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Farm Happenings at Spoon Full Farm
Weed, Harvest, and Process Garlic, Repeat.
Dear Spoon Full Farm Family,
It's hot, isn't it? It hit 103 degrees on this past Tuesday, and it's been just as hot the entire week. We've been notoriously applying sunscreen all day long, as well as ending most of our days by taking a dip in the Yakima River. This time of year has been keepi1 read more »
Summer Heat.
Dear Spoon Full Farm Family,
Welcome to week 7 of the CSA, and the end of July! It's officially the mark of summer fruit season on the farm. We'll have our first sweet (and hot) pepper harvest, and the first cucumber harvest of the summer, all happening this upcoming week. This is our favorite (and1 read more »
Add Peaches and Butter.
Dear Spoon Full Farm Family,
We hope you have been enjoying your delicious and beautiful Produce CSA share each week (or every other week). We love receiving pictures of the meals you have been creating from our produce each week - every time we receive pictures of your meals, we wish smell-o1 read more »
Garlic Love.
Dear Spoon Full Farm Family,
The strong summer winds finally calmed down today, and we were able to enjoy the stillness and the warmth of the sun. It was the perfect weather to harvest garlic! Yes! Garlic! We harvested 14 rows of garlic, which equates to over 3,000 heads of garlic today! (Towards t1 read more »
The start of July.
Dear Spoon Full Farm Family,
Every Friday morning, we devote the morning to walk the fields to check for weed pressure and pest pressure amongst our crops. We also spend the time walking through rows of crops, diligently checking the status of all of the crops that have been transplanted the past w1 read more »
About the farm
Nestled on the shore of the cold, clear upper Yakima River, Spoon Full Farm has converted a conventional export hay operation into a biodiverse, productive, regenerative ecological food farm. Our no-till garden produces delicious, vital produce. Our rotational-grazing pastures create rich, humane grass-fed meat and eggs. 140 acres of native wildland provides rich pollen and nectar that becomes incredible honey. In our commercial kitchen, we ferment our own produce into probioitic, delicious sauerkraut and hot sauce. Our produce CSA starts in June, but meat, eggs, honey, and ferments are available all year-round! We deliver to the Seattle area and Ellensburg.
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