Friday, July 25th: Donut Peaches, Sweet Onions, Sweetheart Cherries, Spicy Pickles, Ice Pops & Luc’s Chef David Mitchell, Too!

Donuts peaches from Collins Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

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 from Luc returns for another Cooking Demonstration today! Photo copyright 2014 by Zachary D. Lyons.

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.

Red meat radishes from Kirsop Farm. Photo copyright 2014 by Zachary D. Lyons.

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.

Sweet onions from Alvarez Organic Farms. Photo copyright 2014 by Zachary D. Lyons.

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.

Whole king salmon from Wilson Fish. Photo copyright 2014 by Zachary D. Lyons.

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!

Rainbow chard from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

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.

Sweetheart cherries from Lyall Farms. Photo copyright 2014 by Zachary D. Lyons.

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!

Baby summer squash from Growing Things Farm. Photo copyright 2014 by Zachary D. Lyons.

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.

Kalamata olive bread from Snohomish Bakery. Photo copyright 2014 by Zachary D. Lyons.

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!

A rainbow of carrots from Tani Creek Farm. Photo copyright 2014 by Zachary D. Lyons.

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!

Spicy whole dill pickles from Purdy Pickle. Photo copyright 2014 by Zachary D. Lyons.

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!

Dark Chocolate Oatmeal cookies from Pinckney Cookie Café. Photo copyright 2014 by Zachary D. Lyons.

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.

Meet Seattle Pops! Photo copyright 2014 by Zachary D, Lyons.

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.

Friday, July 18th: Melons, Sweet Corn, Tomatoes, Nectarcots, New Potatoes, Farm Fresh Eggs & More!

Yellow Doll watermelon from Lyall Farms. Photo copyright 2011 by Zachary D. Lyons.

Just when you thought this summer couldn’t get any more amazing, Lyall Farms brings the first melons of the season to your Madrona Farmers Market! These are Yellow Doll watermelons, and this is the earliest we’ve ever seen them here, by more than two full weeks. Wow. They also have more traditional red watermelons, sweet, juicy and ripe, and ready for you to devour. Oh, and guess what else? Chef Thom Koschwanez of Red Cow will perform a cooking demonstration today at 3:30 p.m.

Tomatoes from One Leaf Farm. Photo copyright 2014 by Zachary D. Lyons.

Woohoo! The tomatoes from One Leaf Farm are coming in early, and with a vengeance! Four varieties so far, and more to come. Besides the sungold and heirloom cherries, above left, they’ve got Black Krim and Paul Robeson, above right. They are so ripe and juicy and delicious. While I’ve been devouring sungolds straight out of the container and in salads for a week now, last night, I enjoyed some of the Black Krims simply with some salt and some mayo. Not highbrow, just classic.

Nectarcots from Collins Family Orchards. Photo copyright 2013 by Zachary D. Lyons.

These are nectarcots, from Collins Family Orchards, and as the name suggests, they are a cross betwixt nectarines and apricots. And of all the various stone fruit hybrids, I’d say these guys might be the most difficult to pick out their genetic lineage without us telling you. They kinda look like a yellow-orange plum, and they taste super sweet and are super juicy. They don’t have the fuzzy exterior of the apricot, or its deep flavor, and they don’t have that texture that nectarines have. It is as if somehow, someone was able to cross them and get them to contribute their best flavor notes while giving them the texture of a plum and the sturdiness of a pluot. Bottom line is, they are amazing, but they’re only around for a few weeks, so don’t you dare miss them!

Farm-fresh eggs from Growing Things Farm. Photo copyright 2009 by Zachary D. Lyons.

The weekend is upon us, and that means we need eggs. Lucky for us, we have the best farm-fresh eggs I’ve ever tasted right here at your Madrona Farmers Market, from Growing Things Farm. They have nice, hard shells, big, deep yellow yolks, and are simply amazing. Seriously, if your only experience with eggs is the eggs at the Big Box stores, you must give these a try. Trust me, you will never go back, and you will never blink at the price again. And let’s face it: $1.50 for a serving of incredibly high quality protein, full of nutrients and flavor, frankly, is pretty cheap!

Rainbow chard from Kirsop Farm. Photo copyright 2014 by Zachary D. Lyons.

How about some stunningly gorgeous rainbow chard from Kirsop Farm? A close cousin of beets, chard is sweet and earthy when lightly wilted with some fresh garlic in a skillet. When choosing a bunch of chard, look for stem cuts that are still clean looking, like these, where they haven’t begun to brown. That tells you it was harvested within the last day. And if it gets wilty from the heat before you get it home, submerge it in a big bowl of very cold water for an hour or two. It will perk right back up again! This trick works for most greens.

Early Red Haven peaches from Martin Family Orchards. Photo copyright 2014 by Zachary D. Lyons.

These early red haven peaches from Martin Family Orchards are sweet and juicy, picked only when ripe, and then packed in these protective trays to reduce bruising. They are ready for you to enjoy right now, at the happy expense of the front of your shirt!

Organic sweet corn from Alvarez Organic Farms. Photo copyright 2014 by Zachary D. Lyons.

More sweet corn has arrived this week. This is certified organic sweet corn from Alvarez Organic Farms, and because I care, I have already done some serious quality control testing on it, and I can assure you, it is awesome!

Here is a tip for chosing corn: instead of pulling open the top to see if it is filled out, simply run your thumb over the outside of the husk. You can easily feel the mature kernels inside. See, when you actually tear the corn open, you are actually ruining it either for yourself or the next person, because the minute you do that, all the delicious sugars in it that make it so sweet begin to turn to starch. So please, never tear open the husk to examine it before you buy it. If you need help choosing the best ears, just ask. Our farmers are more than happy to lend you a hand.

Romanesco from Tani Creek Farm. Photo copyright 2014 by Zachary D. Lyons.

Yep, it’s the world’s coolest looking vegetable again: Romanesco. A cousin of cauliflower, this stuff grows in the most spectacular fractals. If you ever questioned whether math manifests itself in natural, you need look no further than this. Grab some today from our friends at Tani Creek Farm.

Flavor Supreme pluots from Tiny’s Organic. Photo copyright 2014 by Zachary D. Lyons.

Here’s another of those cool hybrid stone fruits: Flavor Supreme pluots from Tiny’s Organic. Remember, pluots are genetically 70% plum and 30% apricot, but they definitely favor plums in structure and appearance… well, except that pluots come in an extraordinary diversity of colors, flavors and sizes. For instance, Flavor Supremes have a greenish-red skin, but a deep red flesh (see above). And they are fantastic. Enjoy!

New Viking Purple potatoes from Olsen Farms. Photo copyright 2014 by Zachary D. Lyons.

Our friends at Olsen Farms offer these Viking Purple new potatoes today, just dug fresh this past week. They are sweet and tender, and they need to be eaten right away, preferably with lots of butter!

The Pete from Pete’s Perfect Toffee was hot last week! Photo copyright 2013 by Zachary D. Lyons.

This is Pete when it’s hot. But lucky for him, and us, today’s temps are much more reasonable than in recent weeks. And that makes it a lot easier to enjoy Pete’s Perfect Toffee, or his fudge, brittle and more. Unlike last Friday, today, it won’t liquify before you get it into your air conditioned car. And he doesn’t call it perfect for nothing, either. It is really good!

Strawberry rhubarb pie from Simply Soulful. Photo copyright 2014 by Zachary D. Lyons.

This is the last week for strawberry-rhubarb pie from Simply Soulful. Or at least we hope so! But hey, if they have already moved on from it by today at your Madrona Farmers Market, I think you will do just fine with their sweet potato pie, their pecan pie, or maybe some blackberry pie. Yeah, baby.

Sunflowers from Yeng Garden. Photo copyright 2014 by Zachary D. Lyons.

Brighten up your home with some beautiful, local flowers from Yeng Garden. Like so much else here at your Madrona Farmers Market, they are seeing many flower varieties coming in earlier than ever this season, like these gorgeous sunflowers. And today, we may even see some of the first dahlias of the year. Seriously. Wow.

Artisan breads from Tall Grass Bakery. Photo copyright 2013 by Zachary D. Lyons.

Don’t forget to grab a loaf or two of artisan bread from Tall Grass Bakery today. They have a wonderful selection, from deep, dark pumpernickel, to chewy, moist Baker Street sourdough, to earthy, sweet oat and honey and challah that will complete your sabbath meal or make for amazing French toast on Saturday morning.

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.

Friday, June 28th: Peaches, Summer Squash, Apricots, Blueberries & More Early Stuff Great For Your 4th!

Sugar Time peaches from Collins Family Orchards. Photo copyright 2013 by Zachary D, Lyons.

I know. I know. I was rubbing my eyes to make sure I wasn’t seeing things either. But I took this photo on Wednesday at our Wallingford Farmers Market. These really are the first Sugar Time peaches of the season from Collins Family Orchards. For real… and in June!!! But it gets even crazier than that, as they’ve also got their first harvest of Tomcot apricots of the season now, too! After three consecutive years of our harvest schedule being two to four weeks behind schedule, it is really confusing to have things two weeks ahead of schedule this year, but who’s complaining?!? Now, if you are wondering why not all crops are ahead of schedule, that is because row crops, which require being planted each spring, were planted close to on schedule, so their harvests are not coming quite so early — at least not yet — though that will change in the coming weeks. But tree, bush and vine fruit, and things like strawberries, are perennials, so they are able to take full advantage of this warmer, drier year so far!

Chef Devra Gartenstein of Patty Pan Grill at her 2011 Madrona Farmers Market cooking demonstration. Photo copyright 2011 by Zachary D. Lyons.

Now, for a woman of all seasons, we present Chef Devra Gartenstein of Patty Pan Grill performing a cooking demonstration at 4 p.m. today. 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 Madrona 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!

Flying Saucer summer squash from Steel Wheel Farm. Photo copyright 2013 by Zachary D, Lyons.

Summer squash is flooding into your Madrona Farmers Market, again, ahead of schedule. It just loves this warm weather, and the balmy weather we’ve had over the last 10 days makes it go crazy! Summer squash comes in all kinds of shapes, sizes and colors, and they vary in flavor and texture. Perhaps the most entertaining looking ones to arrive thus far this season are these Flying Saucer summer squash from Steel Wheel Farm. They’d be great on the grill, don’t you think?

Blueberries from Sidhu Farms. Photo copyright 2013 by Zachary D, Lyons.

And the hits just keep on coming! Yes, these are blueberries, from Sidhu Farms. Again, this photo was also taken on Wednesday. I cannot remember when last we had so much fruit available so early, and I cannot remember blueberries and peaches in June, well, ever!

Goat ricotta from Twin Oaks Creamery. Photo copyright 2013 by Zachary D, Lyons.

Those blueberries would go nicely with this goat ricotta from Twin Oaks Creamery. Maybe in some cannoli or just in a nice little dish. This stuff is sweet, salty, crumbly, delicate and delicious. Stop by for a sample today, and try out their other great cow and goat cheeses, milk and goat yogurt, too!

Kho Lia Asian herb from Natural Grow Farm. Photo copyright 2013 by Zachary D, Lyons.

Phong Cha of Natural Grow Farm produces an amazing variety of heirloom Asian herbs over in Fall City. This kho lia has no English translation, but it makes for great chicken soup! Just add it to the pot close to when you are ready to serve it for wonderful flavor and fragrance, and general deliciousness.

Organic raspberries from Gaia’s Harmony Farm. Photo copyright 2013 by Zachary D, Lyons.

What up?!? Organic raspberries from Gaia’s Harmony Farm. These big, beautiful berries are exploding with flavor, as are their amazing organic strawberries. Their strawberries are grown under row covers, which is why they are also so perfect looking. They don’t get splattered in the rain with dirt.

Iznik cucumbers from Alvarez Organic Farms. Photo copyright 2013 by Zachary D, Lyons.

These are Iznik cucumbers from Alvarez Organic Farms. They grow a variety of cucumbers, and these little jewels are the first comers. But slicers and English cukes are hot on their heels, and we’ll probably see picklers soon, too!

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

If you are making some of Phong’s soup, or if Beer Butt Chicken is in your Independence Day plans, you best get yourself one of these whole chickens from Growing Things Farm. They are about as good a chicken as you’ll find anywhere, and once you taste one, you’ll never go back to the Big Box store factory farmed chicken again!

Rainbow chard from One Leaf Farm. Photo copyright 2013 by Zachary D, Lyons.

And how’s about some of this colorful rainbow chard from One Leaf Farm to round out this week’s installment. It is at it’s peak right now, with big, gorgeous, tender leaves full of sweet flavor.

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!

And please remember to bring your own bags today, and every Friday, 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 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.

Friday, June 1st: Strawberries, Sugar Snap Peas, Cherries, Morels & Chef Ashlyn Forshner!

Chef Ashlyn Forshner with perform a cooking demonstration today at 4 p.m. at Madrona Farmers Market.

It’s June, folks, and all sorts of local goodness is beginning to flow into your Madrona Farmers Market. And to show us how to make the most of it, we get to enjoy a great cooking demonstration today at 4 p.m. by Chef Ashlyn Forshner. Ashlyn is a private and consulting chef who lives just a few blocks from the Market, and she has been responsible for helping launch a number of great Seattle restaurants known for their inspired use of local ingredients.

Strawberries from Schreiber & Sons Farm. Photo copyright 2012 by Zachary D. Lyons.

Woohoo! Strawberries!!! Yep, your eyes do not deceive you. These are, in fact, strawberries from Schreiber & Sons Farm. They are over in Eltopia, east of the Columbia River, where it gets nice and warm, and things grow fast and early. That also explains why they already have cucumbers and eggplant, too!

Sugar snap peas from Alvarez Organic Farms. Photo copyright 2012 by Zachary D. Lyons.

Seriously, you are not hallucinating. These really are sugar snap peas. I took this photo myself on Wednesday. They are from Alvarez Organic Farms, based in Mabton, perhaps the hottest growing region in the state, and its been warm over there already. And I can attest, these peas are phenomenally sweet and delicious!

Burlat cherries from Lyall Farms. Photo copyright 2012 by Zachary D. Lyons.

What?!? Okay, now, I’ve got to be pulling your chain, right? Nope! I also took this photo of burlat cherries on Wednesday. Burlats are the earliest cherries, and where Lyall Farms grows them in Prosser tends to have a 10-14 day jump on cherry harvests over the rest of the state. Beneficiary? You! (Oh, and BTW, Lyall is new to your Madrona Farmers Market today, so stop by and say ‘hi’… and load up on cherries!)

Rainbow Chard from One Leaf Farm. Photo copyright 2012 by Zachary D. Lyons.

Is this not some of the most beautiful rainbow chard you have ever seen? Big, tender and tasty. Then again, we’ve come to expect nothing less from One Leaf Farm in Carnation. Check out their lovely Japanese wax turnips and adorably delicious heads of heirloom lettuces, too! And word is, this is the last week for their amazing green garlic.

Rhubarb from Sidhu Farms. Photo copyright 2012 by Zachary D. Lyons.

Sidhu Farms grows some wonderful, and stunning, rhubarb, eh? And I think there is a rhubarb crisp in your future. Maybe some rhubarb sauce for your ice cream? Pie, perhaps? With some of Schreiber’s strawberries? Yeah, baby, now we’re talkin’!

Wild morel mushrooms from Red Owl Mushroom Farm. Photo copyright 2012 by Zachary D. Lyons.

What up?! Wild morel mushrooms! Not satisfied with merely cultivating fungus for us, Red Owl Mushroom Farm is foraging it for us, too. And given how late and sparse morels have been this spring, we are excited to get some here for you! I love slicing them into rings and tossing them with asparagus, spring onions and green garlic and some olive oil and roasting them in a 425 degree oven until the asparagus is just tender. Oh, that’s living!

And 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, July 8th: Raspberries, Green Beans, Shelling Peas, Spectacular Rainbow Chard & A Photo To Make Jamie Oliver Very Happy!

Charlotte devouring lettuce right out of dad's hand. Photo copyright 2011 by Zachary D. Lyons.

I’ve become a real fan of Jamie Oliver’s Food Revolution. I only wish he’d come to Seattle to see how far ahead we are, at least in terms of the many great kids here who prefer delicious, fresh & nutritious local produce from their neighborhood farmers market. Heck, Jamie would probably make Charlotte, above, a poster child for the movement, as she eats Lolo Rosso lettuce from Oxbow Farm out of her dad’s fingers!

Raspberries from Sidhu Farms. Photo copyright 2011 by Zachary D. Lyons.

Hey, kids! Even more reason to bring your parents to your Madrona Farmers Market to feed you from their hands: raspberries! Yup, Sidhu Farms has gorgeous raspberries already. I think our body calendars are so out of kilter from this year’s cold weather that raspberries almost seem early… but they’re not. Enjoy!

Green beans from Alvarez Organic Farms. Photo copyright 2011 by Zachary D. Lyons.

Ah, green beans from Alvarez Organic Farms. Now, here’s a summer treat. They are crunchy and refreshing, and there are so many ways to enjoy them. Raw. Roasting. Grilled. Sautéed. Pickled. And on and on. So get your green beans on today at your Madrona Farmers Market.

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

For many, this unusual-looking kohlrabi from Growing Things Farm is a mystery, but for many Eastern Europeans, it is a treasure. From salads to sautés to simply dunked in some onion dip, there are many ways to love it. Go to our Facebook page and share with your neighbors some of your favorite kohlrabi recipes today!

English shelling peas from Stoney Plains. Photo copyright 2011 by Zachary D. Lyons.

Another summer treat are these English shelling peas from Stoney Plains. You know, besides all the ways you can enjoy shelling peas while fresh, they are also one of the easier foods to freeze, so you can enjoy them all winter long. Just pop them out of their shells and into pint freezer bags. Then put four pint bags into a gallon freezer bag, for extra protection. Then, pull them out and use them like a bag of frozen peas from the Big Box store whenever you want them all year long, with the added bonuses that you will know where your peas came from, how old they are, and they’ll taste way better. Remember, in a rough year for farmers like this one, combined with our bad economy and high fuel prices, now is one of the best times to plan ahead and put up summer crops for use in the winter, when prices will likely go up.

Whole king and coho salmon from Wilson Fish. Photo copyright 2011 by Zachary D. Lyons.

Wilson Fish is catching both king and coho salmon now. Coho season opened on July 1st. They’ll have fillets of both, and if you want whole fish, we recommend that you make advance arrangements with them, just to be sure they’ll have it waiting for you.

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

I finish today with a brilliant splash of color, courtesy of this rainbow chard from One Leaf Farm. Like everything else they grow, this chard is spectacular. And it is so wonderful, too. And it is so tender, you can cook it up quickly with minimal heating of your kitchen, though tonight you may want to heat up your kitchen anyway!

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!