Plum Forest Farm » Miscellany

Soup Hens

Rob — Sat, 03 Dec 2011 05:57:35 +0000

Soup Hens

We have Soup Hens for sale and are currently taking orders. These chickens have lived 2 1/2 years on our farm, enjoying fresh pasture and eating only organic grain. They are very flavorful and hold a lot of healthy fat on their bodies. They can be frozen and brought out of your freezer all winter when you want to make a chicken soup, enchiladas, stews, etc. This will be our last chicken harvest until June 2012 so feel free to stock up. $12 per bird. Please send us an email at: email hidden; JavaScript is required to order yours.

Fava Bean recipe

Rob — Tue, 12 Jul 2011 22:25:50 +0000

How We Eat Fava Beans at Plum Forest Farm
To eat fava beans remove the beans from the large outer pod. In the early weeks we generally eat the whole remaining bean including the slip of skin outside the inner bean. (Does this sound complicated? You’ll see once you open them up.) We cook the podded beans in olive oil and garlic in a cast iron pan until tender, which may be about 5 minutes. Later in the season we may remove the secondary pod as well (after cooking) if it is tough. Then salt and eat!

Fava Beans with Olive Oil and Parmesan

- Serves 2 as a little snack
From www.restaurantwidow.com/2007/05/fava_beans_a_si.html.

1 pound fava bean pods, favas removed from pods (further description of husking follows; removing them from the pods should be self-explanatory)
Really good extra virgin olive oil
Sea salt (I like Maldon)
Freshly cracked black pepper
Good Parmesan

Place the favas in boiling water and blanch for 2 minutes. Rinse in cold water and begin the second shelling. Of course, as with all tedious things, there’s an easy way: (for a right-handed person) take the fava bean in your left hand, between thumb and forefinger, “belly” (hollow, scooped out side) up, with the sprout end (sometimes has a black striped) towards your right hand. With your right hand, hold a small pairing knife perpendicular to the bean, cut horizontally across the sprout end, making a tiny slit. Squeeze the bean out of the husk; it should pop right out. Repeat, ad nauseum, remembering the whole time how delicious favas are and how much you are going to enjoy them.

Bring another pot of water to a boil and salt liberally. Add the husked beans and boil for another 2 minutes. Rinse the beans lightly in cold water and drain well. Place on plates and drizzle with olive oil; sprinkle with salt and pepper, and add just a few tiny grates of Parmesan.

Eat, savoring bean by bean, enjoying the fruits of your labor.

We are on a Seattle Times Video

Rob — Fri, 23 Jul 2010 12:48:51 +0000

Check out this video featuring several Vashon growers and crafters, including Plum Forest Farm! There is also an article about taking a day trip to Vashon Island.

New Year 2010

Rob — Tue, 05 Jan 2010 20:21:20 +0000

The quiet of the farm in winter…

Winter Treasures

Rob — Tue, 15 Dec 2009 00:40:24 +0000

December 15, 2009–Winter Treasures are available in our Farm Stand. We are still evaluating what survived the cold snap, but we are resuming our regular Tuesday and Friday havest of Leeks, Carrots, and other items. Sign up and we’ll let you know by e-mail when we stock the farm stand and with what.

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summer bounty

Rob — Sun, 12 Jul 2009 19:36:33 +0000

July 12, 2009–Summer Bounty has begun. We are typically harvesting 20 different items on our Tuesday and Friday harvest days. Please look for us at the Vashon Farmers Market every Saturday 10-2. Our Farm Stand is well-stocked most of the time. You need to come early for eggs. We add 5-7 dozen eggs each morning (except Tuesdays, when they are fewer). Sign up and we’ll let you know by e-mail when we stock the farm stand and with what.

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Asparagus

Rob — Wed, 22 Apr 2009 13:35:43 +0000

April 21, 2009–We have delicious Asparagus! We harvest it daily and stock a few bunches in the farm stand most days. We have plenty of delicious eggs in the farm stand all the time. For now, we are harvesting other produce, mostly kale, on Fridays. Sign up and we’ll let you know by e-mail when we stock the farm stand and with what.

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Summer!

Rob — Fri, 13 Mar 2009 13:32:50 +0000

Summer bounty is beginning to roll in. We are now stocking the farm stand on Tuesdays, Fridays and Saturdays, usually by mid afternoon. You’ll find a great variety of vegetable in the farm stand. For example, on July 10 we harvested our much-loved Gourmet Salad mix, peas, beans, fava beans, carrots, beets, summer squash, cucumbers, scallions, sweet onions, turnips, broccoli, and more.

We have reached the time of year when we sell out of eggs every day. We stock the farm stand with eggs every morning. Wednesday through Sunday are the best days as some of our eggs on Tuesdays are taken by CSA share holders.

We are beginning to have berries. We expect our main season raspberry crop to begin to mature in late July. We’ll keep you posted. Sign up and we’ll let you know by e-mail when we stock the farm stand and with what.

Winter Blast

Rob — Mon, 15 Dec 2008 21:30:15 +0000

December 15, 2008. This past weekend the temperature dropped and we got a couple of inches of snow. Fortunately we were well warned and did our best to protect less hardy crops by covering them with row covers and cloches. Now our tender plants are waiting under this cover plus snow and we are waiting to see what survives after. We put many great crops in the farm stand on Friday, some of which froze inside the refrigerator. So the farm stand. now stands empty for the first time in months. We will be harvesting and stocking it again after the thaw, but have for now taken down the “Farm Stand Open” sign.

Great Year at Farmers Market

Rob — Wed, 26 Nov 2008 15:00:56 +0000

November 22 was Plum Forest Farm’s last day at the Saturday Market for 2008. We want to thank all of you who bought produce from us this year. We had a great year at the market and look forward to returning in 2009. If you miss our produce at the market, please check out our farm stand.