Summer is for camping! And whether you’re getting out to a lake, hitting the trails or going to a music festival 😉, chances are, you’re going to be eating at some point. And why not bring along food that makes you feel good rather than something processed (as convenient as that might be)! We spend a little time prepping before a getaway so we have minimal prep and cleanup to deal with while we’re having fun.

Our friend Dan clued us in to breakfast burritos which we make ahead of time and freeze. Pull what you need it out to thaw the night before. Come morning, place on a hot skillet to get brown and crunchy.

Lunch and dinner tend to be salads made ahead, the splurge of store-bought fried chicken, and often a pressed sandwich. Salads include potato (no mayo!), broccoli (TJ’s fav from Trisha Yearwood), tabouli to which we add feta and olives, green bean, and pasta salad (so many choices!), or something that features what we have on hand. We pack the salads in quart yoghurt containers and share right out of the container or if we’re feeling fancy, actually put it on a plate.

Have fun camping or festivaling, or wherever this summer takes you!

$15 a pound. Call or text the Farmer at 360.338.8654 for pickup.

“Eat your collards! They’re good for you!” – Someone’s Mom, somewhere.

Shockingly, Mom is right. Collard greens are low in calories (35 calories in half a cup of cooked greens) and rich in folate, calcium, dietary fiber, and vitamins E, A, K, and C. Thanks to their many nutrients, collard greens have been associated with cancer prevention, detox support, anti-inflammatory properties, heart health, and digestive support. And bonus, they are in your boxes this week! For more health details and simple recipe. And a not so healthy but delicious recipe.

Broccoli is bringing it these days in the field. One of the easiest ways to prepare it is pan roasted on the stove top. We’ve test-driven two recipes recently, both delicious. The first Easy Pan Fried Broccoli is a basic method, the second Sauteed Broccoli goes great with rice. 

$15 a pound. Text the Farmer at 360.338.8654

Now that the small trickle of harvest has turned into a fire hose, the topic turns to putting food by. We’ve not yet broken out the canner, but each week some kind of produce goes into the freezer, to become something savory in the long dark months. It may be that you’ve got a side garden, it may be you’ve got more in your box than you can eat right now. Don’t let it moulder – give it a quick spin in a hot oven, let cool and pop in the freezer.

You’ll thank yourself later.

This week you’ll find Thai basil in your boxes. Similar to Italian basil but with a sharper, more pungent flavor. Great for Asian food and especially nice in The Salad. Last week we enjoyed these Thai basil noodles, substituting chicken for tofu and Tatsoi for Pac Choi. Tonight we’re having Thai basil fried rice, which for us is great comfort food, full of veggie goodness (easy also to sub out ingredients for what’s on hand). Enjoy 🌱

Kale’s hitting boxes this week!! That’s a great thing, because kale is super healthy and so versatile. If you’re going for five fruits and veggies a day, kale is an easy addition to get you there, from adding fresh smoothies to sauteing for scrambled eggs, adding to burritos, etc.

We always share our favorite recipe for Massaged Kale Salad, which vibes like a Caesar salad and has made many a kale convert. For dinner tonight though, we’re having these house-favorite Oven Baked Meatballs with kale and radishes (subbing turnips). A few more ingredients than our typical recipe shares, but so well worth it! Enjoy!

The recent heavy rains were deep nourishment for food crops in the ground. It’s just not the same as irrigation and everything grew by leaps and bounds! Sweet peas jumped a foot, and you’ll see them in boxes this week. Easy to eat raw, they might not make it home. But if they do, the mint in your box will contribute to a classic spring saute – as simple or as complex as you want. And if all the sweet peas disappear, you’ve got some mint sprigs to place in a glass of water on your counter for fragrant garnishes or a mint simple syrup for refreshing beverages.

First pick up day of the first pick up week of the season 🌱 The Farmer really enjoys presenting the boxes in person. It’s a great time to check in with customers – our investors – about the farm. And Loki loves loudly announcing visitors, tail wagging the whole time!

Both Tatsoi and Pac Choi are in your boxes this week – you’ll know Pac Choi by the bulb at the base. Last year we introduced 10 Minute Pac Choi, which really is a delicious, easy side. Just yesterday we tried this Tatsoi Salad, which turned out great even without the cucumber (not in season 😉) and substituting flax seed for hemp hearts.

Enjoy your first boxes, and we’ll see you next week!