Farm Newsletter

Your source for information on the latest from De La Mesa Farms,

including what to expect for farmers' markets and CSAs

Get Our Latest Updates
Subscribe

What's In My CSA This Week?

 Kohlrabi

Marigold Heirloom Tomatoes

Purple Daikon Radish

Kale

Micro-Dill

Salad Mix

Gravenstein Apples

Fresh Herb Mix

 
Add On

Recipe Ideas

 

Kohlrabi tastes like a mild version of broccoli and is perfect in fresh slaws

 
Crispy Apple Kohlrabi Slaw
 

Kohlrabi is equally delicious roasted when it's sweetness & nuttiness is enhanced

 
Whole Roasted Kohlrabi
 

Another heirloom tomato salad? uh huh. 

'Tis the season

 
Melon & Tomato Salad
 

Here heirloom tomatoes are paired with Israeli spices, chickpeas and yogurt

 
Israeli Tomato Salad
 

Purple daikon has the bitter flavors you love without the spiceness, so it's great raw

 
Veggie Power Bowl
 

From daikon to kohlrabi to pumpkin & much more. Roasted veg is a staple. 

 
Roasted Vegetables
 

Our pumpkins this week are perfect for cooking with. 

 
Pumpkin Minestrone Soup
 

Roast your pumpkin, puree and then use in this AMAZING spaghetti recipe.

 
Creamy Pumpkin Spaghetti
 

Micro-dill is exceptionally dill-icious (sorry!). A classic with salmon.

 
Salmon Cakes & Dill
 

Make this shakshuka with any leafy greens and plenty of herbs & microgreens

 
Green Shakshuka

Farmers' Markets 

 

Bellevue Crossroads 

Tuesdays, Noon - 6pm

 
More Info Here
 

Kirkland Marina Park

Wednesdays, 3pm - 7pm

 
More Info Here

And don't forget, you can place your pre-orders on our website.

Deadline to place your orders is Sunday.

Pre-Order Here

Around the Farm

These are San Marzano tomatoes. San Marzano is both a type of tomato and a region in Italy. The San Marzano tomato is a type of plum tomato, and it's longer and thinner than the typical plum tomato you might see sold fresh in grocery stores or buy canned. They also have fewer seeds than typical plum tomatoes. These tomatoes are famed for their balanced flavor that combines sweetness, tomatoey intensity and just the right amount of acid. Perfect for sauce making!

This variety of kale is known as "Dazzling Blue" and it is an organic cross between a "Rainbow Lacinato" variant and an heirloom Lacinato anecstor. The result is a dazzling blue-green savoyed strap leaf with underturned margins, upright growth and a stricking pink rib. The flavor is bold and assertive.

Our anthem these days should be "all I do is weed, weed, weed." Here is Bryan hand-weeding our beds of bush beans. At this point in the summer, our farm is looking a little bit like a jungle. The goal with our no-till, no-tractor regenerative practices is to invigorate the soil. Over time, the weed pressure should lessen in a healthy, non-pesticide way. Until then, we'll be weeding.

We first started growing amaranth in Hawaii. This red-leaf variety of Red Amaranth resembles spinach however has no familial ties with it. The stems and leaves have a hoarse texture and are completely edible.Usually it’s cooked either by stir frying the green, tossing some of the chopped leaves into a soup, or adding steamed and chopped amaranth greens as an ingredient in sauces, but it can be even consumed raw as green salad. It's a great source of protein and really great for healthy skin.

This is an Italian chiccory. Chicories are closely related to lettuces, but heartier and with a bitter edge. They are typically grown as cool weather crops that come into season in late fall (and last in temperate climates through early spring). You may have encountered elements of them, as chicories such as Belgian endive, curly endive, escarole and radicchio provide a lot of flavor to seasonal fall and winter meals, whether in salads, soups, or braises.

Tacoma, WA, USA
805-602-7415

Share on social

Share on FacebookShare on X (Twitter)Share on Pinterest

Check out my website