Hey kids! It’s shelling bean season! And they are in much earlier than last year. These are cranberry beans from Alm Hill Gardens. You are probably most familiar with them as dried beans, but when they’re fresh like this, they are quick to cook and extremely versatile. Honestly, my favorite thing to do with them this time of year is make succotash. Grab some bacon from Skagit River Ranch, some sweet corn and parsley from Alm Hill, some green onion from Children's Garden and some garlic from Jarvis Family Garlic Farm, and you’ve got all the ingredients you’ll need for a simple and fresh succotash. Enjoy!
Okay, admit it. You just banged your nose or your finger into your screen while going after this gorgeous organic cantaloupe melon from Alvarez Organic Farms. I snapped this photo on Wednesday at our sister Wallingford Farmers Market. Oh, if you could just smell this melon. Wow. Sweet and juicy and absolutely incredible tasting.
If you are like me, when you make pickles, you make a lot of pickles. See, I use them as gifts and trade all winter long. Well, to make things easy for folks like us, Stoney Plains Organic Farm offers these bulk bags of their certified organic pickling cucumbers. They pack them in 20 pound pages, and I figure about a pound per wide-mouth canning jar. I love working with their cukes in part because they are straight and uniform, making packing of pickle jars easier.
This time of year, it is kind of mind boggling just how many different varieties of fruit you will find coming into season at ACMA Mission Orchards. Like these Asian pears that just came into season this past week, along with something like four different kinds of peaches, a couple kinds of apples and a plum. What makes things more challenging and adventurous for us is that many of these varieties will only be available at your Ballard Farmers Market for a week or two, so if you want to try them, or if you already love them, you need to act fast, but do so with the joy of knowing that next week, you'll get to test drive a whole new selection of fruit.
See, ACMA plants a huge diversity of fruit trees, not just because they like each variety, which they do, or because they think it's cool to offer such an extraordinary number of different kinds of fruit, though we think it's cool. No, they plant all of these varieties because they come in and out of season a few at a time, from the start of June through the end of October. It just makes good business sense to have fresh fruit every week, you know? And each type of tree in their orchards is naturally genetically programmed to have its fruit come to maturity at a different time. If they had just one or two kinds of cherries, apples and peaches, not only would it be boring for us, but their entire year's income would be dependent on the success of a few crops, and at greater risk to the mercies of the marketplace. That's the fate many orchardists face who mono-crop for the big packing houses whose prices are set on the commodities markets, and who sell only a few varieties to the Big Box stores, because that's what they've trained people to think of as "cherry" or "peach" or "apple."
That's why ACMA instead comes to your Ballard Farmers Market. You get a plethora of fruit varieties all year long. They get a much more secure and sustainable marketplace for their harvest, and they don't have to share the sales price with a bunch of nameless, faceless executives from the packing houses, warehouses, brokers and Big Box Stores.
Tomato season is in full swing now at your Ballard Farmers Market, and I thought I'd take a break from showcasing our new resident rock star tomato farmers at One Leaf Farm to share with you some gorgeous tomatoes from our friends at Summer Run Farm, which is just across the valley from One Leaf. Yeah, baby! More maters!
It is pear season at your Ballard Farmers Market, earlier than we’ve ever seen them before. These beauties are Bartlett pears from our friends at Collins Family Orchards. They’ve also got some great late-season peaches and nectarines now, too. This really has been one amazing summer, eh?
Meet Herbs de Provence and Garlic-Parlsey chevre from Twin Oaks Farm in Chehalis. Okay, this chevre is not new to your Ballard Farmers Market, but it is different. See, they ditched the plastic wrap and switched to small containers for their packaging. It makes for a more attractive, less messy chevre that is easy for you to dive into, and you can reuse or easily recycle the container -- more than you can say for that plastic wrap!
Maybe it's just me, but frankly, I was almost as excited to see this fresh crop of celery from One Leaf Farm show up this week at our sister Madrona Farmers Market as I have been to see all of their dozen or so tomato varieties come into season. Seriously, there is nothing quite like a crisp stalk of locally-grown celery fresh from the farm. It is sweeter and tastier, and once you try it, you won't look at this staple of most kitchens quite the same when you see it in the Big Box stores.
Now, that is one spectacular plum, don’t you think? It is a Red Hiromi plum from Tiny’s Organic Produce. It is the first plum harvested at Tiny’s each summer. It tends to have a mildly sweet to slighty tart flavor, and it must be very soft before eating to bring out maximum flavor, Tiny’s advises.
Have you checked out the selection of heirloom garlics offered by Jarvis Family Garlic Farm from over in the Dungeness River Valley of Clallam County in the Banana Belt? It is amazing stuff grown in an microclimate perfectly suited to garlic. Jarvis has garlic ranging from mild to hot, pleasant to testing who loves you after you've eaten it. Stop by for a garlic lesson, and try out a few kinds. Remember, there is no such thing as too much garlic.
It is high time for pink salmon from Loki Fish at your Ballard Farmers Market. Whether you are enjoying the last of their fresh catch from Alaska, or the first of their Puget Sound catch, which just started, this wonderful salmon that is so often relegated to cans is incredibly versatile. It takes well to grilling, smoking, pickling, marinating, seasoning and saucing. It is pink instead of red, like its cousins, because pink salmon is vegetarian. And it only returns to Puget Sound every other year, which makes it so much more important to enjoy it now, while you can. 2013 is shaping up to see an historically large pink salmon run here, too. So, celebrate with our truly local salmon!
Magaña Farms has the first table grapes of the year for your snacking, juicing and raisining pleasure. These white table grapes are wonderfully sweet and juicy, and they beat the heck out of eating grapes from the Southern Hemisphere, which you end up doing much of the year, if you are getting your grapes from the Big Box store. Washington produces a lot of grapes. They don't all have to be made into wine.
This is called Experimental Brie, and it is one of three kinds of brie that Port Madison Farm is making currently with its goat milk. It has a lovely tang and a flavorful rind, and it just begs for a nice crusty baguette from Tall Grass Bakery. That's the good news. The bad news is that we only have three more weeks with Port Madison's cheese before they leave us again. So take full advantage of their wonderful offerings now!
There is plenty more local deliciousness waiting for you today at your Ballard Farmers Market. Just check What’s Fresh Now! for a more complete accounting of what is in season right now.
Please remember bring your own bags every Sunday, 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 Ballard 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.