Diane Fish writes about farming camaraderie today's blog. Click on the title, below, to read it.

Kitsap Farm to Fork

Please give thanks to our veterans, all the many generations of them.

Also, give thanks to those who serve now. While we lay flowers on graves and wave flags, I would like to see us all support military healthcare for all who serve, including the National Guard members. We also should continue the "benefits" that are really part of what they earn because they serve 24/7 and put themselves in harm's way, they are very poorly paid. There are those in Congress who would like to take away from the Service men and women and their families, the I hope you will join in me saying "NO".

Next Saturday our 20 week Summer CSA program begins at the Poulsbo Farmers Market. Tuesday those who pick up at the farm get their first share. On Thursday those who pick up in Port Orchard begin picking up at a new location at the Mile Hill Chiropractic, 4255 SE Mile Hill Dr, at our van. We look forward to seeing you there. If you have not yet signed up, do so with our current discount, it ends this coming week!

We have been planting like mad fiends. The few hours of warm and sunny weather make the plants grow so fast you can almost see them wiggle.

Try the garlic greens. They are leaves of garlic, and each leaf is like a mild clove of garlic. The green onions are packed with flavor, as are the beets and the beet greens. Roast these all together for a smashing holiday side dish.

Sautè 5 medium stalks of rhubarb, 3 or 4 green onions, and 2 leaves of garlic greens in 3 Tbsp olive oil, until so soft it is close to liquifying. Keep stirring so that this does not burn. Add 1/4 cup brown sugar and 1/2 cup water, continue stirring. Remove from heat, add 1 Tbsp whiskey, and stir briskly. This makes a great meat sauce for your holiday meal.

The two great greens, spinach and chard, continue to produce like champs. Their season will soon be done, so enjoy them while they last.

We are taking orders for our pastured fryers. They should weigh about 3 1/2 to 5 lbs each. The price is $5 per pound. The fryers will be whole birds, that means they will not be “jointed” as you usually find them in the grocery store, but they are cleaned. Because of the limitations of how we process the chickens, there will be NO giblets. If you really want giblets, please contact us, and you can help process them yourself. Otherwise, we just can’t do it now.

We are processing the approximately 100 chickens on two days because it is a lot of work. Our crew has been learning by doing this at other people’s farms, but they are not really proficient, yet.

We have our 1000 bird on-farm slaughter exemption. The WSDA food inspector has been out and we passed the inspection with flying colors. Here’s the deal we can only sell on farm. They will be fresh, not frozen. You are going to get the freshest chicken you can get barring killing it yourself. We do a soft scald to remove the feathers, which leaves the skin on. If you are a serious cook, this is delightful.

Over the past few weeks, you have seen the chicks and the chicken tractor. We grew Cornish Cross chicks. They have what is called a “double breast” that gives the extra white meat.

They eat certified organic In Season broiler feed, and natural grit from the soil. We raise them and will slaughter them as humanely as possible. For now, the chickens are not certified organic because the WSDA inspector has not been here yet. We raise and process them as though we were certified for chickens because that is how we do things.

We have sign-up sheets in the cooler house or call us at 360-362-2504.

Check or cash only, payable when you pick up your birds. Limit 5 birds, for now, since we are only selling about 40 birds each day.

HAPPY MOTHER'S DAY

Coming out of your Abundantly Green garden to you at the Poulsbo Farmers Market on Saturday and the Farm Store on Tuesday are lots of tasty veggies.

The Crew has spent most of the week planting and transplanting. We have lots of beautiful vegetables, so come by our stalls at the Poulsbo Farmers Market, or come out to the Farm Store on Tuesday. Your vegetables cannot get any fresher than this. It is all grown on our Certified Organic Farm. The varieties and amounts increase each week. 

We have big news for meat eaters

We will be offering fresh broilers this coming week. Come back to our web page and look for the order form, or stop by and reserve your fresh birds with a check.

Back to vegetables

Take a look at our fresh list. There is a lot of good food there.

Lettuce: We have three types of head lettuce right now: little gem, red oak leaf, and flashy troutback. These are young heads.

Beets: Amazing dark red beets that are tender and sweet. I cooked some a few days ago, presenting them on a bed of beet greens that had been steamed with a hint of vinegar. Absolutely delish.

Carrot greens with baby carrots: Carrot greens are the secret of gourmet soup. Who knew? Not me until we were asked for them. They have a strong carrot taste that is not sweet that adds to the bouquet of flavor that makes up a fine soup. Whether your soup is refined or hearty, you will be happy with adding carrot greens. Finely chop them and add them to broth.

Spinach:  We have the most wonderful spinach. The leaves are soft and tender. I keep eating it raw, but steam it for about 2 1/2 minutes with vinegar, and you have a delicious dish. 

Garlic greens: Only the greens. These are medium hot to hot. 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.Each bite is a gem.

Eggs: Duck eggs and maybe some pullet eggs. These birds are free range, they eat whatever they like plus certified organic feed. Those practice (pullet) eggs are fast turning into mature hen eggs. Our chickens are not caged. There isn’t even a chicken yard.

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.

Thank you, We appreciate your continued support.