We love you, Central Seattle, and we thank you for another awesome season of your Madrona Farmers Market! But the earth has taken another trip around the sun, and as of Monday, we were officially back on the dark side of the calendar again. Today, we reach the end of the 2014 season of your Madrona Farmers Market. The sun will set before 7 p.m., and we will be packing up in the dark. Without a doubt, this season has been one for the record books, with the best vendors, the best produce, the best neighbors supporting us, and absolutely extraordinary weather all summer long. So stock up one last time this year, then we will see you again next May. On behalf of the entire staff of your Madrona Farmers Market, on site and behind the scenes, thank you! And in honor of our last Market of 2014, we thought we’d introduce you to some of the diverse, creative and groundbreaking vendors who make this Market so special. (And please visit us all winter at Ballard Farmers Market on Sundays.)
We cannot forget the amazing team of chefs from the Central District, Madrona, Madison Valley and Capitol Hill who came out just about every week to give us tips on working with the local bounty here, and to feed us deliciousness. We round out this year’s cooking demonstration calendar today at 3:30 p.m. with Chef Michael King of St. Clouds. Thank you, chefs. We are indeed chef rich here!
Heather (left) helps out Rand (right) from One Leaf Farm many weeks at your Madrona Farmers Market. The two have known each other for years, going back to when they worked together at Central Coop many moons ago. Rand left the coop to become a farmer, for which we are all eternally grateful. Heather left the coop to… what is it she does again? Well, whatever it is, she clearly doesn’t want her picture taken!
Michael Pinckney, cookie maker extraordinaire from Pinckney Cookie Café, helped sweeten us up all summer with his amazing creations made with Washington flour. And hey, he didn’t leave out gluten-free folks either. Good on you, Michael. BTW, did you know that you can buy frozen cookie dough from him now? So stock up for winter!
This is Max and Ali from Tani Creek Farm. Tani Creek joined our vendor ranks anew this season at your Madrona Farmers Market, and they have been a great addition. Their farm is over on Bainbridge Island, and they specialize in growing heirloom varieties of crops from around the world. They practice seed saving, which is at the heart of what the term “heirloom” means. It is like open-source software. Heirloom seeds are not owned, trademarked or patented by any one seed company, but instead belong to all of us. Farms like Tani Creek help maintain the delicious biodiversity of our planet, and we are the beneficiaries.
Today is not only the final day of the 2014 season here at your Madrona Farmers Market, it is also the final day ever here for Farhad of Tall Grass Bakery… at least in his capacity working for them. Farhad is moving on to other projects after over seven years with Tall Grass. He has always been a delight to work with, and we’ll miss seeing him every Friday. Stop by for one more loaf of challah, and wish him well!
Cousins Sundeep (left) and Sharnjit sling berries for Sidhu Farms, their family’s berry farm down in Puyallup. All season long, they ply us with strawberries, blueberries, blackberries, raspberries, marionberries and boysenberries. And this has been an epic year for berries indeed!
This is Lillian from Simply Soulful during her cooking demonstration earlier this month. She and her mom bring us their amazing sweet potato, berry and pecan pies made from her Mississippi-based grandmother’s recipes. Earlier this year, Simply Soulful opened up a new storefront bakery and restaurant in Madison Valley, so you’ll be able to easily enjoy their soulfuliciousness through the dark, cold, wet months!
Gene from Wilson Fish will be enjoying some sleep next week, what with the end of both the Madrona Farmers Market season and the Washington coastal king salmon season. Thank you, Gene, for sacrificing sleep, and a good junk of sanity, to bring us the freshest, most delicious, truly local fish every Friday all season long!
We got to learn the difference between “sprouts” and “microgreens” this season from Michael of Farmbox Greens. See, sprouts have roots! We also learned about urban and vertical farming, that microgreens are, pound-for-pound, anywhere from four to 18 times as nutrient dense as their mature vegetable counterparts. Oh, and they taste really good, too!
Aimee from Soulever Chocolates believes in bringing us full-strength chocolates with pure, natural flavors in great combinations. She works directly with cacao farmers and organic chocolate makers to ensure she has the finest ingredients. and she offers a number of vegan and paleo-friendly flavors, too.
We were joined by a new (to us, anyway) full-service bakery this season: Snohomish Bakery. They’ve actually been around for over five years. They loves them some farmers markets, and we were happy to have them join us, and to have Derek ply us with cheese bread and chocolate croissants all summer!
Sarah has been working with Collins Family Orchards for about as long as I can remember. She can talk you through the seemingly endless varieties of fruit they grow over in Selah in her sleep. (In fact, she probably does sometimes!) And thank goodness for that, since most of us have a hard enough time wrapping our heads around the difference between an aprium and a pluot as it is, let alone trying to make sense of nectarplums and peachcots.
Pete makes perfect toffee. So it made sense for him to name his company, Pete’s Perfect Toffee. He’s smart like that. And he has a great collection of Hawaiian shirts. Not as good as my collection, but hey, Pete can’t be perfect at everything!
We all kinda missed having Samuele Lucchese charming us with his thick Italian accent this season, waxing poetic about his pastas and sauces. That is, until we got to know Cassie. Sam who? It’s pasta weather again, folks, so stop by Pasteria Lucchese today and stock up!
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.