Every year we go out to White Salmon, WA to pick cherries. We use them for many delicious projects and eat lots of them fresh. Patrick loves making cherry beers, we make pies, preserves, and freeze them for later use. We picked extra so we could share them! We have a mix of dark sweet cherries (Lambert, Lapin, Van, Tieton and Bing) and yellow sweet cherries (Queen Ann and Rainier). They are available as an "extra" item by the pint (which weighs just under 1 pound).
This week we also have lots of goodies from Gather & Feast Farm: free range and pasture raised eggs, the Taco Tuesday Featured take out meal items like Mexican Rice and Spicy Black Beans, Chips & salsa, Pork Carnitas & Taco Fixins (Radishes, Cotija, one of my favorites-Escabeche or spicy pickled vegetables), Mexican Brownies and a collection of Herb salts. We will also start offering these at our farm stand on Friday if you know friends or family that are interested in farm produce but are not members.
We have also been working on some yummy preserved food items with Chef Thubten of Buckman Brines. Chef Thubten is helping us preserve our harvests! So far we've been fermenting garlic scapes and a batch of Flat Tack Farm Kim Chi. You'll be seeing these pop up on the extras list in the next few weeks. You can also purchase pickles right now by contacting Thubten on his Face book page, link above.
At the farm there's lots of change happening. Old crops from spring are being turned under and transitioned to beds for our fall crops. We do this by either mowing with a flail mower that fits on our small 2 wheel walk behind tractor or by hand removing them and composting. Then we broad fork the beds to de-compact and aerate, add compost and natural fertilizers, and harrow to break up any large chunks of soil. This week we're planting our celeriac, fall broccoli, cauliflower, leeks, and lettuce.
That's it for now! We'll see you later this week.
Your farmers,
Kelly & Patrick
