Plant Sale Starts This Weekend

IMG_4543Locally grown veggie starts: Saturday and Sunday, 9am-3pm. Urban Futures Farm, 928 Wilson St NE. Cash or check, please.

6-packs | $4 Salad greens mix, Lettuce, Spinach, Kale, Broccoli, Bok choy, Napa cabbage, Cabbage, Cauliflower, Swiss chard and Collard greens.

4″ pots | $4Hot peppers, Sweet peppers and Eggplant.

And in gallons, our farm specialty | $714 (fourteen!) varieties of tomatoes.



Plant Sale Starts NEXT Week

Have you noticed how wet and chilly it’s been? Well, the baby plants have noticed, and are taking their sweet time growing because of it.  So we’ve bumped veggie start sales to next week, April 21 (Earth Day weekend!) – Saturdays and Sundays, 9am-3pm.

Here’s what we’ll have in 6-packs next week: Salad greens mix, Lettuce, Spinach, Kale, Broccoli, Bok choy, Napa cabbage, Cabbage, Cauliflower, Swiss chard and Collard greens. In 4″ pots: Hot peppers, Sweet peppers and Eggplant. And in gallons, our farm specialty: 14 (fourteen!) varieties of tomatoes.

Come May, we’ll offer Basil, Cilantro, Zucchini, Summer & Winter Squash and Cucumbers.

See you soon!

Sweet Treat

If at all possible, I try to avoid investing in a product that can only do one thing. Hence, I have no ice cream maker. I do however, have a Vitamix, and while this is not a product placement ad, the following recipe needs a blender with a bit of power because – and here’s the cool revelation – you can use your powerful blender to make ice cream!

Or ice milk, or buttermilk ice – we haven’t really come up with a name for it. But it takes only three ingredients: 3 cups frozen fruit, 1 cup buttermilk, and 1/3 cup sugar. The original recipe called for peaches, which sounds divine. But we don’t have a lot of peaches in the PNW. What I do have in my freezer are lots and lots of berries. So I substituted strawberries. Yum! The buttermilk makes for a great mouth-feel, and the fresh strawberry flavor just leaps out. And so simple! Blend it up, scrape into a container (my pyrex bread pan lends a gelato look, no?), and freeze for a couple of hours. The nice thing about this recipe is that you can refreeze what you don’t consume right away and the texture doesn’t suffer. Other similar recipes I’ve tried have ended up a block of ice once fully frozen.

This time, I added some fresh thyme from the garden – just because, you know, why not be creative?  A great resource is Erica Strauss’s blog NW Edible Life, and even though we don’t make much jam, I find her jam flavor chart to be super-helpful for a myriad of other things, from baking to popsicles.




Grow Yer Own!

Now that our CSA shares are sold out for the season, we have turned our attention to growing thousands of baby plant starts from seed – much more than we can use on our own farm. So, for the second year we are kicking off veggie & herb plant sales for our neighbors city-wide who prefer to grow their own. Over 2 decades of growing food on the eastside has refined our understanding of what thrives in our climate, and most importantly, what tastes good!

Plant start sales will begin April 14: Saturdays and Sundays 9am-3pm until we sell out!  If you happen to catch the farmer (not so much the farmer’s wife), you’ll also get free advise on the topic of growing a garden and specifics on each plant variety.

See you on the farm!

Good Morning!

A while ago, I found this cool trick for single serve breakfast strata in the microwave! It’s been a go-to strategy ever since – and a really good way to sneak in veggies and use your day old bread at the same time!

Start with small chunks of bread to cover the bottom of your coffee cup. In the middle, layer your additions. Today it’s (raw) kale and cheddar, sometimes it’s a little ham or goat cheese – whatever is handy. Add a little more bread, and your additions to get it to the top of the cup. Whisk one egg, season how you like, and pour over the top. Microwave for 1 minute, 30 seconds.  Voila! For more veggie punch, I added some pickled carrot as a garnish. Enjoy!

IMPORTANT Thurston Conservation District VOTE

The Thurston Conservation District (TCD) provides equipment, services and technical support that are essential to the success of our farm.  Unfortunately, over the past year TCD’s board has been taken over by an extreme faction who has decimated the agency’s budget and undermined the qualified staff who work in the agency, as detailed yesterday in The Olympian.

Fortunately,  we have a chance to turn things around – if we act SOON.  Paul Pickett, a long-time environmentalist and former chair of the Thurston Public Utility District is running for a position on the board.

There are only two ways to vote in this election:

  • If you have not already done so, please request an absentee ballot from the Thurston County Auditors office (360-786-5406) by 4:30pm today
  • Or vote in person this Saturday between 10am and 3pm at the TCD offices, 2918 Ferguson St SW.

Please help us save the TCD by ensuring a return to mature, experienced leadership.

Delicious Delicata

Did you know that you can eat the skin of delicata squash? Absolutely! Delicata is one our favorite easy go-to sides. And roasted delicata is positively addictive! Wash your (organic) delicata, and cut the ends. Standing the squash up on one of the cut ends, cut lengthwise down the middle. Scoop out and compost the seeds, and slice each half crosswise, as thin as possible. Toss slices with olive oil, and lay out on a cookie sheet.  Roast at 400, checking every 5 minutes until just toasty (carmelized). Season to taste with salt and pepper. We served ours with spiced red cabbage and pastured pork chops from our friends at Colvin Ranch.

2018 CSA shares still available – reserve yours now!

Spring greens, summer tomatoes and pumpkins for fall means our work starts now! This weekend we started seeds in the greenhouse, continued pruning fruit trees and pulled the overwintered weeds!

Why not let us be your farmer? We’re right in the neighborhood! Sign up now for 18 weeks of veggies, fruit and flowers direct from our farm to your table. Learn more or sign up HERE.

With so much uncertainty in the world, isn’t it comforting to know where you food comes from?