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First, a reminder that locations are mentioned in the “fresh sheet” sometimes because it’s for the entire city, and some vendors don’t serve all markets; we do our best to edit out the ones identified as non-WS markets only.

AVAILABLE NOW:

Asparagus – Organic – at all Markets

Carrots

Fresh Morels

Geoduck

Lettuce

Watercress

Minerâ€s Lettuce

Rhubarb

Radishes

Celery

Fiddlehead Ferns

Sugar Snap Peas

Garlic Chives – early green garlic

RETURNING FARMERS and VENDORS this week:

Greens: Arugula Raab, Flowering Mustard Raab, Lacinato Kale Raab, Red and Green Cabbage Raab, Sorrel, Mustard Greens, Collards, Kales

Tender baby field greens: Mizuna, Arugula, Sorrel

Tons of Vegetable Starts: Spring Lettuces (many heirloom varieties), Basil, Heirloom Tomatoes, Artichoke, Radicchio, Edible Pea Pods, Beets, Cippolini and Walla Walla Sweet Onions, Flat leaf Parsley, Edible Violas – etc.

Flower Starts: Sweet Peas, Poppy, Draught-Tolerant Perennials, Hummingbird attractors; Chilean Glory Vine and Sage.

FRESH VEGETABLES:

Asparagus

Rutabagas

Lettuce

Celery

Radish

Parsnips

Jerusalem Artichokes

Garlic – Red, White and Elephant

Shallots

Turnips

Dried +Shelling Beans: Black, Cannellini, Cranberry.

Cabbage: Red, White and Savoy

Onions: Yellow Onions

Beets – Red, Golden, Chioggia , Cylinder

Leeks

Wild Greens: Minerâ€s Lettuce, Stinging Nettles

Herbs: Rosemary, Thyme, Parsley, Mint, Marjoram, Chives

POTATOES: Yukon Golds, Yellow Finn, Austrian Crescent , Red Thumb Fingerlings, Russet

APPLES: Fuji, Pink Lady

Local Farmstead Cheeses: Cow, sheep, buffalo and goat cheeses. Goudas , Cheddars, Fresh Mozzarella, Brie, Pecorino, Parmesan, Provolone, Semi-soft blue, Aged and Raw varieties. So many cheeses to choose from this time of year…

EGGS: Lovingly collected every morning from organically fed, run-around-the-barnyard local chickens and ducks. Growing Things, Rickman Gulch Farm, Stokesberry Farm. At all markets.

WINES: Semillon, Sauvignon Blanc, Cabernet, Syrah and Blends from Sweetbread Cellars on Vashon Island . Brought to Market by Sea Breeze Farm. At UD, WS. Sweet Raspberry wine from Rockridge Farms at U-District and West Seattle .

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

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

WILD MUSHROOMS: Dried varieties.

DRIED FRUITS AND VEGGIES:

Apples, 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 pork from Bow ( Samish Bay ) and Reardan , WA (Wooly Pigs) and Sedro Woolley (Skagit River Ranch). All cuts; frozen and smoked. Loin, chops, roasts, ham, bacon, sausages, porchetta. LARD.

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

CHICKEN and DUCK: Free-run locally raised chickens and ducks. Fresh and frozen fryers, stewing hens and roasters. Chicken liver (pate) and chicken stock. Stokesberry Farm, Growing Things and Rickman Gulch Farm. At all markets.

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

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

GOAT MEAT: From Sea Breeze Farm on Vashon Island and Toboten Creek Boer Goat Farm in Yelm. At West Seattle and U-District.

PATEâ€: Pate de Foie (chicken, pork and calf liver with red wine, cream and garlic. At UD and WS.

CHEESE and DAIRY:

Port Madison Farm: FRESH Goat cheese: Chevre, Brie, Gruyere-style, Yogurts. Samish Bay: Queso Fresco, Farmer Cheese (spreadable – uncooked), Feta, Mozzarella. Yogurt. Also Organic Gouda (from Jersey cows): Flavored Goudas : Cumin, Nettle, Mont Blanchard, Montasio (U-District, West Seattle ) Mt. Townsend Creamery (Port Townsend): Cowâ€s milk cheeses. Brie, Tomme and Camembert. ( West Seattle and U-District). Sea Breeze Farm ( Vashon Island ): Aged Cowâ€s milk (7 mos) Goatâ€s (aged 3mos), fresh whey Ricotta, Crème Fraiche, Buttermilk, Milk and Heavy Cream. (U-District, West Seattle ) River Valley Cheese ( Fall City ): Raw Cow and Goat milk cheeses. Hard Goat Cheese, fresh Goat Chevre, flavored fresh Goat Chevre, Feta, Cowâ€s milk cheeses soaked in Cabernet and Pike Place Ale, Cowâ€s milk Cheddar. Cowâ€s milk Pepper Jack. Fresh Mozzarella.

Golden Glen Creamery: Cowâ€s milk Cheddars (Plain, Sweet Basil, Red Pepper, Jalapeño), Gouda , Curds, Parmesan, Feta, Mozzarella. FRESH CREAMERY BUTTER.

FRESH PASTA: Fresh egg, red bell pepper, basil, squid ink, carrot, tomato and spinach pasta made with semolina flour. Also fresh raviolis with olive & artichoke, mushroom, pumpkin, spinach/roasted garlic, goat cheese and 4-cheese fillings. From La Pasta

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

PASTRIES: Pies, pretzels, tarts, brulee, gateau, cookies, scones, cinnamon rolls, brownies, cookies, muffins, loaf cakes, biscotti, granolas. FLYING APRON VEGAN baked goods; cakes, scones, muffins, cookies, tarts at U-District, and West Seattle.

ARTISAN BREADS: Italian and French style rustic loaves from Tall Grass Bakery, Columbia City Bakery and Lolaâ€s South City Bakery.

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

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.

As always, the West Seattle Farmers’ Market is open 10 am-2 pm, southeast corner of 44th/Alaska in The Junction.

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WSB: What are your West Seattle credentials — in other words, what made you “the” person to write the definitive West Seattle guide?

LORI HINTON: I think most West Seattleites (whether they are natives or newcomers) have a pretty strong sense of Westside pride. Growing up near the ferry dock and choosing to settle in the same ‘hood for my “adult” life, I am just one of this neighborhood’s many fans out there who decided to share their enthusiasm–in print.

WSB: What was the most surprising thing you learned about West Seattle while researching/writing “WS 101”?

LORI HINTON: Once I started opening the doors to find “101 Things to Do” I found there were actually more like 501 things (maybe more), but I had to limit my number to 101 just so I could get it done (or else I never would have finished). So I would not call the book a definitive or exhaustive guide by any means, but rather just a taste of what’s here to discover.

WSB: What’s in “West Seattle 101” that oldtimers would appreciate as well as newcomers?

LORI HINTON: Many of the 101 stories have tidbits of history as well as interviews with locals. It’s fascinating to read about the history of the Alki Homestead and Colman Pool while discovering activities that are relatively new like geocaching and kite surfing. And seeing the Coho return to Fauntleroy Creek is a miracle to witness at any age.

WSB: What are some of your West Seattle faves — places and people?

LORI HINTON: Now that’s a tough one. I could give you a 240-page answer :). But I will tell you a little story instead, a day-in-the-life kind of thing that just happens here in West Seattle, and something that inspired me to write the book in the first place: One sunny summer Sunday, when I came back to West Seattle after four years away at college and two years traveling & working overseas, I popped into Husky Deli for a scoop of Swiss Chocolate Orange and smiling Jack Miller remembered my name! It made me feel I like I was raised in a small town and welcomed back … how cool is that? Then, I wandered around the corner to Easy Street to sample some new tunes when I noticed the Farmers’ Market (which was relatively new at the time). It was teeming with vibrant orange poppies,
fresh pasta and all kinds of tasty produce. I thought, “Right on, what a great addition to the neighborhood.” Afterward, I rode down to Seacrest Marina and saw Alki Kayak Tours launching one of their first sunset kayak treks. I thought, “Hmm…experiencing West Seattle from the water side? That’s a whole new perspective that many of us have never seen.” In short, within just a few hours of being back home, I was overwhelmed with all the cool things to do here in West Seattle and I thought, “Man, someone should write a book about this!”

WSB: What do you think about all the changes and development in West Seattle – can some of the small-town charm survive?

LORI HINTON: Being a sentimental Westside gal, it’s hard to see a bunch of little beach houses and California bungalows being torn down at such an alarming rate, while traffic increases (oy vey), but I know that growth and change are inevitable. So I think it’s our duty as a community to work hard to preserve West Seattle history, green space and culture in any way we can.

WSB: What have you been up to since publishing the book?

LORI HINTON: When time allows, I continue to contribute to the Herald and other Westside-centric publications such as the WSBlog :) But as a freelance writer & producer, my job has taken me all over the planet — from filming documentaries high in the Andes Mts to tailing bounty hunters in Cali and working with Bill Nye the Science Guy. Check out my site: www.hintoncreative.com — it’s been an adventure.

WSB: Anything else you want readers to know?

LORI HINTON: One thing I would like to say, is that “West Seattle 101” is not a “best of” or any kind of rated guide, so if there’s something you looove that’s not in the book, hey, let’s get it out there and let people know about it. The other thing is that, these days, so many of us are stuck in a routine … going to the same restaurant or doing the same run, and not taking the time to explore the possibilities. So West Seattle 101 is a way to inspire you to discover and re-discover all the amazing things to do in your own backyard — a tool to help you mix it up a bit and learn new things. And while it is certainly meant to be used in West Seattle, the themes and ideas in the book can be applied to anywhere. Try it.

And with that, we invite you to click over to the new “West Seattle 101” section, where you’ll find links to the first three features we are presenting here – many more to come — plus information on the West Seattle stores where you can buy the “West Seattle 101” book.

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