We hope you are staying safe and not going stir crazy in this impenetrable haze. Sounds like we have a few more days until things start to improve. The smoke has created its own weather with cooler temperatures, fog, and drizzle. Despite the challenges, the vegetables and fruit are growing well and we look forward to a bountiful fall harvest.
FRESH REEFNET SALMON
The reefnetters have an opening to fish coho salmon until October 15th and this year there are only 3 gears operating. Roger has fished a few tides and plans to go out as often as he can. If salmon are caught, they will be sold directly off the beach by the fishermen. If you’re interested in being notified when salmon are available, sign up here to receive an email. We’ll do our best to let you know as soon as possible after the catch. Prices will be around $5/lb.
New Local Products
We’ve had requests for honey, humanely raised meats, salad dressings and soups so Livie went to work finding great products.
We’re very excited to be selling local honey from Jo Ann Philpot of Jo’s Bees on Lummi Island. This honey is unfiltered, blonde, and delicious. Our supply is very limited since Jo’s Bees is a small operation!Livie had tried Osprey Hill Farm chicken recently and decided it was perfect for the farm stand. The birds weigh in at a hefty 4.5lbs and are flavorful, meaty, and juicy. Osprey Hill Farm is a family farm that pastures all their birds. The chickens are fed a supplemented diet of 100% WA grown, corn free, soy free, certified GM free feed.
We had a limited quantity of the delicious salad dressings, soups, (and meatballs!) from Ebb & Company, which sold out quickly. There will be more coming soon, so stay tuned.
The chicories are starting to head up so we’re offering a beautiful chicory salad mix with crunchy green escarole, red radicchio, and pretty speckled castelfranco. This delicious combination of greens is perfect with the baked goat cheese and many other salads. We’ve been growing these hardy fall greens for several years, right into the winter. They are tasty and plentiful, even after the first freeze.
🍅🥕Dry Dock Delivery Special! 🏎️💨
Since your car might be on the other side during dry dock, we are offering free delivery for all orders over $40 and reducing the delivery charge to $5 for all orders under $40.
Recipes!
We might be stuck inside, but at least we can cook. We’ve listed some recipes at the bottom of this note that we’ve been enjoying while produce still flows from the farm - dishes like pasta with roasted fennel, tomatoes, mozzarella, and shaved salami and a warm, baked goat cheese salad. A new favorite of mine is a simple and irresistible Plum Cake Tatin made with Queen Victoria Plums.
Photo Credi Scott Philips - Fine Cooking
Pasta with Roasted Fennel, Tomatoes, Mozzarella, and Salami
This dish is delicious and incorporates two items that are in season and growing on the farm right now: fennel & tomatoes. We also just so happen to have the finnochiona salami that the recipes calls for too!
Photo Credit - Molly Watson, Spruce Eats
Baked Goat Cheese Salad
This is a classic and satiating salad very popular in France. The goat cheese is coated in bread crumbs and baked until golden and crispy, then placed atop dressed greens. This is super tasty with our chicory salad greens
Photo Credit: Food Network
Plum cake Tatin
A play on a Tarte Tatin, but much easier! This incorporates rich and deeply flavored prune plums, but we used Queen Victoria Plums from Cloud Mountain Farm. Serve with whipped cream or ice cream for a satisfying late summer dessert. Yum!