Welcome to Filbert Acres! Our family farm grows fantastic nutrient dense foods: microgreens and hazelnuts. Our microgreens are sold to fine restaurants and vendors in and around Puyallup. Our hazelnuts are grown in our beautiful valley soil, harvested each fall, and sold from the farm and at Proctor Farmer's Market.
We're open Saturdays October through December, and by appointment.
The special continues: chorizo-- $8.00/lb (normally $11.25/lb).
We also have sweet corn (long very sweet ears!), carrots, basil (bulk for pesto!), cucumbers, zuchinni, kale and chard, cauliflower, and garlic. Seedy concord grapes. And luscious plums.
NOW taking deposits for our October batch of hogs--$100 reserves a half; $200 reserves a whole. Stock up for winter! Our pork page explains how this works. Whole/half availability is limited--and decreasing.
Chorizo is an incredibly versatile sausage and ours is delicious and on sale-- $8.00/lb (normally $11.25/lb). Great with eggs in the morning, but think about soups, beans, tacos, burritos,pizza, sandwiches, casseroles, shishkabobs, empanadas, pasta and more. Ingredients? Filbert Acres Pork, Salt, Spices, Paprika, Garlic. NO JUNK. check out these ideas: http://tinyurl.com/mtydhrd
We also have sweet corn (long very sweet ears!), carrots, basil (bulk for pesto!), cucumbers, zuchinni, kale and chard, cauliflower, and garlic. Seedy concord grapes. We love to make kale basil pesto and put it in the freezer!
NOW taking deposits for our October batch of hogs--$100 reserves a half; $200 reserves a whole. Stock up for winter! Our pork page explains how this works.
We have pears, plums, tomatoes, basil, parsley, cilantro, cucumbers, zuchinni, and more. My grandpa was passionate about sweet corn. It was planted religiously every week in June, and my parents' June wedding in another state was an inadequate excuse--a cause for some grumbling when the corresponding week without corn arrived later that August. It was critical--of the ESSENCE--that the corn be fresh. How fresh? The liturgy I grew up hearing was this: "You start the water to boil and then go out to harvest. If you drop an ear on the way back to the house, you don't stop to pick it up." In that spirit, for the rest of today our sweet corn will be harvested on demand. Get a free ear if you say, "the water is on to boil!"
We have a fresh supply of pork including breakfast sausage and bacon this week. Also lots of yummy tomatoes! Up for a little kitchen project on a cool Saturday? If you buy 10lbs or more, pay just $2.50/lb. We also have basil. Our favorite method for preserving tomatoes is roasting them in the oven: slice (great job for kids!), toss in olive oil (and garlic powder?), roast on a cookie sheet at 400 for 40 minutes, cool and bag into ziplocks, freeze. Wonderful for wintertime sauces and soups (or now in your guacamole!) Unbeatable flavor!
Also taking deposits for our October batch of hogs: $100 to reserve your half; $200 to reserve your whole
Happily, we have a surplus of ripe, juicey tomatoes this year! Come by to try some of our favorite varieties (and take notes, so you can pre-order your favorite varieties as plants next year (order in January for plants in May)). Up for a little kitchen project on a cool Saturday? If you buy 10lbs or more, pay just $2.00/lb. We also have basil. Our favorite method for preserving tomatoes is roasting them in the oven: slice (great job for kids!), toss in olive oil (and garlic powder?), roast on a cookie sheet at 400 for 40 minutes, cool and bag into ziplocks, freeze. Wonderful for wintertime sauces and soups! Unbeatable flavor!
In addition to our pork, we have tomatoes, strawberries and rhubarb at the farm today. and Zucchini--lots of zucchini. We love to cut tomatoes in half, toss them in olive oil and roast them for 30-40 minutes in a hot oven. Then we slide those into ziplocks for the freezer so we can enjoy amazing flavors in soups and sauces all winter long. We like the part where we don't do canning.
Hey! Quit hogging the apples!
Now is your chance! We are finalizing our orders for half and whole hogs so you can stock up a freezer shelve or two (for a half) with local healthy meat. We have a sheet to explain the process and our costs and we're happy to answer questions by phone and email as well. Where else can you find pasture raised, hazelnut, winter squash, and apple finished pork? Who doesn't want to stock up on healthy meat for summer BBQs, autumn meals, and exceptional breakfasts? If you're in doubt, come by on Saturday (8:00 to 2:00) to try a chop or some bacon! But hurry, we need to hear from you by August 1st to guarantee you the freezer shelf of your dreams.
Filbert Acres Pork is back! We've tested the chops and tenderloin as well as a few sausages and we can vouch for the quality. We have revised our prices--our costs for feed and piglets have gone up. Many cuts cost more, but the roasts are less. We will get a new price sheet on the website soon. Please visit us tomorrow between 8:00 and 2:00 for the best selection of ground pork, sausages, chops, ribs, roasts, and more. Also will be posting details about saving money by doing a whole or half. Yes, we have bacon.
This week we have wonderful beets, carrots, scallions, salad mix, lettuce, and cabbage. We especially like roasted beets--there are lots of yummy recipes online, but we cut them into chips, toss them in olive oil, and roast them at 450 F.
We should be getting more pork in very soon. Watch our homepage or our facebook page as the 4th of July approaches. Open tomorrow (Saturday) from 8:00 to 2:00.
Also we have three full CSA shares available--pro-rated for the remaining 14 weeks -- $435 keeps you in delicious summer veggie bliss until October 2nd! Call or email for more information.