Filbert Acres

Filbert Acres grows according to organic standards & specializes in quality pork, vegetables, strawberries, cut flowers & pumpkins. Our CSA shares feature our best, freshly harvested produce. Our USDA cuts of pork are special because our pigs have clean ground with fresh, delicious grass, locally sourced organic feed, and we finish the pigs on hazelnuts. We sell vacuum-wrapped cuts & often sell a hog or half hog.

We're open Saturdays 8 AM-2 PM, year-round

Latest News...

Superbugs and The Meatrix

Submitted by admin on Wed, 03/06/2013 - 10:09

This week superbugs are in the news, which reminded me of a short, somewhat humorous video which takes aim at the factory meat industry, whose routine use of anti-biotics are likely a less-covered culprit in the creation of superbugs. watch the video at www.themeatrix.com

Acres of Good Living

Submitted by admin on Sat, 03/02/2013 - 08:56

One new feature of Filbert Acres farming for 2013 will (hopefully) involve a leap into the 20th century. Of course for tilling we've used our big Massey 235, but for planting and weeding, we've pretty much been operating in the 19th century (or earlier). Our Allis G (original advertisement from 1950 Farm Journal here) was generously given to us by our cousins in Maple Valley, where it had a previous life as a hay-mower and hay-hauler. But the rear engine design, allowing the implements to be mounted at your feet, was intended primarily for row cropping vegetables. The 'G' is still popular with farmers today and the innovative design is still so useful that two companies make similar tractors today. More on our use of the 'G' as the year progresses.

Fortunately, there is more where that came from

Submitted by admin on Tue, 02/26/2013 - 20:07

Sunday morning before church I placed a bone-in arm roast in the roasting corningware thing, smothered the top with a salt-thyme-rosemary-pepper rub along with some rosemary sprigs and then, for auto-basting, laid three small slabs of baby-back ribs across the roast before putting the cover on and submitting the proposal to a 275 degree oven for a ponderous four and half of the best hours of the week. Mashed pototoes, gravy and our own fresh broccoli (BROCCOLI!?!?--definitely deserves it's own post). Leftovers . . . tonight . . . must . . . sleeeeeeeeeeee . .......p.

Liver and Onions, without the Liver

Submitted by admin on Mon, 02/25/2013 - 19:03

Our onions starts are germinating in happy little green lines. Last year was a big step forward for Filbert Acres onion and leek production. This year we hope to do even better and grow some excellent "keepers." If you google "centenarian raw onion" you may become even more excited about onions. Or not. http://tinyurl.com/b5dekxs

Strawberry PLANTs in season now!

Submitted by admin on Fri, 02/22/2013 - 13:09

This week we received our shipment of strawberry plants--we'll hopefully be able to get them in the ground in the next few weeks. Our strawberries have been one of our most popular items, so we've decided to try to grow more this year--more than three times last year's production, if all goes well.

We're OPEN Saturdays, with signage to prove it!

Submitted by admin on Thu, 02/21/2013 - 21:56

One of our 2013 developments here at Filbert Acres is having regular hours in addition to our CSA pickups. So even now, in the cool of winter, we are open and offering Yukon potatoes, freshliy dug leeks and carrots, along with our delicious pork! Come by Saturdays between 8:00 and 2:00. There are pigs to admire, a high tunnel greenhouse will soon be on its way to being constructed, and the earliest of the vegetables are already springing forth, most noticeably the garlic.

Happy NEW YEAR!

Submitted by admin on Mon, 12/31/2012 - 17:40

"It seems like it was a short day," said Davis just now. Not quite the shortest day of the year, but short with winter skies and here, at least, pink on both ends. The sunrise in particular was sweet, with Rainier's shadow as an outrageous geometrical accent across the billowing sea of flaming rose. Happy New Year to All!

Nine Berkies Dancing!

Submitted by admin on Fri, 12/28/2012 - 10:52

And some number of small birds in the pear tree here at Filbert Acres. We hope you've had a Merry Christmas and wish you a happy new year. Last week we picked up nine piglets to ensure good pork inventory in 2013. We still have our delicious pork in the freezer for sale with an assortment of vegetables: potatoes, carrots, leeks, onions. Saturdays 8:00am - 2:00pm

Come on by for some sausage, chops, roasts, cutlets, ribs. . .

Andouille a la Poinsettia

Submitted by admin on Fri, 12/07/2012 - 14:41

Festive Sausage and Onions: Andouille is a spicey cajun sasuage that we carry in both links (pictured here) and bulk. It goes great with a cold beer, poinsettias, Christmas trees, fires and chesnuts, Jack Frost, etc.

We are open Saturdays, 8:00 to 2:00 and are selling carrots, leeks, onions, garlic, and our signature USDA cuts of pork!

When pigs fly. . . off the freezer shelves

Submitted by admin on Wed, 11/14/2012 - 06:17

Thank you all for coming to buy pork on Saturday--the sale was a great success and an encouragement to people of Filbert Acres to grow more pork next year! Thank you for your feedback too. One of you wrote, "The pork chops are heavenly . . . the best I've ever had."

So we have re-stocked the freezers today and will be at your service again on Saturdays, 10:00 - 2:00. (not Thanksgiving Sat, the 24th, but yes, the 17th, and Dec 1st. Even Dec. 8th too, if we still have any pork left.)

We have lots of pork chops, sausage, country style ribs, roasts, and more. We're still selling carrots, potatoes, leeks, and onions.

Pictured here ist Der Schnitzel mit Champignon by Mikal Williamschnitzelmeister.

Haben wir noch immer der Schnitzel.

Sausage stuffing for your turkey!?