These other-worldly looking donut peaches from Collins Family Orchards are one of my favorite stone fruits. And considering that there are literally hundreds of different stone fruits — indeed, dozens of different peaches — that’s saying something! They get their unusual shape from their tiny stone, and because this is a free-stone variety, its flesh separates from the stone very easily, making it an easy eater, and an easy peach to cook with. Donut peaches are sweet and juicy, yet tend to be small enough that they are easy to eat. And while they will dribble on your shirt with the best of peaches, they are perhaps the least sloppy of peaches. Try one today!
Chef David Mitchell of Luc returns today to your Madrona Farmers Market perform another great cooking demonstration at 3:30 p.m.! Also, Access and Outreach will be at your Madrona Farmers Market to help people sign up for food assistance (food stamps), as well as provide assistance with low cost health coverage, phone and web assistance.
Here is a radish I bet you’ve never seen before. This is the red meat radish from Kirsop Farm. Note, in the upper right-hand corner, the one that has been sliced open. It is indeed red all the way through. This firm, rather dense radish is spicier than most, while its large leaves are in fact sweeter than those of other radishes, making them easy to enjoy as you would turnip greens. Kirsop has actually introduced a number of new radish varieties to their lineup this season, including Shunkyo radishes, my personal favorite, and the all-white icicle radishes, a relatively mild radish, both available now.
It has been a bit of a tough year for sweet onions so far — kinda surprising given how good it’s been for just about everything else. But we finally have some seasoned sweet onions for you at your Madrona Farmers Market. These are from Alvarez Organic Farms. These sweet onions are from Walla Walla sweet onion seed, but we call them “sweet onions,” without adding “Walla Walla” in front, because the name, “Walla Walla sweet onion,” is protected by a federal USDA Marketing Order, only to be used for onions grown within a 50-mile radius around Walla Walla. Still, these are plenty sweet.
The boys at Wilson Fish have been having a tremendous season catching fish off the Washington coast. I captured this photo of Wilson’s Gene Panida at our sister Ballard Farmers Market recently. That’s one big king salmon he’s holding there, but it is by no means the biggest one they’ve caught. The result is big, beautiful fillets and whole fish that will feed a small army. Do not miss out on this season of wild Washington salmon!
Talk about stunning colors, I cannot recall a year in which chard has been so colorful. Indeed, in a year in which most crops are thriving, chard stands out. The harvests of chard throughout Western Washington in 2014 have been nothing short of epic, which big, beautiful, delicious leaves that will just plain make you smile. These particular marvels of nature come from our friends at One Leaf Farm.
When Lyall Farms starts bringing in the sweetheart cherries, we know that cherry season is beginning to wind down, because they are the latest cherry variety. So if you haven’t taken the opportunity to enjoy the outstanding cherries that 2014 has produced, do so now, while you still have the chance!
Every summer, Growing Things Farm brings the most beautiful summer squash to your Madrona Farmers Market. In fact, they size it for you, so that it is easy for you to pick out the perfect sized squash for your plans. Like these baby summer squash that are perfect for a quick sauté or grilling.
Moist, chewy, with little explosions of salty oliveliciousness throughout, you will adore this kalamata olive bread from Snohomish Bakery. It is just one of a dozen or so varieties of artisan breads they bake. Stop by for some to compliment your Friday night supper today!
It’s a rainbow of carrots from Tani Creek Farm. Most people make the mistake of assuming that the carrots that are not orange are the newer varieties, but the fact is, orange is the relatively new color in carrots. The rest of the rainbow has been in carrots for millennia, from white to black, and almost every color in between. To learn more about everyone’s favorite sweet, crunchy, colorful root, check out the World Carrot Museum!
Look kids: a brand-spanking-new release of spicy whole dill pickles from Purdy Pickle! You can’t get these year-round from Purdy, because they are using local ingredients when they are at their peak of freshness. And that means, when they run out, they run out. Lucky for us, this is a very early year for local pickling cukes, so Purdy should be able to put up quite a few jar. But don’t let that cause you to hesitate. Get your pickle on now!
Michael Pinckney is a cookie-making machine. He makes six flavors of cookies in his Pinckney Cookie Cafe, including these awesome dark chocolate oatmeal cookies. He uses flour from Washington’s own Shepherd’s Grain, and with the exception of his oatmeal raisin cookies, chocolate is the number one ingredient in all of his cookies. Avoiding gluten? He’s got gluten-free versions of his cookies, too. Wanna bake them fresh at home? He even offers cookie dough that you can take and bake yourself.
Seattle Pops has two great new pops loaded with local flavor today at your Madrona Farmers Market: Blackberry Ginger, featuring organic blackberries from Hayton Farms, and Cherry Chocolate Chunk, featuring Bing cherries from Martin Family Orchard and dark chocolate from Seattle’s own Theo Chocolate. Just in time for the return of the sun and summer warmth!
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!
Please remember to bring your own bags today, and please take note of our new green composting and blue recycling waste receptacles throughout your Madrona 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.