BAGELS!
We are excited to offer The Bagelry Bagels through our online farm stand for pre-order! We’ve been buying bagels from The Bagelry in Bellingham since they opened in 1984 and we think they are the best bagels on Earth. Like a lot of other small businesses, The Bagelry has been significantly impacted by COVID, but they have decided to safely reopen for pickup on a very limited schedule. We’ve missed being able to enjoy their bagels and were relieved to hear of their limited reopening. We thought that since we were going to town for our own bagels, we might easily pick them up for all of you, too. Starting this afternoon (Friday), we will also be selling a special spreadable cheese called “Vache” from Samish Bay Cheese. It is similar to cream cheese, but better (it won the American Cheese Society First Place prize).
You can choose between a bag of 6 bagels or a bakers dozen (13) in any combination of flavors you wish (Plain, Sesame, Everything, Salt, Garlic, Onion, & Poppy Seed). We’ll be making the trek to Bellingham on Fridays to pick up the freshly-baked bagels. If you want to stock up, Bagelry Bagels freeze amazingly well too!
Order by 8am on Mondays for pickup on Friday evening.
STRAWBERRIES
Also available right now are Albion strawberries from Silva Family Farm located in Oak Harbor, Washington who specialize in certified organic strawberries and blueberries. The farm’s proprietors , Pablo and Maura Silva, have been working on local farms for over 20 years and are now in their second season of growing strawberries, with the help of their children.
As of this moment (Friday morning) we only have 3 pints left!
NEW FLOUR FROM CAIRNSPRING MILLS
We’ve been baking bread with Cairnspring Mills Trailblazer and loving it, so we decided to test another variety they offer which they call “Expresso” Bread Flour. The dough was a lot of fun to work with and it seemed a bit stronger and more extensible than the Trailblazer. The resulting bread has a nutty almost chocolatey aroma and the crust is darker. We can’t decide if we like one over the other, but you should let us know what you think and send us your bread or other baking project pictures. We’d love to see what you’ve been making!
NEW ON THE FARM
Peonies, dill, cilantro, mixed radishes, Tokyo turnips and mixed lettuces are just some of the veggies we’ve been harvesting lately as the weather heats up and the days grow longer. Summer squash and cucumbers are planted, melons are coming along, successions of beans, carrots, beets, and more are going in, and the tomatoes & peppers are well on their way.
TURNIP LOVE + RECIPE RECOMMENDATION
We grew Tokyo turnips for the first time this year and are thrilled with the results. They have pure white globes, the flesh and skin of the turnip is incredibly tender, juicy and sweet, and the greens are succulent and very mildly flavored. We’re enjoying both the root and the greens. Livie grilled and tossed them in miso butter - yum! We also recently loved a recipe on NYTimes Cooking for Mashed Turnips and Potatoes with Turnip Greens. We served it with beautiful Hillcrest Farm pork chops and creamy pan sauce made with apple cider vinegar (also from Hillcrest Farm), mustard, dill and a touch of cream to bring it together.
We hope you all are happy & healthy!