FarmFest, our solar powered celebration of music and community was so much fun last year that we have decided to double the fun this year! Join us on the farm July 29th-30th for 11 bands over 2 days. General tickets go on sale next Friday April 1, but as a friend of the farm you can get early bird tickets for the next week HERE. Check out the lineup on our FarmFest page.
We sure do! The hens are happy and going to town! $7 dozen – call ahead for pick-up, 360.338.8654
Did you know that 99% of all of the calories consumed by humans come from the soil? Or that it takes at least 100 years to create one inch of soil through natural processes?
Globally we are losing soil five times faster than its being created, mostly due to soil erosion and development. In the US we are losing over 425,000 acres of soil every year to development.
Here at Urban Futures Farm we take our soil seriously. Annual soil testing, intensive cover cropping and minimal tillage have helped us build and maintain productive soil, teeming with biological life and the nutrients essential for growing the best fruits and vegetables possible.
So whatever you are eating today, take a minute to appreciate the soil that it came from.
February 20-27 has been designated as a national week of awareness and appreciation for Community Supported Agriculture (CSA). Many farms use this week to begin encouraging people to sign up for a CSA share at their farm.
Thanks to our returning customers and amazing community, all of our CSA shares are already SOLD OUT. By the time we wrap up our 2022 season we will have packed 4,348 boxes of fresh, nutritious local food since 2017. That’s a lot of food!
For those of you still looking for a CSA share, the Community Farm Land Trust has put out a guide to help you locate your farmer. https://www.communityfarmlandtrust.org/2022-csa-guide.html
And for those of you who are planning to grow a garden this season don’t forget we will have a wide selection of vegetable and herb starts on sale at the farm beginning in April. More details will be coming out next month.
With all of the uncertainty in the world these days, wouldn’t be nice to know that you can count on eating delicious, safe, sustainable local food this year?
Urban Futures Farm has been providing the Olympia community with fresh vegetables, herbs and fruits since 2015. Members of our Community Supported Agriculture (CSA) program receive 18 weeks of sustainably-grown fresh produce beginning around June 1 st.
With the demand for affordable local food at an all-time high our CSA program is filling up fast.
To learn more, and to reserve your share click HERE.
Well, we made it! 18 weeks of nutrient-dense, delicious produce, as fossil-free as we can possibly make it. Many thanks to our customers, who make the work worthwhile.
Fall in the PNW is a season of turning in and that’s where we will be. The planting beds are turning in with their cover crops, so they won’t lose nutrients during the heavy rains. Come spring, that organic matter will be turned in to enrich the soil, and the cycle begins again.
As for the farmer and his dog? They’ll be resting up, working on another to do list, and planning for next year.
New flavors in your box this week! Roasted delicata is a farm favorite, and so easy! Leftovers are great with an egg on top (but what isn’t, really?). Last weekend, some of our carrots and daikon went into a quick pickle, which then became banh mi with leftover chicken that we took to an outdoor concert. Carrot and daikon seem a classic match, and this salad is one we plan to try.
Check out these sweet little pumpkins! The perfect size, not for carving but eating! If you only associate pumpkins with pie (or latte) you are in for a delicious surprise! Savory pumpkin recipes range from stews to curries, offering a world of flavor. A recent favorite (shout out again to Six Seasons and our customer who recommended it!), is Pumpkin Bolognese, which is a fresh take on a beloved classic.
With both potatoes and leeks in your box, you’ve got the foundation for a great soup! We prefer the rustic version over the pureed, which is a fall favorite. And with Labor Day upon/ behind us, school starting and a crispness in the air, soup is starting to sound good.
It’s happened. The slippers came on this morning; there’s a decided chill in the air. Suddenly fresh, crisp salads don’t sound as appealing as warm, roasted veggies. Yes, roasted. When we were first learning to cook, steaming was all the rage. So healthy! Maybe, but also lacking in flavor (and, quite frankly, joy). Roasting was a revelation, carmelized vegetables an epiphany. Pan or oven roasted, with some olive oil, kosher salt and fresh ground pepper, hard, crunchy vegetables give way to sweet, melting flavor bombs. Works great with beets, potatoes or any other root veggie.
Today’s recipe is for Rosemary Carrots. Hang on to the recipe for next week and beyond when carrots will be in CSA boxes. If you’ve hated cooked carrots growing up, this is especially for you 🙂 Wash 2lbs of carrots (scale up or down), and cut at 1/2″ intervals on the diagonal. Peel or not, as needed. Heat 2 Tbsp oil (says veg, we use olive) until shimmering. Cook carrots until golden brown, stirring occasionally, 10-14 min. Stir in 1/2 cup chicken broth, 1/2 tsp salt and 1/4 tsp pepper (pinch of sugar if you like). Add 1 sprig of rosemary (no need to chop), put on a lid and simmer over medium low, stirring occasionally, 8-12 min. Remove lid, discard rosemary. Cook 1 min. Enjoy ❤
This photo made the social media rounds this week, and it really was a lovely dinner. Salad Nicoise is an annual event on the farm, to welcome new potatoes and green beans, along with quite a few other lovely veggies in your CSA box.
This is a great segue into the joys of eating seasonally, when a salad is elevated to a celebration when all the components are as fresh as they possibly can be. While it’s possible to have salad nicoise in February, it’s also quite unsustainable for the lettuce, green beans, tomatoes and other vegetables that don’t grow here that month to make an appearance on the table. By then, there are other dishes to celebrate! Lettuce makes way for chards and kale, salads become stews and soups. and warm, nourishing comfort foods again take center stage.
Celebrate the season, relish all the freshness and welcome the transition that’s already in the air as we start to don layers to take off the chill.