Wednesday, September 3rd: A New Winery, Some Southern Flare & A Few More Berries!

Organic, Estate Wines from Wilridge Winery. Photo copyright 2013 by Zachary D. Lyons. Wow, how the time flies. The kiddies are back in school today, and there are just four weeks left in the season here at your Wallingford Farmers Market. Still, we keep adding to the local deliciousness! We are thrilled to introduce our newest vendor, Wilridge Winery, from just up the hill from our sister Madrona Farmers Market. Seattle’s original winery, it was founded in 1988 by husband and wife duo, Paul Beveridge and Lysle Wilhelmi. Wilridge Winery is the oldest continuously operated winery in Seattle. And you know what else? Chef Clara Moore, of the fabulous Knife For Hire Picnic Foods right here at your Wallingford Farmers Market will be doing our cooking demonstration today at 4 p.m. You already know she is a wiz with making simple deliciousness with the bounty of the Market. She's also a fabo teacher! Let her impart some great ideas to you today!

Collard Greens from One Leaf Farm. Photo copyright 2013 by Zachary D. Lyons.

How's about a little Southern flavor with a vegetable that is incredibly dense in nutritional goodness? These collard greens from One Leaf Farm are so sweet and tender that you absolutely do not need to cook them to death, as they are so often served in the South. Just sauté them until tender with some crushed garlic and bacon, or some other smokey, salty pork product, and you are good to go!

Raspberries from Gaia's Harmony Farm. Photo copyright 2013 by Zachary D. Lyons.

It may be September, but it is still berry season. These organic raspberries are from Gaia’s Harmony Farm. 2013 has been one of the best berry-growing seasons in history, with better quality, sweeter berries and huge harvests. There is still plenty of time to get your berry on this season!

Thai eggplant from Alvarez Organic Farms. Photo copyright 2013 by Zachary D. Lyons.

These magnificent little creatures are Thai eggplant from Alvarez Organic Farms, and they are just one of about 18 varieties that they grow, 13 of which are gracing their tables right now. If you love eggplant like I love eggplant, check out Alvarez today. And to get your juices flowing , just take a gander at our Facebook photo album of their eggplant.

Liz's Kitchen Sink Salsa & Deviled Duck Eggs from Knife For Hire Picnic Foods. Photo copyright 2013 by Zachary D. Lyons.

Have you tried the Deviled Duck Eggs or Liz's Kitchen Sink Salsa from Knife For Hire Picnic Foods? If not, you are quite simply insane! They both are amazing. These kids make everything on their fresh, seasonal menu from ingredients they get from our farmers! Having a picnic in the park today at your Wallingford Farmers Market? Or maybe you just don't want to cook tonight after the first day of school, but you still want to enjoy and support our local farmers. Knife For Hire has you covered!

Delicious, pasture-raised pork products from Olsen Farms. Photo copyright 2010 by Zachary D. Lyons.

But wait, didn't someone say smokey, salty pork products above? Olsen Farms has that covered, as well as the spuds for your potato salad! They’ve got bacon three ways (belly, shoulder & jowl), ham, ham hockssmoked chops, and more. And don’t forget their sausages.

Fresh Scarlet Runner Shell Beans from Alm Hill Gardens. Photo copyright 2013 by Zachary D. Lyons.

Ooh! Shell beans! Fresh Scarlet Runner shell beans, in fact, from Alm Hill Gardens (a.k.a., Growing Washington). They are already shucked and ready to make an amazing salad, or better yet, some succotash! Use some of the aforementioned bacon from Olsen Farms, Alm Hill's own sweet corn, and then get some parsley, garlic and green onions from Kirsop Farm, and you are all set! The beans are great when fresh, and they just take about 20 minutes to cook in nice, salty boiling water. Meanwhile, cut the corn off the cob, crush the garlic, slice the green onions into half-inch rings, and chop the parsley. When the beans are tendor, toss them with the bacon, which you have already browned and rendered the fat out of. That fat will be your cooking oil for the rest of the ingredients, and it will add a ton of flavor. Sauté the beans with the bacon for a few minutes, and then toss in the rest of the ingredients and just warm through. Don't overcook them. Enjoy this wonderful taste of the South!

Dinosaur egg pluots from Tiny's Organic Produce. Photo copyright 2011 by Zachary D. Lyons.

Dinosaur Egg pluots have a cool name and are gorgeous, and they taste great, too! Plus, they travel well, so they are a good addition to lunch boxes. Grab a few from Tiny's Organic Produce for the kiddies (and yourself) today!

Assorted pickles from Purdy Pickle. Photo copyright 2013 by Zachary D. Lyons.

A proper summer picnic or meal is not complete without a selection of pickles, and lucky for us, Purdy Pickle has an excellent selection of them! From onions to cukes to carrots to asparagus, if you can pickle it, they do! So grab a couple three jars to adorn your Southern plates.

Sweet potato pie from Simply Soulful. Photo copyright 2013 by Zachary D. Lyons.

For dessert, how’s about one of Simply Soulful’s outstanding sweet potato pies? They make these from scratch using fresh flour and actually whole sweet potatoes — nothing from a can here. And they are not overly sweet. You can truly appreciate the flavor of the sweet potatoes. Trust me, you’ve never had a sweet potato pie like this before!

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.