Mosby's Farmstand   
12754 SE Green Valley Road    
Auburn, WA 98092    
253-939-9431    
farmstand@mosbyfarm.com   

   
August 1, 2014
FRIDAY FELFIE

This weeks Felfie (farm selfie) features Dayvis a member of our irrigation crew. He's working hard for his wife and two children who are still in Nicaragua. It has been long days for the irrigation crew with all this heat. Thanks Dayvis for helping with the  tending of our fields.
ON THE FARM...
Harvesting is still keeping us very busy. We're picking tons of cucumbers. The sunshine and heat has our irrigation crews running hard. We're also planting and transplanting big time. Radishes, chard, leeks, kale, collards, dill, beets and more are going into the ground. 



Youth Crew hard at work planting chard.

VEGGIES FOR BREAKFAST
We're all supposed to eat an abundance of vegetables every day.  That's not always easy. But it's really not that difficult either. This time of year there are few excuses. 
Summertime in Washington is the best time to celebrate the season. There are so many local choices and local in-season vegetables are not expensive. The USDA has shared their 10 Tips On Eating More Vegetables. Our tip is to come by the farmstand and see what the Green River Valley has to offer. And there's no reason you can't start your day right with a good healthy breakfast that includes vegetables. For many of us it's the only meal that we can schedule as the day can get away from us sometimes.   




Jillian says "A head of escarole lettuce larger than my head!"
August is National Sandwich Month
Simple or complex, mobile or worthy of a sit down with candlelight, the sandwich is a big part of our cuisine. August is the month to celebrate our fascination with this food. While some are happy with a PBJ not everyone is so easily satisfied. 
One of our staff created this sandwich which uses rosemary flat bread. She thinly shredded zucchini with a carrot peeler and saut�ed in a skillet with red onion, and orange pepper. When finished she added some lemon artichoke pesto. Next went in some smoked ham along with the sweet basil cheese from Golden Glen Creamery and some grilled eggplant. Heating the sandwich in a grill until the cheese was melted finished her creation.  Yum!
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IN THE FARMSTAND...
Lots of local produce available at our farmstand now. Mosby's green beans, Mosby's pickling cucumbers, local corn, local tomatoes, Washington grown nectarines, peaches, and apples. Celebrate the bounty of Washington.Stop by today.
Pineapples for only 
99 cents EACH!
They are ripe and ready. Bring a taste of the tropics to match our warm weather with these Hawaiian pineapples. Just don't let this deal pass you by.  Whether you eat them fresh, make a Pineapple Salsa, drink a Fresh Pineapple Margarita or prefer a Grilled Pineapple this is your weekend. If you're not sure how to cut one up check out: How To Cut A Pineapple  While supplies last.

Maple Glazed Salmon with Pineapple  For a real treat try using our Woodinville Whiskey Co. Barrel-Aged Maple Syrup with this. This syrup is also great over vanilla ice cream or your favorite pancake recipe.
BE BOLD WITH MUSTARD and CO.
The Market at Mosby Farms staff always enjoy tastings for new products, especially when it's a local product. Mustard and Co. out of Seattle didn't disappoint. If you like bold mustards then you're going to love these three offerings: Classic, Garlic Dill, and Honey Curry. Using organic Washington State mustard seed and other easy to pronounce ingredients Mustard and Co. live up to their "be bold with your food" proclamation.

 

Mustard and Co. took shape in 2013 on the basis that food is best enjoyed in the company of bold condiments. After months in the kitchen tweaking his original recipe, and only minor injuries, Justin Hoffman teamed up with Bryan Mitchiner to provide high-quality, minimally processed mustard to the masses. Mustard and Co. emphasizes quality local ingredients, and traditional techniques that preserve the mustard seed's inherent, horseradish-like spiciness. This guarantees that you get raw, organic, real mustard flavor with each pour, keeping your food in good company.  Be bold with your food. Real food deserves real condiments. Everything in their mustard is recognizable, top notch and real. Real is simple: mustard seed, balsamic vinegar, olive oil, water, honey, curry powder and salt. It's a condiment to compliment any type of food. Toss a stir fry with it, dress a salad, flavor a sandwich or dip a pretzel in it. Available for $5.99 per bottle of goodness at our farmstand.








COCONUT AMINOS
by Coconut Secret

Raw Coconut Aminos by Coconut Secret is the best soy sauce alternative that we have found. Made with just two ingredients: certified organic coconut sap and sea salt. This sap is raw, has a very low glycemic index (35) and is an abundant source of 17 amino acids, minerals, and vitamins. Coconut palms are one of the oldest flowering trees in the world. For centuries throughout the tropics native peoples have participated in the traditional practice of "tapping" coconut trees. Once a coconut tree is tapped, it flows its sap continuously for the next 20 years. The coconut sap used in Coconut Aminos comes from small, family-owned and operated farms in the Philippines. At these small farms they still climb the tall trees and collect the coconut sap by hand. The "Gran Molucas Sea Salt" used in Coconut Aminos comes from the tropical island of Mindinao. On this island it is a local culinary heritage. This unbleached, unrefined naturally white sea salt is fed only by the sun and the sea. It is hand harvested by local salt producers working as their forefathers in their ancestral salt fields. Coconut Aminos are: Gluten-Free, Soy-Free, No MSG, Non-GMO, and Vegan. Use it in salad dressings, marinades, and for dipping sauces.


 

"Give Me More" Stuffed Bell Peppers

Mosby Farms | farmstand@mosbyfarm.com | http://www.mosbyfarm.com
12754 SE Green Valley Road
Auburn, WA 98092

Open Daily 9-7 


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