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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.
*If you are immuno-compromised or over the age of 60, please reach out and we will do our best to sign you up*
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.
Bull Kelp (Nereocystis lutkeana) is the king of the vegetative water world here in the Pacific Northwest. It has always captured the imagination for the thick forests it forms along our island's rocky shores and for its sheer growing ability-it's average growth rate is 4 inches a day! But what many people don't realize is that Bull Kelp is also a delicious and nutritious sea-food! It is with this in mind that we bring you this PNW inspired flavored salt!
The bull kelp is sourced from a very cool small family business in British Columbia (Canada) called BC Kelp. The business is run by a lovely young couple and they wild harvest all different sorts of seaweed in a sustainable manner from the cold clean waters of the Queen Charlotte islands. In fact, they learned their trade studying under the legendary wild plant guru Ryan Drum of Waldron Island.
The taste and smell of this product will remind you of picnics on a rocky Northwest beach in the summer-briny, salty with a deep green earthiness. Use the Kelp salt on eggs, potatoes and of course salmon, rounding out local seafoods "merroir" (like terroir for the sea).