A—Store News

And what is this mission? Simply put, it is:

“Creating economic prosperity in our community through local agriculture, a culture of teamwork, and a vibrant food distribution system.”

In other words connecting farmers, producers and consumers. You, our forward-thinking generous community, have already laid the groundwork by conserving farmland

From 2006 – 2010 a vacant gravel lot with a forlorn blue building for lease welcomed the 20,000 daily cars driving through Chimacum’s main intersection. In March of 2010, inspired by a passion for local food and urged on by neighborhood farms, Malcolm Dorn, Phil Vogelzang, and Katy McCoy leased the property with two goals:

1)   Relocating the Chimacum Farmer’s Market (run by Jefferson County Farmers Markets)

2)   Opening a small permanent farm stand focused on local products

Encouraged by our success, steady growth, and customer enthusiasm, we are implementing several improvements in 2012 all of which will further our mission to support local sustainable agriculture. These are some of the exciting undertakings we are inviting you to help finance.

1. In-store improvements including a second check-out station, ice cream scoop counter (yes, you heard that right!), new shelving and bulk facilities, improved ventilation, increased inventory, and more.
2. Construction of a permanent covered front porch
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That’s the beauty of sustainable agriculture and why it makes sense to invest money and energy on “FOOD FROM HERE”. The investment continues to grow and produce. Besides, what could be more fun and tasty?

You are now familiar with our mission, our accomplishments, and our plans for the coming year. We’ve stated that we need to raise $130,000, and in this final post, we explain why this “for-profit” business is choosing to ask for donations

B—Farmer Profiles

By Phil Vogelzang

As you leave Chimacum and head south along Beaver Valley on Highway 19, past the sheep farms and pastures of Solstice Farm, Bishop Dairy and Spring Hill Farm, take a right on Embody road, just past the Beaver Valley store. Near the end of the road where a road sign tells you “end of maintained county road” you come across a vegetable row crop operation named Dharma Ridge Farm.  Beep the horn and out tumble Zach Wailand and Haley Olson’s kids, Farryn, age 10, Asa, age 8, and Shai, age 4. They may look typical, but

C—Product and Producer Profiles

By Phil Vogelzang

Jefferson County is known for a lot of things. And one of them is trees.  Lots of them.  The County has a long history in the business of forestry.  Some of the earliest European settlers here made their living harvesting the strong and reliable lumber from our towering douglas firs, hemlocks and cedars.

D—Seasonal Cooking

Now’s the time to put on a pair of protective gardening gloves and go foraging for tender wild nettles (currently about 6-8 inches tall/no flowers). Take some scissors and a colander and snip only the top 4 inches off each plant. Nettles are actually quite tasty and the sting completely disappears with cooking. You can use them anyway that you would spinach. In this recipe, Heidi has decided to add them to a delicious easy quiche.

It’s true, duck eggs have a higher yolk to egg white ratio than chicken eggs and yes, they are higher in fat.  That makes them perfect eggs for crème brûlée.  According to one blogger “The duck egg crème brûlée holds the sensation of velvety cream on the tongue longer”.  Rocky Day, a longtime Hadlock resident who is known for his crème brûlée (and his meat rabbits!) shares his secret today: duck eggs from his own ducks and the maple syrup recipe variation from the 1997 edition of the Joy of Cooking.  He uses all organic ingredients with the exception of the vanilla.

E—Farming and Gardening

by Camille Cody

For owners Linda Davis and Jim Rueff, it is the things people everywhere share and all depend upon (mainly food!) that inspired their creation of Solstice Farm Bed and Breakfast.  Food is the common denominator that can bring many diverse groups with differing opinions, agendas and ideas together.  We all eat, and finding that common ground can build bridges of community both in the neighborhood and from far away.

F—"Ask Tassie" Farm & Food Advice

By Tassie Mardikes . . . write Tassie

Tassie,

September is upon us and it is during this time of year I find myself particularly aroused by the aroma and flavor of hops. It’s as if the hops’ brisk bitterness is carried in on the chap wind that now blows through Chimacum, and their tang filtered from the fading light that steeps through the multicolored decay of leaves. While I am usually content to saunter over to the Valley Tavern for a pint of Hop Diggity, or swill some FinnRiver dry hopped cider

G—Community Affairs and Opinions