2025 Roots Farmshare – Week 12

jennifer clark
Aug 11
3 min read

ON THE FARM

The fields are in full summer swing, and we’re seeing both early roots and peak-season greens coming together in your shares. Green beans are rolling in fast, the cucumbers are loving the heat, and our Tropea onions have that perfect sweet crunch that makes them shine raw or cooked.

Our cabbage harvest is coming in heavy this week, which means we have bulk cabbage available for just $0.99/lb — perfect for sauerkraut, kimchi, or slaws. If you’ve ever thought about trying your hand at fermenting, now is the time!

WHAT’S IN YOUR SHARE THIS WEEK

Arugula
Lacinato Kale
Carrot – bunch
Golden Beet – bunch
Tropea Onion – bunch
Green Beans
Cucumber
Parcel (culinary celery–parsley hybrid)

RECIPES & KITCHEN INSPIRATION

1. Summer Bean & Kale SautéSauté chopped Tropea onions in olive oil until soft. Add trimmed green beans and chopped Lacinato kale, cooking until beans are crisp-tender and kale is wilted. Finish with chopped parcel and lemon juice.

2. Roasted Golden Beet & Carrot SaladPeel and cube beets and carrots. Toss with olive oil, salt, and pepper, then roast until tender. Serve over arugula with sliced cucumber and a simple vinaigrette.

3. Arugula & Cucumber Side SaladCombine arugula, sliced cucumber, and thinly sliced Tropea onion. Dress with olive oil, vinegar, salt, and pepper. Perfect alongside grilled meat, fish, or roasted veggies.

4. Golden Beet & Parcel Herb ButterFinely chop parcel and mix into softened butter with salt. Serve with roasted golden beets or steamed green beans for a fragrant, fresh finish.

5. Quick Pickled Tropea Onions & CucumberSlice cucumber and Tropea onion. Pack into a jar with vinegar, water, salt, and a touch of sugar. Let sit in the fridge for at least an hour before serving. Great as a topping for sandwiches, salads, or grain bowls.

6. Rustic Kale & Bean SoupSauté Tropea onions and parcel stems in olive oil. Add chopped kale, diced carrots, and green beans. Cover with broth, season, and simmer until vegetables are tender. Finish with chopped parcel leaves.

7. Arugula PestoBlend arugula, parcel, garlic, nuts or seeds, lemon juice, and olive oil until smooth. Use as a spread for sandwiches, pasta sauce, or dressing for roasted veggies.

MEAL IDEAS USING THE FULL SHARE

Lunch Bowls: Layer roasted golden beets & carrots, arugula, cucumber, pickled onions, and kale with a lemon–parcel dressing.
Stir-Fry Night: Sauté green beans, kale, carrots, and onions in sesame oil with soy sauce or tamari. Serve over rice or noodles.
Grill Companion: Make arugula–parcel pesto to drizzle over grilled chicken or fish, served with roasted beets and green beans.
Soup & Salad Combo: Rustic kale and bean soup with a side cucumber–arugula salad.
Picnic Wraps: Roll roasted veggies and arugula in a tortilla with hummus or cream cheese.

PICKUP INSTRUCTIONS

Each Farmshare member will receive a Roots Farm tote bag for pickups. Your share will be packed in a plastic tote—please unpack it into your own container or bag onsite.If someone else is picking up your share or you're unable to attend, let us know so we can arrange a donation.

PICKUP DETAILS – Wednesdays, 5–7 PM

Poulsbo Pickup

Echoes Brewing

Jen Clark

360-689-5926

19479 Viking Ave NW

Poulsbo, WA 98370

Bremerton Pickup

Farmer Nikki's House

Nikki Parks

360-551-5103

1105 N. Lafayette Ave