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Corona Virus Note:
Thank you for making local farmers a priority! Unfortunately, right now we are at max capacity for customer orders.
Our new customer registrations have almost quadrupled in the last two weeks and as a team of six, we are unable to fulfill all of these orders. We have started assigning our new sign ups to a wait list so that once we have re-calibrated our operations and hired the necessary employees, we can open up our registrations again. At this time, we do not have an estimated date of when we will be able to add new customers. We will send an email letting you know that you can begin ordering from us. Please register an account to be placed on the waitlist.
*If you are over 60 or immunocompromised, please say so in the Driver Notes during registration. You will be the first removed from our waiting list.*
HOW IT WORKS
1) Market offerings/prices finalized by Friday morning for the following week (*see below)
2) Customize your order until Sunday 12:00
3) Look for these icons about freshness and food miles:
|Harvest-to Order: The farmer doesn't harvest it until you order it.|
|Grown within 50 driving miles of the Space Needle. Map|
|Grown within 200 driving miles of the Space Needle. Map|
|Grown in the Cascadia Bioregion (WA, OR, ID, BC). Map|
*If you register and wait to receive the email on Friday announcing the market is open, make sure our emails don't go to your spam/promotions folder. We'll send you a welcome email after you register.
added to delivery
The Crows Farm (WA)
Slice them them and brown either side on the stove for cauliflower steaks. You could also make buffalo cauli bites, a favorite at Cat & Sean's house!
Cauliflower will last any where from one to three weeks (if stored properly). To do so, place in a plastic bag in the fridge and don't wash until ready to consume. If it get's small black spots on it, that's just a bit of mold that can be cut off and then the rest consumed.
To really bring out the greatness of cauliflower, do a slow roast with salt and oil. Firmer cheese like parmasean and topped with garlic, are enough to make your mouth water.
This vegetable is believed to have originated in ancient Asia Minor and has undergone a lot of transformations. It was popular in Europe, specifically in France in the 16th century and was first introduced in North America in the late 1600s.