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.
Beets with their greens! Farm fresh carrots! First strawberries of 2014! Open today from 8:00 to 2:00! Also taking deposits for whole/half hogs.
Tomorrow is tomato pick up day!! Those of you who had faith that summer would come and pre-ordered tomato plants can come tomorrow and pick up your healthy hardened-off plants. If you didn't pre-order, put it on your calendar for next January AND come by tomorrow to pick out some of our extras. Not second quality, just a few extras, 30 in total: 4 early girls, 4 sungolds, a cougar red, 3 black prince, a sweet million, 3 sweet hearts, 2 pink berekley tie dies, 4 pork chops, 2 cherokee purple, two green zebra, 2 fantastic, 2 brandywine. If you're going to go to the trouble of growing them, start with great organcially grown plants! $7/each.
Also 5 week old piglets on display!
We are sold out of our inventory of pork--thank you all for making our pork enterprise worthwhile and participating in local agriculture. ("Eating is an agricultural act" WB) We are waiting for these hogs to grow, and they are not hesitating. Meanwhile we are taking deposits on halves ($100) and wholes ($200) and we are happy to answer more questions about that. Our next batch of pigs will be ready in late June or early July. Meanwhile we have more vegetables on Saturdays and we still have CSA shares available.
Today we are picking snow peas from our greenhouse--yum! Also have wonderful spinach, green garlic, leeks, and rhubarb. For pork, we're down to roasts--boneless leg and arm roasts. We are now taking deposits for whole/half hogs which will be ready for June. We also have full shares still available for our CSA and are taking first payments now for shares that begin June 5.
We have some beautiful radishes this week, along with our arugula and salad mix. We have a limited supply of spinich and some yummy kale. Don't forget pork! Open Saturday 8:00 - 2:00
This week we have some beautiful arugula and beautiful salad mix. Time to stock up on those vitimins and flavors you've been missing all winter! The arugula is mild--almost buttery. Open Saturday 8:00 - 2:00
Last week we picked up fourteen little piglets and got them out on pasture. They are really cute and full of spunk. Though they do like to sleep a lot . . . in a pig pile of course! Come by the farm to see them. We still have pork in the freezers--cutlets, ribs and more.
We are still offering our very own tomato plants for presale up until next week and have an order form you can print and mail. If you want to grow tomatoes this year, whether one plant or thirty, try our quality plants with more varieties at an excellent value. Order today for plants in May. AGAIN this week and next: choose one free pound of carrots or a free tomato plant with any purchase of pork!
We are offering our own tomato plants for presale this year and have an order form you can print and mail. If you want to grow tomatoes this year, whether one plant or thirty, try our quality plants with more varieties at an excellent value. Order today for plants in May. "Only two things that money can't buy -- that's true love and home grown tomatoes!"
We have here a vintage cookbook for Swift's "Silverleaf" Lard, including recipes such as "Swift Economy Cake, Ham Croquets, Pecan Rolls, Shortcake" and a section entitled "Cookies Go Modern!" boasting that "The rolled-out cookies of grandmother's day have been transformed into modern types suited to the very modern demands for time saving. Here are some easy-to-make grand-tasting cookies." Spend $25 Saturday on your favorite Filbert Acres pork cuts to enter a chance to win the Lard Cooking Booklet of Your Dreams! (or I can photocopy a page or two if you want a particular recipe)