Edg3 FUND Semi Finalist


Edg3-Fund-SemifinalistKitsap 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.



Closed the week of July 4th

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.


PJ’s Market

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.

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Kitsap Fresh’s Spring Farm to Fork Dinner

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

Spend locally and change the world

Around the Table Farm, Poulsbo

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.

Homemade Raw Milk Ricotta

ap ricotta

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
Cheese cloth
Big bowl
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.

Get the most of your green


When you spend your hard earned green on, well, greens, you want to get the most from them. Follow these steps.

  1. Buy the best and freshest. Top notch produce from a local source like Kitsap Fresh will often last longer than grocery items that have travelled long and far to reach your table.
  2. Store them right. Greens dislike warmth and dry air, so it’s your job to keep them cold and store them dry. Always wash your leafy greens–fresh, clean water is all it takes– and dry them well. Store in a reuseable zip-lock type bag with a moist paper towel inside in your fridge’s crisper drawer.
  3. Use ’em up! Move those greens by eating them in all kinds of ways. Smoothies, soups, salads, grilled, sauteed. Yes, you can use all of these methods even for your everyday lettuce that’s gotten a bit tired for salad bowl prime-time. Plan ahead keeping these guidelines in mind:
  • Tiny greens like sprouts and baby mesclun mixes are the most perishable. Use within a couple of days.
  • Arugula and soft lettuces like bibb, butter, red and green leaf and greens like frisee last a little longer; use withing 3 maybe 4 days if stored well.
  • Crisp lettuces like iceberg and romaine, plus bitter greens (though they’re not always green) like radicchios, escaroles and endives, can easily last a week or more, properly stored.

Caramelized Fennel and Sweet, Spring Onions with Greek Yogurt

For an easy appetizer, use this as a dip for vegetables, chips or crackers. Or, use this as an accompaniment for oven roasted carrots or beets.

  • 3 tablespoons extra-virgin olive oil
  • 1 bunch sweet, spring Walla Walla onions, chopped (about 3 cups)
  • 1 bulb fennel, cored and chopped (2 cups)
  • 1 teaspoon fresh thyme leaves, plus more for serving
  • Coarse salt (kosher or sea salt)
  • 1/3 cup dry sherry or dry white wine
  • 1 container (16 ounces)  plain Greek yogurt, optionally strained to make yogurt cheese (labneh)
  • 1 small clove garlic, minced (1/2 teaspoon
  1. OPTIONAL: Strain yogurt for labneh (yogurt cheese) by placing yogurt in a non-reactive strainer (stainless, glass or ceramic) lined with a couple of layers of cheesecloth set over a large bowl (big enough so that strainer does not touch the bottom of the bowl). Mix a big pinch of salt into the yogurt, and fill the lined strainer. Bring corners of cloth together and tie. Leave the yogurt to release whey into the bowl to drain for about 12 hours, until you get a nice, sour-cream thick consistency.
  2. Heat 2 tablespoons oil over medium in a large skillet. Add onions, fennel, thyme, and 1/4 teaspoon salt. Cook, stirring often, until dark brown, about 45 minutes. (If necessary, add a splash of water to keep onions from sticking.) Add sherry and Worcestershire; cook until evaporated, about 5 minutes. Let cool completely.
  3. Stir together yogurt cheese (labneh), garlic, and 1 teaspoon salt. Spread onto a plate; top with onion mixture. Drizzle with remaining 1 tablespoon oil, sprinkle with more thyme, and serve, with chips, crackers, or crudites. Or, top servings of roasted beets or carrots with a couple of tablespoons of the yogurt, followed by about a third as much of the fennel-onion mixture.

Korean Radish Salad with Dried Strawberries and Sugar Snap Peas

IMG_0435Here’s a slightly spicy, Korean-inspired garden salad, adapted from a recipe Chef Chris Plemmons of the Olympic College Culinary Arts Program, demonstrated this week at the Bremerton Farmers Market, with farm fresh, seasonal ingredients (plus a few exotics). It is crisp, fresh, and delicious!

Radish Salad

  • 1/2 lb Radishes, cleaned and scrubbed
  • 1/2 lb Hakurei turnips (the baby white turnips)
  • 2 green onions, finely chopped


  • 2 t Fermented Korean red pepper paste (gochujang)
  • 2 t minced garlic
  • 1 1/2 t sesame oil
  • 1 1/2 t fish sauce
  • 1 t dried shrimp (from an asian grocery)
  • 1 t sesame seeds (black & white mixed is nice, but one or the other is fine)


  • 1 pint strawberries, dried (see right)
  • Assorted Salad Greens, like turnip greens, kale, spinach)

To make dried strawberries:
Slice berries 1/4″ thick. Place on a parchment lined baking sheet.
Bake at 200F for 2 hours. Turn over and repeat. Let cool.
Alternatively, use a food dehydrator, following manufacturer’s directions.


  1. Combine all dressing ingredients in a small bowl.
  2. Julienne radishes and turnips to matchstick shape/size
  3. Add green onion and combine both in a non-reactive (stainless steel, glass or ceramic) bowl.
  4. Add dressing to mixed vegetables and toss.
  5. Add salad greens and toss again.
  6. Portion salad onto plates and garnish with dried strawberries. Enjoy!

Recipe courtesy of Chef Chris Plemmons, Olympic College Culinary Arts