2025 Roots Farmshare – Week 15

On the Farm

The farm is shifting with the season. We’ve finishing the last round of seeding and planting for 2025, tucking in crops that will carry us into the fall farmshare. This time of year always feels like a turning point—days grow noticeably shorter, mornings arrive with a bit more chill, and the light takes on that softer, golden edge.

Out in the fields, the rhythm is changing too. Summer crops are still producing, but we’re also making space for cool-weather favorites: hardy greens, roots that sweeten as the nights get colder, and storage crops that will nourish us well into winter. It’s a moment of both wrapping up and looking ahead, a reminder that farming is always about seasons in motion.

As the air cools and the first hints of fall arrive, we’re grateful to be growing food that connects us all to these cycles—and we’re excited to share the harvest with you.

What’s in Your Share This Week

    Arugula

• Lacinato Kale/bunch

• Carrots / bunch

• Turnips/bunch

• Cucumbers

•  Zuchinni

• Parsley

• Oregano sprig

• Red storage onions

  
  

Recipes & Meal Inspiration

1. Arugula & Cucumber Salad with Lemon Vinaigrette

Peppery arugula and crisp cucumber dressed with olive oil, lemon juice, salt, and pepper. Add shaved carrots for sweetness.

2. Lacinato Kale Sauté with Garlic & Onions

Sauté chopped kale with sliced red storage onions until just tender. Finish with a splash of vinegar or lemon juice.

3. Roasted Carrot & Turnip Medley

Cut carrots and turnips into wedges, toss with olive oil, salt, and pepper. Roast at 400°F until caramelized. Great side dish.

4. Zucchini Fritters

Grate zucchini, squeeze out liquid, mix with chopped onion, parsley, salt, pepper, and a binder (egg or chickpea flour). Pan-fry until golden.

5. Parsley & Cucumber Tabbouleh-Inspired Salad

Finely chop parsley, cucumber, and onion. Mix with lemon juice and olive oil. Optionally add cooked quinoa or bulgur if you want to stretch it.

6. Herb & Onion Frittata (or Vegan Bake)Sauté zucchini, onion, parsley, and oregano. Pour in beaten eggs (or chickpea flour batter for egg-free), season, and cook until set.

7. Chimichurri Sauce (

Bright, herby sauce that pairs with roasted veggies, grilled zucchini, or even drizzled over a grain bowl.

• 1 bunch parsley, finely chopped

• 1 sprig oregano, finely chopped

• 3–4 cloves garlic (or a bit of onion if you prefer)

• ½ cup olive oil

• 2–3 tbsp red wine vinegar

• ½ tsp red chili flakes

• Salt and pepper to taste

Mix all ingredients together and let sit at least 20 minutes before using.

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

At Farmer Nikki's House

Nikki Parks –

360-551-5103

1105 N. Lafayette Ave

Bremerton, WA 98312