Sako Gordon should be a certified Washington State treasure.
In their quaint yet mighty kitchen, they made the most fragrant strawberry jam with a symphony of movements learned by decades of muscle memory. Their mother, Ayako Gordon, started 'Ayako & Family Jam' in July 2010 armed with copper pots and family recipes. It all began with plums and apricots from 'Mair Farm-Taki,' a Japanese owned and operated 36-acre regenerative farm in Yakima, Washington. Sako and her mother first met farmer, Katsumi Taki, at the University District Farmers Market in 2008 - Japanese nostalgia and produce created a quick and robust friendship.
“As an ex-biologist and agriculturalist, Taki is dedicated to growing both unique and memory-rich produce, such as the Water Balloon Plum, named after its plumpness, and the Italian Plum, which grows in the backyards of Pacific Northwest city dwellers. Each year, Taki introduces new plum varieties to the farm through cuttings of wild plums in his region grafted with those on the farm.” -SG
For over a decade, Sako, alongside farmer Taki, cultivated 12 varieties of fruit that are exclusively grown at Mair Farm-Taki. These unique stone fruits are featured in the proprietary collection of Ayako & Family Jam.
After her mother's passing in 2019, Sako has continued the legacy of small, thoughtful growth. They're pleased to offer two new varieties of fruit to their jams- strawberry and raspberry. They also work closely with Karen Selvar of 'Suyematsu Farms' on Bainbridge Island, a farm that dates back to the 1930's also founded with Japanese roots. This was a deeply reflective decision for Sako. By partnering with Suyematsu Farms, they continue their mother's shared vision and deep commitment to celebrating marginalized identities with food as the medium.
The core of what Sako wants to accomplish has never changed - to connect you to the pure seasonal flavors of ripe heritage fruit and the farmers that grow them.
“With each spoonful of jam, there is recalled, like a memory, a certain time of year, the gentle care of each hand that picks the fruit. We preserve this story, the one of the farmer and his harvest, and in turn share with you so that if it should land on your own kitchen table, it may evoke the fondness of your own food-making memories.”
For Ayako & Family, their jam is complete when paired with the unmistakable counterpart of Shokupan bread. Sako began making their signature Shokupan in 2017. “The recipe is reflective of its origins, while introducing whole, farm-focused ingredients such as Smalls Family Farm Bread flour, an eighth-generation mill in Walla Walla, Washington.” It has since developed a cult following with its customers, along with features in The Seattle Times and Bon Appétit magazine. Bread can only be purchased fresh at the farmers’ market in a loaf or offered sliced and griddled with butter and jam. It's best enjoyed piping hot, right next to their booth with the cutest little blue and orange tables and chairs.
You can find Ayako & Family Jam year-round at the University District farmers market on Saturdays, 9 am - 2 pm, or at the Ballard farmers market on Sundays, 9 am - 2 pm (two of Seattle's largest, year-round markets). Products are seasonally sold on their website and in select independent retailers across the United States.
July is the most abundant time of the year for strawberries, plums, and raspberries. Make sure to plan a visit soon to enjoy these ripe, in-season flavors while you can.
Visit Ayako & Family
U-District Farmer's Market
5031 University Way NE
Saturdays, 9 - 2 pm
Ballard Farmer's Market
5345 Ballard Ave NW
Sundays, 9 - 2 pm
ayakoandfamily.com/
alessandragordon.com
Photography by Conner Spangrud
View Sillage styles featured on Sako here.