For the love of Mike, is that sweet corn? Yup. The earliest we’ve ever seen it here. This bi-colored sweet corn is from Lyall Farms. They just started harvesting it this past week. In fact, just so you know I’m not pulling your leg, I took this photo on Friday at our sister Madrona Farmers Market. And this stuff is suh-weeeet!
Did you enjoy the thunderstorms overnight? Everything feels a little fresher and greener today, doesn't? This is the new crop of Viking purple potatoes from that sturdy Scandinavian family at Olsen Farms, and they’d be lovely steamed and mashed with some of that good organic butter from Rosecrest Farm, alongside a nice serving of one of Olsen's own steaks or roasts.
Nectarcots from Collins Family Orchards are a cross between nectarines and apricots, and they only come around for a short time each summer. You know, I kinda tease the boys at Collins about all the crazy hybrids of stone fruit they grow, from apriums to pluots to these nectarcots. Personally, I am waiting for someone to perfect the nectareach -- a cross between nectarine and peach. In the worst case scenario, though, I imagine it with the fuzzy exterior of a peach and the more watery interior of the nectarine. Hmm, maybe we'll just stick with peachcots.
Today, we present Chef Devra Gartenstein of Patty Pan Grill performing a cooking demonstration at 4 p.m. Chef Devra has been with our markets from the beginning. We call her the original farmers market chef, building her menu entirely around what is fresh and in season from the farmers right here at your Wallingford Farmers Market. So if anyone can inspire us with how to “wing it” with what is available today, it is Chef Devra. Swing by for a few delicious tips!
Please welcome our newest vendor today: House of the Sun raw & vegan foods. From their Green Goddess hummus to their carrot crackers to these awesome kale chips, it is all made without cooking it, and it'll have anyone not caring about where's the beef. And it is made with local ingredients from farmers market farms. Better still, with everything packaged and ready to go, it all makes for quick, easy and delicious picnic in the park food!
Wow. The crops just keep coming in earlier than ever this year. This is the earliest, by two weeks, that we’ve ever seen heirloom tomatoes arrive. One Leaf Farm grows these Paul Robeson tomatoes just over in Carnation, in East King County. They just started harvesting them, so they’ll go fast. Get here early!
Whitehorse Meadows Farm returns today with their amazing certified organic blueberries grown up in North Snohomish County. Their blueberry varieties range from these domesticated Spartans to almost still wild Rubels later in the season, and you’ll enjoy comparing their different berries across the season.
Kirsop Farm, which joined us anew just a few weeks ago, has a wonderful variety of these gorgeous organic summer squashes in all kinds of shapes and sizes. Seems everyone has there favorites. Mine are crookneck and Lebanese zucchini (those are the light green, lightly stripe, kinda tear-shaped ones). I like grilling them.
Pluots are not only fascinating because of their hybridized genetics -- part plum and part apricot. They are also way cool because of all the rad colors they come in, inside and out. Like these Flavor Supreme pluots from Tiny's Organic Produce. What they lack in a creative name they make up for in flavor and appearance!
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!
Please remember to bring your own bags today, and every Wednesday, 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 Wallingford 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.