If you’re going to the Farmers’ Market tomorrow

Two things: First, WSB reader Carter put together a bright and festive unofficial video tour of a recent West Seattle Farmers’ Market visit; you can watch the clip online here; you may see your favorite vendor in it. Second, we just got this week’s “fresh sheet” from the Farmers’ Market folks, so here it is in its entirety (note this is prepared for all markets citywide, so a few items aren’t available in WS, but at least limited availability is clearly marked):


Apples: Belle de Boskoop, Smokehouse, Blue Permain, Egremot Russet

Also Orin and Hawaiian Apples – all Markets

Pears: Booth Canyon Orchards. Bosc pears at all Markets

Kiwi: Hardy Kiwi at U-District, West Seattle and Broadway – 2 weeks only!

Squash: Spaghetti, Squash Blossoms


Berries: Red Raspberries and Blackberries – at UD, CC, WS and Broadway.

Quince: At U-District and Columbia City

Grapes: Limited quantities: Concord and Table varieties: UD, WS and CC

Apples: Fuji, Golden Delicious, Jonagold, Cameo, Empire, Winter Banana, Bramley’s Seedling, Macoun, Tsugaru, Prairie Spy, NickaJack, Cox’s Orange Pippin, Jonathon, Jonagored, Elstar, Honey Crisp, McIntosh, Gala, Gravenstein, Red Gravenstein

Melons: Crenshaw, Charlynn,

Peaches: Last of season: At Tiny’s Organic Produce – all markets

Pears: Red Clapp, Bartlett, Red Bartlett, Conference, Bosc

Asian Pears: 20th Century, Ichiban, Kosui, Yakuma, Hosui, Tojuro

Nectarines: Red-Golds – End of Season – Tiny’s and Martin Farms

Plums: Italian Prunes


ROASTED PEPPERS: On site roaster from River Farm (Ellensburg) at UD and WS.

FRESH SALSA: From Billy’s Farm in Tonasket. Some of our market’s best tomatoes and peppers go into Billy’s Fresh Salsa. Medium and Hot varieties.

BULBS: Many unusual varieties to plant right now. Tulips, Lilies, Alliums. At UD and WS.

LETTUCE: Large, lovely heads – heirloom varieties: Romaine, Red Oak, Sierra, Red Salad Bowl, Waldman’s, Hyper Red Rumple Wave, Merlot

GREENS: Dandelion, Shiso, Chinese Spinach, Chinese Broccoli, Red Russian Kale, Lacinato Kale, Siberian Salad Kale, Winterbore Kale, Tatsoi, Mizuna, Broccoli Rabe, Spinach, Chinese Mustard, Red Mustard, Collards, Arugula, Bok Choy.

Chard: Swiss, White & Rainbow


Garlic – Red and White


Soybeans/Edamame – pods and on the vine

Winter Squash: Delicata, Kabocha, Cinderella Pumpkins, Butternut, Acorn, Red Kuri, Sugar Pie, Spaghetti

Sweet Peppers: Green, Lilac, Ivory, Purple, Italian Frying, Pimento

Hot Peppers: Anaheim, Poblano, Hungarian, Jalapeno, Cayenne, Ancho, Beaver Dam

many varieties.

Sweet Corn –white and yellow

Eggplant: Japanese, Purple, Lilac, White, Green Striped



Celery Root

Turnips- White and Red


Summer Squash: Zucchini, Zuchetta, Patty Pan – all shapes and sizes.

Radish – Red and Daikon

Cucumbers: Pickling, Su Yu Long, English, Lemon

Beans: Romano, Yellow Wax, Haricot Vert, Blue Lake, Japanese Long.

Shelling Beans: Conseca, Cranberry. Shelled Flageolet beans

Cabbage: White Head, Napa

Fennel – Baby Fennel


Carrots –Maroon, Yellow, Orange

Onions: Red, Red Torpedo, Walla Walla, Cipollini, Sweet Onion


Tomatoes –Field-Ripened and hot house: Slicing, Golden, Heirloom, Cherry


Cauliflower – white, lilac and golden heads


Romanesco Broccoli

Beets – Red, Golden, Chioggia

Fava Beans


Potatoes – Yellow Finn, Ozette, Carola, Russet, Yukon Gold, Red, Baby Russet, Purple, Blue, French Fingerlings, Princess La Ratte, Caribe, Desiree, Bintje and Maris Piper– 25 varieties

HERBS: Basil, Mint, Rosemary, Dill, Coriander, Oregano, Rosemary, Marjoram, Chives, Garlic Chives, Thyme, Sage, Tarragon, Flat Leaf Parsley. Fresh large bunches. Excellent price!!

WINES: Sauvignon Blanc, Cabernet, Syrah and Blends from Sweetbread Cellars on Vashon Island. Brought to Market by Sea Breeze Farm. At UD, WS.

Also Steppe Cellars (Sunnyside). Riesling, Gewürztraminer, Syrah, Cabernet, Red Blend. At Magnolia Only.

SOUP STOCKS: Veal, chicken, beef, duck and lamb stocks; rich, gelatinous stocks for your best home recipes – Sea Breeze Farms – at UD and WS

HAZELNUTS: All varieties from Holmquist Hazelnuts Farms in Whatcom County. Raw, roasted, Dry roasted, barbecued, yogurt covered, chocolate covered. Also hazelnut flour, oil and shells for your garden.

FISH: Wild Salmon: FRESH COHO: –whole and filets.

Also: Smoked, frozen Sockeye and Coho, Lox, Jerky, Salmon sausage and patties, Chum Caviar, Pickled Salmon

Frozen Halibut filets

OYSTERS, CLAMS, MEDITERREANEAN MUSSELS: At U-District, West Seattle, Columbia City From Taylor Shellfish, Saltwater Daffy’s and Puget Sound Shellfish.

TUNA: Sushi Grade Albacore; tuna lox, albacore filets, canned in olive oil, smoked and jerky. At U-District, West Seattle and Columbia City

WILD MUSHROOMS: Chicken of the Woods, Bear’s Tooth, Lobster, Chanterelles, Matsutake


Wild Huckleberries, Peaches, Apricots, Prunes, Asian Pears, Bosc Pears

Tomatoes, Celery Leaf, Hot Chilies, Garlic Powders

Dried Herbs: Basil, Parsley

Dried Mushrooms: Chanterelles, Lobster, Porcini, Truffle Salt

PORK: Organic/Pasture-Raised and finished Bow and Sedro Woolley (Skagit County): All cuts; frozen and smoked. Loin, chops, roasts, ham, bacon, sausages.

BEEF: Organic pasture raised and finished beef from Skagit River Ranch (Angus), Samish Bay, Seabreeze Farms and Olsen Farms. Steaks, Roasts, Hamburger, Summer Sausage, Andouille Sausage, Jerky, London Broil, soup bones, dog bones…

CHICKEN: Free-run locally raised chickens- frozen fryers, stewing hens and roasters from King, Snohomish and Skagit counties. Chicken liver (pate) and chicken stock.

VEAL: Veal Ribs, Loin Chops, Top Round (scaloppini), Shanks (osso buco). Sea Breeze Farm (UD, WS)

LAMB: Fresh cuts, ground fresh – Sea Breeze Farm (UD, WS)

GOAT MEAT: From Sea Breeze Farm on Vashon Island – at WS and UD)

PATE’: Pate de Foie (chicken, pork and calf liver with red wine, cream and garlic. Also chicken livers simmered in butter and cognac).

EGGS: Lovingly collected every morning from organically fed, run-around-the-barnyard local chickens and ducks (and sometimes goose). Limited supplies.


Appel Farms: Cow’s milk Goudas, Raw Milk Gouda, Flavored Goudas, Cheddar, Curds, Quark, Paneer (at Col. City, Magnolia, Phinney, Lake City, U-District)

Port Madison Farm: Goat cheese and goat yogurt. Fresh Chevre rounds, Spring Cheese and mold ripened rounds (like camembert) (at Col. City, U-District, West Seattle, Phinney)

Samish Bay: FRESH CHEESES: Queso Fresco, Farmer Cheese (spreadable – uncooked), Feta

Mozzarella. Also Organic Gouda (from Jersey cows): Flavored Goudas: Cumin,

Nettle, Mont Blanchard, Montasio (U-District, West Seattle)

Estrella Family Creamery (Montesano): Goat, sheep & cow: Camembert, Blue, Tomme, Morbier (Col. City and U-District)

Mt. Townsend Creamery (Port Townsend): Cow’s milk cheeses. Brie, Tomme and Camembert.

(Broadway, West Seattle)

Sea Breeze Farm (Vashon Island): Aged cow’s milk (7 mos) Goat’s (aged 3mos), fresh whey Ricotta, Crème Fraiche, Buttermilk, Milk and Heavy Cream. (at U-District, West Seattle)

River Valley Ranch (Fall City). Fresh goat milk chevre; plain, cranberry & orange, blueberry & almond, cherry & walnut, apricot & almond, fig & almond. Plus Raw Goat’s Milk Jack, Semi-hard Goat’s Milk Cheese soaked in Cabernet. Also: Raw Cow’s Milk Cheese: Farmstead Jack and Pepper Jack. Milk products from Goats, Sheep, Cows, Yak and Water Buffalo! (at Magnolia)

FRESH PASTA: Fresh egg, red bell pepper, basil, squid ink, carrot, sun dried tomato and spinach pasta made with semolina flour. Also fresh raviolis with mushroom, pumpkin, spinach/roasted garlic, goat cheese and 4-cheese fillings. At all markets from La Pasta and Mondello.

HONEY: Blackberry & Wildflower; Raw, unheated &unfiltered. Raw Honeycomb

PASTRIES: Fougasse with anise seeds and orange blossom water, Persian Nan with nigella seed, Rice Flour cookies, Tishpishti – a Jewish semolina cake with atar syrup – from Gypsy Bakery at Broadway only. Pies, pretzels, tarts, brulee, gateau, cookies, scones, cinnamon rolls, brownies, cookies, muffins, loaf cakes, biscotti, granolas. BELLE’S BUNS: French style pastries- Croissant, Gateau, Brulee, Bostock, Tarts – at UD only. New to Magnolia: LITTLE LUXERIES: Tarts, Pies and Confections using fresh local berries and fruits.

FRESH MILLED FLOURS AND GRAINS: Whole wheat flours, pancake mix, Emmer Farro, Flax Seed, milled emmer pancake mix from Bluebird Grain Farms in Winthrop. At UD only.

ARTISAN BREADS: Italian and French style rustic loaves from Tall Grass Bakery and La Panzanella. Also Pumpernickel, Hominy, Sour Dough, Oat, Rye, Whole Wheat, Challah, Brioche from Microbakery.

CIDERS – Apple, Apple Raspberry, Apple Apricot, Spiced Apple, Cherry-Apple, Ginger Lemonade from Rockridge Farms and Woodring Foods.

HARD CIDERS – Apple, Honey (Mead), Apple, Berry from Rockridge Orchards

JAMS, JELLIES, SAUCES, SPREADS AND PRESERVES: White Chocolate Marzipan, Bittersweet chocolate, Chocolate Hazelnut, Milk Chocolate sauces from Woodring Foods. Lavender, Rose Petal, Raspberry, Peach Chipotle, Marionberry, Black Raspberry, Golden Raspberry, Black Currant, Tayberry, Lingonberry, Blueberry, Strawberry Rhubarb, Apricot, Apple, Pumpkin jams and spreads from Woodring Foods. Ginger Chutney from Woodring Foods. Peach, Apricot, Blackberry and Blueberry jams from Growing Things.

Pickled asparagus, green beans and cukes from Woodring Foods.

ALSO: Rex the Knife Sharpener is back every week at the West Seattle Farmers Market.

Rex sharpens all knives, scissors, tools etc.

4 Replies to "If you're going to the Farmers' Market tomorrow"

  • The Velvet Bulldog October 6, 2007 (9:35 pm)

    Really? People BUY Blackberries? Hmmm, there’s an untamed blackberry forest behind my mum’s place–I think I’m going to go into business.

  • Jenny October 7, 2007 (1:34 pm)

    I’ve been making blackberry jam for years from my single blackberry bush in the backyard. All you have to do to make a bush overflow with fruit is, keep the sucker vines (the nonfruiting vines with the bigger thorns) cut back to the interior of the bush. I assume this channels more nutrients into the fruiting canes, because it really makes the bush overflow with berries.

    (Also, the fact that it’s on my property instead of on the street means that people don’t come by and pick all the berries before I get a chance to. There’s a lesson about capitalism in there. :-)

  • chas redmond October 7, 2007 (4:40 pm)

    I’ve still got a few jars of frozen fresh blackberry preserves from two seasons ago. Fresh or thawed, the stuff is delicious. Use the low-sugar, dry pectin powder, recipe and it’s nearly as good as eating them off the vine. Oh, I scour the neighborhood, near and far, for fresh ones about once a season and usually come back with 15 or more pounds of them – all going into blackberry preserves. There is a lesson in capitalism, but also one in being neighborhood aware and knowing when to strike – er, harvest, before the other neighbors. A nearby neighbor uses the same technique, but is far more diligent. He usually scores 50 or more pounds, but then he has a huge deep freezer, too.

  • MargL October 7, 2007 (5:16 pm)

    We got a pack of the Hardy Kiwi – yum! Perfect size for kids – tho’ my little one was a bit confused thinking they were grapes and tasting kiwi.

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