delicious, and they look as cool as their name. Tiny’s Organic Produce has plenty of them right now!

Celery from Lee's Fresh Produce. Photo copyright 2011 by Zachary D. Lyons.

This celery from Lee’s Fresh Produce is as good as it gets. Celery is already a nutritional powerhouse, and it is a staple in most kitchens. But when it is this fresh and local, it tastes that much better, it crunches that much louder, and it is that much better for you!

Hot cherry peppers from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

Cherry bomb peppers (a.k.a., hot cherry peppers) are a mainstay of the Philadelphia sandwich diet, and they are favored pickled by Italians everywhere. They are a medium-high heat, with a thick flesh that, when pickled, slowly softens and becomes tender and delicious. And they are just one of the over 150 varieties of chili peppers grown by Alvarez Organic Farms.

Red gold nectarines from Lyall Farms. Photo copyright 2011 by Zachary D. Lyons.

Okay, perhaps not a lot of creative thinking went into naming these red gold nectarines from Lyall Farms. But really, who cares? I mean, you are going to eat them, not recite them! And eat them you will, enjoying their sweet flesh as juice dribbles down your chin. Life is good, even if some names are too simple.

Corny Carrie with ears of sweet corn (sorry) from Alm Hill Gardens. Photo copyright 2011 by Zachary D. Lyons.

To celebrate their new crop of sweet corn at Alm Hill Gardens, corny Carrie sported these ears of corn at Ballard Farmers Market on Sunday. Get it? Ears of corn? See, because corn comes on ears, and she’s holding them up to her head like they’re ears? See, that’s a pun. Okay, I’ll stop explaining it. But suffice it to say it is some seriously good corn. I know. I ate Carrie’s right ear on Monday night!

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!

Wednesday, September 7th: Chef Jeff Marshall from Bizzarro, Shiitake Mushrooms, Fava Beans, Spectacular Pepper Wreathes & More!

Shiitake mushrooms from Red Owl Mushroom Farm. Photo copyright 2011 by Zachary D. Lyons.

Hey kids! Red Owl Mushroom Farm has shiitake mushrooms! Woohoo!!! Oh, and Chef Jeff Marshall from Bizzarro Italian Cafe with be presenting a cooking demonstration today at 4 p.m. at your Wallingford Farmers Market. Get great ideas for simple, delicious Italian cooking using fresh, local ingredients right from the Market!

Striped German tomatoes from Summer Run. Photo copyright 2011 by Zachary D. Lyons.

These gorgeous striped German heirloom tomatoes from Summer Run are not just beautiful. They are fabulously tasty. Perfect for BLTs, burgers, salads, caprese salads, bruschetta… It is turning out to be an awesome year for tomatoes, and this week will be a good week to enjoy them during our bonus round of summer weather.

Fava beans from Stoney Plains. Photo copyright 2011 by Zachary D. Lyons.

One of the side benefits of our weird weather this year is that many farmers have been able to plant additional successions of spring and early summer crops that would normally have gone away by now. Like these fava beans from Stoney Plains. In a year with plenty to complain about, why not celebrate all the silver linings the clouds have brought us!

Pepper wreathes from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

That said, fall crops are coming in, and it is now the peak of chili pepper season at Alvarez Organic Farms. This time of year, the pepper fields at Alvarez are as colorful as tulip fields in Mount Vernon in April! And every year, the farm makes these spectacular pepper wreathes that will brighten up your home. They dry beautifully and hold their color, and they can be used later for cooking, too! And they make a wonderful, unique and functional gift!

Bartlett pears from Collins Family Orchards. Photo copyright 2011 by Zachary D. Lyons.

Bartlett pears have arrived at your Wallingford Farmers Market from Collins Family Orchards. Another sure sign of fall, they are perfect for adding to your kiddies’ lunch boxes for a fresh, local, nutritious snack at school!

Picnicking at Wallingford Farmers Market. Photo copyright 2011 by Zachary D. Lyons.

Of course, your Wallingford Farmers Market is the most beautiful market around, and it is perfect for throwing down a blanket with family and friends, grabbing local deliciousness from the many great vendors, and settling in for a nice picnic. And the kids can enjoy the large playground right next to the Market.

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!

Wednesday, August 31st: Shelling Beans, Thai Basil, Magnificent Maters & More!

Cranberry shelling beans from Stoney Plains. Photo copyright 2011 by Zachary D. Lyons.

Wow! September starts tomorrow! It feels like summer just began. (Hmm, actually, it kinda did .) Well, the kiddies are heading back to school, and the late season crops are starting to arrive. Like these cranberry shelling beans from Stoney Plains. You probably are used to shelling beans dried, but when they are fresh, they are amazing! Just cook in well-salted rolling water until they’re tender and add them to whatever you desire. So enjoy them while you can, and better yet, buy extra and freeze them. It is as simple as shucking them and putting them in pint freezer bags, and then putting the pints in a gallon freezer bag. No blanching required, I don’t care what the “experts” say. I’ve been doing it this way for years, and they will keep for at least a year in your freezer. Mmm. Succotash in January!

Radishes from Lee's Fresh Produce. Photo copyright 2011 by Zachary D. Lyons.

We often don’t have radishes this time of year, as the hot days of July and August make them woody. But we didn’t have hot days this July and August, and farmers took advantage by growing more radishes, like these from Lee’s Fresh Produce. And there is a lesson here, beyond merely that we love radishes and that farmers are smart and adaptable. If “Support Local Farmers” is not just a bumper sticker slogan, but is something you truly believe in, then local farmers need you to buy what they can grow this year, not what you wish they were growing. That means building your menu around what is on farm tables today. A little creativity on your part will help local farmers a lot!

Thai basil from Billy's Gardens. Photo copyright 2011 by Zachary D. Lyons.

Thai basil is some of the most fragrant basil around. It is an absolute requirement for a proper bowl of pho, and many a fresh roll or stir fry would be incomplete without it. And Billy’s Gardens has it right now in a couple of varieties. Can’t you just smell it right now? That’s what I’m talking about!

Beefsteak tomatoes from Alm Hill Gardens. Photo copyright 2011 by Zachary D. Lyons.

These beefsteak tomatoes from Alm Hill Gardens are awesome right now. They are truly vine-ripened, picked at the peak of juicy flavor within the last 24 hours, and ready for you to make the best salads, BLTs, soups, and more! Remember, tomato season will not last forever. Enjoy them now!

Winter banana apples from ACMA Mission Orchards. Photo copyright 2011 by Zachary D. Lyons.

There are literally hundreds of varieties of apples, and during the early apple season in August and September, the early varieties come and go on literally a weekly basis. Like these winter banana apples from ACMA Mission Orchards. They are such a lovely apple. And yet, in the blink of an eye, they’ll be gone, and the next variety will come in. Have fun with it! Try a couple of each new variety every week, and celebrate the genetic diversity to be found at farmers markets. After all, without farmers markets, we’d likely all be stuck with just red and golden delicious. Blech!

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!

Wednesday, August 24th: Chef David White from Tilth, Awesome Maters, Local Honey, Marvelous Mushrooms, Awesome Apples, Magnificent Melons & More!

Striped German tomatoes from Billy's Garden. Photo copyright 2011 by Zachary D. Lyons.

It’s another warm, sunny Wednesday, and it’s time to head on over to your Wallingford Farmers Market for all manner of local deliciousness, direct from the farmer, like these spectacular — looking and tasting — striped German tomatoes from Billy’s Gardens. You should also make plans to check out the cooking demonstration today at 4 p.m. by Chef David White of Tilth. He will share with us great ideas for how to make the most out of the bounty to be found on the farm tables here.

Ginger gold apples from Collins Family Orchards. Photo copyright 2011 by Zachary D. Lyons.

These early season ginger gold apples are sweet and crunchy, with the right amount of tartness, and you will find them now at Collins Family Orchards. But don’t dillydally, as early season apples usually just have a couple-week run before being replaced by the next apple to come into season.

Mixed oyster mushrooms from Red Owl Mushroom Farm. Photo copyright 2011 by Zachary D. Lyons.

Look, ma! It’s oyster mushrooms in technicolor! Yep, the pinks are mingling with the whites again at Red Owl Mushroom Farm, so stop by for some fabulous fungus, and bump up your veggies, salads, pastas and stir fries tonight!

Anne's raspberry blossom honey from Alm Hill Gardens. Photo copyright 2011 by Zachary D. Lyons.

We’ve got honey again at your Wallingford Farmers Market. This is honey from Anne’s bees up at Alm Hill Gardens in Whatcom County. In fact, it is raspberry blossom honey. If you’ve ever enjoyed Alm Hill’s amazing raspberries, you will appreciate that this honey is the bi-product of Anne’s bees pollinating those berries. Nice, eh?

Santa Rosa plums from ACMA Mission Orchards. Photo copyright 2011 by Zachary D. Lyons.

Mmm. Juicy, delicious, and frankly, quite beautiful, Santa Rosa plums from ACMA Mission Orchards. Now, I could wax poetic about these bad boys profusely, but do I really need to? I think the photo tells the story pretty well. It says, “Eat me now!”

Summer squash from Summer Run Farm. Photo copyright 2011 by Zachary D. Lyons.

Summer Run Farm always has such perfect produce on its tables, don’t you think? Just look at these summer squash they brought to Market last week. Magnificent. And simple to enjoy, too, especially if you’re tired at the end of a long day at work and feeling lazy, like me. Just slice them down the middle, oil them up, and slap them on the grill!

Cantaloupe melons from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

These cantaloupes from Alvarez Organic Farms are some of the best you will ever taste… and I do mean ever. I had some at our Ballard Farmers Market this past Sunday, and boy howdy, it was flat-out the best cantaloupe I’ve ever had. Trust me. And 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!

Wednesday, August 17th: Chef Colin Patterson of Sutra Vegetarian Cuisine Cooks; Fun In The Sun; Chefs Shop & Mug For Cameras; and Cake & Flowers!

Chef Colin Patterson, of Sutra Vegetarian Cuisine, preparing Coconut Curry Vegetables during his cooking demonstration on June 3rd. Photo copyright 2009 by Zachary D. Lyons.

Chef Colin Patterson of Sutra Vegetarian Cuisine returns for a cooking demonstration today at 4 p.m. Colin creates brilliant new vegetarian menus for his restaurant every week based on what’s local and in season, and he can be seen every week shopping for those ingredients at your Wallingford Farmers Market. Stop by today for some delicious ideas for using the bounty of the Market.

A family picnic on the lawn of Meridian Park with local deliciousness from the Wallingford Farmers Market. Photo copyright 2011 by Zachary D. Lyons.

Your Wallingford Farmers Market has a new home this year, and it is very likely the most beautiful setting for any farmers market in the state! The lush lawns and fruit trees of Meridian Park offer ample opportunities on a warm, sunny summer afternoon for the ultimate picnic. Just bring the family, a blanket and some utensils, and get the rest from your Wallingford Farmers Market, from cheese to bread to wine to milk to fruit to tomatoes to summer sausage, and on and on. Bring your dog (on a short leash, of course), and bring the kids. Heck, there’s even an enormous playground right next to the Market. Your Wallingford Farmers Market is your Wednesday destination, your town square to meet neighbors and friends, and it is just plain drop-dead gorgeous.

Sunflowers from Pa Garden. Photo copyright 2011 by Zachary D. Lyons.

We take a break this week from talking what’s in season to talk instead of just how magical a place your Wallingford Farmers Market is. It cannot help but brighten your day. Just like these sunflowers from Pa Garden. Give yourself a stress-reducing treat today, and join your neighbors at your Wallingford Farmers Market.

Chef Dustin Ronspies of Art of the Table being filmed at Wallingford Farmers Market. Photo copyright 2011 by Zachary D. Lyons.

You may have been wondering why you’ve seen a camera crew around the Market recently. Well, Wallingford’s own Chef Dustin Ronspies is creating a TV series to showcase Seattle’s amazing local food, the people who produce it, and how he uses it every day on his menu at Art of the Table. Dustin does most of his weekly shopping for his menu at your Wallingford Farmers Market, and at our sister market, Ballard Farmers Market. His menus focus on what is in season, so he writes them every week, instead of writing them months in advance, in anticipation of what will be in season. Anyone who does that will be having a tough time buying local this year, as the crop seasons are all screwy, do to the weather. We encourage you to be like Dustin. Come to the Market, see what is here, and support our local farmers by buying local, and in season. As you may have heard, the governor has just declared a statewide disaster for farmers, who have each lost tens of thousands this year because of the whacky weather. That is why, if you believe in buying local and supporting local farmers, they need you to be like Dustin and buy what is more than ever!

Chefs Dustin Ronspies (left), Seth Caswell (center) and Rachel Yang chat while Jason T. Haynes (foreground) of Alm Hill Gardens prepares invoices for them. Photo copyright 2011 by Zachary D. Lyons.

When we moved your Wallingford Farmers Market to Meridian Park, we instated a special chef-only shopping hour from 3-3:30 p.m. This allows Seattle’s top, and most conscientious about supporting local, chefs to get in and out with their orders from local farmers before the whole neighborhood arrives. (It also allows the school inside Good Shepherd Center to release its kids before lots of folks descend upon the park.) It is peak season at the Market now, and you’ll find great chefs (above) like Dustin, Seth Caswell of emmer&rye on Queen Anne, and Rachel Yang from Wallingford’s Joule shopping the Market before 3:30 p.m. Other chefs recently spotted include Colin from Sutra, Tara Ayers from Ballard’s Ocho, as well as kitchen staff from Cantinetta, Eva and other local favorites. Please support the local restaurants that support our local farmers.

Lemon Cake with Raspberry Buttercream from Dolce Lou. Photo copyright 2011 by Zachary D. Lyons.

So let us celebrate our magnificent Wallingford Farmers Market with some gluten-free cake from Dolce Lou. This is their Lemon Cake with Raspberry Buttercream. Gluten-free, schmuten-free, right? Gluten intolerance doesn’t mean you can’t have really delicious cake! Grab a slice, or three, to round out that picnic on the lawn.

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!

Wednesday, August 10th: Chefs Shop Wallingford, Pink Oyster Mushrooms, Spectacular Lilies & Blueberries On The Bush!

Chef Colin Patterson of Sutra shops at Wallingford Farmers Market. Photo copyright 2011 by Zachary D. Lyons.

Wallingford is blessed with a wonderful collection of restaurants run by some of the finest chefs in Seattle. It is also blessed with undoubtedly the most beautiful farmers market in Seattle, your Wallingford Farmers Market, located in magnificent Meridian Park. Combine the two, and you’ve got some great cuisine made with the freshest local ingredients. And that’s just what we do every Wednesday from 3-3:30 p.m., before your Wallingford Farmers Market opens to the public at 3:30 p.m. — we allow chefs to come pick up orders from farmers, and grab a little something extra for the nightly special. Here, Chef Colin Patterson of Sutra Vegetarian Cuisine stocks up on some great, organic fruit from Jenny Sutton at Tiny’s Organic Produce, last week. Colin will be performing a cooking demonstration here next Wednesday at your Wallingford Farmers Market.

Pink oyster mushrooms from Red Owl Mushroom Farm. Photo copyright 2011 by Zachary D. Lyons.

Red Owl Mushroom Farm introduced this spectacular pink oyster mushrooms last week. Stunning, aren’t they? Delicious, too. Red Owl is literally the newest farm at any of our markets, bringing their first-ever harvest to market in late June. It is also the closet farm to your Wallingford Farmers Market that vends at the Market, being located in Lake City, in Northeast Seattle.

Yellow Doll watermelons from Lyall Farms. Photo copyright 2011 by Zachary D. Lyons.

Chef Peter Levine of Waterfront Seafood Grill did a cooking demonstration for us at your Interbay Farmers Market on Thursday in which he used all yellow foods, calling it a “yellow plate special.” The one thing we were missing that day was this yellow doll watermelon from Lyall Farms. Don’t you miss this sweet, refreshing summer treat today!

Blueberries on the bush at Alm Hill Gardens. Photo copyright 2011 by Zachary D. Lyons.

These are blueberries ripening on the bush at Alm Hill Gardens, up in Everson, Washington, just a few miles south of the Canadian border. And because they do grow on a hill, they actually have a bit on an advantage, as they get to enjoy good drainage in the soil as well as crisper air. Whatever the ultimate secret is, the result is incredible blueberries. Enjoy!

Lilies from Pa Garden. Photo copyright 2011 by Zachary D. Lyons.

It’s lily season, and Pa Garden has some gorgeous bouquets of them right now. Few flowers are quite as dazzling as lilies. They will certainly brighten up your home, or the day of someone special. So don’t forget to add a bouquet of fresh, local flowers to your grocery list today!

Tomatillos from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

And I’m thinking of some tasty green salsa as I look at these tomatillos from Alvarez Organic Farms. They just came into season, and they are just waiting for you to have all sorts of fun with them.

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!