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.

Wow! Based on last week’s plant sales it seems like rising food prices and the uncertain state of the world have a lot of people thinking about starting or expanding their home gardens.

Our plant sale continues this week, as we roll out over a dozen varieties of tomatoes, hot and sweet peppers and Italian and Thai basil.

Wait you say, isn’t it too early plants these things?

Yes, its too early to plant for most people (unless you have a greenhouse, tunnel, or other covered growing area)  However, it’s not to early to buy them.

Purchasing these starts now has several advantages.  The widest seelction,  The best prices.  And best of all the likelihood of harvesting earlier and longer.

Come see for yourself, and talk with the farmer who grew the plants.  Saturday and Sunday, 9am-2pm.  Cash or checks accepted.

Our annual vegetable and herb plant sale starts tomorrow!

This week we will have lettuce (3 types) and a variety of brassicas (kales, cauliflower, broccoli, collard greens, arrugula,  pac choi, cabbage and Napa cabbage)

$5 /4pck.

Over the coming weeks expects to see basil, cilantro, tomatoes (cherry, slicers and romas), peppers (hots and sweets), Asian eggplant, cucumbers, zuchini, summer squash, winter squash and pie pumkins.

Saturdays and Sundays, 9am-2pm.  Cash or checks accepted.

It’s time to start gardening!  Our annual vegetable and herb plant sale starts next Saturday, April 11 and continues Saturdays and Sundays, 9am-2pm, through April and May.

We offer a wide variety of carefully selected and hand grown vegetable and herb starts, which we will roll out over the next two months based on plant readiness, weather and other factors.

Look for an updated message each week letting you know exactly what will be available that week.

If you have already purchased your weekend pass for FarmFest – good on ya!

If you are still on the fence, we wanted to let you know that you only have 2 more weeks to grab discounted Early Bird tickets. Ticket prices will increase on Monday, April 12th.

Event lineup and tix link HERE.

Looking forward to seeing your smiling face and sharing the positive vibes with you in July.

“I’ll be a better gardener thanks to the wealth of information and practical tips that TJ provided during his six-hour garden workshop.  He shared just the right amount of detail to help people of all experience levels develop and sustain productive, environmentally friendly gardens.” – Bruce B.

Saturday, March 21 and Saturday March 28, 1-4pm at Urban Futures Farm, 928 Wilson St NE, Olympia

Worried about where your food will come from in these challenging times? Always wanted to start a vegetable garden, but don’t know where to begin?  Had a vegetable garden but have not been happy with the results?  Been gardening for a while and want to take it to the next level?  This workshop is for YOU!

Over the course of 2 afternoons, we will explore everything you need to know to grow a successful home garden.  The workshop will be a mix of lecture, discussion and hands-on demonstrations. Topics covered will include:

• Site Selection
• Understanding and improving your soil
• Selecting seeds
• Propagating, transplanting and direct seeding
• Rotations and companion planting
• Selecting the right tools
• Irrigation
• Composting
• Dealing with weeds, pests and disease
• Season extension

The workshop will be led by TJ Johnson.  TJ has been growing his own food for over 35 years, including the last 10 years as the owner of Urban Futures Farm, a regenerative, community-focused farm in the heart of Olympia.

The cost for the workshop is $60.  To register, send an email to urbanagrarian@comcast.net.  Payment will be accepted at the first class, either cash or check.