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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

Strawberries & Cream Biscuits


These are delicious, if a bit messy. Once you taste them it won’t matter. Fresh berries need little handling or adornment, but baking them into a biscuit is pretty heavenly.

  • 2 1/4 cups (280 grams) all-purpose flour
  • 1 tablespoon (15 grams) aluminum-free baking powder
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 teaspoon table salt
  • 6 tablespoons (85 grams) cold, unsalted butter
  • 1 cup (about 130 grams) chopped very ripe strawberries (I quarter small or medium ones and further chop larger ones)
  • 1 cup heavy cream

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.

In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.

Cut in butter with two knives or a pastry blender (or, freeze the butter and grate it in on the large holes of a box grater) until the mixture resembles a crumbly meal with tiny pea-sized bits of butter.

Gently stir in the strawberries, so that they are coated in dry ingredient, then stir in heavy cream (use a rubber spatula to gently lift and turn the ingredients over each other). When you’ve mixed it in as best as you can with the spatula, go ahead and knead it once or twice in the bowl, to create one mass. Do not worry about getting the dough evenly mixed. It’s far more important that the dough is not overworked.

Generously flour your counter. With as few movements as possible, transfer your dough to the counter, generously flour the top of it and with your hands or a rolling pin, gently roll or press the dough out to a 3/4-inch thickness. Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass, pressing straight down and not twisting (this makes for nice layered edges) as you cut. Carefully transfer scones to prepared baking sheet, leaving a couple inches between each.

You can re-roll the scraps of dough–don’t worry about how wet the dough becomes as the strawberries have had more time to release their juice. They’ll still bake up wonderfully.

Bake the scones for 12 to 15 minutes, until bronzed at the edges and the strawberry juices are trickling out of the biscuits in places. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.

From Smitten Kitchen “Strawberries and Cream Biscuits”



Chicken Liver Mousse with Mascarpone

chicken liver mousse F&W

  • 1/4 pound bacon, finely chopped
  • 1 cup finely chopped onion
  • 1/2 tart apple, peeled, cored and finely chopped
  • Kosher salt
  • 1/2 teaspoon minced thyme
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon sweet paprika
  • Pinch of grated nutmeg
  • Pinch of cinnamon
  • 1 stick plus 2 tablespoons unsalted butter, softened
  • 1 pound chicken livers, trimmed and patted dry
  • 2 tablespoons bourbon
  • 1/2 cup mascarpone


  • In a large cast-iron skillet, cook the bacon over moderate heat, stirring, until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer to a bowl; reserve for another use.
  • Add the onion, apple and a generous pinch of salt to the skillet and cook over moderate heat, stirring, until starting to brown, 8 minutes. Stir in the thyme, pepper, paprika, nutmeg and cinnamon and cook until fragrant, 1 minute; transfer to a food processor.
  • In the skillet, melt 2 tablespoons of the butter. Season the livers with salt and cook over moderately high heat, turning, until barely pink inside, 4 minutes. Add the bourbon and simmer for 1 minute. Scrape the livers and any juices into the processor; let cool.
  • Add the mascarpone and remaining stick of butter to the processor and puree. Press the mousse through a fine sieve and season with salt; spread in a serving bowl. Press a sheet of plastic wrap onto the surface. Refrigerate for at least 2 hours or up to 2 days; serve at room temperature.

    Recipe from Food & Wine “Chicken Liver Mousse with Mascarpone”, by Portland Meat Collective founder Camas Davis.

Raw Kale Salad with Lentils and Peach Vinaigrette

hillcrest kale

  • 2 bunches kale, center ribs and stems removed, washed, dried, and chopped finely
  • 1/4 cup olive oil
  • 1/4 cup peach or apricot preserves
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2tablespoons Freshly squeezed lemon juice
  • 1/2 teaspoon sea salt
  • 1 pinch black pepper
  • 1 cup Puy or beluga lentils, (substitute brown lentils if they’re what you have), rinsed and picked over
  • 1 cup red cabbage, shredded
  1. Whisk together olive oil, preserves, apple cider vinegar, lemon juice, sea salt, and black pepper.
  2. Turn kale into a large mixing bowl, and massage 6 T of the dressing into the salad. You’ll need enough dressing for the salad to be well coated and start taking on a “wilted” texture. Set aside.
  3. Place lentils in a small saucepan with enough water to cover them by 3-4 inches (approximately 2 1/2 cups). Bring water to a boil, then reduce heat, add a pinch of salt, and let the lentils simmer for 20-25 minutes, or until the lentils are tender but not mushy.
  4. Allow lentils to cool slightly and add them, along with the cabbage, to the kale, and add another 2 T vinaigrette. Use hands to combine. Add extra dressing as needed, and season to taste.

Slightly adapted from FOOD52 “Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette”

Orzo with Sausage & Broccoli Rabe

raab sm
2 T extra virgin olive oil
8 oz Broccoli rabe cut leaves into strips and flowers, into 1″ pieces
1/4 t salt
4 garlic cloves – sliced thin
1 lb Italian sausage (hot if you like spicy!!; omit for meatless)
2 1/4 cups chicken (or veg) broth
1 1/4 cups orzo pasta
1/4 cup dry white wine
1/2 cup thinly sliced peppadew peppers (or other hot peppers of your choice)
1/3 cup grated parmesan
Heat 1 T oil in a 12″ nonstick skillet over medium-high heat until shimmering. Add broccoli rabe and salt, cover and cook until wilted, about 2 minutes. Stir in half of garlic and continue to cook uncovered until broccoli rabe is tender / fully wilted. Transfer to plate and tent with foil.
Heat remaining 1 Tbsp oil in now empty skillet over medium-high heat until shimmering. Add sausage and cook until browned, about 3 minutes. Add remaining garlic and cook until fragrant, about 30 seconds.
Stir in broth, orzo and wine and bring to a boil. Reduce heat to medium, cover and cook until orzo is al dente and nearly all liquid has been absorbed, about 6-8 minutes.
Sprinkle broccoli rabe, peppers and parmesan over top. Serve immediately.
Recipe contributed by Linda at Rainbowzen Farm. Thanks Linda!

Spring Radish Salad


  • ounces radishes
  • 1tablespoon toasted pumpkin seed oil, or another flavorful nut oil (hazelnut or walnut)
  • tablespoon olive oil
  • teaspoon good cider vinegar
  • 1/4 cup finely chopped fresh herbs, like cilantro, chervil, or parsley, plus more for garnish
  • Freshly ground pepper, to taste
  • Sea salt, to taste
  • 1/4 cup toasted pumpkin seeds, plus more for garnish
  • A few pinches smoked salt, or truffle salt (optional)
  • teaspoon chopped chives
  1. Toast pumpkin seeds in a dry pan; set aside to cool
  2. Slice firm, crunchy radishes very thinly. Use a mandoline one step up from paper-thin. Place in bowl
  3. Drizzle radishes with oils and vinegar and toss. Add salt and pepper and taste. Make sure not to add too much salt, as you will add truffle salt at the end.
  4. Add chopped chervil and pepitas, Toss. Arrange on plate/bowl and sprinkle with a big pinch of truffle salt
  5. Garnish with chervil, chives, pepitas, and chive blossoms, if available

Roasted Asparagus


Super easy, and as delicious as it gets. Take advantage of our wonderful, local spears now. Yummy on their own with a crusty bread, some cheese or bean spread, or serve as a side–especially yummy with salmon.

2# fresh asparagus, trimmed
2-3 T olive oil
Sea salt
Fresh ground black pepper
Fresh thyme
Lemon wedges

Pre-heat oven to 400F.

Trim woody stem end from asparagus spears.

Place spears on a sheet pan, and drizzle with olive oil, salt (about a t should be enough), and cracked pepper. Toss spears with your hands to distribute oil and seasonings

Roast in pre-heated oven for about 10 minutes. Check for doneness, toss, and return to oven for up to 5 minutes more if necessary.

Remove asparagus from oven and adjust seasoning if necessary.

Transfer to a serving dish. Squeeze lemon juice on top, and garnish with fresh thyme leaves.

New Central Kitsap Pick-up Location

The Olympic View Community Club is Kitsap Fresh’s latest pickup site. Located at 13931 Lester Rd, it’s a convenient location for Central Kitsap folks. Or maybe you work nearby?

Either way, sign up for Kitsap Fresh (membership is free!), and order some amazing farm-fresh produce, hand-made bread and pastries, and delectable goods from the sea and beyond. Get started on our website:

Here’s the full list of pick-up sites.

LFM Pick Up Locs Grn 20170331

Oma’s Rhubarb Cake

This yummy recipe comes to us from the folks at Rainbowzen Farm, and is a perfect way to prepare fresh, spring rhubarb. Enjoy!


1 1/4 cups white sugar
1 tsp baking soda
1/2 tsp salt
2 cups flour
2 eggs, beaten
1 cup sour cream (you can also use yogurt with equally delicious results)
3 cups diced rhubarb


1 cup white sugar
1/4 cup butter, softened
1/4 cup flour
ground cinnamon for dusting

Preheat oven to 350F. Grease and flour a 9″x13″ baking pan. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in beaten eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup siugar and butter until smooth. Sitr in 1/4 cup flour until the mixture is crumbly. Sprinkle topping mixture on top of the cake then dust lightly with cinnamon.  Bake in the preheated oven until a toothpick inserted in the center comes out clean – about 45 minutes.