“The delicious and most nutrient-dense food is local and in-season,” Wendy Deaton of Wendy Simply Cooks says, explaining why her menu fluctuates with the seasons. She sees her menu as a way to educate her customers and make it easier for them to eat seasonally.

Access has been a pillar of Bow Hill Blueberries’ history, and Audrey Matheson and her brother, Ezra Ranz, committed to maintaining access when they took over the farm in 2020. To the siblings, access means access to education about agriculture, and access to the berries on the farm itself. To make it accessible, they invite people to their farm for You-Pick berries, and farm tours with different focuses, from Epicurean to an Organic Agriculture Intensive.

Imagine you’re halfway done with a snowy, winter hike on the slopes of Mt. Rainier. You’re hungry and tired and cold, but instead of pulling out a half-frozen protein bar, you get to take a minute and pull a still-warm samosa out of your bag. The crispy outside, and the hearty filling of potatoes, peas, and spices instantly warm you from the inside out. The warmth and care put into the small snack is all you need to keep your motivation and spirits high.

Happy gift-giving season! We’re here to help you out by putting together a gift guide to help you get locally-sourced gifts for everyone on your list. We have recommendations for some great goodies to grab from the markets, and we've thrown in a few other ideas that you can source from some of our favorite local businesses to accompany your farmers market goodies. Happy gifting!

Lauren Ko is the baker, artist, and author behind the modern geometric pie Instagram account @lokokitchen, and the accompanying book, Pieometry. Unlike most bestselling cookbook authors, her journey into making pies on an Instagram account with over 419k followers and having a New York Times bestselling cookbook was more of an accidental adventure than an intentional path. Before moving to Seattle, Lauren had no formal training. She had never even baked a pie.

How would you like to try the “drink of gods and kings?”

As the oldest known alcoholic beverage—made with high quality, rare ingredients—mead has rightfully earned the coolest tagline ever. Mead is an alcoholic beverage where honey is used as the fermentable sugar. Where wine uses grapes, mead uses honey, which results in an incredibly wide variety of flavors. There are over 300 named varietals of honey in the United States alone, and that’s not even taking into account all of the botanicals you can infuse mead with.

As we make our way through Seattle’s third heat wave of the summer, we’re in the mood for a sweet treat to help us cool off from the sun. Nothing hits the spot quite like a fresh Seattle Pop!

Seattle Pops is a locally owned and operated popsicle business. They make all-natural pops with a hyper-local & organic ingredient focus. You’ll even recognize some of our farmers and vendors on their list of ingredient suppliers.

The dominant idea of food influencers conjures imagery of clean marble countertops and aggressively white plates, everything neat and orderly. J. Kenji López-Alt does not fit into that box. And that’s what his fans love about him. Kenji is known for his down-to-earth GoPro cooking videos, cookbooks, and Instagram account, where he share his cooking skills, explaining the steps and the techniques he’s using in a way that feels accessible and personal.

Did you hear the bells ringing? At the August 2 City Council Meeting, Councilmember Sarah Nelson presented a proclamation announcing August 7-13, 2022 as Farmers Market Week in the City of Seattle!

Supporting vendors at the farmers markets is a special experience, because you get to have a moment of connection with the person who grew or made your food. “That’s what shopping small business is. You’re making an investment into somebody’s life and somebody’s story,” Tony Wilson of Papa Tony’s Hot Sauce says.

“The goal is to feed people,” Teresa Shiraishi says, eloquently and simply explaining the motivation behind Tampopo Farm, the 2-acre Sequim-based farm that she runs with her husband, Matt Rohanna.

Teresa and Matt grow a variety of vegetables, as well as some flowers, using organic practices, with the goal of becoming a no-till farm within the next few years. Their growing practices center around the soil, with good-quality soil being the most important factor in the success of their produce.

The beginning of the COVID-19 pandemic in 2020 was a catalyst for change for many people and the way they work. Sean Dominoski of Ritzville Breads adapted creatively and rose (no pun intended) to the challenge. Before the pandemic, Sean was a corporate contract chef, mostly providing food services for tech companies on their campuses. When people began pivoting to remote work, the tech campuses emptied out, and Sean was laid off.

One of our recent farm visits brought us to Left Foot Farm, an amazing oasis 40 minutes from Mount Rainier. Owner Jeremy Foust raises goats and chickens on the farm with the help of an ever-rotating crew of WWOOFers (Word Wide Opportunities on Organic Farms, or travelers who work on the farm in exchange for a place to stay), interns, and his sons.

Bryan and Natalie Mesa’s small-scale urban market garden is one of the most efficient uses of space we’ve ever seen. Their farm, De La Mesa Farms, is 2.5 acres and they are working towards using every bit of it to grow beautiful and delicious produce to bring to the farmers markets every week.

If you look at Sydney Victor’s life now, it’s hard to believe that she grew up not liking mushrooms as a kid. Now Sydney grows and sells a wide variety of mushrooms at the Columbia City Farmers Market. Sydney is from the Midwest and didn’t get a lot of exposure to different types of mushrooms growing up, but as she got older and tried different varieties, she realized just how delicious and versatile they can be.

Mayra Sibrian is the owner, creative, and baker behind Selva Central Goods. Running the small business entirely on her own, Mayra will often wake up anywhere from 2 to 4 am to start baking, to ensure that every item she sells is baked fresh that day.

Among farmers, there is always talk of weather. You might hear them refer to February as “mud season” or May as “irrigation time.” In this business, the weather is all at once predictable and full of surprises. That’s farming. This year however, is noticeably different.

It’s no secret that farming is not a job for the faint of heart. From the ever-changing climate to intensive manual labor, taking on farming has to come from a place of passion, drive, and resiliency. Kimmy and Emma of Eternity Farm certainly exhibit all three.

Moving to a new city is never easy, and moving in the middle of a pandemic is an even bigger challenge. When Wenting Chang moved to Seattle two years ago for her job as a Software Engineer, she knew that she would need to find a community outside of her work and focus on a work-life balance.

After growing up eating fruits and vegetables from her family garden, Krissi Pearson learned what food was supposed to taste like, and the importance of eating seasonally. “You can get beautiful strawberries from the grocery store in January, but they’ll taste like nothing,” she says.