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

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!

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.

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 Orchardsnectarplums, 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.

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!

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!

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 breadsbagelscookiesmuffins and pastries, as well as some great challah for your Sabbath dinner or some screaming French toast!

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!