Farm Stand tomorrow! Monday 5-7pm, and then not again until August 12! Thanks again to our awesome interns for keeping an eye on things during our quick getaway! Hope to see you tomorrow to stock up on yummy veggies for the week!

Now is the time to make Dilly beans! And we’ve got a screaming deal to help you fill your pantry! $3lb, down to $2lb for any amount over 3 pounds! If canning is not your thing, google refrigerator dilly beans or, try our tip for freezing: wash/cut your beans, toss with olive oil (or whatever you have), and throw them on a cookie sheet (single layer) for 5 minutes at 500 degrees. Let cool, bag up and freeze! Still crunchy even in the dead of winter! Also please note we will have Farm Stand this Saturday, next Monday, and then a break until Wednesday, Aug. 12.  Many thanks to our awesome interns for watching the farm during our getaway!

Tomatoes are the jewels of the garden. Sometimes a trick in the Pacific NW, and such a treasure when there is success! We preserve a lot for the winter and also stuff ourselves silly while they are prime. There is not a hothouse tomato that can compete with the real – juicy – thing! Other than straight from the garden with a pinch of salt, one of our favorite summer treats is Caprese, or tomatoes, basil, mozzarella, oil, salt and pepper on slices of baguette.  The recipe calls for putting them in the oven, but we can never wait that long 🙂

We are bursting with tasty summer produce at the Farm Stand! Tomatoes, greens, cucumbers, squash and one of the stars of summer, fresh beans! We have both green and purple! Purple? So what! In a word: Anthocyanins! Turns out, purple foods like berries and eggplant – and purple beans – are super healthy for you! Enjoy them as you would green beans, or try this yummy-looking fritter recipe! And if purple beans seem too odd, you should know that once cooked, they do mostly turn green!

Folks have asked, and now it’s time! Green beans for everyone! What’s your favorite way to eat ’em? And since y’all know what beans look like, today’s pic is of the most beautiful sunflower we have to date: Greenburst! $3 a bunch! Food for the soul!

So proud that our extra cukes went to feed kids through the summer lunch program at the Thurston County Food Bank! Such a bumper crop this year!

The word of the day is tomatillo! These little green gems grow like lanterns in their own husks and are a staple in Mexican dishes. Like Chile Verde? Chances are you like tomatillos! We usually make ours into salsa, but here’s a range of recipes to try! The egg dish looks especially good to me! Tomatillos and more, Saturday at your neighborhood Farm Stand, 9am-noon.

Got to get to Lakefair to cheer on our son at the Battle of the Bands! So stop by early on Wednesday, 4-6pm, for farm fresh veggies including – NEW – cabbage! Make sure to check out our beaaaauuuutiful new sign frame, designed and built by our good friend Curtis! We feel very official now 🙂

Wow, what a change! From AZ temps to more recognizable PNW! It’s summer still though, and we’ll have our first sunflowers at the Farm Stand to prove it! Also, peppers, cucs, zucs, carrots, basil and other fixings for the perfect pasta salad. I have a dog-eared paper copy of this recipe – so versatile for whatever you have on hand!