2025 Roots Farmshare - Week 4

On the Farm

Our apiary is buzzing with life! What began as a veterans-only program is now expanding—we're opening our Healing Through Hives beekeeping classes to the public. These hands-on workshops offer a chance to connect with the land, learn hive care basics, and support pollinator health.

We’re thrilled to partner with GRuB, an organization rooted in food justice and community empowerment, to bring this educational opportunity to a wider audience.

If you’re curious about bees or interested in joining an upcoming class, contact Jen to learn more.

What’s in Your Share This Week

• Head of Green Cabbage

• Carrot Bunch

• Red Beet Bunch

• Radish Bunch

• Sugar Snap Peas (pint)

• Salad Mix (bag)

• Head of Butter Lettuce

• ½ Pint Strawberries

• Green Onions

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Extras for Sale

• Strawberries (pint) – $5

• Hakurei Turnips (bunch) – $5

• Carrots (bunch) – $5

• Radishes (bunch) – $4

• Chives – $3

• Garlic Chives – $3

• Eggs (½ dozen, pasture-raised) – $5

• Butter Lettuce – $4

• Salad Mix – $5

• Radish Seconds for Fermenting – $3/lb (limited quantity)

To order extras, send a text or email and we’ll send an invoice. The online store is nearly ready—thank you for your patience!

Volunteer Opportunity

June 26th, 27th, or 28th | 9 AM – 3 PMWe’re deep in reorganization mode—clearing out and sorting two greenhouses—and could really use your help! This is light work (walking, washing, organizing), but we need as many hands as possible.

Adults only, please. No tours during work days, but we’ll host an open house later in the season for farmshare members.Please RSVP to Jen if you're available to help.

Kitchen Inspiration

Here are a few meal ideas featuring this week’s ingredients:

* Cabbage & Snap Pea Slaw

Thinly slice cabbage and snap peas, toss with shredded carrots, radishes, and green onions. Dress with a sesame-soy vinaigrette and garnish with chives.

* Roasted Beets & Carrots

Chop and roast beets and carrots with olive oil and garlic chives at 400°F for 30–40 minutes. Serve warm or chill and add to salads.

* Quick-Pickled Radishes

Soak sliced radishes in equal parts vinegar and water with salt and a pinch of sugar or honey. Let sit in the fridge for at least an hour. Use on tacos, sandwiches, or grain bowls. There are also mant recipes online for lacto-fermented radishes!

* Butter Lettuce Wraps

Use full butter lettuce leaves as a wrap for stir-fried veggies, tofu, or meat. Add chopped snap peas, carrots, and a tangy sauce

* Salad with Homemade Strawberry Vinaigrette

Toss salad mix or butter lettuce with sliced strawberries, green onions, shredded carrots and nuts or seeds. Top with this easy dressing:

* Strawberry Vinaigrette Recipe

Ingredients:

• ½ cup fresh strawberries, hulled

• 2 tablespoons olive oil

• 1 tablespoon balsamic or apple cider vinegar

• 1 teaspoon honey or maple syrup (optional)

• Pinch of salt

• Optional: 1 teaspoon Dijon mustard

Instructions:

1. Blend all ingredients until smooth and creamy.

2. Taste and adjust sweetness or vinegar to preference.

3. Store in a sealed jar in the fridge for up to 4 days.

   
   

   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

Thank you for being part of the Roots Farm community. We’re honored to grow food for you each week—feel free to reach out with any questions, feedback, or interest in volunteering!

– Jen Clark & Nikki Parks

Roots Farm