One of the many wild treats of fall is the King Bolete, or porcini, mushroom, brought to us by the fine folks at Foraged & Found Edibles. They have all kinds of wild-harvested deliciousness now, from chanterelles to lobster mushrooms to wild huckberries to chicken of the woods mushrooms.
Boistfort Valley Farm also has chanterelle mushrooms now, in addition to an extraordinary selection of produce that includes fresh-cut herbs, gorgeous onions and Ozette potatoes.
Under the heading of "uncommon things" is this iceberg lettuce from Stoney Plains. Now, maybe you don't think iceberg lettuce is all that uncommon, but it certainly is uncommon at local farmers markets. If you want the guilty pleasure some fresh, crisp, cool iceberg lettuce that doesn't come with all those frequent flyer miles or chemicals, give this stuff a try. Oh, and Stoney Plains has fresh garbanzo beans and edamame now, too, but only for a short time.
Given how many people were asking me, "where did you get that?" in recent weeks, I'd say pickling dill comes under the heading of the uncommon at the moment. I have seen it from two farms of late: Children's Garden (pictured above) and Oxbow.
Many folks think that strawberries are only available in the spring, which makes their presence at the Market now uncommon to them. Everbearing strawberries produce fruit right up to the first frost, and these berries from Hayton Berry Farms are delicious. You'll also find them at Sidhu, and possibly Jessie's.
Gourds are a decorative, non-edible cousin to winter squash with a very hard outer shell that will last for months, especially if you give them a good shellacking. But most of our Market farms focus on its edible cousin, making these lovely gourds from G&J's Farm uncommon.
Parsnips, like these from Full Circle Farm, are a true sign of fall. They are sweet and earthy, and they lend a brilliant flavor contrast to a root roast and pair well with celery root (celeriac) and potatoes in soups and mashes.
Shallots are another great fall crop. They add a special oniony sweetness and pungency to so many dishes. These shallots, from Pipitone, are the kind that grow in clusters, which some argue are the best kind.
Let's finish of this week's post with something wild and uncommon: Market staff member Tanner Woods. All of the members of your Ballard Farmers Market crew are a bit wild and certainly quite uncommon, though in general, we try not to fall.
For a fuller accounting of what you'll find this week at your Ballard Farmers Market, click on "What's Fresh Now!" in the upper right-hand corner, and we'll see you today at the Market.