$15 a pound. Contact the Farmer for pickup at 360.338.8654 or urbanagrarian@comcast.net

This property came with two mature walnut trees. Legend has it there was a traveling tree salesman who was responsible for the smattering of walnut trees in our neighborhood.  The first had been planted in an old wheel and tire. We realized the tree was being strangled and while able to release the tree, it was already weakened and died a few years later. The second is a stunner, and its impressive canopy greets all who visit the farm.

Our first year must have been a bumper crop of nuts or a poor showing of squirrels. In our decade + on the farm, we’ve not repeated that harvest. We might not get the mature nuts, but every year we gather some green nuts to infuse with vodka for an Italian liqueur called Nocino.

A search will turn up quite a few recipes for Nocino – this one is closest to a version I snipped from a magazine long ago. My only addition has been to replace 1/2 the water from the simple syrup with coffee (yum!).

Most recipes call for 30 green nuts. Contact the Farmer at 360.338.8654 to pick up 30 nuts for $10 for your Nocino project.

$15 a pound. Contact the Farmer for pickup at 360.338.8654 or urbanagrarian@comcast.net

2nd try – links working 🤞

Hooray for zucchini! This mild vegetable is a summer staple, often associated with sweet bread, but capable of so much more!

Salad! We enjoyed this version last night with a Father’s Day BBQ (photo below).

Pasta! Lots of celebrity chefs offer zucchini pasta recipes – this one we’ll be trying as it does not need 4 hours to cook or a quart of cooking oil for frying.

Stuffed! Good for larger zukes, and this recipe offers variations.

Soup! Move over, gazpacho!

Fritters! Lots of choices, just partial to The Kitchn’s recipes.

Summer means fresh basil, and an amazing deconstructed pesto that’s a family favorite: finely chop 4-5 cloves of garlic and simmer gently in a good glug of olive oil (several tablespoons) on very low heat in a pan big enough to hold the pasta. Don’t brown the garlic, just infuse the oil with garlicky goodness. Add some pepper flakes if you’re feeling spicey! When the pasta is done, drain and toss in with the olive oil, parmesan and a generous handful or two of chopped basil. Salt, pepper, nuts if you like, and a side salad. Dinner is done!

A lesser know veggie to Western palates, Tatsoi is an Asian variety of Brassica rapa grown for greens. Also called tat choy, it is closely related to the more familiar bok choy.

Tatsoi is often used in stir fries or salads. This keeper salad we tried the other night blanches the Tatsoi, then plunges it in an ice bath before saucing with a sesame-ginger dressing and chilling for an hour. We didn’t have an hour to wait, but even the time we had offered a crisp take on wilted greens. I substituted chili crisp for sriracha and would do it again!

And bonus! Because it’s purple, your Tatsoi this week boasts anthocyanins that guard against oxidative stress, reduces inflamation and protects against chronic diseases.

Enjoy!

Months of planning, planting, watering and weeding go into this moment – first CSA boxes go out this week!

As seasonal eaters, we lean into soups and stews, braising and roasting to get us through the winter. Come spring, we are craving something fresh. 

So a seasonal milestone for us is The Salad, which returning CSA customers are familiar with, but since over 1/2 of you are new, bears repeating.

First boxes have a great assortment of greens, perfect for diving in! We make this at least once a week; it changes based on what’s in season, and never gets old.

The Salad

Dressing (serves 2-3):

1/4 cup peanut oil
2 tsp dark sesame oil
2 Tbsp soy sauce
1 Tbsp mirin
2 Tbsp lime juice

Gather a bunch of salad greens: lettuces, spinach, mustard, Tatsoi, Pac Choi, turnip and radish greens (when in season), etc.

Tear a healthy amount and toss with a few Tbsps of the dressing.

Make a base of dressed greens on your plate.

Top with a handful of cooked soba noodles.

Layer chopped radish, turnip, snap peas, asparagus, or crunchy goodness of your choice.

Garnish with cooked chicken, pork, steak, fish, egg or vegan protein (leftovers from weekend grilling!).

Dust with a healthy amount of chopped herbs: green onions, chives, basil, mint, cilantro, etc. Chopped nuts or seeds are welcome. Chive or borage flowers a decorative plus.

Spoon more dressing on top. Take a picture.

Enjoy!

Saturday, May 16, 9am-2pm. Cash or check accepted.

Stop by for peppers, asian eggplant, summet/winter squash, cucumbers, onions and leeks.

After Saturday, call or text 360.338.8654 to pick up starts by appointment.

Our annual veggie starts sale continues this weekend and next.

Stop by Saturday and Sunday 9am-2pm for the last chance at our stellar selection of tomatoes chosen for taste and success in the PNW.

While you’re here, check out our array of peppers, onions, summer and winter squash, eggplant and cucumbers. Get your gardening questions answered!

928 Wilson St. NE. Cash or check accepted.

Our plant sale continues this week, with tomatoes, hot and sweet peppers and Italian and Thai basil. Stop by before they’re gone!

Come check out our plants, and get recommendations and planting tips from the farmer who grew ’em Saturday and Sunday, 9am-2pm.  Cash or checks accepted.