This list is not complete, since I have to post this before the crew harvests.

We have restaurant amounts of some of our items, such as spinach.

Here's a short list:
Spinach.  We have the most wonderful spinach. The leaves are soft and tender. 

Garlic greens. Only the greens. Enjoy the full-bodied flavor of garlic long before the bulbs are ready. Chop these into your main dishes, such as meat or spaghetti, or cook with your vegetables, such as our spinach, beet greens, chard, and kale. If you are a devoted garlic lover, chop them into your salad.  These are the leaves not the scapes.

Green chard. This year's harvest (those high tunnels work) has that deep dusky flavor that you have been missing all winter. Chop a few leaves of garlic on it and you need nothing more.
Carrot tops. Ready for your soup pot or as a garnish on your salad.

Eggs: Duck eggs and maybe some pullet eggs. These birds are free range, they eat whatever they like plus certified organic feed.

Nettle leaves. Nettles are credited with having natural healing properties. Live and Feel gives a wealth of information. We have done the wilding (wild picking) for you on our certified organic farm. Plus,the tea is simply a refreshing. For a cup of tea, use 1 Tbsp of dried leaves to 1 cup of boiling water. Steep for 3 to 5 minutes. Of course you can add sweetener or lemon. For an infusion, crush 3 Tbsp (60 grams) of nettles (leaves and stem) in 2 1/2 cups of water and boil for 5 minutes. Let it set for at least 10 minutes. Our nettles include the stem.

Plant starts. Straight from our greenhouse. They are hardened off and ready to plant if you are not waking up to frost. If it is still frosty at your house, put them inside over night.
As I wrote before, there will be more, but I don't know what at this moment.

Thank you, We appreciate your continued support.

We have confirmed our pick up location for Port Orchard. It is on Thursday, from 5:30 p.m. to 6:45 p.m.It starts Thursday June 9 through October 20, 2011.

This year the pickup will be at 

The garden produces more every day. It is amazing how much great food is coming out of our garden. Those high tunnels work well, and so did the row cover. 

When you are here, grab some garlic greens. They possess a strong garlic taste, so don't eat them raw unless you pop garlic cloves into your mouth. I made that mistake last night. We had some of our own garlic volunteer this year, but of course in a place that we can't let it have. The garlic greens are a great find, and now we have to figure out how to have them in the future. 

See the list to the right for what will be in the store. As you know, we usually have more vegetables than we say, but we also run out. Do come and enjoy the bounty of your kitchen garden that we grow for you.

We just received word from Dungeness Valley Creamer that there is no cream this week. Oh My. We will order your cream for next week.

At the second Saturday of the Poulsbo Farmer's Market will find us there with more delicious veggies and duck eggs. We may have goose eggs and pullet eggs, too. The list to the right shows what we plan to have at the market.

Salad Bowls are on sale at 10% off.

Our starts and salad bowls attracted lots of positive attention. You will find them here at the Farm Store.

The Crew are planting potatoes. Monday they started on Banana Fingerlings. They are a mid-season variety and will be ready in about 80 to 100 days. For Tuesday, they should be planting Purple Majesty. This is an intensely purple potato. It is an early season variety, and should be ready in 60 to 90 days.

We are behind in planting because the rain has left the soil in our fields the consistency of a wet sponge

Saturday, while preparing beds and laying row cover, the John Deere tractor dropped into a hole.  No one was hurt, although there are some very sore muscles.  While managing not to drop any other tractors into the mud pit, five hours later the John Deere was freed from what seemed like a sink hole. The bed former is still in the field, and when the ground dries out, we will get it out. At least that is the plan.

Garlic Greens

We enjoyed a great day at the Poulsbo Farmer's Market. Come out next week and visit our booth. We will have more next week, including more starts and veggies. 

TUESDAY IS FARM STORE DAY HERE AT OUR FARM. Come visit your veggies, see the geese, ducks, and chickens, and buy some eggs, too. It is all yummy. I know that we will have more garlic greens, spinach, green onions, and more.

at 7^th and Iverson in Poulsbo.

Come and find us at the Poulsbo Farmer’s Market. We don’t know where we will be, but we have two booths this year. We will have our market cart there along with tables to display our fresh vegetables, starts, and hanging Veggie Bowls.

Our crew designed these bowls, and they are so pretty and each one is different. They tend to have lettuce, onions, herbs, and other tasty treats.

Here is what we will have on the cart:

Spinach. Popeye never had it so good.  Ours has large leaves, and crispy texture, and tastes heavenly.

Radishes. These are the loveliest red marbles. Lots of crunch and with an explosion of flavor.

Green onions. We have been enjoying these green onions for a couple of weeks. Crispy and flavorful, they add zest to your spinach salad.

Garlic Greens. Only the greens. Enjoy the full-bodied flavor of garlic long before the bulbs are ready. Chop these into your main dishes, such as meat or spaghetti, or cook with your vegetables, such as our spinach, beet greens, chard, and kale. If you are a devoted garlic lover, chop them into your salad.

Beet Greens. The crew planted these beets just so we can have beet greens. They are sweet and luscious. Eat them by themselves or add them to a vegetable dish or soup.

Green Chard. This year’s harvest (those high tunnels work) has that deep dusky flavor that you have been missing all winter. Chop a few leaves of garlic on it and you need nothing more.

Red Russian Kale. The last of our over-wintered kale is so tender. Its lacy leaves are so pretty you might be tempted to use it as a centerpiece. If you do, just leave it for a little while and enjoy its pungent flavor with a hint of sweetness.

If you cannot see us at the Poulsbo Farmer’s market, drop by the farm on Tuesday, 2 to 6:30 and see what we have. We will have our starts here for you, too.

EXTRA EXTRA 

We have the most beautiful kale.

Every week we have beautiful fresh greens. Spinach, chard, kale, green onions, and more. We don’t always get everything listed, but we are now harvesting some crops that were planted this winter.

In addition, we have a few sunchokes left.

As April wends its way to May, we will have more of everything, and more varieties in our farm store.

EXPANDING SCRATCH AND PECK

We will be offering more types of feed from Scratch and Peck.

• Goat Feed
• Grit
• Naturally Free Chicken Grower
• Naturally Free Layer
• Naturally Free Starter 20.4%
• Scratch
• Soy Free Layer

Most come in 50 pound bags, but we can get it in smaller and larger sizes. We have the grit in 5 pound and 10 pound bags.