IN THE SUMMER SHARES THIS WEEK:
- Lettuce
- Fava Beans
- Bunched Greens (Kale, Chard & More)
- Carrots
- Apricots & Cherries
- Garlic Scapes and/or Scallions (Large Shares)
EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
Sage, Thyme, Rosemary, Mint, Lovage & Calendula
HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand
HARE-RAISED PRODUCE:
- Salad Mix
- Snap Peas
- Fava Beans
- Shallots
- Escarole
- Chard
- Rapini
- Kale
- Lettuce
- Frisee
- Herbs
- Eggs
FROM BEYOND THE FARM:
- WA Organic Rainier & Chelan Cherries, Apricots, Pink Lady Apples
- NW Organic Carrots, Kohlrabi, Beets, New Potatoes, Cucumbers, Zucchini & Onions.
- Organic Fruit: Mini Watermelons, Gold Nugget Mandarins, Valencia Oranges, Red Grapefruit, Seedless Grapes, Mangos, Bananas, Limes, & Lemons.
- Olykraut -Spring Nettle Kraut is here!
- Essential Baking Co. Artisan Breads delivered Tuesday
- Fair Trade Organic Coffee from Valhalla Coffee Co. (Tacoma) and Grounds for Change (Bainbridge Is)
- Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
- Jody's Honey!
SEASONAL RECIPES & TIPS
FAVA BEANS: HOW TO COOK, SOAK, PEEL & FREEZE - TORI AVEY
HOW TO WASH LETTUCE-BON APPETIT
45 SWEET & SAVORY CHERRY RECIPES- EPICURIOUS
WHAT ARE SCAPES AND HOW DO I COOK THEM? - EATING RICHLY
GRILLED FAVA BEANS
101 Cookbooks
- 1 pound of fresh fava beans, still in their pods
- a couple glugs of olive oil
- a few pinches of salt
- optional: crushed red pepper flakes, lemon zest, and or chopped fresh herbs.
CONTINUE TO RECIPE
WARM FAVA BEAN & ESCAROLE SALAD (SCAFATA)
Eating Well
- 2 tablespoons extra-virgin olive oil
- 1 small onion, halved and sliced
- 2 cloves garlic, minced
- 1/8 teaspoon crushed red pepper, or to taste
- 4 cups coarsely chopped escarole
- 1 cup shelled fresh fava beans
- 1 cup peas, fresh or frozen (thawed)
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 cup packed chopped fresh basil and/or mint
CONTINUE TO RECIPE
FAVA, FARRO, PECORINO & SALAMI SALAD
Joshua McFadden
- 2 1/2 pounds fava beans in their pods
- 2 cups farro, cooked & cooled
- 1/4 pound salami, cut into 1/4-in.-thick slices and then into 1/4-in. dice
- 4 ounces pecorino fresco cheese*, cut into 1/4-in.-thick slices and then into 1/4-in. dice
- 1/2 bunch scallions, trimmed (including 1/2 in. off the green tops), thinly sliced on an angle, soaked in ice water for 20 minutes, and drained well
- Red wine vinegar
- 1/4 teaspoon dried chile flakes
- Kosher salt and freshly ground black pepper
- 1/2 cup loosely packed flat-leaf parsley leaves
- 1/4 cup loosely packed mint leaves
- Extra-virgin olive oil
CONTINUE TO RECIPE
POACHED APRICOTS WITH VANILLA & CARDAMOM
The Kitchn
1/4 cup honey
1/2 vanilla bean, split and scraped
6 cardamom pods, lightly crushed
1 cup water
4 apricots, halved lengthwise and pitted
Greek-style yogurt
Coarsely chopped pistachios
CONTINUE TO RECIPE
KALE, APRICOT & QUINOA SALAD
Floating Kitchen
- 1 cup quinoa
- 1 3/4 cups water
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons apricot preserves
- 1 tablespoon course-grain Dijon mustard
- 2 garlic cloves, minced
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 4 cups kale, washed and thinly sliced
- 6 fresh apricots, pitted and quartered
- 1/4 cup thinly sliced red onion
- 1/3 cup almonds
CONTINUE TO RECIPE
BREAKFAST APRICOT CRISP
Smitten Kitchen
- 1 pound apricots
- 3 tablespoons sugar
- 1 tablespoon flour
- Grated fresh nutmeg, a pinch
- 1/2 stick (4 tablespoons, 2 ounces) butter, melted
- 6 tablespoons turbinado or regular sugar (turbinado, also sold as Sugar in the Raw, gives an excellent crunch)
- 1/2 cup oats
- 1/2 cup all-purpose flour (or a mixture of whole wheat and all-purpose flour)
- Pinch of salt
- 2 tablespoons sliced almonds
CONTINUE TO RECIPE
INDEPENDENCE DAY CSA PICKUP CHANGES
On Wednesday, July 4th, 2018 our farmstand will be open for self service CSA pickup ONLY beginning at 10am and 2pm (closing early). The store will NOT be staffed or stocked for shopping on the 4th, but the share tables and refrigerators will be set up for pickups as usual.
For our Browns Point members, North 47 Brewing Company will be closing up early at 6pm on Wednesday.
If you typically pick up on Wednesday and would like to still do some extra shopping with us that week, we encourage you to come on Tuesday between 12-7 or let us know if you'd prefer to shift your pickup to the Friday/Saturday roster over the holiday week--same goes for you travellers out there:) Thank You and have a wonderful holiday!
PRE-ORDER PASTURED POULTRY
FROM OUR NEIGHBORS AT INCH ACRES:
Our awesome friends Heather and John at Inch Acres are taking orders for pasture-raised Chickens and Turkeys. Please contact them directly if you're interested in ordering for pickup at their farm (right around the corner from us): inchacres@hotmail.com
Everything you need to know about their chickens and turkeys:
Chickens are $6/lb with a $10 deposit and turkeys are $9/lb with a $50 deposit.
Broiler/fryer chickens are young, tender birds that can be cooked in a variety of ways including grilled, roasted and fried. The terms "broiler" and "fryer" refer to the bird's weight, not how to prepare it. Our chickens' average weight is 4 pounds and our target weight for turkeys is 14 pounds. All of our birds are fed certified organic soy-free grain and live on pasture grass. John moves them every single day so they get fresh clean grass to graze and scratch. You must pick up all birds at the farm. We cannot deliver any poultry. All birds will be fresh, cleaned, whole and bagged.
Poultry Pick Up Saturdays:
(Friday and Sunday pick up is by request only)
July 14 - chicken (available) and turkey (one available!!)
August 11 - chicken (available)
September 15 - chicken (available)
October 13 - chicken SOLD OUT
November 17 - turkey (available)
