Continue reading →

The season is changing, and so we’ve come to the end of the beans and cucumbers. Come savor the final harvest of those summer stars, along with fresh sweet corn, juicy red tomatoes, sweet and hot peppers, three types of potatoes, and crunchy carrots as featured recently in Thurston Talk!

The cabbage has arrived! $2 a pound for all your culinary needs. Ever tried making your own sauerkraut? It’s very easy to do, tasty and so good for you! The recipe is for a small amount, just to get started. Give it a whirl! If cabbage isn’t your thing, we still have all the other goodness of late summer produce!

This is peak season in the garden, and we are in one of those moments where supply is exceeding demand. So this morning 165 lbs of produce went to the Thurston County Food Bank. We are grateful our bountiful harvest will go to people who need it.

As seasons change, produce comes and goes. That is the case now with green beans. Still planning to make dilly beans? Leather Britches? Freezing a bunch? The opportunity for beans in bulk is winding down.  $2lb if you pick up 3lbs or more. Or if beans aren’t your thing, check out our tomatoes, potatoes, zucchini, cucs and all the rest!

Have I mentioned that the Farmer LOVES tomatoes? Not only does he love to eat them, he’s spent years finding varieties to grow that have really great flavor! We’ve got cherries, paste and slicers all ready for eating fresh, drying or canning (be sure to add lemon juce!). His favorite tomato treat is Salsa Cruda. Mine is Pasta Puttanesca. Our neighbor picks up a few juicy ones for the most amazing BLTs. What’s yours?

How about that! We came home to sweet corn! And tomatoes all over! A quick google check came up with a salad that uses both – not tried personally, but looks delish! This is also the time to put up tomatoes – freezing or canning, saucing, salsa-ing or drying, now is the time to capture all that goodness for the dark months to come.

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 🙂