This order period (Dec 16th & 17th) will be your last 2018 order period.
Kitsap Fresh will take a two week break starting Dec. 26th. Kitsap Fresh will be closed the week of Dec. 26th & Jan. 2nd.
Kitsap Fresh will resume normal operations for the Jan. 6th & 7th order period.
We are sorry for any inconvenience this may cause. We look forward to serving you in 2019.
Make this year’s Thanksgiving dinner a farm to table masterpiece with Kitsap Fresh. Our marketplace in brimming with the bounty of Autumn. Potatoes, herbs, frozen meats, smoked goods, micro-roasted coffee, baked treats, gourmet breads & more!
All but one “pick up” locations will be open as normal on the 21st of November. Cj’s Evergreen General Store & Catering closes at 4pm that day. Our CJ’s location will be closed on the 21st of November 2018.
Kitsap Bank’s Edg3 FUND is a small business competition, the grand prize is $20,000. Kitsap Fresh is a Semifinalist. Vote for Kitsap Fresh make us one of five finalist (one vote per email). Voting started Monday, and is open until September 28th at 5pm. Thank you in advance for your help in this way.
We will be closed the week of July 4th. This is the 1st week we closed since we started in 2015. Sorry for any inconvenience this may cause. Please have a safe and fun July 4th holiday.
We are pleased to announce our newest location. PJs Market in Port Orchard at 1598 Woods Rd SE, Port Orchard, WA 98366. Pick up hours are 5pm to 8pm. Like all our Pick Up locations it is self serve. This should be a great spot, thank you for the support.
Join Kitsap Fresh and Mossback Cafe as we celebrate the bounty of Spring. Chef John Delp of Mossback Cafe will curate a one of a kind meal for you. Dinner will feature Kitsap Fresh farmer’s and food producer’s products. The evening will included live music, a silent auction & no host bar. Join us for this one of a kind event.
Date: May 22nd, Tuesday
Time: Doors 5:30 Dinner 6:30
Cost: $75 a person, $140 a couple
Location: Mossback Cafe; Kingston, WA
Tickets available now at
Located at the boat ramp in the heart of Manchester. The Manchester Market is a perfect fit for Kitsap Fresh. The market is a lovely little spot with a view of Seattle and Blake Island. They carry local food, beer, wine & sundries. They and even fill kombucha growlers.
Pick Up hours are 5 to 8 pm, every Wednesday.
Ask any of our farmers why local farming matters and you’ll probably hear similar themes. “Caring for the land”. “Better, more healthful produce”. “Connection”. You’ll also hear about supporting local.
“We are firm believers in the local economy and its power to change the world”. For the Steege-Jackson family, owners of Around the Table Farm in Poulsbo, this is what it’s all about.
The Steege-Jacksons are active in the local agriculture community, internship programs, and helping grow the next generation of farmers. They’ve been farming their 5.5 acre Poulsbo farm since winter solstice of 2010. They utilize draft animals to work the soil to grow a wide range vegetable, flowers and eggs.
Just take a look at their offerings and you can see the dedication and love shine through. Yes, I’ll buy that.
Each transaction makes a difference
Activate your membership!
Every time you shop with Kitsap Fresh you are supporting our Kitsap farmers and building a stronger community.
Small businesses are job creators
In 2014, independent businesses created nearly 2 million of the ~3 million private-sector jobs generated, or 2 out of 3 employment opportunities.
Local business creates more jobs than mega retailers.
Spending money locally matters. 14 jobs are created for every $10 million in consumer spending at mega-online retailers. 57 jobs are created for the same amount spent locally.
Plus, it tastes better, looks better, feels better, and IS better!
What are you waiting for? Put your Kitsap Fresh membership to good use and get some love on the table.
If you haven’t tried the fantastic raw cow’s milk on offer through Kitsap Fresh, you might want to. “Tastes like melted ice cream”, a friend once told me. Tempting…
If you’re not much of a milk drinker, don’t despair. Make ice cream, or a fresh veggie chowder and toss in some shellfish at the end–or not. Or, consider making cheese. Yes, you can! See below for a super easy and ridiculously delicious method for homemade ricotta.
Ricotta is so easy to make, and incredibly versatile. Use it as a garnish on pizza, pasta, or polenta. Combine it with a touch of sugar, lemon juice and an egg, fill a lightly prebaked tart crust and bake until slightly domed (actually, look for the “donut–a ring of doming with a slight depression in the middle), then top with fresh fruit.
Or do a kind of self-styled smørrebrød: put a dollop of your fresh cheese on a piece of good grainy bread, and top as you like. Try it with a poached egg for breakfast. Pickled or smoked fish are delish. Or with simple fresh fruit and herbs, as pictured.
- 6 1/2 c whole milk
- 1 1/2 c heavy cream
- 2 c cultured buttermilk
- 1 teaspoon fine sea salt
Kitchen thermometer (a candy thermometer works fine)
Strainer with about 4 c capacity
Big spoon (stainless or wood)
Set strainer over a big bowl so that it is suspended above by a couple of inches–high enough to catch the whey that separates from the curds and to keep the two apart.
Wet the cheese cloth with clean, fresh water and wring it out. Line the strainer with 2 layers.
Before you start cooking anything, follow the setup direction, above.
Combine milk, cream and buttermilk in a non-reactive pot (enameled dutch oven or stainless pot).
Over medium heat, gently bring temperature to 180, stirring, checking temperature regularly.
When temperature nears 180, you’ll notice some curdling. Stir cautiously.
When you reach 180, stop stirring, but you may gently use the spoon to see how the curds are forming.
Remove from heat and set aside at room temperature for 30 minutes, to allow the curds to strengthen.
Gently ladle the curds into the cheesecloth-lined strainer. Allow to drain until you have the consistency you like. This can take a few hours. no need to refrigerate or to help the straining process (ie: don’t press down on curds).
Transfer strained curds (cheese!) to a bowl and stir in salt and refrigerate.
The ricotta is ready to use! Good luck not eating it by the spoonful.
Based on an adaptation of Brandi Henderson’s Ricotta recipe, as published in “Delancey”, by Molly Wizenberg.