High Dry Farm, Sultan, Washington….Certified Organic
Days are getting shorter and nights are getting colder. High & Dry Farm is still producing terrific crops of tomatoes, but this will last for just a week or two more.
This week, at our farmstand, and at tomorrow (Thursday’s) Snohomish Farmers Market, we will be selling:
High & Dry Farm’s self-serve farmstand presently has these certified organic items for sale-
Farmstand address: 32814 120th St. SE, Sultan, WA
We just finished transplanting the last row of our high tunnel with cucumbers. We have 270 tomato plants and 450 cucumber plants, and all them are growing by leaps and bounds now that the weather has finally warmed, after one of the coolest springs in recent history. It will be another couple weeks before we start harvesting these warm weather veg, but in the meantime our self-serve farmstand has bagged salad mix, cabbage, kale, green onions and an assortment of bunched herbs.
Large healthy certified organic tomato plants in “trade” gallon pots, are now available for purchase at High and Dry Farm. These are $9 each, including tax. This is slightly cheaper than the big box stores charge for plants that are not certified organic.
Plants can be picked up at our self-serve farmstand at 32814 120th St. SE.
Order and prepay on-line before pick-up.
We have the following varieties: Abe Lincoln, Amish Paste, Arkansas Marvel, Aunt Ginny’s Purple, Aunt Ruby’s Green, Aussie, Austin Red pear, Beam’s Yellow Pear, Benviento, Big beef, Bison, Black Beauty, Black Cherry, Black Krim, Bloody Butcher, Brandywine, Camp Joy, Carbon, Cherokee Purple, Dingwall Scotty, Earl of Edgemont, Estiva, Flamme, Frachetta di manduria. German Johnson, Goose Creek, Grandpa’s Minnesota, Ibsen’s Gold, Ilses Yellow, Impulse, Jasper, Kellogg’s Breakfast, Kimberly, Lucky Bee, Manitoba, Neve’s Azorean Red, New Hampshire Surecrop, Olga’s Round Yellow Egg, Peace Vine, Prescott, Pruden’ Purple, Sakura, Salvaterres, San Marzano, Sebastopol, Ste Lucie, Stupice, Sungold, Sunpeach, Tommy toe
I can’t decide whether foraging food or growing food is more satisfying. Our horse pastures sprout meadow mushrooms this time of year, and this year the crop has been huuuuuuge.
A few of these will become a side-dish for steak tonight. The rest go into our dehydrator.
The cucumber and pepper crop in hoophouse #1 was ripped out, and replaced with transplanted spinach, arugula, and romaine lettuce and direct-seeded lettuce for salad mix a couple weeks ago. They are doing well, despite nighttime temperatures of 28 degrees.
If cherry tomatoes tasted nasty we would still grow them because they are so beautiful. It’s just a bonus that they are delicious.
One of our farm’s biggest sellers, to restaurants and at the Farmer’s Market, is salad mix.
New for the farm this year, padron peppers. These early ripening peppers are a stock item on the menu of Spanish tapas bars. Sauté them in smoking hot olive oil until they brown and blister, sprinkle with salt, and pop them in your mouth! They have just a touch of heat, but every tenth one is a little hotter – Russian roulette with food