Pike Place Market

Angelica Hayton’s family has been farming on Fir Island in the Skagit Valley since 1876, meaning that Angelica represents the fifth generation to live and work on the family farm. Despite many years of berry-growing experience, Hayton Farms continues to make exciting progress and changes. In fact, the farm’s berries became Certified Organic by the WSDA in 2010. Currently the farm has 200 acres of organic berries, and 30 acres of berries that are Certified Transitional by the WSDA. Their raspberries, blueberries, and blackberries are organic, while the strawberries are transitional; by next year, they will also have some certified organic strawberries. They also have several fall varieties of berries that will allow them to continue producing well into October.

Hayton Farms can be found at Pike Place Market on Wednesday, Friday, Saturday, and Sunday. The family loves supplying chefs and restaurants with their berries, and is happy to discuss potential delivery options with chefs and restaurants.

To stay up to date on what Hayton Farms has available, check out their website, visit their Facebook page, or e-mail Angelica Hayton directly with any questions.

Terra Fleurs Gourmet Mushrooms

James Nowak
550 12th Ave.
Seattle, WA 98122
206-329-3914
www.terra-fleurs.com

Wild Foraged, Fresh Cultured, and Dried Mushrooms

After a career in the US Navy as a assistant Nuclear Engineer on submarines, James Nowak began learning to cultivate mushrooms after attending a seminar with mycologist Paul Stamets and started Terra Fleurs soon after. He cultures Shitake, Lion’s Mane, Pioppino, King Oyster, Blue Oyster, and Wood Ear mushrooms on Capital Hill and sells these year round. James also hunts many types of mushrooms including Chanterelles, Porcinis, Hedgehogs, and Morels and can provide these fresh seasonally or dried. You can find Terra Fleurs at Pike Place in the summer.

For a list of what mushrooms are available, please email James at studio@james-nowak.com or check out his website. He also sells mushroom soup mixes, medicinal mushroom tea, and mushroom grow kits. He welcomes your call to talk about how he can supply mushrooms to your restaurant.

Maltby Produce Markets

John and Marijke Postema
Snohomish, WA
206-930-0000
liesa@flowerworldusa.com

Vegetables, Herbs, Apples, Pears, Eggs, Dried Herbs, Wine, Hard and Sweet Cider
In the Market (on Pike Place) Friday, Saturday, and Sunday in late fall, winter, and spring. Also on the street on Wednesdays in the summer and late fall

The Postema’s are lifelong farmers. They began farming in the US in 1964 after emigrating from Holland. They started selling at Pike Place in late 2009 and have already developed a loyal following at the Market. They offer the most consistent presence of fresh produce at the Market and are our only fresh local produce in the winter and early spring. In four 10x10 tents, they display an enormous variety of fresh vegetables year round. They have a supply of  winter greens, root vegetables, fresh herbs, and lettuce in the winter when most local farms are dormant. They also have cage-free, free-range eggs with delicious dark orange yolks. 85% of their crops are grown without the use of pesticides.

You can get a weekly list of what is available from their farm by contacting their daughter Liesa at the email and phone number above. They deliver to the Seattle area and pick up is available at their stand at the Market. The Postemas encourage chefs to visit their farm to see where the products used in their kitchens are being grown.

Blue Rose Dairy

Rhonda and David Rider - Winlock, WA
rhonda@bluerosedairy.com
www.bluerosedairy.com

Artisan goat cheese (feta and chevre, both plain and flavored)
In the Market every Friday

David and Rhonda Rider never set out to be cheese makers. Up until 20 years ago, when they first purchased a goat to help with the maintenance of their land, they never dreamed of owning one--let alone an entire herd. Today, they have over 100 animals on 13 acres in Southern Washington.

The Rider’s foray into cheese making started with that one goat and its milk--which nobody in the family wanted to drink (a surprise given they have nine children). Rather than let the milk go to waste, David and Rhonda decided to try and turn it into cheese. Nine years later, Blue Rose Dairy makes multiple varieties of hard and soft artisan cheese including Feta and Chevre. For 2011, they will be making soft cheese only.

Sold at Pike Place Market every Friday, cheese from Blue Rose Dairy is on the menu at numerous area restaurants. They welcome new restaurant orders and would be happy to work with you.

Happy Mountain Miniature Cattle Farm

Richard and Michael Gradwohl - Covington, WA
(253) 631-1911
info@minicattle.com
www.happymountainfarm.com

100% grass fed ground beef, steaks and jerky
In the Market every Thursday, Friday and Saturday

Happy Mountain Miniature Cattle Farm/Gradwohl’s Grass Fed Beef was established in 1966 by Professor Richard Gradwohl and is run today with the help of his son Michael. Of the 26 breeds of miniature cattle in the world, 18 have been developed by Professor Gradwohl at his Covington farm. Many of these breeds have been dispersed throughout the world, with five of the breeds intended solely for the beef market.

All Happy Mountain Miniature Cattle have been fed grass only -- that means they've eaten no corn, no grain of any kind, no hormones, no pesticides, and no antibiotics. They are 100% pasture raised and range free. In the winter, the cows are fed the same grass hay which was bailed the previous summer. Grass fed cattle are known for their healthy high concentrations of Omega 2 and 3 fatty acids as well as vitamins A, D and C. All Gradwohl Beef products are processed, cut and wrapped at an approved USDA slaughter facility and each cut of meat comes with a USDA mark of approval. Happy Mountain welcomes restaurant orders and would be happy to work with you.

Crying Rock Farms

Joel and Teresa Blais - Orting, WA
253-302-1672
cryingrockfarm@gmail.com

Organic pork, poultry, rabbit, duck
In the Market every Saturday

Crying Rock Farms is owned and operated by Joel and Teresa Blais. Prior to farming, Joel worked at Microsoft and Teresa was a stay at home mom. Joel says that he grew tired of coming home from work every day and not being able to explain to his children what he had done all day. He wanted to do something his children could understand and be involved in. Joel and Teresa decided to look into farming and began leasing (to own) land from the PCC Land Trust about a year ago. They are very committed to managing a sustainable organic farm.

Crying Rock Farms currently offers pork products such as ground county breakfast sausage, pork bratwursts and polish sausages, as well as duck, chicken (both ground and fryer) and rabbit. Joel hopes to expand his business by offering specialty products not found anywhere else. An example of this was a specially prepared duck that he had available during the Chinese Lunar New Year that could not be found anywhere else.  

They welcome restaurant orders and would be happy to work with you.