Roots Farmshare – Week 24
- jennifer clark
- Nov 8
- 2 min read
Roots Farmshare – Week 24
( the actual week 24, oops!)
Whats in your share this week?
Carrots
Golden beets
Hakurei turnips
Arugula
Salad mix
Bok choy
Spaghetti squash
On the Farm
We are highlighting our beekeeping for veterans program this week called Healing Through Hives. Roots Farm partners with GRuB (Garden-Raised Bounty) in Olympia to support veterans through hands-on beekeeping and farm-based learning. If you know of a veteran have them get in touch to find out about more about classes for 2026!
Here is more information about the program:
This season, Jim Gordon served as our beekeeping mentor and tended the three hives at Roots Farm. Under Jim’s care, the bees thrived—and produced a beautiful harvest.
Honey available this week (cash only):
Pint – $20
Half pint – $10
Send us a message to reserve for pick-up this Wednesday—limited quantities.
Bulk Winter Squash and Root orders
Would you like to stockup on storage crops before the season ends? You can place your bulk orders here over the next few weeks!
Recipes & Kitchen Inspiration
Golden Beet & Arugula Salad
Roast 2–3 golden beets (400°F, 35–40 min), cool, and slice. Toss with arugula, olive oil, lemon juice, chopped walnuts, salt & pepper. Optional: crumble goat cheese.
Garlic-Ginger Bok Choy Stir-Fry
Sauté minced garlic and grated ginger in oil. Add chopped bok choy; cook 2–3 minutes until tender-crisp. Splash with soy sauce and a drizzle of sesame
oil.
Spaghetti Squash with Arugula Pesto
Roast halved squash (400°F, 35–40 min). Scrape into strands. Blend arugula, olive oil, lemon, a clove of garlic, and nuts/seeds into a pesto. Toss with squash; season.
Honey-Glazed Roots (Carrots, Hakurei Turnips, Beets)
Cube roots evenly. Toss with olive oil, 1 tbsp honey, salt, pepper, and thyme. Roast at 400°F for 25–30 minutes, turning once, until caramelized.
Meal Ideas
Add roasted golden beets to grain bowls with arugula and a lemony dressing.
Stir-fry bok choy with noodles and tofu or leftover roast chicken.
Top spaghetti squash with arugula pesto and sautéed mushrooms.
Roast carrots + Hakurei turnips together; finish with a splash of vinegar.
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
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