Beyond kale and squash.....With fall slipping away into winter and fruit and vegetable-growing seasons coming to a close Farmers’ Markets mean more than simple sustenance. In these economically-challenging, cocooning, reality-seeking days, Farmer’s Markets also mean great gourmet and gifts!

 

There is a bevy of handmade soaps, bath and beauty products, beeswax candles, breads, cheeses, meats (cured and cuts) pastries all locally produced with love and care. Northwest chefs continue to provide cooking demonstrations, like Peter Birk (Ray’s Boathouse, Seattle) showing gnocchi making.

 

Strolling about Ballard Farmers’ Market they eyes widen. Of course! Oysters from Taylor Shellfish. Now is the sweetest time for our famous bivalves. Then there is Autumn Martin (Theo Chocolate, Seattle) with a presentation of “Hot Cakes” little molten wonders contained in little individual canning jars that you can order to eat on spot or take home the “raw” cakes to bake-off at home. An upscale “take-and-bake” cake sure to wow the next gathering.

 

In Portland until December 20 there are handmade mittens from Sudan Lamb. Freshly pressed cider and wreaths, swags and holly boughs for decorating add an indulgent and festive note while French Prairie Perennials cuts Christmas trees in the morning for sale that day.