Okay, who here resolved to eat healthier in 2015? Come on. Get those hands up high in the air. Wait, keep them up. I'm still counting! Wow, that's a lot. And I am assuming the rest of you, if you are reading this post, already think you eat healthy enough, or you don't believe in making New Year's resolutions. Whatever the case, your Ballard Farmers Market is here to serve you! We've got plenty of fresh, locally-grown, and offered to you direct from the farm, nutritious produce, even this time of year. Like these gorgeous carrots from Kirsop Farm, our newest year-round farm at your Ballard Farmers Market.
Starting off the new year with some roughage will make your body happy, and will please your palate in the process. Stop by Colinwood Farm for some of their lovely braising mix for said purpose!
Nash's Organic Produce is rocking the rutabagas right now. One of my favorite roots, I love them simply steamed and mashed with good Irish butter. But Patty sent along another great way to enjoy them, and here's the recipe:
Golden Rutabaga Sunset
Yield: 5 to 6 servings
- 1 large rutabaga, coarsely shredded
- 1 medium yam, about coarsely shredded
- 1 medium onion, sliced vertically into half moons
- 1 large leaf kale, rib discarded, chopped into bite size pieces
- 1/2 cup water
- 1/2 cup raisins
- Pinch cayenne, salt and pepper
- 2 Tbsp. chopped green onions for garnish
- 1 sprig fresh herbs (parsley, cilantro, basil) for garnish
Combine the rutabaga, yam, onion, and kale in a large, deep skillet. Add the water and cook, stirring over high heat for 4 to 7 minutes, or until the vegetables are tender. Add 1 or more tablespoons of water as needed to cook the vegetables and prevent burning. Add the raisins and cayenne, and season with salt and pepper to taste. Transfer to a serving platter and garnish with the green onions and herbs. Recipe adapted from http://www.vegparadise.com/highestperch4.html.
Perhaps a nice, local pasture-raised chicken from Growing Things Farm will warm your soul and be a nice change of pace from heavier holiday foods. And hey... you could make some chicken soup with it, which is always a good boost to the old immune system, especially when you add...
Shiitake mushrooms from Sno-Valley Mushrooms. Considered both a culinary and a medicinal mushroom, these babies with cure what ails you while adding a big boost of flavor to any dish!
And there is no such thing as too much garlic! This Siberian garlic from Jarvis Family Garlic Farm will ward off colds and vampires (and perhaps a few unworthy friends who don't appreciate your garlic breath), and it packs some powerfully delicious flavor, too!
Fishing Vessel St. Jude makes it's monthly visit to your Ballard Farmers Market today. Come get some of their most excellent local albacore tuna, full of beneficial omega-fatty acids, which your doctor (or your PBS guru) will tell you is very, very good for you!
Sunchokes are sometimes called Jerusalem artichokes, but sunchokes have no relation to artichokes whatsoever. They are, in fact, a tuberous vegetable produced by a member of the sunflower family, and they are native to North America. Sunchokes, like this from Alm Hill Gardens (Growing Washington) are loaded with nutrients, and while they can be prepared any way a potato is, they actually have the opposite effect on your blood sugar, which makes them great for diabetics!
And, of course, an apple a day keeps the doctor away, right? So stock up on apples from Booth Canyon Orchard, like these super yummy, if not super attractive, Golden Russet apples.
Finally, as we welcome back Hama Hama Oysters from their holiday hiatus, let us not forget that oysters are loaded with zinc, which can help you ward off those winter colds. And rumor has it that oysters are good for other healthy things, too, but this is a family show.
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.