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.
It has been a long time coming, but we finally take credit and debit. The Square, which work from our cell phone, has been working well for about two weeks now.
Pictured here is one of our favorite--Australian Butter. Most of the little three and four leaf winter squash plants are in and soon they will be pumping up with sweetness and vitamin A.
Come by Saturday for snow peas, sugar snap peas, arugula, salad, strawberries, and all manner of pork tastiness. We're open 8:00-2:00 every Saturday.
What are your favorites for eating? for soup? for pie? (not that we can do much about it for this year. . .)
Yesterday I spent much of the day driving around with a van full of frozen pork (hint: you might want to come by on Saturday). Listening to the radio, I heard an NPR interview of Michael Pollan (The Omnivore's Dilemma) talking about his latest book, Cooked. The interview is really interesting and, charateristically, Pollan is full of intriguing insights which make a person want to get the book. Pollan argues that his earlier investigation of our food systems (Omnivore's Dilemma) and his earlier critique of the nutrional dogmas (In Defense of Food) that form our ideas of what is good for us, leaves out a major link: the transformation of ingredients into the art of food. Another favorite author (and activist-farmer), Joel Salatin, has been arguing the same point and puts it simply in his latest book: "Get in the kitchen."
|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|
|Last year we learned how to enhance and preserve the summertime nutrition and flavor of our surplus and cosmetically challenged tomatoes. Sliced, placed on a cookie sheet and drizzled with olive oil, sprinkled with garlic powder and into a 400F oven for an hour. If you can keep yourself from eating them all immediately, put them in a ziplock and freeze them for use in sauces, soups and pizzas. You will feel brilliant in January. Other thoughts on not canning tomatoes?|