Help Us Save A Government Program That Works!

Sunshine fills the Madrona Farmers Market as it launches its 2009 season on May 15th. Photo copyright 2009 by Zachary D. Lyons.

PLEASE CALL OLYMPIA 1-800-562-6000 TODAY!

TO PROTECT THE FARMERS MARKET NUTRITION PROGRAMS

Imagine a program that not only helps feed low-income seniors and families with young children, but also educates them about how to choose a more nutritious diet. How about a program that encourages people to support local farmers by shopping at farmers markets? And what do you think about a federal plan that is designed to insert tax dollars back into local economies? One federal program accomplishes all of these: the Farmers Market Nutrition Program (FMNP). But it has been eliminated at the state level in the Governor’s budget, and we need your help to restore it. Please, read on…

Federal/State Partnership Smart Use Of Scarce Tax Dollars

“I think this program is the best tax dollars spent. It gets the people to the best quality produce, at the lowest prices, with the knowledge that this is where the money is going,” wrote one farmer in a 2003 Senior FMNP survey conducted by the Washington State Department of Social and Health Services. “It supports small family farms, and it supports and creates community.”

There are two companion FMNP programs funded by the USDA, which also sets base rules for the programs. They are the WIC (Women, Infants & Children) FMNP and the Senior FMNP. USDA first launched WIC FMNP in 1989. WIC FMNP is designed as a companion to the larger Women, Infants and Children (WIC) program, which provides lower income families with young children with vouchers redeemable at approved retailers for certain types groceries defined as nutritional staples by USDA.  The much smaller WIC FMNP gives eligible WIC families checks that can be redeemed at their local farmers market for fresh produce purchased directly from local farmers. USDA launched the Senior FMNP, which helps low-income seniors, in 2000. While the larger WIC program is funded to the tune of billions of dollars nationally each year, the WIC & Senior FMNPs combined amount to less than $50 million nationally each year.

“[The Senior FMNP program] was great,” wrote one senior in response to the survey. “I was not eating nearly enough fruits and veggies because I couldn’t afford them. I feel healthier because of your help.”

In Washington, it works like this: Two state agencies manage the programs, the Department of Health (DOH) for WIC FMNP and the Department of Social & Health Services (DSHS) for Senior FMNP.  These agencies take the federal FMNP food dollars, convert them into checks redeemable only for fresh fruits and vegetables at farmers markets, and distribute these checks to their eligible WIC & Senior FMNP clients. WIC & Senior FMNP clients then give these checks to local family farmers at farmers markets in exchange for their produce. The farmer gets the full retail dollar. The FMNP client gets nutritious food direct from local farmers.

Cauliflower from Growing Things Farm. Photo copyright 2011 by Zachary D. Lyons.

The Benefits Are Many

“While the program provides a little extra sales revenue for me,” wrote another farmer, “I particularly like that it helps mothers, children and seniors eat more fruits and vegetables than they might otherwise consume.”

The benefits to FMNP clients, markets and farmers do not stop there.

• Clients get access to fresh produce that is usually only hours from its harvest.
• Clients get exposed to varieties of fruits and vegetables that are simply not available at large grocery stores.
• Clients often get recipes, storage tips and other information about the crops they purchase.
• Farmers often give FMNP clients more produce than the value of their FMNP checks.
• Year-after-year, survey data has shown that more than 90% of FMNP clients report spending more than their FMNP check allotment during their farmers market trips, and they say they will return in the future with cash.
• FMNP also gives farmers and markets an opportunity to educate FMNP clients, many of whom are also enrolled in the federal food stamp program, that they can redeem those at farmers markets, too.

“I thoroughly appreciated the coupons as with diabetes and cancer I am supposed to eat a lot of fresh vegetables and fruits, which I always have, but on a limited income is very hard to afford at times now that I am no longer able to grow my own garden,” one senior wrote.

“There were lovely peaches at the market,” wrote another senior. “I purchased several boxes and canned them. I have been eating them 2 or 3 times a week. They taste wonderful. I wouldn’t have gotten them without the coupons. Thanks.”

The program benefits farmers as well.

• Farmers get appreciation for what they do.
• Farmers get immediate access to funds, without having to wait for a wholesaler’s check to arrive months later.
• Farmers get to feel like they are giving something back to the communities that support them.
• Farmers get a break from the isolation of the farm to interact with the community and other farmers while at the farmers market.

“I have spoken with many people who make healthier food choices when they shop at the farmers market,” commented one farmer. “People often try new vegetables, and form better eating habits when the checks are specifically for fruits and vegetables. This is an excellent program. It provides opportunities for people to better their diets and the diets of their children. It also supports local agriculture, which is invaluable to the local economy.”

Farmers markets also get a healthy dose of diversity as well as expanded foot traffic and increased sales. And when seniors participate in FMNP, they get a healthy social excursion while experiencing a little bit of their old world, from the markets themselves and from buying the varieties of produce they remember from their youths, but that they cannot find in grocery stores.

“I got to have more fresh fruit and vegetables then if I bought them from my monthly [social security] checks, and … I got out and met some very nice people and enjoyed the trip,” commented one senior surveyed. “…I’m unable to walk. I use an Electric power chair, so I don’t get out as much as I used too, so I really enjoyed going to the Farmers Market”

“This program was great for our seniors, and many of the other community members remarked on the positive values it has,” wrote one market manager. “It was also great for the vendors to hear the senior life experiences. Many of our seniors have had farming experiences in their past.”

Heirloom tomatoes from One Leaf Farm. Photo copyright 2011 by Zachary D. Lyons.

FMNP By The Numbers

While the FMNP is a simple concept, it is complicated on paper, and it has been a constant struggle to keep it funded. In 2011, WIC FMNP received only $19.96 million in federal funds to cover the entire U.S., with Senior FMNP funded at $20.6 million. In 2011, Washington State received $894,000 of those federal funds to support the WIC & Senior FMNPs. The Washington State Department of Health (DOH) contributed another $320,000. Yet this tiny government program provided benefits to about 76,000 WIC clients, and supported some 887 participating farms at 130 farmers markets in 38 counties statewide.

“A government program that works!!” one farmer summed up nicely. “Let’s expand it!”

The mixed berry flat at Jessie's Berries. Photo copyright 2009 by Zachary D. Lyons.

Here’s The Problem

Given our current state budget crisis, advocates have already gone along with a $220,000, or almost 70%, cut in DOH funding for the FMNPs in last year’s budget, leaving just $100,000 in the budget from state coffers for the programs. We understand that everyone must accept some cuts. But state bureaucrats and legislators are considering cutting the remaining $100,000 from the state budget. This would be, quite simply, penny wise and pound foolish! You see, that remaining $100,000 in state funding is necessary in order to help pay for the state’s share administrative costs as required by USDA, and without it, Washington would release the $900,000 in federal funds. And given competition for scarce federal funds, Washington’s allotment would quickly be reallocated to another state, perhaps never to be made available to Washington again in the future, even if the state refunded its share of the program at a later date.

Who within the sound of my keyboard would, in their right minds, turn down an investment opportunity guaranteed to pay off a minimum 900% return, especially in this economy? Because that is exactly what state legislators would be doing here. And that does not even begin to take into account the fact that, according to recent studies, for every $100 spent at a farmers market, $62 is reinvested locally, and $99 stays in the state – money that continues to re-circulate, and thus get re-taxed, bringing more revenue in state coffers. Not to mention how many jobs it creates – as many as 600 farm jobs alone, by some measures.

Some in government think this program so small that no one will miss it. They are wrong. 76,000 Washington low-income residents would miss it.  887 Washington farms would miss it.  130 Washington farmers markets would miss it. And anyone who misses good, effective government spending will miss it.  Some 150 farms, markets, anti-hunger, social justice and faith organizations, and local businesses and community leaders have already signed onto a letter (download PDF) requesting that this great program be reinstated in the state budget. But we need your help, too. Every call, every letter and every email counts. Copy this article across the state. Blast it on your Facebook page, your Twitter feeds, your blogs and websites. Support a government program that, for a tiny investment in state funds, actually makes money for our state! In a word, duh!

PLEASE CALL OLYMPIA 1-800-562-6000 TODAY!

TO PROTECT THE FARMERS MARKET NUTRITION PROGRAMS

By Zachary D. Lyons, Communications Director, Seattle Farmers Market Association

Friday, September 30th: We Wrap Up the 2011 Season Today with Chef Michael King of St. Clouds, Lovely Leeks, Perfect Peaches, Pastured Poultry, Classic Cauliflower & One Spectacular Display!

Chef Michael King of St. Clouds performing the last cooking demonstration of 2009 at Madrona Farmers Market. Photo copyright 2009 by Zachary D. Lyons.

Today is the final day of the 2011 season at your Madrona Farmers Market, and it has been another wonderful year! Thank you for your continued support of our local farmers and food artisan, and be sure to extend your thanks to them as you visit today for feeding you the best food anywhere all summer long. But alas, it is getting darker earlier and earlier every night, and the sun will set today before the Market even closes. So come down and stock up now for the cold, dark, wet months. And enjoy our final cooking demonstration of the season today at 4 p.m. with Chef Michael King of St. Clouds.

Fresh leeks from One Leaf Farm. Photo copyright 2011 by Zachary D. Lyons.

Just look at these gorgeous leeks from One Leaf Farm. Yup, it’s leek season, and that means it’s time for all manner of savory deliciousness to warm up your kitchen on a cool fall night. Think of the potato-leek soup, the leek tarts, and on and on. The possibilities are endless!

Hales peaches from Billy's Gardens. Photo copyright 2011 by Zachary D. Lyons.

Billy’s Gardens still has plenty of these juicy, ripe Hales peaches for you to enjoy. Plus, they still have lots of big beef, cherry and heirloom tomatoes, too. And if you want to enjoy this local deliciousness all fall and winter long, load up today, and spend the weekend canning these beauties!

Fresh cannellini peans from Stoney Plains. Photo copyright 2011 by Zachary D. Lyons.

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!

Jersey blueberries from Sidhu Farms. Photo copyright 2011 by Zachary D. Lyons.

These Jersey blueberries from Sidhu Farms may be tiny, but they pack an enormous blueberry flavor. They are one of my favorite blueberries — remind me of the wild ones I picked in Maine as a kid. If you want to enjoy these all winter long, buy a few flats today, then freeze them on a baking sheet one layer deep. Once frozen, you can slide them into a gallon freezer bag and continue the process with the next batch. You’ll end up with about a gallon bag of loose frozen berries for each flat, easy to use in muffins and oatmeal.

A beautiful, pasture-raised chicken from Growing Things Farm in Carnation. Photo copyright 2009 by Zachary D. Lyons.

If you have never tried a chicken from Growing Things Farm, you really don’t know what a chicken tastes like. Quite simply, these are the best. Heck, my family eats them instead of turkey for Thanksgiving. They’ll have some of these luscious birds today, frozen, at your Madrona Farmers Market, so you can grab a couple or three and enjoy them when you are ready.

Wild chanterelle mushrooms from Red Owl Mushroom Farm. Photo copyright 2011 by Zachary D. Lyons.

Truth be told, Red Owl Mushroom Farm didn’t grow these wild chanterelle mushrooms. They’re wild harvested. But who cares? They friggin’ awesome! Buy ‘em. Eat ‘em. You can thank me later!

Cauliflower from Oxbow Farm. Photo copyright 2011 by Zachary D. Lyons.

Oxbow Farm is famous for having some of the most extraordinary produce to be found anywhere, and their cauliflower is no exception. And for my money, this year’s cauliflower crop is one of the best ever. It is so sweet when oven-roasted. I just toss it with some salt and pepper in olive oil and roast at about 425 degrees until fork tender, preferably with a little browning action going on. And for a little extra flavor, add some cumin!

Fuji apples from ACMA Mission Orchards. Photo copyright 2011 by Zachary D. Lyons.

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.

Gorgeous display of roots from Full Circle Farm. Photo copyright 2011 by Zachary D. Lyons.

If we gave awards for spectacular displays, this display of carrots and radishes by Big Dave from Full Circle Farm would without question be in the running. I mean, don’t you just want to reach into the photo and grab one of those carrots to munch on? Our local farmers grow some of the finest produce to be found anywhere, but they say the first taste is with the eyes, and thus it is often the brilliant artistry of each farm’s Market staff that ultimately catches your attention. It also makes we photographers very happy!

Remember, there is plenty more to tantalize your taste buds today at your Madrona Farmers Market. For a fuller accounting, see What’s Fresh Now!

Friday, September 23rd: Colorful Peppers, Bonus-Season Salmon, Miniature Melons, Nectarplums, Winter Squash, Fresh Peanuts & Scrapple!

Sweet peppers from One Leaf Farm. Photo copyright 2011 by Zachary D. Lyons.

These spectacular sweet peppers from One Leaf Farm in Carnation are as flavorful as they are colorful. Stuff them, grill them, add them to salads, succotash and fricassee. Heck, make a party hat out of them! How can you go wrong?

Hey, we’re wrapping up the 2011 season of your Madrona Farmers Market next week, as we’ve been unable to figure out how to stop the earth from spinning on its axis and orbiting the sun, and thus it is getting dark earlier and earlier now. If fact, today, the sun sets right at Market closing time. It’ll be dark by the time we close next week. So take advantage of these last two weeks to stock up on local goodness for fall and winter!

Nectarplums from Collins Family Orchards. Photo copyright 2011 by Zachary D. Lyons.

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 Orchards, nectarplums, 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.

Yellow cippolini onions from Oxbow Farm. Photo copyright 2011 by Zachary D. Lyons.

Cippolini onions, like these from Oxbow Farm, are those kinda flat onions, like someone sat on them. But they are amazing onions — the pride of Italy — and they caramelize incredibly well. Don’t know them? Ask about them at Oxbow today, and bring some home to play with.

Fresh red king salmon from Wilson Fish. Photo copyright 2011 by Zachary D. Lyons.

Hey kids, look! More fresh king salmon from Wilson Fish. Gene and the boys managed to score an opening in Oregon waters, off the coast near Astoria, and we are the beneficiaries. Enjoy ‘em while you can!

Focaccia rolls from Grateful Bread Baking. Photo copyright 2011 by Zachary D. Lyons.

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 breads, bagels, cookies, muffins and pastries, as well as some great challah for your Sabbath dinner or some screaming French toast!

Scrapple from Sea Breeze Farm. Photo copyright 2011 by Zachary D. Lyons.

Scrapple is exactly what it sounds like it is: scraps. Well, usually, anyway. Scrapple originated in southeastern Pennsylvania in colonial times, and it is generally associated with the Amish. It traditionally is made from the leftover scraps of the pig after butchering, in order to use the entire animal without waste, which is then cooked down and combined with corn meal and seasoned, and then shaped into a loaf. It is then generally sliced and fried, as a side meat for breakfast. I loved the stuff when I went to school in the heart of it’s birthplace near Philly. But, of course, that whacky bunch at Sea Breeze Farm had to go gussy it up. Apparently snouts and ears just aren’t good enough for them (okay, it ends up in their head cheese), so they made theirs with pork belly. As if. But hey, I had to try it, for my youth, and for all of you, right? Well, it’s pretty darn good, if not a bit gourmet for a food called “scrapple”. Personally, I would add a bit more pepper, but I suppose I can forgive that. Wanna try scrapple made without the scraps? Stop by Sea Breeze today!

Icebox melons from Full Circle Farm. Photo copyright 2011 by Zachary D. Lyons.

These adorable little melons from Full Circle Farm come in many varieties, but they are collectively known as icebox melons. That is because they are small enough to easily fit into any refrigerator. They have been a project of Washington State University researchers, who have been developing varieties well suited to Western Washington growing conditions. They may be small, but they pack some big, sweet, juicy flavor!

Carnival (left) and golden nugget winter squash from Stoney Plains. Photo copyright 2011 by Zachary D. Lyons.

Fall starts on today, and your Madrona Farmers Market winds down its 2011 season next week! Perfect timing for this beautiful winter squash from Stoney Plains. Stock up now, store in a cool, dark, dry place, protect that stem, and it’ll last well into the winter for you to enjoy!

Raw, green peanuts from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

Yes, peanuts do grow in Washington. And these are raw peanuts – green peanuts, 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!

You really can get just about anything at the Madrona Farmers Market. Photo copyright 2009 by Zachary D. Lyons.

Finally today, a note about your best friend. We welcome your pooch at your Madrona Farmers Market, but only in a bag, or on a short leash, and under your control at all times. See, dogs take their lead from their human, and unfortunately, while most dogs are very good at following instructions, many humans are not. If you like bringing your dog with you to Market, we need you to keep your dog short-leashed. That means that another person should not be able to walk between you and your dog at any time. Yes, we know you have the most well-behaved dog on earth. Everyone does, apparently. Just ask them. But if that was true, we wouldn’t have to be giving you this reminder right now. Please follow this simple rule, or leave your pup at home. And thank you for your understanding and cooperation.

Remember, there is plenty more to tantalize your taste buds today at your Madrona Farmers Market. For a fuller accounting, see What’s Fresh Now!

Friday, September 16th: Chef Joey Serquinia of Harvest Vine, A Rainbow of Oyster Mushrooms & Eggplant, Italian Prunes & Fresh Veal!

Chef Joey Serquinia of Harvest Vine. Photo copyright 2010 by Zachary D. Lyons.

Chef Joey Serquinia of Harvest Vine is passionate about food. Just look at him (above) during last’s years cooking demonstration. Well, Joey is back today at 4 p.m. for another cooking demonstration at your Madrona Farmers Market. Come enjoy some great ideas for local deliciousness, with a Spanish flair, of course!

Perfect napa cabbage from One Leaf Farm. Photo copyright 2011 by Zachary D. Lyons.

Take a gander at this magnificent napa cabbage from One Leaf Farm. It doesn’t get much more perfect, or fresh, than this. Make your own kimchi, a stir-fry, leaf wraps, and so much more with this tasty and versatile Asian vegetable!

Pink, yellow & white oyster mushrooms from Red Owl Mushroom Farm. Photo copyright 2011 by Zachary D. Lyons.

Red Owl Mushroom Farm has all kinds of beautiful, delicious and nutritious oyster mushrooms today — yellow, pink and white! I know you’ve got plenty of great ideas for using them. Just get here early if you want them, as they sell out fast!

Italian prunes from ACMA Mission Orchards. Photo copyright 2011 by Zachary D. Lyons.

Leave it to the spin doctors in California to try to change the name of prunes to plums, apparently because the name “prune” has negative connotations in their market research studies. Whatever! These are Italian prunes from ACMA Mission Orchards, and they are perhaps the finest stone fruit there is, for my money. They are deeply sweet and flavorful. Eat them fresh. Make jam, sauces and pies with them. Dry them. They are easy to work with as their flesh comes right off the pit. However you enjoy them, respect them with their proper name: prune!

A rainbow of eggplant from Billy's Gardens. Photo copyright 2011 by Zachary D. Lyons.

Billy’s Gardens has an almost absurd selection of spectacular eggplant right now, from Japanese to Thai to the regular old egg-shaped purple stuff you’ve always known and loved. Grill it, fry it, curry it — each variety has its own unique qualities suiting it for different preparations.

Ozette potatoes from Olsen Farms. Photo copyright 2011 by Zachary D. Lyons.

Ozette potatoes, like these from Olsen Farms, are the closest thing we’ve got to a native potato here in Washington, the potato producing capitol of the United States. See, all potatoes originated in South America. And almost all potatoes now in North America are descendants of potatoes that first traveled to Europe before coming here. But there are a very few exceptions. The Ozette, along with three other fingerling potatoes, were brought up the West Coast by the Spanish in 1791 and planted near their ports from Northern California to Vancouver Island. The Ozette was brought to the area inhabited by the Makah Nation out near Neah Bay. But the Spanish couldn’t hack our Northwest weather, so in 1793, they buggered off back down the coast, leaving behind these potatoes. So, pick up a little bit of local, and potato, history today. Oh, they taste pretty good, too!

Veal steaks & chops from Sea Breeze Farm. Photo copyright 2011 by Zachary D. Lyons.

Sea Breeze Farm has fresh veal steaks and chops today at your Madrona Farmers Market. Many people avoid veal because years ago they learned that veal was raised inhumanely. But that is veal from factory farms that are chained and fed sawdust. Sea Breeze’s veal calves get to hang out with their mom’s and the herd in fresh air and fertile pastures, romping about, drinking their mom’s milk, eating grass, and generally living a happy, stress-free life. And their meat is delicious and flavorful. If you love veal, you must get some today. If you’ve never tried veal, but you are interested, this is the veal to try.

San marzano tomatoes from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

San Marzano tomatoes are prized for their dense flesh and deep, rich flavor. These are the tomatoes of Naples, growing in the rich volcanic soil of Mt. Vecuvius. If you’ve ever been to a Neapolitan-style pizzeria, odds are the sauce on your pizza was made from these tomatoes. These San Marzano tomatoes are grown by Alvarez Organic Farms in the rich volcanic soil of the Yakima River Valley.

Remember, there is plenty more to tantalize your taste buds today at your Madrona Farmers Market. For a fuller accounting, see What’s Fresh Now!

Friday, September 9th: Fish In A Bag, Fresh Edamame, Thumbelina Carrots, Lipstick Chili Peppers & Colorful Cauliflower!

Coho salmon in a bag from Wilson Fish. Photo copyright 2011 by Zachary D. Lyons.

It’s fish in a bag season at Wilson Fish! That’s when you can pick up an entire, whole coho salmon for just $30! That’s a lot of fish for a little money. But they go fast. Get here early!

Edamame from One Leaf Farm. Photo copyright 2011 by Zachary D. Lyons.

Here’s another late-season treat: edamame from One Leaf Farm. You enjoy it as a snack when you go out for sushi. Why not enjoy it at home, too! Just boil them, salt them and serve them! Oh, yeah, baby! That’s what I’m talkin’ about!

Thumbelina carrots from Full Circle Farm. Photo copyright 2011 by Zachary D. Lyons.

Thumbelina carrots are those stubby little orange carrots that Full Circle Farm grows every year. Indeed, Full Circle grows more varieties of carrots than any other farm in the area, from yellow to white to purple to regular old (well, historically speaking, new) orange carrots. So enjoy the carrotliciousness now at Full Circle!

Blueberries and raspberries from Sidhu Farms. Photo copyright 2011 by Zachary D. Lyons.

We’re into bonus time for our berry season now, just like with our weather. Check out these blueberries and raspberries from Sidhu Farms, and keep the berry love going as long as you can! Heck, freeze ‘em, and enjoy ‘em all winter.

Five kinds of cauliflower from Growing Things Farm. Photo copyright 2011 by Zachary D. Lyons.

Growing Things Farm grows so many different kinds of cauliflower, and it is all outrageously good this year. You’ve got white, green, galactic purple, yellow cheddar and romanesco in this photo alone! Grill it. Roast it. Steam it. Soup it. Love it!

Mixed cherry tomatoes from Billy's Gardens. Photo copyright 2011 by Zachary D. Lyons.

Just can’t decide which kind of cherry tomatoes you want to bring home today? Then pick up one of these mixed cherry tomato baskets from Billy’s Gardens, and enjoy a little taste of everything! Problem solved.

Lipstick peppers from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

Alvarez Organic Farms grows over 150 kinds of chili peppers, and they are at their peak right now. These lipstick peppers are as spectacular, and delicious, as they come. They are sweet and amazing, and they turn a brilliant lipstick red when fully ripe.

Fresh artisan bread from Tall Grass Bakery. Photo copyright 2011 by Zachary D. Lyons.

And don’t forget a nice loaf of artisan bread from Tall Grass Bakery. Above, you’ll see their oat & honey, pain levain, hominy and Baker Street sourdough. And that is just a sampling. They have many more varieties — one for every palate!

Remember, there is plenty more to tantalize your taste buds today at your Madrona Farmers Market. For a fuller accounting, see What’s Fresh Now!

Friday, September 2nd: Shiitake Mushrooms, Fresh Celery, Pepper Wreathes & Bartlett Pears!

Shiitake mushrooms from Red Owl Mushroom Farm. Photo copyright 2011 by Zachary D. Lyons.

Hey, kids! Look! It’s shiitake mushrooms from Red Owl Mushroom Farm! Woohoo!!! We’ve all been beside ourselves over their spectabulous oyster mushrooms for weeks now, and here come the shiitakes. Yeah, baby.

Celery from One Leaf Farm. Photo copyright 2011 by Zachary D. Lyons.

You gotta love farm-fresh celery from One Leaf Farm. Of course, most folks have never had farm-fresh celery. Until recently, not many farms have brought it to Market. But believe you me, celery right out of the field is crunchier, tastier and more nutritious (it is an extraordinarily nutrient-dense vegetable, BTW), and given celery is a staple in most kitchens, run, don’t walk, to One Leaf Farm as soon as your Madrona Farmers Market opens today and buy you some!

Bartlett pears from Martin Family Orchards. Photo copyright 2011 by Zachary D. Lyons.

It’s Bartlett pear season! Gee, it must be September. These beauties are from Martin Family Orchards, and they are perfect for your kiddies’ lunch boxes. Stock up today, and they’ll be perfect come opening day of school next week. Send ‘em to school with healthy, nutritious local food!

Yellow Romano beans from Oxbow Farm. Photo copyright 2011 by Zachary D. Lyons.

Cool beans. Literally! These are yellow Romano beans from Oxbow Farm. Cool looking. Cooling food. And perfectly crunchy and delicious this time of year. There are so many varieties of fresh beans right now at your Madrona Farmers Market. You just must take advantage of them while you can. You will miss them come winter!

Pepper wreathes from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

Alvarez Organic Farms grows over 150 different types of peppers, and as they enter peak season for peppers at their Mabton farm, their pepper fields are as colorful as tulip fields in Mt. Vernon in April. And each year, they take their peppers and string them into these spectacular pepper wreathes. As best as I can recall, they were the first to do this many years ago, and many have followed their lead. But these are best, the freshest, the most beautiful. Hang them in a prominent place in your home, and they will dry and retain their colors, and you can even use the dried peppers for cooking later in the fall and winter.

Remember, there is plenty more to tantalize your taste buds today at your Madrona Farmers Market. For a fuller accounting, see What’s Fresh Now!

Friday, August 26th: Chef George DePasquale, Golden Raspberries, Pink Mushrooms, Purple Basil & A Veritable Cornucopia Of Green Beans!

Chef George DePasquale of The Essential Baking Company. Photo copyright 2010 by Zachary D. Lyons.

Hey kids! We’re getting our annual visit by Chef George DePasquale today at 4 p.m. for a cooking demonstration. George is the man behind The Essential Baking Company, whose bread you see all over town, and whose café is located just down the road from your Madrona Farmers Market at the corner of MLK & Madison. Since George is a baker, you can expect whatever he creates today fresh from Market ingredients to also include something doughy.

Dragon's Tongue beans from Oxbow Farm. Photo copyright 2011 by Zachary D. Lyons.

These Dragon’s Tongue beans from Oxbow Farm are just about the coolest looking of all the various green bean varieties. And they eat pretty good, too. Liven up dinner tonight, or that green bean salad for your weekend picnic, with some of these beauties!

Mixed oyster mushrooms from Red Owl Mushroom Farm. Photo copyright 2011 by Zachary D. Lyons.

Don’t forget your fresh oyster mushrooms today from Red Owl Mushroom Farm. Not just another pretty face, they are delicious and nutritious, too. And they’re grown right here in Seattle, in Lake City. Now, that’s a small carbon footprint!

Golden raspberries from Hayton Farms. Photo copyright 2011 by Zachary D. Lyons.

I am guessing that the good folks up at Mt. Vernon’s Hayton Farms must’ve gotten bored with all the red, blue and black berries they bring to Market all season, so they decided to create these golden raspberries just to mix it up a little bit. But then, I’m just guessing. And does it really matter? I mean, you’re gonna eat them so fast that their color will be a distant memory even before you get them home!

Thai basil from Billy's Gardens. Photo copyright 2011 by Zachary D. Lyons.

Thai basil is some of the most fragrant basil around. It is an absolute requirement for a proper bowl of pho, and many a fresh roll or stir fry would be incomplete without it. And Billy’s Gardens has it right now in a couple of varieties. Can’t you just smell it right now? That’s what I’m talking about!

Beans from Growing Things Farm. Photo copyright 2011 by Zachary D. Lyons.

I just love this display from Growing Things Farm of five different varieties of green beans lined up next to each other. Few vegetables say “summer” like beans, and you’ll find an extraordinary variety of them right now at your Madrona Farmers Market. Enjoy them will you can!

Galaxy Gala apples from ACMA Mission Orchards. Photo copyright 2011 by Zachary D. Lyons.

There are literally hundreds of varieties of apples, and during the early apple season in August and September, the early varieties come and go on literally a weekly basis. Like these galaxy gala apples from ACMA Mission Orchards. They are such a lovely apple. And yet, in the blink of an eye, they’ll be gone, and the next variety will come in. Have fun with it! Try a couple of each new variety every week, and celebrate the genetic diversity to be found at farmers markets. After all, without farmers markets, we’d likely all be stuck with just red and golden delicious. Blech!

Beautiful bouquets from XCC Gardens. Photo copyright 2011 by Zachary D. Lyons.

And don’t forget to pick up a bouquet of beautiful flowers from XCC Gardens today to brighten up your home, or to brighten the day of someone special!

Remember, there is plenty more to tantalize your taste buds today at your Madrona Farmers Market. For a fuller accounting, see What’s Fresh Now!

Friday, August 19th: Chef Makini Howell from Plum Bistro & Lots Of Spectacular, Delicious Local Food!

Cherry tomatoes and okra from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

I love all of the spectacular produce available this time of year. It is peak season now at your Madrona Farmers Market, and that means you can eat something different every day for a month, and never repeat anything. Just take a gander at this spectacular display of cherry tomatoes and okra from Alvarez Organic Farms. In a word, stunning. And delicious! Chef Makini Howell of Plum Bistro makes a living creating fabulous vegetarian cuisine for our local bounty, and today at 4 p.m., she’ll be performing a cooking demonstration for us during which she will give us great ideas on how to work with our veritable cornucopia of vegetative vitals available right now.

Romanesco from Full Circle Farm. Photo copyright 2011 by Zachary D. Lyons.

Romanesco, a member of the cauliflower family, is the only vegetable that grows in fractals. Just like at those magnificent spires rises up out of it! It is delicious roasted or steamed, and finished with a little parmesan. Of course, it can be pickled, grilled and more, too! Pick up some from Full Circle Farm today.

Purple Haze carrots from Oxbow Farm. Photo copyright 2011 by Zachary D. Lyons.

Oxbow Farm is famous for its carrots, and few carrots are as striking as these purple haze carrots. This earthy carrot has a deeper, less sweet flavor than their orange cousins, and they are a great cooking carrot, or just eat them fresh, on your way home from the Market.

White nectarines from Collins Family Orchards. Photo copyright 2011 by Zachary D. Lyons.

These white nectarines from Collins Family Orchards are sweet and juicy and beckoning you… right now! They have amongst the highest sugar content of any stone fruit. If you are looking for a sweet fruit with a big flavor, give one of these beauties a try. Then buy a bag full!

Summer squash from Growing Things Farm. Photo copyright 2011 by Zachary D. Lyons.

Growing Things Farm specializes in flat-out perfect summer squash, among other things. And they are sweet, refreshing and satisfying right now, not to mention gorgeous. They’ve got them in many different shapes, sizes and colors to suit your every desire. Enjoy!

Palla Rossa radicchio from One Leaf Farm. Photo copyright 2011 by Zachary D. Lyons.

Radicchio, like this Palla Rossa radicchio from One Leaf Farm, is a member of the chicory family of bitter greens. One Leaf grows many varieties of chicories, including several different radicchios and escarole, and they are reaching peak harvest of it right now. They can be sautéed or grilled, used in salads, and more. Try cooking it with some smoky bacon or finish it with your favorite olive oil or a sweet vinegar.

Romanian beef sausage from Sea Breeze Farm. Photo copyright 2011 by Zachary D. Lyons.

The artisan sausages from Sea Breeze Farm are truly works of art. These Romanian beef sausages were prepared in a market-fresh tomato sauce by Chef Tara Mielke of La Spiga during her recent cooking demonstration at your Madrona Farmers Market. Yummers! Pick up some fresh sausages for dinner tonight!

Remember, there is plenty more to tantalize your taste buds today at your Madrona Farmers Market. For a fuller accounting, see What’s Fresh Now!

Friday, August 12th: Pickling Cukes With Pedigree, Gorgeous Maters, Perfect Apricots, Holy Bread & Colorfully Delicious Pasta!

Heirloom tomatoes from Oxbow Farm. Photo copyright 2011 by Zachary D. Lyons.

Fresh, vine-ripened heirloom tomatoes every summer are what we live for every winter. Looking forward to meeting them again makes our annual trudge through the long, dark, wet, cool months bearable. And Oxbow Farm’s tomatoes have come on now with a juicy vengeance, in a year we all worried might have us see none at all. So celebrate them, enjoy them and even maybe can or freeze a few for winter, too.

Pickling cucumbers from Stoney Plains Organic Farm. Photo copyright 2011 by Zachary D. Lyons.

I have been making pickles with these pickling cukes from Stoney Plains since the early 1990s, when Meyer grandson Justin was still a little kid, if you can imagine. His grandfather, Bob, was a good friend, to me and to farmers markets. He help found some of the largest markets in the state, as well as the Washington State Farmers Market Association, a local farm distributor, and more. And while I think fondly of these memories of Bob as I enjoy these cukes each year, the main reason I return to them is that they are simply the finest pickling cukes around!

Perfect perfection apricots from Martin Family Orchards. Photo copyright 2011 by Zachary D. Lyons.

Picture perfect perfection apricots from Martin Family Orchards. Now, aren’t you glad I wasn’t standing in front of you speaking these words to you? I mean, you are going to get messy enough as you eat these wonderful, juicy fruits, without me proselytizing with prolific “p’s” in your general proximity.

Beets from Yeng Garden. Photo copyright 2011 by Zachary D. Lyons.

These gorgeous beets are from Yeng Garden. You know, the folks you count on for spectacular bouquets of flowers every week? Well, they grow some lovely vege, too. But what I like best about this photo is the two “big” white beets in the top-center of it. Those are sugar beets, the kind of beets that are processed into sugar. I put the word “big” in quotes because, in reality, these are small sugar beets. They tend to grow enormous, which is what they let them do when they are going to make sugar out of them. But when they are young and “small” like these, they can be eaten like any other beet. Of course, remember, these are the sweetest of beets, and not as earthy as those standard Detroit beets on the right-hand side of the photo. Still, they are fun to try, especially alongside something that can do with a side of sweetness.

Challah from Grateful Bread Bakery. Photo copyright 2011 by Zachary D. Lyons.

Whether you are planning for your Sabbath supper at sundown, or some fabulous French toast come Saturday morning, Grateful Bread Bakery has superb challah to suit your needs. Find it adorned with poppy or sesame seeds, or seedless. If you are looking for a great egg bread, this is not to be missed.

Viking purple potatoes from Olsen Farms. Photo copyright 2011 by Zachary D. Lyons.

Viking purple potatoes may be the pride of every Norwegian in Ballard, but they make good eating anywhere. These white-fleshed potatoes from Olsen Farms are amazing steamed and mashed with some butter from Golden Glen Creamery, or roasted. They are a rather creamy potato, and they are one of my favorites. Try some tonight!

A rainbow of carrots from Full Circle Farm. Photo copyright 2011 by Zachary D. Lyons.

Full Circle Farm has hit its stride with carrots, harvesting a veritable rainbow of carrot varieties right now. They’ve got white, yellow, orange, purple, and any day now, thumbelinas. Soak up the diversity of carrot-liciousness while you can!

Roasted beet tagliatelle from Pasteria Lucchese. Photo copyright 2010 by Zachary D. Lyons.

Speaking of beets, Pasteria Lucchese reintroduces their fantabulous roasted beet tagliatelle this week, made with beautiful beets from the Market. Just imagine this spectacular pasta tossed with some chevre or fromage and some fresh veggies alongside some nice beef or lamb. Yeah, baby, that’s what I’m talking about.

Steph's Honey from Billy's Gardens. Photo copyright 2011 by Zachary D. Lyons.

And to sweeten you up, how about some honey – Steph’s Honey, from Billy’s Gardens. Sure, they grow lots of great tomatoes, fruit and berries, but someone has to pollinate all that stuff, and that someone is honey bees, and those bees make this honey! Enjoy!

Remember, there is plenty more to tantalize your taste buds today at your Madrona Farmers Market. For a fuller accounting, see What’s Fresh Now!

Friday, August 5th: I’m Not Mad, But I Am Seeing Shades Of Red!

Beautiful pink oyster mushrooms from Red Owl Mushroom Farm. Photo copyright 2011 by Zachary D. Lyons.

Yes, it’s a red foods kinda week at your Madrona Farmers Market. So if you have to see red, make it fresh, nutritious and delicious local foods, like these spectacular pink oyster mushrooms from Red Leaf Mushroom Farm from way up in Lake City. Oh, and hey kids, we’ve got a real treat today for our cooking demonstration at 4 p.m. We’ve got two guys from the neighborhood who are regulars at the Market who simply wanted to share with their neighbors (that would be you) what they like to do in the kitchen with the bounty found at your Madrona Farmers Market. So stop by for some great ideas today at 4 p.m. and spend some time with Nace & Anthony, and see what they’ve got cookin’!

Flavor Supreme pluots from Tiny's. Photo copyright 2010 by Zachary D. Lyons.

Tiny’s Organic Produce is known for their pluots, and these gorgeous, juicy and sweet flavor supreme pluots are in season right now! They’ve also got lots of other goodies now, too, so be sure to stop by to see what they’ve got this week.

Sauce tomatoes from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

Alvarez Organic Farms has sauce tomatoes now, including both Roma and San Marzano tomatoes, mixed together above. They both make for great sauces and soups, and they are great on the grill. Their thick flesh holds up just fine to the high heat, though do place them to the side of the heat, not directly over it.

White flesh nectarines from ACMA Mission Orchards. Photo copyright 2011 by Zachary D. Lyons.

These are white flesh nectarines from ACMA Mission Orchards. These nectarines are about as sweet as they get. They are amazing eaten right off the pit, in salads, grilled, and even dried, for a sweet, chewy snack that will keep well into the winter.

Treviso radicchio from One Leaf Farm. Photo copyright 2011 by Zachary D. Lyons.

Treviso radicchio is one of the most beautiful vegetables on earth. It is also delicious, and simple to prepare. Sauté it will some smoky bacon from Sea Breeze Farm and a little olive oil. That’s it! Or you can grill it. It is a bitter green, but the white part sweetens a bit as it cooks, and the smoky, saltiness of the bacon, or the grill, helps balance the bitterness well. It is a great side to a steak from Olsen Farms! One Leaf Farm has it now.

Donut peaches from Collins Family Orchards. Photo copyright 2011 by Zachary D. Lyons.

Okay, a little less red, but there’s red in there. These donut peaches from Collins Family Orchards are, without question, my favorite stone fruit. They are sweet and juicy, with a firm flesh and a small, free-stone pit. And for me, they are just the right size, and they don’t make as much of a mess on my shirt!

Fresh red king salmon from Wilson Fish. Photo copyright 2011 by Zachary D. Lyons.

How about some fresh red king salmon from Wilson Fish? They catch it off the coast of Washington. In fact, it was likely swimming just yesterday! Of course, they like to joke that their salmon is so fresh, it’s from the future. Bottom line, this is the freshest, most delicious salmon you will ever taste. To be any fresher, you’d have to catch it yourself.

Beautiful, pasture-raised eggs from Growing Things. Photo copyright 2009 by Zachary D. Lyons.

Finally, while these farm-fresh eggs are not red, they are the best eggs you will ever taste. Trust me! And finally, the hens at Growing Things Farm are laying more of them for us. See, just like all the row crops, berries and tree fruit, egg-laying hens saw their production slowed due to the cold, wet, cloudy days we’ve had too many of this year. Hens need light and warmth, or they just don’t lay as many eggs. Lucky for us, they’ve got plenty of both now!

Remember, there is plenty more to tantalize your taste buds today at your Madrona Farmers Market. For a fuller accounting, see What’s Fresh Now!