What's Fresh Now — July 2011

Fresh Picks

Berry alert — we've been checking with local U-Pick farms in Puget Sound to see what's happening in the fields. If you think you can't pick sweet, juicy strawberries until the sun shines, think again. Crops are always weather dependent and even though you're assuming it's time for blueberries, what's ripe and ready is not according to our schedules. Dianna Biringer of Arlington's Biringer Farm reports that strawberries are lying out in the field in the peak of the season, so now is when it is crucial for the fruit to be picked. According to Biringer, cannery and wholesale prices are low and they are giving discounts to customers and selling at last year's prices.

They are also giving one pound free for every 20 pounds of U-Pick strawberries. That's a nice deal and strawberries freeze beautifully — making U-Picks an extremely cost-effective way of purchasing local produce. Round up some fellow pickers and split the bounty; come January, you'll be glad to see a burst of summer in your smoothie. See more recipes on Puget Sound Fresh.

ON THE ROAD — Vashon Island

By Sarah Graham

Between the Tour de France and Bastille Day, July always makes me think of France. As I was putting together my plan for this story, I realized how much Vashon, with its farms, wine, and lavender, reminds me of France as well. Yet it's only a 15-minute ferry ride from Seattle. This is just one route to get your France fix — but take a look at pugetsoundfresh.org or vigavashon.org for other places you can visit.

My first stop was Island Meadow Farm, just off Vashon Highway. It's operated by three young farmers on a mission to play an active role in bringing back small scale, community-based sustainable agriculture. Offerings in the farmstand this time of year are plentiful; see the website for their "fresh in the farmstand" list.

Next up was Pacific Potager, a nursery specializing in organically-grown plant starts of specialty and heirloom varieties of vegetables, flowers, and herbs all particularly well-suited to the maritime Pacific Northwest climate. Purchase starts and produce at the self-serve market stand. Or, stop by their booth at the Saturday Vashon Farmers Market.

What would a Tour de Vashon be without some lavender? Lavender Hill Farm sits perched atop a hill overlooking Quartermaster Harbor. Enjoy the view, pick a bouquet of lavender, and peruse the gift shop for other lavender goodies. You can also "live in the lavender" with a farmhouse vacation rental.

One final much-anticipated stop before heading back to the ferry: Palouse Winery, open for tastings on weekends. Relax at a bistro table on the flower-bed encapsulated patio while enjoying Palouse's multiple award-winning wines. It's the perfect end to a belle journée.

Sarah Graham is a volunteer with Cascade Harvest Coalition and aspiring farmer who lives in Seattle with her husband and several four-legged children. For more of Sarah's stories about food and travel, visit her website, Food First Hand.

DOWN ON THE FARM — Farmer de Cuisine, Karen Biondo

By Sarah Graham

Karen Biondo, owner and farmer of La Biondo Farm & Kitchen, is one of the most energetic, perennially cheerful people I have ever met. Throughout her five-acre farm on central Vashon Island, she sustainably and organically raises pigs, chickens, dairy goats, berries, vegetables, and herbs. Her creative and sunny personality is evident all over the property, from the brightly painted barns to the abundance of flowers and garden art.

A trained chef and former restaurateur, her garden planning is heavily influenced by culinary creativity and flavor. One needs only to spend a few minutes with Karen to be struck by the profound passion she feels for her animals, her farm, and feeding people deliciously fresh food.

Karen not only sells her farmed goods such as plant starts, produce, eggs, roasting chickens and custom pigs from her farm stand but also hosts a variety of events on the farm. At her FarmHouse dinners, 15 guests can tour the farm, then dine al fresco on a five-course, farm-to-table meal under the old cherry tree, serenaded by the dozens of wild birds patronizing Karen's feeders and birdhouses. She also hosts workshops such as goat husbandry, cheese-making, and chicken processing. Visit the website for more information or reservations.

FEATURED RECIPE: Lemon Basil Pesto from La Biondo Farm & Kitchen

Karen Biondo grows three kinds of basil on her farm - Genovese, Lemon and Thai. According to Biondo, last year's inspired "aha" moment found her standing at the kitchen counter with a bowl of lemon basil and next to it, a pound of what she calls "really, really good butter." The rest, as they say, was history or in this case, lemon basil pesto.

Using the very best butter you can afford says Biondo, bring ¼ - ½ pound to room temperature and put in a mixing or food processor bowl. Pull most of the leaves off the stems, mostly pulling off the bigger, woody stems. Grab a handful of lemon basil leaves (a small pile that fits in the palm of your hand) and toss into butter. Mix or process butter until lemon basil is fully incorporated into butter, add salt if you like to taste. Let this butter sit, covered for a couple days in refrigerator to develop flavor. Now you have the most exquisite condiment for halibut, baked potatoes and broccoli or just eat on a spoon.

Biondo has other suggestions for lemon basil — like adding a few leaves to iced tea or jazzing up strawberry jam with several slivered lemon basil leaves. She uses the exact recipe on the Sure Gel Reduced Sugar box and suggests stirring in five or six slivered leaves into each jar of jam and let sit for a few days to develop a tangy citrus punch. After that, she suggests toasting a nice, thick slice of your favorite rustic bread. Add butter and jam and prepare to swoon.