Farm Newsletter

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

including what to expect for farmers' markets and CSAs

This week we're highlighting our free range chickens, which are now available for pre-sale on our website, and all the ingredients you'll need to make bomb salsa. Trust us. 

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What's In My Farmer's Choice Box This Week?

Everything you need to make salsas for your end of the summer fiestas!

 Salad Mix

Dandelion Greens

Microgreens

Tomatoes

Tomatillos

Shishito Peppers

Fresh Onions

Red Radish

Herb Mix

Blaze Pumpkins

 
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Pre-Order Your Free Range Chickens 

There are many benefits to buying locally grown food, and each person makes their choice for different reasons. Locally grown food creates important economic opportunities, provides health benefits and helps to reduce environmental impact. It also helps bring the community together and gives people the opportunity to make a difference.

 

Additionally, many people feel local food tastes better and lasts longer. They also find peace of mind knowing exactly where their food came from and how it was grown. For others, supporting community economics and building relationships with local food producers is incredibly important, as is protecting the environment.

 

This year was the first year we tried growing meat birds. Our meat birds are pastured birds, meaning they have access to forage freely outdoors and have access to pasture with all the insects, seeds, plants and worms a chicken could want. This is a natural diet for chickens. This is the best way to raise chickens and produce the healthiest and tastiest eggs and chicken.

 

we use organic practices which means we do not use antibiotics, hormones or commercially fertilize or spray with pesticides. We use a natural pasture rotation system with our animals and let mother nature do her work.

 

Our first batch of chickens will be available in early September. We will be selling fresh, whole birds. If you're interested in trying locally raised chicken, pre-order your chickens now for pickup at farmers' markets and our our farm. 

Recipe Ideas

This time of year, tomatoes, tomatillos, chiles, onions and herbs are in bountiful quantities on our farm. Use these ingredients as the base for dozens of salsas. Whether freshly pounded in a mocajete or charred on a hot cast iron, enjoy these dazzling vegetal flavors. Use on everything from chicken to roasted squash, or just enjoy with a bag of chips.

 

Roast your pumpkins for 10-15 minutes in the oven to use in this salsa

 
Chipotle Pepita Salsa
 

Use summer's best corn and shishito peppers in this quick salsa (or is it a salad?)

 
Corn & Shishito Salsa
 

Mix tomatillos with dried chiles for a multi-dimensional salsa

 
Roasted Arbol & Tomatillo Salsa
 

Craving green salsa and red salsa. Well then, make then both!

 
Salsa Verde or Roja Cruda (The Essentials)
 

A spicy salsa cooked with tortillas chips becomes something magical here

 
Totopos (Tortillas with Spicy Salsa)
 

Use a classic pico de gallo on fish tacos, chicken tacos, really all tacos

 
Fish Tacos with Pico de Gallo Salsa
 

This guide teaches how to make salsa out of anything

 
The Salsa Formula
 

A few necessary salsa recipes from a top chef in New York City

 
More Salsa Recipes

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

We got the kids' help this morning getting feed for the chickens and changing out their water. Something tells me we're going to make this a daily ritual. 

And when they were done with their farm chores, their reward was to snack on sungold tomatoes straight off the vine. Sounds like a good deal to me.

These rows of beans are showing off different shades of purple & pink flowers because we're growing a triology of purple, green and yellow beans. 

It's that time in late summer when we're pickling day and night.

We've got plenty of dill for your next batch of pickles. 

Bye bye summer squash. We just took out our last rows of squash and will be getting ready to plant a batch of winter crops, like cabbages and red onions. 

These eggplant are called "fairy tale eggplant" and produce a lovely small fruit. They have a delicate flavor, very little seeds and the creamiest flesh when roasted.

Tacoma, WA, USA
805-602-7415

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