Tree Swallow Farm

Pop-up Honor Table - Sat., Sept 20, Sun., Sept 21, and Mon., Sept 22 - Peak Harvest!

Hello Everyone

What a beautiful day - the last gasps of summer on this wonderful equinox weekend. We’re still in peak harvest with a lot still available. Here’s what’s left as of this writing:

Tomatoes - small boxes, big boxes, and slicers - we’re past peak on
the tomatoes. So, we’ll have fewer each week from here on out.

Lots of various sizes of zucchini
Lots of green beans
Various peppers - mostly sweet, a few spicy Cozumel peppers
A few eggplant
A few cucumbers
A few bunches of kale, arugula, and bok choy
Specialty Slovenian breakfast radishes
Lots of delicious garlic and various kinds of onions
Full array of bouquets
Sofi Soaps

Come on by and check it out and do your produce shopping for the week! Spread the word to all the folks you know. We want this bounty to find good homes while it’s all so fresh! We’ll have items out on honor table until this evening, again tomorrow, and then Monday daytime as well if there’s stuff remaining.

See you soon. Jenny and Brian

7707 28th Ave NW

Pop-up Honor Table - Sat., Sept 6, Sun., Sept 7, and Mon., Sept 8 - More Harvest Bounty!

Hello Everyone

We had a great morning despite the gloomy tone to the day. Welcome autumn! We’re even farther into peak harvest with even more variety than last week. And, we have some of everything left as of this writing including:

Plenty of tomatoes - small boxes, big boxes, and slicers
Bunches of carrots
Various sizes of zucchini
Various peppers
Some eggplant
Various sizes of cucumbers
A bunches of kale
Lots of delicious, fresh garlic
Full array of small and large bouquets
Sofi Soaps

Come by and stock up since we won’t be here next week. And, as always, tell all the folks you know. We’ll have items out on honor table until this evening, again tomorrow, and then Monday daytime as well.

See you soon. Jenny and Brian

7707 28th Ave NW

Pop-up - This Saturday, September 6, 9am - 1pm

(And, No Pop-up next Saturday, Sept 13)

We have the best of both worlds this week now that the full complement of summer veggies has arrived with the addition of eggplants and sweet peppers…..AND, the lovely fall greens are beginning to size up, so we’ll have a bit of chard and kale to go with the salad greens.

Be sure to stock up this weekend because we will be closed the weekend of September 13 for our daughter’s wedding. It will be my first endeavor as a wedding florist so wish me luck. I’m also supplying heirloom tomatoes for the appetizers so a rather unorthodox mother of the bride set of duties but that’s how a farm family works I guess!

We look forward to seeing you this weekend,

Jenny and Brian
7707 28th Ave NW

This Week’s Offerings

Tomatoes
Eggplants
Peppers
Zucchini
Cucumbers
Romano and green beans
Carrots
Kale
Salad greens
Chard
Garlic

Herbs: parsley, dill, and basil

Bouquets: zinnias, sunflowers, asters, snapdragons, etc.

More of Bev’s Bees Honey!
Sofi Soaps

Cook’s Corner

Today’s recipes favor ease and simplicity without sacrificing deliciousness! Both are open-faced sandwiches that take about 10 minutes to prep and assemble.

The first is an open-faced breakfast sandwich. I have this almost every day. Start with a slice of your favorite bread, toasted. My favorite is a toasted walnut sourdough I get from Cottage Bakery at the Ballard Farmers Market. So good. I spread on a clove of the garlic confit we featured in a previous Cooks Corner. The egg is a scramble with chopped Walla Walla onion and kale that I sauté in a little of the confit oil. I then top that with a few slices of tomato and sprinkle with salt and pepper.

The second is an open-faced lunch sandwich. Again, start with a slice of your favorite bread, toasted. I spread on a layer of hummus, then a layer of brown rice. In the example below, I sautéd some chopped Walla Walla onion and Romano beans in the confit oil for a crisp, sweet, crunchy flavor. I then top that with a few slices of tomato and sprinkle with salt and pepper.

Variations for both of these include modifying the “base” you put it on and different seasonings including hot sauces.

Hope you enjoy!

Pop-up - Saturday, August 30, 9am - 1pm

Well , it’s the last blast of summer. I can feel the hints of autumn in the cool mornings and cloudier skies. My greens are perking up a bit and I’ve won a couple of battles against the moles this week so I’m allowing myself a glimmer of optimism that the lettuce, chard, arugula and radicchio will actually be on the menu this fall!

In the meantime it looks like it will be a lovely holiday weekend and we have (almost) everything you need for your picnics and barbecues. We still are basking in the joy that is a delicious tomato harvest so make sure those are front and center in your menu planning! And, be sure to tell all your friends and neighbors where they can get their fill! You can round it out with some green beans and potatoes….and for some reason the zucchini all decided to fruit beautifully this week, so be sure to pop some of those on the grill.

Look forward to seeing you Saturday!

Jenny and Brian
7707 28th Ave NW

This Week’s Offerings

Tomatoes galore!
Zucchini
Green and Romano beans
Cucumbers
Potato boxes
Carrots
Kale (yes, it’s back!)
Specialty onions
Garlic
A few eggplant and peppers

Herbs: basil and parsley and others on request
Bouquets: zinnias, sunflowers, asters, snapdragons, etc.

More of Bev’s Bees Honey!
Sofi Soaps

Cook’s Corner

Corn Tomato Pepper Salsa

This is a dish I started making for a family member who couldn’t have too many tomatoes but was still wanting a topping for chips and Mexican food. Now it’s become a family favorite for its addictive combo of sweet and salty, tangy and spicy flavors. It’s great as a summer side dish for fish or chicken, or a fresh and filling topping for chips. The key is the balance of ingredients. I won’t even begin to guess my ratios because I let y’all tweak this to personal preference. I recommend letting it sit for a bit before doing final touches because the heat and flavors take a bit to meld.

Ingredients

Fresh corn shaved off the cob
Red, yellow and/or orange peppers
Tomatoes (any Tree Swallow Farm smaller tomatoes will do!)
Red onion
Jalapeño pepper
Cilantro
Lime
Sea salt

Dice onion, then add corn, diced peppers, tomato. Sprinkle with cilantro and salt and lime. Stir to blend and let sit for 2O minutes. Taste and adjust for more sweet, acid or salt.

Add black beans if you want to make it a filling vegan dish.